Review: Hand Crank Stainless Dough Maker from Lehman’s

Gaye Levy Gaye Levy  |  Updated: December 16, 2020
Review: Hand Crank Stainless Dough Maker from Lehman’s

Home baked bread is one of the simple joys in life.  It is no wonder that I periodically write about baking bread.  I have even gone so far as to say that the key to happiness is baking your own bread!  Seriously, who can resist the aroma and taste from a fresh loaf, straight from the oven, or even from your automatic bread machine?

I think making bread the old-fashioned way is grand.  Rolling your sleeves up and transforming a lump of dough into a smooth loaf is a great way to work off stress. But what if you could save some of the work and create delicious breads by using a manually operated dough maker?   You may have seen these advertised but do they really work?

Yes!  In this review of the Gingerich Stainless Dough Maker from Lehman’s, I will show you how.  Not only that, Lehman’s is providing a hand crank, stainless dough maker to one lucky reader in the latest Backdoor Survival giveaway.  More about that in a moment because first, I want to tell you how it works.

Old Fashioned Goodness Without Kneading

One of the challenges many of us face as we get older is our fingers do not work as well as they used to.  Joints get tired easily, and our dexterity is not what it used to be.  For someone younger, the issue is not sore fingers and hands, but time. Making bread the traditional way takes a long time.

With a hand crank dough maker, you resolve both issues.  After gathering the ingredients and adding them to the bowl, you mix everything for four to five minutes and you are done.  Let me show you.

Hand Crank Stainless Dough Maker from Lehman's | Backdoor Survival

The first step is to assemble all of the parts.  I am not very mechanical but found the process easy.  The instructions in the included manual were a cinch to follow.  There is an easy to dicipher diagram, so even if you just look and don’t read, you can put the crank and dough hook mechanism together in about a minute.

Hand Crank Stainless Dough Maker from Lehman's | Backdoor Survival

The heavy duty stainless bowl holds 8 quarts and as you can see, is drilled with holes so you can attach the dough hook mechanism.  I found the holes to be perfectly aligned which is always a good thing.

Hand Crank Stainless Dough Maker from Lehman's | Backdoor SurvivalI am the type of person who likes to measure out my ingredients in advance.  For this initial review, I followed the recipe in the manual.  Here I am adding warm water to the bowl; yeast came next and then the remaining ingredients.

True confession:  I totally messed up the order of ingredients but that did not seem to matter.

Hand Crank Stainless Dough Maker from Lehman's | Backdoor Survival

See the silicone pot holder under the bowl?  That helped stabilize the bowl as I was moving the dough hook around with the crank handle.

Hand Crank Stainless Dough Maker from Lehman's | Backdoor Survival

It is a little blurry but here you see both the dough and hand crank action.  This was after 2 minutes of cranking.  I am not going to kid you.  After about 3 minutes, the dough became very stiff and cranking took some effort.  I relieved Shelly from his photographer duties so he could hold the bowl down while I cranked.  I really should have used a non-stick mat under the bowl and not a small, silicone pot holder.  I also should have done this on my kitchen counter and not my dining room table.

Hand Crank Stainless Dough Maker from Lehman's | Backdoor Survival

This is what the dough looked like after 4 minutes.  I suppose I could have gone a minute longer creating a nice smooth ball, but this worked fine. Notice how the dough pulls away from the sides of the bowl.

Hand Crank Stainless Dough Maker from Lehman's | Backdoor Survival

The next step involves dividing the dough into 4 lumps then rolling each out to fit in the pans.  I could not find my rolling pin so I used a pizza roller instead.  Also note the larger non-stick mats I should have used while mixing the dough.

Hand Crank Stainless Dough Maker from Lehman's | Backdoor Survival

Hand Crank Stainless Dough Maker from Lehman's | Backdoor Survival

Because there are just two of us, I purposely made small loafs.  After letting them cool, we sliced a hunk and oh my gosh, it was so good.  The bread was fine grained and easy to slice.

Hand Crank Stainless Dough Maker from Lehman's | Backdoor Survival

As I was writing this review, Shelly called from the kitchen and said “Wow!  This is good.  He had five slices in one sitting so I suppose that says it all!

What Comes Next?

The first time using something new, I like to follow instructions exactly.  That being said, the next time I make bread using my Stainless Dough Maker, I will add a bit of dough enhancer at the rate of 1 tablespoon per 4 cups flour.  This will give my dough a bit of lift.  This is something I typically do when making bread from scratch.  I will also let the dough rise a bit more in the pans before baking.

Something else I am going to try is using home milled flour instead of commercial unbleached flour.  Like I said, it is always good to start with the basic recipe and then branch out from there.  As a matter of fact, the manual clearly states the included recipe is a launching point for adapting your own recipes.

Since this Stainless Dough Maker requires no electricity, it makes sense to bake without electricity as well.  I am going to need to try baking bread using my Sun Oven and see how that turns out,  So many projects; so little time!

