KBS Premium Convection Bread Maker Dual Heater, 17-in-1 Stainless Steel Bread Machine Ceramic Pan, Nut Dispenser,Touch Panel,2lb Loaf 3 Sizes 3 Crust Colors,Gluten-Free,Sourdough,Jam,Yogurt,53 Recipes

I am super new to bread making. As in I've never even used an oven to bake anything prior to this. But we decided to switch to making our own bread after reading about all the chemicals ( like propionates (calcium or sodium propionate), sorbates (sorbic acid and potassium sorbate), benzoates, parabens (methyl and propyl) and acetic acid) put in bread to prevent it from getting mold. Growing up, bread used to get mold in 3-4 days in the fridge. Now-a-days even a month later, its still mold free. While its great for the stores, not so good for our consumption. I pulled the trigger on this bread machine. I have now been using it for almost a month and baking about 3-4 times a week. I have made regular bread, milk bread, swedish rye bread, sourdough bread, poufed dough for pizza crust, used the dough function as well as a couple other recipes from the booklet that came with it. Each time the bread has come out outstanding. Its just like the bread from the store and the whole family loves it. The picture is of a slice from the Swedish Rye bread. It is light airy and very tasty. What I really like about this breadmaker is (1) the bread pan: I have not had a single loaf stick to it or refuse to slide out. Its literally as simple as overturning the pan and the loaf comes out. No pre seasoning needed either. (2) the paddle : It a simple enough paddle but it gets the dough all mixed up in a perfect ball. My kids love watching it work from the little view window. Its powerful and has great coverage. And it slides right out of the bread. I usually remove it though once the stir cycle is done (the machine indicates when thats done). Also if you leave it in, the bread still turns out great with an indent through a couple of slices. And soaking it in water pulls the paddle right out of the pan . (3) The machine is hassle free. Once you put in the ingredients, 3 hrs later you have a perfect loaf of bread. It comes with recipies in two booklets. One is in the manuel and one is a book by itself. I prefer the recipies in the manuel. It does not tell the setting for all the recipies in the book so you have to guess at it. For example for the swedish rye bread recipe, I used the multigrain setting. If there was one improvement to make, that would be it...ie to put the setting 1-12 next to each recipie give in the booklet. I wish we had more recipes too since this seems like such a versatile breadmaker. Also...yesterday I made dough for hamburger buns. they puffed up perfectly in the oven. That was a huge hit too. This is the new favorite appliance in the family. Overall I would give it 10 stars if I could.

Love this Bread Machine! Made fresh bread, just following directions. Wow. Just put in the ingredients and set the Appropriate type of bread and come back, All done, smelling great 👍

