Hitachi Bread Machine and Rice Maker
Andy Michael USGS Guest
I just saw an ad for a Hitachi Bread Maker that will also steam rice.
Two questions for anyone that has one:
1. Does it make bread well? Particuarly how does it do on whole
wheat and rye? White bread isn't a big seller around these parts.
2. Will the rice maker mode do the usual rice maker things:
e.g. will it make the rice and then go into a warming mode
to keep the rice ready until the rest of the meal is?
We have limited counter space so combining the two functions seems
like a good deal.
Please keep rec.food.veg in the newsgroups if you post an answer
as that is the food group I usually read.
Thanks,
Andy
Ted Altar
>I just saw an ad for a Hitachi Bread Maker that will also steam rice.
>Two questions for anyone that has one:
>1. Does it make bread well? Particuarly how does it do on whole
> wheat and rye? White bread isn't a big seller around these parts.
The Consumers Association of Canada's magazine, CANADIAN CONSUMER
(which is our counterpart of U.S. based CONSUMER REPORTS), had
a product testing report in the July/August issue on bread
makers. Of the brand names tested only the PANASONIC (model
SD-BT55P) could make whole wheat bread without modifying
the recipes. Indeed, this machine also ranked first in the
taste and use test.
If you are prepared to experiment and modify (adulterate?)
recipes to fit the machine, then the next best choice was
the Hitachi HB-B201. One has to use, however, about 50%
less whole wheat flour :-(
Some of the advantages of the Panasonic is that it has
a special cycle for whole wheat bread which allows the
dough to rise longer, a heavier pan, a 10-minute power
interruption feature (which means that you don't lose
the loaf in progress due to a temporary power failure),
and a yeast dispenser that ensures that the water and
yeast do not mix until the right moment (this is critical
when using a delayed timer).
Cheers,
ted
Liana Simons
When it comes to the Hitachi Bread Machien I have the HB201 and
although I haven't made whole wheat bread I've experienced no problems
with any other type. Actually if after you put your ingredients in the
pan and make a little indent in the ingredients and put your yeast in
there you will have no problems (I've done this many times over night).
This model also has a 10 min power interuption feature and we
did make use of it. I'll be trying whole wheat this week and I'll
let you know how it did.
Liana
Michelle Dick
>The Consumers Association of Canada's magazine, CANADIAN CONSUMER
>(which is our counterpart of U.S. based CONSUMER REPORTS), had
>a product testing report in the July/August issue on bread
>makers. Of the brand names tested only the PANASONIC (model
>SD-BT55P) could make whole wheat bread without modifying
>the recipes. Indeed, this machine also ranked first in the
>taste and use test.
I have the Panasonic and am quite happy with it. The biggest
disadvantages are: it's the most expensive (I got it as a gift, nah
nah nah :-) and the rectangular shaped pan is not well-suited to
making small loaves. You can make 1 lb and 1.5 lb loaves, but not .5
lb ones.
Folks on Prodigy seem to favor the high-end Zoji. It does 100% whole
wheat and has a square tall pan suitable for large and small loaves.
The thing about breadmakers is that you can't use the same recipe for
all the different machines. There are about a dozen bread machine
cookbooks out, one of the most recent has 6 different recipes listed
for each type of bread. Welbilt recipes will fail in Panasonic
machines and Panasonic recipes will fail in Welbilt machines.
They are wonderful machines, however. Once you get comfortable with
yours you can whip up any bread combo you like. Whole wheat flax seed
bread, anyone?
I can't say I save money, since with all this great bread to eat, I
spend more money on gourmet jams (black raspberry Chambord preserves,
pomegranate jelly, etc).
--
Michelle Dick
art...@netcom.com
Tom Purcia (CXNIXPT1)
In article <1ma2e...@morrow.stanford.edu> an...@pangea.Stanford.EDU (Andy Michael USGS Guest) writes:
>
>I just saw an ad for a Hitachi Bread Maker that will also steam rice.
>Two questions for anyone that has one:
>
I have the same machine at home.
>1. Does it make bread well? Particuarly how does it do on whole
> wheat and rye? White bread isn't a big seller around these parts.