The Giveaway

To enter the giveaway, you need to utilize the Rafflecopter form below.  Select one or more of the options after signing in using your email account or Facebook, the choice is yours.  The best way to start is by clicking on “Free Entry for Everyone”.  After that, each option you select represents an additional entry.  There are a number of different options so pick and choose, or select them all.

A special word about the giveaway question/comment:  Please read the question and respond accordingly, even it the answer is “I don’t know”.  This week’s question is:

Please share a tip for baking bread, cooking beans, or preparing rice or some other “survival food”.

After responding, be sure to indicate you have done so in the Rafflecopter.

a Rafflecopter giveaway

The deadline is 6:00 PM MST time next Tuesday with the winner notified by email and announced on the Rafflecopter in the article.  Please note that the winner must claim their prize within 48 hours or an alternate will be selected.

Note:  Due to Customs requirements, this giveaway is only open to those with a mailing address in the United States.

The Final Word

I love bread!  Okay, if you stream Hulu you have seen the ads by Oprah Winfrey where she claims she will do anything for bread.  I can’t say that I will do anything for bread but because I do enjoy it, I include regular bread baking as part of my overall strategy for survival if the world goes to heck.

I would like to thank Lehman’s for introducing me to this hand crank dough maker and for sponsoring this giveaway.  Good luck!

Enjoy your next adventure through common sense and thoughtful preparation!

If you enjoyed this article, consider following our Facebook page.

Bargain Bin:  Below you will find links to the items related to today’s article o bread and dough making.

Hand Crank Stainless Dough Maker from Lehman’s:  Note that I do not have a financial relationship with Lehman’s; I simply believe in their company and the fantastic products they offer both in their store and to the online community.

Norpro Wooden Pastry and Pizza Roller:  If you don’t have a rolling pin, or can’t find it, try one of these.

Silicone Baking Mat – 2 Pack:  These mats are fantastic.  Nothing sticks to them and they can be used in the oven up to 450 degrees.

Silicone Bread and Loaf Pan Set of 2: If you have not baked with silicone pans before, you are in for a treat.  They distribute the heat well and are a cinch to clean up.  The only drawback to these, if you want to call it that, is they are a bit small than a standard loaf pan.

Dough Conditioner – 4 Pound Can: I shopped around and the best value on dough enhancer was this Honeyville brand.  Adding dough enhancer/conditioner will result in a lighter, fluffier bread.

WonderMill Grain Mill:  The WonderMill is the quietest and fastest flour mill available. You can create super fine flour or coarse flour at temperatures that preserve nutrients, ensuring that you will always have the perfect flour for your food. The WonderMill will not only grind wheat, rice and other small grains, but will also grind legumes and beans as large as garbanzos. It is extremely easy to use – simply fill the hopper and you’ll get flour.

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: At an average cost of 50 cents a loaf, this bread is easy, delicious and inexpensive to make.  Making your own bread is a skill everyone should have. See Simple Comforts: How and Why You Should Make Your Own Bread.


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132 Responses to “Review: Hand Crank Stainless Dough Maker from Lehman’s”

  1. One of my favorite things to make from my food preps is homemade granola. After flaking 6 cups of oat groats, I add 6 TBS brown sugar, 1 TBS cinnamon and 1 tsp salt and stir. In a small pot, I melt together, 1/2 C honey, 1/2 C coconut oil and 1 TBS vanilla, then I pour this liquid over the mixed dry ingredients and stir until well mixed. I bake this at 300 degrees on cookie sheets for 15 minutes and then remove from oven. I stir the granola, then add 1/2 C sliced almonds and a handful of walnut pieces. Then I bake it again for another 15 minutes. I let the granola cool on the cookie sheets before gently stirring in 1/2 C each of fruit pieces that I have deydrated—I like pineapple, figs, and strawberries in mine! I store the granola in quart mason jars and enjoy it as an evening snack or for breakfast. It’s great.

    • Wow! would I love to have one of these!!!, “Man does not live by bread alone, but by every word that proceedeth out of the mouth of God!” but it will sure take the edge off hunger pangs LOL, I entered the rafflecopter, please everyone else abstain! 😉

  2. Flour is difficult to store long term. If you can, get the whole red wheat and a good grinder! Red wheat properly store lasts 25 yrs!

  3. When using dehydrated veggies in a stew, the carrots and peas need about an extra 20 minutes soaking to avoid being “crunchy”

  4. Sometimes I put half the bread dough in the refrigerator to be baked in a day or two. And I like to use some of the batch to make cinnamon rolls.

  5. Adding fresh or dried herbs to any basic bread recipe gives a flavorful dough that can be endlessly varied according to what herbs you prefer. I like chopped rosemary or thyme very much.

  6. During cold weather set your dough on a heat register to rise. The hot air from your heating system will help it rise faster.

