Update: This deal is still available.
CrateandBarrel.com has
Cuisinart CBK-200 Convection Bread Maker on sale for
$99.95.
Shipping is free.
Thanks to Deal Hunter
daisybeetle for finding this deal.
- Note: Availability for store pickup is limited and will vary by location.
Features:
- 16 preprogrammed menu options, 3 crust colors, and 3 loaf sizes offer over 100 bread, dough/pizza dough, sweet cake and jam choices.
- Low Carb and Gluten-Free preset menu options and recipes. A Cuisinart exclusive!
- Special menu option takes basic dough through several long, slow cool rises for chewier textures and rustic crusts.
- Unique convection feature circulates air for superior crust color, and texture. BPA Free
- Audible tone indicates time to add fruit, nuts and other "mix-ins." Second tone offers option of removing paddle before baking, or removing unbaked dough to shape by hand.
- Additional Options: 15-minute Pause, Bake-Only option, 12-Hour-Delay Start, Timer and Power Failure Backup
- Limited 3-year warranty, 680 watts
Top Comments
But as a simple example, a 2lb loaf of bread generally uses about 4 cups of flour. You can buy a 5lb bag (20 cups) of bread flour for $4. For a basic white bread the only other things you are likely adding is a small amount of sugar, salt, butter/oil, milk, and yeast. The cost for those other ingredients is going to be a few pennies at most since you use so little of them. So at 80 cents of flour and a few pennies of everything else you are looking at about $1 per loaf. And that's assuming you aren't buying any ingredients in bulk, which you should because it could cut costs by more than half.
So if you go through a loaf of bread per week at $3/loaf at the supermarket that is $156/year on bread. Making it at home with a machine, not accounting for buying ingredients on sale or in bulk and assuming $1/loaf you are at $52/year. So a savings year over year of $104 if you buy this machine, giving you a 1 year ROI.
Again though this is overly simplistic, because a homemade loaf like this doesn't really cost $3. It is more akin to a loaf you'd buy at a local bakery. Those usually run $5-10 depending on what they are and where you are. So in that case your ROI is quite a bit faster.
It's definitely not free to keep adding things onto your weekly trip. Your bags keep getting larger and heavier and the trips keep taking longer.
It's one thing to buy half a year's supply of flour every six months (or have it delivered). It's quite another to buy fresh bread every single week.
I understand the people who live in a nice European town and they find it a pleasure to drop by the market every day for fresh ingredients to prepare that same day. If they enjoy that lifestyle, that sounds wonderful and I would love to live in such a society (of course, when your movement is restricted by state regulations that throws a bit of a wrench in that lifestyle, but I digress).
Unfortunately I live in an American car-dependent hell-scape where the market centers are vivisected by polluted, dangerous "stroads" (multiple-lane roads that serve both as high-traffic commuter traffic arterials and road-side commercial shopping property), that you can only travel on safely in a steel roll-cage-protected metal box called a car. Visiting the supermarket involves driving on a congested highway, and then waiting for tens of minutes in a checkout line surrounded by other deeply stressed-out and angry, distrustful people (quick aside: in Europe they introduced walk-in-walk-out and scan with phone years ago, but abandoned that tech in US because of "shrinkage", i.e. shoplifters).
The fewer trips I have to make to the market, the better. And the fewer things I have to buy when I'm there, the more pleasant the experience is, and the more likely I can do that shopping at some other smaller, more pleasant market.
At this point, by buying staples and learning to cook my own quickly and efficiently instead of buying it prepared, I've eliminated having to take weekly trips to the grocery. I buy a few fresh ingredients once in a while only from the smaller markets I enjoy visiting, and make the rest from staples in my pantry that I only have to occasionally replenish, and which I can usually get delivered cheaply.
I'm not saying everyone needs to live exactly like me, but if you are finding that you don't have enough time in the week and you're stressed out and not living the life you'd like to, I would highly recommend seeing if you can reclaim time that you use visiting the grocery every week. Visits to a supermarket can be some of the most tedious, time-wasting, cortisol-increasing hours of your life, and they can be almost entirely eliminated by eliminating prepared foods like baked bread from your shopping.
