Oster 5838 ExpressBake Breadmaker, White
by Oster

List Price: $69.99
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Category: Kitchen
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Product Summary

• Bread machine bakes up to a 2-pound horizontal loaf in under an hour
• User-friendly control panel; 13-hour delay bake; 1-hour keep warm
• 8 settings for making a variety of breads, dough, and jams
• Nonstick aluminum bread pan and kneading paddle included
• Measures 11-1/2 by 14-3/4 by 11 inches; 1-year limited warranty

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Kitchen and Housewares Reviews of Oster 5838 ExpressBake Breadmaker, White

Customer Review: Don't understand why others have complained, no problems...
Summary: 4 Stars

Granted, some machines are defective, but there are ways that you can ensure you have wonderful homemade bread:

SOY FLOUR: This usually contains fats and enzymes, one of the enzymes reacts with oxygen present in air and bleaches any yellow colour and proteins that are present; giving a whiter bread crumb. Soya bean flour also helps with improvement in loaf volume, crumb softness and shelf life. As with other whole grain flours, soy flour should be stored in the refrigerator or freezer. Properly stored, it will keep for about one year.
HOW TO: Spoon two level tablespoons of soy flour or soy protein powder (I only use 1/2 to 1 tablespoon because soy flour contributes to browning) in your measuring cup before measuring all-purpose or other flour called for in the recipe. You can also use soy flour to replace eggs in baked products. Replace one egg with 1 tablespoon soy flour and 1 tablespoon water. Soy flour adds moisture to the product when you eliminate an egg.

FAT & LECITHIN: These improve the volume, texture, crumb colour and softness of the bread. They can also improve the slicing characteristics, the amount of oven spring (how much the dough rises) and also helps in the prolonging of shelf life.
Lecithin is a common emulsifier, which is produced commercially from the soya bean, it may be added to bread recipes to help with combining the mixture of water and vegetable oils present in the dough. Fats have the power of controlling how fast the essential protein (gluten) network develops during bread making and also can make the dough easier to work with.
Vegetable fat is used in very small quantities; it helps to keep the bread soft and also helps the dough pass more easily through the production process. (I use unflavored vegetable shortening.)

ASCORBIC ACID: Vitamin C (ascorbic acid) is used to strengthen the dough and help it rise. It has a beneficial effect on the volume, crumb structure and softness of the bread. A major flour treatment agent used in New Zealand is Ascorbic acid (vitamin C), the addition of this agent helps to strengthen the dough so it can retain more CO2 produced by the yeast, giving the bread a better volume and size.

PRESERVATIVES/VINEGAR: (Acidity regulators): Used to increase the acidity in the dough; which helps to prevent the growth of mould or bacteria in the bread. These regulators might be vinegar, acetic acid, citric acid or sodium diacetate. Preservatives, such as acetic acid (vinegar), are often used in commercial baking to ensure the freshness of the product and prevent staling. (I use 2 teaspoons in a medium-size loaf).

GLUTEN FLOUR: Gluten is the protein present in flour, which is responsible for the structure, elasticity and stickiness of the dough. Gluten is mainly found in the white flour component of milled wheat, other cereals do contain gluten but to any significant degree. (If including the other added components, I use 4 Tablespoons of gluten flour, or 1 Tablespoon per cup of flour used in the recipe. If I am not using the soy flour or vinegar, I use 2 Tablespoons total).

MILK & MILK POWDER: Milk helps keep a loaf moist and gives buns a soft crust, it is also added to improve the nutritional value and protein of the bread. (I reconstitute nonfat milk powder and use it in place of liquids called for, i.e. water).

DIASTATIC MALT POWDER: The secret to wonderful bread lies in the fermentation of the dough. And the secret to a top-notch fermentation period is Diastatic Malt, an all-natural, barley-based product that improves both the flavor and appearance of your loaf.
HOW TO: Add 1/2 to 1 teaspoon (per 3 cups of flour) of Diastatic Malt Powder to your dough; its active enzymes help yeast grow fully and efficiently throughout the fermentation period, resulting in better texture, more flavor, and improved shelf life in your finished loaf.

Also, be sure you are using fresh ingredients, and they are not expired. Measure the ingredients as described in the manual. Also as stated in the manual, make sure ALL ingredients are at room temperature. Variation may affect rising. Lastly, add the ingredients as specified: LIQUIDS (this includes vinegar if you are using it), DRY INGREDIENTS, and then YEAST.

I have followed all these steps, and use all the above additives and preservatives (which are all natural), and turn out wonderful, soft breads every time. Most of the ingredients are available at a supermarket or healthfood store.

Have fun and enjoy fresh bread!

Description of Oster 5838 ExpressBake Breadmaker, White

Bread Machines

• Kitchen & Dining > Small Appliances > Bread Machines