  7. When I make beans, I bring water with beans in pot, to boiling, then remove from heat and let soak overnight. They soak about 5hours, then I drain the water, (check for rocks, etc.) and refill with cold water and cook as usual.

  8. I wish I could say I knew some great tips, but my cooking ability is less than superb! I need all the help I can get in the cooking department.

  9. What I’ve found for any type of yeasted bread, even naan, is to
    get your oven to 200 degrees F, turn it off, and then put your
    delicious dough inside to rise…since I live in the Pacific Northwest my kitchen is often chilly so rising doesn’t go so well on the kitchen counter. As for beans, sometimes I cook a carrot in with them…adds color and nutrition!

  10. I make a big batch of dough and make several loaves of bread, cinnamon rolls, and dinner rolls, then freeze the rest. As fast as my family eats bread, it doesn’t matter if it’s been frozen for a couple of days.

    • There is also a hand crank Kitchen Aid type mixer and a blender. The large items I’m
      saving for and I feel That I have all of the smaller hand tools for the kitchen. Getting used to some non electric kitchen items has been a trip. You find out real quick how much coordination you lack and also notice the change in your grip and arm muscle tone.

  11. Soaking and/or partially cooking beans and then CHANGING THE WATER gets rid of a lot of the gas people have from eating beans.

  12. hard red wheat (makes excellent bread), a grinder a dutch oven and you are in business. A cool way of getting yeast and proofing your dough is available on a Tv series ‘Tudor Monastery Farm’

  13. I soak beans for 6 hours, change the water and soak again for 2 hours and then cook for the required time to make them edible.

  14. For breakfast style bread (like zucchini bread) replace the water with applesauce for a moister bread. I don’t recommend this for a sandwich bread though.

  15. I soak beans overnight, change the water, boil for 15 minutes and then simmer for hours until they are tender. I like to cook with salt pork and give them great flavor.

  16. Wow! What a wonderful tool if there is no electricity. These 74 year old hands would appreciate this. Thanks for all the time you devote to informing us. This product would be a blessing.

  17. I use bone stock when cooking my beans or rice. It has health benefits and flavor. I really want to get into making bread.

  18. I use USA pans from Amazon to bake bread. They are silicone coated metal pans and are regular size. Would not use any other since using them. I have mine for about 10 years and are as good as new

  19. I found when I was making bread every single day or ever 2 days, I would measure out my flour that I needed for the next days batches, the whole wheat in one container, and the AP in another container. I put them into tupperware containers. I used my scale to measure out the flour so that I knew I always had the same amount every time I started. Made making the bread go so much faster!

  20. when we make bean soup we go on a raid in the garden, root cellar and fridge for veggies that are starting to go past their prime. Radishes, greens, cabbage, carrots, winter squash….anything at all. Then about 30 to 40 minutes before the beans are done, add all the other veggies. Makes for a fabulous soup and uses up veggies that are past their peak. i hate throwing anything out.

  21. A great place to have bread dough rise is covered on top of a refrigerator near the back. There is plenty of warm air rising to warm the dough. Also I always soak beans and rice before cooking. Then pour off the water which contains contaminants and soluble starchs.

  22. I soak dry beans then bring to a boil, cover & place in a “hay box” to cook without fuel. I made my “slow cooker” out of a large styrofoam ice chest lined with more foam wrapped in foil. I place the covered pot inside, cover & place outside in summer or in a warm spot inside in winter. In a few hours you have tender delicious beans. I find as I age it’s not my fingers but my wrists that have lost strength so a dough mixer would be great!

  23. I dont know the average age of your readers, but I am old. I learned to be a prepper while in the boyscouts. Over the years I have had pintos that were stored for over 25 years. I have know some people to throw them out when they get dark brown with age. Dont do this. Cook them in a pressure cooker. I throw in a big hunk of ham hock and cook them about 45 to 60 mins, according to their age. Yum, yum. Fry up some tators and make a skillet of biscuits (I’ll bet this do-dad would make some wonderful biscuits).
    Gaye. You have finally come up with a do-dad that I dont already have. If I dont win, I will probably buy one.

  24. We cook our rice by placing a roaster pan on the stove burners to get the water boiling, then after adding the rice we place it in a 350 degree oven to “bake” for about 20 minutes. Turns out perfect every time!

  25. The dough mixer bowls are great and I have recommended them to multiple people. Although from your picture you should continue turning the dough hook another minute or two.

  26. We never had rice when I was growing up (my dad was a meat & potatoes type), but I find that if you follow the directions for the rice, it is very easy to make. My daughter and I disagree, however, on just what constitutes perfect rice – she likes hers clumpy, but I think that’s overcooked!

  27. One other thing…in a SHTF situation, be aware that the odor of fresh baking bread travels a looooong way. Think about who you want picking up that odor and following it.

  28. Fresh baked bread is so good. I worked at a small bakery for three years I would come home smelling like freshly baked bread. This devise would make it easy for me to make bread at home.

