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Bread machine
View on Wikipediafrom Wikipedia
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A bread making machine or breadmaker or bread maker is a home appliance for baking bread. It consists of a bread pan (or "tin"), at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings input via a control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style (sometimes labelled "French"), and dough-only (for hamburger buns and shaped loaves to be baked in a conventional oven). Many also have a timer to allow the bread machine to function without operator input, and some high-end models allow the user to program a custom cycle.
History
[edit]
Although bread machines for mass production had been previously made for industrial use, the first self-contained breadmaker for household use was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic) based on research by project engineers and software developer Ikuko Tanaka, who trained with the head baker at Osaka International Hotel to learn how to optimally knead bread; this machine had special ribs inside it.[1]
A decade later the machines had become popular in the United Kingdom, Australia and the United States. While not viable for commercial use due to the fixed loaf shape and the limited duty cycle, bread machines are suitable for home use, producing their best results when dealing with kneaded doughs.[2]
Use and features
[edit]To create a loaf of bread, ingredients are measured into the bread pan in a specified order (usually liquids first, with solid ingredients layered on top) and the pan is then placed in the breadmaker. The order of ingredients is important because the instant yeast used in bread machines is activated by contact with water, so the yeast and the water must be kept apart until the program starts.
The machine takes a few hours to make a loaf of bread. The ingredients are first rested and brought up to optimal temperature. The ingredients are then turned into a dough by stirring with a paddle. The dough is then proofed using temperature control and then baked.
Once the bread has been baked, the pan is removed from the breadmaker. The shape of the finished loaf is often considered unusual, with many early bread machines producing a vertically oriented, square or cylindrical loaf very different from commercial breads; however, more recent units generally have a more traditional-appearing horizontal pan. Some bread machines use the standard rectangle shape using two paddles. One Zojirushi model has a heating element in the lid to brown the crust.[3]
Bread machine kneading dough, and a baked loaf of bread.
Bread machine recipes are often somewhat smaller than standard bread recipes, and are sometimes standardized based on the capacity of the machine's pan; most common in the United States market are 1.5 lb/700 g units, and the majority of recipes are written for that capacity; however, 2 lb/900 g units are not uncommon. Packaged bread mixes are available, specifically designed for breadmakers, containing premeasured ingredients including flour and yeast, as well as flavorings and occasionally dough conditioners. Only water usually needs to be added. Bread machines generally do not deal well with non-wheat flours, so any recipe that requires a substantial addition of a grain such as rye or corn that lacks gluten will prove difficult at best in a bread machine, as will any dough with unusually large amounts of liquid (such as ciabatta).
Generally, homemade bread goes stale faster than bread from a commercial baker because the former does not include preservatives. However, it is possible (though a bit more difficult) to use a natural leaven or a pre-ferment in breadmaker dough recipes if the starter is sufficiently fast to rise. Sourdough contains a symbiotic culture of yeast and Lactobacteria; the yeast provides some flavor as well as carbon dioxide to provide lift, while lactic acid produced by sourdough's lactobacteria greatly preserves bread, as well as affecting its flavor, while pre-ferments provide some of the same benefits as a sourdough culture with the greater predictability of domesticated baker's yeast.
Breadmakers are often equipped with a timer to control when the breadmaking begins. This allows them, for example, to be loaded in the evening but only begin baking early in the morning, to produce a freshly baked loaf for breakfast. They can also be set only to make dough, for instance to be used to make hot dog buns. Some can also be set to make other things besides bread, such as jam, pasta dough, udon or mochi, a kind of Japanese rice cake. One of the most recent innovations is the facility to add nuts and fruit during the kneading process automatically from a tray.
Traditionally, breadmakers take between three and four hours to bake a loaf. However recently "fast bake" modes have become common additions, many of which are able to produce a loaf in under an hour.[citation needed]
Some breadmakers sold in the 1990s had vertical pans, some horizontal. Today, the vast majority available make horizontal loaves. For that reason, they produce a smaller, shorter loaf than their predecessors. It is more difficult to mix a long, horizontal loaf because the ends are distant from the mixer-paddle and gravity does not assist the distribution of the dough. Some machines attempt a better kneading by using two paddles, one at each end. A vertical loaf machine may require a higher powered motor, because the entire mass of the dough-ball is on the paddle as it kneads the dough against the nearby sides of the loaf pan.
