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Conair Cuisinart CBK-200 2-Lb Convection Bread Maker - Cuisinart
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The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine - Brand: Harvard Common Press

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Conair Cuisinart CBK-200 2-Lb Convection Bread Maker - Cuisinart
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Brand: Harvard Common Press http://ecx.images-amazon.com/images/I/519lKjoRQTL._SL160_.jpg
The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine - Brand: Harvard Common Press
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User Rating (Amazon)

Five Star Reviews:

52%
Nothing is better than the smell of fresh baking bread
December 5, 2016
Cuisinart CBK-200 2-Lb Convection Bread Maker5 out of 5 StarsI have been dying to get a bread maker for a while now so when I was able to order this I was very excited. I use several shopping coupon apps I decided that I would cash in everything I had saved for the last month & I had enough to purchase this. I did a LOT of research prior to purchasing my new bread maker & despite some of the negative reviews this had, I decided this model had all the settings I was interested in as well. So far I am 150% satisfied with my bread maker. My first loaf came out fantastic. The crust was a little hard so next time I’m going to adjust my recipe slightly & lower the crust setting. I love the fact that it has an alarm before the final rise so you can take out the paddle & reshape the loaf. As someone who has been schooled in cooking & who grew up with a father that loved to bake I know that brad making is a science & there are a lot of things outside of the machine itself that can cause you do get a not so great loaf. I personally believe IMHO that some of the negative reviews about not being able to produce a good loaf had a lot to do with these issues & not the bread machine itself. Like a collapsed loaf after baking, 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. If your bread didn’t rise, 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. Also, 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. You can add a little more water (by the tsp) or flour (by tablespoon) I wouldn’t recommend poking at the the dough as it rises, and you should never open the top when your machine is in its second rise or baking cycle, but before that make sure to keep an eye on the bread as it goes. That’s the best way to learn & tweak your recipe for the perfect loaf. When adding your ingredients, first add your liquids, then you dry ingredients saving the yeast for last. Another tip is to make sure you are using the correct flour. Don’t be tempted to grab basic white flower. Also things like humidity & your home temp can have an effect on your bread as well. if you’re having issues getting a good loaf, before giving up, google “bread maker forums” or “bread maker tips” there is a wealth of knowledge out there & tons of kind & helpful bread makers that would love to help you produce the perfect loaf.Pros:16 preset menu options including Low Carb, Gluten-Free, and Artisan Dough settings. 3 crust colors and 3 loaf sizes; over 100 bread, dough, sweet cake, and jam combinations. Audible tone indicates when to add mix-ins; 12-hour delay-start timer; power-failure backup.Cons:So far I don’t have much negative to say. I also believe that several of the negative reviews about the machine are more likely personal error & not the result of the machine itself. I will be using this regularly so should any issues with the machine itself arise, I will update my review accordinglyI would have no problem recommending this product to anyone looking for a good bread maker. Just ember.. Bread making is a science & has a learning curve.. So don’t give up if your first few loaves don’t come out great.. Keep trying. Join some bread machine forums & ask away. I guarantee that after some trial & error & getting to know your machine, you will be making wonderful breadThank you for reading my review! If my review has been of help to you, please do me the favor of clicking the “yes” at the end of this review where it says “Was this review helpful to you” If you have a question, feel free to ask, I will do my best to answer them.Item URLCuisinart CBK-200 2-Lb Convection Bread Maker
Easy to use, makes beautiful evenly-browned bread
October 4, 2016
I bought the Cuisinart CBK-200 to replace an ancient bread machine. My old machine was unevenly browning the crust, even to burnt, and required a watchful eye. Now, I can set it up before going to bed and wake to warm, crusty bread. Convection makes the bread bake and brown evenly. I have yet to try the artisan bread features but considering how well the machine works, I can do so with confidence Definitely recommend.If this review was helpful to you, please rate it. I count on reviews when shopping on Amazon and your feedback will help me improve.
