Cuisinart Bread Machine - cuisinart bread machine, cuisinart

Click here for more information I bought this breadmaker for my wife for Christmas. She uses it at least twice a week, and so far has truly loved it. She likes making beer bread and cinnamon raisin bread, and every loaf she's made has been big, aromatic, and absolutely delicious. Have you ever looked for Texas toast to make that killer French Toast for breakfast? This machine - which makes some substantial 2-pound loaves, is the perfect thing for 'em.



Personally, I might add that if you buy one of these machines, you may never need another air freshener. I love the smell of baking bread!



I chose the Cuisinart CBK-200 because I've purchased several Cuisinart products and I've been very impressed with all of them. It's a solidly constructed piece, wieghty, and good-looking on the counter. After looking at so many of the other breadmakers in local stores, I got the feeling of plasticky engineering, and envisioned them lasting an amount of time not worth the $50 or $60-something dollars they were asking. I also envisioned smaller loaves, noisy breadmakers which shifted around on the counter. I admit this is all speculation, but these are real concerns we all have, and we speculate because we want to make the best decision we can. In the end, I feel very satisfied with the choice I made, and more importantly, my wife is thrilled with it.



A previous reviewer mentioned the only downfall to the machine is that you can't change some of the options mid-cycle. This is true, but I got the feeling that reviewer was as expert a bread-maker as one could be! My wife loves baking, but I think even at two or three loaves a week for the next five years, she's not going to have that reviewer's expertise to make those mid-cycle decisions. Actually, if my wife is accustomed to this machine, then I think those decisions might be made before the process even begins, knowing how the machine operates. That said, I think the reviewer was probably correct for upper-echelon bread chefs, and those with that kind of experience might want to go with a $300+ machine.



For the price, which was just under $100 at the time of my purchase, my wife and I are thrilled with what we've gotten back. We're both convinced that the convection oven aspect of the machine only adds to the thoroughness of the baking. She reports that the crusts come out exactly how you want them to, and I know that's important to her! And the bread is scrumptious. The only thing I wish it would do is cut the bread, too!



In summation, we're very satisfied with this purchase, and most of my satisfaction comes from my wife's happiness with it. The Cuisinart CBK-200 may be $30 or so more than other bread makers, but with that investment, you get repeated satisfaction that those dollars were very, very well spent.

I am an experienced bread baker (with and without machines) and this is my third bread machine. It kneads better than others I have had BY FAR. This machine makes excellent bread, but there is one big problem. You cannot cancel mid-cycle to start a different process if you like. As an experienced baker, I like to tweak my loaves by using various different risings, etc., but I can't do that with this machine because once you start a cycle you are committed. Even if you turn the blasted thing off, it does not reset. Other machines allow more flexibility for experienced bakers. This machine does come with an excellent cookbook, and seems easy to operate. I can't explain the negative reviews, except to say perhaps they got a defective machine. This one does not budge on the counter like other machines I've had, either. I have used the dough cycle and have baked in the machine - each time with excellent results. I do recommend that those who are having trouble make sure they are using the proper flour and yeast - see King Arthur Flour company web site for lots of info!

I spent many hours reading the reviews on the Cuisinart, the Breadman and the Zoji. I was hesitant to buy this machine because of all the negativity, but in the end I wanted 1)the low carb cycle, 2)the beep to remove paddle, 3)the horizontal loaf, 4)the jam cycle, 4) the pause option, 5)the power failure backup and 6)I really like the convection fan idea. I bought the machine at Amazon knowing their exchange policy was good, and waited before sending the warranty card.

Now I have 4 weeks of busy holiday baking to report and the results are wonderful! I am so happy! I love being able to remove the paddle and lose that hole. I can only assume that Cuisinart's quality control has not been up to par and that I was lucky enough to get a one of a good batch.

There have been some disappointments. The LowCarb cycle was a total failure with my own recipes and the Cuisinart recipes didn't meet MY definition of low carb. However my own recipes (from Dana Carpender's 500 Low Carb Recipes)come out perfectly on the whole wheat light or medium settings. The Pumpernickel was to-die-for.

I also use the Jam setting frequently to make sugar-free jam and cranberry sauce. The first batch was a hit as far as taste and consistency of the sauce, but a disaster in terms of cleaning up the machine afterwards. Cranberries had flown all over in the first 10 minutes or so and burned on the heating elements. The second time, I covered the pan with a 10 inch square hot pad of silicone able to withstand 550 degrees, held in place by the handle. It worked perfectly. I leave it on until the second phase when the paddle goes more slowly and berries aren't flying anymore.

I was also helped enormously by the Bread Machine Magic books, which recommend checking on the bread at the early stages and adding more flour or liquid as needed to get a nice loaf. I have used this several times, and it has definitely reduced my failures to zero.

I'm looking forward to trying the artisan bread cycles, and to many more loaves of Pumpernickel and Whole Wheat low carb bread.

I have heard no clunking noises, had no burned bread. I would give it 5 stars after 6 months of trouble free operation. - Cuisinart Bread Machine - Cuisinart - Bread - Gluten Free Bread - Bread Baking - Gluten Free
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Cuisinart Bread Machine - cuisinart bread machine, cuisinart

Gluten Free Baking - cuisinart, bread

Click here for more information We bought this machine based on a recommendation from a friend at work and other reviews we read on Amazon. First of all, let me say that this is a great product. The recipes are easy to follow and the bread is outstanding. We brought the machine with us when we visited relatives over the holidays, and two of them are now going to get machines for their families.