  29. One of the things I learned from My Grandmother was to do an egg wash on the tops of “made from scratch” bread or rolls before you put them in the oven. It also works on the refrigerated rolls in a can as well. Makes a nice brown,crusty crust on them. Yummy!! She also taught me the use the clean ends of onions, celery, etc to make a really nice vegetable broth. Simmer the cuttings or scraps of veggies in a stock pot of water til they are cooked down. Strain and you can freeze the broth till you need it

  30. I bake with Einkorn flour which requires little kneading. It is a hardy, nutty, low gluten bread. I bake it in a dutch oven. I also add herbs to the dough.

  31. I have been satisfied with cooking rice or pasta for one in a small, stainless thermos…larger quantities in a “straw” cooker…

  32. Make sure you ‘look’ the beans. Take out damaged beans, rocks, clods of dirt etc. After washing them 2 or 3 times in clean water let them set overnight in clean water before cooking them to softness.
    (You might think everyone knows to do this but I recently found that some young cooks have never heard of such things. They truly thought you would simply pour the dried beans into a saucepan, heat them up, and serve them…..Broken teeth anyone?)
    So ‘look’ the beans, is my hint. Making bread with the device shown would sure help these old arthritic hands. Thanks for the nice articles you write. I really enjoy them.

  33. I grind a combination of Prairie Gold and Spelt wheat berries and add just a little bit of applesauce to my favorite whole grain bread recipe to help the bread keep a soft texture and not crumble when sliced.

  34. My husbands hobby is bread baking, and we swear by adding some freshly ground grains to the dough! He has been using his sour dough starter for years now. Would love to win for him!

  35. I’ve found that two cups of beans, 4 to 4 1/2 cups of water and whatever spices and meat you want to use works perfectly for making enough beans in the slow cooker for at least a couple of meals. I package the beans in two cup packages with my vacuum sealer so I only have to open the package, put everything in the Crock Pot, and turn it on.

  36. I like making batches of dough that I can freeze and just defrost when I am in the mood for fresh baked bread (that happens often!).

  37. When I make my whole wheat bread, I add 2 TBSP of lemon juice to the recipe and a bit of sugar to overcome the tartness. The lemon juice takes away the “harsh” flavor of the whole wheat. Even people who normally don’t like whole wheat bread rave about mine. The lemon juice makes all the difference!

  38. My best advice is I should have learned by my grandmother’s side. She had something similar to this back then.
    I hope this is where my comment was supposed to be…

  39. I find that during rainy weather, it helps to put my dough in a warm oven to rise(heat to 200-250 then turn off). Certainly speeds the process along.

  40. FOR BEANS, I SOAK FOR 2 HOURS IN COLDWATER, THEN OVER NIGHT IN Warm water. usually they are ready by morning. I mix rice with the beans and the rice (long grain) seem to need about one hour hot water soak-prior to cooking as well

  41. The bread I make the most is banana bread. Adding an extra banana to a recipe makes the bread more moist. Once bananas start to brown nobody eats them so I put them in the freezer in a baggie. They even more tasty in recipes!

  42. I use a Japanese trick for making my bread soft, which is the way my husband and son love it. It’s called tangzhong. It’s basically cooking some of the flour in your recipe, for my bread recipe it comes to 1/3 cup flour and 1 cup water, I just put it in a pan and cook it…it’s like making a thick roux. I use half for one loaf of bread and the other half I keep covered in the fridge for the next loaf. There are online sites that help you with the measurements for your bread recipe.

  43. I bake a bread in my cast iron Dutch Oven. I love that you can use it in the oven, or outside if need be. Let your fire outside burn down to almost all coals, put the pan over the fire, and put some coals on the lid. This gives the bread a nice brown color all over, since your Dutch Oven is heated on all sides. Add some home made butter to to warm bread, yum! I cooked it this way for many years when my late husband and I did Civil War re enactments and primitive camping.

  44. I’ll give you 2 of my favorite bread baking tips. Number 1 is to put a small fry pan into the bottom of the oven while preheating the oven for the bread. When you put the bread into the oven, pour water into the small fry pan and let the steam rise. This really improves the texture. Number 2 is to not add your salt to the dough. Add it to the kneading flour and knead it into the dough. This way the salt does not inhibit the yeast.
    My wife wrote the tips.

  45. Have you ever heard of the 3.3 Cent Breakfast By Kurt Saxon? It is fairly simple. You get 50 to 60 pounds of hard red winter wheat, untreated. You will also need a Stanley Aladdin narrow-mouthed thermos bottle and two quart jars. To cover the quart jars get some nylon window screen from the hardware store and cut two six inch by six inch squares.

    Put four ounces of wheat in each jar. Put the screens over the jars and hold them in place with large rubber bands. Fill one jar one-third with water and set it near the sink overnight.