I have been very happy with this bread machine
July 3, 2016
I have been very happy with this bread machine. It does all that I want it to do. The only thing is that I think it sometimes overcooks. I always have to use the lower setting for the crust or it will get to dark or to thick and crusty. I like a nice crust but it just goes overboard I think. The lowest setting works for me I also set it to a smaller loaf even when I am making a med or larger loaf. This seems to make the crust about right for us. One thing you might want to consider is if you are using instant yeast then cut way back on the amount used. My bread would always collasp on top so I cut back on the yeast, added some extra salt and added wheat gluten. The bread is better and doesn't mold as quickly now.
Thinking of a second one right now...just because
March 2, 2016
I purchased this machine almost 2 years ago, that's when I had originally planned to take the gluten-free route. Needles to say, that plan did not launch at that point.Fast forward from 2014 to 2016...I blew the dust off and pulled out baking pan. I can say I am TRULY a happy camper. I made the decision to go the pathway of the gluten-less on Ash Wednesday, but wanted to have some bread with a few of my meals. (You know how it goes when it's the winter months and you want some real comfort food.)I have tried several of the gluten-free recipes in the manual, along with variations of what they have provided. I am so extremely pleased with the outcome from each batch of bread made. It's a joy to complete the kneading and shaping process, and then being able to walk away to do other things without worrying about things.Very pleased with my purchase!!!
but I am delighted with this machine
December 12, 2015
This is my first bread machine and I'm not an experienced bread maker in any way, but I am delighted with this machine. The few times I tried to make bread without a machine, I hated all the mess, and results were less than satisfactory. I had no idea what to expect, but my first loaf of Basic Honey Wheat was fantastic. I like that all you do is dump the stuff in and set the machine. I thought the paddle would be hard to removed from the dough, and messy, but it wasn't. I used the medium setting on this first loaf, and husband said it was a little too hard, so I'm going to try the lighter setting next time. That's just personal taste, I suppose. I kind of like the crustier breads. It is noisy, but I have heard they all are. I assume it is because during kneading cycles, it has to be pretty strong. Better the machine make noise than I have sore arms from kneading. It wasn't louder than a washing machine, to me. It didn't budge on my counter though. The book is easy to follow. Merry Christmas to me and you!!! Addition in January: I tweaked the Honey Wheat recipe. I use half beer and half water. It made a huge difference in flavor and seems to rise slightly more.
Great bread with different recipe than one that comes in instruction manual.
June 15, 2015
When I first started making bread with the recipe that comes with the machine, I was very disappointed. The bread was dry and crumbly and I wasn't happy with it at all. So I searched the internet and found a recipe that everyone was raving about and now my bread is wonderful! I make several loaves a week and am very happy with the results.As far as the machine goes, I find it very easy to operate and clean. The only thing I would change about it is to have a light in the settings window.Here's the recipe I now use for my bread machine. Try it. You'll love the results.BASIC WHITE BREAD ~ makes 2 pound loafIngredients:1 cup warm water2 1/4 teaspoons or 1 package of bread machine yeast2 1/2 tablespoons of sugar1/4 cup oil (I use olive oil.)1 1/2 teaspoon salt3 level cups of bread machine flour.Put 1 cup of warm water in bread machine pan. Add in your sugar and yeast and let the yeast foam in the water for about 10 minutes. Next, add in your oil, Then your flour and salt. That's it. Now set your machine for 2 lb loaf, light crust and turn it on. In 3 1/2 hours you'll have the best bread you've ever tasted.Good luck and enjoy your bread.
69%
Very nice. Supplement your bread machine repertoire with this book
March 23, 2017
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
February 10, 2017
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.
This lady knows how to bake !!
November 26, 2016
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 !!
Love at first bake.
July 26, 2016
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.
Fantastic Breadmacine Recipes!
July 21, 2014
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!
Love the book
March 14, 2014
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?

