Cuisinart Bread Maker, Up To 2lb Loaf, New Compact Automatic Import To Shop ×Product customization General Description Gallery

DIFFERENT CBK-200 MODELS?/ Convection bakingQUESTION….1.IS THERE 2 VERSIONS OF THIS MACHINE? I THINK THERE IS A STAINLESS STEEL MODEL & A BLACK AND STAINLESS MODEL…ONE BEING MORE ELECTRONIC WITHOUT BUTTONS, WHICH I OWNED AND TRYING TO FIND AGAIN2. HOW tO USE THE BAKE ONLY FUNCTION….DOES IT BAKE FOR ONLY 10 MINUES!I have owned both machines but the black and STAINLESS seems to be different, especially the BAKE functionConvection baking has a crisper crust. I did not know this….drier climates may want to consider this for your recipe to bake on a lighter setting.Buttermilk whole-wheat bread, needs to have some oil put in it. Look on page 11 and you will see the difference between these two recipes; an omission of 2 tablespoons of oil or butter should be added . Every time I’ve made this piecrust is so hard and the bread is dry. I really like the honey whole wheat recipe though.Here are bread machine helps from King Arthur. Hope these help:We hope you enjoy this beginners’ exploration of bread machines, and feel confident that you can produce a good loaf of bread in your machine. Once you feel comfortable with how your machine works, begin to think about using it for all kinds of yeast baking: it’s an incredibly versatile tool, if you use your imagination. We’ve used our bread machine to make the dough for wonderful pizza, sticky buns, kolache, bread sticks, baguettes, focaccia, doughnuts, coffee cakes…you get the picture.Helpful Hints:Hint #1:Don’t be afraid to open your machine to look at and poke the dough as it kneads. This is the only way you’ll be able to tell if the combination of ingredients you’ve used has made a good dough. We don’t recommend poking the dough as it rises, and you shouldn’t open the top when your machine is in its second rise or baking cycle, but before that, feel free to get familiar with your dough, and how your machine works with it; that’s how you’ll learn.Hint #2:If you’re using your machine’s delayed cycle, where the machine won’t start for several hours, don’t use fresh ingredients such as milk, eggs, cheese, etc. Bacteria likes to grow in these ingredients, and there’s a risk of food poisoning in keeping them at room temperature.Hint #3:Too little yeast, your bread won’t rise sufficiently; too much, and it will rise and collapse. It’s important to watch your dough as it rises and bakes; dough that has risen and collapsed may look just like dough that never rose at all, once it’s baked. In order to correct the problem, you need to know what went wrong.Hint #4:Bread that is undercooked and gummy inside is bread that didn’t rise sufficientlyHint #5:We’ve found that one or more of the following will increase the chances of your getting a successful loaf of sweet bread: doubling the amount of yeast; cutting back the amount of salt; using 1/8 teaspoon of ascorbic acid; using the longest cycle on your machine (the one with the longest rising period); or taking the dough out of the machine, and forming and baking it by hand.Hint #6:Match the flour to the desired result. A high-protein all-purpose or bread flour will yield high-rising bread. Whole-grain flours will yield denser, heavier, more substantial breads. A combination of flours will yield something in between.Hint #7:The basic ratio of salt to flour in bread is 1/2 teaspoon salt per cup of flour. Recipes that call for less salt than this may seem “blah”; try increasing the amount of salt to the recommended ratio.Hint #8:The basic all-purpose flour/liquid ratio is 2 1/2 to 3 cups flour to 1 1/4 cups liquid, depending on the time of year — more flour in the summer, less in the winter.Hint #9:Bread that rises, then collapses in the middle as it bakes — the infamous “crater bread” — contains too much liquid. Adjust your formula.Hint #10:Adding a couple of teaspoons of flour along with the raisins/nuts helps the dough in