FOR THOSE OF YOU WHO WROTE NEGATIVE REVIEWS, AND THOSE WHO HAVE READ THEM, PLEASE READ THIS!! For my first loaf I went to the store to get flour. At the store I talked to the guy stocking the flour aisle about what kind of flour to use (note that the recipes specify "bread flour"). The grocery store guy and another woman who joined in the discussion assured me that I could use all purpose flour, so that's what I bought. The loaf came out so-so. It was quite dense, and the middle of the loaf was sunken instead of nicely puffed up (many of the negative reviews describe exactly this problem). So I googled "bread flour" and found out that it is significantly different from all purpose flour. It's higher gluten and protein content produces stretchier, chewier bread, but more importantly, it traps more of the carbon dioxide from the yeast so that the dough rises properly.



Equipped with this information, I went back to the store and bought King Arthur BREAD FLOUR. What a difference! My son described it as a 1000% improvement. Every loaf since then has been outstanding.



One more thing. The recipe instructions tell you to set the loaf size and crust color, then select the bread program (white, wheat, gluten free, etc.). You actually want to SELECT THE BREAD PROGRAM FIRST, then the loaf size and crust color, because setting the bread program first will RESET the loaf size and crust color to the defaults (2 lb. loaf, medium crust).

My wife has Celiac disease and a good gluten free bread is impossible to find ready made. We must bake our own bread if she is going to have a bread that tastes good. We have found the bread mix from Gluten Free Pantry is great. but our old bread machine, a Breadman Ultimate was not turning out a consistant product. It was less than a year old and quit working. Which turned out to be a blessing. Based on our experience with other Cuisinart products and the reviews on Amazon we decided on the Cusinart CBK-100. The gluten free cycle is perfect. It bakes the best gluten free bread we have ever had. We have used Gluten free pantry Sandwich bread mix and also Bob's Red Mill gluten free multigrain mix. WOW! THe bread is so good that I even like it. This bread is light and the crust is perfect. It even is easier to slice. If you are looking for a bread maker that turns out excelent gluten free bread this is the one to buy

When our breadmaker of about 12yrs. broke, I search the internet for a replacement. I thoroughly checked out many many many different types and prices. I settled on this Cuisinart CBK-100 and, have been very pleased with the texture of bread it makes. I do however use 2 tablespoons of sugar for a 1 1/2 lb. loaf and use only 1 teaspoon of fast acting yeast instead of 1 1/2 teaspoons. It operates very quiet compared to our older machine we had. I really like the beeps telling you it's time to take the paddle out of the bread so you don't have that gaping hole on botton of every loaf. I strongly recommend purchasing this machine.

Bought this last year and tried about 5-6 recipes several times, at different loaf sizes, using recipes that came with the machine as well as out of reliable cookbooks. No luck. Every loaf collapsed and baked into a dense, inedible mound of dryness. Tried to return it, but had passed the Amazon return time. Cuisinart was not particularly helpful--made us return and try another machine twice even though I explained that I thought the issue had to do with the rise times programmed as part of the equipment, not the product itself. Fortunately, since we live in California, the shipping back and forth costs were paid by the company (CA law). Finally, after the third return, they gave us credit, which we ended up using on a different product. That nonsense took a year and many phone calls to negotiate! As a longtime Cuisinart customer, I found their customer service lacking in quality. Since then, I have started baking by hand, using a wet dough recipe from the PBS show America's Test Kitchen. Also considering trying the cookbook, _Artisan Bread in 5 Minutes a Day_--as making bread is relatively easy--but the timing is the hard part--while adapting some "high elevation" tweaking to the recipes (didn't grow up baking at high elevations so that has been a learning curve). The low star rating is for the issues we faced with Cuisinart in returning the product, which does not adapt to high elevation climates. I wish Cuisinart would address this issue by building better time options into the machine design.

I bought this product in August and it worked great for two months. Then the touchpad stopped working. Customer service told me how to reset it and that seemed to work. The paddle broke during making the very next loaf of bread; it took 4-6 weeks to get a replacement paddle as they were "back-ordered". I made one loaf successfully when the new paddle arrived. During baking the second loaf, the heating element quit and I was left with a half-baked loaf. I called Cuisinart asking for a refund and was told they don't do that, but would send a replacement machine, shipping at my expense. I did talk them into paying the shipping, but they have no expedited shipping so I will wait a couple of weeks for the replacement. I have to return the old machine at my expense. This, in my opinion, is poor customer service. I hope I got a dud the first time and that the replacement is problem free or I will be out $90. By the way, they only give the remainder of the original warranty on the replacement. When it worked, it made good bread, but think twice about buying this product.

Cuisinart CBK-100 Programmable Breadmaker - Cuisinart - Bread - Cuisinart Bread Machine - Baking - Gluten Free - Gluten Free Baking
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Gluten Free Baking - cuisinart, bread

Artisan Bread - artisan bread, bread

Click here for more information I'm a foodie; the kind of person who will drive miles to a bakery, who will visit Italy when the ricotta is sweetest. I'm also a skeptic. So, when I bought this book, I didn't expect much. But, was I ever wrong. What I love is that the authors turn everything you know about bread baking upside down, and the result is the best bread you'll ever make at home. Easily. Simply. Whenever you want. You must, however, read the introduction to the method to succeed as well as you might -- this is not a book to begin baking from the minute you buy it. But the few minutes you invest in all the suggestions pay off mightily -- how to tell when this particular kind of bread is really ready (I used to swear by an instant read thermometer -- forget that); how to dock it; how to store it, etc. The instructions are utterly clear. I've already baked ten loaves, each magnificent, and I've only had the book for a week. All kinds of breads are represented -- French loaves, ciabbata, pita, peasant -- I could go on and on. Enough for a lifetime of pleasure. Hertzberg and Francois are geniuses.

This is a terrific book ... I've tried the basic approach and it is great. To make it more useful (for some) I'd like to add a few notes.



The book has an unfortunate, (for me) bias towards light, fluffy breads and breads that rely on "ingredients". So...



