Cyberider

I just discovered that two 8" cake pans will fit at one time in the Oster oven. Up until now, I've always used the big built-in oven for layer cakes because I had to. Glad I thought to check and it worked out perfectly. This will be particularly useful during the hot summers here in the desert. Sorry, only one pan at a time in the Breville!

Indeed they do. Thanks for the tip, Andie. For cutting large loaves, these can't be beat IMHO. There is a 10" version for those who don't need the long length. I found it a bit awkward at first but got used to it and use it for cutting all breads and cakes.

I've been using this for the past couple of years: Fat Daddio's Bread/Cake Knives, 14 Inches It's long enough and sharp enough to cut through anything and it's inexpensive.

I lost all desire for a heavy, commercial mixer when I acquired one of these mixers on Andie's recommendation six years ago. It works more on the principle of a spiral mixer and easily mixes dough for four large loaves while my 5-qt KA "Commercial" struggled with two loaves.

Like some of the others, mine is a Panasonic and it still worked the last time I tried it. However, I now enjoy the whole process too much to use a bread machine, even a more versatile newer one. I've got mixers for mixing and hands for the final kneading. I like to be able to watch and feel the dough so I know when it's time to go in the oven. And I like to determine the size and shape of my loaves as well as do several at a time. A bread machine is definitely a good introduction to bread baking as well as a labor-saver, but I don't see one in my future. Nevertheless, I think bread machines are a great invention and probably responsible for a lot more home-baked bread than if they weren't available.

I've had my bread machine since 1991 and used it extensively for a few years. I found that there wasn't enough versatility with proofing time to make just any kind of bread. This lead me to baking in regular loaf pans and finally just doing the initial mixing with a mixer and finishing the kneading by hand. Plus, my bread machine was of the vertical variety which made an odd-shaped loaf with the crown on one end rather than the top. The longer you bake bread the more you will find the limitations of a bread machine and, if you have the time, you'll enjoy the greater versatility of baking bread without one. I'd go with the advice given above and experiment with small amounts of additives until you see what effect they have on the rise. Have fun and enjoy the bread. Nothing like the aroma, taste, and texture of homemade, whether made in a bread machine or without.

Made my mandatory seasonal pumpkin bread last weekend. Good change from the usual zucchini bread. May make some more before Thanksgiving.

Breads of France by Bernard Clayton. A most excellent book and fascinating reading. Have had my copy for many years. Good find!

The Oster oven is the most noteworthy kitchen acquisition of mine in the last two years. Plenty of room and height inside, simple to use, and the double-doors that swing open are so easy to use with no chance of burning oneself on a hot, swing-down door while trying to remove something on a lower rack. It was only $100 and I use it a lot more than the one to the left which is just too small for much of my baking.

Oh, come on, Anna, you know you need them both!

After following this thread for at least a year and having no need nor interest in this product, I have just been enabled to buy one. To justify my purchase, I haven't bought any kitchen "toys" this year and this can replace some aging and less convenient appliances which will hopefully make me cook more. Also had a $20 Best Buy discount. Thank you very much, eGullet folks!

I've been good and haven't bought any new cookbooks yet this year. I did win a nice Greek cookbook from Eat Your Books, though.

I've had good luck with New York Bakers, too. The proprietor's books on rye bread and Jewish Bread Baking are very interesting. Too hot to do much baking right now in the AZ desert and I'm still working but expect to do much more soon when I'm retired, or at least partially retired, and the weather is cooler.

I've been having peanut butter and jelly sandwiches for lunch my entire working life. I'm not too picky about the peanut butter and jelly, whatever is on sale, but always on homemade bread. I used to like a liberal amount of peanut butter and jelly but now prefer just a thin layer. My appetite isn't what it used to be, there's less mess, and I can taste the bread better. I occasionally substitute honey for the jelly. I'll be retiring shortly and expect my consumption of PB&J sandwiches will be greatly diminished.

Get well soon! I'm sure you'll be happier eating your own cooking and knowing what you're eating.

I don't want to have a giant mess to clean at one time so I clean as I go.

Small to medium in my case.

Occasionally find them as cheap as six for 96 cents at one of the Mexican markets here in AZ. Frequently get four or five for a dollar. Haven't noticed any sales in the past month, though, so maybe something has changed.

The older I get, the more I want to spice things up. Maybe my taste buds are getting numb?

I will try this on the next loaves. Thanks, Andie!

Follow-up after six months of use. Both ovens continue to function. I've used the BSO mainly for things other than loaf bread, namely pies, cookies, brownies, and corn bread. Due to the extra headroom, I mainly use the ODO for loaf bread. However, even with the extra headroom, there is still a problem with the tops of loaves scorching. The upper heating elements in both ovens are on during baking, perhaps at a lower level than if toasting or broiling, but still so much that it is necessary to put foil over the tops of the loaves about halfway through the bake to keep them from scorching. My old Toastmaster oven didn't suffer from this issue unless it was a very tall loaf and I don't think the top elements were on during baking, or at a very low level if they were. When the warranty period is up, I may consider disconnecting the upper elements on the ODO because I have no plans to toast or broil in it and this may solve the bread scorching problem. Otherwise, both ovens are functioning well even though I could have gotten along with just the ODO had I not just gotten the BSO.

White Lily flour from Jet.com. Good price and quick delivery. Got some of their "famous" self-rising flour for biscuits and 50 Lbs of bread flour recently. Can't get it in the stores around here.

My first two breakfasts of 2017 were black-eyed peas with little pieces of ham cut up into them and corn bread with butter. Probably tastier than my usual breakfasts so shouldn't save them just for New Years. Best wishes to all for a safe, healthy, and happy New Year.

Looks and sounds tasty! I use whole mangoes, chop them up in small pieces, and call it good. I like the taste of the pieces in the bread. It gives a strong mango taste when you get one in a bite and a good contrast with the rest of the bread. Waiting for the next sale on mangoes . . .

Since I prepare meals only for myself, there is no pressure other than to have something ready to quickly heat up in the microwave during the week. My meals are based upon what I like to eat, what is on sale, and what I have in the pantry. Even though I have a copious collection of cookbooks, I rarely refer to them anymore and just fix what I think will be nourishing and taste good. I cook a big batch on the weekend and put the rest in the freezer and fridge for weeknight meals. Works for me and I have sufficient variety based on different things being on sale.