Side by Side Comparison of: Cuisinart vs Brand: Harvard Common Press vs Linear LD vs imusti

I don't know why some would complain about the bread results from this machine. I have baked bread manually and by machine for 30+ years and this gives great results without all the standing around. The 2 lb. loaf is too big to fit in anything I have, but the 1 1/2 lb. is easy to remove and finished just as it should be. To get the best bread from a machine, always weigh the flour - don't measure. And, whisk the dry ingredients a little. Adding the yeast to the dry ingredients is fine (if you're baking immediately). You can use all-purpose flour (I use it with spelt and it's delish), just add the appropriate amount of dough enhancer. This will result in a light, fluffy bread for sandwiches.
Oh, you can make a few pouches of dry ingredients for your favorite recipes (without the yeast) and store them in a large canister for easy bread making.

We bought this breadmaker over a year and a half ago and used it on a very very regular basis. We used it to the extent that the center post of the pan came loose and detached (we made a loaf of bread every 2-3 days in this machine). I was slightly disappointed at this, and when I looked in the manual for a replacement, saw the warranty. I made a phone call (the worst part was waiting for ten whole minutes....) and a new pan is being shipped out quick and easy. I would highly recommend this in every way. It works great!

I bought this solely for the gluten free setting and I have not been disappointed. As stated in the instructions, there is a burning smell for the first few uses but its not overpowering and it has no effect on the bread at all. I was a little confused at first becuz after choosing the gluten free setting, which is #5, I was not able to choose a crust color. I initially thought something was wrong with the machine but I have come to believe that's probably becuz on the gluten free setting, you can only get the bread done one way since it's so different than a regular gluten type bread. Gluten grains will form an actual dough in a bread machine or even when making by hand, whereas gluten free bread resembles a batter instead. If I were able to choose a darker crust setting for a gluten free bread, the rest of the bread would likely be tough or burnt. The crusts come out consistently light but my bread has turned out perfect each time with no doughiness or being undercooked in the center. This has made my gluten free life ever so much better as I have finally found and tweaked a good bread recipe that consistently gives me a full sized loaf that is airy and tender and more like artisan bread. The inner baking/mixing pan is very easy to put in and take out and cleans up in just a few seconds. I have had no problems with the bread sticking to the pain either and I do not spray or coat the pan with anything. I can't judge this breadmaker on all its other wonderful settings but for those who are gluten free and are looking for a good bread machine that works well on the gluten free setting, this is the one for you!

This bread machine will not disappoint if you measure and follow the directions. It is so easy to use, just push a button and you have delicious fresh bread.

I bought this bread machine to bake fresh gluten free bread. It is so easy to use with the gluten free setting and all of the recipes I have tried so far have come out perfectly. The gluten free bread I have made comes out much better than anything I have bought in the stores. It is so good that you can't even tell the bread is gluten free. Also saves a bunch of money since we have been baking about a loaf a week.

The machine has 12 different pre-set programs depending on the type of bread you are baking (including jam and dough). You select the crust type you want (light, med, dark) and the loaf size (1lb, 1.5lb, 2lb). Just throw the ingredients in the machine in the right order, select the settings, and the machine does the rest for you. You come back in 2-3 hours or so depending on the type of bread you are baking and the bread is done and ready to be freshly eaten. All you have to clean is the pan the bread bakes in and that is just a quick rinse out (nothing on it really).

I have been using Pamelas bread mix with it and there are so many different add its to make the bread exactly what you want.

I have also baked traditional bread that has come out excellent as well. The panettone I made this week was easier and came out much better than any panettone I have made using the traditional baking methods.

Tip: You MUST measure ingredients exactly. If you don't, your bread will not come out as good.

I really love this breadmaker. I have made about 200 loaves of bread in the last 16 months. Here are my tips for consistently making great bread:

1. Be exact with your measurements. Weigh out ingredients. Each cup of flour should weigh 120 grams.

2. The amount of liquid you need varies based on the humidity in the room. I usually add in one ounce less liquid than the recipe calls for and watch the dough kneading. This particular machine kneads initially for about 3-4 minutes, rests for a few minutes then kneads again. I wait until the first round of kneading is done, then check the consistency. If the dough is dry and hasn't formed into a ball, I add a spoonful of water and wait till it is kneaded for a minute, then reassess the dough. If the dough is wet (sticking to the sides, a pile of goo instead of a ball of dough), then add in bread flour one tablespoon at a time.

