Monthly Archives: April 2026

bread makers, bread making, Uncategorized

The Zojirushi Experiment

If you have been reading my posts, you know that I’m a person who likes to get into the weeds.  I want to know the why and the how of just about everything. My wife has chided me that I have an autistic brain; by this, she is implying that it just doesn’t function typically. Why is it that I can understand the most complicated concepts, yet I often can’t seem to spell the simplest word?  Clearly, my wiring is a bit wonky. 

This getting-into-the-weeds habit recently hit on the topic of bread makers (I told you I like obscure topics). I pondered how they had changed over the years and why you could buy a perfectly usable machine for under $100, while others cost as much as $500. In my usual fashion, I not only called upon my own experience but also on any additional information I could locate, to the point of examining teardown and repair videos to better understand the mechanics that made one machine cheap and another expensive. To find out more about this subject, read my previous post (April 16, 2026).  It is LONG.  Why say something in two pages when you can use twelve!

I’m a psychiatrist, and I understand human behavior.  Anytime you compare or rate something, it will create conflicting views and even anger in others. People become invested in their beliefs and can take offense at even mild opposing views.  Additionally, there is the phenomenon of confirmation bias, in which humans tend to accept information that supports their beliefs while rejecting information that doesn’t, even if the opposing information is equally or more compelling. Lastly, there is the power of social influence: our peer group shapes how we think.  A person who only watches Fox News will have a very different reality than someone who only watches CNN.  Both will be biased, but in different ways. 

I didn’t think many would read my long September 17th post, but I knew that at least a few would. Given the above, I addressed the many factors that impact purchases, including performance, cost vs. value, construction quality, and the psychological pleasure a product provides. Unfortunately, we now live in a world where people view things in absolutes. Gone is the grey zone where just about everything really exists.  In reality, two people can have opposing opinions, and both can be right.  My wife has a walk-in closet full of winter clothes, and my winter wardrobe consists of 5 flannel shirts.  Who is right?  We both are.

Most of the replies to that post were positive, with one strongly negative one concerning my opinion that the Zojirushi Supreme bread maker offered a high-quality product at a lower price point than the flagship Zojirushi Virtuoso bread maker. I was told that I was doing a disservice to suggest this. The commentator felt that the Supreme’s top browning ability was grossly inferior to that of the Virtuoso. My experience with both machines did not support her statement.  

Normally, I would have attributed the person’s comment to one of the reasons listed above.  But there was a twist.  She had used both machines; in fact, she stated that she had used a Supreme for 20 years and was never happy with its top browning capabilities.  This wasn’t someone basing their opinion on ad copy or on groupthink. Twenty years of baking experience yield many data points.  The tops of my breads were adequately brown, hers were not.  Who was right?  Possibly both of us. Clearly, I had to pursue this question further.

I have made many loaves in both the Supreme and the Virtuoso, but never in a controlled setting. Time to get sciency! Would a controlled bake show a significant difference in top browning between the two models? Would it show a mild difference? How could two observers have such a different interpretation?  Dear readers, let’s get into the weeds as we explore history, marketing psychology, and actual data! 

History

Bread makers were developed in the late 1980s by the now Panasonic Corporation. Bread makers have not changed much in their basic design from those early days, which is why many early models can still make an excellent loaf of bread. 

The invention of the bread maker was made possible by the availability of microcontrollers, which are essentially computers on a chip. Bread makers were among the first home appliances to use microcontrollers, as were high-end microwave ovens.  Now, microcontrollers are in almost every home appliance, from refrigerators to blenders, as they have become less expensive and more capable.

The process of making bread follows a sequence of steps. It would be possible to complete these steps using a wholly mechanical machine. Old automatic washing machines implemented a sequential set of steps using a mechanical timer.  However, doing this for a small appliance would have added both bulk and cost.  The microcontroller solved these problems. 

Early microcontrollers were limited in their capabilities.  Programs had to be short.  Additionally, electronic displays were expensive, so many early machines had a simple 3-digit LED display with a colon.  Over time, both components decreased in price and increased in capabilities, enabling manufacturers to add features at little cost. 

When bread makers were introduced, they were considered a luxury kitchen item, since most people bought their bread.  However, as they gained popularity, less expensive brands entered the market. This trend has continued to this very day, and it is wholly possible to purchase a machine that makes a decent loaf of bread for under $100.

I purchased this fully functional bread maker for less than $50, new. But, can it make a loaf of bread?

Yes it can!

Some newer units have achieved a very low price point by taking shortcuts in manufacturing, consolidating R&D, and using less expensive parts. Over time, the cost of electronic components has decreased, making it cheaper for manufacturers to add value-added features such as additional programs and more informative displays.  

Many early bread makers were built to high standards. Ongoing efforts to create more affordable units rely on shortcuts and lower-quality components. However, since the basic design of breadmakers is simple, these units can still work well, but their longevity will likely be lower, and more in line with other current small electrics.

This Breadman Ultimate is from the 1990s. It is built like a tank and offered many advanced features like a fruit and nut dispenser and the ability to modify exisiting programs and to write new programs.

The race to differentiation

Small appliance manufacturers are in business to make money.  To make money, you have to sell products.  Many options are used to accomplish this goal, and some of those tools are under marketing’s control.  Marketing is applied psychology. I could write quite a bit about this, but for now, let’s look at two aspects.  The phenomena of “new,” and the phenomena of “improved.”  I’m sure you have heard those terms often when dealing with products.

Humans are attracted to both; we are novelty seeking.  Bread maker cases can be remade into different or novel shapes or packaged with a different finish, such as stainless steel.  These changes would fit into the category of “new.” Additional programs can be added, or bread pans can be re-configured from a vertical to a more traditional horizontal pan. These changes would fit into the category “improved.”  It is more important for a product to be perceived as new and improved than for it to really be new and improved. There have been times when these titles have been used to grossly manipulate consumers.  Have you ever bought a box of cereal that proudly proclaimed “NEW!” only to discover that what was new was that the box had less cereal in it? That was a new change, but not one that benefited the buyer.

This mid-2000s Sunbeam has a “new” shape very different from the rectangular boxes of the first machines.

Although the design of bread makers has remained the same, there have been tweaks over the years that would fit in new and improved categories.  A very common one was adding more programs.  Different bread types may do better with different rise or bake times, but how many are really necessary? 

Some programs add features that are not bread-related but take advantage of a bread maker’s stirring and heating ability.  Examples include jam and yogurt-making functions.  Other programs tweak bread-making algorithms.  For instance, a whole wheat function may allow for more soaking time or a longer ferment time. 

The sweet bread function is present on just about every modern bread maker. Premier Zojirushi bread makers have memory capabilities for different programs, but did not slot in one for a sweet course.  Apparently, they felt that this was unnecessary.  Another poster (sorry, I can no longer find the post) compared all the Virtuoso Plus’s many courses to the more standard functions of the Supreme. Her finding was that there was little to no difference between breads made with a new course vs. those made with an older course.  The only outlier was the gluten-free setting. That makes sense, as gluten-free bread really isn’t a bread; it is more of a cake that uses yeast as a leavening agent.  

Manufacturing decision choices

The majority of the original breadmaker manufacturers have either ceased production or opted for cost-cutting measures.  Breadman was an innovator in bread makers. The brand is now under its third ownership. I recently tested the Breadman TR520 machine.  It makes a decent loaf of bread despite being mostly fantastic plastic.  However, it doesn’t compare in innovation or construction quality to the excellent Breadman Ultimate, which I purchased new sometime in the 1990s. 

This old Toastmaster still has what it takes to make a good loaf of bread.

There are many lower-cost Chinese brands on the market that make good bread (I have tested a bunch).  How have they been able to do this?  Cheaper components, more plastic, and the use of ODM manufacturers.  An example of a very inexpensive ODM machine is the BM1333 bread maker, which is sold worldwide under various brand names.  In the US alone, I found it rebranded as Kitchen In The Box, Rosewill, and Wolfgang Puck machines. The BM1333 makes a decent loaf of bread, and it is full-featured.  However, with regular use, it will likely last only a couple of years before being retired to a landfill (my opinion). For many, that is good enough.

