Comments for BreadMachineDigest.com

Comment on Pumpkin Spice Quick Bread by Kate Lee

Kate Lee — Sat, 07 Nov 2009 10:29:37 +0000

I found your blog on Google. I’ve bookmarked it and will watch out for your next blog post.

Comment on Your First Loaf by summeroflove

summer*of*love — Thu, 05 Nov 2009 14:00:33 +0000

Never posted here before and don’t know if ‘Maryann Ossen’ or ‘Louise’ ever got an answer to why their bread sunk in the middle, so here’s my two cent’s worth …

The bread sinks in the top when there’s too much liquid added. Just adjust it or add a few extra tbsps of flour.

HTH !!!

Comment on Dough Enhancer’s: And How-To Use Them by DENNIS CAWLEY

DENNIS CAWLEY — Thu, 05 Nov 2009 10:28:38 +0000

I WORKED IN THE REAL BAKERY INDUSTRY IN THE 60/70S DELIVERING FRESH BREAD. I WORKED FOR A COMPANY CALLED BIRKETT AND BOSTOCK IN STOCKPORT AND THEY TRADED AS CHAMPION BREAD AND CHAMPION IT WAS. THEY EVEN HAD AN ADVERT ON BUSES SAYING “CHAMPION BREAD IS BETTER THAN EVER”.THESE OF COURSE WERE IN THE DAYS OF LOTS BAKERIES, BAKING VERY NICE LOAVES AND THERE WERE NO SILLY SUPERMARKETS BAKING THEIR OWN BREAD. THERE WERE LOTS OF GOOD QUALITY CORNER SHOPS HAVING FRESH GOODS DELIVERED DAILY AT REASONABLE PRICES. SHOPS DID NOT STAY OPEN ALL NIGHT THEN AND DAILY FRESH DELIVERY MEANT FRESH. NOT SILLY “EVERY LITTLE HELPS “SUPERMARKETS TAKING OVER OUR LIVES. BREAD WAS BAKED AND SOLD FRESH EVERY DAY EVEN BY THE LARGER BAKERIES WHO AT THE TIME EMPLOYED LOTS OF PEOPLE. NOT ONLY HAVE SUPERMARKETS CLOSED LOTS OF GOOD QUALITY COMPANIES BY THEIR GREED BUT ARE THEY ARE FORCED TO PUT MORE ADDITIVES INTO THE STORE BAKING PROCESSES TO FOOL US ALL THAT THEY TRADE IN HONEST FRESHNESS.LIFE WAS A LOT BETTER THEN AS WELL.

Comment on Cuisinart CBK-200 Bread Machine by bruce

bruce — Wed, 04 Nov 2009 19:24:31 +0000

Ive had my machine 3 years the only problems ive had is the pan jumping out of the catches and the mixing paddle wore out.for the pan i just gently bent the side tabs till they hooked the pan again,the paddle cost $2.50 cdn got 4.its loud but no more then others ive seen.i think it looks cool and easy to clean. i will byanother one,gonna try the waffle iron.

Comment on Kitchen Aid Professional 600 Stand Mixer by Jim Keller

Jim Keller — Tue, 03 Nov 2009 21:27:16 +0000

I sure hope your KA continues to serve better than mine has. I never do whole wheat (read the manual), go gently on the pasta, quit grinding meat(bought a Waring grinder) and do two loaves of white bread a week. I do resort to a 2 lb. rye or sourdough once a month but gave up it cutting in pie crusts. I have a small cement mixer that mixes my planting soils while running quieter. Now I’m kneading by hand because Whirlpool built a piece of junk and decided to bail on it. The Professional 6 boasted a lower gear ratio (more power from 525 watt motor) of 6.57:1 vs 6:1 on smaller mixers. When the plastic gear housing got tired the primary gear failed. No replacement is available, WHEE. If I’d but abused it early and often I’d have learned of the problem in time to collect enough parts to keep it going. New motor and gear (6:1) along with a metal gearcase are on the way. It should still mix cookies, cakes and frostings, looking pretty as new, but looking for a mixer that can handle bread. On with the search.

Comment on Welbilt ABM-6000 by Barbara MacDoandl

Barbara MacDoandl — Mon, 02 Nov 2009 15:09:44 +0000

I have a ABM 3000 and need a replacement kneading blade.

do you have such a replacement?

Comment on Regal Kitchen Pro (K6745S) by Ellen

Ellen — Fri, 30 Oct 2009 05:25:54 +0000

For the cookbook-manual for the K6745S and it looks like all the rest, go to http://www.regalware.com/en_lang/breadmakers_literature.htm
they are pdf format. you can download them or print them out.

Comment on Welbilt ABM-6000 by Brenda

Brenda — Thu, 29 Oct 2009 17:55:10 +0000

Encompass Parts say they haven’t had parts for the ABM 6000 for about 7 years. I love this bread machine but the bread is getting really hard to get out of the pan! Any ideas?

Comment on Milling Your Own Flour: The How’s and Why’s by Hayke

Hayke — Wed, 28 Oct 2009 21:23:44 +0000

Hello, if a recipe calls for 2 cups “bread flour” what grains would I grind to get that? Maybe a combo of red wheat berries and some soft white ones?? I can’t seem to find what “bread flour” is made from. Thank You

Comment on Archive of Bread Machine Manuals by David Toel

David Toel — Tue, 27 Oct 2009 11:46:39 +0000

Is it possible to locate Instruction and cookbook manual for Kitchen Pro Breadmaker Model # K6761 Regal? I am bored out my gourd and would like to make some bread while I sit at home and do nothing for the next 6 weeks.

Thank you
David Toel aka. One armed bandit