3. Use quality ingredients. I use King Arthur flours and buy yeast in bulk.

4. Add the ingredients in the order listed. Liquids first, then sugar/salt, then flour(s), then yeast. Don't let the salt touch the yeast.

5. Use vital wheat gluten in whole wheat breads. One tablespoon VWG per cup flour.

6. Use this book ([...]). Lots of great tips and recipes.

7. Try the pizza dough recipe from the recipe manual included with the breadmaker. I have several family members that now use that recipe for their dough after having my pizza.

8. I use the small setting for sweet breads, dinner breads, and breads for breakfast toast. I use the medium setting for sandwich bread. I have used the large setting, holy crap are those loaves big. Really too big to be useful.

9. The dark crusting setting is really only needed for the darkest of loaves.

10. Try to have your liquids at room temp. If they are too cold, the yeast will not be as active and the loaf will not rise as much.

11. A lot of recipes call for buttermilk as the liquid. If you have buttermilk around all the time, awesome! If you are like me, then use 1 tablespoon of lemon juice and add milk to make one cup. Let it sit for five minutes. Voila! Buttermilk.

12. As soon as your bread is done, take it out and let it sit for a moment on the counter. Five minutes max. Then use a silicone spatula around the sides of the loaf to help separate the loaf from the pan. It will still be hot, so use an oven mitt. Put the bread onto a cookie drying rack. Let the bread cool and breathe with space all around the loaf for 10-15 minutes before serving. If it sits in the machine or in the pan for too long, the moisture will make the loaf soggy and not as crisp.

13. Don't be afraid to experiment with recipes.

Have fun!

Very nice. Supplement your bread machine repertoire with this book. Not only recipes but general information about baking and using machines. I didn't know there was that much to learn about vanilla...

Simply the best. The info can be overwhelming at first but stay with it, it clears and you have a gold mine. All those things you wonder about are in this book. And the rescipes .....oh yummy. I have not had a fail and I admit I sort of ad lib sometimes...add egg, whole milk etc. when its not called for but its fun to experiment and it all comes out yum.

I bought this along with a Cuisinart convection bread maker and Ive tried a few of the recipes. Wow, this lady knows how to bake !! I made honey corn masa bread and potatoe bread , also cinnamon swirl bread, to name a few. All of these scored an A with me. She was able to adapt these recipes to use with any bread machine and if you follow her instructions to the letter these breads turn out perfect and absolutely delicious . I think my convection machine though, is superior to the regular bread machines. This book is five star, don't hesitate to buy !! You wont be sorry !!

If you love homemade bread or want to know how to make delicious ones, this is the book for you. Soo many recipes you'll be finding reasons to bake them all before you finish the last recipe. You an even make some without a bread machine. We tried them both ways.

Absolutely fantastic recipe book!!! There is much more than just recipes in this book, though. Reading all the additional material included in the book was like attending a cooking class by a master bread maker. There were many great tips and ideas. Baked nearly two dozen recipes and every one comes out perfect! These recipes were far better than the ones that came with the bread machine. Author gives you a template to create your own breads, as well. I have stopped buying bread at the grocery store entirely, and have made jam, pasta, and pizza dough from this book in addition to bread. This book is amazing!

Every recipe I've tried has turned out beautifully-up until tonight. I have an inexpensive Oster bread machine and it has done a wonderful job with these recipes. Tonight I tried the Chocolate Challah recipe-it is a total flop-stuck to sides of pan and not rising at all. I realize I might have made an error but I've read the recipe several times and don't know how it failed. This recipe is quite rich but sounded delicious, I love the whole wheat recipes, the rye breads are fabulous and the Sour Cream Bread is to die for!! Of course, how can it be bad - it uses a whole cup of sour cream ! I thing the book is worth the price and I will just keep baking bread and see what works and what doesn't. I've made about 10 loaves of bread this month-all perfect- so I guess I was ready for a failure.By the way-have they ever published corrections to any of these recipes? Just in case it's not my mistake?

