KBS Premium 2LB Convection Bread Maker Dual Heaters, 710W Stainless Steel 17-in-1 Bread Machine Healthy Ceramic Pan, Nut Dispenser,Touch Panel, 3 Loaf Sizes 3 Crust Colors, 15H Timer,Low Noise,Recipes

I am super new to bread making. As in I've never even used an oven to bake anything prior to this. But we decided to switch to making our own bread after reading about all the chemicals ( like propionates (calcium or sodium propionate), sorbates (sorbic acid and potassium sorbate), benzoates, parabens (methyl and propyl) and acetic acid) put in bread to prevent it from getting mold. Growing up, bread used to get mold in 3-4 days in the fridge. Now-a-days even a month later, its still mold free. While its great for the stores, not so good for our consumption. I pulled the trigger on this bread machine. I have now been using it for almost a month and baking about 3-4 times a week. I have made regular bread, milk bread, swedish rye bread, sourdough bread, poufed dough for pizza crust, used the dough function as well as a couple other recipes from the booklet that came with it. Each time the bread has come out outstanding. Its just like the bread from the store and the whole family loves it. The picture is of a slice from the Swedish Rye bread. It is light airy and very tasty. What I really like about this breadmaker is (1) the bread pan: I have not had a single loaf stick to it or refuse to slide out. Its literally as simple as overturning the pan and the loaf comes out. No pre seasoning needed either. (2) the paddle : It a simple enough paddle but it gets the dough all mixed up in a perfect ball. My kids love watching it work from the little view window. Its powerful and has great coverage. And it slides right out of the bread. I usually remove it though once the stir cycle is done (the machine indicates when thats done). Also if you leave it in, the bread still turns out great with an indent through a couple of slices. And soaking it in water pulls the paddle right out of the pan . (3) The machine is hassle free. Once you put in the ingredients, 3 hrs later you have a perfect loaf of bread. It comes with recipies in two booklets. One is in the manuel and one is a book by itself. I prefer the recipies in the manuel. It does not tell the setting for all the recipies in the book so you have to guess at it. For example for the swedish rye bread recipe, I used the multigrain setting. If there was one improvement to make, that would be it...ie to put the setting 1-12 next to each recipie give in the booklet. I wish we had more recipes too since this seems like such a versatile breadmaker. Also...yesterday I made dough for hamburger buns. they puffed up perfectly in the oven. That was a huge hit too. This is the new favorite appliance in the family. Overall I would give it 10 stars if I could.