    Next morning pour out the soak water and drink it. It is vitamin-rich and a good morning tonic. Upend the jar in the sink to drain. After the first draining, flood the wheat about every four hours before bedtime and drain it. The idea is to keep the wheat moist.

    At the last flooding the first day, just before bedtime, flood the second jar and let it set overnight like the first. Next day, drink the water and treat the second as the first, flooding both every four hours or so.

    On the second evening the first jar of wheat will show sprouts protruding from the ends of the grains. Now it is ready. It is part grain and part fresh vegetable. Its protein and vitamin content is higher and it is altogether a more complete food, rich and amazingly nutritious and, again, a complete meal for less than 4 cents.

    Empty the sprouted grains into a two cup measure and put four more ounces of wheat in the jar, flood and set aside overnight as before. Now you have a perpetual routine taking up no real time and producing a fantastic amount of food for little cost.

    With the sprouted grain in the two cup measure fill it with water to the two cup mark. Then pour it into a saucepan on the stove and add two more cups of water and a few shakes of salt to keep it from tasting flat. Heat it to a boil, which takes about five minutes.

    You will need a funnel to pour the water and the grain into the thermos. Take a gallon plastic bottle; milk, bleach, vegetable oil, etc. and cut it in half. Use the top half for the funnel.

    Fill your thermos with hot water to preheat it and then pour out just before filling with the grain. While the grain is still boiling, empty the pan into the funnel and so into the thermos. You will have to use a spoon to push part of the grain from the funnel into the thermos, as well as some of the grain from the pan. At any rate, do it quickly so you can cap the thermos to contain the heat.

    Cap then shake the thermos and lay it on its side so its contents don’t bunch up, and leave it overnight. Next morning, pour the contents into a blender and pour out part of the liquid into a cup. Drink the liquid as it is rich in vitamins.

    With just enough liquid to cover the grain, turn on the blender at low. Then increase the speed until the grain is all ground to the consistency of oatmeal. You can add cinnamon or any other flavoring if you like but you will find it has a delicious taste of its own.

  46. Two ways I check my bread to see if it’s done, one is to remove the baked loaf from the oven, turn it out of the pan, and thump the bottom. It should sound hollow. The other is to check it with my instant read thermometer. It should read 190 or 200 if it is enriched with butter and or eggs.

  47. I check the internal temperature of my baked goods in order to make sure they are done before I take them out of the oven to cool.

  48. I’d read of those 2 tips, Dennis, this past week.

    Beans: sort out the bad and the rocks before soaking, soaking, soaking (then I take out the floaters) and rinsing, rinsing, rinsing. Add extra things of chose: ham hock, bacon, spices, etc. Rice: cook more than is needed and freeze the rest. Two/one ratio of water/rice, heat to just a boil, turn down to low for 15 mins or so, no peeking and do NOT take the lid off until, then when holes are pocking the top of the rice it is done. I LOVE beans and rice. I’m just getting into baking bread again. I have some coffee cans set aside for also.

  49. I check my bread with an instant read thermometer to determine if it’s done. 190 regular or 200 degrees for an enriched loaf.

  50. This is I’ve cooked my rice for years & it’s a survival based way of cooking it. I melt 2 1/2 tablespoons of butter and sauté 1 1/2 cups of white rice in the butter until it’s slightly browned over high heat. Then I use 3 chicken, beef or vegetable bouillon cubes and add it to 3 cups of water while the rice is browning. Once the rice is slightly browned, I add the water containing the 3 bouillon cubes and boil. I let it boil then lower the heat to medium and continue to cook the rice until all the liquid has dissipated. It’s very tasty and it provides enough rice to have left overs. The only fresh ingredient is the butter, I haven’t used freeze dried butter in this recipe yet as I don’t have any. But I think it would be a great addition if/when fresh butter isn’t available.

  51. My Favorite! Honey Wheat Bread –
    3c – really Warm water, 1.5 Tbsp yeast ( or 2 packets) … Dissolve yeast in arm water. ADD: 1/4c Butter – 1/2c Honey – 1Tbsp Salt – About 6-7cups Wheat Flour…. Addflour one cup at a time until you hav a soft dough. Knead & put into bowl, let rise 1 hour. Knead again and place in backing tins, let rise another hour. Bake at 350 degrees for 30min. Brush tops of bread with melted butter in its last 2min of baking. Let cool 10min before cutting. Makes 3 loafs or 2 BIG loafs 😀 enjoy <3

  52. I’ve been using a “traditional method” to make bread and it helps make the bread more easily digestible (and tasty too). Simply soak the flour for a minimum of 7 hours (like overnight) in an acidic liquid (think whey, vinegar) and make your bread the next day. Just substitute this acidic liquid for some of the other liquid in your recipe, like water or milk. This process breaks down the phytic acid and enzyme inhibitors found in most grains. It also partially breaks down some of the gluten proteins.