Have used this for 3 months. No defects have appeared. Have some minor issues. Really hard to see the display! It is not backlit, and certain indications are almost too far to the edge of the display to read easily. The loaf size is almost too large, whether making 1lb., 1.5lb., or 2lb. loaves.
I have a problem with the bread deflating more than I would like it to. That seems to occur some time during the bake cycle. Have yet to ascertain if that is my fault or just some anomaly due to thermal shock, or the ingredients I am using, or the season of the year.
I really appreciate the ability to remove the mixer paddle prior to the bake cycle! Makes a much neater loaf. So far, the seal/shaft bearing are holding up nicely. Looking forward to cooler weather, when I will bake the loaf in my oven and in a more suitable shaped pan.
Still happy that I bought it, but I want to connect with a bit more hands-on bread making, too.

This product performed as expected, and I can't find any inconsistencies in the description on Amazon. If you follow the recipes that come in the little user's manual, you can make quality bread with little effort. There is no complex assembly with this model, and you can be making bread in a matter of minutes. I have no complaints about the quality of the components. The non-stick baking surface works well and is easy to clean. The controls are simple and easy to use.

Keep in mind that all you will get in the box is the machine. You will need to buy a bag of bread flour and a jar of yeast at a minimum.

My chief complaint is the size of the loaf is odd. If you are slathering your fresh baked bread with butter and eating it alone, it is wonderful. It does not translate well into a sandwich size. The loaf is short and fat, resulting in a small number of very large slices. If you slice each slice again from top to bottom, the resulting pieces are slightly narrower than a slice of "supermarket" bread.

The book that comes with the machine has some good recipes, but these are few. I suggest that if you are really serious about baking with your machine, then you find a good bread machine cookbook and learn to adapt recipes to the machine.

I have 2 other bread machines, a Zo being one, but wanted this machine for my condo. So far I made pizza dough and a rapid bake white bread. I don't think I'd use the rapid bake anymore as its only for 1 hr. It came out, but what loaf of bread can be made in 1 hr? My Zo has a quick loaf which is for 2 hrs. The other thing I don't like is the instruction book. The recipes are great, but no where can I find the timing for each cycle like mix, knead, rise, bake and how long various breads should take. Other bread machine manuals all give this information. Am I missing something?

After reading Amazon reviews on various competitor brands, I've decided to go with this model. It's cheap, and has most functions you would want.
One thing I cannot stress enough is how loud this machine is. It is VERY VERY LOUD (and there is no way to turn off the beeps).
Don't even consider buying this if you have a small apartment and planning to make overnight breads.
Other than that, it makes great bread and easy to operate.
After two weeks of usage, the beeps got me so annoyed, I've decided to open it up and de-solder (disconnect) the buzzer from the electronic board. It took 5 minutes and now my machine is peacefully mute.
If you want to do this yourself, it involves taking out 5 screws and using a soldering iron to heat up the contacts of the buzzer (circular thingy that is located on the top right corner of the PCB) and pushing it out of the board.

**UPDATE**

I have been using this machine almost daily for the past 6 months. I grind my own hard white winter wheat grains to make whole wheat bread, and the loaves are light and fluffy. I use the pasta setting to initially mix the ingredients, then turn it to the white bread setting to knead and bake. I don't even need to use extra gluten with the whole wheat.
________________

I read through the reviews for a few top-rated bread makers, and ended up picking this one. My primary reason was the ability to remove the paddle before the bread bakes. My first loaf of bread came out perfectly! (Moist and chewy, with a nice crust.) I've followed some of the recipes in the included booklet exactly, and had great results. Until now, I always made bread by hand, but it takes so much time and attention to make a good loaf. I have been using store-brand all purpose flour and it works fine, but I've been careful to use exact measurements.

I haven't had it long enough to determine the reliability, but for now, I'm quite pleased. I really like being able to "set it and forget it," and have a nice, fresh loaf of bread waiting when it's done.

The bread pan is removable to add ingredients, then it is easily locked into place in the bread maker. The nonstick pan is very easy to clean. One thing I didn't consider is that I can't use the machine for back-to-back projects, though. It needs time to cool down before starting a new cycle.

I didn't give the machine five stars because of the loaf shape. It is sort of loaf-like, but a 2-lb loaf produces monstrous slices! That's not really a problem; I can make a smaller loaf and just run the machine daily if necessary. In all, I'm very happy with my choice!