Sourdough breads: I've been refrigerating my dough for years to increase the sourdough flavor. This books opens the door to a very simple approach to sourdough.



As the book notes, the sourdough taste increases with time in the refrigerator. So simply keep two sets of dough running ... a "dormant" set and an active set. Start by making a batch of dough. Stick it in the refrigerator and don't touch it for at least a week. After a week or so, make a second batch of dough. (I would mix in a hunk of the previously mixed, week old dough to enhance the sourdough development.) Now put this second batch away and start using the first batch ... which will have started to taste like a sourdough. When this first batch is used up, make up a brand new "dormant" batch and put it aside while you start using the batch that's been sitting in the refrigerator for the past week or so.



In this way you can keep a sourdough going forever, without any additional work. (Since you only a new batch when an old batch runs out.)



Rye and whole wheat: The technique is IDEAL for rye ... which is a gummy, no-knead but extremely delicate dough. I would certainly use much more rye than any of these recipes call for and would use the sourdough technique I mentioned above to develop flavor.



It its also ideal for whole wheat. The big problem with whole wheat is not the crust, (I'll mention a technique to bring out a crust), but that whole wheat contains bran, which, when kneaded, cuts the strands of gluten/protein. That's why 100% whole wheat is so dense. But, since you do not knead this dough, the bran does not cut the protein strands and the dough is free to rise almost as much as a white flour.



Personally, I use 50% rye and 50% whole wheat and, using the books oven technique get a great rise.



Another technique that develops a very thick crust, no matter the flour, is to bake the bread in a preheated, covered oven pot or casserole pot at 450 degrees.



By the way ... to get actual pumpernickel, forget the powders, (coffee and chocolate ... yeesh!) and just use pumpernickel flour in place of rye flour. (Pumpernickel flour is nothing more than whole grain rye flour.)

I have many bread baking books and was skeptical that this one would be any better or different. I expected either a catch in the "5 minutes", poor quality bread, or both. I made my first batch last week and was very impressed with both the ease and taste. You can really make the dough in just a few minutes and keep it in your fridge for use over the next 2 weeks. It was wonderful to be able to pull a chunk of the dough out of the container and have delicious bread (the last was more like a big roll) in just over an hour. I could make a loaf when I got home from work and serve it for dinner. There are many recipes included, but it also gave me a much more relaxed attitude toward the bread and I found myself making up my own additions by the time I was forming my second batch. I showed the book to a friend and rather than copy a few of the recipes, she decided to order the book herself because she said that everything looked good and it looked like stuff she would really make. Not many cookbooks earn that comment.



The book frequently calls for a pizza peel and baking stone. A set of the peel (or a suitable cutting board), stone (or an unglazed ceramic tile from Home Depot) and this book would make a great gift. In fact, I thought that I could cross several people off of my shopping list by buying the set or just the books for all. Unfortunately, it is already out of stock. Looks like I am not the only one who is impressed by it. I can't even give my book away and wait for a new copy because I spilled olive oil on it while making the sun dried tomato and Parmesan bread. By the way, it was delicious!



This is a great book for all cooking experience levels. The recipes are easy and the results impressive. - Artisan Bread - Bread - Cookbook - Easy - Baking - Gift Idea
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Artisan Bread - artisan bread, bread

Best Bread Maker - panasonic bread machine, best bread maker

Click here for more information We had a Panasonic for a little over 20 years and bought this one because the pan on the old one froze up. I didn't know at the time that I could replace the pan so we threw out the machine. BIG MISTAKE!



We baked only 100% whole wheat bread using the sandwich mode on the old machine and it turned out a perfect, soft and delicious bread. I contacted Panasonic after several failures with the new machine and they informed me that it will not do 100% whole wheat bread and does not have the sandwich mode anymore.



So...now we have a $200.00 dough maker that I use and I have to bake the bread in the oven in order to get it to rise properly and bake through. Every loaf I tried in the machine was heavy, wet and fell after rising. No amount of experimentation changed that. VERY DISSAPOINTING!!



Bottom line is if you are going to bake other breads it might be ok, I don't know. However if you prefer whole grains forget this machine.

I purchased this particular machine less than a week ago because all the reviews were so positive. Now I know why, and I'd give it more than 5 stars if that was a choice. The Panasonic SD-RD250 is just SO easy to use, so easy to clean up, and the booklet that comes with it is most helpful. My first Basic White Rapid loaf was too airy, so I looked up the reason why, used more flour for the 2nd loaf, and it came perfect. I haven't owned a bread machine since the first one I had bit the dust almost 2 decades ago, so I didn't realize how much the technology had improved. I have a whole wheat loaf baking right now and it smells heavenly :-) My family and I love home made bread, and with so little effort we can have fresh bread, with no hidden ingredients, on a daily basis. I love this machine.

The french bread cycle makes a 1 pound size loaf that is better than most bake shops. This bread takes no sugar. Thirty percent whole wheat with pecan, raisin, Molasses, and Cinnamon will rock your morning with a touch of cream cheese after toasting. Machine is the one and only bread maker of the next generation. Happy baker, teloz

This bread maker is a neat little unit that is able to bake bread, as well as make pizza dough and cake mixtures. This comes with a booklet, measuring cup and measuring spoon and has extensive instructions on it's use and recipes to try out. The control panel is fairly intuitive to use and it is very easy to set up the various programs. There are options for bread size, as well as crust colour too, which means you can make the bread tailored to your own tastes and preferences. This has a step by step guide to making your bread so it isn't too confusing or difficult to get started and the results are pretty decent, although I think minor recipe tweaking for personal preference may be worth exploring as well. There is a timer so you can set this to start before you wake up so you can start the day with fresh bread, which is especially nice to do at the weekend when you have the time to enjoy it. There are also trouble shooting hints in the booklet for those early teething problems with using the maker and getting your mixtures right; in fact I found it took me a couple of attempts to get the kind of bread I was after with the more fancy recipes, but once I did I was very pleased with the results. The basic loaf, needless to say, is easy to bake and delicious. This is a piece of cake (if you can excuse the baking pun!) to clean after use and being non-stick coated a quick wipe over is often all it needs. All in all this is a good home bread maker that is easy to use and clean and gives dependable and pleasing results. Well worth considering.



