Breadman TR2200C Ultimate Bread Machine

I spent a long time reading all of the reviews on breadmakers before I bought this one three weeks ago. After returning three other machines in the past because they made bread you could use for a doorstop, I really didn't think I would ever own another one. I wanted a machine that would make artisan breads and this one is it!!! To test the waters I made four loaves of white bread the first week. After following the recipe for a 1 1/2 pound loaf of white bread from the instruction book that came with the machine, I was shocked that the bread was similar to my previously poor experiences with breadmakers. I called Breadman and spoke with a wonderful customer service woman. She told me that they are trained on the machine for two weeks before being allowed to answer questions for customers. She said that the temperature of 80 degrees for the water, that is listed in the book, is too low and to bring it to 95 degrees. Also, she said to check the dough after five minutes on the second knead and make sure that it's not too wet or dry. It should feel like scotch tape when you touch it, sticky. I told her that the dough was shifting to one side of the machine and coming out lopsided and she told me to quickly open the machine after the shaping cycle and to shape the bread evenly so the dough would rise and fill the pan properly. Also, she said I could remove the paddle at that time, if I wished. So I tried it again. This time I added more water, 1/2 tsp. and used 95 degree water. It came out better. The third try, per my husband's suggestion, I raised the water temperature to 105 degrees and added 1 1/2 teaspoons of water. This loaf rose higher and was lighter and fluffier when you cut it. The fourth try I raised the temperature of the water to 110 degrees and only added one tsp. of water. Ah, PERFECTION!!! I have to say it was funny making a new loaf every day and then lining them up on the counter to see the height of each loaf grow each day. It looked like stair steps as they grew higher with each batch. Never having had much experience with baking bread it took time to know when the dough is right. My husband had suggested the higher water temperatures because the pan is cold, it states up to 110 degrees on the yeast package and he was right. The bread comes out very similar to the packages of white bread that you would buy at the supermarket, fluffy and soft, but the flavor is oh so much better tasting. No more "door stop" bread here. Next I made the French Bread using the dough cycle only and removed it, shaping it into small round loaves ( 1 1/2 pound recipe makes two reasonable size loaves) and next a long loaf which I shaped into a pan made for French Bread baguettes. All of them came out perfect. Again I added more water than they called for so I suspect where you live, the altitude, etc. can make the difference. I'm in Southern California so it's a little less humid than other parts of the country. I froze one of the loaves and used it a few days later. Defrost it on the counter, wrap in foil and warm it through in the oven at 375 degrees. Comes out like it did the day you made it!!! Tonight I made the Cheesy Garlic Rolls in the book. They came out perfect and soooooooo good!!! The machine is easy to clean, does everything it is supposed to, the customer service people are GREAT, and I couldn't be happier. The recipe book that comes with the TR2200C Ultimate Bread Machine is very helpful as well as the video because they explain everything clearly and the recipes are wonderful. I'm looking forward to making the sour dough bread starter in the book, since that is my favorite bread, and I'm sure it will be wonderful. I don't think you could find a better product and with a one year warranty, and, even if something goes wrong, they will handle the problem for you. I would recommend this machine and at Amazon's price, I don't think you can find it for any less anywhere!!! Also, I used the free Super Saver Shipping and it only took three days to get here.

I recently purchased the Breadman Ultimate after my old machine died after only 2 years of use. At first, I was so disappointed that I would have to buy another bread machine since I thought mine did such a great job (although I usually just used it for dough and rarely baked bread in it because of the short rectangular shape). However, upon researching bread machines, I quickly discovered I wouldn't have to pay a fortune for something that did more than my old machine. Without going into too much detail since I have only used it about 6 times so far, let me just say this machine is amazing. Not only does it knead dough better than my old machine (my old machine didn't have a variable cycle...it only used one speed to knead dough whereas the Breadman uses a slow-start and builds up speed in cycles), it also bakes far better. Every loaf I've made so far has been outstanding. Each time I use it, I fear I'll be disappointed (finally), but I never am. Tonight, I made banana quick bread which turned out perfectly (something my old machine had trouble with and always turned out far too tough because of excessive kneading) and orange cinnamon bread which is divine with a perfectly dark brown crust and tender interior. What's more is that this new machine is fully programable (my other one wasn't - you could only program the delay timer), is easier to set since it has separate buttons for crust, loaf-size, and "add-ins" (it also has an add-in dispenser), and has more baking options than my old machine. I have yet to make jam in my machine, but I am looking forward to that experience. The first and only time I made jam in my old machine, it burned and was unusable. My only disappointment is that I couldn't buy the newest version of the Breadman Ultimate Pro that actually ferments your starter for you overnight at the proper temperature and then proceeds to bake your sourdough bread. Alas, I couldn't see paying $150 more for just that feature. The best thing about the Breadman Ultimate? The price. A mere $99 for such a wonderful machine (my old machine was $130 two years ago).