Four Star Reviews:

14%
DIFFERENT CBK-200 MODELS?/ Convection baking
May 27, 2017
QUESTION....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.
I like the bread maker a lot but it turns out ...
January 30, 2017
This is my second Cuisinart bread maker. I like the bread maker a lot but it turns out that I must have had the CBK-100 and not the CBK-200. While they both make three sizes of bread, the CBK-200 makes a much larger loaf. I have not figured out why the pan sizes are different if they both make 1 lb, 1 1/2, and 2 lb loafs. THE CBK-200 does not make a good 1 lb loaf because of the larger pan size. It does bake a good larger size. I always make my breads with the light crust.2nd Cuisinart bread maker.
Great Bread Maker so far
December 1, 2016
Great Bread Maker so far. had it for a week now and already made 3 loaves. Works wonderfully, wish the pan was stainless steel and not teflon coated. Please visit cusinart FB and comment if you are interested in stainless steel pan with no teflon coating, with enough support may be they will consider this option.
Good quality machine, but really 1.5 lbs.
June 16, 2016
This machine is very well built, solid, and easy to operate. While it claims to be a 2 lb. machine, I think in practice it's really only suitable for 1.5 lb. loaves. When I tried a 2 lb. loaf, it way overflowed the pan, reaching the bottom of the lid, and didn't really properly cook on top, despite adding 2 additional bake cycles (7 or so minutes each). It does a much better job on 1.5 lb. loaves.I don't really like the way the pan snaps into the unit - in fact, when trying to make a 2 lb. loaf, it became unsnapped and rolled around during the knead cycle until I re-snapped it in. Twice, I think. Again, no issues with smaller loaves.I do like the fact that it tells you (via beeps) when to remove the paddle and/or mix-in additives. You do need to be around to do so, and notice when it beeps, so I only manage to remove the paddle 50% of the time or so. It has a fairly large paddle, which is aluminum (teflon or similar), so it's kind of hard to remove from a baked loaf. I ordered a second paddle, as in the past, I've had paddles end up in the disposer, which does them no good.I haven't tried a lot of the recipes included (and it includes a lot of recipes), but the white bread worked very well, while the whole wheat recipe was inedible. I'd still like to make whole wheat, but need to find a better recipe - most likely one that includes a larger ratio of white to WW flour.I purchased this machine largely to make sourdough bread, and it includes no sourdough recipes, so I use the one on the Gold Rush site, which works well. My best loaves so far are the sourdough white with King Arthur Harvest Grains Blend grains to add some texture and nutrition.
Cuisinart Bread Maker - convexion
April 15, 2016
Not as automatic as i expected. The paddle does not mix the ingredients, you have to help it with a spatula. I used the whole wheat with rapid yeast for my first try and selected the appropriate setting #4. The beeps don't help! I got so confused not knowing when to remove the paddle and reshape my dough! The panel light showed 'raising' and the 'add-in' button was on -- I thought the beeps i heard were to add nuts or stuff so i ignored them. I tried deactivating the add-in button but it did not work. Still on. I think 3 tbs of rapid yeast for the 2 lb loaf is too much but that's what the book says. Despite of adhearing to that qty of yeast, the bread did not rise as expected! It looks like a blob and it stinks like yeast. I will follow the white bread recipe that one of the reviewers posted for my second try. Keep you on the loop. Luckily, the bread maker is not noisy at all and it came intact from Amazon. Apparently Cuisinart ships directly to Amazon. Great experience buying from Amazon.
