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Oster ExpressBake Bread Maker
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https://www.oster.ca/en_CA/kitchen-appliances/oster-expressbake-bread-maker/2142729.html
2142729
Oster
2142729
https://www.oster.ca/on/demandware.static/-/Sites-master-catalog/default/dw2329ea1f/images/highres/Oster-images/Oster-new-images/SAP_2142729_01.jpg
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Additional Information
Enjoy fresh homemade bread whenever you like with the Oster ExpressBake Bread Maker. With its ExpressBake function, this innovative bread maker makes it easy to whip up a quick bread recipe and have it done in under an hour. Designed with 12 settings (including Gluten-Free), 3 crust settings, and 1.5-pound and 2-pound loaf capacities to customize your baking results. With the simple push of a few buttons, you can bake your favourite loaf of bread, whether you’re making a basic bread recipe or an artisanal bread recipe. The bread maker also includes a convenient automatic Nut & Fruit Dispenser. It’s also easy to customize your baking times: the bread maker is designed with a 13-hour programmable delay timer. Want to keep your bread warm and fluffy after baking? The automatic Keep Warm setting keeps freshly baked bread warm for up to 60 minutes.
- 1-HOUR BAKING: Bake a fresh loaf of bread in an hour (or less!) with the ExpressBake function
- 12 SETTINGS: With 12 settings including Gluten-Free, it's easy to customize your baking results
- 3 CRUST SETTINGS: Have your crust just the way you like it with 3 customizable crust settings
- AUTOMATIC DISPENSER: Includes a convenient automatic Nut & Fruit Dispenser for adding special ingredients to your bread
- 2-POUND CAPACITY: Generously sized to easily hold loaves from 1.5 pounds up to 2 pounds (680 g - 907 g)
- CUSTOMIZABLE BAKE TIMES: Designed with a 13-hour programmable Delay Timer to make it easy to customize baking times
- AUTO WARM SETTING: The automatic Keep Warm Setting keeps freshly baked bread warm for up to 60 minutes
Oster ExpressBake Bread Maker is rated
out of
5 by
15.
Rated 1 out of
5
by
mamager from
previous review
i wrote a previous review with a picture of the bread that did not cook properly.
Apparently that review was pulled. The machine makes a loud snapping noise and 5 of my loaves did not turn out.
Date published: 2022-04-26
Rated 1 out of
5
by
breadmaker from
No manual for this model
My machine did not come with a physical manual in the box and I cannot find one online for it anywhere.. I cannot use it at all. Where are the instructions for this model?!?!
Date published: 2022-12-25
Rated 1 out of
5
by
Oh Oh 5 from
je l ai achete aujourd hui aucune instruction en francais dans un pays bilingue juste en espagnol et anglais et on est au canada je ne recommende pas votre produit et en plus defaut de fabrication
Date published: 2023-12-09
Rated 3 out of
5
by
RyanE from
dispenser door won't shut
Overall I have enjoyed the machine. The dispenser door does make a rather startling noise when activated, but I got used to it. The problem is now the door won't catch to close.
Date published: 2022-09-19
Rated 5 out of
5
by
Bagamuffins from
Easygoing and delicious bread
Bought one of the first ones on the store rack way back
Date published: 2024-03-16
Rated 5 out of
5
by
Bobs your uncle from
Best bread maker
From beginner to expert you will love this product
Date published: 2024-10-12
Rated 4 out of
5
by
LoafUforever from
It may be me...
Adorable machine. Great features, all of which I'd like to explore. However, the primary purpose was to make my own (edible) gluten-free bread (I heard you roll your eyes; not my choice but the MD said my blood test indicated significant immune system reaction to gluten). For the life of me and my reputation as a research scientist specializing in experimental thermodynamics, I continue to fail at making even marginally suitable loaves of gluten-free bread. I want to keep this machine as I'm sure it will be great when I make sweet breads of all sorts and even jam! Yet, once again, the paramount reason for its purchase was to make edible gluten-free bread.
I tried three different brands of gluten-free flour comprised of different mixture content and ratios. I followed the gluten-free recipe in the manual to the letter multiple times (think double digits and don't judge). I tried permutations on ingredients. Some were recommended by the manual and others from different sources, which included the addition of egg versus just slightly increased moisture, the modification of the masses of flour and instant bread machine yeast, and different flour mixture compositions. I attempted variations on baking time and color selections. Not once did I get a normal bread dome, bread interior, or bread color. Instead, the domes are pale, rough, dry surfaces reminiscent of poorly laid concrete. The exterior surfaces are nearly always pale. Only one time did a browned exterior form although the dome still maintained a horrible concrete texture. Meanwhile, the interiors were dense in all experimental loaves and ranged from almost cracker-crumb dry to overly moist. Never once did any loaf appear similar to those pictured in the advertisements and support.