I bought this model based on lots of great reviews on this and other sites. This is the first bread machine I've used, so my opinion is based on my expectations and experience with this one model and not on comparisons with other models. I've had the TR2200c for about 5 months; I make about 4 loaves of whole wheat bread a week for our family (I no longer buy bread since getting this machine). So, I've made around 90 loaves in it. When I got the machine, the paddle would not fit on the spindle due to sloppy manufacturing. I trimmed some flash from it with my own tools, then it fit fine. The case looks dented, but after looking at it a while, I realized it is just the way they bent the sheet metal. Otherwise, it arrived in good shape. There was an unpleasant smell the first time or two we used it, but the instructions with it said this would happen. The first two loaves came out small and dense. The trouble shooting guide said this was due to inaccurate measurement of ingredients. I have a fair bit of laboratory experience, and I know how to measure ingredients. Nevertheless, I started painstakingly measuring the ingredients to a level of exactitude that pushed the envelope of normal kitchen measuring devices. The next loaf came out the right size, but the following one came out small again. We used the exact same recipe prepared exactly the same way over and over- sometimes it would be a normal loaf, sometimes it would be small and dense. Even the ingredients did not vary in quality, because I buy in bulk; it was all from the same containers! We watched the temperature of the ingredients, the way they were distributed, the order in which they were added. Nothing mattered; we got varying loaves. Then suddenly it stopped! After it stopped, it didn't matter whether I made the loaf or my wife, whether we measured exactly or were sloppy, the loaves started coming out right every time! Again, this is using all the same ingredients and the same recipe (the whole wheat recipe in the book). Eventually, we got to where we would just throw the ingredients in, roughly eyeballing the measurements, and it would come out fine every time! A mystery! I should note that throughout this time, it was typical for us to get thick, hard clumps of unmixed cooked ingredients stuck around the edges of the bread. The only way to prevent this was to open the machine and scrape the sides while kneading. This is not what was causing the small loaves though, because it happened on the good loaves, too. After several months of good loaves and steady production, last week I suddenly got a small dense one again. I just don't know what's going on... The machine is noisy. It sounds like it's going to self destruct while it's kneading. I adjusted the clips for the pan and that helped a little, but it's a little scary. All the parts are tight and working as designed as far as I can tell. Other complaints: I don't like the beeper. The window fogs so you can't see inside, plus it needs a light. The diplay panel is hard to read depending on the angle of the light. The paddle usually is stuck to the bread and rips a giant hole out of the bottom when removed. It's a little hard to clean. The loaves vary in shape and are sometimes lopsided. 2 lb loaf slices are too tall for a toaster. The handle on the pan falls in front of the loaf when you try to dump it out. If you leave a loaf in after it's done, it automatically heats it, and it will rise and dry quite a bit if you allow it to do this. On the up side, I have not thrown out one loaf of bread; all have been edible although some were marginal. When it comes out right, it's really good. And, it's right more often than not. This machine has been pounding out loaves for us for months, and I guess that alone says something. This machine has already nearly paid for itself in what it saves us on buying bread. For all it's problems, the family definitely prefers the bread from this machine over that from the store or bakery. Overall, I'd say it works and I use it a lot. I'd give it 2 1/2 stars but I had to pick either 2 or 3.

Have had my Breadman TR2200C for over two weeks now and have baked in it almost daily, sometimes more than once. Have owned a bread machine before which I used only to mix the dough as the baking results and shape were not desirable. Also, have been an old fashioned breadmaker for over 30 years. Time for a real change now! The Breadman does a wonderful job and is soooo easy to use. I really love it. Have made wheat, white, French bread recipes and all come out beautifully IF you use the correct yeast with the correct cycle. Found that bread machine yeast works totally like rapid rise yeast in this machine (I don't care what the yeast manufacturer claims) -- a disappointment on the long cycle but good on the rapid cycle. Active dry yeast makes beautiful, tasty loaves on the regular cycle (which I prefer as the flavor is better, I think). I do check to see how the bread/moisture mixture is doing at the beginning of the mixing cycle and adjust as needed (add more liquid or flour in very small increments -- usually very little adjustment needed so proceed cautiously here). Then, as the last rise begins, I gently pick up the dough, remove the mixing blade and position the bread in the pan where I want it for the final rise. No dough hook hole in the final product this way. Baking results have always been good and as expected. You can just let the machine do the whole thing, but a little attention will guarantee excellent results every time. The programming functions are very easy to use. The add ingredients feature has worked perfectly for me. The unit cleans up easily. What more can I add? Get one for yourself, your kids, your friends. Great Christmas gift!

