Baking form
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Brick. Ready bread has a rectangular shape.
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Baguette. A baguette looks like a classic loaf elongated in length — the bread turns out to be oblong, rounded at the ends. Due to the large length and small width of the baguette, breadmakers sometimes provide baking up to four baguettes at the same time.
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Round. The bread is round, sometimes narrowing down.
Number of programs
The number of recipes and special programs (raw dough, jam, yogurt, etc.) provided in the bread machine. The larger this number, the more advanced this model is, the wider its capabilities. On the other hand, extensive functionality significantly affects the price. It is also worth considering that a specific set of programs in different models may be different; so when buying it is worth specifying not only the number of cooking modes, but also their specific list.
Additional programmes
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Cake. The programme is designed for baking sponge cakes. Working according to the Cake programme, the bread machine creates optimal conditions for the sponge to rise well and acquire a soft porous structure.
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— Jam. Due to the possibility of mixing and heating the product in the working chamber of the bread machine, many models allow you to cook not only bread, but also jam. For this, a special temperature regime is provided, in which more useful substances are stored than during conventional cooking over an open fire.
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Dough kneading. Programme for preparing raw dough, without subsequent baking. It is useful if you plan to cook food outside the bread machine — for example, you can make dough for pies, dumplings, etc.
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Pasta. Special kneading programme for hard dough for making homemade pasta. It is found mainly in advanced models of bread machines. Allows you to knead a thicker dough than for bread.
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Pizza.... Kneading dough as a base for pizza. The programme involves compliance with a certain recipe using yeast cultures.
— Yogurt. Programme for making yogurt at home. Milk and starter culture are loaded into the working chamber of the bread machine, after which the optimal temperature regime is maintained there for the vital activity of beneficial lactic acid bacteria.
— Cream butter. In some bread machines, it is possible to use a stirrer to whip butter from milk, cream or sour cream. The presence of such a feature is useful, in particular, because the ingredients for making butter do not have to be fresh — thus, you can buy fresh sour cream for eating, and use it for butter after standing for a while.Double baking form
Possibility of baking bread as two separate loaves at a time — unlike the usual procedure, when bread is most often baked in one loaf. Typically
, a double baking form is used in bread machines that bake bread in the shape of a brick (see Baking shape). Smaller loaves are often easier to slice.