The BM1333 bread maker is sold worldwide under different names. In the US, I found it sold under the Kitchen In The Box, Wolfgang Puck, and Rosewill brands. The inner workings are very basic, but it still can make a decent loaf as the base bread making technology hasn’t really changed.

A different approach

A few manufacturers have decided that quality is the way to go.  Notably, they are Panasonic, Breville (branded Sage in Europe), and Zojirushi.  From everything I can research, these machines are still being built to the high standards of the bread machines of yore. You are going to pay much more for a machine with high-quality components that was designed by that company rather than an ODM manufacturer. What do you get in return?

Is the bread better? Taste is subjective, but there is some evidence that the loaf structure is better.

Will the machine last longer?  Most certainly.

Will it have more innovative features?  Possibly, depending on the manufacturer.

What you are paying for is a machine that will probably last longer with regular use, which may offer some advantages to the loaf itself.  Yes, premium bread makers are worth the extra money, but not everyone has the extra money. Cheap bread makers offer reasonable options for cost-conscious individuals.

Breville, along with Panasonic and Zojirushi, have continued to make very high-quality machines. Naturally, you will have to pay the price to own one.

What is Zojirushi’s philosophy?

I am not a mind reader, so I can only speculate.  Zojirushi has avoided some potentially useful features, like a fruit-and-nut dispenser, while embracing others, such as the ability to write custom bread programs.  They have an overall superior build quality.  I believe they are targeting the elite customer.  That person who has a little cash to burn, who will only settle for the best. A second client would be the serious bread maker who bakes regularly and plans to keep baking for a long time. In other words, a  “Buy once, cry once” type buyer. 

Everything about Zojirushi bread makers echoes this philosophy, from the size and weight of their machines to the quality of their bread pans to the thoughtfulness of their recipe guide.  Unfortunately, Zojirushi buyers represent only a small segment of the market. A segment that will likely keep their machine for a long time. Shunning planned obsolescence puts Zojirushi at a disadvantage.

What can Zojirushi do?

Pivot on its strengths.  Use its marketing muscle. Emphasize its premium status.  Entice existing customers to upgrade.

Premium brands can command a premium price based on the perception that they are premium. At times, charging a premium price elevates a product in a customer’s perception.  A prestigious college will charge an exorbitant tuition, a T-shirt will be tagged at an astronomical price because of a graphic or logo, or a trendy restaurant will command big bucks even though it is serving the same Sysco food as the less expensive eatery down the block.

Companies can intentionally cripple their cheaper offerings to encourage upselling.  I bought my first DSLR, a Canon Digital Rebel (300D), in 2003.  That camera was the first sub-$1000 DSLR to hit the market.  In many ways, it was a clone of the much more expensive Canon 10D.  It could potentially do many of the same things as the 10D, but they were intentionally hobbled on the 300D.  If you wanted those features, you had to pony up to the much more expensive camera.

I’m not saying that Zojirushi does the above tactics.  I’m just noting them as they are common practices that manufacturers do to sell their products.  

If you have invested in a Zojirushi bread maker and use it, you are likely happy with it.  It will probably last a long time, so the need to replace it will be low, unless there is a compelling reason. Perhaps a design change that makes it look more modern, like a stainless steel case?  Maybe adding a few more features, like additional custom programs?  So many cheaper brands feature a dozen or more programs for special options like soft bread and sandwich bread.  It looks like the good people at Zojirushi took notice, but with a twist.  They still don’t have a sweet bread course, but their top-of-the-line model offers exotic options like Multigrain Bread and Vegan Bread.  Just between the two of us, how different is the program of the Multigrain Bread course from the Whole Wheat course?  And to be honest, I often make excellent bread using water and olive oil, using the Basic Bread course. That sounds like vegan bread to me.

The Zojirushi Virtuoso Plus updated the Virtuoso with a cleaner user interface. It also offered a number of new courses (programs). However, how varied are they under the hood? Your opinion may be different.

I want to emphasize that Zojirushi has valid reasons for charging more for its products than lower-cost brands.

-They do their own R and D instead of relying on an ODM manufacturer.  That is expensive.

-As a well-known brand, they do marketing.  That is expensive.

-Their components and construction seem to be of much better quality than those on less expensive machines. That is expensive.

-They maintain their own manufacturing facilities, where many other small appliance companies use third-party manufacturers. That is expensive.

-It appears that they have their own recipe testing facilities and don’t just copy and paste recipes from other sources. That is expensive.

-They invest in the entire experience.  Even their operating manuals are beautiful. That is expensive.

-They have repair facilities, where when other machines “die,” they are simply discarded. That is expensive.

-They stock replacement parts for their machines. That is expensive.

Are the Supreme and Virtuoso significantly different from each other? 

Companies use similar components across different models because it is the most cost-effective approach.  Why buy and source two different motors that do the same thing when economies of scale would tell you that it is more cost-effective to use the same component in multiple models? 

However, if a product has been on the market for quite some time, a company may make design tweaks.  Perhaps a motor shows excessive bearing wear, so a different model gets subbed in.  Maybe a heating rod can be found that is equivalent, but at a lower price.  How about making a small change in the diameter of the paddle’s mounting post for slightly better torque or durability? Usually, these changes have little significant impact on the end result unless they are implemented to correct a design problem. Additionally, some manufacturers substitute a less durable component for cost reasons or to create a planned obsolescence scenario. There is the famous story of Henry Ford sending his engineers to junkyards to see which parts of his cars were still in good shape.  It turned out that the radiators were, so he purposely designed them to fail sooner. However, cheapening products would be contrary to Zojirushi’s philosophy of designing high-quality products.

Available specifications suggest a strong similarity between the Supreme and Virtuoso machines. Their motors are the same wattage; their heating capabilities are very similar (600 vs 640 watts); their pan mounting mechanisms are identical; and so forth. 

So are you saying that they are the same machine?

No, just looking at the two will show you that they are similar in design, but hardly identical. The Virtuosos is larger and bulkier. The lid is completely different, and the bottom heating element is configured differently.  The control interface differs, as do several design and operating tweaks.  That said, they are both very high-quality pieces of kit with many similarities. 

Here is a Zojirushi Supreme flanked by a Virtuoso Plus and a Virtuoso. It is clearly smaller but carries many of the design cues from its more premium relatives.

Mike, can you finally talk about that lid heater?

In my September 17, 2025, blog post, I stated that the lid heater offered a marginal improvement in overall browning compared to bread made in a Supreme bread maker.  I didn’t find the lid heater compelling enough to upgrade on its own, in my opinion.  

Every bread maker has a way to brown the top of their loaves. All bread makers use an inner metal lid to capture heat and radiate it back to the top of the loaf. Different bread makers achieve top browning through one or more additional methods:

  1. A single heating element is located at the bottom of a bread maker. Heat from that element rises and is drawn upward by a vent in the lid.  

This is an example from the Breadman Ultimate. Clearly, this very simple system can brown the tops of a loaf. This is a very common method for top-browning.

  • Slots are opened in the top separator between the oven pan and the outer wall of the bread maker.  Corresponding slots are made in the lid of the bread maker.  Air heated in this space rises passively and is channeled into the lid. This is the method the Supreme utilizes. It is combined with option #1.

This Panasonic uses slits between its oven and outer walls to direct heat to the lid. This is likely the most common way bread makers brown the top of loaves, and it does a good job. The Zojirushi Supreme also uses this method.

Here you can see the Zojirushi Supreme in action. It has made a beautiful loaf.

  • Two separate heating rods are incorporated at different levels of the bread pan to improve temperature uniformity in the bread oven. Additionally, option #1 and option #2 are also incorporated.

This Rosewill unit incorporates twin heating elements. In addition, it also uses methods #1 and #2.

Another beautiful loaf. I don’t see a particular advantage to the baking process/top browning compared to the other methods listed above. However, Rosewill notes that it bakes a bit faster using this two-heating-element design.

  • A small accessory fan is incorporated to circulate and mix the air in a style similar to a convection oven. Additionally, option #1 (and sometimes #2) is used in this configuration.

This Cuisinart unit uses a small fan to turn its oven into a convection oven. It also uses method #1. The idea of using a fan isn’t new, Oster had a machine in the 1990s that had a convection fan.

  • A secondary heater can be placed in the lid of the bread maker to help brown the top of the loaf. This is what the Virtuoso does. Option #1 is also utilized, and is likely the main source of top browning.