If it didn't burn bread, it'd get 5 stars.....
March 27, 2016
I bought this machine to replace a West Bend Bakers Choice that I've been using twice a week for 15 years. It finally gave up the ghost, but 15 years of constant use I found to be quite acceptable. This new Cuisinart CBK-200 is a really good looking machine. It looks fantastic on the counter....but, I'll take performance over looks any day. I've made 3 loaves so far. The first two were complete disappointments. The first loaf, a 1.5 white, I let the machine do its thing start to finish as a test. Other than the usual tweaking of the doughball 10 minutes in, I ignored it until it was finished. The resulting loaf was burned and inedible. (Basic, Med. crust) The second loaf was my staple tried and true Country Buttermilk White. (2#, Basic, Med. Crust) With minor tweaking at 10 the doughball was a thing of beauty! Again, the loaf was burned, but this time not nearly as bad. Not looking good for the new machine. I finally nailed a good loaf. My 3rd loaf was a San Francisco Sourdough, 1.5#. This time I set for light crust, and I also wrapped the pan with aluminum foil, shiney side out. Perfect loaf this time. I think in a little time the machine will cool down a bit, but until then I'll use light crust, wrap the pan in foil, or simply set a timer to check the loaf 10 minutes early. A good bread machine should be mostly hands off, especially for those that use the delay timer unattended, but if you want the "perfect" loaf you're gonna have to pay attention and interact with it some: tweaking the doughball during fist knead, extending the final rise, stopping it when the "bread" is done and not when the machine is done. I was really impressed with the quality of the doughball it made with my buttermilk recipe. It was better than I've done with the Kitchenaid stand mixer and dough hook. I may do another one and shape it for an 8.5x4.5 loaf pan and see if I can get a good "bloom" top shape baked in my oven....we'll see. If this machine could do a great loaf, unattended, without burning I would give it 5 stars. In the picture, the loaf on the left was the slightly burned Country, the loaf on the right is the sourdough. You can see the foil wrapped pan behind them.
15%
Is this book worth the $$?
September 27, 2017
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.
The Bread Lover’s Bread Machine Cookbook
May 8, 2017
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!
Great book, not for gluten free crowd
April 13, 2017
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.
Good book - skip the Kindle version
January 15, 2017
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.
Great guide I've come to rely upon
November 8, 2014
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.
Excellent reference - with one exception
June 7, 2012
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.