Yes, w book is packed with lots of recipes for your bread machine, but should you buy it? If I had it to do over again, I wouldn't buy it. Although the recipes are great, I just wanted basic bread machine recipes. If all you want are basic bread recipes, the King Arthur Flour website has a wide variety of bread and dough recipes available for FREE. If, however, you want a larger variety of recipes and more in depth explanations of the art of bread-making, this is the book for you.

I enjoy lots of wonderful recipes throughout this book. Very easy recipes to read and understand. If you are new to bread making this is a good book to have in your collection!

Very good book on the subject, unless you are married to gluten free nonsense. All the recipes here, more or less, demand more, not less, gluten.

Great book for bread machine recipes but the Kindle version is not as useful as a physical book for something like this. The designer that made the kindle version could have put more thought into where the page breaks etc (like they do on the printed book). And there are mistakes in the Kindle version (see the White Country Bread recipe for example - no measure for potato flakes and obviously a mistake). Also one suggestion to the author is provide the weight in grams. More specific and easier for bakers using scales.

This is a fantastic cookbook, I use the recipes in here every week and have found a few reliable picks that the kids love for daily sandwiches as well as pizza dough and tons of interesting breads to try out. Our favorites are banana sandwich bread, maple sandwich bread, and semolina pizza dough. At first I was disappointed that all the measurements are volume based (cups, etc) instead of using weight for the flour, but I've found I still get consistent results by carefully scooping and leveling my flour. I expect to continue experimenting with these recipes for years to come.

I bought this book with my breadmaker. I'm glad I did, because the number of recipes that came with the breadmaker was appallingly slim.I've made several types and they've all come out great. Be warned, however, that most of the recipes ask for gluten, so if you don't have some, get it. It's easily available in your grocer's baking aisle. And the "Orientation" section is a good read if you are new to making bread in a machine. She also includes a chart to convert measuring cups to weights for measuring ingredients (and after doing weighed amounts for flour for my last couple of loaves I highly recommend picking up a small digital kitchen scale and using it in your baking).Some notes:- I made the Dutch Sugar Bread and it was AMAZING, but the cubes did scratch the corners of my bread pan. This is my fault; the author warned that she's heard of this happening. It does not appear to have affected the non-stick nature of the pan, but I will be more careful next time. Of course, I also didn't get the little gooey pockets of sugar, so I might just use granulated or totally crushed sugar cubes next time. But the flavor was out of this world!- Under pizza dough, she has 1 and 2lb recipes. Unless you have a giant pizza stone, make the smaller batch. I only have a 12" stone, and my last two crusts have turned out impossibly thick, almost like deep-dish. Incredibly good, but very thick. I thought this might be because of the rise period after you turn out the dough, but now I'm thinking that I've got too much dough for my stone.- There is no recipe for cinnamon raisin bread, which I find almost unbelievable. But there are recipes for raisin bread, so I'm sure you can add cinnamon to taste. But still - that's such a staple bread (IMO) that I can't believe it's missing.But well worth the purchase and a really good reference.

How do I ask a question??? To me, the booklet is worthless. I do not understand with all the dang beeping going on when I am supposed to take my dough out when using the dough cycle. I want to take the dough out, remove the paddle, shape into the loaf, let it rise once and then bake in the oven. How long does this take? I've used the Breadman until I wore the thing out. LOVED IT! Why oh why did I purchase the Cuisinart? You can't even ask a question on the website. I am so disappointed. I used to make tons of bread and always took a fresh loaf to visit people, parties, cookouts, etc. Everyone was thrilled and so pleased. Now everyone asks what happened.

After less than a year, my bread machine committed suicide. I put in my ingredients as usual, and left the machine on the counter as usual, to do its' thing. Ten minutes later, I heard a huge CRASH. I ran downstairs to find that my machine took a leap off the counter. The lid broke off at the hinges and apparently flew across the room (bread dough as well). Although it technically still runs, the lid is irreparable, making it pointless. I really enjoyed the machine up until the last month of its life when it begin to be a little more noisy and started shaking when mixing/kneading. I am now in the market for a new bread maker and I'm afraid I will not buy another one of these. R.I.P Beloved Bread Maker :-(.

I have been using the quick bake feature and can have a loaf of bread in about an hour. I am still learning its quirks. Last night it walked off my counter and bent a bit. I think I can still use it. I like the dough setting and can use it to make oven finished bread. I am going to use it for as long as it works ok but I might have to set it on the floor.