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It's definitely not free to keep adding things onto your weekly trip. Your bags keep getting larger and heavier and the trips keep taking longer.
It's one thing to buy half a year's supply of flour every six months (or have it delivered). It's quite another to buy fresh bread every single week.
I understand the people who live in a nice European town and they find it a pleasure to drop by the market every day for fresh ingredients to prepare that same day. If they enjoy that lifestyle, that sounds wonderful and I would love to live in such a society (of course, when your movement is restricted by state regulations that throws a bit of a wrench in that lifestyle, but I digress).
Unfortunately I live in an American car-dependent hell-scape where the market centers are vivisected by polluted, dangerous "stroads" (multiple-lane roads that serve both as high-traffic commuter traffic arterials and road-side commercial shopping property), that you can only travel on safely in a steel roll-cage-protected metal box called a car. Visiting the supermarket involves driving on a congested highway, and then waiting for tens of minutes in a checkout line surrounded by other deeply stressed-out and angry, distrustful people (quick aside: in Europe they introduced walk-in-walk-out and scan with phone years ago, but abandoned that tech in US because of "shrinkage", i.e. shoplifters).
The fewer trips I have to make to the market, the better. And the fewer things I have to buy when I'm there, the more pleasant the experience is, and the more likely I can do that shopping at some other smaller, more pleasant market.
At this point, by buying staples and learning to cook my own quickly and efficiently instead of buying it prepared, I've eliminated having to take weekly trips to the grocery. I buy a few fresh ingredients once in a while only from the smaller markets I enjoy visiting, and make the rest from staples in my pantry that I only have to occasionally replenish, and which I can usually get delivered cheaply.
I'm not saying everyone needs to live exactly like me, but if you are finding that you don't have enough time in the week and you're stressed out and not living the life you'd like to, I would highly recommend seeing if you can reclaim time that you use visiting the grocery every week. Visits to a supermarket can be some of the most tedious, time-wasting, cortisol-increasing hours of your life, and they can be almost entirely eliminated by eliminating prepared foods like baked bread from your shopping.
Look in to the Anovo Percision Oven for $500ish. You can take a frozen chicken breast, put it in the oven at 157F, 50% humitity, and come back 30 min later, or 50 min later, whatever and have chicken breast ready for whatever, a chicken sandwich in conjunction with your bread maker. Thing is the frozen chicken breast will turn in to the best, least dry chicken breast you've ever tasted. Can do so many things with that oven in such a lazy fasion if you have the mind for it.
I'm a big time, highly scientific-educated home cook. I have zorjurushi virtuoso + bread maker (330-400 normal price, I snapped it up for $210), Anova Percision Oven, zorijushi IH rice maker (I avoid carbs though), and a lot of cast iron pans, a staub 4 quart dutch oven ($99 on BF), lots of correlle dishware, kitchen scale, non-stick scanpan, tri-clad stainless steel skillet, and some carbon pans, and nice VG-10 knives (cheap handles, cheap, but top of line steel) and a bunch of other knives. I do lazy things like buy a 2.5 tri-tip for $5/lb on sale ($12.50), put in anova oven (don't need to sear it), pull it out, let it cool for 20 min, put in freezer for an hour (alexia set timeer for 1 hour), then put in fridge. Now I have a boatload of tri-tip meat I can heat up, or not.. make cold tritip sandwiches. Or haul home a Del Taco Nachos, and turn it in to a $15 nachos by throwing on some cubed tri-tip, 1 diced up tomato, sour cream, extra diced onion or whatever, and some store bought famous daves bbq/hot sauce. So good. Or just put a sweet potato in the anova oven at 200F/35% humitity for 80 min, then have anova go up to 400F, 0 humitity for 40 min. Ding, have a hell of a great potato. zero effort, just 2 hours dead time wait. I can make a sweet potato taste like sweet potato pie filing without any added butter, maple syrup, or brown sugar. Secret is get the sweet potato to about internal 180-190F temp for a good 1.5ish+ hour. At this temp the enzymes activate and convert all the sweet potatos startes in to sugars, then finish off at 400F ish for a crispy outside, and to transform the tender inside into a sweet potato pie filling texture.
