I literally have a bread machine I picked up at a thrift shop. It is a Welbilt. I use only bread flour when baking bread. When I do baguette I don't use the machine because it works the dough too much. White bread comes out light fluffy and with no odd taste if you use bread flour sifted to add air and measured after you sift. I picked up the tip from someone else and it made all the difference.
Bread machines can be wonderful time savers just for making doughs that you then bake. The odd taste you mention comes from baking it in that machine. I used a bread machine for over a decade when I had little ones (who grew quickly to big ones) who made their own sandwiches for lunches, loved eating toast, etc., so we went through a lot of bread.
You can make the dough for just about any standard loaf bread. Use instant (also called rapid rise) yeast - it doesn't need softening in water first -- and don't put the salt right next to the yeast; throw all the ingredients in, turn on the dough cycle and then go do something else while it does all the work for you. Many have timers that allow you to delay the knead cycle, so you can put the ingredients in (wet ingredients on the bottom, yeast on the very top of the flour so it stays dry) when it suits you, managing the bake time accordingly.
If you like homemade bread, this may offer a nice solution.
Totally agree with you, Irina, on the taste of bread machine bread, but maybe there are recipes out there that do work. The only single application machine I have that you mentioned is for ice cream. I know you can make the custard, freeze, take out of freezer, blend, put back in freezer then repeat a couple times but an ice cream machine does all this for you making a consistently smooth texture. What about a waffle maker? A mandoline? A blender? All these could be considered basically single use, too.
Yes, you are absolutely right. Something (kitchen appliances) you can use it on a regularly basics and something we use only seasonally. In the summer I have no wish to eat waffles for an example.We also bought a crock pot and maybe if I cooked a few times and I quit. Now, I don’t know what to do with it.Im so disappointed.
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You can make the dough for just about any standard loaf bread. Use instant (also called rapid rise) yeast - it doesn't need softening in water first -- and don't put the salt right next to the yeast; throw all the ingredients in, turn on the dough cycle and then go do something else while it does all the work for you. Many have timers that allow you to delay the knead cycle, so you can put the ingredients in (wet ingredients on the bottom, yeast on the very top of the flour so it stays dry) when it suits you, managing the bake time accordingly.
If you like homemade bread, this may offer a nice solution.