The Zojirushi Virtuosos (Plus) uses a 40 watt heater in its lid plus the method used in #1.

The Plus does a nice job browning the top of a loaf, but is it objectively better than the other methods?

Mike, do you think that Zojirushi deliberately made the Supreme’s top browning capabilities worse to sell more Virtuoso machines?

No, that would be contrary to their branding.  Anyway, if you can buy a decent Chinese bread maker for less than $100 that browns the tops of breads perfectly well, it would not be in Zojirushi’s best interest to make a $350 bread maker that performs poorly.  However, I’m getting ahead of myself.  I need to construct an experiment to demonstrate whether my hypothesis is correct or incorrect.

The hypothesis

The Zojirushi Supreme does an acceptable job in browning the tops of bread.

We are interested in comparing options 2 and 5.  Also, why isn’t option 5 used by other manufacturers?  The most obvious answer is that options 1-4 provide sufficient browning, often at a lower cost. However, other issues are at play.  Let’s explore some of them:

The heater in a Supreme has a power rating of 600 watts.  The bottom heater in a Virtusos is 600 watts, while the top heater is only 40 watts.  That is roughly a 6% increase in heating power.  In other words, the top heater provides a heat increase roughly equivalent to a 40-watt refrigerator/appliance light bulb.  An Easy-Bake oven requires a 100-watt light bulb to bake a tiny, thin cake in a minuscule oven. The average mid-sized slow cooker uses between 150 and 200 watts.  Forty watts does not provide much heat, only about 136 BTUs in an hour, compared to the 600-watt heater, which produces 2027 BTUs in an hour (almost 15 times more heat).  The majority of any browning action will be accomplished by the main heating element, not by the extremely puny 40-watt lid heater. It’s possible the designers realized the additional size/build of the Virtuoso needed that extra small boost.

You can see from this specification sheet that the Virtuoso model’s top heater is a very small 40 watts, and that most of the baking is done by the main 600-watt heater.

The power requirements for the Supreme are similar to the Virtuoso, with a 100 watt motor and a 600 watt main heater.

You may ask why Zojirushi didn’t use a bigger lid heater?  I can only speculate, as a larger heater would certainly have a greater impact on top browning. However, doing so presents engineering problems:

  1. A powerful top heater may make it more difficult for end users to use recipes that have not been specifically calibrated for it.
  2. A powerful top heater could pose a fire hazard if the dough came into contact with the lid.
  3. A powerful top heater could melt the plastic lid.  If the lid were changed to metal, it would then become a burn hazard (users touch the lid a lot). If extra insulation were added to the lid, it would increase the lid’s cost and make the unit even bulkier. The Zo’s are already huge; few people desire an even bulkier bread maker.  Additionally, adding insulation would likely require a redesign of the entire unit, resulting in greater expense with little actual performance gain. Remember, I have already shown that simpler designs produce nicely brown breads. 

What can be expected from a light-bulb-level heater that adds 6% more heat?  Well, hmm.. Perhaps a slight increase in even browning.

The experiment and choice of test equipment

The original Virtuoso and the Supreme list detailed timing information for their courses.  For white bread, they are very similar, with slightly longer fermenting times being used by the Supreme.  There is also a slight variance in the amount of yeast used.  This suggests that the Virtuoso uses a slightly different fermenting temperature, but it is pretty close to those used by the Supreme. 

Why not use the newest Virtuoso Plus, which I also have?  The Virtuoso Plus manual removes precise course time information.  Why would they remove such information?  It’s possible that several of the new courses are very similar to each other. Was the addition of some of these courses based on adding useful features, or was it a marketing decision?  I don’t know.

The Original Virtuoso includes timing details about each cycle. Very useful information if you want to write a custom course (program).

The Virtuoso Plus eliminates this information.

I always weigh my bulk ingredients, but measure light ingredients like salt and yeast.  I believe the degree of error of kitchen scales is significant when weighing items under 10 grams. However, I do possess another scale that registers with a 10-milligram resolution (0.01 grams).  For this experiment, I’ll weigh any ingredient under 15 grams using that scale rather than measuring spoons. Additionally, I have checked the accuracy of both scales using standardized weights. They are home-use scales, not lab equipment. However, they are both accurate enough for this test.

I used a precision scale for any ingredient that weighed under 15 grams. This scale has a resolution of 0.01 grams (10 miligrams).

I’ll use Zo’s white bread loaf as listed in their manuals.  The only difference in the recipe in the two manuals is a tiny change in the amount of active yeast. This is likely due to the slightly different fermenting temperatures of the Virtuoso.  

I don’t have access to an instrument-grade colorimeter, so I made my own manual one. It will act as the browning standard for this experiment.  Due to design limitations, its resolution is set in 10% increments.

I didn’t have access to a colorimeter, so I made this manual one so I had a physical standard to compare the bread tops from the Supreme and Virtuoso machines.

Lastly, the breads will be made simultaneously to negate any environmental differences.

Let’s begin!

Let the experiment begin!

Both machines were set to the basic course, medium crust, with preheat on.

The standard ingredient loading protocol was followed, and each bread pan was loaded identically. Ingredients were the same, except for a slight variation in the yeast per each manual’s instructions. The Virtuoso may have a slightly higher fermenting temperature.

Here we have the loaf from the Zojirushi Virtuoso. I would say that the level of browness is around 45%. Note the camel hump pattern which is common with two paddle machines.

Here is the loaf from the Zojirushi Supreme. The top of the loaf is uneven, which (in my experience) can happen with any bread maker, including the Virtuoso. The general darkness is also around 45%. However, there are some areas that are closer to 50%. I think this is due to the unevenness of the loaf’s top. However, it may be due to the browning method, so a purchaser should take that into consideration, though it does not affect the quality of the bread produced. With that said, I have baked Supreme loaves with evenly browned tops and Virtuoso loaves with unevenly browned tops.

Discussion and Conclusion

This experiment shows that the Supreme is capable of browning the tops of bread baked in it. I believe the uneven browning is due to the loaf’s unevenness, as an earlier photo of a loaf baked (see above) shows perfectly even browning.

I have also shown that there are multiple ways to achieve top browning, and they all seem to work well. Why one designer choses one over the other is unclear. Perhaps the shape of the bread pan requires it, or the size of the machine, or some other unknown problem that the designer was trying to solve.

It is also important to recognize the commenters’ observations and to assume they are valid. She clearly had a very different experience, and that experience went well beyond novice error (20 years of use). Some possibilities include:

-She had a very early machine that was programmed differently.

-She had a defective machine.

-She has a different standard than mine. I’m a guy who eats bread. If it looks like bread and it is baked through, I’m happy. I have been baking bread for almost 45 years, using everything from a food processor to a KA to a Bosch Universal. I have been using bread makers for over 37 years. Despite all that, I would not consider myself an expert baker. Generally, I make bread, and people eat it. That is as far as it goes.

I did this experiment for my own interest. But I also did it for other Zojirushi Supreme users. Many have the X20 and C20 versions of these machines. I think this experiment shows that the Zojirushi Supreme can make an excellent loaf of bread. That makes sense. Why would anyone spend $350 for a Supreme that didn’t work well when you can buy a brand new Chinese bread maker that works great for around $50?

I’m not saying that the Supreme and the Virtuoso (Plus) models are the same. The Virtuoso models have further refinements, and those refinements may be what some users want. I’m just saying that they are both great machines. If you are a Supreme owner, be proud. You own a superior appliance.

I welcome others to run this experiment if they have both machines. If there was a pattern of difference, we could explore this topic more and perhaps come up with a reason for that difference.

It is important to explore any contrary opinion using critical thinking. So many people formulate opinions on just about everything based on limited information or others’ opinions. This is off topic, but I think that it is important enough to emphasize that if something doesn’t hit you right, it is easy to investigate further. The other day, I was assaulted by advice-giving “doctor” videos on YouTube. As a doctor, I could easily tell that what they were saying was inaccurate and misleading. It turns out these very real-looking doctors were created by AI. They were totally fake. Please don’t be influenced by one-sided arguments or groups/individuals who are manipulating you for their own ends. You deserve more than that. OK, I’ll get off my soapbox now.