When I was about four years old, my grandmother made dinner for the extended family. She made lentil stew with a large beef bone and chunks of meat, and in the delicious broth she cooked lentils. This was served with homemade brown bread, crusty and warm. You ate it by dipping the bread into the broth to soak up the juices. It was the best thing I had ever tasted. 65 years later it is a clear memory and my earliest memory of food. No one believed that a four year old would eat fourths, but I did. I decided to buy a bread machine because there is not a single bakery near me, chain store or independent, that produces a good crusty loaf of bread. Bread brands that, in Fort Lauderdale, have crust, here have brown surfaces that have the same texture as the interiors. I stopped at a stand that sold Italian sausage and peppers on a bun, and the bun was good and crusty. I asked the owner where he got the great bread. He said he had it airshipped weekly from Chicago, he could not get good bread locally. So I wasn't the only person who had noticed. There was no good bread made here. Now this may be just a matter of taste, but my taste finally forced me to bake my own bread. Periodically in my life I have tried to make bread. It was always mediocre. Over or under kneaded, wrong flour. I could buy better bread at the grocery. My grandmother never used a scale, picked the stuff up on sale. She would start bread in the evening, wake without an alarm to punch it down, and bake it first thing in the morning so that it took the chill off of the kitchen, and then we could have fresh baked bread for lunch. I thought it was normal...everyone had hearty, thick sliced fresh baked bread, right? When you had a sandwich in your lunchbox, it was between two slices of heavy tasty brown bread. I never knew how lucky I was. And I can't bake bread. I have tried. So here I am in a dilemma. I know what good bread is, but the local bakeries, either the small ones or the big commercial ones, around here, make crappy bread. If I wanted a loaf that was aught but crustless mush, (or firm crustless bread) I decided I had to bake it myself. I decided to buy this machine. There was an offer but the reviews were good. The deciding factor is that more than one person reported good experience with customer service. And I feel lucky that I bought this machine. Wow! I used the French bread recipe in the book, but salted butter and less salt, everything weighed. Boom! Five stars, perfect, crust that you expect on a French loaf. This was bread I wanted to eat. Light, uniform, with a crusty crust. And...fresh hot bread to boot! Wonderful smells, melty butter. My flours were all from Bob's Red Mill. I used the white flour for the French, and then I tried to make rye bread. I looked on the internet and found some recipes. First try was way too sweet, and the second try was missing something. Third try hit it right on: 270ml water 22.5 gm light oil (I used light olive) 7 gm brown sugar 180 gm of bread flour 180 gm dark rye flour 6 gm salt 5 gm bread machine yeast 6-12 gm Badia Caraway seeds. This results in a heavy loaf. If you make a large loaf of French, you need to remove the fruit gadget, because it almost hits the top glass. This makes a heavy square loaf that makes it 2/3 up the pan. I have seen recipes that use chocolate, and 4 times the amount of brown sugar. I tried one with way more brown sugar. Too sweet. Cake. I might make a sweet bread someday but when I make rye I want rye bread, not brown sugar bread. This bread had a crust, a great rye flavor, and enough Caraway seeds that they gave me the caraway flavor that is traditional in seeded rye. I have not tried the jam or yogurt or other cycles. I have used the French cycle for the great light crusty French, and the whole wheat cycle for rye. It seems like there are few differences in the cycles, but there are differences, rise time, baking time and temperature. The machine can do three rise cycles but most of the cycles use two, sourdough (which is my next goal) and a couple of others use 3. You can pick a cycle, a loaf size and crust darkness, but you can't make other adjustments to the cycles. Then again, I have not needed those adjustments, but the implication is that a "Pro" machine should allow such adjustments, at least to me. If you are a novice at bread baking, get a scale that will measure in grams and will go to 5kg. Get another scale that will measure in 0.1 or 0.01 gram increments for yeast and salt. Get a bread box and a cooling rack. Get a bread knife. A crappy knife will crush your bread while cutting. Put your good knife in a knife block, not in a drawer, and not in the dishwasher. Protect the edge. That is all you need. Consider a bread box or bread bag. The book that comes with the machine is Excellent. It is written in English (not chinglish). I have no idea what language it was originally written in, but if it was not English, the translation is excellent. It has decent instruction for many things including how to make a sourdough starter. The instructions are detailed, not cursory. I have found that the bread is easy to get out of the coated pan. I have owned other machines. They would make decent bread. I am a bread novice and now I can make better bread than I can buy. Great bread, good instructions, and (others report) good customer service. I would like to have a cycle where I could adjust every aspect rather than just a separate timed bake, but honestly I do not need to. This machine is a buy. Edit: the machine is still a buy but when you make sourdough make the smallest loaf. I tried making a mid sized loaf and it spilled all over the inside of the machine. I cleaned the baked bread out of the bottom with a shopvac, surprisingly easy. I also thought their sourdough was way sweet. If your small loaf works and fits in the loaf pan, then move up.

I am so impressed by this little machine! I have had a few bread machines over the years and this one out-performs my $400+ one (that died, and this one replaced.) I have made many loaves and other recipes in the last month or so and have been very pleased at the taste, texture, consistency, quality. It also looks really nice. (no one wants an ugly machine out on the counter while using it.) 2 minor complaints... how to cancel a bread program once it starts, and the recipe booklet could use a little help to make it more user-friendly, but once you figure out what they are saying, its fine. Otherwise, it is very easy to use.

Good Breadmaker, a nice upgrade from my decade(s) old chefmate. Plus: Teflon free, delayed start, convection heating, wider and shallower bowl which is easier to clean, and raisins and nut dispenser. Minus: one timer design bug that I found, in delayed start mode, the dispenser release at much early time before the kneading even started. Obviously, it's a bad math in the clock design. Sadly this kind of simple machine, there is no way to do a firmware patch. Hopefully they can fix it in later model. BTW, the recipe is OK, the yeast should be put at the top, and ml vs cup, kg vs lb issue is only a challenge for poor Americans due to it the only nation in the world still stuck in the past, just kidding. No issue here. :-)

First loaf- honey wheat, so easy. This machine is great - not noisy easy to clean - makes it so easy for great tasting bread - hamburger buns are a totally different world Recipe book and user manual leave a lot to be desired but the product far surpasses this short coming.

RECEBI A MERCADORIA, PERFEITAMENTE DE ACORDO COM O PEDIDO, MUITO BOM PRODUTO, ENTREGA RÁPIDA E BEM EMBALADA, EXCELENTE VENDEDOR, MUITO BOM PROFISSIONAL.

Price to value is zero! Don’t waste your money.

Hasta ahora a funcionado muy bien estoy muy agusto haciendo pan de caja con muchas semillas

As long as you buy a suitable transformer, it works great. It’s a pain having a transformer though attached to it. Really, it should not be sold for the UK market. Having said that it is a very high-quality bread maker - the best I have come across.

Muito bom