Cuisinart CBK-200 Convection Bread Maker, 12" x 16.5" x 10.25"

https://amzn.to/3uEl7Nw - Cuisinart CBK-200 Convection Bread Maker, 12" x 16.5" x 10.25"

Cuisinart CBK-200 Convection Bread Maker, 12" x 16.5" x 10.25"
I just received the machine today and within 3 hours I was enjoying hot, fresh, home made bread! Its so simple to use and on my first try the bread came out amazing!
One word of advice, when setting this up to start making the bread, make sure to select the menu option first before selecting the weight or crust option, if you select the menu option in any order other than first, it will change the weight and crust to the default values.
Again, love this machine, not one bad thing I can say about it, cant wait to make some more bread!! !
Awesome machine! I bought the CBK 200 instead of the 100 because the 100s bread selection panel (where you chose crust and size options,ect) looked cheap.
The buttons on the CBK 100 were just a sticker with ugly bubbles. The 200 version has nice stainless steel buttons. Making bread has been easy and awesome!
Challah is my favorite and the lemon poppyseed was bomb! Its like an adult easy bake oven. I was worried the loaves would be too small but the challah was gigantic!!
About one and a half times bigger than a regular store loaf.
Great value, the convection model is the one to get, and even though i screwed up the process by not having the paddle secured for the first hour, it still made a beautiful sturdy loaf i intend to use for sandwiches, since its impossible to get decent bread without corn stuff in it that Im sensitive to.
Love it, nice small size. Gets very fingerprinty, but thats stainless for you.
I keep it on a rolling table in my pantry.I made the basic white bread, recipe 1, and once i shoved my hand in and pushed the paddle down after an hour of non mixing, it went on to complete the cycle anyway and turned out great!
I like to add butter before bread cools, to soften crust and add flavor of course. I dont like my crust too heavy, so i chose the Light setting, 2.5 lb loaf.
Sliced like a dream, with a proper long skinny bread knife.This is much improved over the 25 year old Sunbeam i had!Picture shows the top soaked in butter!
This is a tried and true, made in US bread maker with an excellent manual containing many useful recipes.Although I hear a lot about the Zojirushi makes, but just cannot bring myself to spend $400 versus $100 for a Cuisinart bread maker that works extremely well already.
I guess Ill wait until Cuisinart sells their design to China.
About the only item I noticed over the Cuisinart, the Zojirushi has two dough paddles, however, the Cuisinart works adequately from what I see and the Zojirushi is mostly plastic.PROS1) Everything works as expected.
This is my second after giving away more last one in good condition to the Salvation Army due to a ~4,000-6,000 mile trip/relocation.2) Most of the recipes within the manual are versatile, with the ability to be used as templates for other recipes/ideas.
Although, I usually stick to my usual basic bland man-type water & flour bread recipes.CONS (Mostly suggestions)1) The metal spindle for the dough hook/blade tends to rust on these models.
(Just coated my new one with a little sunflower oil and baked for corrosion/rust protection. )2) Recipe book should contain a few more water rather than milk containing recipes.
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