Does the $250 Breville Bread Maker Outperform the Competition — The Kitchen Gadget Test Show

Does the $250 Breville Bread Maker Outperform the Competition — The Kitchen Gadget Test Show


– We’re back to the Kitchen Gadget Show. And we’re here to test three
different bread makers. The objective is to see
if the Breville, at $250, is really worth the price tag compared to the Hamilton Beach at 60, or the Cuisinart at 100. So today we’re just doing a
very standard white bread. We’re testing the crustiness. The color, the crumb, and then flavor. So why a bread maker? Why do you need a break
maker in your kitchen? Quite honestly, it’s
very, very easy to do. Maybe it’s a little bit scary for you to like make bread at home. But with this machine, you’ll be able to do it anytime you want. You know, some of these,
you can program it to literally get white bread
as soon as you wake up. Okay starting with the Hamilton Beach. Super easy, all of these
machines work the same way. You just put in all the
ingredients in the container in the order that it’s listed. Water. Salt. Sugar. Butter. And then flour. And this is guy is using
bread machine yeast. I mean how easy was that? That’s it and then you just
place it in here, turn it on. So we’ll do the Cuisinart. It’s interesting, they are all shaped a little bit differently. All right so for the
Cuisinart, we got water, then it says butter next. Sugar. Salt. Flour. All right. Some dry milk. Then instant yeast. Okay so that’s that. And then the Breville. And notice again, the shape is different. Water. Butter. Salt. Sugar. Flour. Milk powder. Active yeast. So each recipe is slightly different. All right, so all of our mixtures
are inside the container. And you just have to make sure
you have it locked in place. My mixture is in. There’s three different settings. The first one is cycle and
that just means you’re choosing the setting of which bread you’re baking. In this case we’re just
doing the basic white. Okay and then the crust, you
can do light, medium, and dark. In this case we’re just
gonna go straight medium. And then the loaf size at two pounds because this is what the
white bread recipe calls for. And then you just press start. And that’s it, literally that’s it. So the Cuisinart works very similarly. We’re on setting one for the white bread. Two pound loaf. And the color we’ll have it at medium. So same idea, press start. And that’s it. Okay and, last but not
least, our Breville. Lock it in. Basic white, we’re gonna
select our crust at medium. Our size at two pounds. And then you press start. All of our machines are on. All of these take around three
to three and a half hours. And that’s it. You just sit and wait. After these are done, we’re
gonna do a little taste test. And since you guys are such skeptics, I brought in someone really special today to taste these with me. The mastermind of bread making, the legendary Chef Sim Cass, And we’re gonna do a
blind taste test to see which machine is really
worth the price tag. It’s been three and a half hours. My bread is done. Time for the big reveal. Starting with our Hamilton Beach. You do have to twist and then pull out. So I’m just gonna flip it over. See how nicely it, okay. That was pretty good. Bread number one. From our Cuisinart. There’s number two. Number three. So I’m gonna let these cool. And I’m gonna set up a blind taste test for a special guest. So now, taste test. As promised, Chef Sim Cass. How are you? – I’m very well, thank you. – So what’s your feeling
about bread machines? – Bread machines, I like
to think of as a gateway to actually making bread in your own home. – So you’re not totally against it. – I’m not totally against it. I still think it’s a good
thing to make bread at home however you get there. But let’s see. I’ve decided to be open-minded about this. – Okay good. Have you ever used an
instant bread machine before? – No. But I have watched someone use one. – So we’re gonna do a blind taste test. To see what makes the best product? What are looking for when we are tasting like really good bread? – Number one, crispy. The other thing we’re looking
for is the most even crumb. The hollow sound here. – Hollow sound. – Also, a good loaf of bread should have a lot of color to it. It means you’re getting caramelization and you’re getting more flavor. – Got it. – A is darker. You should be able to
hear an audible crack. – Oh do we hear any? – No crack. Hollow-ish. Number B. Not as much color to it. No crack. Hollow-ish. Hollow-ish. – Final one is C. You know, that’s the darkest one there. But I would always lean
towards the darkest one. There’s a tiny bit of crunchy
bit here on this corner. This is the most hollow-ish. – Oh this is the most, okay. – Yes, this one here. – So far, we love C. – I’m leaning towards C look-wise. Let’s just taste these bad boys. – Yeah let’s do it. You choose. – Let’s go through,
I’m gonna start with A. – How do you feel about that so far? – Already, we’re gonna open it up. – [Esther] I mean that
looks pretty good to me. – This looks like a pan de mie, or like an enriched loaf. The bottom, the holes are very small. Can you feel that? See how that’s condensed isn’t it there? – [Esther] Yup, yup,
and bigger bigger holes. – See up here, this more
what you want right. The reason why it’s got all the holes very, very close together is because it’s been used with instant yeast. So that’s the characteristic
of a bread machine. – Okay. – Always will be. All I’m gonna say is it looks
to me like we’ve had more rise up here and not much rise down there. – Got it, so a little
