Vertical or horizontal bread machinesgreenspun.com : LUSENET : Countryside : One Thread
Hello to all,We are looking to buy a bread machine and wondering if their are any advantages or disadvantages between the vertical and horizontal type of machines.I have looked through the old messages and came up with nothing on this but did get some idea of what brands of machines work good.Thanks in advance. Dave (ceantral WI)
-- Dave (email@example.com), March 02, 2002
I have a vertical, and my aunt has a horizontal. Personally, I prefer hers, it's more sandwich-sized. Also, you get that nice soft crust on top, where on mine you have what amounts to a bottom crust all the way around, and my kids tend to pick it off, as does my husband.
-- Christine in OK (firstname.lastname@example.org), March 02, 2002.
don't bother with either of them. I like the real thing the best.
-- Rose (email@example.com), March 02, 2002.
I have a vertical. It cooks one big hard crust muffin. I only use it to make the dough as I never kneed the bread enough if I don't. I bake my bread in the oven.This is my second machine and I really missed It when the other one stripped out. Some one gave me this one or I would have bought a horizonal one.
-- Corky Wolf (firstname.lastname@example.org), March 02, 2002.
I have a vertical that I bought because it was on clearance. I would prefer the horizontal for the same reasons Christine mentioned. My husband still prefers it made by hand but it is VERY nice to have when you are short of time and during summer months the kitchen doesn't have to become a sauna to bake bread :-).
-- Terry - NW Ohio (email@example.com), March 02, 2002.
I have tried both and I still don't think it tastes like "real" homemade bread. I think it probably is because there just is not enough kneading. I also hate how the end slices have that hole in the middle. A lot of waste.
-- Karen (firstname.lastname@example.org), March 02, 2002.
What brand and other features do you all like for breakmakers? Never had one but would like to good and bad of different ones. Don't want to make by hand. Thanks.
-- Hank (email@example.com), March 02, 2002.
I have a vertical Welbuilt & I like it - My bread doesn't get hard on the sides, just a nice crust on top. It is nice for wheat bread, cheesy bacon bread, cinnamon bread, breadstick dough, pizza dough, etc., etc....
Somebody mentioned that they like the 'real' thing better - I guess they mean baked in the oven - but my bread is just as healthy - only natural ingredients & it's more convenient sometimes when I'm busy.
-- heather (firstname.lastname@example.org), March 02, 2002.
In addition to checking vertical vs horizontal, loaf size capability is another consideration. I have a horizontal, (which I like) and it makes a 1.5lb or a 2lb loaf. The loaf sizes are too big for just the two of us resulting in waste (which I hate). It doesn't stay fresh as long as the real stuff does. Consequently, we don't use the machine very often anymore.
When we were using it regularly, one of my favorite things to do was get a batch of country white bread going, and then head for the herb patch. A sprig of thyme, some oregano, a couple of sage leaves, lots of chives, and a couple of garlic cloves all chopped finely and just throw it all in - I added at the point where they tell you it's safe to add raisins to raisin bread. So in addition to the heavenly smell of baking bread, the herbs were absolutely intoxicating. Wonderful served with stews or spaghetti.
-- Bernie from Northern Ontario (email@example.com), March 02, 2002.
I also have a vertical machine, and I agree that the loaves end up having a lot of crust. Although we also prefer the bread made "by hand," I will admit that if my heavy-duty mixer didn't knead for me I probably wouldn't make other-than-bread-machine bread.
I found that if I add a tbs. of potato flakes, some 9-grain flour, some rolled oats, and some wheat germ to the usual unbleached white flour, the machine bread is a lot more to our liking: Not Quite White Bread. And I always use the Bake Light setting to help with the excessive crust problem.
-- Marcia in MT (firstname.lastname@example.org), March 03, 2002.
Have had both, like both. The vertical produced round loaves which I found great as it accommodated round lunch meats and cheese (think provolone) very nicely. I wore that sucker out! Now have a double paddle horizontal type which I also like. I know the purists find it theraputically (bad sp!) wonderful to do it all from scratch, but my time is limited and the machine is my friend. I also use it in the dough cycle to produce wonderful homemade pizza. I am not one who finds the time and energy necessary to make bread entirely the old fashioned way a necessity. Homemade is good, and if I can find a machine to do the drudgery while allowing me the old time control, ~ well, that's my way! I also have a microwave, and still cook with the 1890's wood stove. Also use electricity, but wouldn't consider an electric range, since the gas stove is infinitely more controllable. I do not shun technological advancement (by the way, is anyone using a wood-fired computer?) even though I am a throw-back. Point is: we can use the advancements to make the old technology and tastes easier to achieve.
-- Brad (homefixer@SacoRiver.net), March 04, 2002.