See also
[edit]
- Convenience cooking
- Panettone
- Pullman loaf, bread baked in a narrow, lidded pan, that produces square slices of bread,
- Sliced bread
- Rotimatic
References
[edit]- ^ See the case study of the breadmaker's development, as an example of knowledge management and innovation, in Nonaka, I. and Takeuchi, H. (1995), The Knowledge-Creating Company, Oxford University Press.
- ^ The King Arthur Flour test kitchen uses bread machines extensively in their recipe testing; for more details, see King Arthur Flour Baker's Companion, Countryman Press, 2003.
- ^ Ms, Janna. "Bread Machine Reviews & Bread Makers". Best bread maker. bestbreadmaker.store. Retrieved 14 August 2024.
External links
[edit]
Wikimedia Commons has media related to Bread machines.
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Bread machine
View on Grokipediafrom Grokipedia
A bread machine, also known as a breadmaker, is a compact home appliance that automates the process of making yeast bread by mixing ingredients, kneading dough, allowing it to rise, and baking the loaf within a single unit.[1] It typically features a removable baking pan with a built-in paddle connected to a motor that performs the mechanical tasks, while heating elements handle rising and baking through programmable cycles controlled by an LCD panel.[2]
The modern bread machine was first introduced in Japan in 1986 by Matsushita Electric Industrial Co., Ltd. (now Panasonic), following extensive testing that produced over 5,000 loaves to perfect the kneading mechanism.[3] Earlier concepts date back to 1903, when American inventor Sarah J. Stearns patented a basic bread-making device (US Patent 752,119), but it was the 1980s innovation that brought automated home baking to widespread consumer use.[2] Popularity surged in the 1990s, particularly in the United States, where sales peaked at over 3 million units in 1993 as prices dropped to around $200, leading to an estimated one in five households owning one by the end of the decade.[4]
Key features of contemporary bread machines include various loaf sizes—typically 1-pound (using 2–3 cups of flour) or 1.5-pound (3–4 cups)—and multiple pre-set programs for different bread types, such as white, whole wheat, French, or gluten-free, along with options for dough-only cycles to prepare items like pizza or rolls for oven baking.[1] Additional functionalities often encompass delayed-start timers for fresh morning bread, automatic ingredient dispensers for nuts or fruits, and power-outage recovery to resume cycles.[3] While initial enthusiasm waned in the 2000s due to inconsistent results and shifting dietary trends like low-carb diets, recent models have seen a resurgence with sleeker designs, multi-purpose capabilities (e.g., jams or cakes), and affordability starting at $50, appealing to home bakers seeking convenience without sacrificing customization.[4]
Overview
Definition and purpose
A bread machine is a compact, electric countertop appliance designed to automate the entire process of bread production, from mixing raw ingredients to kneading, rising, and baking a loaf within its enclosed unit.[5] It typically features a removable bread pan and a rotating paddle for mixing and kneading the dough.[1] The primary purpose of a bread machine is to simplify bread baking for home users, particularly beginners and those with busy schedules, by eliminating the need for manual intervention in labor-intensive steps such as kneading and monitoring rise times.[6] This automation allows users to add measured ingredients—like flour, water, yeast, and salt—into the pan, select a cycle, and retrieve a finished loaf hours later, promoting fresher, customizable bread without the expertise required for traditional methods.[1] Bread machines emerged in the late 20th century as a convenience-oriented appliance, offering a stark contrast to time-honored manual bread-making techniques that demanded hands-on mixing, repeated kneading, and oven monitoring.[4] They typically produce loaves weighing 1 to 2 pounds, ideal for individual or small family portions, using 2 to 4 cups of flour depending on the model.[5]Basic components
The bread pan, also known as the bread tin, serves as the removable container where users place ingredients for mixing, kneading, rising, and baking, and is typically constructed from aluminum coated with a non-stick material such as PTFE to facilitate easy release and cleaning.[7][2] This design allows the pan to be detached for filling and emptying, and it fits securely into the machine's baking chamber to ensure even heat distribution during the process.[8] Attached to the base of the bread pan is the kneading paddle, a detachable metal component, often coated with non-stick material, that rotates via a drive shaft to mix ingredients and knead the dough into a cohesive mass.[2][9] The paddle's shape and positioning enable it to effectively incorporate dry and wet components while preventing excessive sticking, contributing to consistent dough development.[8] The control panel provides the user interface for operating the machine, featuring buttons or a digital LCD display to select settings such as bread cycles, loaf sizes (typically 1 to 2 pounds), and crust colors (light, medium, or dark).