    While this wouldn’t make a difference to someone with full blown celiac disease, it could make life easier for those who are merely gluten-sensitive. You can also soak other grains like steel cut oats, oatmeal, rice etc. For those interested in learning more, just google “traditional cooking methods” or “soaking grains”.

  53. The best tool I ever bought was old cookbooks [esp the old Joy of Cooking]. it tells you how the food works which makes it easy to jiggle the recipe around if you don’t have something you need or don’t have tools that newer recipes require that require power. My favorites are cooking encyclopedias from 1900. They give me all the basics of cooking without power. After all the hens didn’t lay all the time and you had to still feed the family. These cover it.

  54. I like to use beef stock when I cook my beans to add some flavor. I also cut up some bacon to add. I’ve not had good luck with rice other than instant but I keep trying.

  55. I always prepare double or triple the rice I need so I can make fried rice later in the week. Any of the fried rices are better after the rice has been refrigerated and not freshly cooked.

  56. How timely for the question since I spent lots of time yesterday trying to find if indeed soaking beans does anything to help with digestive upset (gas!)since I read from one reliable source that it did not. I was surprised that no it does not, so now I’ll rinse but skip the long overnight soak since my gut will not benefit! I’ve been soaking overnight for years! I’ll still follow the online debate though. Love to read helpful tips and tricks. Very interested in this awesome dough maker and I also prefer your smaller loaves since I bake for myself. Great that it’s also made in the USA and not China.

  57. When baking bread from scratch don’t be afraid to experiment, and remember it’s not going to look like the loaf from the store. It will taste great fresh from the oven. With kids around it will not last and you’ll be baking more soon.

    Try different flour types, or a mix of whole wheat and white. Try making your own yeast and using the store bought. Each variation will provide a different texture and flavor.

  58. Thanks for the information you make available, having the manual operated tools, and the knowledge to use them something everyone needs.

  59. My grandmother made one day a week baking day. It makes sense to do all of the work and clean up one day.

  60. This tip may be basic if your a baker, but when I first started making bread the instructions did not work. The tip is to treat the yeast first in a bowl with the warm water & honey (or sugar, whatever you use to feed the yeast ) mix the honey & water, then add yeast, just putting on top of the water, let it stand for 20 min with tea towel covering, once looks bubbly THEN start adding the other ingredients. This made all the difference in the bread rising!

  61. Mix and knead your bread dough in a warm draft free place and When cooking rice you can wash, drain very well, then lightly brown it in some vegetable oil before cooking. It’s then good to use hot or cold for different meals including salad or pudding. It’s gives it extra yummy flavor which counts even more if it’s all you have to eat.

  62. Also, here’s how I’ve been doing my bread dough. I mix by hand in a big stainless steel bowl. I knead it in the same bowl. I just scrape stuff loose from bowl every so often. I then grease the bowl and my stainless steel pizza pan that fits over the bowl. They are like a set they fit so well together. I rise the dough in the bowl covered by the pizza pan, then after I punch it down I shape it and rise it on the pizza pan covered by the bowl. Then I bake it on the pizza pan. It’s a big double size loaf. I just cut it in whatever size piece I want as I want it. I also wash the bowl at that point and store the bread loaf on the pizza pan covered by the now clean bowl. That’s all I need is the bowl, the pizza pan, and the big serving fork that I mix the dough with. It’s really easy that way. I make simple farm bread with same ingredients a french bread. Bread flour, water, yeast, sugar, salt, and a little oil. It’s very delicious and light and fluffy, and because it doesn’t have eggs or butter in it it stay fresh longer. It’s great for sandwiches, french toast, toast, with soup, anything, including with butter as meal on it’s own the way I eat it a lot.

  63. i like to put my bread in my dryer to rise. especially nice since i have a special insert that came with my dryer that was meant to lay oddball items on then dry, kept them from banging around.

  64. In the 80’s I walked away from a successful (but unhappy) career and started baking bread in my tiny rental house stove. Soon I broke all the gears in my cheap stand mixer so all my bread was beat by hand. If you don’t have one of these nifty devices (I didn’t), find a ceramic bowl that fits like a baby in the crook of your arm, a fairly large wooden spoon with a shallow bowl, and be sure you have stocked up on NSAIDS because for a while, you are gonna be sore. I still have the bread mixing spoon I used and baking is all I ever use it for.

  65. I’m single, but I love to bake bread, cakes/muffins, etc. When I bake bread, I slice it and store the sliced bread, two slices per sandwich baggy, then I put the baggies in a bigger bag in the freezer (double bagging like this stops freezer burn). I can then take out the amount of bread needed. Pretty much everything I make is stored as individual portions, which is great because some days I just don’t want to cook for whatever reason. I live in Alaska, and power can be off for days in the winter sometimes. If you’re cooking beans on a wood stove, I’ve found that if I keep the bean-pot in a large pan with water (sit the bean-pot on an old gas-stove trivet inside the water), then the beans won’t scorch. I do that with soups and stews, too.

