A better question might actually be, if you own one, do you actually use it?!
The shot above is our neglected bread machine (note the fine coating of dust). Since getting into artisan bread baking a few years back, we used it less and less until...well, we can't remember the last time we used it.
But it's hot and humid in Boston this week. And we've become accustomed to fresh bread. And in this heat and humidity, the idea of turning on the oven makes us break out in preemptive sweat.
So...should we haul out our old bread machine?
Part of the reason we abandoned our bread machine was the lack of quality. Once we started baking our own, there just wasn't any contest.
And then, of course, the no-knead bread and "artisan bread in five minutes" phenomenons hit, giving us the best of both worlds.
But perhaps there's still a time and a place for the bread machine?
A quick internet search revealed several intriguing recipes:
Fresh Rosemary Bread
Hawaiian Sweet Bread
Steakhouse Wheat Bread
Black Forest Pumpernickel
Blue Cheese and Walnut Bread
We even found a recipe for Ricotta Bread--it would be interesting to see how it compares to our artisan Ricotta Bread!
Are you using your bread machine? If so, what are your favorite recipes?
Related: Word of Mouth: Limpa Swedish Rye Bread
(Image: Emma Christensen for the Kitchn)