Oster CKSTBR9050 2-Pound Expressbake Breadmaker, White

Short Review: 
No need to spend more money on fancier models. This is the only bread maker you need for everyday use.

Detailed Review:
By way of introduction, I and my family have been using bread machines for almost 25 years.   My first brand was an Oster.  When I got married I gave away my Oster and tried other brands such as Cuisinart, Zojirushi, and Breadman, etc.  Finally, I have come back to Oster.  This Model is one of the most basic and least expensive bread machines you can buy... and guess what... these inexpensive Osters are the best in my opinion.  THE KEY ADVANTAGE TO THIS MODEL (OVER OTHER OSTERS) IS THE DOMED ROOF, WHICH ALLOWS THE BREAD TO RISE NICELY AND NOT GET SMASHED UP AGAINST IT.

Many people fail when it comes to making bread in bread machines because they fail to understand some of the basics of bread making.  Not that I am a master bread maker or anything, but I have made bread outside of the bread machine world.

SO, what is the key, what is the secret that they don't tell you?  The consistency of the dough ball.  If the ball is too dry or wet, it will flop!  In my experience, the dough ball consistency should be like a baby's... cheek.   SO, put in all the ingredients and start the cycle, whichever you are using and after about 3 mintues, lift up the lid and take a look. If there is flour there are pieces of dough in the bowl, than it is too dry.  If the dough is sticking to the sides or your finger when you touch it, it is too wet. 

YOUR FINGER SHOULD NOT STICK TO THE DOUGH BALL, WHEN TOUCHED, THAT IS THE KEY! 

Feel free to start the whole cycle over again after the initial mixing period is over, if you need to get the consistency right.  Add flour or water with a teaspoon to get the  consistency just right.  And if you add too much flour or water, don't worry, you can correct it by adding a little more... flour or water! 

Sample Bread Machine Sourdough Egg Bread ("Challah") recipe:

1 Cup of starter, which should be the consistency of  pancake batter. (see below for starter recipe)

2 1/2 Cups of white high gluten flour

2 Eggs

2 Tablespoons of honey or sugar

2 Tablespoons of oil

1 teaspoon salt

2 teaspoons instant yeast

Set it to 1.5 lb loaf and the desired crust (my kids like the crust well done).  Set it to basic or sweet, experiment on your own to see which works better.  Push the button to start and watch the machine do its magic. 

Don't be afraid to help it along by scraping off dough from the sides with a plastic knife or spatula.  (Never let anything metal touch the container of the bread machine, so as not to scratch it.)  Add flour or water 1 teaspoon at a time, to adjust consistency, as discussed below.  Get it to the correct consistency by the end of the first mixing cycle.  In my experience, the dough ball consistency should be like a baby's... cheek.  Touch the dough with your finger, if it sticks, it is too wet, add a teaspoon of flour at a time.  If the dough ball is falling apart, then it is too dry.  

If you have not reached the desired consistency by the end of the first cycle, start it over it again. 

NOTE:  If all goes as plans, the bread will likely rise enough so that it touches the inside of the window on the top lid.  If you want, you can tape a piece of wax or baking paper to the inside of the window, so that the dough won't stick to the window.

Simple sourdough starter:  mix well 2 cups of flour, with 2 cups of water, and 1 tablespoon of instant bread yeast.  It should look like a loose pancake batter.  Cover bowl with a towel and leave overnight in a warm place.  Make sure to use a bowl that will have plenty of volume, because the starter will grow and go over the top if the bowl is too small.   Once "established," store starter in covered glass container in the fridge.  Remove from fridge at least 3 hours before using it, so that it can reach room temperature.  When removing started from the fridge, add at least 1 cup of flour and water if necessary to maintain the pancake batter consistency.

IN MY EXPERIENCE, THE KEY TO WORKING WITH A STARTER IS TO MIX IN A CUP OF FLOUR, TO "FEED" THE STARTER AT LEAST 12 HOURS, BEFORE USING IT. 

From the Experts at King Arthur Flour:  The pH of a sourdough starter discourages the proliferation of harmful microorganisms. However, if your starter turns ominously pink or red; shows signs of mold growth, or smells decidedly putrid, throw it away and begin again.

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