Peace

Mike

Good relationships

My Friend, Tom

I’m a planner who projects multiple scenarios into the future and then plots the best course of action.  That sometimes works out well for me.  However, some of the best decisions that I have made were based on a feeling, and those feelings were often contrary to my best laid plans.  Strange, don’t you think?

I’m a person who loves being in my head.  It gives me pleasure to dive deeply into obscure topics. I can sit and think or write for hours and completely lose myself.  I’m not anti-social. I have to have my alone time, but I also need to have people in my life. I am beyond fortunate to have an immediate family who loves me, extended family who are awesome, and true friends who I know will stand by my side no matter what.  However, I’m not a person who values volume over quality.  I have never needed to be the most popular kid on the block.  In fact, that would be too much for me as it would take away my thinking time, which I value greatly. 

I met Tom 13 years ago when he replaced a roof that another contractor botched.  It was a short time together, perhaps a week, but I instantly liked him.  Two years later we needed our bathrooms remodeled and I called Tom and two other contractors.  Tom was the first one to estimate the job and against the logic of getting at least three quotes, I hired him on the spot.  

During those days I was able to do tele-medicine two to three days a week from my home, so I was constantly running into Tom and we would talk.  Tom is exceedingly bright and very creative, so it was always a pleasure. I think the whole project lasted around 6 weeks and I found myself in a quandary.  I was really going to miss our chats, but what to do?  Dear readers, I never pursue friendships, not because I think I’m so great, rather because I’m a bit of an odd duck.  I am intense, committed, and very loyal. I think that I can be (unintentionally) a bit intimidating. That can be a bit much for someone who just wants a friend to drink beer with. My friends accept me and embrace those quirks, but not everyone can do that.  That is why I always let a person make the first (or third) move before I’m certain that they want to connect.  That was not the case with Tom.

As the job completed I sat Tom down and formally asked him if he would consider being my friend.  It was super awkward, and I was super awkward. Tom looked at me and said, “Yes.” I had a sense of relief followed by a lot of self-doubt.  The next day when I was working I would have flashes of Tom laughing with his construction buddies about that crazy guy who asked him to be his friend.  Of course, that did not happen, but I had just done something that put me into a very vulnerable position, and if you know me you know that I never do that intentionally. 

Tom and I are completely alike and completely different at the same time.  We both like to get into the weeds when thinking about ideas.  We both like to figure out creative solutions to problems.  We both tend to marvel at things that most others would ignore.  Yet, we are different.  Tom is very spontaneous, where I’m plodding.  Tom tends to be pretty free with money, where I’m the guy who saves for the future.  When Tom bought a pickup truck it was well over 6 figures.  When I needed to replace a car I bought a sedan that was a demo with 4K miles already on it so I could save around 20% off the sticker price.  

Often, our differences have benefited each other.  Tom is an expert in all things mechanical.  I’m an expert (sort of) in many technical things. As a doctor, I have extensive medical knowledge, and as a psychiatrist, I understand psychological topics, such as marketing and how to deal with difficult individuals. We are constantly helping each other, and that is a very new feeling for me. I have always been the person people came to for help.  You have no idea how great it is for me to ask someone else for help, especially someone who has expertise in areas where I don’t. 

Recently, our sunroom was leaking when it rained heavily. I knew that I needed to get up on a ladder to assess the problem.  However, I am very uncomfortable being on a ladder, and that feeling has only worsened as I have gotten older and less steady.  I asked Tom if he would give it a look and an opinion so I would have at least some knowledge before dealing with a roofer. Tom did this and said that the problem wasn’t the roof, it was the junction between the house and the sunroom.  That was great news, and I thanked him.

This morning, Tom showed up with tools and caulk.  Thirty minutes later, the job was done.  Who knows what a roofer would have recommended or charged?  How great it is to know someone who “knows.” I tried to thank him and offered to take him out to lunch.  Tom just shrugged and said he had other things he needed to do. 

As I sit and write this, I am so grateful for those around me who accept and love me for who I am.  We live in a society where success is measured by the square footage of your house, the branding on your car, the numbers on your paycheck, and the title of your job.  How silly that is.  For me, success is mattering to others and having them matter to me.  Why is it that we have become a country where hate of others is celebrated, and acceptance of others is considered a weakness? It makes no sense to me.  I’m glad I took a risk and embarrassed myself by asking Tom to be my friend.  It was one of the best decisions that I have made. I think both of our lives are better because of our connection. Life is short; sprinkle others with kindness, not hate. Differences can be a strength, not a weakness.  On the surface, Tom and I are very different.  Underneath, we are very much the same; all we had to do was take the time to look.

Peace

Mike

Tom, patching the junction between my sunroom and house.

Tom and his son on a camping trip that we took together.

Julie enjoying one of Tom’s famous tacos.

On the job.

I’ll often grab a professional camera (I’m a photographer too) and shoot some of Tom’s finished jobs so he can use them in marketing. I took this artsy shot during one of those shoots.

bread makers, bread making, frugal cooking, frugal living, Uncategorized

Buying A Breadmaker, Part II-Hopefully, the final chapter!

What bread maker should you buy?

Lately, I have been writing a lot about bread makers in this blog.  I’m sure I’ll be veering off into other topics, but this is where my interests are at the moment.

These are the questions I have been asking myself: 

Is it better to buy a used bread maker or a new one? 

Are premium bread makers worth the upcharge? 

Do premium bread makers make a better loaf?

How have I explored these questions?  I have used many, many different bread makers, some new, many used. I have made hundreds of loaves of bread of all kinds over almost 40 years (actually 37 years) of using bread makers.

I have read countless threads on Facebook, Reddit, and other sites. I have watched many YouTube videos from first-time users, experienced users, professional chefs, and even shopping channels. I have also watched as many bread maker teardown videos as I could find, including some in foreign languages. 

I was trained as a research scientist before I decided to switch teams and go to medical school.  I’m also a chronic comparer.  I have always loved comparing things to see how different designers and engineers approach the same problem, often with different objectives. Sometimes the objective is to produce the best product possible; sometimes, it is to produce a good product the cheapest way possible; and sometimes, it is to design a product that will last just long enough to satisfy the customer while promoting the purchase of a replacement product. This last category has been classified as the ensh*tification of a product. Ensh*tification seems to be a recent trend in everything from cars to washing machines.

This is a teardown of an Oster bread maker from the early 1990s. Oster was a popular mid-priced appliance brand. You can see the quality of this appliance in the solid, well-designed chassis, the large, well-protected motor, and the thick oven chamber. The average bread maker in 1990 sold between $100-$300, with premium models selling for as much as $400. Four hundred dollars in 1990 is equivalent to $992 in 2026.

Here is a teardown of the very popular Oster 5838, introduced in the early 2000s. It still has a decent motor, but it is no longer protected. There is custom housing for the electronics, so that is good. The chassis is well-engineered, but it is clearly smaller, thinner, and cheaper than the 1990 Oster example. The case is now plastic, instead of metal. Still a great machine, but its design has been scaled down.

Here is a teardown of a BM1333, an ODM machine sold under many different brands. I have used this machine, and it makes decent bread. However, the chassis has been reduced to the bare minimum, the electronics are not protected, and the motor looks small and cheap. With that said, you can often find these bread makers in the $50-$70 range in 2026. That would be between $20-$30 in 1990s money!

Can I offer you absolute answers for the above questions?  Sadly no.  Despite using many bread machines, I don’t have the resources to examine all of them, let alone multiple copies of each model.  

Any information is impacted by a phenomenon called “confirmation bias.”  Humans tend to accept information that supports their beliefs and reject information that contradicts them. Before I retired, I couldn’t tell you how many people wanted me to prescribe an inappropriate treatment because some enthusiastic influencer heralded it as “the miracle cure that doctors don’t want you to know about.” In most cases, I was able to explain to the patient why a particular treatment wasn’t in their best interest, but a few were so convinced that they assumed that I was part of the conspiracy. Alas!  I mention this because no matter what I present, some will reject it because it contradicts what they want to believe. So be it.

That said, you should use this information as only part of your decision-making process, as it does have flaws. There is only so much information I can glean indirectly.  I can tabulate on YouTube which bread machines are getting their drive belts replaced or their leaking bread pans fixed, but these are only indirect indicators, since the majority of bread makers are simply discarded when they stop working, and I am only seeing those being fixed. Once a bread maker is in the trash, its history goes with it.