bit of an unevenness. – We’re gonna cut it
the same way on B here. – And that being said, does shape really concern you right now? – I’m worried about this. This is usually a sign of over proving. When the top is domed, the
gluten has held the structure. When it falls, it usually
means that you’ve over proofed it a little bit too much. But let’s go for this one, why not. Let’s have a look. – Okay. – And, this one I actually like this crumb a little bit better than this one. But once again, look at this. About a third down is very tight. And actually, I can feel sort
of an uneven lumpiness to it. Not necessarily bad. All right so the final one is number C. This feels more like I got
it from the supermarket. Okay, all right. Not being derogatory. Just I got it from the supermarket. – [Esther] So what do you think? – So once again, this one
also has at the bottom, there’s maybe an inch not
well developed to the bottom. And maybe this is a
characteristic of bread machines that is doesn’t really
work as well at the bottom. But this one is the most even
absolutely with its crumb. – It looks really nice. So what do you think? I mean honest opinion. – I’m actually learning something. And you know I’m realizing
that bread machines, they have this thing
where they don’t knead the bread as efficiently
as maybe they should do. – Honestly chef, come to
think, I remember watching the bread knead as the machines were going and the bottom, the flour
was still like stuck. – Now that’s probably this bit here. Anyway, this has got the most even crumb. And it’s the softest all the way across. This I actually like this crumb. But it’s the most uneven. This one has an acceptable crumb and quite a nice sort of an airy thing. – Okay so let’s taste it. – Yeah. This will be another part of our testing. Does it slice at the classic,
you know slice of bread? And it does. I’m gonna taste the one with the crust on. – Right. Tell me, talk to me chef. – Okay, it’s acceptable. We call this an enriched
loaf in the bakery. And it’s fine. It’s a sandwich bread. – I think it’s really like, weird texture. And it’s kind of like
chalky in your mouth. It’s not bad though, it’s bread. – Let’s go for this one. Does it slice? You’re still skeptical right? – Well that one kind of looks
like it tastes better though. – You know I like this
one better than that one. I have to have a bit of the
crust on it, it’s important. – I’m not sure. It tastes different. – I don’t think it’s a bad flavor and I think it’s once again, it’s just tastes very generic is the word. – [Esther] Okay generic. – Okay here we go. We’re gonna go for this one now? – Okay C, I’m most excited about this one. – You are? You know I’ve got to give
an A to all the slicing. I think that’s the one thing
that’s been really good. – [Esther] Wow this slices really well. – If you had like a family of seven, and you made everybody a sandwich to take to work with
them or school with them, anyone of these breads with some lettuce and some tomatoes and mayonnaise. – [Esther] They probably
wouldn’t even know. – They’d be fine, they wouldn’t complain. They’d be like “thanks.” I mean if you’re lucky there’ll be thanks. Okay here. – All right. – Ready? It’s like a cloud isn’t it? A cloud of neutrality. – Yeah. – Wow it’s hard now. – It’s hard, it’s very like, okay. They’re all so different in flavor. Similar ingredients in all three of them. – I think that’s got the most flavor. That one there, number B. And I wonder if with a little bit of maybe scraping the dough down, you could get a better loaf
of bread out of this one. This is number one. This one looks the best. Cuts the best, has an okay flavor. – The Breville for $250. – 250 buckaroonies. (laughing) – It is the best loaf. – Hey you know what, the
truth of the matter is, you get what you pay
for sometimes in life. And this is the best one. A is second. – Hamilton Beach! – 60 bucks. – For 60 bucks. – Wow. This one’s totally acceptable. I don’t have a problem with this one. I’m okay with this one. B is third. Because people like appearances. That’s the problem. – Yeah I think that’s important because people eat with their eyes. But if someone bought machine B and they got this product out of it, I think someone would be
like really mad right? It’s the Cuisinart for $100. – 100 bucks. – That’s kind of expensive. A little bit for this bread. – You know I’ve gotta be honest with you. I’m definitely thrifty. I’d probably go, I’m buying the cheap one. Okay because I don’t think the difference is big enough to justify the 250. I would buy the $60 one yeah, and then I would work with it. And I’d try different
versions very slightly. I just want to point out, if you just want to put
the stuff into the bowl, come back later and
get your loaf of bread, this is the way to go, yes, justified. If you want to experiment
with a bread machine and you’ve never
experimented before with one. Then by all means buy
the least expensive one and work with it. – Chef, I just want to thank you. Chef Sim Cass, the Dean of bread making. From ICE, Institute of Culinary Education. Chef, I’m going to come visit you and really learn all the
details of bread making. – Please do, please do. – I would love to. – Thank you very much. – Thank you, hug. – I enjoyed this. – We’re going to hug it out. – There it is. – Thank you chef. – Thank you. Today’s video was brought
to you by our sponsor, American Express, with the
Pay It Plan It feature, giving you choices for how to
make payments, big or small.

