Hi Tonya, sorry for the mistake – there should be 1 tablespoon of yeast in the recipe.
Sorry for the mistake. The right amount is 1 1/8 cups
We are currently working on making almost all possible recipes. Sponge cake is on our list too but it may take some time.
Here is the full recipe list so far: https://www.breadmakermachines.com/full-bread-maker-machines-recipes-list/
You can make gingerbread cookie dough in the bread machine but you need to follow a dedicated gingerbread cookie recipe and either use the paste dough, pizza dough or cookie dough setting which some machines have. If all you have is the dough setting you can add the gingerbread cookie recipe ingredients to the bread pan and select the dough cycle, but remove the dough after the kneading cycle. The basic dough setting has a rising cycle that surrounds the bread pan with heat to allow yeast to rise and that compromises a cookie dough which typically uses baking powder and/or baking soda instead of yeast. Hope that helps
Hi Katie, I’m sorry to hear that! Here is what went wrong and your options to prevent this from happening again:
This recipe requires a bread machine with a dedicated “Cake Bread” setting. A regular or basic bread setting won’t work. Precision measures are also important. If the bread machine does not have a dedicated cake bread setting the batter can be made in the bread machine using either a pasta dough or pizza dough setting. Cake breads or batter breads do not rise before baking and the basic bread setting and even the basic dough setting have a rising cycle where heat surrounds the pan so a yeast bread can rise. If a batter bread using baking soda is subject to this rising cycle before baking it will be hard and flat. You can make the batter in the machine and finish in the oven in a buttered baking pan at 425 degrees Fahrenheit for 40 to 45 minutes. Insert a knife or wooden skewer into the center of the lemon cake when done baking and if it emerges wet it needs another ten minutes of baking time. If all you have is a basic dough setting you can use that to make the batter but pour it out after the kneading cycle and before the rising cycle for a yeast bread begins. Hope this helps.
I’m not quite sure what you are getting confused about 🙂
Can you please try explaining again?
About 3 to 4 8-ounce jars would be the right amount.
Yes, there shouldn’t be a problem 🙂
Hi, yes you can!
Do you mean you use a gluten-free recipe, but can still taste yeast in your bread?
If the machine has a pizza dough setting that could mix the batter but the cake would have to be finished in the oven at 350 degrees Fahrenheit for 45 minutes. Otherwise there’s really no solution.
Any fruit sauce would work from blueberry sauce to strawberry sauce. Personally I’d make a sauce made from pears.
We mean bicarbonate of soda (baking soda).
Yes, jam sugar is fine
We are working hard to provide as many recipes as possible including photos, for free. We will also post new gluten-free recipes in the near future. You can find them all here: https://www.breadmakermachines.com/full-bread-maker-machines-recipes-list/
Hi, Bobsredmill is a great resource.
I haven’t used this flour, but if you simply replace the flour in the recipes with the 1:1 flour, using the same portions, it should be fine.
Let me know if you have any difficulties. 🙂
Sure: 1 cup of chopped strawberries mixed with ½ cup of sugar.
Let rest for 20 minutes to glaze strawberries and then spread on the middle layer of the cake before frosting.
Also added it to the article. 🙂
I’m not sure what 1:1 flour is. Maybe try to provide some more details of what are are trying to do 🙂
Hi, sorry for the late response –
If you have a good, active starter you don’t need the additional yeast. Some starters get diluted over time and need a little help. It’s more of precaution as you get used to working with sourdough.
Sorry for the late response –
All you would have to do is blend the tomatoes and the basil and substitute for other fruits in the same proportion.
Hi, it’s 1/4 cup oil. Sorry for the mistake and the late response 🙂
Are you sure it’s even an option?
You are right, we apologize for the mistake.
We have corrected the article.
We are sorry for the incorrect info!
About the prices – we take them from Amazon. But since the sellers change the prices on a regular basis, we write “estimated price”.
You can download a comparison file and manuals here:
Did you try contacting Cuisinart?
You can also try asking this question on the product’s Amazon page, under “Customer Questions & Answers”
Hi, we’re working on adding this recipe.
The closest recipe we currently have is: https://www.breadmakermachines.com/recipes/creamed-corn-bread-recipe/.
Try using this: https://www.breadmakermachines.com/converting-weights-and-measures-for-your-bread-machine-recipes/. Hope it helps 🙂
The 4 weeks is the safe shelf life for an unprocessed jam or jelly. If the jelly is processed in a hot water bath in sterilized jars the shelf life could be up to 6 months
Yes – just cut all ingredients by 1/3.
It is a mistake, thanks for letting us know!
Do you have ‘cake setting’ or something similar on your bread machine?
Thank you so much for the great feedback 🙂
Let us know if you have any questions or want a specific recipe and we will be glad to assist.
Sorry about that.
The right amount is 1 3⁄4 teaspoons.
What you should try doing is to add flour a teaspoon at time. If the dough is already done, dust with flour and roll out until not sticky.
Hi. Sorry for the late response. What did you end up doing? 🙂
Actually it is “pasty” 😉
Each cup is 9 grams. Let us know how your cookie dough and pasta came out 🙂