Try these Cuisinart Bread Maker Recipes for delicious homemade bread in only about two hours with very little preparation.
Everyone loves homemade bread but it’s hard to find the time to make it by hand. Even finding room and time for rising the dough can sometimes be a challenge.
A bread machine is one of those beautiful machines that allows you to throw everything in the pan and forget it.
If you don’t have a bread machine, have a look at this Cuisinart Bread Machine (aff link) that we use. We’ve had it since 2013 and it still works great.
For more information, check out our Cuisinart Bread Maker Recipes.
Check out the Cuisinart Web Story.
How do you use a Cuisinart bread maker?
I like to proof my yeast first. This involves placing very warm water in a glass measuring cup, adding the yeast and something sweet like sugar or honey to help it grow.
I prefer to proof the yeast first because I don’t want to get all the way through a loaf of bread only to discover that the dough doesn’t rise. It’s not always absolutely necessary but it helps to know ahead of time.
Add your ingredients to the bread pan in the following order:
- Liquids
- Dry ingredients
- Salt
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Liquid Ingredients
Your liquid ingredients will include the yeast mixture, oil or eggs. It could include honey or other flavorings.
Dry Ingredients
This is usually flour and could include things like vital wheat gluten or oats. If you’re using butter, cut it into small pieces then place it on top of the flour instead of in the liquid ingredients.
Salt and Garlic
I recommend that you add salt or garlic as final ingredients. You don’t want these two to get too close to the yeast since it can kill it before it even has a chance to rise for you.
Baking in the Bread Machine
I’m usually using the dough feature of the bread machine. The bread maker is equipped to do the rise and baking all in the same pan, but I prefer shaping my loaves manually then finishing the baking in the oven.
Knowing your options just means that you have to make the choice ahead of time. Either way, it’s all good.
Frequently Asked Questions
I prefer to use bread flour in my recipes because it has the highest protein level. Higher protein levels produce the highest quality bread but you can still get a tasty bread with all purpose flour. It will have a different consistency and may not rise as much.
Nothing. Bread machine flour and bread flour are the same thing, with different labeling for promotion and marketing.
This may be the result of not proofing the yeast so the yeast may not be viable. It could be placing the salt too close to the yeast, killing it before it rises. Try using bread flour instead of all purpose flour for a higher rise and less density.
No, I use regular active dry yeast in all my bread machine recipes.
Adding Vital Wheat Gluten
If you are using a low protein flour like all purpose flour or wheat flour, you can use vital wheat gluten to add more protein for a better quality bread.
You can find details on how to use vital wheat gluten at The Kitchn.
Cuisinart Bread Maker Recipes
I use our Cuisinart bread machine at least once every week. It’s usually to make pizza dough but I’ve been getting more creative with it lately.
As I add more delicious bread machine recipes, you will find them all in the Bread Machine Recipes category. I don’t plan on stopping any time soon.
maur says
I’ve been on a bread-making craze lately and this Cuisinart bread maker will come in handy in the summer.
Christian Guzman says
It’s great for making bread without heating up the entire house. 🙂
Amy says
Well, after going into lockdown pretty much all of last year, bread making became quite a big thing in our house. But now that life for us has gone back to some normality, we just don’t have the time and I have been toying with the idea of getting a bread maker. I do like cuisinart as a brand too…… you may just have convinced me!
Christian Guzman says
It’s a well-loved appliance here. 🙂
Julia Zhu says
Oh my gosh, I make bread from scratch almost weekly, but having this bread maker would make my life so much easier.
Christian Guzman says
We really enjoy it. You can almost set it and forget it. Enjoy!
Sangita says
I also use the same bread maker. All the tips are point on.
Linda says
I’ve been debating whether or not I should invest in a bread maker and you just convinced me! Can’t wait to start carbing
Christian Guzman says
ha! Yes, indeed. Carb away!
Gini says
In the recipe book that came with machine, it states putting yeast Last, in a well made in the flour…. I’m going to proof it your way, thanks
Christian Guzman says
I prefer it this way because I’ve had issues with my yeast before. It doesn’t always grow the way it should and I like to find out first. Thank you for visiting!
Donna Hart says
My Cuisinart worked perfectly when it was new and I used my old Oster breadmaker recipes – simply because I knew them by heart. This week, 2 loaves have gone into the garbage. I used Cuisinart recipe first. Can you explain to me why all their recipes put SALT immediately after WATER? I was taught to keep salt away from yeast as long as possible! The loaf was half the usual size, sunken on top, very heavy, dense, not chewable, AND tasted bitter. Below the paddle – where a tiny bit of bread usually collects (but looks and tastes like the rest of a good loaf) I found a greasy BLACK ring of “charcoal!” The whole loaf had a slight charcoal taste. My next loaf was from the old Oster book. No charcoal this time but the loaf was even smaller than the previous one. Sunken top, like cutting a 2 x 4 with a steak knife. The inside was slightly breadlike. What is going on here? If it’s a Cuisinart malfunction, I don’t want to waste any more ingredients to test it.
Christian Guzman says
We’ve had this same Cuisinart for many years (over a decade, I think) and never had a problem, but I don’t follow the instructions provided by Cuisinart manual. I use my own tested recipes. I always proof the yeast first. And, I always put the salt in last. I have never baked the bread in the machine, though. Even when making a plain white loaf, I prefer the shape when putting it in a loaf pan better. If you have some uneven cooking at the paddle, you may want to remove the dough so you can remove the paddle, put the dough back in and continue. I hope that helps. Thank you for visiting!
Cathy Blackwell says
Your recipes sound wonderful but I do have some questions. What setting are you using when preparing your bread? It is my understanding that you do not let your bread bake in the machine. Do you do both rides outside of the machine as well as the bake? Thank you for your reply. CB
Christian Guzman says
Thanks so much for writing! I have never baked the bread in the Cuisinart machine itself. I use only the dough setting which has two kneads. There is resting time after the first short knead and the full rise after the second knead. Then, I remove the dough, shape it and let it rise about 30 minutes before baking. I hope that helps.
Craeducn says
What setting do I use on cbk-200 when making yogart rye bread.
Christian Guzman says
I’ve never made yogurt rye bread but I can tell you that I only use the dough setting on our Cuisinart. I’ve never cooked in it. I always remove it and cook in a regular bread pan. Thank you for writing!
Craedunc says
Thanks for the reply….I am going to start doing what you are doing….I just can’t make a decent loaf of bread with this Cuisinart bread machine. I could in my old Oster. I gave her away……sigh!
Christian Guzman says
My biggest problem with baking directly in the bread machine has always been the shape of the bread. We have bread bags and they will only fit regular size loaves. I slice the bread and put it into the bread bags since we don’t buy pre-sliced bread from the store. With that amount of work, we need regular loaves. If I could find a bread machine that makes regular size loaves, we would probably get it right away.