[2][10] Positioned on the front or top of the appliance, it allows straightforward customization without requiring manual intervention in the baking process.[8] A hinged lid covers the baking chamber to retain heat and moisture, often incorporating a transparent viewing window made of glass or heat-resistant plastic that enables users to monitor progress without interrupting the cycle, while some models include built-in vents for steam release to prevent excess pressure buildup.[2] This setup minimizes heat loss and supports the machine's automation by allowing observation of rising and baking stages.[10] The heating element, commonly a coiled or C-shaped configuration located at the bottom or wrapped around the sides of the baking chamber, generates the necessary warmth for dough rising and bakes the loaf to achieve a golden crust, with designs that promote even cooking to yield either a traditional domed shape or a rectangular loaf depending on pan orientation.[2][8] This component ensures the temperature control essential for yeast activation and final browning without user oversight.[10]History
Invention and early development
The bread machine was invented in 1986 by Ikuko Tanaka, a software developer and project engineer at Matsushita Electric Industrial Co. (now Panasonic) in Japan, marking the creation of the world's first fully automatic household breadmaker.[11][12] Tanaka's work stemmed from a company initiative to develop a home appliance that could simplify bread baking, drawing on extensive research into traditional methods to ensure reliable results for everyday users.[4] A pivotal innovation in Tanaka's design was the integration of a computer-controlled motor system that automated the critical stages of kneading, rising, and baking, thereby eliminating the intensive manual labor required in conventional bread preparation.[2] To replicate professional-quality dough handling, Tanaka apprenticed under the head baker at the Osaka International Hotel, where she observed that superior bread resulted from a specific twisting motion during kneading; this tacit knowledge was translated into explicit programming instructions for the machine's motor to mimic the technique effectively.[11] This approach not only addressed the technical challenges of mechanizing dough development but also ensured consistent outcomes despite variations in ingredients or environmental conditions.[13] Early prototypes concentrated on simple cycles for basic white bread, prioritizing reliability and user-friendliness to appeal to non-expert home bakers who lacked baking experience.[3] The initial model was released in Japan in 1986 under Matsushita's National brand, with supporting patents filed to protect the automated process, and it quickly gained traction by offering an accessible entry into fresh bread production without specialized skills.[14][15]Commercialization and modern trends
The commercialization of bread machines began with their export from Japan in the late 1980s, leading to a surge in popularity during the 1990s in markets such as the United States, United Kingdom, and Australia. Brands like Zojirushi, which introduced its first model in 1987, and Breadman entered these regions, capitalizing on growing interest in home baking convenience. By 1993, approximately four million units had been sold in the US alone, reflecting peak sales amid broader trends in automated kitchen appliances.[16][17] Sales waned in the early 2000s as consumer preferences shifted toward artisanal baking and low-carb diets, reducing demand for machine-made loaves. This decline persisted until the COVID-19 pandemic sparked a revival, with home cooking enthusiasm driving an 800% increase in US bread machine sales in 2020. The resurgence continued into the mid-2020s, bolstered by smart home integration that allowed remote monitoring via apps and Wi-Fi connectivity.[18][19][20][21][22] In the 2020s, modern trends emphasized technological enhancements, including AI-driven recipe optimization to adjust for ingredients and preferences, alongside app-based controls for cycle management. Manufacturers incorporated sustainable materials, such as recyclable plastics in casings, to appeal to eco-conscious consumers. Notable examples include the Zojirushi Virtuoso Plus, featuring dual heaters on the base and lid for even baking, which exemplifies these advancements in premium models.[23][24][25] The North American market has grown steadily, with a projected compound annual growth rate (CAGR) of 6.3% through 2028, fueled by demand for gluten-free settings and compact designs suited to urban apartments. This expansion underscores broader adoption of versatile, health-focused home baking solutions up to 2025.[26][27][28]Design and mechanism
Internal components