I have tried numerous recipes for bread in this machine. I'm not wowed. It works best on the dough cycle and then taking it out and baking it in my oven. That is very disappointing. I have a great mixer, so I could have saved myself the money for this expensive bread mixer/kneader. Ugh. None of the bread makes a good risen loaf one would expect and that I remember from making years ago in a much cheaper machine. I thought I was upgrading to this one - not the case.

This is a very nice sturdy breadmaker and the bread is very good that comes out of it. My only complaint is that the display window is so dark I cannot read it to make selections without shining a flashlight on it. I expect more from Cuisinart; they need to make that display lighted for this price. I also cannot seem to make the crust darker even though I'm choosing the darkest setting. More experimentation might be needed.

Not sure why, but some of these were not tested right. They are a total failure ...

I bought this book and hoped it would be very easy to understand and use. The reading is easy but the recipes seem very dated. The types of flour and the use of gluten separate might be useful as a modification to a recipe but the recipes seem to belong to someone making the bread by hand. I tried one recipe and decided that an online cookbook was more valuable to me. Disappointed.

Though there are many great recipes which I have tried, most seem to be too fancy for everyday needs

I was really excited about this book from the reviews, but was less impressed when I realized nearly every recipe asks to add gluten. I just use bread flour, I don't own gluten. It would be nice if there were more recipe variety in that sense, being so many rely on an ingredient I don't keep. I ended up using Google search for recipes way more than this.

If you are looking for recipes for basic breads this is not the book for you. However, if you are open to trying a large variety of breads this is your book. I did however really enjoy the gluten free chapter

To be honest I haven't tried any recipes from this book yet, and will likely update my review accordingly once I do, but I wanted to write a quick review warning people of some very confusing information about yeast in this book.I got a bread machine and all the basic ingredients for it and made a couple loafs of bread from the instruction manual, so I got this book to make some more interesting breads. The first recipe I looked at said I had to use X amount of SAF yeast or Y amount of bread machine yeast. The yeast I had been using was Red Star active dry yeast. I looked up yeast in the appendix to see what SAF (a brand) yeast was equivalent to, and, to my dismay, found a section in the book saying that active dry yeast and fresh yeast should NEVER be used in a bread machine. This was extremely confusing as active dry yeast was the yeast that my bread machine's manual said I should use for all settings except express bake.Further searching through the cookbook led me to the introductory section about yeast and it's various forms. Hensperger claims there are five varieties of yeast: active dry, fresh cake, fast-acting/instant, bread machine, and quick-rise. After extensive internet research, I have determined that this information is WRONG. fast-acting/instant, bread machine, and quick-rise are all different names for the fastest acting form of yeast. Active dry yeast is what Hensperger refers to as SAF yeast (I think she maybe got confused because most of the labelling on SAF packaging is in French?), and can be used in a bread machine perfectly fine. The only kind of yeast you shouldn't use in a bread machine is fresh cake yeast.Hopefully this information helps other readers.EDIT: I tried a number of simpler recipes from this book. I found that with my Oster bread machine the bread always came out much larger and heavier than expected from the recipe amount, as in the 1.5 lbs loaf would overflow my 2 lbs bread machine. The recipes are tasty enough, but I find it difficult to get the density right.

I love to make homemade bread. Until now, I had been making it by hand. My husband bought me this bread maker in an attempt to do me a favor. While I appreciate the thought, I would rather just make it by hand. I don't know if this is true of all bread machines, but the bread was no where near as good as hand made. I followed the recipe exactly per the included instruction/recipe booklet to make white bread. On medium crust setting, the bread was so tough everywhere but the very center. Texture aside, the taste was super bland. It really didn't have a flavor at all. It was also so crumbly, I couldn't even salvage it for sandwich bread. I will try to find other recipes, but I was sorely disappointed.

This has a gluten free cycle, but it's not very satisfactory. If this is the main reason you are choosing this machine, you may want to look into a different breadmaker. For most cycles the machine lets you choose loaf size and crust darkness, but those choices are not available for the gluten free cycle. You are stuck with whatever it is -- they're not telling. My gluten free recipes all make different sized loaves, but there no My bread does not come out baked well. One side of the loaf is always doughy and under- cooked. The rest of the crust is just barely brown. Some gluten-free loaves come out very doughy. I've read that you need to finish off loaves from this machine in the oven, but I would prefer not to do that. I will return it in hopes of finding a machine that does the whole project.

