Breadman TR2500BC Bread Machine
- Power Interruption Protect: With Power Interruption Protect
- Max Loaf Capacity: 2 lbs
- No. of different Programs: 300
- Jam Function: With Jam Function
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Breadman TR2500
Pros
Very good kneading process.
Cons
More costly than some, but not bad at all.
Recommended it?
Yes
The Bottom Line:
I would recommend this breadmaker. I cannot really speak for all the models out there, but this one works well for me.
Check out my review of the Sunbeam 5891. In that review, I compare it to the Breadman TR2500. The Breadman is the winner because of a much stronger kneading motor and kneading process. I had an Kenmore which was a private labeled Breadman and a look-alike to the TR2500. I had made maybe 300 loaves of bread in over a 4 year period. The pan failed (paddle connection at bottom wore loose) and when I found Breadman/Salton was charging me nearly $50 for a new pan, I tried the Sunbeam 5891 instead (for nearly the same price as a Breadman pan). I and was surprised at how weakly the Sunbeam 5891 kneaded bread. I returned it and got the Breadman TR2500, and all is well again. See that Sunbeam review for more info.
If Breadman would sell spare pans for less $, I think my last breadmaker would have been good for another few hundred loaves. I'd make a guess the TR2500 is of the same caliber.
The machine is easy to use, has a very strong kneading process. I am a plain jane user, though. Make the same loaf 1-2 times per week (basic whole wheat). Side note: The whole wheat bread process adds an extra delay at the start. I just use the plain (white bread) scheme, and it works just fine. I add about 2 oz of gluten to each loaf; the resulting loaf rises better and hence is softer and holds together better than some whole wheat breads.
If Breadman would sell spare pans for less $, I think my last breadmaker would have been good for another few hundred loaves. I'd make a guess the TR2500 is of the same caliber.
The machine is easy to use, has a very strong kneading process. I am a plain jane user, though. Make the same loaf 1-2 times per week (basic whole wheat). Side note: The whole wheat bread process adds an extra delay at the start. I just use the plain (white bread) scheme, and it works just fine. I add about 2 oz of gluten to each loaf; the resulting loaf rises better and hence is softer and holds together better than some whole wheat breads.