  66. I leave my bread to rise in a warm draft free place in the kitchen. I turn on my oven to heat up the kitchen, For rice I use coconut milk that I can store in the pantry.

  67. for pretty much anything you are making, use some homemade broth in place of the water called for. takes the taste up a notch. amount to switch varies with what you are cooking.

  68. Make hard-boiled eggs in a rice cooker: the shells never stick. Just wet a couple of paper towels, place them in cooker and put eggs on top. Cook on white rice setting but when it reads 5 minutes left, remove the pot with eggs and fill with cold water. I also cook potatoes in an inch of water on white rice setting–perfectly done, and no tending. You can even program ahead so they are done at supper time!

  69. In learning from experience, I now check the yeast that I use as using old yeast thaat is no longer active does not yield a good bread. Check the age and activity of the yeast if not used in a while.

  70. The best thing I ever did was save up to purchase a thermal cooker (I believe it was something Jacks), I bought the smallest one. It is amazing. I just soak beans overnight, boil them for a few minutes and pop them inside and they’re good to go for dinner. No big waste of fuel to cook beans, that was something that had been troubling me for some time. You can also do this with those wonder bags or by making an insulated enclosure yourself.

    Thank you for the opportunity to win this, I’ve been looking for something like this.

  71. I’m just getting into breadmaking. So far I’ve been using a bread maker to make the dough as I lack finger/wrist strength for kneading. I guess my tip for others starting is two-fold: Use fresh ingredients and don’t worry if you’re not using a process as pure/old-fashioned as the next person – any steps you make toward healthy eating are a positive action.

  72. I like controlling what goes into our bread but my wrists can’t handle the kneading process. I’ve found that my long forgotten bread maker is perfect for getting past that stage. I have a large glass cutting board that I put over our gas stovetop, cover the bread pans with kitchen towels, and let the heat off the pilot lights make quick work of the rise.

    How does this manual from Lehmans measure up on wrist intensity? I’ve got a manual wheat grinder that’s not too bad, small capacity but it gets the job done.

  73. Bread was one of the first things I learned to bake when I left home a zillion years ago, and am still baking it. And when I had carpel tunnel surgery, kneading the dough was the perfect exercise for my hands. I’ve used a bread machine, but prefer doing it by hand, especially sourdough artisan breads. I use butter or coconut oil instead of shortening, tastes better!

  74. I make a double batch, cook a loaf or 2, and put the rest of formed loaves in the freezer. When I want fresh warm bread, I put a loaf into a pan, defrost it overnight in the fridge and bake it.

  75. When I make dry beans I always bring to a boil and cook for about 3 mins and then drain the water and add new water and a tiny amount, about 1/4 teas., of baking soda. It takes the gas out and keeps stomachs calm.

  76. This looks so handy! I make bread for our family and friends. I also make cinnamon rolls for the concession stand for our oldest 3’s basketball games. This would cut some of my time down.

  77. Kamut is my grain of choice. It’s packed with nutrition, and has a milder (“wonder bread”) end result. It is pricey, but I like to say that grain is as cheap as dirt….or at least some high end bags of soil. Also, when testing the water temperature for your bread dough, use your finger as the ‘thermometer’. The water (or other liquids) should feel hot to the touch, almost to the point that you want to pull your finger out, but realize that you don’t have to. In other words, a bit warmer than bath water, but not “burning”… And, always stop adding flour at the point you think you need a little more. Don’t do it. A bit looser dough will give you, once again, that “wonder bread” final product. Can you tell I make a LOT of bread? Love it! Thanks for the
    chance at cool product!

  78. I thought of another tip today that some people may not know: yeast keeps indefinitely if you store it in an airtight container in the freezer. I bought a large bag of yeast about 7 years ago and am still using it from out of the freezer and my bread is as light and fluffy as it was 7 years ago. Also the way to get your bread to rise good is have everything room temperature and the liquid the suggested temperature. I always use a candy thermometer. I like to mix my yeast with some flour and the sugar and the water. I never need to proof it because it’s always good because it’s stored in the freezer. The water temp for that is about 115 to 120 degrees. Nothing in bread making has to be exact. I don’t even measure stuff. What matters most is just getting the experience to know the right texture of the dough when it becomes ready to knead and add just enough flour to bring it to a workable dough and knead it until it’s smooth and elastic. Keep it moving and keep it warm and your bread will rise good.

  79. There is nothing like the smell of fresh baking bread and nothing like eating warm bread fresh from the oven. In reading the comments left, most of the hints I would have written have already been given. I too keep my yeast in the freezer with great results long after the expiration date on the package. I add herbs to my dough, especially when making pizza dough. There is nothing like a grilled cheese sandwich done on Homemade bread.

