Product Description
Bring Home the Bakery! Fall in love with your favorite breads and baked goods all over again! Featuring 16 unique baking functions in 3 loaf sizes – 1, 1.5 & 2 lb. – plus light, medium and dark crust control, you can make all your favorite breads, dough and even jams with ease – including low carb and gluten free! Our patented automatic fruit & nut dispenser means no more waiting around, while convection technology ensures even cooking and professional results.Please Note: When delivered, kneading paddle may be attached to the power cord of the bread maker.
Product Details
- Amazon Sales Rank: #11864 in Kitchen & Housewares
- Size: 2 LB
- Color: Brushed Stainless
- Brand: Breadman
- Model: TR2500BC
- Number of items: 1
- Dimensions: 13.00" h x10.00" w x17.00" l,20.00 pounds
Features
- Programmable bread machine bakes 1-, 1-1/2-, and 2-pound horizontal loaves
- Convection bake function for crisper crust; 300+ pre-programmed recipes
- Gluten-free, low-carb, cake batter, jam, and pizza-, bagel-, and pasta-dough options
- Fruit, nut, and herb "add-in" dispenser; 24-hour delay-bake timer
- Product Built to North American Electrical Standards
Customer Reviews
Most helpful customer reviews
626 of 628 people found the following review helpful.
By R. VanCamp
After reading other reviews, I took my life in my hands and ordered the Breadman 2500. Fortunately, I have had no trouble with the machine at any of the stages. Having baked bread by hand regularly for over 40 years, I was surprised to find the Breadman texture quite acceptable. Here are a couple of tips I got from the company while trying to do the basic set up: 1. When you turn on the machine to "burn off manufacturing oils", take the bread pan out and leave the top of the machine open. This was not mentioned in the booklet. 2. When you set the cycle you want for a loaf, don't expect to see words like "white bread" - you get only the amount of time it takes to run the full cycle. Keep pressing "Select" until the arrow on the right stops where you want it. Then do the same with "Crust Control" and "Loaf Size". Then you're ready to push "Start". 3. After you have completed the entire baking, push the Reset button and hold down for 4 seconds. Do this as well if the electricity goes off but you are not baking, or if you unplug the machine. This precautionary measure will keep you from finding yourself in an emergency cycle.
Some people have trouble with the dough ball not picking up all the flour during kneading. My suggestion is that your dough ball isn't quite moist enough. I am creating my own recipes, especially since I like to make some breads with cooked cereal. The important thing if there is some question as to whether you have the right balance of wet and dry ingredients is to observe your dough ball during the 2nd kneading. If there is any flour in the corners that has not picked up after a few minutes, use your rubber spatula to scrape it toward the middle. If this doesn't work, I suggest using a spritzer on the dough ball until the flour adheres. If the dough is sticking a little to the sides of the pan as it goes around, begin lightly sprinkling flour on the ball until it stops doing this. The whole wheat bread, which I made precisely according to the recipe, turned out perfect, but, as I say, if you are experimenting, this is how you can bake any bread recipe you want to and it will turn out perfectly. Your dough ball should be spongy and only slightly sticky.
I hope this is helplful information for Breadman owners. The key to all good bread is learning how to recognize the look and feel of a good lump during and after kneading.
NEARLY TWO YEARS LATER:
It is July 15, 2008, and I'm still baking away. So far I've never had a failure with this machine. I have found a few corrections to the white bread recipe (for 1 1/2 lb loaf) make a better loaf. To start with, I always use King Arthur bread Flour, which a lot of Wal-Marts carry. I use 1 cup plus 3 teaspoons water instead of 2 teaspoons, 2 teaspoons of yeast rather than 1 1/2, tho 1 1/2 works fine. That little bit of extra water helps. I also probably use couple of TBS oil, rather than 1 1/2. And I use 2 teasp. salt rather than 1/1/2. It is important to know that different flours behave different ways, and different batches of flours of the same kind can need more or less moisture. This is especially noticeable using whole wheat flour. If you let the bread sit in the machine for 10-15 minutes after baking is complete, the steam softens the sides enough to dump the loaf out but doesn't leave the loaf soggy. Before I figured that out, I used a small rubber spatula to loosen the sides. Be sure you don't scrape the pan with a metal utensil as it scratches easily. Well, happy baking!!
PUSHING FIVE YEARS
March 2011: Well, here we are, still baking away. The only adjustment has been that I have upped the baking time slightly (I use the 2# setting for a 1 1/2 lb. loaf). The old relic is still performing and making perfect loaves of bread! Hey, is this thing still on the market anyway??