Feel free to check out my blog which can be found on my profile page. - Panasonic Bread Machine - Best Bread Maker - Homemade Bread - Kitchen - Bread - Dough
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Best Bread Maker - panasonic bread machine, best bread maker

Zojirushi Bread Machine - bread machine, bread cookbook

Click here for more information I bought this book last Christmas after receiving a machine for a gift. I made a few recipes from the owner's manual and experienced quite a few flops. I refused to be defeated and knew there must be a book out there that would help me make good bread (with the machine that I had begged for). THIS is the book! I read all the reviews that precede 2002 and got the book right away. I love the way Hensperger explains ingredients, the science of bread and how the machine works. We use our machine at least 3-4 times a week. Some of my favorites from the book include the Hamburger and Hot Dog Buns (I will never buy storebought again!), the Garlic Foccacia, the Orange Bread with White Chocolate, Apricots and Walnuts, and for sandwiches my family loves the Instant Potato Bread and the Maple Buttermilk Bread, both of which turn out light and fluffly.I remember reading a review that discussed the different ways to measure flour. For some reason, if I do it Hensperger's way, I always have to add more flour. So, I just scoop it without aerating the flour first.Another review mentioned that you "have to" use SAF yeast. I haven't found this to be true. I have used the SAF, but have also used fast-acting and bread machine yeast. Both have turned out fine. All of the ingredients have been at a local supermarket (I live in a small town - 23,000, on the Central Coast of CA) except the specialty flours like barley, spelt, semolina, etc. Those I have found at a health-food store.I can't say enough good things about this book! My copy is tattered and stained and I am enjoying working my way through all the recipes. It is a book I definitely can't live without

I am a fan of Beth Hensperger's, and have baked my way through others of her bread books, and so was very excited when I discovered this book. Several of the breads I have made have been fantastic -- the Whole Wheat Cuban Bread and the Spelt Bread, for example. But I've had many problems when baking from this book (I bake twice weekly, and experiment once a week), which suggests that some of the recipes weren't tested, they were just "written" or adapted from convetional recipes. I'll mention two, the Honey Wheat Berry Bread and the Sennebeck Hill Bread. If you follow the instructions for the 2-pound loaf, in both cases, you'll have a bread that will rise way beyond the capacity of the largest machine -- I have a Zo, with a huge capacity. I was lucky enough to be in the kitchen at the time, and rescued the breads by taking the pan out, putting a greased heavy duty aluminum collar around the baking pan, secured with paper clips, and baking in the oven. That's not what I expect from someone as skilled as Hensperger. And I don't want to have to be in the kitchen when using a bread machine. So be forewarned.

I received this book for Christmas, and have been having lots of fun with it. I first made a country-style bread that combined whole wheat and bread flours with a touch of maple syrup, and it was yummy. I'll be trying one of the Italian semolina bread recipes this weekend for an Italian dinner party. But my favorite so far has been the Vienna bread. It is best while still warm from the machine (slathered with butter, if you're feeling naughty). It is fairly dense for a white bread, makes great sandwiches, and keeps well for several days. I haven't yet tried any of the biga (starter) breads, but I am looking forward to them. I wish the book contained a cinnamon-raisin bread recipe that was *not* gluten-free; I'll have to improvise.The instructions in this book are clear and very easy to follow. I also appreciate knowing which recipes are suitable for use with the delay timer. While some ingredients are hard to find, plenty of the recipes call for readily available items. I've discovered that the vital wheat gluten required in most recipes is available at my local Safeway, as are Red Star yeast and semolina flour. The fact that vital wheat gluten is *not* the same as wheat gluten flour is mentioned in the book, but not emphasized strongly enough. Also, I have to remember to add salt along with the liquid ingredients, although the recipes list salt with the dry ingredients, because my bread machine manual states that salt can interfere with the action of the yeast if it comes in contact with the yeast too early. Perhaps this is a possibility unique to my machine (a Breadman Ultimate). I agree with an earlier poster who complained that recipes using the Dough cycle (for breads to be baked in an oven) call for unplugging the machine at the completion of the cycle; this seems unnecessary. Overall, I am pleased with and inspired by this book, which contains a great amount of useful information and a slew of easy and delicious-sounding recipes! Thanks, Beth!

I absolutely LOVE this book!! Buy-it-a-ring-march-it-down-the-aisle love it!! I'm one of those people with more cookbooks than I shake a whisk at and I go to this one over and over and over! It has everything! I've never had a loaf go wrong and every recipe I've tried is just delicious.



To start with, the Roman Bread alone (p. 409) is worth the price of the book! The granola bread, the blueberry coffee cake, Mexican chocolate bread, brioche rolls...I could go on and on!! It has everything from the simplest white and wheat to unique breads using exotic grains and interesting nuts, fruits and herbs (persimmon bread, lavender rosemary bread). It's made me a better baker because there are so many notes on the science of how bread "works". And it's not just bread - if you could make pot roast in a bread machine this book would tell you how to do it! There are jam recipes, quick bread recipes and recipes for using the leftover bits. There are pizza and calzone recipes that include the toppings, not just the dough. The Cheese Pizza Torte is amazing!