I was excited to buy this over a year ago. However, after the new wore off I realized what I didn't like about this product. The beeps for adding nuts are annoying for anyone who doesn't intend to add them since it can't be quieted. The non-stick coating was too easily removed with my bread. The worst was that the pan must be replaced within a year because it will leak a black oil onto your counter surface or inside your machine. If you're not careful to keep it clean it will cook and harden. Eventually the paddle knob will become too loose too make the pan of any use. The replacement is too expensive. This happened to a friend just after she recommended the machine. I bought it and it happened to mine as well.
Dissatisfied with it's life span. Disappointed in my choice.

This is my second bread machine. I am very disappointed. The bread doesn't rise enough. I'm hoping I just got a bad batch of yeast. Out of about ten loaves I've only been happy with maybe two. I read the reviews and was hoping I made a great decision. Unfortunately I didn't.

I purchased this breadmaker to replace my broken Sunbeam. I have made about 10 loaves for my large family with it in the last week or so and I've not been able to get a decent whole wheat loaf from the recipes in the booklet. The loaves I've made are incredibly dense and rock-hard. I've tried a different brand of yeast, cutting the whole wheat flour in half and replacing the half with bread flour (I've never used bread flour before, so I thought maybe that was it), trying all three different loaf sizes, adding vital wheat gluten, and double and triple checking the temperature of my water (and other ingredients). Plus I am very careful about putting the ingredients into the machine in the correct order (I've been making bread machine bread for many years, so I know how important that is). I have always used King Arthur Flours because they are non-bromated (bromide is a known carginogen). The KAF whole wheat flour has a protein content of 14% so it should rise really well - especially with the addition of VWG. I did have success making a all white flour fluffy Italian loaf, but I am perplexed and dismayed with my results with a WW loaf (that's basically all we eat). At this point, I am ready to throw out the recipe book and try getting my recipes online. If I don't have any success, I'll have to consider whether I should get another Sunbeam because we had fabulous WW bread for many years with it.

We've had terrible luck geeting these recipes to work in our bread machine. But, to be fair, I don't know whether the issue is the recipes or our bread machine.

this book is outdated

I bought the paperback. I agree with the reviewer who complained about the font and ink. The font is too small, probably to fit in all the extraneous stuff into 643 pages. To add insult to injury, the ink is light brown. The ingredient lists are in the same typeface on a very green background. It is very difficult to read and use. I am surprised a professional cookbook writer would allow a book like this to be published, it is not user friendly. I am not sure if I even want to try any recipes after reading some of the reviews.

Lots of speacial ingredients like vital wheat gluten, instant potato, dry milk ect...Free online recipes as good or better.

More like a textbook about bread machines than a cookbook about making bread in a Bread Machine. The format of this book was exactly like a textbook but the recipes seemed to be secondary over the subject of bread machines.There is a lot of unnecessary information in this book and I did not like the fact that it is over 15 years old, it was last published in 2000. And bread machines, peoples' tastes and recipes have changed a lot since then. Plus this book makes it seem like making bread in a Bread Machine is a major undertaking and it is not. This book could easily turn learning how to use your bread machine into a daunting experience. Which is not why you bought a cookbook for it in the first place.I disliked this cookbook, so much that I sent it back. And instead, I got Donna Washburn & Heather Butt's, "300 Best Bread Machine Recipes." And I am so glad, I did because this is a much better cookbook and I am making fantastic and tasty bread.

This is a great book but only if you buy the print edition. There are numerous errors and omissions in the ingredient lists and quantities in several of the recipes. Some are obvious and easy to spot but there may be others that aren't so obvious.As a result, I can't trust the recipes which makes the Kindle edition practically worthless to me. I returned it and reported the errors to Amazon. Hopefully, the publisher will proofread it more carefully and issue an update. I hope so because I'd love to own it. The author is one the best known authorities on breadmaking in general and in bread machine baking in particular.

