Having owned several bread machines, I can already tell that this will be the best ever. A beginner might slip a bit early on, owing to a manual that thinks everyone weighs their ingredients, and flour measured by the cup is some kind of alternative baking method--and the digital display can be confusing. Inexplicably, NO recipe for whole wheat bread (I've fixed that; see below).
But the SD-RD250 is the quietest bread maker I've ever used and barely moves out of place. A nice break from the rockers I've owned in the past. I like the fact that the yeast goes in first, protecting it from the wet stuff.
It also has the smallest footprint I know of among machines in its class, allowing me to store it in a cupboard.
The lack of a window on top is not a problem. It's OK to lift up the cover for a quick peek.
WHOLE WHEAT BREAD
Adjust this for altitude. I bake in Albuquerque, where we're a mile high, like Denver.
Yeast 1 Tbs plus 1 Tsp
Flour 4 1/2 cups
Sugar 3 Tbs plus 1 Tsp
Splenda 3 Tbs plus 1 Tsp
Dry Milk 2 Tbs
Wheat Gluten (optional, but makes the bread stretchy) 1 Tsp
Salt 2 Tsp
Olive Oil 3 Tbs plus 1 Tsp
Water 1 3/4 cups
I used the Basic, Bake settings (4 hours), XL size and Light crust, though Dark should be just fine.
This recipes makes for a big loaf of substantial bread.
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