Again, experimental scientist and research professor here with an undergraduate and two advanced graduate degrees in chemistry, so I know very well how to design and execute with great precision single parameter variation experiments. Thus, to the reviewer with the sweeping comments about failing to make some anticipated standard level of bread is due to one not grasping the functions of the machine, well, raspberries to you is all I can say. It may be true in some instances, but it is not a absolute. In the case of my gluten-free bread maker journey, certainly the operations and features of the machine aren't a mystery. What astounded me is how/why in the blazes did anyone write such a crummy manual and Oster happily signed off on it. What befuddled me is why the bread maker gluten-free recipe simply doesn't work. My hypotheses on my repeated failures to form edible gluten-free bread include: 1) the gluten-free flour variety included in my experiments are representative of a small sample of those available and may not reflect the manufacturer choice, which is unknown and not in the manual (i did try two flours most frequently recommended in reviews elsewhere); 2) I need to do homework and compile the fundamental underpinnings of making bread and how specific ingredients perturb its formation and its development of desired properties; 3) the machine that I received might not have been carefully delivered and was subsequently damaged internally; 4) none of the above will help in my case and I will forever fail at this one endeavor although I've mastered everything else to which I've applied myself. Where to begin?
To the manufacturer: I hope that you can appreciate how maddening this is. Please modify your manual appropriately. I am happy to consult.
To others as inexperienced at making bread as I was, let's not give up. Surely there's some old text out there that contains the secrets to bread making. Very likely, others have acquired this information and will kindly share it while supplying all of the necessary details for a successful outcome.
Never surrAdorable machine. Great features, all of which I'd like to explore. However, the primary purpose was to make my own (edible) gluten-free bread (I heard you roll your eyes; not my choice but the MD said my blood test indicated significant immune system reaction to gluten). For the life of me and my reputation as a research scientist specializing in experimental thermodynamics, I continue to fail at making even marginally suitable loaves of gluten-free bread. I want to keep this machine as I'm sure it will be great when I make sweet breads of all sorts and even jam! Yet, once again, the paramount reason for its purchase was to make edible gluten-free bread.
I tried three different brands of gluten-free flour comprised of different mixture content and ratios. I followed the gluten-free recipe in the manual to the letter multiple times (think double digits and don't judge). I tried permutations on ingredients. Some were recommended by the manual and others from different sources, which included the addition of egg versus just slightly increased moisture, the modification of the masses of flour and instant bread machine yeast, and different flour mixture compositions. I attempted variations on baking time and color selections. Not once did I get a normal bread dome, bread interior, or bread color. Instead, the domes are pale, rough, dry surfaces reminiscent of poorly laid concrete. The exterior surfaces are nearly always pale. Only one time did a browned exterior form although the dome still maintained a horrible concrete texture. Meanwhile, the interiors were dense in all experimental loaves and ranged from almost cracker-crumb dry to overly moist. Never once did any loaf appear similar to those pictured in the advertisements and support.
Again, experimental scientist and research professor here with an undergraduate and two advanced graduate degrees in chemistry, so I know very well how to design and execute with great precision single parameter variation experiments. Thus, to the reviewer with the sweeping comments about failing to make some anticipated standard level of bread is due to one not grasping the functions of the machine, well, raspberries to you is all I can say. It may be true in some instances, but it is not a absolute. In the case of my gluten-free bread maker journey, certainly the operations and features of the machine aren't a mystery. What astounded me is how/why in the blazes did anyone write such a crummy manual and Oster happily signed off on it. What befuddled me is why the bread maker gluten-free recipe simply doesn't work. My hypotheses on my repeated failures to form edible gluten-free bread include: 1) the gluten-free flour variety included in my experiments are representative of a small sample of those available and may not reflect the manufacturer choice, which is unknown and not in the manual (i did try two flours most frequently recommended in reviews elsewhere); 2) I need to do homework and compile the fundamental underpinnings of making bread and how specific ingredients perturb its formation and its development of desired properties; 3) the machine that I received might not have been carefully delivered and was subsequently damaged internally; 4) none of the above will help in my case and I will forever fail at this one endeavor although I've mastered everything else to which I've applied myself. Where to begin?
To the manufacturer: I hope that you can appreciate how maddening this is. Please modify your manual appropriately. I am happy to consult.
To others as inexperienced at making bread as I was, let's not give up. Surely there's some old text out there that contains the secrets to bread making. Very likely, others have acquired this information and will kindly share it while supplying all of the necessary details for a successful outcome.
Never surrender.
Keep on loafing!
Date published: 2023-08-19