Three Star Reviews:

7%
Good looking, works like any other bread maker, quality is good.
June 19, 2017
So, I was very excited to get this after seeing all the videos and postings. Well, its just ok. its like any other bread machine. Convection or not. I have had others and this one gives you a good crust, thank to the convection, but if you don't get the mix right, you still get bad, dense bread with a bad crust (crunchy, but bad). So it's more about the way you measure the ingredients then the way the machine works them. So if you have a machine that makes great beard, keep it or get one like it. if you are starting in the bear making world, then this is not a bad machine, if the price is right. it looks good, works just like any other bread machine and once you get the recipe right (for each machine you have to tweek the recipe to get it just right for your machine. it works just fine.
It gets the job done.
January 17, 2017
Well designed machine, easy to use and clean. Mixes all the ingredients perfectly. The only down side is that when you set it to medium brown crust it tends to over cook the bottom of the bread ( the heating element is located below that mixing pan and there isn't a fan to circulate the heat evenly) so you get a very very fluffy top ( to the point it's very fragile) and an dense bottom. The remedy for this was to set the crust setting to lite and it was a more balanced loaf. Still not perfect though but edible none the less. As far as rising goes it's perfect as well we have made baguettes and regular white bread from it and it rises them perfectly.
Not sure yet
December 29, 2016
Not sure yet. None of the loaves o have baked have come out perfectly yet....hoping I just need to get to know the new machine.........The sides are mug darker then the top- even on the lowest setting it's just shy of burning
Works great at first
July 6, 2016
I had different bread makers before and they all had some problems with mixing or baking. This one is very consistent and works great.After a year of use the pan gets loose when making large bread. Disappointing.
... there are some things they don't mention that get annoying. Mainly that you have to remove the paddle ...
July 2, 2016
Works well although there are some things they don't mention that get annoying. Mainly that you have to remove the paddle from the pan prior to it finally baking or you end up with a hole in the bottom of your load and it's a little hard to clean that little piece as well. Otherwise not bad.
The Pros and Cons after a 3 yr. period
May 29, 2013
Having bought this bread machine (New not refurb.) over three years ago I will tell you the pros and cons that I have had with it.Pros are it is very easy to use. It has 3 size loaves to choose from. It has 16 options I have only used a 3 being white bread, wheat bread and dough.Cons are if you are short it is hard to read the settings. I have to tilt the machine in order to see them while it is setting on my kitchen counter. You have to adjust the recipe in order for it to mix proper. I have found that I always have to add more water than what it calls for. Like others have said the crust is rather thick and hard on the bottom. I usually keep mine set at medium, dark seems to burn even the 2 pound loaves. The container does pop up from the holders. I have bent the holders out a little bit in order for it to hold better. Over the past year or so the motor at times hesitates while mixing. I have had the paddle come off the shaft while mixing once or twice and had to throw the mix out since I didn't catch it and it didn't mix, rise or bake correct. As of late there has been an oil or grease coming from the part that sits under the pan and it is getting up through into the pan along the shaft and seal.I am looking for a new bread machine now and although all in all I liked this machine I will not purchase another one like it. I would not recommend it because of the cons I have experience with it. This was a replacement for a working West Bend machine I had had for at least 10 years. I only replaced it because I thought it more than likely wouldn't last much longer. I will be looking at different models now.
8%
Three Stars
August 14, 2017
Not sure why, but some of these were not tested right. They are a total failure ...
Needs Updating
August 12, 2017
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.
Disappointing
December 18, 2016
Though there are many great recipes which I have tried, most seem to be too fancy for everyday needs
It would be nice if there were more recipe variety in that sense
July 24, 2016
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.
I did however really enjoy the gluten free
June 28, 2016
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
Misleading info about yeast
March 14, 2016
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.