  80. You do NOT have to soak beans before cooking! I read an article about the myth of soaking beans and then tried it myself. The beans turned out just fine. Here’s the article:


    Another handy tip for preppers is to make instant beans by dehydrating them before storing them. Cooking them later then requires less water and less time.

  81. I took a special cooking class on how to use freshly ground wheat to make dough. I am beginning to try to branch out into different types of baked goods. I have a nice WonderMill but am now wishing I had bought a hand cranked mill so am looking for one of those and saving my money towards one.

  82. Oh boy – thanks for giving Lehman’s hand crank dough maker a test and even better getting good results. I am always on the look out for manual versions of our electrical kitchen things just in case and now I will have a dough maker when I get around to being able to afford it.

    Do you think you could find a manual ice cream maker that you would recommend – there are nothing but mixed reviews out there so for me I just don’t know which way to go – and a recommendation of a manual blender would also be great especially from you.

  83. I don’t have any special tips, but I have read some really goods ones here! I would like to get into baking bread and so would love to win this.

  84. My wife boils a whole chicken to make broth then cooks rice in the broth. Shreds the chicken and puts back in the rice when its done. If she’s wants more of a soup she’ll reserve some broth and pour back over rice and chicken and add some diced celery. Makes a great one pot meal and can be made in a big batche in a fairly short amount of time if feeding a larger number of people.

  85. I use a pizza stone to bake on and I found that if I spritz the bread real good with water when I first put the bread in the oven It makes a nice crust.

  86. When cooking brown rice, it requires a little more water than white rice. I usually use a 1:1.5 rice to water ratio.

  87. I cook beans in the crockpot overnight and freeze the extras in 2 cup containers.
    This is a great tool. Thanks for the give-away!

  88. When in a bit of a hurry or when it’s really cold I will heat up the oven to about 200 degrees then let the dough rise in the oven with the door cracked open.

  89. When cooking beans go ahead and cook a BIG pot then afrter they have cooled, freeze them into individual servings ie empty whipping topping bowls…then thaw out only what you need.

  90. This would be great! I’m trying to obtain more hand tools for the kitchen and in general, i.e. those that do not require electricity and this would definitely add to my backups!! Thanks so much for all your work in keeping us informed!

  91. I try to cook as Paleo/Primal as I can for a hubby and son that aren’t impressed with that lifestyle. That being said I cook very little beans or rice. They can’t live without their sandwiches so bread is a given. I am trying to get my nerve up to try homemade sourdough as I’ve read that for bread is one of the more nutritional. 🙂

    When i did cook more rice I would cook it with beef broth and a dab of butter, then when it was almost finished I’d pop it in the oven. I’ve never been a fan of rice, but I could enjoy it this way.

  92. I would like this very much because it is high time I made my own bread. My grandmother, who was born in 1889, told me that she would spend hours every 2-3 days making several loaves of bread for her family of 10. She told me how excited she was when commerrcial sliced bread first became available and how it saved her so much time even though it didn’t taste as good.

  93. I found a hand-crank dough mixer in an antique store once and snapped it up. The bucket is not the original, so it doesn’t fit quite right. However, the mixer parts all look the same as this one. Now that I know someone is still making them today, perhaps I can find the parts I need. Or it would be great to win a new one!

    Bread tip – My favorite recipe makes 2 loaves. When forming the loaves for final rise, I take the dough for one loaf and split it in half. I shape each half and then put into a single pan (2 dough balls in one pan). Bake as normal, but then you can split the loaves at the joint and freeze each as smaller loaves. Great for smaller households.

  94. I got a silicone bread pan and it is smaller than a regular bread loaf pan. It is great for banana breads and savory herb bread which I make with mild curry and whatever dried herbs I feel like tossing in, even cheese works. I would love to not have to knead bread by hand in a grid down situation, but also would want to be able to bake it! I need to get a sun oven or something. I remember getting Boston Black Bread when I was a kid and it was made in a tin can. Maybe something like that would work.

  95. You know you’ve kneaded basic white bread dough enough when it’s “smooth as a baby’s bottom.” That’s how I was taught in 8th grade Home Economics class for my favorite foolproof bread recipe that I still use today. 🙂

  96. Good instruction on hand crank dough mixer, but you ought to grind your own flour first and then you will hear you should start your own yeast from scratch – people always want more. But, grinding your own wheat to flour is the best way to go but be careful it’s not easy and if you like a lot of bread you will find your shirt neck size will go up.
    I have heard a lot of discussions about conditioner??? I get soft white winter wheat from a former friend. According to the lit it is the low gluten flour and I buy and add ~ tab of store bought gluten to each cup in the recipe and never have troubles. With no added gluten it has trouble raising and gets heavy.

  97. this looks like a really cool product but the drawback is the price ($146.00) that litterally costs 3x what actually vintage dough mixers cost on ebay. as cool looking as this is, I think I’ll stick to mixing my dough the old fashioned way with a 99 cent wooden spoon.

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