I love my bread machine but I'm not the biggest fan of the shape of the pan, so I often use the dough recipes and then proof the bread and bake it in a regular pan. Many of the recipes for country loaves have you do that anyway for a more authentic loaf.



My husband bought me the book as a Christmas present when I was 4 months pregnant. Here it is August and the bread machine hasn't gone back into the cupboard yet! It's a miracle our daughter wasn't born weighing 17 pounds! Forget whatever companion book Amazon recommends with this book - buy the latest Billy Blanks or Kathy Smith video (or both!) - you'll be eating A LOT of bread if you get this book! - Bread Machine - Bread Cookbook - Cookbook - Bread - Bread Recipes - Baking
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Zojirushi Bread Machine - bread machine, bread cookbook

Bread Machine Cookbook - cookbook, bread machine cookbook

Click here for more information when I bought my bread machine a year ago I was really excited about buying a cookbook to try it out. I found so many books, and most of the reviews said "buy this one it's the best", or "you won't need another one"... I got all confused. So, since I have most Betty Crocker cookbooks, I choose this one, 'cause I know they only have try and true recipes. In fact, it didn't let me down. The book starts with an introduction about bread machines in general, how they work, and ingredients. It has a chart with all kinds of flours and teaches you what kind of bread you'll get.Then the recipes. Including here, classics like white bread, Sally Lunn, garlic bread. New ones like orange capuccino brad. It has one of the best bagel recipe.It's divided in 7 chapters:Chapter 1: Good and Savory loavesChapter 2: Wholesome Grains LoavesChapter 3: Fruit and Veggie Harvest LoavesChapter 4: Smaller Can Be jst RightChapter 5: Rustic Loaves and FlatbreadsChapter 6: Satisfying Rolls and BreadsticksChapter 7: Sweet breads and Coffee CakesThe book has plenty of pictures, and this, especially for a beginner, is pretty important to know what it will look like the bread you are gonna bake.A year later, I find myself still using this fantastic book and having excellent results. It has over 130 recipes so it's impossible to get bored.

  There are several very positive comments that I have about this book. First, the recipes were tested on all 3 sizes of loaves. Therefore, sometimes proportions of ingredients will not necessarily agree with proportions of bread weight in order to get the same bread. I was happy to have someone else go through these tests so that I didn't have to. Another interesting element to this book is that they show pictures of how "wrong" breads look and list what possible ingredients were out of proportion. This is very helpful in analyzing the outcome of your bread. Finally, I am a picture person and all of the breads have beautiful pictures next to them.

  The big negative I found in the book was that all of the breads I made (about 7) had the same consistency. If you are interested in creating more interesting types of breads, such as light airy french breads with crunchy crusts or ciabatta's - you will be hard pressed to find them in this book.

This excellent bread machine cookbook covers a wide variety of bread types, from standard loaves to multigrains to fruit breads to related items such as rolls, pizza, and coffee cakes. The instructions for each recipe are clearly broken down into easily understandable steps; although some of the breads involve decorative touches that appear difficult, simple sidebar illustrations make these fancy finishes a breeze. The full-page photographs accompanying many of the recipes definitely make your mouth water as well as give some wonderful suggestions for how you can use each type of bread (however, as an earlier reviewer mentioned, I would have preferred to see every recipe illustrated). Overall, I would recommend this cookbook to anyone looking for bread machine recipes ranging from the simple to the more creative.

My husband bought me a breadmaker probably two years ago and all I managed to produce from it were things that could be used to build homes. All my loaves resembled door stops or bricks and I gave up the hobby. Recently, I decided to give it another shot and so I ordered two cookbooks, this one and "Bread!" which I will also review (no 5 stars for that one...).



The recipes include (and this is a long list but I always wish there were more detailed reviews so I try to leave for others what I would have liked to see):

Chapter One: Good and Savory Loaves (all recipes listed have directions for 1 1/2 or 2 lb loaves)

-Classic White Bread

-Sally Lumm

-Sourdough Loaf (and starter directions)

-Pumpkin Seed Bread

-Mediterranean Herbed Bread

-Beer Nut Bread

-Herbed Vinaigrette Bread

-Fiery Four-Pepper Bread

-Cheese Onion Bread

-Roasted Garlic Bread

-Gingery Bread

-Raisin Cinnamon Bread

-Honey Mustard Bread

-Cheesy Mustard Pretzel Bread

-Parmesan Sun-Dried Tomato Bread

-Beer Bacon Bread

-Caraway Cheese Bread

-Toffee Chip Bread

-Honey Lemon Bread

-Orange Cappuccino Bread

-Chocolate Walnut Bread

-Chocolate Mint Bread

-Vanilla Sour Cream Bread



Capter Two: Wholesome Grain Loaves (all recipes for 1 1/2 or 2lb loaves and include either some type of grain like oatmeal or seeds and/or whole wheat flour)

-Honey Whole Wheat Bread

-Toasted Almond Whole Wheat Bread

-Cinnamon Honey Wheat Bread

-Citrus Whole Wheat Bread

-Golden Raisin Bread

-Herb and Crunch Wheat Bread

-Dill Wheat Bread

-Golden Raisin and Rosemary Bread

-Seeded Whole Wheat Bread

-Nutty Prune Wheat Bread

-Zucchini Wheat Bread

-Wild Rice and Apple Bread

-Pumpernickel Bread

-Pumpernickel Pecan Bread

-Buttermilk Rye Bread

-Oatmeal Bread

-Oatmeal Sunflower Bread

-Oat Potato Sandwich Bread

-Orange Oat Cornmeal Bread

-Granola Bread

-Cranberry Corn Bread

-Honey Corn Bread



Chapter Three: Fruit and Veggie Harvest Loaves (again, all recipes for 1 1/2 lb or 2 lb loaves but this time include fruits and/or veggies)