>
I have used mine many times to make rye,wheat and pumpernickel and have
experienced any problems. The bread has always come out perfect.
>2. Will the rice maker mode do the usual rice maker things:
> e.g. will it make the rice and then go into a warming mode
> to keep the rice ready until the rest of the meal is?
I'm not really sure about this because I have yet to use the rice mode.
There is also a third mode that makes jam. I have used this and so far the
results have been great.
Tom Purcia,
AT&T IMS
Jim Stine
Michael USGS Guest) writes:
>
> Two questions for anyone that has one:
>
> 1. Does it make bread well? Particuarly how does it do on whole
> wheat and rye? White bread isn't a big seller around these parts.
You betcha'. We've done that and had no problems whatever (at least for
whole wheat.
> 2. Will the rice maker mode do the usual rice maker things:
> e.g. will it make the rice and then go into a warming mode
> to keep the rice ready until the rest of the meal is?
We tried the rice reature and were very pleased. It not only made perfect
rice, but it kept it that way for up to an hour (It may be 45 minutes but
that's still pretty good)
jim
no disclaimers...
Matt Simpson
the bread I've made so far, but have some comments/observations/questions
that maybe some folks who've owned one longer can answer.
I haven't used the rice-cooking function yet. But from looking at the manual,
it appears that there's no way to tell it how long the rice needs to cook.
You can use the timer to delay the start of cooking. But I like brown rice,
which needs to steam longer than white rice (like 2-3 times as long).
The manual leads me to believe that it's just going to steam for 15 minutes,
and there's no way to change this. Am I right?
So far, I haven't made any 100% whole-wheat bread. There's a recipe that
came with the machine, which requires wheat gluten, and also requires
some special handling which would apparently prevent the use of the
delay timer feature. I also bought a recipe book called Electric Bread,
which provides lots of bread machine recipes. It has some 100% WW recipes
which require stopping the machine at the end of the knead cycle and
restarting it from the beginning, so that you basically knead twice
as long, which would also prevent using the delay cycle. The book mentions
that some machines have a special whole-wheat cycle, which does this extra
kneading for you, eliminating the human intervention. This might be
something you'd want to consider before buying, since the Hitachi
doesn't do this.
--
This signature file exists because our crappy newsreader won't work without it.
Diane Olsen
>
>Folks on Prodigy seem to favor the high-end Zoji. It does 100% whole
>wheat and has a square tall pan suitable for large and small loaves.
>
Does anybody out there actually have one of these? I've been looking
at Zojirushis for a couple of years now, because they're more programmable
than the others. But I haven't seen one that has a 100% whole wheat setting.
The ones that are carried at Macy's and similar places here tend to get
advertised as being able to make "whole wheat," but every time I've gone to
the store and looked closely at the machine and its documentation, it has
always turned out that what they meant by "whole wheat" was a mixture of
whole wheat and white flour.
Please tell me where I can get a high-end Zojirushi, and please include
the model number if at all possible! Thanks!
--Diane
Diane L. Olsen "A woman with a mind is fit for all tasks."
ol...@csli.stanford.edu --Christine de Pizan (c.1363-c.1431)
--
Diane L. Olsen "A woman with a mind is fit for all tasks."
ol...@csli.stanford.edu --Christine de Pizan (c.1363-c.1431)
Louise Marks
>Does anybody out there actually have one of these? I've been looking
>at Zojirushis for a couple of years now, because they're more programmable
>than the others.
One of my friends does. She loves it, but has never tried 100%whole
wheat.
Since you can program your own cycle, however, I would assume you
could program in extra kneading/rising time needed for 100% whole wheat.
>Please tell me where I can get a high-end Zojirushi, and please include
>the model number if at all possible! Thanks!
The Broadway chain in Los Angeles carries the high-end Zojirushi for
$299 and the mid-range (choice of 6 fixed programs: 4 yeast, 1 quick
bread, and 1 dough cycle, no jelly making) for $199.
Broadway is part of Macy's/The Emporium, so they probably carry the
same stuff.
