Quote:
Originally Posted by mykalberta
The worst part for me is that you cant actually put in the ingredients ahead of time and then set it to be ready when you get home. Because the liquids get closer to room temp the bread tends to become more yeasty.
Also the hard crusts for the most part are almost impossible to get rid of. I have only been able to limit there hardness a very few times.
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I have the Cuisinart CBK 200.
http://www.breadmachinedigest.com/re...ad-machine.php
It does have a delay timer, so you can set the bread to be done several hours after you put the ingredients in. Sometimes, I have put my ingredients in just before going to bed, and woke up to a hot loaf of bread.
It seems to be a good breadmaker, but I haven't done a ton of comparisons. On the first one I bought, the LCD failed after a couple months. It was replaced for free, and that one has been going well for a couple years.
I do agree about the hard crust problem. On mine, the "light crust" setting is nice, but anything darker results in really hard, thick crunchy crust that is not pleasant.
A breadmaker is a nice thing to have, even though no one really "kneads" one!