The internal components of a bread machine form the core engineering that automates the bread-making process, integrating control systems, mechanical drives, and thermal elements within a compact housing. While core components are common, specifics such as motor types and sensor configurations vary by model and manufacturer.[8] The microprocessor serves as the central control unit, regulating temperature and timing throughout the cycles by processing inputs from various sensors. Thermistors act as temperature sensors, monitoring dough and chamber conditions to ensure precise control, such as detecting ambient temperatures inside the baking area. These elements enable the machine to adjust operations dynamically, preventing issues like under- or over-fermentation. Select advanced models may include humidity sensors to measure moisture levels and further optimize rising conditions.[8] The motor and drive system consist of a DC motor coupled with gears to rotate the kneading paddle, typically at speeds of 150-300 RPM during kneading for effective dough development while minimizing noise and vibration. This setup drives the paddle via a rotary shaft and belt mechanism connected to the base of the baking pan, providing intermittent operation as programmed by the control unit.[29] Heating elements include a primary coil at the bottom or sides of the baking chamber, capable of reaching up to 220°C (428°F) for baking, and secondary elements for rising at around 28-38°C (82-100°F). Some models incorporate additional lid-mounted heaters to promote even crust browning by circulating heat from above. These components, often tubular electric heaters, respond quickly to control signals for uniform temperature distribution.[29][30] The power supply typically operates on 120V/60Hz household current in North America or 220-240V/50Hz in other regions, delivering energy to all components with built-in safety features like overload protection to shut off the motor if excessive resistance is detected, and automatic shutoff to prevent overheating post-cycle. These safeguards ensure reliable operation and user safety.[31][32] In advanced models, dispenser mechanisms feature automatic hoppers for fruits, nuts, or seeds, triggered by the microprocessor mid-cycle to release ingredients without manual intervention, preserving texture by adding them after initial kneading.[33]Operational cycles
The operational cycles of a bread machine automate the bread-making process through a series of sequential stages, typically completing a full loaf in 3 to 4 hours. These stages—mixing, kneading, proofing (rising), and baking—are controlled by the machine's internal programming and sensors to maintain optimal conditions for dough development and baking. Cycle durations and temperatures can vary by model.[10][34] The initial mixing stage lasts 5 to 10 minutes, during which the paddle at the base of the bread pan rotates to combine dry and wet ingredients into a cohesive dough ball. This brief phase ensures even distribution of components before progressing to more intensive processing.[34] Following mixing, the kneading stage extends for 10 to 30 minutes, where the motor increases speed to vigorously work the dough, developing the gluten structure essential for bread's texture and rise. To avoid overheating the motor or dough, the cycle often includes short pauses during this phase. Internal sensors monitor temperature and adjust the process accordingly.[10][34] The first rising, or proofing, stage then occurs over 30 to 60 minutes in a warm environment maintained at 85 to 100°F (29 to 38°C), allowing the yeast to ferment and cause the dough to approximately double in volume. This controlled warmth is provided by the heating element beneath the pan.[34] Subsequently, a punch-down and second rising stage follows for 10 to 40 minutes, beginning with a brief automated knead to release trapped gases and redistribute the dough, followed by a final proofing period to further expand the loaf shape.[10] The baking stage concludes the cycle in 50 to 70 minutes, with the heating element raising the temperature to 350 to 450°F (177 to 232°C) to form the crust and set the crumb structure of the loaf.[34] Many machines offer a dough-only variation of the cycle, which omits the baking stage entirely, allowing users to remove the prepared dough for manual shaping and oven baking if desired.[10]Features and variations
Standard features
Bread machines typically include loaf size selection options to accommodate different household requirements, with common capacities of 1 pound, 1.5 pounds, or 2 pounds.[35] This allows users to prepare smaller loaves for individuals or larger ones for families, ensuring efficient use of ingredients and energy.[36] Crust color settings provide adjustments for light, medium, or dark finishes, achieved by varying the baking duration and temperature in the final stage.[37] These options enable customization based on personal preference, with lighter settings yielding softer exteriors and darker ones producing crispier results.[38] Pre-programmed cycles form the core of basic operation, offering modes such as white (basic), whole wheat, French, and quick bread, the latter completing in under 2 hours without extended rising.[39] These cycles automate the mixing, kneading, rising, and baking processes tailored to specific bread types, building on foundational operational sequences.[40] A delay timer is a standard inclusion, permitting up to 13-15 hours of scheduling so the machine initiates mixing at the programmed time for freshly baked bread.[36] This feature supports convenience, such as setting it overnight for morning results.[37] Audible signals, typically beeps, alert users to key moments like adding ingredients during the cycle or signaling completion.[37] These notifications help maintain timing without constant monitoring, enhancing usability in basic models.[35]Advanced and model-specific options