100 thoughts on “Does the $250 Breville Bread Maker Outperform the Competition — The Kitchen Gadget Test Show

  1. I use my bread maker just to make the dough. I let it do the kneading and proofing then I take the dough out and bake in the oven in whatever form I want be it rolls or what have you. Works much better that way.

  2. 3 different recipies will skew the results as to what was best. Why didnt they use identical mixes so that we are only evaluating the machines results?

  3. She keeps spilling the flour when she puts it in the maker! Baking is not like cooking. The measurements have to be exact! By spilling some ingredients she changed the end product.

  4. Mid loaf wasn't the machine. Also use bread machine dough setting, form, second rise and bake in your own pan/oven it's 1000% better.

  5. All bread machines can make the same recipe. This test should have been with some sort of recipe that was the same in each machine. Otherwise it's a very unscientific taste test.

  6. All good and well, but why not add a Japanese brand into the mix? It may sound odd, but I always heard that Japanese bread machine is superior than the American ones, for some reason.

  7. This is such a wonderful product. We are so happy with our >>>ur2.pl/1192 This product programs easily, cooks evenly and retains more heat than other toaster ovens we've had. I highly recommend this product. l also purchased casaWare toaster oven pans to go with it and I would recommend those as well.

  8. The chef was right. I got a free bread maker and let to do everything and then I started using it to just mix my ingredients and then finished my bread in the oven.

  9. As a baker, you dont really need to spend so much for a breadmaker, I would invest more for a good oven if youre really want to get into bread making. I have never used bread maker, that goes for most baker.

  10. Id agree with the chief…..i bet that cheap bread maker with some good quality bread yeast and just sifting the flour and pre-mixing the ingredients would make good bread

  11. Why on Earth did you do quick bread on the two more expensive machines and a regular white bread?
    The Hamilton has the same dry milk bread

  12. Does anyone know why a majority of breadmaker machines have a square shape? Also, as a first machine, what machine should I look at getting? Also, I am a fan of generic tasting bread so flavour doesn't affect my decision much.
    P.s. I'm in Britain if that accounts for anything.

  13. The important matter for me is the orientation of the baking-pan. A vertical pan makes more sense for kneading the dough because the kneading paddle has the weight of the entire dough ball to push against. When kneading by hand, one pushes the dough against the base board. The paddle has to push the dough ball against something and not just rotate it. In the vertical pan, besides the force of gravity there are the nearby walls of the pan. The paddle works the ball against the walls of the pan, which are grooved so that the ball will not simply slide against the walls. The ball is twisted as the grooves resist the ball's rotation.
    The horizontal orientation does not, in my opinion, offer as good a geometry for kneading the dough. That is why most machines, today, can do with a smaller, less powerful motor and produce only a 2lb loaf, maximum. Bread machines today, like many other products, are not what they used to be.
    [Edited to add the word "nearby"]

  14. I have made thousands of loaves of bread over the last 25 years, but I got started with a bread machine. By the time it wore out I was ready to use a stand mixer and hand form bread in pans for better shape and new kinds of bread.