Can make thai sticky rice with rice maker. All kinds of stuff at home that's way better than restaurtants. If your older you might know that there aren't any good restaurants anymore (well a few, but that's about it).
All that said I eat pretty healthy, I am more likely to get a packaged salad and upgrade it or not, than make sticky rice.
I just got my zojirushi bread maker and loving the thing. it makes bread in normal shape loaves, which helps, and it does a great job. I've made white bread, sour dough, and pizza dough so far. All are superb. Only problem is I can feel the weight wanting to come back after the first week too. I have plans to adapt a low carb bread recipe I can make all the time at home. Fresh, no additives, designed to my macros, and needs.
I'm all over the place. To come back to earth, yeah I'm agreeing with you fully.
I'll leave the rest of you one suggestion. Download the manual and recipe book for the zojirushi virtuoso +. Use (or adapt) the recipes to the bread maker in this deal. They are really good recipes.
Only the manual has the recipe for sourdough
Go here and download manual and recipe book for the BB-PDC20.
https://www.zojirushi.c
The recipes are dang good, and I'm doubting I will find better ones for regular bread. For pizza dough I recommend no more than a 'tiny' 1 teaspoon of instant yeast for 500-600 grams of flour, then put the dough in the fridge for 2-3 days to 'slow ferment' it. You won't regret it! Use any pizza dough recipe you want, but low yeast and 2-3 days in fridge. Arguably the best pizza dough only has flour, water, salt and low yeast, and time.
You can get a giant bag of all purpose, or bread flour at costco for cheap. Or at places like smart & final. I perfer King Arthur flour. That costs about $6 for a 5 lb bag. I think I spotted it in huge bags at smart and final. I suspect there isn't enough savings. I might try a giant bag at costco since it's so much cheap. After you figure out how to make bread with your machine, you should 'splurge' for some king arthurs flour so you can gauge how much or little quality you are missing with the brand you are curretnly using. King arthur is a good bench mark.
Also, do not measure your dry ingredients (flour) in 'cups' like a typical 'can't cook' american. USE A SCALE for reliable results and to reliably not have nightmarishly eratic and bad bread.
Don't shoot me.
I wasn't expecting next day delivery or anything but after 6 days it still isnt registered with an expected delivery date? I like the C&B products but their shipping and logistics are just awful.
I want to know as well I hate non stick coatings.. I purposely avoid products with it.. I just dont trust the whole chemical and cooking thing
So what's the point of one of these really? Do people like theirs?
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So what's the point of one of these really? Do people like theirs?
So unless you're desperate and don't want to wait I guess the $99 C&B deal is the next best runner up. But you can get far better bread makers for $99 on Amazon.
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1) Make a starter. Flour (ideally whole wheat or rye) plus water in a jar, look for a consistency a bit thicker than yogurt and a bit less than mash potatoes. You only need about 1 cup worth. Morning and night for a few days get rid of 80% of it and start over with the 20%. After 4-5 days of that you should have a nice bubbly happy starter that smells yeasty. From there on you can feed it once a day, or once every 5-7 days if it's in the fridge. If you've left it in the fridge for a few days try to have it out on the counter at least 8 hours after a refresh before you bake bread, you want the starter really healthy. Time it so that it's roughly near peak activity when you're going to bake. Side note- once you have a healthy starter, that 80% discard can be mixed with an egg and a dash of salt for a delicious pancake in the morning. Or some olive oil and gently fried with basil. So many options. Once your starter is really healthy whole wheat or unbleached white flour works great. I like to mix it up so I have variety in my morning discard pancake.