-Caramel Apple and Pecan Bread

-Orange Applesauce Bread

-Dried Apricot Bread

-Banana Caramel Bread

-Raisin Banana Bread

-Double-Cherry Pecan Bread

-Cranberry Blueberry Bread

-Sweet Orange Bread

-Peach Maple Bread

-Brandied Pumpkin Bread

-Panettone

-Caramelized Onion Bread

-Spinach Cheese Bread

-Double-Garlic Potato Bread

-Peppery Potato and Carrot Bread

-Maple Sweet Potato Bread

-Dilled Carrot Bread

-Potato Tarragon Bread



Chapter Four: Smaller Can Be Just Right (all recipes in this chapter are for 1 or 1 1/2 lb loaves)

-Buttermilk Bread

-Honey Sunflower Bread

-Multigrain Bread

-Caraway Rye Loaf

-Peanut Butter Bread

-Potato Chive Bread

-Garlic Basil Bread

-Cheddar Cheese and Olive Bread

-Double-Corn Jalapeno Bread

-Spicy Apple Bread

-Almond Chocolate Chip Bread

-Cranberry Whole Wheat Bread

-Greek Olive Bread

-Choco-Banana Bread



Chapter Five: Rustic Loaves and Flatbreads (This chapter includes mainly dough recipes that can be used if your machine has a dough setting)

-Old-World Rye Bread

-Triple Seed Wheat Bread

-Sage Raisin Wheat Bread

-Chocolate Coffee Bread

-Buttermilk Granola Bread

-Cottage Dill Loaf

-Rosemary Apricot Bread

-Lemon Anise Bread

-Sourdough Loaf

-Challah

-French Baguettes

-Roasted Pepper and Artichoke Baguettes

-Zesty Pesto Tomato Baguettes

-Italian Artichoke Braid

-Rosemary Focaccia

-Greek Olive Focaccia

-Crust Mustard Focaccia

-Two-Cheese Pizza

-Mexican Beef Pizza

-Chicken Fajita Pizza

-Mediterranean Peppered Pizza



Chapter Six: Satisfying Rolls and Breadsticks (again, mainly dough recipes)

-Dinner Rolls

-Whole Wheat Dinner Rolls

-Whole Wheat Buttermilk Rolls

-Crescent Rolls

-Curry Rice Dinner Rolls

-Raisin Brioche

-Bagels

-Parmesan Twists

-Cheese-Filled Breadsticks

-Hit-the-Trail Breadsticks

-Dried Cherry Petits Pains

-Crusty Homemade Bread Bowls

-Dried Blueberry Lemon Rolls

-Strawberry and Poppy Seed Rolls

-ORange Pecan Buns

-Festive Raspberry Rolls

-Hot Cross Buns

-Chocolate S'mores Buns

-Sugared Doughnuts

-Honey Lemon Sweet Rolls

-Glazed Cinnamon Rolls

-Sticky Rolls

-Chocolate Caramel Sticky Buns

-Maple Walnut Twists



Chapter Seven: Sweet Breads and Coffee Cakes (dough...)

-Easy Apple Coffee Cake

-Pear Prune Braid

-Pear Kichen with Ginger Topping

-Cherry and White Chocolate Almond Twist

-Apricot Cream Cheese Ring

-Honey Walnut Coffee Cake

-Potica

-Sherried Hazelnut Braid

-Swedish Coffee Ring

-Crunchy Wheat and Honey Twist

-Sweet Bread Wreath



Phew! That's a long list! Anyhoo, I love this book and have made several beautiful and delicious loaves in just the few days I have had it (peanut butter bread, cheesy onion loaf, fiery four-pepper bread, etc). Each one has been beautiful and each recipe tells you if the loaf will, for instance, be shorter and more dense, so you don't freak out and think you've produced yet another cinderblock.



A great buy! - Cookbook - Bread Machine Cookbook - Bread - Baking - Bread Machine Recipes - Cooking
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Sunbeam Bread Machine - sunbeam, great value

Click here for more information Don't let the negative reviews here fool you. This bread machine itself is great, and I can't believe how inexpensive! I picked it up for under $40 at Walmart only to see it is now $34 here on Amazon. It makes 1.5 or 2 lb loaves, has a jam setting, a "raisin beep" (signal to add fresh fruit and other ingredients during the second kneading), bake only (like cakes) and dough only (to mix in machine then bake in oven). Also has up to 13 hour delay so you can wake or come home to fresh bread.



It's the recipes that come in the booklet that are bad. They all have way too much yeast, which is a classic cause of fallen loaves. I can't imagine how they came up with recipes with so much yeast! To see what I mean, Sunbeam has all their bread machine instruction manuals available online at http://www.sunbeam.com/manualsearch.aspx?PCId=3



ANYhoo, I strongly suggest that if you've never made bread by hand before, pick up a good all-inclusive intro to bread machine baking book that includes recipes (I think Better Homes and Gardens and Betty Crocker both have well-rated ones on Amazon). Usually the front of these books include bread baking basics, regardless of whether you are using a machine. The booklets that come with bread machines have only a few very basic recipes anyway, like a crockpot instruction book. This machine is a sturdy, capable tool to use with a descent book. It's too bad the included free one is a dud!



Things to remember: you MUST measure carefully, even more so than with other baking. Don't use dry measure cups to measure your liquid ingredients. Fresh yeast AND flour are a must. Know that adding/substituting in yeast bread recipes is not as "OK" as with other baking.



Also, know that any bread machine is not as much of a "fix it and forget it" walk-away tool as a crock pot (at least, not if you want a perfect loaf every time). You need to check the dough during the second knead cycle to make sure it isn't too wet or dry (which will depend on the weather!). You may have to scrape the sides of the pan, or add additional ingredients (like fruit) later in the cycle. The bread machine is aimed at taking the physical labor out of breadmaking, and also conveniently bake in the same pan. Technically, the same can be accomplished with a heavy-duty mixer and a good oven.