DIY teardown videos do allow me to indirectly assess the quality of the components used by their visual appearance.  How big is the motor? Are the electronics protected? How good is the overall construction?  How thick is the drive belt? …and so forth. 

I have also looked at repair parts sites to see what replacement parts they offer.  They wouldn’t be selling drive belts, bread pans, and dough paddles unless people were buying them.  

To summarize, the ways I evaluate these products affect the confidence in my conclusions.  However, they are still useful, if not absolute. Consider this information as a potential data point for your own purchase journey.

Lastly, I’m not accounting for the psychological reasons of choosing one machine over another.  I’m a practical guy who believes that form should follow function.  To use a car example, I would much rather have a good ol’ reliable car than an ultra-expensive head-turner that costs 4 times as much but doesn’t improve my trip to the grocery store.  However, there are those who insist on driving their kids to school in a G-Wagon or a loaded Escalade. It is all good,  I’ll do me, and you do you.

Observation 1

Most unboxing and first-time breadmaker users will rave about their first loaves.  However, I would consider many of their results sub-par, with a high percentage of their breads being either overproofed or underproofed. 

What these videos have in common:

-The users are inexperienced.

-The users don’t check on their dough ball.

-The users sometimes don’t measure properly

-The users almost never weigh their ingredients.

Observation 2

Experienced bread makers seem to produce pretty good-looking loaves no matter which bread machine they use.  This seems to apply to many types of bread.  There are many of these experienced bakers on YouTube.  However, two stand out for making a wide range of breads with consistently excellent results.  They are Dorinda from the channel Butterfly Meadows Homestead and Robyn from the channel Robyn On The Farm.  Dorinda uses an inexpensive KBS 17-Program machine, but has also used other machines. Robyn mostly uses a Zojirushi Supreme machine, but sometimes uses other machines as well. 

What they have in common:

-They know what a dough ball is supposed to look like and check the dough ball.

-They are very familiar with how their ingredients work, and they seem to stick to those ingredient brands that they are familiar with. 

-Their many years of experience have seemed to give them an intuitive skill in the art of making bread.

Observation 3

The construction of newer economyal machines seems cheaper than that of older ones.  More plastic and thinner plastic are being used. Many newer machines are significantly lighter than older machines. 

Implication

-Plastic is cheaper than metal. That doesn’t directly affect the machine’s quality.  However, it may imply that other components may be of lesser quality. 

-A mid-range bread maker from the mid-1990s would cost (in 2026 dollars) $300-$400.  You can buy a brand-new bread maker (with some hunting) for around $40-$70 in 2026.  How is that possible? Likely due to standardized designs, cheaper components, and less R and D (one model with many secondary brands).

This Tesco BM10 machine teardown illustrates how newer, less expensive bread maker designs have reduced costs by using lower-cost components and design shortcuts. Look at how thin the wires are.

Observation 4

There are a number of videos where individuals replace a shredded drive belt on newer, less expensive machines.  Often, these machines have been used consistently multiple times a week for several years. Some older machines have easy access to the drive belt.  It seems that most newer machines (including expensive ones) require extensive disassembly to accomplish a simple belt replacement. I have not seen any belt-replacement videos for expensive machines (like a Zojirushi); however, belts for such machines are sold, suggesting that someone must be replacing them. 

Here is a drive belt from an economy machine. Check out the arrow, this belt is pretty thin.

The forces on the drive belt are tremendous when kneading dough. This takes its toll on a thin drive belt.

Here is the drive belt on a Zojirushi (premium) bread maker. It is much more robust. Could it also fail? Of course, but it is likely to last much longer than the belt shown above.

Implication

-Some less expensive machines do seem to use cheaper drive belts, which can be a point of failure.  

-When the information is provided, it seems like these machines were well used and did provide years of service before their belts failed.

-I could find no DIY videos of belt replacements in premium machines, but replacement belts are being sold, suggesting that some are failing to some degree. 

-It is likely that someone who invests in a premium machine is serious about their bread making, and that group as a whole is more likely to regularly use a bread maker than someone who casually picks up an inexpensive machine. This would be a factor to consider when comparing the reliability of an inexpensive vs. a premium machine.

Observation 5a

All the articles and videos on what is the best bread maker are flawed in many ways (mine too).  Some are outright commercials with influencers gushing about a particular bread maker that they were given for free by the manufacturer.  Some of the top five videos appear to be AI-generated and just repeat the selling points from a manufacturer’s product page. Better reviews are also limited by the number of machines that they compare. Many will throw in a Zojirushi Virtuoso, which often gains the top prize, but they don’t compare it with the lower cost Supreme (which, in many ways, is the same machine with a few less bells and whistles-and yes, I have both). When the American Test Kitchen compared the two, they preferred the Supreme because of its simpler controls, so you have that.

Observation 5b

When some reviewers test machines, they use the same recipe across all machines for consistency.  This makes sense, but it also has problems. If you look at recipes from various bread machine manuals, you may be surprised to see that different machines are designed to use different amounts of yeast. A large white bread recipe from a Welbilt AMB6000 bread maker requires one tablespoon of yeast using the basic setting, while an even larger white loaf from a Panasonic SD-R2550 uses only ¾ of a teaspoon of yeast. It would be very difficult to adequately compare these two machines using the same generic recipe. 

-If a machine isn’t compatible with a particular recipe, it will produce a loaf that is inferior to a machine that is compatible with that same recipe. That could bias a reviewer’s opinion.

Observation 5c

When some reviewers test machines, they use the specific basic white bread recipe from the manual for those particular machines. Each machine is judged on a different recipe, but a recipe that the manufacturer felt was best for that machine. This makes sense, but it also has problems.  Case in point:  I sometimes make bread at my sister’s house using her older Breadman Plus breadmaker (a good machine).  In one instance, I made a very nice loaf, but my sister thought that it was rather “meh” in flavor.  On another day, I used a different recipe in the same machine, and she thought that that loaf was fantastic.  Both looked the same. What was the difference?  The second loaf had twice as much sugar!  

-Different recipes will have different flavor profiles, which can bias a judge’s opinion. 

Observation 6

I have observed that older used machines are more likely to over-proof bread, and some will also over-brown a loaf.

Here is an Oster 5838 (mid-range) breadmaker from the early 2000s. It can still make a great loaf of bread, but I had to do a little tweaking to convince it to do so. I’ll sometimes take a photo of my adjustments to a recipe so my retired brain doesn’t have to remember my alchemy.

-Some of the machines that I use are close to 30 years old.  It is shocking that a 30-year-old home appliance would even work.  When a machine is both overproofing and over-browning, the thermostat may be off. This can often be corrected by using a little less yeast and the light crust setting on the machine. 

-What if a machine is overproofing, but not over-browning? If you have been baking for a long time, you likely have noticed that the difference between active and instant yeast has narrowed over the last 30 years. If a machine were calibrated for the active yeast of the 1990s, it could possibly overproof using 2026 yeast.  The solution is to cut back on the yeast, typically starting at a ¼ teaspoon reduction.  

Observation 7

There does seem to be a reduction in the quality of bread machine components over time.  Tear-down videos of older breadmakers show very robust components, especially the motors.  Tear-downs that I have seen of newer Panasonic and Zojirushi machines also have robust components.  Teardowns of current economy machines vary; some have robust motors, while others have smaller, cheaper-looking motors.  

-The motor is a visual item that I can assess on a video.  It is likely that if a manufacturer is using a cheaper motor, they are economizing in other ways, for instance, by using lower-quality components on the unit’s computer board.  Cheaper components will fail more quickly than higher-tolerance ones.  

This is a teardown of a Panasonic SD 256 introduced somewhere around 2010. Man, look at this quality. Strong motor, fat drive belt, beautiful chassis, highly protected electronics, and so on. This is why you are paying hundreds for this machine, and it why you pay hundreds for other premium machines. Cheap bread makers can make excellent loaves of bread, I have used dozens of them. But a premium machine is built to last. That is why I can still use a quality machine from the early 1990s in 2026. It is unlikely that I will be able to use a cheap 2026 machine in 2056!

I don’t want to leave the Zojirushi fans out. Here is the drive mechanism for a Zojirushi unit. It looks solid enough to be used in a Mac truck. This is also a premium product.