2) Ok time to bake bread. I do 80% hydration (meaning 80% water to flower ratio) for white flour. 90% for 50/50 white/whole wheat flour, and 100% for whole wheat. Recipe below will be for white flour. These are all ratios so you can adjust as necessary.
800g white flour (unbleached)
1000g water (ideally filtered or boiled to get the Clorine out)
20g salt (sea salt or pink salt, no iodine.)
1) Mix well in instant pot or similarly sized boil.
2) Let sit for 30-45 minutes (called the autolyze step)
3) Dump about 80% of your starter in, shoot for ~150g. Bit more or less won't hurt.
4) Use your hands to "fold" the dough over itself. Reach underneath it and lift up as much as you can and then fold it in half. Do this 5-10 times then let it sit for 30 minutes.
5) Repeat step 4 2-3 more times, each time between folding let it rest 30 minuets or so (covered so it it doesn't dry out.)
6) Let it rise. At cooler temperatures it can develop more flavor, so I like to do this at 10pm at night and then put plastic wrap over it and set it out on the deck overnight. You can put it in the fridge too. At these lower temps it won't rise at all, so it's not necessary just a fun way to tinker with the flavor and to be ready when you need it. Once you're ready to really power rise, you want it at roughly 75-90 degrees. If your home is too cold put it in the oven with just the light on, or even just run the oven for a minute every hour and turn it off, it'll stay warm enough. If your instant pot has a "yogurt" setting that works too! Although I find it may be just a touch too hot, but it works. Good soughdough takes a very long time to rise, I usually leave mine 6-8 hours or so depending on temps, lower temps will take longer than higher temps.
Once your dough has risen to about 2x its original volume and you want to bake it, throw your dutch oven in your oven and preheat to 475. I gently coat the inside with hint of oil so it releases easily. Once it's well seasoned you won't need to do that anymore. Once it's up to temp (give it 10-15 minutes after your oven beeps), pull it out and dump your dough into it, cover, and bake for 35-50 minutes (my oven takes 50, my mom's takes 40, I suspect my electric oven is a bit off on temp.) I used to take the lid off for the last 20 minutes and lower the temps, but I don't bother anymore. You can experiment for crispier crust.
Note: lots of instructions will have a "shaping" step. It makes for really pretty bread but you have to throw flour out on your counter and get proofing baskets and all that, so I skip it and have delicious puffy bread. My system is maximum bread for minimal effort. Other than the "waiting" steps this whole process takes me 10 minutes of actual work now that I have it down, and zero dish cleanup other than rinsing my bowl, mixing spoon, and silicone spatula I use to help scoop it into the dutch oven. When I first started I was throwing flour on the counter and that got old really quick.
Edit: I use a 5.5qt dutch oven, and this makes a very large loaf. I typically cut it in half and give the other half away. If you have a smaller dutch oven you can adjust your recipe or try refrigerating or freezing the dough before letting it rise, or freezing half the bread for later.
But as a simple example, a 2lb loaf of bread generally uses about 4 cups of flour. You can buy a 5lb bag (20 cups) of bread flour for $4. For a basic white bread the only other things you are likely adding is a small amount of sugar, salt, butter/oil, milk, and yeast. The cost for those other ingredients is going to be a few pennies at most since you use so little of them. So at 80 cents of flour and a few pennies of everything else you are looking at about $1 per loaf. And that's assuming you aren't buying any ingredients in bulk, which you should because it could cut costs by more than half.
So if you go through a loaf of bread per week at $3/loaf at the supermarket that is $156/year on bread. Making it at home with a machine, not accounting for buying ingredients on sale or in bulk and assuming $1/loaf you are at $52/year. So a savings year over year of $104 if you buy this machine, giving you a 1 year ROI.
Again though this is overly simplistic, because a homemade loaf like this doesn't really cost $3. It is more akin to a loaf you'd buy at a local bakery. Those usually run $5-10 depending on what they are and where you are. So in that case your ROI is quite a bit faster.
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