the machine to “open up” and accept whatever you’re adding more easily. If “additives” haven’t kneaded into the dough by the time it goes into its first rise, simply remove the dough from the machine, scoop out the raisins/nuts, knead them in by hand, and return the dough to the machine.Hint #11:We often recommend letting the dough rest for 20 minutes between mixing and kneading, especially if the dough feels especially sticky. This gives the flour a chance to absorb the water and lose its stickiness.Most Frequently Asked Questions:We continue to receive inquiries regarding modifying “regular” bread recipes to work in the bread machine, and using bread machine recipes to make a “regular” loaf of bread.A 1-pound bread machine, in general, can handle 2 to 3 cups of flour, while a 1 1/2-lb. machine can handle 3 to 4 cups of flour.Many recipes ask for a range of flour. For example, if a recipe asks for 3 to 4 cups of flour, it is because flour changes with the weather, absorbing moisture when the humidity is high (generally, in the summer), and becoming dry when the humidity is low (usually during the winter months). To put it simply, you’ll need to use more flour in the summer and less in the winter.Q. Can I use regular bread recipes in my new bread machine?A. Yes, you can probably use many of the same recipes you’ve always used. Just be sure to use a flour with a high protein content. King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn’t work with other all-purpose flours. Another tip: don’t try to make whole-grain breads, such as rye or whole wheat, using only whole-grain flours. Their minimal gluten content will produce loaves which are flat and hard. Mix them with unbleached all-purpose flour for best results.As we continue to work with the bread machines, we find that they’re extremely versatile and flexible, as long as you use the manual or dough setting. It’s convenient (and tempting) to take a regular 3-cup-of-flour bread recipe, throw it all in the machine, press Start, and hope you have a nicely risen loaf of baked bread 4 hours later. Well, usually this won’t work; the dough is too stiff, too slack, the rising time in the machine is too short (or too long), etc. etc. etc.Save yourself the hassle of trying to modify recipes by simply placing all of the ingredients into the machine, programming for manual or dough, then taking the dough out at the end of the cycle and proceeding with the recipe from the point where it tells you to “punch down the dough”. What the machine’s dough cycle gives you is a thorough knead and initial rise. From then on, you’re on your own. But, hey; the mixing and kneading is the only part that takes even a modicum of effort. From then on you’re just shaping the dough, putting it in a pan, and putting it in a hot oven to bake. You can do that — honest! We find our 1 1/2-pound Zojirushi will handle up to 5 cups of flour in the dough mode.In some respects, bread machine dough is better than hand-kneaded. Very slack doughs, those with a lot of liquid, are virtually unkneadable by hand; you always have to add more flour. In the bread machine, however, slack doughs knead very nicely, and the resulting loaf is full of coarse holes and light as a feather.Sometimes you can take a regular bread recipe, reduce the flour to 3 cups and amend all the remaining ingredients correspondingly, make it in the bread machine, and get a good loaf on the very first attempt. But most often, you’ll have several failures while you’re in the trial and error process. A more fail-safe method is to just make dough, and go from there.Q. Can I make a bread machine recipe by hand?A. You can easily convert bread machine recipes to “manual” recipes by reading the ingredients, then combining them the way you usually do. Dissolve the yeast in the liquid, add other “wet” ingredients (e.g., eggs, honey, butter), add the flour and other dry ingredients, knead, then knead in any “extras” (raisins, nuts, chocolate chips, etc.). Let