Yes

by Dianna Hillman Haller

Created on: October 03, 2010   Last Updated: October 05, 2010

As a traditionalist in the kitchen, I had dismissed bread makers as an unnecessary waste of valuable counter space. I began baking bread under the watchful eye of my grandmother when I was still a child. I learned to knead the soft dough thoroughly, and how the dough should feel under the palms of my hands. I learned the best ways to proof the dough in the winter, and how to check if the dough had risen properly. Gram and I made fresh breads everyday, from the occasional sandwich and hot dog buns to daily loaves of soft white bread to serve with supper and sweet sticky rolls to go with coffee at breakfast.

As I started my family I continued to make all the bread we used. There were of course those times when the dough wouldn't rise properly, I may have added a bit too much flour, or the yeast may have been a bit too old. Occasionally the hot dog buns might turn out too dense. Still, I dismissed the bread machine as a convenience for busy career people, or for those who weren't fortunate enough to have had my gram as a teacher.

Then a couple of years ago, I was looking for a specific recipe I had misplaced, when I quite accidentally came across an article on the "King Arthur Flour" web site addressing the positive characteristics of owning a bread machine. I could hardly believe my eyes, a company like this advocating bread machines. Well, I was shocked to say the least, but I read every word. Their reasons were sound and quite logical. It seems, much to my chagrin that bread machines offer a controlled environment, that would be quite impossible to recreate on a counter top. This perfect environment creates a perfectly proofed dough with each and every batch. The bread machine calls for instant dry yeast instead of the live variety. This can be stored, and used directly from the freezer, eliminating yeast problems.

Many recipes made for the bread machine needs little or no tweaking in regulating the amount of liquid to dry ingredients. So for those who would like to make a loaf or two by hand, the bread machine gives one the opportunity to experience the texture of properly mixed, kneaded, and proofed bread dough, so every loaf turns out. With the help of a bread machine even a novice cook can turn out beautiful, fragrant, flavorful breads of all types with little practice. I have found even typically denser breads, like rye or whole wheat prepared in a bread machine comes out lighter, with a tender crumb. Although, other than the hottest of summer days I rarely bake the bread in the bread machine, I always end up with perfect dough. A dough ready to be formed into rolls, pretzels, pizzas or anything else you can dream of. No more dense hot dog buns, or heavy dry sweet rolls, I can be confident that my breads will come out perfectly every time.

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