  15. That was one of the nicest way an expert has broken down a taste test. Chef Sim Cass was really nice about all the bread makers. I agree with his judgement though, buy the cheapest one and then experiment with it.

  16. I think it's only a good comparision if you use the same recipes for all 3 machines.

    PS – if you want to cheaply venture into the bread machine world, go to Goodwill. Mine always has 3 or 4 for sale for about $5.

  17. I was thinking that he really reminds of my professors in Uni and found out at the end that he is the dean of an institution, no wonder.

  18. My bread machine sees primary use as a dough machine. I use the dough cycle to mix, knead, and do the initial rise. Then I pull out the dough and shape it, either by hand for a free-form or by putting it in a loaf pan and then do the final rise before baking in the oven. I don't do a stand mixer for bread because I like to have the option of just set and forget that the bread machine gives me.

  19. Bread making, as with baking, is an art. This also goes with bread machines, you absolutely need to play around with ingredients and whatnot for the machines. I had a machine that was an absolute gem, even lifting the bread out of the bottom of the machine for me, with they still made them. Anyways, a good rule of thumb I have found, was to pay attention during the first knead, to make sure all the ingredients are mixed. Sometimes you also need to add a little water. If you did that, your results were often much better. I also agree with these machines being a gateway to baking real bread, same here. I started with the machine, and now I am taking baking classes in collage, loll. I will say, they still come in handy if your super busy and want decent bread in a hurry. Yes, the bread at the store may be much cheaper, but that's also because its not healthy, or real bread, to me at least. Using a machines allows you to control what you put in.

  20. There's another aspect that wasn't discussed that you can customize each cycle with the Breville (and similar Zojirushi) but not with the Cuisinart or Ham Beach. So with the latter 2 you can only experiment within the set cycle parameters.

  21. You can find more of Chef Sim Cass on the Institute of Culinary Education's channel but he needs his own!
    I'd subscribe in a second!

  22. Their next show should be comparing Goodwill bread machines. A Goodwill cappuccino machine shootout would be fun too.

  23. every machine is different, and every recipe variation will be different in every machine. If your machine happens to come with a bad recipe and you follow it, you may think it's the machine's fault.

  24. My Japanese friends in college had a bread maker from japan. It was the same design as these. I thought the bread was sort of soft and dense like we see here. But they said Japanese people prefer that texture vs hard crusty bread. It’s more familiar to their palate for things like rice or dumplings, steamed buns etc. Who knew apparently they eat a ton of bread in Japan.

  25. Sorry, just had to necromance this discussion. I checked and my Breville has worked nicely for five and one half years. Frankly I'm surprised. The Breville is a much more elaborate device than the others and is highly customizable as well. I've used many different bread machnes over many years. Although the expensive ones give you a lot more than a cursory review like this reveals, they all can make a simple loaf much better than shown here. Some other really great ones: Breadman (highly customizable), Zojirushi (dual impellers for a bakery shaped loaf), and the Panasonic (narrow tall loaves – extremely well made). I know these things because I used them.

  26. Ok, I guess I was lucky since I got the Hamilton Beach machine for $37.00. The bread comes out pretty well. If I want better crust I bake it in the oven on a pizza stone.

  27. The ingredients are put in the wrong order according to the manual. It's yeast , sugar, water, then flour, salt, butter or oil.

  28. Why are all the top comments about the dude? This lady is charming, makes insightful comments/questions and her outfits are dope af. Great show, you are going places, I am keeping an eye on you young miss, subscribed!

  29. Look at those STUPID HIGH loaves of bread… who the heck makes sandwiches with those monsters!?!?! Dumb..

  30. I think bread machines' most redeeming quality (at any pricepoint) is they're machines. Meaning, you can buy the ingredients in bulk, load it up in minutes, set the timer and just bugger off to work. You're not stuck with a process that's not necessarily all that much more labour intensive (if you buy a stand mixer), but you have to be at home for and multitask around, nor with going out to a baker/corner store and buying fresh bread every other day. Given the poor availability of my preferred type of bread at my corner store and, frankly, a decline in quality from their supplier, I'm considering it.

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