the bread rise once in the bowl, then transfer it to a pan and let it rise again. Bake for about 30 minutes in a preheated 350°F oven. A bread machine recipe for a “large” machine, calling for 3 cups of all-purpose or bread flour or 4 cups of a whole-grain/all-purpose flour mix, will make a 1-lb. (8 1/2” x 4 1/2”) loaf. A bread machine recipe for a “small” loaf, calling for 2 cups of all-purpose or bread flour or 3 cups of a whole-grain/all-purpose flour mix, will make a 10- to 11-ounce loaf (a 7 3/8” x 3 5/8” pan).Q. How can I convert a 1 1/2-lb. bread machine recipe to a 1-lb. machine?A. Your 1-lb. bread machine will probably be happy with a ratio of 2 cups flour to 1 teaspoon each yeast, sugar and salt, and 2/3 cup liquid. Let’s say the bread recipe you want to use calls for 6 cups of flour (a typical two-loaf recipe). Simply divide the amount of each ingredient by three, and use one-third (6 cups flour becomes 2 cups, 1 tablespoon yeast becomes 1 teaspoon, etc.). If any of the ingredients seem way out of whack, be aware of adjustments you can make (i.e., the amount of sugar seems high, so increase the amount of yeast). This may seem complicated at first, but by keeping the ratio in mind, as well as the relationship of the ingredients to one another, you can convert just about any bread recipe to the bread machine.Q. What qualifies as a liquid?A. Liquids include obvious things, such as water or milk, as well as anything which becomes liquid or semi-liquid when heated. Typical bread machine liquids include water, milk, buttermilk, yogurt, sour cream, and soft cheese (cream cheese, cottage cheese, feta, etc.); soft fruits (applesauce and other fruit purees, bananas, etc.); liquid sweeteners, such as honey or molasses; eggs; butter and margarine; and vegetable oils, in either their liquid or solid form. Relatively soft cheese, such as mozzarella, grated Cheddar or Swiss, etc. are on the border between liquid and solid, as far as your machine is concerned; don’t figure them into the flour/liquid ratio, but keep in mind that they’ll tip that ratio a bit toward the liquid side. Hard cheeses, such as Parmesan and Romano, won’t affect the flour/liquid ratio.Q. Why did my loaf sink in the bread machine?A. You may have used too much liquid in the dough. The dough should be smooth and soft. Or, you may need to adjust the amount of yeast; instant yeasts are stronger than active dry yeasts, so less is needed.Q. My crust is always soft. How can I make a crispier crust?A. If your bread machine has a french bread setting, try using that. If you reduce the oil or butter in your recipe you may get crispier results. Also, if the recipe calls for milk, try using water instead.Q. My bread didn’t rise. Why?A. You might try using chlorine-free water. Also, check the expiration date of the yeast. If you determine that your yeast is good, make sure that you keep the yeast separate from the salt. If yeast and salt are directly on top of one another, the high concentration of salt can kill the yeast.Q. My crust was crisp but I wanted it to be soft. What can I do?A. You may try increasing the oil or butter in your recipe. Also, try using milk instead of water.Q. Why do I have raw, doughy spots in my finished loaf?A. The cycle could be too short for the recipe causing it to be baked prematurely. If that’s not the case, maybe too much heat may have escaped from the bread machine as it was baking. You should never open the cover of your machine while it is on the bake cycle. Also, too many rich or heavy ingredients may cause the bread to underbake.Q. Why do I get coarse, crumbly loaves?A. Perhaps the dough is too dry. Try increasing the liquid if the dough appears dry during kneading. Or, your recipe may not call for enough oil in the dough. If dry whole grains were added, which takes moisture away from the dough, try soaking The Cuisinart is one of the only bread machines offering the convection oven feature, which makes your bread 25% faster.

