Sunbeam 5891 2-Pound Programmable Breadmaker
by Sunbeam
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Product Summary
Manufacturer: SunbeamBrand: Sunbeam
Model: 5891
Product features:
- 600-watt programmable breadmaker makes 1-1/2- or 2-pound loaves of bread
- 12 cooking functions; 3 shade selections; 13-hour delay bake; LED display; touch-control panel
- Metal utensils should not be used with removable nonstick baking pan
- Wash by hand only; instructions with recipes included
- Measures approximately 14 by 19 by 13-1/2 inches; 1-year limited warranty
- Bartelt Crumb Box
- Oster 5838 ExpressBake Breadmaker, White
- 16 Speed Black Blender
- The Cit Group/Commercial Servi Sunbeam Iron Heritage Stm Spray Mist Nonstick Soleplate
- The Cit Group/Commercial Servi Sunbeam Iron Heritage Stm Spray Mist S/s Soleplate S-Cln
Kitchen and Housewares Reviews of Sunbeam 5891 2-Pound Programmable Breadmaker
Customer Review: Excellent results when you find the right recipe
Summary: 5 Stars
I've had my Sunbeam for about a year now, and I'm only just beginning to work out how to get the best out of it. I know, I know - slow learner :)
Frequently, when I tried various recipes from the booklet that came with the machine, the result would sink in the middle and/or be so light in texture that it was virtually impossible to slice it without generating a pile of crumbs.
However... If you want a nice dense loaf (one that you can cut fairly easily and cleanly) then I recommend using a combination of half-and-half regular white and whole wheat flours. "Gold Medal" products have worked well for me when using the ExpressBake setting for a traditional 1.5 lb loaf (about page 17 in the booklet, depending on which version of the publication you have). Specifically the All-Purpose and the All Natural Stone Ground Whole Wheat flours seem to do well - one and a half cups of each.
You don't need to use ordinary sugar either - I have successfully used Splenda's baking sweetener in its place (Splenda is about 85% Dextrose which yeasts seem to be quite happy to munch on).
In place of the oil I have on occasion used a large dollop of I Can't Believe It's Not Butter (Light) with decent results.
I have also successfully used NoSalt in place of regular salt. This can be helpful if like me you're very sensitive to added sodium in foods.
As far as yeast goes, I have read that it's important to use fresh yeast. In my case, my mileage definitely varied :)
Initially I tried some freshly bought Fleischmann's Instant Yeast and didn't get great results. What finally worked well was an out of date Fleischmann's Active Dry yeast (Jan 21, 2007 was the expiry date!). Two packets of that seem to do the trick every time.
Two key things: one, it's very important to premix all the dry ingredients together thoroughly (all of them - ignore the instructions to add the yeast separately unless you really are going to use the delay timer) before adding to the non-dry ingredients. Only when I did that was the result anything like acceptable (i.e. uniform consistency).
Two, make sure the water is actually above the temperature the booklet specifies before you put it into the bread pan (about 150 degrees F seems to work well for me; I tend to microwave tap hot water and then check the temperature just before using it). The process of putting the warm water into the bread pan cools the water extremely rapidly and that has an impact on the metabolic processes of the yeast, slowing them down.
Finally, the loaves always come out looking rather anemic on top. That's not a fault, it's just a fact of life. So what I do is to place the finished loaf under the broiler (about 3 inches away from the element) for about 2 minutes just to brown the top so that it looks consistent with the sides of the loaf. Keep a watchful eye on the bread so that it doesn't burn!
I've found that placing the finished (cooled) loaf inside a sealed bread container in the fridge overnight appears to allow the loaf to settle down and be amenable to slicing. I go through a loaf in less than a week but generally speaking I've not had a single loaf develop any mold at all as long as I keep it in the fridge. I can't say the same for commercial loaves (probably because they're exposed to much higher temperatures and spores galore in the supermarkets before they're bought).
Occasionally if I want to tweak the flavor of the loaf I'll add a few sprinkles of Oregano to the dry inredients before premixing. This may not always be a good idea if you want to spread preserves on the slices :)
I've found that toasting the slices from loaves generated from this recipe produces some really nice results - slightly crisp but not so hard that the toast shatters on being bitten into :)
Allow to cool considerably after toasting then spread with genuine Irish Butter (e.g. Kerry Gold)
Description of Sunbeam 5891 2-Pound Programmable Breadmaker
elay Bake Breadmaker 2 LBBread Machines
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