As a traditional bread maker I had avoided bread machines for years for many (good) reasons. However as my life got busier, and my inclination to take the time to make bread and clean up the mess lessened while quality whole grain and natural breads became more expensive, I became more open to the idea. Technology has improved these machines to the point where I can state I put it to the test and it passed with flying colors. The delay timer function is a marvel, allowing you and your family to wake up to the smell of fresh bread. I have had the Breadman Ultimate TR2200C for a month and a half now and can truly say I am delighted. I have made at least 20-30 loaves with excellent results. After researching this model and comparing it to the more expensive Zo, I am not sorry this is the one I chose. Earlier complaints of the motor stopping after the first time seem to have been fixed with the (C) letter after the 2200 number. I called Salton to enquire and was told that improvements were made to earlier models, and when made, the model acquires some distinguishing letter or number. So no problems with a bum motor. The manual that comes with the machine is useless and I would encourage you to purchase the following: The Bread Lover's Bread Machine Cookbook by Beth Hensperger; Bread Machine Magic and/or More Bread Machine Magic by Linda Rehberg and Lois Conway. The recipes are excellent and will take you through just about any type of bread you wish to make. Many recipes also focus on using the dough cycle to partly complete breads such as focaccia, panettone, french bread and others with traditional shapes that don't suit the loaf pan. Now for tips and techniques to pass on to ensure your success. I use King Arthur flours and SAF instant yeast. SAF is hard to find, but can be ordered from The Baker's Catalog. Red Star or Fleischman's instant-style yeast is a substitute. Measurements are very important and I have found the best success using the following methods- lighten your flour with a whisk, and use the dip and scoop method. (I keep my flour in large Tupperware containers, making whisking easier.) Blend your flours (wheat, bread, gluten, oats, grains, etc.) together with a whisk for even distribution. Important: put your liquids (butter, oil, water, milk, etc.) in the loaf pan FIRST, then add your sugar, honey, AND SALT. Salt should go in with the liquids so as not to touch the yeast. Then put in your grains and flour combos, making a small indentation in the center to put your yeast on top. You are now set to bake or delay timer bake. Oiling or buttering the paddle will help it slide out more smoothly, although in the case of delay bake it will stick somewhat. I keep a pair of tweezers handy for surgery when the loaf comes out with the paddle still in it - only occasionally. What I don't like- the lack of a lit LCD display. VERY ANNOYING. the screen is curved, the unit on a countertop is tall and I am short, forcing me to get a stool and flashlight to set the settings properly. Otherwise this machine has liberated me, saved me money and delighted myself and my daughter while we enjoy the aroma and explore the many possibilities it's use is bringing easily and efficiently. (Think Chinese steamed buns stuffed with barbequed chicken or pork.) Enjoy!!

I have had my machine now for 2 weeks. In that time I have made at least 15 loaves of bread and each one has failed to rise. I have tried whole wheat, whole wheat and white wheat, whole wheat and regular flour, and just plain white flour. I have tried hot water, doubling the yeast, adding gluten and nothing has worked so far. I have wrapped my machine in blankets, etc. Every idea I have read from online reviews. I bought another bread machine book to try additional recipees and still I can't get my bread to rise. There are so many positive reviews that obviously I must be in the minority, but I thought I would share my experiences as I have a feeling that I am not the only one having trouble with this machine. Additionally, the mixing tool is already getting loose on the spindle. I can invision this becoming a problem for someone who bakes bread on a somewhat consistent basis. One other beef, the window is worthless. It fogs over immediatly and you have to open the lid (letting warm air out) to view progress and make sure all is mixing as it should. Good luck.

