Review on Panasonic Home Bakery SD-MT3-W: Authentic Japanese Import for Delicious 1 Loaf White Bread by Cre Soto

As a hobby baker, I can easily classify myself as a loser. I've tried pretty much every bread baking technique that I can easily replicate at home: cast iron bread (flat/hard), dressing techniques (similar to fake flour muffins), free form and loaf pans, etc. I just can't be strong at it, and when I do had excellent results, I could never repeat them. When my friend shared with me that he had a "magic box" that made perfect fluffy Japanese-style bread every time he used it, I knew I had found the answer and bought my own. Several loaves of bread in it, I can definitely say this is one of the greatest purchases I've ever made. I like it so much I named mine Pan-chan. Pan-chan twists and clicks as I work, resulting in fluffy, soft bread five hours later. I know it's expensive, but I see it as an investment that avoids wasted agony, frustration, and tons of dishes to wash. if you read Japanese very quickly. You should also buy an energy converter from Japan to the US to extend the life of your bread maker. There is a whole recipe book included which will probably test my new found translation skills but I'm really looking forward to trying it out. I haven't figured out the timer yet, so I didn't appreciate it. In any case, the whole situation was wonderful. Thanks for everything Panasonic!