As a gluten-free eater, I've spent years hunting for a loaf of gluten-free bread that actually tastes and feels like the "real" deal. I've spent so much money on store bought mediocre gluten-free breads over the years, and for the most part disappointed with the texture and taste. I was always a bit intimidated to make my own bread until I found this KBS Bread Machine ...WOW...a complete game changer for me. I chose this machine for the great reviews, and especially for its gluten free setting...my very first loaf was (to my delight and surprise) a complete success! The timing on the gluten-free program manages the single, crucial rise perfectly, preventing the loaf from collapsing on itself...this is a big deal! I am now delighted to say I have made more than 10 successful loafs of gluten-free bread. Beyond just bread, the KBS machine makes the entire process incredibly simple, basically add your wet ingredients, followed by the dry ingredients then set it and forget it. The only interaction I have is during the first couple of minutes of the first stir, I take a spatula and push down all around the sides of the dough to make sure the dough gets fully incorporated...that's it!! This bread machine runs surprisingly quietly, and the cleanup is a breeze thanks to the non-toxic (another reason I chose this machine), non-stick ceramic pan, which is crucial for the sticky nature of gluten-free dough. I serve this bread to family and friends who compliment it, and are so surprised when I tell them its gluten-free...I'm loving bread again thanks to finding this great machine. Here is a simply recipe I used for my first loaf of bread: Great for sandwiches ( white bread shown in the picture) ... 1 2/3 cups warm filtered (70-80 degrees) water (396.9 grams) ... 3 eggs at room temperature, lightly beaten ... 3 tablespoons extra virgin olive oil ... 1 tablespoon apple cider vinegar ... 3 2/3 cups Cup4Cup gluten free flour (469 grams) (I highly recommend the Cup4Cup gluten free brand for this) ... 2 teaspoons xanthan gum ... 2 1/2 teaspoons sea salt ... 3 tablespoons granulated sugar ... 2 1/2 teaspoons active dry yeast or instant yeast 1. Add warm water, eggs, olive oil and apple cider vinegar to the bread machine pan 2. Next, carefully add the flour into the center of the pan. Sprinkle the xanthan gum and sea salt across the flour, then with your finger, make a divot in the center of the flour and fill the divot with the sugar and yeast, making sure no yeast touches the liquid. 3. Carefully put the pan back into the bread machine. Select the gluten-free setting with medium crust and 1.5 lb (750g) size bread. During the first stir, open the top of the machine and gently stir any flour stuck to the side of the pan into the dough. 4. When bread completes the baking process, remove the loaf from the pan and let it cool COMPLETELY before slicing (very important to let the bread cool completely to insure proper texture) To ensure the freshness, I advise to (when fully cooled, about 2 hours) cut into slices, separate each slice with dry waxed paper (to keep slices from sticking together while freezing) then put into a freezer safe bag and freeze. Tip: when ready to use, take out of freezer, put into toaster and toast twice (yes twice) as gluten free bread is denser than wheat bread and that second toasting will make it perfect. ENJOY!

Good Breadmaker, a nice upgrade from my decade(s) old chefmate. Plus: Teflon free, delayed start, convection heating, wider and shallower bowl which is easier to clean, and raisins and nut dispenser. Minus: one timer design bug that I found, in delayed start mode, the dispenser release at much early time before the kneading even started. Obviously, it's a bad math in the clock design. Sadly this kind of simple machine, there is no way to do a firmware patch. Hopefully they can fix it in later model. BTW, the recipe is OK, the yeast should be put at the top, and ml vs cup, kg vs lb issue is only a challenge for poor Americans due to it the only nation in the world still stuck in the past, just kidding. No issue here. :-)

ANOTHER UPDATE So the seller got a hold of me, sent me all the PDFs and even a replacement pan because mine was chipped. I now know how to use all the features and have made so great rolls, breads, pasta, and more! I have to admit I like the King Arthur recipes the best. I weigh everything because I get consistent quality that way. Everyone loves the fresh products and there just isn’t any real work to this, anybody’s can set the pan on a scale dump and weigh each ingredient in the pan and then press 12 and let the machine do all the work! When it beeps you take it and shape it any way you want and bake! It’s never bad and always perfect! I’m changing my stars from 4 to 5! UPDATE: I’ve made several loaves now and even hamburger buns in it today so I’m raising the rating from 3 to 4 stars. It is still performing well and using a scale and weighing out the ingredients makes a perfect loaf and perfect bread products! The simplicity of taking the bread pan, setting it on the scale then adding each ingredient (zeroing/rare after each), then putting it in the machine and forgetting about it is sooo easy! No worrying about the yeast, water temp, sugar mixing to ferment it; just dump and let the machine do the work...and a wonderful product comes out! We’ll see how it works in a few more months. I do highly recommend this for anyone that loves to make things from scratch! I recently tossed all the ingredients in and made my own pasta and pizza dough with it; perfect no work kneading it does it all! ORIGINAL —> So this machine is good but I’m not convinced it’s great yet because I’ve only made one loaf of bread! The “recipes” well it is like 9 that basically say the same ingredients but you just press another button I guess. I made a 1.5 lb multigrain loaf with medium it was heavy not your super market fluff of air and had an excellent brown top, I’d say perfect browning. The loaf itself was an odd shape and since there’s really no instructions on the operation of the machine I’m not sure if or when I can reach in and reshape the dough. I tried contacting the maker for the recipe pdf they promised but nobody responds. Stuff from China, ugh! Why don’t they just put the pdf on their website and let us download it! If anybody want to put it on Google docs and share it, I’d appreciate it. I’m really not sure what the difference is in the settings nor if or when the little shoot opens. Not sure how I make like a cinnamon raisin nut bread with this machine. Can I pull the dough out after it mixes then fold in the cinnamon? No instructions for this machine. Not sure what bread book would help me learn to use this machine either! MACHINE QUALITY: so overall it’s okay. I’m a bit concerned with the lid as it’s flimsy and rubs against the side of the control panel which means over time it will scratch the finish off. The container the bread is made in is a sort of square shape and makes an odd shaped loaf. I know their pictures show round loaves, French bread baguettes and even rolls so do they have other pans that insert in or how are people making those? Too much missing information! Time will tell if I figure it out.