--Louise
--
/////////////////////////////////////////////////////////////////////////
/ Louise Marks Internet: ma...@skat.usc.edu /
/ University of Southern California BITNET: marks@uscvm /
/////////////////////////////////////////////////////////////////////////
David A. Pearlman
>
>
>The Broadway chain in Los Angeles carries the high-end Zojirushi for
>$299 and the mid-range (choice of 6 fixed programs: 4 yeast, 1 quick
>bread, and 1 dough cycle, no jelly making) for $199.
>
>Broadway is part of Macy's/The Emporium, so they probably carry the
>same stuff.
>
Wait...Are you sure? Macy's owns Bullocks in LA. And The Broadway in
SoCal is the same thing as Emporium in NoCal. But I don't believe (unless
someone snuck something past me recently) that the two chains are
related...
I.e. you should be able to find it at Emporium, but not necessarily at
Macy's. No wait, in California, it's Macy*s. Wouldn't want to confuse
the two :-)
dap
--
=============================================================================
David A. Pearlman
Vertex Pharmaceuticals Inc. email: d...@vpharm.com
Charles R. Martin
key is that you add more water (something like 2.5 times as much). The
timer stops when the temperature rises above boiling, which of course
happens when the water has boiled away or been absorbed.
--
Charles R. Martin/(Charlie)/mar...@cs.unc.edu/Dept. of Computer Science/CB
#3175 UNC-CH/Chapel Hill, NC 27599-3175/3611 University Dr #13M/Durham, NC
27707/(919) 419 1754/"I can't slow down/Like a river I'm flowing on and on/
Some day some how/I will find where I'm going someday."
Karen Mintzias
MS> I've recently bought a Hitachi bread-maker/rice/jam cooker. I'm
Has anyone had any luck with the jam making function? I still haven't
gotten anything but berry syrup with mine! I could really use some
tips, if anyone has any. Thanks.
Karen
Michelle Dick
>ol...@Csli.Stanford.EDU (Diane Olsen) writes:
>>Please tell me where I can get a high-end Zojirushi, and please include
>>the model number if at all possible! Thanks!
>
>The Broadway chain in Los Angeles carries the high-end Zojirushi for
>$299 and the mid-range (choice of 6 fixed programs: 4 yeast, 1 quick
>bread, and 1 dough cycle, no jelly making) for $199.
The cheapest source that I know for the high-end Zoji (lists for $330
or so) is a fellow on Prodigy that runs a rehabilitation center for
disabled folks. He buys in bulk for his center and sells them as
well. Current price is $250 including UPS delivery in the continental
US. You can send bank check or money order for same day delivery or
personal check with 5-day delay to:
Delta Rehabilitaion, Inc.
411 Bryn Mawr Island
Bradenton FL 84207
Lots of satisfied folks on Prodigy with his service and knowledge of
the machine. And Prodigy has probably *the* most active bread machine
discussion group among all the elctronic providers. Linda Rehberg,
author of Bread Machine Magic, also posts there.
I have not personally bought from him, nor do I have his permission to
post this address here. I assume that he makes a little money off the
machines for his center and won't mind the wider audience (afterall,
he does hawk them on Prodigy).
I'm sure that if you send your address or call, he will mail you a
brochure. Those on Prodigy can check the food and wine bb in the
Bread Topic, under the subject Ask Irwin for more info. There is no
prodigy-internet gateway yet.
BTW, low-fat vegans should note that there is a highly active
McDougall group on Prodigy as well: food and wine, healthy eating,
MCD- subjects.
--
Michelle Dick
Katherine Fritz
>...Prodigy has probably *the* most active bread machine
>discussion group among all the elctronic providers. Linda Rehberg,
>author of Bread Machine Magic, also posts there.
Jeez, I guess I'll have to check the Cooks Online Forum on CompuServe.
That sure sounds like a challenge! :-)
Also, for those who hadn't heard: the Bread Machine Mailing List has
been resurrected as of mid-January. The new address for subscription
requests is bread-...@cykick.infores.com
--
Katie Fritz --Internet: fr...@ben.dev.upenn.edu -- CompuServe: 71257,3153
"From what I hear Earth is a podunk little place but they make great pastrami."
-- Graetwist, "Roadways" #1, Comic Zone Publishing
--Penn is not Penn State and I am neither--