In my mind the important features are the size and shape of the loaf, the ability of the machine to produce a properly kneaded loaf, the flexibility to create your own bread making process flow (knead, rise, bake, etc.), and the durability to make any kind of bread (white or whole multi grain). The Zo was the only one that combined all of these in one machine in a way that suited my needs.

The folks who have had problems with this machine either received a bad machine (and should return it) or can’t follow directions. There is no margin for error when using a breadmachine. You must follow the recipe EXACTLY (unless you are at higher elevations).

If this is your first breadmachine I also highly recommend the books Bread Machine Magic and More Bread Machine Magic. These are well written books with a nice variety of recipes that always worked the first time for me. The machine comes with a good manual with a few recipes that are also good but is a little short on bread making theory (which is nice to have when things go wrong).

Is it perfect? Nearly, but my wish list includes more flexibility with some of the settings (sometimes there is no need for the preheat cycle) and more programs (create your own bradmaking process). The window leaves a lot to be desired as well, but that applies to almost all of the machines. Don’t expect those little windows to work like they do in a regular oven!

At our house this machine gets used not only to make bread, but for bread dough for baking in the oven and fresh made pizza dough (one of life’s important little treats).

All of our recipes are made from scratch, but in the beginning I also used mixes from King Arthur Flour—highly recommended! The premade mixes are great in the beginning of your breadmachine adventures as they eliminate one source of error (measuring ingredients).

All things considered, when the time comes, my next machine will be a Zo 20 as well.