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2. The 7 Best Bread Machines for Every Kind of Baker - AOL

   www.aol.com/lifestyle/7-best-bread-machines...

   Buy: Flour Water Salt Yeast $17.39 (orig. $35.00) 50% OFF. While the best bread machines are an indispensable tool for serious bakers, some people aren’t quite ready for that kind of commitment.

3. Rotimatic - Wikipedia

   en.wikipedia.org/wiki/Rotimatic

   Rotimatic uses machine learning so each machine takes some time to make good bread; they are also connected to the internet for software upgrades. [ 7 ] [ 8 ] It takes about a minute to make one roti after the machine has been fully heated up which takes more than five minutes. [ 9 ]

4. Bread machine - Wikipedia

   en.wikipedia.org/wiki/Bread_machine

   A bread machine, or breadmaker. A bread making machine or breadmaker or Bread Maker is a home appliance for baking bread. It consists of a bread pan (or "tin"), at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings ...

5. Joseph Lee (inventor) - Wikipedia

   en.wikipedia.org/wiki/Joseph_Lee_(inventor)

   The next year, on June 4, 1895, [4] Lee received a patent for a machine to make breadcrumbs. [3] This invention was prompted after Lee's machine started making too much bread. [5] The Royal Worcester Bread Crumb Company used Lee's invention to make bread crumbs for restaurants. [6] By 1886 he was a wealthy inhabitant of Newton.

6. 20 most worthless pieces of junk: #8 -- Ice cream maker ... - AOL

   www.aol.com/news/2009-07-16-20-most-worthless...

   There are two machines in my kitchen that are supposed to save me time, but don't -- an ice cream maker and a bread making machine.I understand that these machines are meant to save time and ...

7. Lame (kitchen tool) - Wikipedia

   en.wikipedia.org/wiki/Lame_(kitchen_tool)

   A slash on the loaf's surface allows the dough to properly expand in the oven without tearing the skin or crust and also allows moisture to escape from the loaf. It also releases some of the gas, mainly carbon dioxide, that is trapped inside the dough. Proper scoring also allows the baker to control exactly where the loaf will open or bloom.