I bake very much - all kinds of cakes and bread! And actually I had made the intent, mainly to bake bread and rolls itself - tastes better and is cheaper. Unfortunately, it worked for reasons of time often not -So was bought but always bread! Now I have the perfect (for me) solution: If I have enough time, I bake in the oven (cereal itself not broken) - if the time is short, the breadmaker (mixes)! But now to my experience: First of all: The machine purrs quietly, you can hear it hardly! (There are also some that you can hear in the next room!) And the program sequence can be the minute watch on the display. 1st attempt: multigrain bread from the baking mix - worked perfectly! Crispy and loose, but not too porous time: about 1 minute! (Including greasing the Rührhakens.) 2nd attempt: breakfast bread from the baking mix (sort of unsweetened or lightly sweetened yeast bread). Went for my taste too much on - was thus absolutely light and fluffy - but I like it prefer something more compact! The solution: the 13th program of the maker - can be programmed according to their own ideas - this idea I find great! The second attempt worked then also perfect - relaxed, but still al dente! 3. Experiment: With this program I own a next baking mix Ciabatta baked (dried with the addition of 50 grams of onions). Result: delish !! (Even the next day.) 4. Experiment: sponge cake according to data from the extensive recipe book. Result: good but too brown baked! I will the next time the baking process 10 - exit 15 minutes before the end of the program. Conclusion: device looks great, the manual is first class (all programs are listed to the minute in their processes - so you can work out even the own program good by just reduced where a slightly interferes with bread for too long rise - in the case! the cake to the long jaws!) I write with my attempts, I can approach the next time specifically. The operating instructions are attached to many recipes - something for everyone, from down to earth to exotic! Makes really want to try ... The only drawback: The square base of the baking dish - because I like simple rectangular better because they see the traditional bread shape similar (but then perhaps remains something hanging ?? Was on my first bread machine so that I before approximately in the corners! 10 years had!) By the way: If stirring hook and split pin are well greased at the bottom of the form, the hook can be firstly at the end of last stirring easily removed, the bread is baking down on non-fixed splint and there is only a minimal small hole in the bottom of the pastry. The disclosure of technical details I refrain - which are indeed on Amazon and are nachlesbar also on the homepage of Unold! I think that interest you the practical experience more! (How to me at least always when I rummage here on these pages ...)