Two Star Reviews:

10%
Apparently some people are very happy with their purchase
February 14, 2017
I was very excited to receive my new breadmaker after my old one broke. The Cuisinart 200 seemed just the thing. But it burnt the first three loaves I tried, even though I used different recipes and different settings on each one. I returned it and had it replaced with the same make and model. Same thing. What are the chances that a second machine would have the same problem if this isn't an overall problem with this make and model. I have since seen that others have the same problem. They offered "solutions" (like venting the lid during the baking process, and only using the "light" crust setting), but isn't it the point of having a bread machine to put the ingredients in and walk away? I really don't want to "babysit" it and not be able to use all the variable functions. Apparently some people are very happy with their purchase. Maybe I just had a string of bad luck, but I would NOT recommend this machine.By the way, I emailed Cuisinart about the problem approximately three weeks ago and have yet to receive any acknowledgement or answer.
Burns bread constantly!!
September 30, 2016
Burns everything! I would get hard, burned crust even on the light crust setting. Not just the top crust, but the bottom & sides of the loaf were also way overdone. It was too late to return, once I realized it was the machine and not my baking skills causing the problem. I managed to get decent bread by doing three modifications: wrap the outside of the bread pan with foil, lay a bamboo skewer across the corner so the lid rested on it and created a small gap, and pull the loaf out 5-7 minutes before the end of the cycle. Oh, and only do this on the light crust setting!
medium or dark) They replaced it and the new one burns the bread like the first one
September 10, 2016
The first one burned the BREAD REGARDLESS of the setting.( light, medium or dark) They replaced it and the new one burns the bread like the first one.Looks great on the counter, But will try the ZOJIRUSHI
We still use it for making dough but for some reason if we let it go on a full cool cycle the bread never rises and we end up ..
February 14, 2016
This bread maker has not made a decent loaf of bread since we bought it two years ago. We still use it for making dough but for some reason if we let it go on a full cool cycle the bread never rises and we end up with very small dense loaves that are not fun to eat. We have tried many different recipes that have worked well on other machines, and even have worked great if we get the dough out and cook it ourselves, but not in this machine. So as an automatic bread machine that makes it pretty much useless.
Very Disappointed
July 7, 2015
I was so looking forward to a new bread maker. I'm a little disappointed with this machine. Even on the light crust setting, my crust is way too dark verging on burnt. Unfortunately I bought it in the US but I live overseas, so can'tkn return it.Update 12/2016: This machine has been a constant disappointment. I make bread at least twice a week. I cut back from 2 lb loaf recipes to 1 1/2lb and that did help with the burnt crust issue (still have to set on light though). Now, after only a year and a half, the electronic board that controls kneading is going out. I've been able so far to nurse it by doing some hand kneading, and restarting, but to have it breakdown after spending good money, is really disheartening. I'm unable to get it repaired because I don't live in the US, and they don't sell them here. I have ordered a less expensive brand with a better reputation from a local importer, and am just hoping this one holds out til it get here, then this is going in the trash!
Good breadmaker but Teflon in pan!
September 12, 2012
I've had that breadmaker for about 2 weeks and have used it every day. I really liked it at first, the breads (whole wheat) were delicious! We really like nuts in our breads so I added some every time and after about 10 days I noticed that the PTFE (what Teflon is made of) started to peel off and I got some of it in my bread... NOT GOOD! The reason why I bought this breadmaker was to make healthier bread for my family but I surely don't want them to eat that carcinogenic (causes cancer) stuff!! I called Cuisinart to see what they could offer as solution and they told me that what they could do was to replace the whole machine but I would have to pay shipping both ways. They would not just replace the pan! So I decided to send it back to Amazon :-( who is always a pleasure to deal with! :-)It worked really well though, but the quality of the pan coating is really not good! I'm still waiting for a company to step up and offer us a non carcinogenic non-stick alternative, at this time I haven't found one yet... Even Zojirushi uses PTFE... After reading a review on the Zojirushi Home Bakery Supreme 2-Pound-Loaf Breadmaker that mentioned that this model didn't have "Teflon" on their pan, I called Zojirushi customer service and they confirmed that they too are using that nasty stuff on their pan but maybe it takes longer than 2 weeks to wear off on their model but I'm not sure I want to risk it...To summarize this breadmaker is great for people who don't put nuts in their bread (but I'm sure that even if you don't add nuts, after a while, the coating will peel off... You can replace the pan for $20 though) or don't mind eating PTFE (Teflon).
4%
Caution: check your bread machine model; recipes may be incompatible.
September 16, 2017
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.
Two Stars
September 10, 2017
this book is outdated
Poorly designed book!
November 12, 2016
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.
Book is thick with fluff
October 20, 2016
Lots of speacial ingredients like vital wheat gluten, instant potato, dry milk ect...Free online recipes as good or better.
This Cookbook is Over 15 Years Old
April 5, 2015
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.
Typos and Omissions in Kindle Edition
May 10, 2014
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.

One Star Reviews:

17%
Too bad this happened past the 30 day return window
July 10, 2017
This has seriously damaged my opinion of Cuisinart. The instructions warn about making sure the tabs on the left and right of the bread pan are engaged, but they don't really engage. The noise is intolerable and the machine nearly "walked" off the counter top because of the vibration. I was lucky I caught it in time. I finally got the pan in securely enough that the machine was okay during the kneading, but now I can't get pan back out. Too bad this happened past the 30 day return window. I can't really say the machine didn't work. It just bounced around too much and made a horrible racket. Then when the pan was firmly seated, that was because I pushed down firmly enough on it to get it stuck in there. I had a breadmaker 10 years ago and it worked fine without these problems. It's just frustrating that the know-how exists to make these things work, but people nowadays just don't care to bother.
Have to keep checking on the machine!
May 3, 2017
I ordered this bread maker after reading all the positive reviews but was quite disappointed with it. The bread machine is quite big to start and the loaves started coming out with think crust even in the light setting and ended up covering the pan with Aluminium foil as mentioned in one of the reviews. This helped with that but the paddle was always a problem. One would have to wait for the remove paddle beep to remove and if not the loaf was invariably come out torn. After couple of weeks, the paddle became loose and would come off part way during the cycle! I had to keep checking the machine to fix the paddle back in the pan!
Defective but unable to return, nothing but hassle.
March 1, 2017
Followed user manual and recipes. Tried several times and still burning bread in light setting. Borrowing friends and hers works perfectly. Thinking my thermostat is off.
Broke on 3rd loaf
January 29, 2017
Broke after only a few loaves. They should have put more money into the gear between the motor & the bread mixing container. That is a critical component & unfortunately there is now way to see how well it is made. Did great on the 2 loaves we made & it looks very nice. Broke on the 3rd loaf. Maybe ours was just defective. I suggest if you buy one, you use it multiple times before the return window expires.
The first time I used it it was absolutely perfect. The second time
July 6, 2016
The first time I used it it was absolutely perfect. The second time? The bake cycle (not the kneading or mixing cycle, I could understand that) sounds like a Volkswagen running in my kitchen. It's not the pan rattling but something inside the casing on the side. Great bread, but NOT worth two hours of this noise. I wouldn't buy again, if I had the choice. Bummer.
Glad I Saved the Box
December 5, 2014
I am going to have to send this back. This is my first bread machine and it is noisy and overcooks the bottom of the loaf. I left the paddle in on my first try and it was almost impossible to get the loaf out. The second loaf, I changed the crust from medium to light and removed the paddle. The loaf came right out of the loaf pan but the top was light and looked undercooked and the bottom crust was so hard and overcooked it was hard to cut through. I loved all the options on the menu, but since the heating element is close to the bottom of the pan, even with the convection cooking the bottom 1/4 of the loaf will always cook at a higher temperature. Both loaves tasted good, not awesome like fresh bread normally is, but good.The paddle leaves such a huge hole in the bottom of the load that I would be unable have the machine run unattended. Both loaves came out a little lopsided, I wonder if the location of the paddle during raising affects the height because one side was always higher. I put too much trust in the Cuisinart name and needed to do more research.
4%
The cookbook does not have any images; it would ...
September 14, 2017
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!!!
One Star
April 30, 2016
Not what I expected for recipes.
Not impressed
January 3, 2015
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.
Disappointed
February 17, 2013
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...
Make note: MANY of these recipes don't work!
February 8, 2013
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....
Buy the hard copy
September 8, 2012
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.
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Pricing info
Old Price
Old Price
Price
Price
$128.37updated: Mar 17, 2020
from 13 sellers
$24.29updated: Mar 19, 2020
Features
Article Number
Article Number
0086279011046
9781558321564
Binding
Binding
Kitchen
Paperback
Brand
Brand
Cuisinart
Brand: Harvard Common Press
Currency
Currency
USD
USD
Formatted Price
Formatted Price
$235.00
$24.95
Height
Height
511.8 in
364.2 in
Length
Length
748.0 in
315.0 in
Manufacturer
Manufacturer
Cuisinart
Harvard Common Press
MPN
MPN
CBK-200
illustrations
Number of Items
Number of Items
1
1
Number of Parts
Number of Parts
CBK-200
illustrations
Product Group
Product Group
Kitchen
Book
Product Type
Product Type
KITCHEN
ABIS_BOOK
Publisher
Publisher
Cuisinart
Harvard Common Press
Quantity
Quantity
1
1
Reviews
Reviews
Score
Score
8.4
8.8
Studio
Studio
Cuisinart
Harvard Common Press
Weight
Weight
56.4 oz
9.9 oz
Width
Width
629.9 in
44.9 in
Feature
Feature

Programmable bread machine with convection fan adjusts speed and timing for foolproof results

16 preset menu options including Low Carb, Gluten-Free, and Artisan Dough settings

3 crust colors and 3 loaf sizes; over 100 bread, dough, sweet cake, and jam combinations

Audible tone indicates when to add mix-ins; 12-hour delay-start timer; power-failure backup

Product Built to North American Electrical Standards

Used Book in Good Condition

User Overview
  • Problem with sizes

    According to your review, the Cuisinart is 366 inches by 720 inches. That's not even going to fit in my driveway, much less my kitchen.
    Problem with sizes
    USA
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