I didn’t really either but that’s how it works. I just enjoyed a loaf of ny style rye that was pretty good! As said, a bit different and crusty, but I like crust. Anyway undoubtedly good.
Why would I bake my own bread? … oh, wait I’m baking my own bread … :roflmao: 
right now, I’m gona start, checking my sourdough …
Where did you get this Panasonic, if I may ask?
I think I may join the bread-making gang. I can get good white bread, but I prefer whole wheat.
And today I suffered the unfortunate shock of finding out that Gino Pascio is gone. No more pecan whole wheat bread. 
Bad, bad economy! :fume:
I’ve got a full sized gas oven and grill, and I can certainly rustle up a bread tin or ceramic flower pot, but I’m utterly ignorant in the ways of the arcane alchemy of bread making… Could you more skilled and self sufficient forumosans offer me any advice or recipes to begin with?..
allrecipes.com/Recipes/Bread/Main.aspx is a good start
I got it at the Panasonic outlet in the new Sogo, got a 10% discount off sticker price. I saw it in electronic stores like 3C and Best too.
So, what’s the fun of putting some stuff in a machine and having the thing doing the works for you … no hand contact with the soft dough, no pleasure of working and shaping it … :eh:
Instant gratification?
Doubt that … buying a bread and eating it … that’s instant … :lick:
Quick gratification? Foolproof?
No oven to begin with? I’ve seen a few ovens in the past -I brought all my baking utensils from home, first of all because my mother does not use them and she might dispose of them as she has done with many other of my things , but a new baking spree was halted when I saw the 
prices of REAL ovens.
Let’s talk ovens over here.
I bought 2 things that have made my baking life in the tropics much easier.
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A slab of marble from a construction supply store - you keep it is the fridge or freeze for when you are working with pie crusts and the like…extends your working time with the dough. Make a nice clean surface to work with that resists sticking.
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2 clay roof tiles (from same construction supply store) to put in the bottom of the oven. Heat them up in the oven and splash water on them right after you put in the bread dough - give you a nice crust.
I never liked the bread that came out of the machines - but when lazy I would use them to make dough.
I use a metal pan for the steam generation, I fill it with water before I start, and by the time the breat starts to form a crust, the water is gone, and the oven is drying up.
I bake every morning, as I like my breakfast rolls fresh.
It’s more about the mouth contact with the baked dough for me 
A trip to Sanxia or at a minimum Gaodaowu in Tienmu for me is not quite instant lol. besides i won’t stack this bread up against yours but i will with what i can get at Peck
You want almost instant bread and you have an oven? Here you go.
You need an oven of some kind, a whisk, perhaps a wooden spatula, a bowl big enough to allow the dough to rise to double its size, water, dry yeast, salt, wholegrain flour, and regular high gluten flour. All this can be bought in a geant or a well stocked supermarket.
12 hours before you want to bake, you start your preparations.
Take 1/2 liter cold water, and mix in 2 teaspoons of salt, and hanf a small packet of dry yeast. Whisk it so it’s mixed well.
Then add 200g of wholegrain flour, and mix that in well.
Once that’s done, you slowly add high gluten flour and whisk it in. Keep on doing that until the dough is shiny and very sticky. No need to get your hands dirty. A wooden spatula is good for the last minute of mixing the dough.
Once the dough is well mixed, you cover it, and put it in the fridge. It will slowny raise overnight.
The morning after, before you jump in the shower, you take 2 spoons and set some half-2/3 fist sized buns on a baking pan. Remember to use a baking sheet. Work the dough as little as possible, and set them air bubbles and all.
I will then add a bit of water into a deep pan, so the steam will ensure a nice crust.
Bake 15-20 minutes till they start to change color. Take them out, let them cool for a m inute or 2 and eat.
I usually make the dough 1-2 times a week, and only bake a little bit every day. The dough is good for a couple of days in the fridge. The kids love them, so do I. Once I have the dough, baking a couple very fast is no problem, I sometimes bake 2-3 for my lunch.
Funk500, Elegua, Mr.He… You’ll make a baker of me yet, thanks… This weekend, come hell or high water, I will create bread!.. Although if my previous attempts are anything to go by, a sodden lump of grainy paste might be more likely…
Follow my instructions to the letter and you will at least get buns. It’s very easy.
It’s easier to bake here in the winter, as in the summer the dough rises too fast and you generally don’t get as good result. A light dough should rise for about 30min to an hour and whole grain/rye for at least an hour. Make sure you don’t add too much salt as it’ll kill the yeast and make sure the liquid isn’t over 50 degrees C as that will also kill the yeast. Add some fat (olive oil works in most cases), but not too much again. Add a tiny bit of sugar, 1 TSP is more than enough, as it will make the dough rise better and it won’t add any sweetness as the yest will consume it. Don’t mix in too much flour and start by adding about half, then add a bit more and a bit more while you’re working the dough as the dry flour absorbs more of the liquid and this should result in a lighter bread. Make sure you knead a light dough for at least 3-5min and a whole grain/rye bread for 5-10 min. The same goes if you use high gluten flour, as it needs more kneading than normal plain/all-purpose flour. Once the dough has risen, knead the dough again, form loafs, rolls, whatever you want and set them aside to rise for 30min before backing in the oven. Rolls goes in for about 8-12 minutes at a higher heat than bread (about 200-225C) and bread for anything from 30 min to an hour depending on what kind of bread it is at about 175-200C.
Good luck 
How about the no-knead bread?
Artisan Bread in Five Minutes a Day
I am tempting to try.
We recently bought this Zojirushi bread maker, and we’re quite happy with the results.