Observation 8

Bread pans seem thinner in economy machines than in older or premium machines.

-This doesn’t seem to impact the final loaf.  However, I’m concerned that the non-stick coating may also be thinner, which could affect a bread pan’s longevity. 

Observation 9

With heavy use, bread pans can fail, often leaking, and bread paddles can strip.

-This occurs with both economy brands and premium brands.  This is normal wear and tear, but it should be considered if a used machine appears to have been well-used.

Observation 10

With economy brands, drive belts fail more than with premium brands based on the number of repair videos on YouTube.  In premium brands, drive mechanisms can fail, as shown in YouTube videos. 

-It would appear that premium brands use higher-quality belts, but mixing systems in these machines can be subject to malfunctions. 

Observation 11

There has been a race to differentiate bread makers based on the number of functions.  Newer bread makers are becoming more versatile by offering options like yogurt-making and stir-frying.  

-Although some may find some of these additional features useful, they are not part of the core bread-making functions.

Observation 12

Some machines seem to be more flexible and adaptable to outside recipes.  Other machines are picky with recipes.

-Most premium machines that I have tested tend to be a bit more flexible when using different recipes.  However, there are a number of economy machines that are also flexible.  The KBS 17 function machine comes to mind. A premium machine manufacturer invests in R&D to tweak their machines for specific regions.  

The yeast potency from one region of the world may differ from that used elsewhere.  A bread machine calibrated for an Asian market may not work as well as one specifically programmed for a US market in that market. However, with a little experimenting, you can get most bread makers to behave.

Observation 13

Bread pans can be deceptive.  Many economy 2-pound horizontal bread makers produce a 1.5-pound, normally shaped loaf or a 2-pound, oddly tall loaf.  Premium horizontal pan machines (both 1- and 2-paddle models) tend to have bread pans that are slightly larger, producing a more normal (but still not classic) two-pound loaf.

Here is a 2-pound loaf from a mid-priced Cusinart bread maker. This is a perfectly fine loaf, but it is oddly tall. However, if you make a 1.5 pound loaf in this machine you will get a more traditional looking bread.

Here is the teardown of the above Cusinart machine. The design and quality are not bad, certainly better than the BM1333 shown at the top of this post. However, it is not nearly as good as a premium machine, which is reflected in its lower price.

-I find that it is more realistic to make a 1.5-pound loaf in many economy machines if I want a normal-looking loaf.  I have better success making 2-pound, aesthetically pleasing loaves in premium machines, as the larger pans create a more traditionally shaped loaf.  Note, there are a number of two-paddle economy machines on the market that will give you a more normal-shaped 2-pound bread, too.  

Observation 14

A trend in breadmakers is to have more and more bread programs.

-This seems to be a way to differentiate models, but it may have limited utility. There may be a difference between a basic cycle and a whole wheat cycle, but how much real difference is there between a whole wheat cycle vs. a whole grain cycle?  

Observation 15

Older machines may lack features common in newer ones. I have used older machines that don’t have a nut/fruit “ding” reminder or even an end-of-cycle alert.  Some older machines may not have a power-failure feature, which restarts the machine from where it left off during a brief power outage. 

-All of these issues have workarounds, but they are less convenient. 

Observation 16

There are a few videos and posts in which professional bakers tested a very limited number of machines.  They typically cite that the premium machines make a technically better loaf of bread.  However, that difference is marginal. 

-They are often basing their opinion on the structure of the loaf, but still say that the economyal machines produce a pleasant,  acceptable loaf.

Observation 17

Reseller platforms like eBay and even Facebook Marketplace appear to inflate the price of used bread makers.  When shipping is added, some can be as expensive as a new, fully featured machine. 

-It is imperative to be a savvy shopper when buying a used machine.  Many bread makers have a long lifespan, but they were never built to last through the ages. A very old machine with an inflated price tag and a high shipping fee is no bargain.

The Bottom Line

Consider the above observations and your own research to formulate the best decision for you.

  1. It is surprising how well old thrift store machines can work. You can often find a bread maker for less than $10 with a little hunting.  I wrote about what to look for in my last post.  Read that article for more information. Taking a reasonable risk on a machine that costs $20 or less is… well, reasonable.
  2. Facebook Marketplace or eBay are often the places to find used premium machines, as they seem to have evaporated from thrift stores. However, expect to pay considerably more than $20.  It is reasonable to pay about 50% of the retail price for a used premium machine in very good to excellent condition.
  3. Panasonic makes excellent machines, but resellers don’t view them the same way they do a Zojirushi unit.  You may be able to find a good older Panasonic at a thrift store at a great price.
  4. I have seen ancient Zojirushi models being sold on eBay for insanely high prices.  Zo’s are built very well, but they are still built to consumer standards.  Buying a very old model from many years ago is only worth it if you can score one for a good price.
  5. I have used both versions of the Zojirushi Virtuoso (Virtuoso and Plus) and the Supreme models (X20 and C20).  They are all great.  Unless you have exceptional needs, the Supreme model offers better value, with performance similar to the Virtuoso in many instances. 
  6. There are a number of economy machines that work very well and bake great bread.  Many of these machines are made by ODM (original design manufacturer) companies and sold under different brand names. For instance, the BM1333 bread maker is sold under the Kitchen In The Box, Rosewill, Tesco, K-Mart, Aumate, Anko, Lotus, Gamit, and likely other brand names worldwide. Identical but rebranded machines that can vary considerably in price.  Shop around for the best value.
  7. Since many economy brands use ODM machines built by different ODM companies, it is possible to find a brand with one model that is excellent, with another model only being so-so.  
  8. There are some objective criteria for what constitutes a good loaf of bread, but taste criteria are often personal preferences.  When experts compare high-end machines with economy machines, they may objectively prefer the high-end loaf. But that is often based on the bread’s physical structure. However, the same experts often say that the economy machine produces a good loaf, just not as excellent as the premium machine. Most of us would not notice the difference.

I believe this Welbilt ABM 6000 machine was marketed in the mid-1990s based on its display/control panel characteristics. This bread maker is built like a tank and produces absolutely beautiful bread in 2026.

Here is a slice of bread from the Welbilt; it is as technically good as a slice from one of today’s premium bread makers, and it was delicious. Excuse my socks being in the shot!

So, what should you buy?

  1. If you are on a budget or just toying with the idea of making your own bread, consider a thrift-store machine.  The investment is low.  I have used many of these bread makers, and if you follow my purchasing guidelines from my previous post, you are stacking the odds in your favor.  I have been able to get every machine that I have ever tested to make a decent loaf of bread, with one exception: a DOA (dead on arrival) machine that I returned to Amazon. However, I have had to tweak some recipes to achieve acceptable results with some models.
  2. If you already have an old machine, consider resurrecting it from the basement before buying a new one. It is a great place to start and may be all that you need.  Additionally, it is easy to replace a stripped kneading paddle or leaky bucket, and if you are moderately handy,  you can probably change out a drive belt if needed. 
  3. If you are a more experienced baker looking to check out bread-making machines, consider one of the many excellent economy machines.  Many make wonderful bread.
  4. If you know you are committed to bread-making and want a machine that will likely last, go with a premium brand such as Zojirushi, Breville, or Panasonic.  Different brands have different features, but they all seem to be built like tanks and shriek quality. 
  5. If you want to go with the Zojirushi brand and make typical breads, consider the excellent Supreme model. It is more similar to their top-of-the-line Virtuoso line than different.
  6. If you want to go with the Zojirushi brand but only the best will do, or if you have special wants like a built-in gluten-free program, consider the Virtuoso Plus. It is top-of-the-line, but you will be paying for that status.
  7. If you only use your machine to knead and ferment dough, and then bake your bread in the oven, most any working machine will do the job, from a $5 thrift-store find to a $500 premium brand.
  8. If you only use your machine for kneading and fermenting dough, you may want to consider a Chinese dough maker. Depending on their bowl size, they can make enough dough for 2-4 loaves at a time.  These machines are inexpensive and function similarly to bread makers but without the specific programs and baking features. 

Here is a decent loaf from a BM1333 bread maker. The machine isn’t built to last through the ages, but it is very inexpensive. It can introduce you to using a bread maker, and it will likely work for several years or more.