Not having owned a bread machine before, I did my online research and decided to try a reasonably priced "good-enough tester" machine... Well, I'm VERY glad that I decided to purchase this "more-than-good-enough" model!



This particular model is fairly quiet while in operation, beeps after the 1st rest to indicate that it's time to add the nuts/raisins, etc., and beeps after the baking cycle is completed (if the bread is not removed from the machine as soon as it's done, it might lose moisture during the auto keep-warm cycle). I've twice made the following recipe with pine nuts and twice made raisin-pistachio bread (from "the Big Book of Bread Machine Recipes")--delicious.



The best part about this machine baking process is that it's not at all difficult in any way. Here is the typical baking process: Warm the liquid in a glass measuring cup in a microwave, stir in the salt/honey/sugar/butter in the warm liquid, pour the mixture into the baking pan, place the pan on the scale, adjust the scale to zero, add the required flour (1 cup flour = 4 to 4.5 oz), level the flour, add the yeast, twist to lock the pan into the breadmaker, plug in the breadmaker, select the crust color (best to try the "Light" color first), select the baking setting, after about 5 min. check the dough and add water/flour if necessary (very important step), remove the bread to a cooling rack as soon as it's done, then wipe the baking pan when it's cool enough. (It's helpful to have a portable timer on you to remind you to remove the bread, wherever you might be.)



The clean up is SO MINIMAL that the bread tastes just that much better! And, whenever we want oven-baked loaves, I'd simply use the breadmaker's dough cycle to lessen the clean up and do the rest as usual.



However, there are some negative aspects related to this bread machine:

1. The user manual is very uninformative for a new user, so don't even bother. Instead, buy "The BIG Book of Bread Machine Recipes" by Donna Rathmell German (on Amazon; 600 recipes from 5 of her bread machine cookbooks) or other bread machine cookbooks and rest assured that the resulting loaves will be enjoyable and varied.



2. On my machine, I had to make sure to select the "light" color, else the loaf gets too brown/too thick crusted.



3. So far, all 4 loaves have slightly caved/sunken/deflated as soon as the baking cycle kicked in. Although the loaves are just slightly sunken, and the appearance and taste were not affected in any way, I will try using less liquid than normal (for a firmer dough) or less yeast (to slow the dough expansion process for this machine) to prevent the sunken look next time.



Useful tips for new bread machine user:

1. Get a dependable scale, instant-read thermometer, and a liquid measuring cup--approximations might not work well when you're new at using bread machines.



2. For the basic cycle, if baking the bread right away, you can just place all the ingredients right into the baking pan regardless of the liquid-first order stated on the manual.



3. If adding additional flour/liquid to the baking pan, add carefully. Any spilled gunk on the bread machine's bottom or heating element might take some scrubbing if baked in.



4. If additional kneading time is desired, just stop and restart the machine for additional gluten development/knead time.



5. For the initial confidence-building 2-pound loaf, try this tested recipe (might have to set your Sunbeam to "Light" color): 1 1/3 cups milk and/or water, 2 tb honey/sugar, 1 1/2 teaspoons salt, 2 tablespoons butter, 4 cups bread flour (I used Gold Medal unbleached all-purpose), 1 1/2 teaspoons active yeast, 1/4 - 1/3 cup of pine nuts/other chopped nuts (optional). Remember to check the dough consistency after about 5 minutes and add liquids/flour if too wet or too dry.



6. If the bread dough is over-rising at the top of the bake pan, either:

a. simply scoop some dough carefully off the top, put the extra dough in a greased baking vessel of suitable size. Let dough rise a bit in the oven with the pilot light on, take dough out, preheat the oven at 350F-375F, spray some water in the oven to encourage crust formation, and then bake until the top is golden brown (internal temp. of about 180F to 200F); bake the other portion in the bread machine as usual; -OR-



b. remove dough from the machine completely-- separate the dough into two greased baking vessels of suitable size. Let dough rise a bit in the oven with the pilot light on, take dough out, preheat the oven at 350F-375F, spray some water in the oven to encourage crust formation, and then bake until the top is golden brown (internal temp. of about 180F to 200F).



7. Store bread in the freezer for fresh-tasting bread any time: divide the bread into serving portions, place in Ziplock bag(s) and store in the freezer; defrost (in the bag) in room temperature (or wrap the bread in a moist paper towel and microwave for a few seconds) before devouring. Make life even easier--bake extra loaves and freeze them.



Conclusion: If you like the taste of "just-baked" breads, but don't like the messy cleanups and the typical baking-related efforts => well, this one is worth the try, and it is worth the price. Just remember to get a big bread machine recipe book and enjoy all the possibilities. Great machine (and great book)! - Sunbeam - Great Value - Bread - Bread Baker - Baking - Sunbeam 5891
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Best Bread Machine - bread machine, best bread maker

Click here for more information I was fortunate to have my parents decide upon a bread maker as a gift to me and allow me to pick the model I wanted...knowing I'd spent the last year actually studying the art of bread making by hand from some pros and cookbooks.



I had my doubts, however, that a machine could replace all I was learning to do...



...it can!



Here are some highlights of why I chose this machine initially then I'll get down to what I know about it now having used it non-stop:



STAINLESS:

I had no intention of pulling a bread machine in and out of the cabinet each week so I knew for sure, if it was going to sit countertop, it needed to be stainless.