When I was about four years old, my grandmother made dinner for the extended family. She made lentil stew with a large beef bone and chunks of meat, and in the delicious broth she cooked lentils. This was served with homemade brown bread, crusty and warm. You ate it by dipping the bread into the broth to soak up the juices. It was the best thing I had ever tasted. 65 years later it is a clear memory and my earliest memory of food. No one believed that a four year old would eat fourths, but I did. I decided to buy a bread machine because there is not a single bakery near me, chain store or independent, that produces a good crusty loaf of bread. Bread brands that, in Fort Lauderdale, have crust, here have brown surfaces that have the same texture as the interiors. I stopped at a stand that sold Italian sausage and peppers on a bun, and the bun was good and crusty. I asked the owner where he got the great bread. He said he had it airshipped weekly from Chicago, he could not get good bread locally. So I wasn't the only person who had noticed. There was no good bread made here. Now this may be just a matter of taste, but my taste finally forced me to bake my own bread. Periodically in my life I have tried to make bread. It was always mediocre. Over or under kneaded, wrong flour. I could buy better bread at the grocery. My grandmother never used a scale, picked the stuff up on sale. She would start bread in the evening, wake without an alarm to punch it down, and bake it first thing in the morning so that it took the chill off of the kitchen, and then we could have fresh baked bread for lunch. I thought it was normal...everyone had hearty, thick sliced fresh baked bread, right? When you had a sandwich in your lunchbox, it was between two slices of heavy tasty brown bread. I never knew how lucky I was. And I can't bake bread. I have tried. So here I am in a dilemma. I know what good bread is, but the local bakeries, either the small ones or the big commercial ones, around here, make crappy bread. If I wanted a loaf that was aught but crustless mush, (or firm crustless bread) I decided I had to bake it myself. I decided to buy this machine. There was an offer but the reviews were good. The deciding factor is that more than one person reported good experience with customer service. And I feel lucky that I bought this machine. Wow! I used the French bread recipe in the book, but salted butter and less salt, everything weighed. Boom! Five stars, perfect, crust that you expect on a French loaf. This was bread I wanted to eat. Light, uniform, with a crusty crust. And...fresh hot bread to boot! Wonderful smells, melty butter. My flours were all from Bob's Red Mill. I used the white flour for the French, and then I tried to make rye bread. I looked on the internet and found some recipes. First try was way too sweet, and the second try was missing something. Third try hit it right on: 270ml water 22.5 gm light oil (I used light olive) 7 gm brown sugar 180 gm of bread flour 180 gm dark rye flour 6 gm salt 5 gm bread machine yeast 6-12 gm Badia Caraway seeds. This results in a heavy loaf. If you make a large loaf of French, you need to remove the fruit gadget, because it almost hits the top glass. This makes a heavy square loaf that makes it 2/3 up the pan. I have seen recipes that use chocolate, and 4 times the amount of brown sugar. I tried one with way more brown sugar. Too sweet. Cake. I might make a sweet bread someday but when I make rye I want rye bread, not brown sugar bread. This bread had a crust, a great rye flavor, and enough Caraway seeds that they gave me the caraway flavor that is traditional in seeded rye. I have not tried the jam or yogurt or other cycles. I have used the French cycle for the great light crusty French, and the whole wheat cycle for rye. It seems like there are few differences in the cycles, but there are differences, rise time, baking time and temperature. The machine can do three rise cycles but most of the cycles use two, sourdough (which is my next goal) and a couple of others use 3. You can pick a cycle, a loaf size and crust darkness, but you can't make other adjustments to the cycles. Then again, I have not needed those adjustments, but the implication is that a "Pro" machine should allow such adjustments, at least to me. If you are a novice at bread baking, get a scale that will measure in grams and will go to 5kg. Get another scale that will measure in 0.1 or 0.01 gram increments for yeast and salt. Get a bread box and a cooling rack. Get a bread knife. A crappy knife will crush your bread while cutting. Put your good knife in a knife block, not in a drawer, and not in the dishwasher. Protect the edge. That is all you need. Consider a bread box or bread bag. The book that comes with the machine is Excellent. It is written in English (not chinglish). I have no idea what language it was originally written in, but if it was not English, the translation is excellent. It has decent instruction for many things including how to make a sourdough starter. The instructions are detailed, not cursory. I have found that the bread is easy to get out of the coated pan. I have owned other machines. They would make decent bread. I am a bread novice and now I can make better bread than I can buy. Great bread, good instructions, and (others report) good customer service. I would like to have a cycle where I could adjust every aspect rather than just a separate timed bake, but honestly I do not need to. This machine is a buy. Edit: the machine is still a buy but when you make sourdough make the smallest loaf. I tried making a mid sized loaf and it spilled all over the inside of the machine. I cleaned the baked bread out of the bottom with a shopvac, surprisingly easy. I also thought their sourdough was way sweet. If your small loaf works and fits in the loaf pan, then move up.