Turned it on for the first time and it didn't work. The spindle wouldn't turn. I think it had sat around the box so long that the bearings must have rusted. If not they have bigger issues. I bought it because it had the features that I wanted. I sent it back and purchesed a different brand. If something dosen't work right out of the box, Then it is nothing but junk!!

I think this product does not work do well. The kneading paddle is too short to mix the flour and the rest of the ingredients inside well enough. Not sure about the rest of the people or did I did something wrong. The recipes are useless and none of my baking successful, either the ingredients not mix well enough or the instructions for the recipe are useless.

Well this was purchased for my daughter for Christmas. She used it once and it worked fine. Used it a 2nd time and although it sounds like it's kneading but nothing is actually happening so the ingredients aren't mixed. Troubleshooted and tried again.... it worked for 1 minute, then quit. Wanted to return it to Amazon but missed the date because it wasn't tried out till now. :-( Gonna have to try to replace with Cuisinart. NOTE..always try things out while they are still under the Amazon return period!

Purchased this bread maker and returned it one day later. Two attempts to make the simplest recipe failed miserably. Used fresh ingredients and followed Cuisinart's recipe to the letter both times. In the first attempt, the risen dough cascaded over the interior canister and baked onto the exterior (non-nonstick) finish and then imploded. Second attempt was the same recipe, but slightly smaller mixture; it didn't spill over the sides, but it did implode before baking. Made for a good bread bowl, but I was wanting a loaf of bread. The owner's manual blames the owner for any misadventures - room too hot or too cold, ambient air to humid or too dry, ingredients not fresh, blah, blah, blah. I've had less expensive bread makers in the past that worked wonderfully the first and every time. Naively thought a Cuisinart product would live up to its reputation. Not so. Stay away from this one. Go to the bakery instead.

I have worn out three bread makers since they first came on the market so I make lots of bread! Since getting this one I made three loaves & none of them good. They are coarse, gummy, dry & fall. I am very unhappy with it & planned to do a return but with the holidays I discovered this morning my 30 days was up yesterday. My Ingredients are all fresh so I had to feel like it was the machine. Sorry but I certainly can't recommend it.

The cookbook does not have any images; it would have been extremely helpful to see the end product before attempting to create it. I am using You Tube instead. Much more helpful!!!

Not what I expected for recipes.

So far I have tried 3 of the white bread recipes. For all of them I used the dough cycle and baked in the oven. None of the recipes that I tried produced a light fluffy loaf.I tried the milk bread recipe that was quite chewy, then I tried the honey white recipe that was very dense and heavy, then I tried the homestyle white that was spongy and heavy. All the recipes tried were fair but nothing fantastic. I'm going to try the hamb/hotdog buns and the english muffin recipes but am not expecting anything special as the other recipes were just mediocre. Found a recipe for fluffy white on the web. So far this book has not impressed me and as it is I wouldn't recommend it.

This is not the bread book that I thought it was. You have to be experienced with your breadmaker to enjoy using this book....it isn't for newbies for sure...

I rarely write reviews but I was so disappointed by this book that I felt moved to share my dismay and even warn others not to buy it. I've made lots of good bread in my Zojirushi from borrowed recipes, but the first recipe I made out of this book just yielded a panful of baked crumbs! I couldn't even imagine what went wrong--I had followed the recipe to the letter, and it wasn't a case of bad yeast (although the author's discussion of yeast is confusing and makes one doubt the validity of every recipe in the book). I wasted 4 and a half cups of good whole wheat flour on this recipe, not to mention 3 and a half tablespoons of vital wheat gluten--now if that couldn't make the crumbs stick together, nothing could! I wish I had taken these one-star reviews more seriously before I bought this book. I'm wondering now how to return the first book I've ever returned to Amazon....

I really wanted to love this kindle book. But i dont. The problem isnt the recipes, they are well authored, there is a lot of information about the ingredients, there are several variations of many recioes. The problem is the kindlization of the book. There are two indexes, Subjects and Recipes. Neither contains page numbers or location numbers or hot links. So they are just a list of things you could,at best, consider to be search terms. However, you cannot rely on their finding anything useful. Case in point: the subject index contains the phrase "tips for starters" as in sourdough starters. If you enter this term in your kindle search, you get one result: the listing in the Subject Index. Circular and useless. I own many Kindle cookbooks. This one is poorly crafted and frustrating to use. Stick to paper on this one.