This Osipoto bread maker is inexpensive, but it does a very good job making bread. It also seems to be a bit more flexible when using recipes derived from sources outside of its instruction manual.

You don’t hear as much about Breville bread makers in the states, but Breville makes premium products. This single paddle machine has a bread pan that is a bit larger than those on economy machines so its bread has a more traditional look. This loaf was excellent and delicious!

Here is a wonderful loaf of bread made in a premium Zojirushi Supreme. Less expensive bread makers can also make an excellent loaf of bread. The increased cost of the Zojirushi is warranted due to the significantly better build quality.

Here we have the top-of-the-line Zojirushi Virtuoso Plus. As far as I can discern, the mechanics are the same as a Zojirushi Supreme with the addition of a top-heater, a different control interface, and a micro-switch. It is also possible that additional memory has been added to allow for more custom programs, or as Zojirushi calls them, “courses.” I have both the Virtuoso Plus and the earlier Virtuoso. If you want the niceties of the Plus, but at a bargain price, consider a used Virtuoso. Beyond the interface, the main difference between the two is the additional courses. In my opinion, some of the additional courses are a bit… hmm, gimmicky. However, your opinion may be different. As always, you do you.

Peace, and happy bread making!

Mike

Images are either my own or screenshots from YouTube creators.  All images are used for educational purposes only. 

bread makers, bread making, frugal cooking, frugal living

How To Fix Underproofing In Bread Machine Bread

I am a big fan of bread makers.  Why? I love machines, and I love food!  When bread makers came out in the 1980s, I was in line and purchased a Sanyo that made 1-pound loaves. It was very basic, but I thought it was amazing.  Soon, manufacturers were making machines that made 1.5-pound loaves, then 2-pound loaves.  Some machines offered programs for different types of bread, like whole wheat.  Still others went from vertical to horizontal pans, while still others adopted a two-paddle system, and so it went.  I was very curious about these innovations, and so I explored them.

The popularity of bread makers waned in the late 1990s, and that was actually a boon for me.  People were dumping their bread makers at thrift stores, and they could be had for pennies on the dollar.  With patience, I could pick up a perfectly good machine that originally cost several hundred dollars for less than $5.  Editor’s note:  see my post from March 26, 2026 for a very comprehensive guide to buying a used bread maker. 

I have used many, many bread makers.  I have given some away, returned some back to thrift stores, and sold some at garage sales. With that said, I still have way too many of them that I can’t part with.  If you are a practical person, you are likely shaking your head and thinking,  “You only need one bread maker!”  I’m not always practical, as I like to compare things to see how one engineer or designer rethought and reimplemented an idea.  That’s just me. However, since I have used so many bread makers, I have gained a broad knowledge of the machines and of baking bread in them. All bread makers are extremely similar, but their nuances can impact the end user’s experience. Your friend may give you a recommendation based on their particular machine; it may be a great suggestion or not pertinent to your gadget.  This post is based on a crazy guy who has used dozens of machines.  I have baked many wonderful loaves, but I have also had my share of less-than-wonderful ones, too. Let me share my experiences with you.

The biggest problem that I have had to conquer has been overproofing.  This is likely because the older machines (some 30 years old) I frequently use may have thermostats slightly out of calibration. Additionally, over the decades, yeast strains have likely changed, with active yeast and instant (bread machine) yeast becoming increasingly similar. A machine programmed for a yeast strain from the 1990s may overproof a bread dough using a 2026 yeast strain.  I wrote a detailed post on how to deal with overproofing on March 9, 2026.  Check that post out if you are dealing with overproofing issues.

This is NOT underproofing. This is a severe case of overproofing where the yeast expanded so much that it actually popped the top of the loaf during baking.

This post will explore the opposite problem, underproofing, or what to do when you bake a brick instead of a loaf of bread.  Underproofing is often easier to deal with than overproofing, so that is the good news.

Here is a severe case of underproofing. However, it is more common to have a “too short” loaf, where you don’t get the expected rise.

Is underproofing the bread machine’s fault?

In almost all cases, the answer is no.  The only exception would be a bread maker so broken that it would need repair. 

Let’s look at some problem areas and solutions

Solutions: 

The operator error issue

We all make mistakes, and sometimes those mistakes can lead to baking a brick instead of a nice loaf of bread.

Solution: The solutions are obvious here.  If you left out the paddle, insert it next time.  If you used the wrong program (pressed jam instead of basic loaf?), use the right one next time.  You get the picture.

The recipe issue

All bread makers follow a similar pattern of operations, but they are not identical.  A recipe that works well in one machine may not work as well in another.  This makes it tricky when using a recipe developed by an individual.  Cookbook writers often test recipes across multiple machines, so their recipes tend to be more reliable.  However, with AI, many bread-making cookbooks use recipes that are basically borrowed (stolen?) from internet sweeps.  I’m leery of books that tout “New For 2026!!” and list a specific bread maker brand in the title. They will often include a folksy author’s name and even an AI-generated photo.

I purchased one of these books, and it was an absolute mess with some of the worst editing that I have ever seen.  It felt like the “author” told an AI bot, “Find bread maker recipes and turn them into a book.”  Formatting was abysmal, there was no consistency between recipes, and some were clearly very wrong.  

Solution: All bread makers will come with a recipe booklet.  If you bought a used bread maker, you can likely find that machine’s manual/recipe PDF online. An established brand will provide you with tested recipes.  I did find some brands that used OED-distributed machines that had terrible recipes, for instance, listing regular flour as an ingredient in gluten-free bread, so they can be poor, too.  With that said, start with your machine’s basic white bread recipe.  If you have success, you can examine that recipe to discover its secrets.  I have seen some machines that use only 1 teaspoon of yeast for many of the basic recipes, and others that require a packet of yeast (2.25 teaspoons). Obviously, the amount of yeast will make a difference. 

If you want to go the cookbook route, there are some classics (pre-2004) books that have very adaptable recipes.  Invest in those.  Are there good recipes developed by individuals?  Absolutely!  I have used many of them.  However, start with the white bread recipe from your owner’s manual first, so you know that you are doing everything right before you venture into the unknown. 

The “I’m smarter than the recipe creator” issue

I sometimes see folks on YouTube “adjusting” a recipe.  They may substitute one type of sugar for another, or change the ratio of white to whole-wheat flour.  Perhaps, they believe that twice as much butter would be nice, or maybe buttermilk might work better than regular milk.  Sometimes they are successful and create a whole new bread.  Sometimes they are not. Bread makers run on very rigid programs and are more intolerant of recipe change than making bread by hand.  

Solution: Stick to the recipe as precisely as you can.  You may find that a recipe variation is incompatible with your machine, even if it works well in your friend’s machine.  For whatever reason, some bread makers are more tolerant of recipe changes than others.  Know your gadget!

Once you successfully bake a recipe, feel free to modify it to your liking.  You will quickly discover what works and what doesn’t work at that point.

The environmental issue

Most breadmakers will turn on their heating element during proofing; however, if you are making bread in a cold environment (let’s say below 60º F/16 °C), most breadmakers won’t compensate adequately.  

If your bread maker is in a very drafty place, it can also negatively impact bread proofing.

The solution: Move your machine to a more environmentally friendly spot.

The measuring issue

You hear about this time and time again.  If you are making bread by hand you can often compensate for poor measurements.  However, that is not the case with a bread maker as it uses a fixed program.

The solution: If at all possible, weigh your ingredients (especially your flour)  instead of using standard measuring cups.  I always weigh my flour, and it is easy to convert cups to grams: 1 C of flour is around 120-130 grams. I will often weigh my other ingredients as well.  However, I use standard measuring spoons for the yeast and salt.  Most scales are not very accurate below 10 grams, and salt and yeast are typically below that amount.  Naturally, I level off the measuring spoons just like someone would level off a measuring cup. 

The yeast issue

Most of us know that very old yeast eventually dies.  However, it is possible to buy a brand-new block of yeast, which can be bad if stored improperly in the warehouse or transported incorrectly. 

The solution: Yeast is extremely easy to test. Sprinkle some into ½ cup of warm water, along with a pinch or two of sugar.  Wait about 15 minutes and check if the mixture is frothy.  If it isn’t, your yeast is bad. 