This is a fantastic, high quality, bread maker. It mixes well, has the right timing and perfect heat for the bread to rise prior to cooking. I've had other bread makers that were not consistent. This machine is so consistent, cooks a beautiful batch every time. I also love the clean simple black look, it does not look cluttered in the kitchen, blends in perfectly. The total prep time before pushing the start button is about 5 minutes for me to put the ingredients in for whole wheat bread. I'm super satisfied with this purchase, very happy it was a good one, cause you never know.

After using this awhile I have had lower my initial review. Initially I really like this machine. But The honeymoon ended quickly. I love fresh bread. This bread machine makes it easy as long as you can figure out what size the recipe is for. None of the books tell you. Also I tried non kbs recipes and not one of them worked. I made my first loaf a few hours after opening the box and doing the initial preparations. Do the prep work it's easy. Just heat it up and wipe it off. Then make bread. Make sure your measurements are exact. It would be nice if a recipe book was in alphabetical order for once and really for a beginner. If you're just sitting there thinking this is a good day for soup and bread while watching TV. You Put the ingredients in and press the program buttons and the bread machine does the baking for you. I tried other machines and so far this one I'll keep. The recipe book are bad. See the pictures. Ingredients but no instructions of how to actually do anything with them. Registration super easy. Had a question and they got back to me super fast, so fast that they surprised me I will still make some bread by hand, but this will do the hard part for me. I will just have to shape and plait. I'll be making bread with this machine. Mostly kneeding and rising. Spoke to my daughter last night and I will be making breads for the holidays. Unfortunately I will be making them by hand. It's a good machine, but like all machines it makes tall fat loaves. Who knows maybe my grandson will pick up making bread from me the way I picked it up from my grandfather. Just a lot easier with the machine. I do recommend this machine.