Higher-end bread machines often incorporate automatic ingredient dispensers to enhance convenience during the baking process. These dispensers, typically located in the lid, release add-ins such as nuts, seeds, raisins, or herbs at precise intervals, preventing over-mixing or uneven distribution that could occur if added manually. For instance, Zojirushi's Home Bakery Maestro (BB-SSC10) features an Auto Add Dispenser that automatically dispenses add-ins such as nuts during the cycle, ensuring optimal integration without interrupting the cycle.[41] Similarly, the Zojirushi Home Bakery Maestro Mini employs this technology for smaller batches, allowing users to prepare fruit- or nut-enriched breads effortlessly.[42] Many advanced models include specialized cycles tailored for gluten-free and other non-traditional baking, addressing the unique requirements of alternative flours that lack gluten's elasticity. Gluten-free cycles generally feature adjusted kneading, rising, and baking processes to minimize gumminess and achieve a light, airy texture without collapsing. These settings are essential because gluten-free doughs rely on binders like xanthan gum rather than gluten development, requiring gentler handling to prevent dense results. Models from brands like Breville and Cuisinart offer dedicated gluten-free programs.[38][43] Pan designs in bread machines vary between horizontal and vertical orientations, influencing loaf shape, capacity, and machine footprint. Horizontal pans, common in models like the Zojirushi Home Bakery Virtuoso Plus, produce traditionally shaped loaves with a wider base and softer top crust, ideal for slicing sandwiches as they mimic bakery-style results and distribute heat evenly across a larger surface.[44] In contrast, vertical pans, such as those in the Cuisinart Compact Automatic Bread Maker (CBK-110), create taller, cylindrical loaves suited for compact counter spaces, though they may result in more crust on the sides and a smaller soft-top area. This design choice prioritizes space efficiency for smaller kitchens while maintaining functionality for 1- to 2-pound loaves.[45] As of 2025, smart connectivity has emerged as a key trend in premium bread machines, integrating Bluetooth or Wi-Fi for remote monitoring and control via companion apps. These features enable users to access recipe libraries, receive cycle notifications, adjust settings in real-time, and even preheat remotely, enhancing usability for busy households. Market analyses indicate growing adoption, with connected models allowing app-based customization of bake times and ingredient ratios for personalized outcomes. While specific implementations vary, this technology builds on standard features by adding digital oversight, as seen in emerging smart bread makers that sync with smartphones for guided baking sessions.[46] Dual paddle systems represent an advancement in mixing efficiency, particularly for larger or denser doughs, by employing two kneading blades to ensure thorough incorporation of ingredients and reduce unmixed pockets. This configuration minimizes paddle indentation marks on the loaf bottom and promotes even gluten development, leading to higher rises and uniform textures in 2- to 3-pound batches. For example, the West Bend Hi-Rise Bread Maker uses dual knead blades in its horizontal pan to handle substantial loads effectively, while Zojirushi's BBCC-X20 incorporates a double paddle setup for superior performance in specialty breads.[47][48] These systems are especially beneficial for whole-grain or enriched recipes, where single paddles might struggle with consistency.Usage and maintenance
Recipes and ingredient tips
When using a bread machine, the order of adding ingredients is crucial to ensure proper activation of the yeast and even mixing. Begin with liquids such as water or milk at room temperature (around 70–80°F or 21–27°C) to avoid shocking the yeast, followed by fats like oil or butter, then dry ingredients including flour and salt, and finally the yeast placed in a small indentation on top of the flour to prevent premature contact with moisture.[49][10][1] For optimal structure and rise, bread flour with a higher protein content (11–13%) is recommended over all-purpose flour, as it develops stronger gluten networks during kneading. All-purpose flour can be used but may result in a denser loaf due to its lower protein (10–11%). Measurements should prioritize weight over volume for precision, as cup measurements can vary by 20–30% depending on humidity, sifting, and packing; for example, 1 cup of bread flour typically weighs 120–125 grams, but scales ensure consistency across conditions.[49][1][50] A basic recipe for a 1-pound white loaf illustrates these principles, yielding a soft, standard sandwich bread suitable for most machines on a basic cycle:- ¾ cup (177 ml or 6 oz) room-temperature water
- 1½ tablespoons softened butter or oil
- 1½ teaspoons sugar
- ¾ teaspoon salt
- 2 cups (240 g) bread flour
- 1½ teaspoons active dry or instant yeast