Although active and instant yeast have become more similar over the years, you should use the type recommended for your machine until you are very comfortable with its workings.  Once you have successfully proofed bread, you can experiment.

I always store my yeast in the freezer (not the refrigerator).  I’m using yeast that is over a year old, and it is still doing its yeastly work. 

If you are feeling desperate or particularly wild and crazy, you may want to try a small bump in your yeast, let’s say a 10-25% increase, or try around ¼ of a teaspoon extra.  Do this at your own risk.

The ingredient issue

When it comes to ingredients and underproofing, yeast is your number one culprit.  However, other older ingredients, especially flour, can also affect your final product.  

Solution: Flour is cheap; when in doubt, buy a new bag to test. You can also try a different brand of flour. 

The type of bread issue

Different types of bread require greater yeast lifting power.  Whole-grain breads or breads with a lot of heavy ingredients won’t rise as much as basic white bread. That is normal.

Solution: Adjust your expectations and/or seek out recipes that have been created to achieve maximum rise in a whole-grain/heavy loaf. A 100% whole wheat loaf won’t rise as much as white bread, but if you are baking bricks, you need to make adjustments.

The dough ball issue

Even if you weigh your ingredients, you may still need to make a micro-hydration adjustment to your dough.  A dough with insufficient liquid will be too stiff and won’t rise properly.

Solution: During the first knead, check your dough.  It should form a smooth, slightly tacky ball.  If it forms a rough, ragged ball or several balls, it is underhydrated.  Add one tablespoon of water and wait around 30 seconds.  Repeat as needed until you achieve the desired consistency. Naturally, you can have dough that is too slack; in that case, you do the same with flour.  However, over-slacked dough is a cause of over-proofing, the opposite problem that we are talking about here.

The salt issue

I often hear people talking about the different salts that they insist on using when baking bread.  Sea salt, mineral salt, “real” salt, Kosher salt, table salt, so many salts!  Here is the truth: they are all the same sodium chloride.  Will you get any significant extra minerals using special salts?  No, the levels of extra minerals are insignificant.  If you believe otherwise, congratulations, you have been played by excellent marketing. However, different salt types do come in different grain sizes depending on how the sodium chloride has been processed.  Table salt is very fine, Kosher salt and sea salt are much coarser, and some finishing salts have absolutely huge crystals.  The size of the crystals determines how much salt you can pack into a teaspoon measure.  The finer the crystals, the more you can pack. Salt not only adds flavor to bread, but it also modulates yeast growth. Too little salt and you will get yeast overgrowth and overproofing, too much and you will inhibit the yeast and produce a brick.  

Solution: Salt is cheap; use the type of salt recommended by the recipe.  If it says “salt,” use table salt.  If it says Kosher salt, use that. In most cases, I recommend using standard measuring spoons for salt instead of weighing it.  Kitchen scales are awesome, but have a higher error rate when measuring very small amounts, let’s say below 10 grams.  What about those scales that can measure in 0.1 gram resolution?  Well, I guess they would be better, but they are far from “lab accurate.”  When I was a research scientist (yep, I did that before becoming a doctor-I guess I couldn’t make up my mind!) I used lab-grade scales that cost hundreds of dollars.  You can only expect so much from a scale that costs less than $20. 

I have compared many kitchen scales (I’m one of those kinds of people).  Every one I have tested is accurate enough for measuring heavier ingredients like flour, and I’m pretty confident using them for non-critical items that weigh over 10 grams, such as powdered milk.  I just won’t use them for salt and yeast.  However, you do you. 

We all hear not to mix salt with yeast.  That is good practice, but probably doesn’t make too much of a difference if the salt is in crystal form on top of the flour, along with the yeast, and you immediately start the baking process.  It will all get mixed up and diluted. However, it could make a difference if both the salt and yeast were in solution at the start of mixing.  I always separate the two out of habit.  It takes no more effort, so why not?

Desperation move: If all else has failed, you may consider making a very small reduction in your salt to see if that helps.  However, this would be a last resort measure and could alter your overall end result.  

The sugar issue

Yeast is a living organism that produces enzymes that break down the starches in flour into the sugars it needs to grow. Given enough time and the right conditions, it is possible to make an excellent loaf of bread with zero added sugar. Bread is mostly starch, and starch is simply sugar molecules chemically linked together, so don’t get hung up on adding a tablespoon or two of sugar when making a loaf of bread. A little sugar will enhance yeast growth, just like having that candy bar at 4 o’clock may give you that little extra boost of energy.  However, too much sugar can have the opposite effect, inhibiting yeast growth for a completely different reason: it can draw water out of yeast cells, dehydrating them. 

Different sugary ingredients contain varying amounts of actual sugar.  For instance, half a cup of honey contains about 140 grams of sugar, while half a cup of molasses contains only 96 grams. This probably doesn’t make much of a difference when a recipe calls for a tablespoon or two of sugar, but it could impact your loaf when making sweeter breads with higher sugar contents. Remember, your bread machine runs on fixed programs.  If you are traditionally baking bread, you can lengthen or shorten proofing times.  Your bread machine can’t.

Solution: Use the recommended type of sugar until you successfully make a particular recipe.  Then experiment with other sugars if you wish.  

Desperation move: If all else fails, consider a slight increase in your sugar.  Remember, too much sugar can actually hamper yeast growth and alter the characteristics of your final loaf. Note: It is well established that sugar adds flavor and helps brown the crusts of bread. However, it is less clear if sugar increases fermentation.  Virtually every cookbook and breadmaker manual I have read says it speeds fermentation.  However, a couple of YouTube videos show that it doesn’t have much impact on the dough’s rise, as the yeast gets all the sugars it needs by breaking down the starches in the flour. Take this information into consideration before you decide to increase the sugar in a recipe in hopes of fixing an underproofing problem.

The water issue

This had a negative impact on my bread-making, and it took me a while to figure it out.  I have municipal water that is chlorinated.  I’m very happy that this is the case, as chlorine protects my family and me from all sorts of nasty pathogens that could make us sick. However, yeast doesn’t like chlorine, and chlorine in the water can slow its growth.  

Solution: Use non-chlorinated water in your recipe.  You can use bottled water, but that can be expensive.  I use the filtered water from my refrigerator.  If your fridge doesn’t have a water filter, you can buy an inexpensive pitcher filter that removes chlorine.  These are the filters with activated charcoal. Using non-chlorinated water made a huge difference in increasing my bread rise.

The ingredient temperature issue

Being a living organism, yeast grows very slowly in cold environments and can be killed in hot ones. 

Solution: The best practice is to have all ingredients at a normal room temperature.  However, you can speed things up by warming your liquids. Don’t get too crazy about this.  I warm my fridge-cold water or milk until it is, well… warm. If I can keep my finger in it, it is probably OK. That “warm but not hot” rule goes for all ingredients.  For instance, if the recipe calls for melted butter, wait until the butter cools to warm before adding it to your mixture. 

Bonus Round!

Are there other things you can do to prevent underproofing?

Dough enhancers

These are commercial concoctions that vary widely in formulation, but many include yeast enhancers.  Typically, a small amount is added to your ingredients.  You may have greater success trying one of these.

Diastatic malt

This may sound very sciency and chemically, but fear not.  Diastatic malt is simply spouted barley that has been carefully dried and ground into a powder.  It is different from regular malt powder.  The process of making diastatic malt increases the barley’s natural enzymes, which break down starch into sugar.  This speeds up yeast growth and yields a darker crust.  Only use a little of this stuff.  I typically use one-half to one teaspoon per loaf.  Too much will cause excessive conversion of starch to sugar, resulting in a gummy loaf.  However, if used properly, it can help. 

Other agents

Yeast is a living organism, and, like all living organisms, it requires specific nutrients and conditions to thrive. Commercial bakers may add enzymes to convert starches into sugars, yeast needed vitamins, essential amino acid mixtures, phosphorus, and inorganic compounds to supply the nutrients that yeast needs to grow.  However, these additions are well beyond the scope of a home baker.  However, you may find some of these agents in dough enhancers available to home bakers if you choose to experiment a bit. 

There you have it, a guide to solving your underproofing problems.  Best of luck to you, and happy bread-making!

Mike

A tale of two breads, made the same day in the same machine. Something went very wrong with the bread on the right, but I corrected the problem to produce the very nice loaf on the left.