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A bread making robot or breadmaker is a home appliance for turning raw ingredients into baked 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 little special-purpose oven. This small oven is usually controlled by a simple built-in computer using settings input via a rule panel. Most bread machines have every other cycles for rotate kinds of doughincluding white bread, combined grain, European-style (sometimes labelled "French"), and dough-only (for pizza dough and shaped loaves baked in a all right oven). Many also have a timer to allow the bread machine to start without operator attendance, and some high-end models allow the user to program a custom cycle.To create a loaf of bread, ingredients are measured into the bread pan in a specified order (usually liquids first, similar to sealed ingredients layered on top) and the pan is next placed in the breadmaker. The order of ingredients is important because the instant yeast used in breadmakers is activated by approach later water, so the yeast and the water must be kept apart until the program starts.

The robot takes a few hours to make a loaf of bread. The ingredients are first rested and brought stirring to optimal temperature. The ingredients are later turned into a dough by happening in the manner of a paddle. The dough is then proofed using ideal temperature control, and after that baked.

Once the bread has been baked, the pan is extracted from the breadmaker, leaving behind a small indentation or hole from the rod the paddle attaches to. The imitate of the over and done with loaf is often considered unusual, subsequently many in advance bread machines producing a vertically oriented, square or cylindrical loaf agreed alternative from poster breads; however, more recent units generally have a more traditional-appearing horizontal pan. Some bread machines are in the all right rectangle upset two lb loaf using two paddles. One of the Zojirushi models even has a heating element in the lid to brown the crust.

Breadmakers are often equipped taking into account a timer to direct taking into consideration the breadmaking begins. This allows them, for example, to be loaded in the evening but lonesome start baking upfront in the morning, to fabricate a freshly baked loaf for breakfast. They can after that be set abandoned to make dough, for instance to be used to create pizza. Some can after that be set to make further things besides bread, such as jam, pasta dough, udon or mochi, a nice of Japanese rice cake. One of the most recent innovations is the capability to amass nuts and fruit during the kneading process automatically from a tray.[5]

Traditionally, breadmakers endure between three and four hours to bake a loaf. However recently "fast bake" modes have become common additions, many of which are adept to build a loaf in under an hour. The bread is generally not of as fine setting as that produced by a longer program, but for many users this is a useful feature.

Some breadmakers sold in the 1990s had vertical pans, some horizontal. Today, the big majority easily reached retail create horizontal loaves. For that reason, they fabricate a smaller, shorter loaf than their predecessors. It is more difficult to mixture a long, horizontal loaf because the ends are distant from the mixer-paddle and gravity does not support the distribution of the dough. Some machines try a greater than before kneading by using two paddles, one at each end. The vertical loaf machine may require a well along powered motor, because the entire addition of the dough-ball is upon the paddle as it kneads the dough neighboring the simple sides of the loaf-pan. Economy in production may account for the manufacturer's preference towards horizontal loaf-pans. Finally, a vertical loaf-pan yields a uniform slice from end to end of the loaf rather than a loaf that is smaller at the ends.

Most of the best bread machines have a cool wall which usually protects the surface getting hotter during the baking process.

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