The recipe guide for CBK-110 leaves a lot to be desired…I had high hopes for this machine, which were sadly dashed with the first recipe I tried. My French bread (baked in the machine) was a disaster, and my second and third attempts were no better. In between, I let my husband talk me into a gluten-free loaf, which went straight to trash.White bread was worse.I finally sat down and gave it some thought. It’s not as if I don’t know how to make bread, after all. I also found several articles that encouraged me to open the machine during the process.So with that bit of information, I used the King Arthur Japanese Bread recipe, and with a few tweaks, I produced a loaf to die for. That loaf and subsequent loaves are the only reason this review is 4 stars instead of 1. I’d have given it minus stars if that were allowed, so it’s a huge rating difference.I make tangzhong and let it cool. Then I add all the other liquid ingredients, except butter. I mix my dough in a mixing bowl. Flour first, then liquids (except butter). After all the ingredients are incorporated, I add the yeast and the butter.As soon as all ingredients are thoroughly mixed (something this bread machine cannot accomplish) and the dough has started coming together –at least 15 minutes at the #6 setting in a Kitchen Aid using a dough hook)–I halve the dough, refrigerate one half, and dump the other half into the machine and turn it on (white bread setting).Even if you need a standard size loaf, it turns out nicer if you bake each half separately. Tangzhong bread has a lot of rise, and if you try to bake the entire loaf, it’s not unlikely it will hit the lid, unless you reduce the yeast by about a quarter teaspoon. By halving the dough, you end up with just the right size loaf for toast and sandwiches and the top of the loaf stays on top.When it’s time to remove the paddle, I pause the machine and remove the dough to shape it.After shaping, I return the loaf to proof and bake. I remove the loaf at the 48 minute mark on the timer, but it’s best to check with a thermometer–190° Farenheit is done. You can continue to bake if you want a darker crust. I remove it immediately to a rack and cover it with a towel until it’s cool.I think the King Arthur Bread Machine Sourdough loaf will probably work about as well as the tangzhong recipe. I haven’t tried it, but if I do, I’ll update my review.Of course, my review says nothing about all the other breads this machine is supposed to make, and I doubt I’ll even try them. All I wanted was a simple daily sandwich loaf, and I have that now, but it was a time sink to get there. I’m not interested enough in the machine to put in the effort required for the other breads when I can just make them for the oven, knowing they’ll turn out okay without much effort.Would I buy this machine again? Nah. The biggest deficit is you’re stuck with presets. Unlike more expensive machines, you do not have the option for custom programming.But for what it is, it’s adequate, so even when I buy a more advanced bread maker, I’ll likely to continue to use this one for my daily loaf.

WOW – so many options on the new machines!!!We had an old Panasonic bread machine that lasted almost 15 yrs! We bought 2 others (2nd hand) as gifts because it was such an excellent machine – the yeast dispenser pretty much guaranteed success w/ every loaf! Well we did a LOT of research fora new bread maker. I thought I wanted the new Panasonic (almost $400) but no yeast dispenser which is what made it stand out from the competition. So I kept coming back to the Cuisinart because of the small footprint on the counter. Boy am I ever glad we decided on this compact model !!! we’ve tried about 4 or 5 different loaves from the Cuisinart booklet and from my own recipe stash. GREAT results using the 3.5 hour cycle and the 1.6 hour cycle! LOVE that it beeps when its ready to accept dried fruit, nuts, seeds, etc. LOVE that it beeps about an hour later to remove the paddle (Optional) before the final rise!!! LOVE that it has a little light inside so you can see what it looks like at every stage! Bravo, Cuisinart – you actually must have consulted with bread makers when this one was designed!!! Thank you !!!!! I’m buying a 2nd one as a Christmas gift for my daughter-in-law – she’s quite excited as well 🙂

NoisyI just ordered this bread machine after accidentally throwing away the paddle on my 25yo Zojirushi bread machine. After some reading and reviews, decided on the Cuisinart compact machine. I have it set up now working on its first load and I’m shocked at how loud it is! My Zojirushi was super quiet. You never heard it mixing. This is crazy loud! My son asked if it was going to make that noise for the entire 3.5 hours. Disappointed in that annoying part. Like the compact nature. I guess I’ll wait to see how the bread is before I decide to keep it

watch demo’s on u tube….very helpful before usingUnfortunately I haven’t had a chance to use my machine yet due to hand surgery & I have past the point of returning if anything is wrong. Looks like all is in tact & just waiting to use. I have many recipes I’m eager to try. I will definitely make 1/2 recipe the first loaf I make. I think we’ll appreciate a smaller loaf at a time. Excited to try this out soon. I watched Man U tube videos on this product before deciding to purchase. Very beneficial