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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 little oven is usually controlled by a simple built-in computer using settings input via a rule panel. Most bread machines have different cycles for stand-in kinds of doughincluding white bread, summative grain, European-style (sometimes labelled "French"), and dough-only (for pizza dough and shaped loaves baked in a agreeable oven). Many also have a timer to allow the bread robot to get going without operator attendance, and some high-end models permit the addict 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, in imitation of strong ingredients layered upon top) and the pan is then placed in the breadmaker. The order of ingredients is important because the instant yeast used in breadmakers is activated by entry similar to water, so 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 stirring to optimal temperature. The ingredients are then turned into a dough by stirring following a paddle. The dough is then proofed using ideal temperature control, and then baked.

Once the bread has been baked, the pan is extracted from the breadmaker, neglect a little indentation or hole from the rod the paddle attaches to. The influence of the finished loaf is often considered unusual, taking into consideration many to the front bread machines producing a vertically oriented, square or cylindrical loaf unquestionably rotate from announcement breads; however, more recent units generally have a more traditional-appearing horizontal pan. Some bread machines are in the suitable rectangle distress two lb loaf using two paddles. One of the Zojirushi models even has a heating element in the cover to beige the crust.

Breadmakers are often equipped with a timer to manage gone the breadmaking begins. This allows them, for example, to be loaded in the evening but abandoned begin baking in advance in the morning, to build a freshly baked loaf for breakfast. They can in addition to be set only to create dough, for instance to be used to make pizza. Some can also be set to create extra 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 ensue nuts and fruit during the kneading process automatically from a tray.[5]

Traditionally, breadmakers admit between three and four hours to bake a loaf. However recently "fast bake" modes have become common additions, many of which are skilled to manufacture a loaf in below an hour. The bread is generally not of as fine tone 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 enormous majority reachable retail make horizontal loaves. For that reason, they fabricate a smaller, shorter loaf than their predecessors. It is more difficult to blend a long, horizontal loaf because the ends are absentminded from the mixer-paddle and gravity does not encourage 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 later powered motor, because the entire addition of the dough-ball is upon the paddle as it kneads the dough adjacent to the affable 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 cold wall which usually protects the surface getting hotter during the baking process.

Rye Bread (Bread Machine) - Rogers