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A bread making robot or breadmaker is a house 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 middle of a small special-purpose oven. This small oven is usually controlled by a easy built-in computer using settings input via a manage panel. Most bread machines have alternating cycles for alternating kinds of doughincluding white bread, combine grain, European-style (sometimes labelled "French"), and dough-only (for pizza dough and shaped loaves baked in a good enough oven). Many plus have a timer to permit the bread robot to trigger without operator attendance, and some high-end models allow the addict to program a custom cycle.To make a loaf of bread, ingredients are measured into the bread pan in a specified order (usually liquids first, bearing in mind unassailable ingredients layered upon top) and the pan is later placed in the breadmaker. The order of ingredients is important because the instant yeast used in breadmakers is activated by right to use next water, appropriately the yeast and the water must be kept apart until the program starts.

The machine takes a few hours to create a loaf of bread. The ingredients are first rested and brought up to optimal temperature. The ingredients are next turned into a dough by stirring in the same way as a paddle. The dough is after that proofed using ideal temperature control, and then 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 move of the finished loaf is often considered unusual, when many to the lead bread machines producing a vertically oriented, square or cylindrical loaf agreed swing from flyer breads; however, more recent units generally have a more traditional-appearing horizontal pan. Some bread machines are in the good enough rectangle concern 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 when a timer to control once the breadmaking begins. This allows them, for example, to be loaded in the evening but without help begin baking to the front in the morning, to manufacture a freshly baked loaf for breakfast. They can as well as be set abandoned to make dough, for instance to be used to create pizza. Some can also be set to create additional things besides bread, such as jam, pasta dough, udon or mochi, a kind of Japanese rice cake. One of the most recent innovations is the knack to mount up nuts and fruit during the kneading process automatically from a tray.[5]

Traditionally, breadmakers take on between three and four hours to bake a loaf. However recently "fast bake" modes have become common additions, many of which are competent to manufacture a loaf in under an hour. The bread is generally not of as good character 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 gigantic majority easy to get to retail create horizontal loaves. For that reason, they produce a smaller, shorter loaf than their predecessors. It is more difficult to fusion a long, horizontal loaf because the ends are absentminded from the mixer-paddle and gravity does not assist the distribution of the dough. Some machines attempt a greater than before kneading by using two paddles, one at each end. The vertical loaf machine may require a forward-looking powered motor, because the entire growth of the dough-ball is upon the paddle as it kneads the dough adjoining the to hand 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 stop to stop 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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