IT'S NOW JUNE OF 2013
And still kicking. We moved into a tiny log cabin with a teensy weensy stove and oven, so if I want to bake bread, my only option is the bread machine. I noticed that the temperature has dropped only slightly, so I cranked up the browning option and that fixed it. If only it would bake cakes and pies!
February 2014
More good things to say about this machine. It is still cranking and I realized it is not slowing down and I can use the settings I originally used. Also, the manual that comes with the machine has an amazing amount of information and lots of different kinds of recipes. The machine itself has a multitude of settings.
So many people had this machine break on them but I guess I got the good one.
I started making sour dough bread today and it came out GREAT!! I added dried onion, dill weed and rosemary from the yard, my favorite herb combination. When I bake white bread I add 1 tsp mace. Warning: this bread will disappear in no time.
For people who want a 1 lb loaf just make a 1 1/2 lb loaf and freeze part of it. I used to regularly bake 13 loaves of sour dough at a time by hand and never had a problem with freezing bread.
156 of 156 people found the following review helpful.
By Cosmo
I bought this machine at Target, mainly because I was very nervous from all the negative reviews and I wanted to be able to return it easily. I safely tucked away my receipt, and started making bread. Very worried about burning out the motor or having the machine jump off the counter in an act of manic self-destruction, I researched why this happens so I could avoid the problem. I discovered two interesting things that may help with the burn out problem and hopping machine that some of the reviews mention.
1. The manual recommends when you first run the machine to do so empty to burn off the oils from the manufacturing process. You need to keep the lid OPEN, which they do not mention; this will ensure the unit does not get overly hot.
2. It is critical to always, always, add the liquid first, regardless of the instructions or whether or not it is a gluten free recipe. Adding the flour first then the liquid on top will contribute to the `hopping' and burn out your motor, eventually. The reason this happens is simple, the paddle is short and when it first starts to move, if you have the flour on the bottom it moves through the flour slowly pulling in the liquid. This creates a cement like mixture initially, until all the liquid can be pulled in. Just like when you mix by hand and do not have enough liquid in the flour, it is bloody hard to mix. This results on lots of strain on the paddles (making the machine jump) and the motor (burning it out). Add the liquid first then the flour on top, when the paddle engages, you can literally hear it swooshing though the liquid, gradually pulling in the flour. The machine doesn't even shimmy in the slightest. And the bread still turns out wonderful.
I had been diagnosed with Celiac disease about 15 years ago and have tried every frozen gluten free bread on the market, toasting the life out of each slice to get something palatable. I wanted real bread again. I picked up two gluten free mixes (Annies and Bob's Red Mill). The first loaf was amazing; I almost cried when I made a peanut butter and jelly sandwich with SOFT bread, I hadn't experienced that since grade school. It was great. The second loaf was just as good. I used the gluten free setting for the first loaf and the Whole Wheat Rapid setting for the second. In both cases I left the bread in the machine after the cycle was done for 15 minutes. If you do this, the machine goes into a `warm' mode, which slowly brings the temperature of the bread down and assists in ensuring the inside is cooked rather than too moist. Both came out wonderful, but different consistencies. The second loaf was a bit denser, but just as delectable. As for density and texture, I've learned that much of this can be managed with experimenting with the yeast/sugar combinations a little less of both, denser bread, a little more, lighter fluffier bread. Also experimenting with the different machine settings will result in a different texture of bread for the same bread mix.
This is a great machine, changed my family's life, we can actually enjoy real bread. And I can add fiber! Which is sorely lacking from most gluten free breads or mixes.
127 of 130 people found the following review helpful.
By JHW
I purchased this item with some trepidation, having read the negative reviews on Amazon.com. Recently, I learned that I have some food allergies, and I cannot purchase most bread in a grocery or bakery. I decided in favor of this model because it has the right combination of features, style, and price.
I would recommend this product. During the past two weeks, I have made various yeast and batter breads and had no problems whatsoever. I have never used a bread machine before, or baked yeast bread in an oven. I find the TR2500BC simple to use and easy to clean. My bread loaves have come out just fine.
I suspect the key to good breadmaking is to read the instruction manual a few times before you use it (particularly if you have no prior bread machine experience). As well, level measures of the ingredients and layering the ingredients as recommended by the manufacturer help.
I have been using the bread recipes in _The Allergy Self-Help Cookbook_ by Marjorie Hurt Jones. Thus far, I am quite satisified with the TR2500BC and the recipes from Jones' cookbook.
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