LOAF SHAPE:

I knew I wanted the shape of this loaf. Most turn out looking like an odd rocket with the top of the loaf on one of the small sides of the rectangle which screams "odd bread machine loaf" and every slice except the first few is all square edges. This machine actually bakes a loaf that makes it look like it came from a real bread pan. Not only do I prefer the soft top and crusty edges on each slice more, but it looks beautiful if you are entertaining and serve it or offer to bring bread at a potluck.



Now, here's what I know now:



SETTINGS:

It also has a setting to make meatloaf



HOMEMADE:

It DOES have a homemade course in case you want to totally change the settings for a loaf. You can program every single thing it does longer or shorter if you have some recipe of your own that you want to knead longer or shorter, sise longer or shorter, etc etc.

SOURDOUGH STARTER:

It has a cycle to help you make sourdough starter...just the starter with the recipe!

CAKE:

It has a cake setting and cake recipes. We made a great chocolate cake...love this for entertaining. I can make it prepare a warm dessert while I am busy with guests and the house smells amazing!

JAM:

It has a jam course to very easily make homemade jam for the bread for you!

DOUGH:

It has a dough course so you can let it do the hard stuff then you can shape the dough into a pizza, rolls, chiabatta, cinnamon rolls, soft pretzels, etc.

WHEAT:

It has a setting especially for wheat bread to make it perfectly

TWO KINDS:

It has a quick loaf setting that makes bread in 2 hours 18 min or the regular basic bread setting that makes it and bakes it in 3 hours 45 min.



Now some other goodies:



TWO KNEADING ARMS:

I have had a bread machine before with one tiny kneading arm but, let's face it, it's like kneading bread with one arm. This, when you look through the window, truly looks like the motions you'd use on your own as it has two kneading paddles rather than one.



NO TEFLON, BUT STILL NON-STICK: Fortunately, with all the reports on Teflon, they did not use a Teflon coating for this pan. (Someone said in an older review that theirs did...either they have updated the machine and removed it or the reviewer just thought it was due to it being non-stick. My manual says it is not Teflon and as a chef who avoids it, it's obviously not. I know what Teflon looks like even if someone tried to sneak it in.

There is no dark Teflon coating.) However, it's extremely non-stick and I usually merely only need to brush away a few crumbs after use. I've never had to put it in the dishwasher.



SIZE OF LOAF:

This makes a 2 lb loaf...or less. If you need more bread, it has the capacity. But I often use recipes for smaller loaves too. It gives you option. If I make a 2 lb loaf I get a great size slice that fills me up for breakfast with one slice. Also, on my old bread maker I used to have years ago, sometimes the dough would rise too high, spill over the edge and burn, this extra capacity allows for lots of rising!



ADD-INS:

It beeps near the start of the loaf to tell you you can add in raisins, nuts, etc. At this time I often add in cheese chunks. That way they don't totally melt in the preheating stage and I get some amazong jalapeno cheese bread with some bigger pieces of cheese in it.



CRUST SETTINGS:

It allows you to choose if you want your crust to be light, dark, or medium.



So bottom line...we are a two chef household. Big bakers. I've reviewed a few bread making cookbooks on Amazon this past year when I was in my bread making phase doing everything by hand...



what a waste of time! I love this machine!



TIMER CYCLE:

My favorite thing to do is use the timer cycle. I can put my ingredients in in the morning and have it set to greet me with a warm loaf as I walk in the door from work in the evening.



But what if I work late?



AUTOMATIC WARMER:

It automatically keeps the loaf warm for 30 minutes if you don't take it out when it's done!



This is also great for the best way to wake up in the morning...set it at night, go to sleep and wake up to homemade bread for breakfast. If I sleep in? It stays hot.



For dinner parties I can plop the ingredients in that morning and work on prep for the meal and when guests arrive a hot loaf is timed for dinner...always a hit.



PAYS FOR ITSELF OVER TIME:

We no longer buy hamburger and hotdog buns either. This MAKES a burger as the taste of homemade buns has no equal, even if it's a portobello burger it takes good! We used to buy a loaf or two a week of bread that was "blah". Baking a loaf is dirt cheap and makes for a very cheap breakfast or snack to when enjoying a slice. And if you never want to buy a bread machine cookbook or cookbooks like I did, search the internet...tons of recipes for bread machines free! Plus, we have friends who trade us stuff like eggplant or super sweet tomatoes they grew for a loaf of bread after I got them hooked.



FINISHED PRODUCT:

This shocks me how perfect the loaf is each time.



ok, so I am a raving fan...if I had to choose again, I'd pick the same one. We cook bread of some kind 2 times per week and I haven't had a bad loaf yet.



VARIATION:

The great thing is that there are so many bread machine cookbooks that you don't have to bake the same loaf twice. Honey wheat one day, beer bread the next, dill bread, jalapeno cheese bread, sour cream bread, cottage cheese bread, Anadama, roasted red pepper...any plain sandwich becomes new for us.



CLEAN UP:

It all slides out, there isnt any. And it came with a measuring spoon and cup which pretty much covers all measurements so you don't have but two of those to wash afterwards either.



NEGATIVES:

Like my old machine, you need to be sure to pull off the two kneading paddles if any remnants of the loaf remained under them after baking, also the paddle can come off in the loaf like any machine...same old negatives I had before which aren't a big deal, but just be sure you don't do what I did once and bake a loaf for someone who was sick and I delivered it to them with the paddle still protruding from the botoom. With a little twist it comes out.



Conclusion: I'm coming home to a Graham bread today...made with graham flour. As usual, it's a recipe I haven't had before. I have enough bread recipes to last a loaf a day if I wanted. Always baked perfect. Love the machine.



AND I've made loaves with very low fat margarine and they are great! YOu can actually lower the calories of your bread but still maintain that homemade yeasty taste I couldn't get with store bread. - Bread Machine - Best Bread Maker - Zojirushi - Best Bread Machine - Highly Recommended - Bread
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