After an abortive try at breadmaking a couple years ago (two bland, spongy loaves, and weeks of sore wrists from kneading) I figured I'd leave it to the experts. But I finally walked past that 'specialty flours' aisle once too many times at the supermarket, and so I broke down and bought this bread machine. I didn't know quite what to expect, never having seen a bread machine before. I can tell you that this idiot-proof machine goes from zero to staff-of-life in 3 hours 32 minutes. Basically, it's like this: You dump in the liquid ingredients. You dump in the solid ingredients. You make a little hole in the flour pile, for the yeast, and then you dump the yeast in there. And If you have stuff you want dribbled on the top of the final loaf, you put that stuff in a special little compartment, which falls open at the right time. Then you push a button. Hey presto, delicious bread! I honestly didn't believe the bread could be so good - or the machine so forgiving. Just for laughs I dumped a bran-muffin ready-mix package into the 'honey banana bread' recipe - the result was better than the normal recipe. You can dump in a lot of things - fruits, nuts, weird flours, molasses, rye, caraway and poppy seeds, oats - it all works. I've yet to have the machine protest, even when I put it on the wrong setting. Sourdough and really good white bread, as you might expect, take a little extra work, but each can be attained. And don't underestimate the fun factor - kids will love making bread and eating the fruits of their labors! I'd recommend this for anyone who likes to cook or eat bread!

Nearly a week was spent looking through feature sets, reading reviews, and considering price points when I finally decided on the Breadman Ultimate T2200C. That decision was made just under a year ago. Waiting a year to leave my review was intentional; I understand the draw of new, shiny toys and in all the excitement, it's easy to lead prospective buyer's astray with incomplete reviews. That said, let's get started. Being a bread making novice, I found the included instructional video to be invaluable, though it might have been prudent to include a DVD as opposed to VHS tape, considering current technology trends. Watching it once was enough to get started making my first perfect loaf of bread. It showed precisely how to add the ingredients, gave some tips for better bread making, and went over the general functions of the machine. Things were glorious for the first few months, the aroma of fresh bread wafting through the house. Making, on average, one to two loaves per week, I became known as the bread lady. People were coming from far and wide to sample my goods. (OK, maybe not far *and* wide, but I did get nick-named the bread lady.) Then, the problems started... One morning while some dough was kneading, I heard a loud clang and suddenly it sounded as though bombs were going off in my kitchen. Springing up from my office chair and sprinting to the kitchen, I saw that the bread pan had come loose and the machine was jostling itself perilously close to my counter's edge. After pausing the machine, repositioning it, and pressing the bread pan back in place, all seemed well again. Too bad it didn't stay that way for long. Future incidents increased and soon, the bread pan refused to properly lock in place. This significantly impacted the amount of bread I made, which dropped down to one to two loaves *per month*. A year later, the bread pan staying in place is truly a hit or miss. With Thanksgiving nearing, I decided it would be nice to have fresh bread with our turkey. The Breadman decided otherwise. I plugged in the machine and nothing happened. The beep of mechanical life was absent and the screen was totally blank. I tried pressing buttons and followed the instructions in the manual (which are really vague when it comes to this problem), yet nothing. (This wasn't the first time, either. Though, I should be clear, the previous cases were few, sporadic and non-disruptive.) The day before Thanksgiving and my bread machine refused to even acknowledge the presence of electricity -- I was beside myself. Many people were promised fresh bread and I surely wasn't about to touch a conventional oven. My only recourse was to head out into holiday traffic and snag a $40 deal from Wal-Mart -- nowhere near the same quality of bread, unfortunately. Suddenly, after allowing it to sit unplugged for another three days, it sprang back to life. Unfortunately, it did so with a customer service rep on the phone and it left me with a bit of egg on my face. No matter, I discussed the issue of the unstable bread pan and she gave me some tips. Basically, she said it was my fault - or rather, my bread dough's fault. Funny, considering my bread dough hasn't changed *at all* (I use the exact same recipe each time) in the year I've been using the bread machine. At the end of the day, the bread machine still works, but I don't know for how long, the bread pan is unstable, and the customer service was unable to do anything for me after the 10 minute wait to speak with a human. One would think that a year's use from a bread machine that costs $xx is a pretty good value, but it's not the case. By my calculations, when I consider the cost of the machine, ingredients and the number of loaves I've made, it comes out to be just under $10/loaf. Had I known that was the value I'd be getting, I'd have stuck with store bought for $3/loaf. Although the machine makes absolutely beautiful bread, the cost versus quality just doesn't stand up to the test of time. If you plan to make a number of fancy breads, need a machine that produces amazing baking results, or can justify the high cost per loaf, this is a great tool. But be aware that it may not stand up to the test of time or the wear and tear.