User Posts: Admin
Sorry. Author have no posts yet
Browsing All Comments By: Admin
  1. Reply
    Admin February 5, 2017 at 4:46 pm

    Hi Tonya, sorry for the mistake – there should be 1 tablespoon of yeast in the recipe.

  2. Reply
    Admin January 22, 2018 at 2:40 pm


    Both will work fine. Bread machine yeast is bet.

  3. Reply
    Admin January 8, 2018 at 8:47 am

    Hi Cindy and Inna,

    Either let the bread rise longer or add an additional teaspoon of yeast and make sure you refrigerate your yeast.

  4. Reply
    Admin January 8, 2018 at 8:46 am

    Hi Debra,

    Either light or dark rye flour is fine 🙂

  5. Reply
    Admin January 1, 2018 at 1:45 pm
  6. Reply
    Admin January 1, 2018 at 1:42 pm

    Yes, you can with flour, arrowroot or a gluten-free flour like buckwheat flour or millet flour.

  7. Reply
    Admin December 25, 2017 at 9:40 am

    Unfortunately, no The jam and jelly setting runs at a very high heat for a longer period of time than any other cycle on a bread machine. Sorry about that. You could try running the basic white cycle twice,, but you may end up with more of a syrup than a jelly. Adding extra pectin or gelatin might help..

  8. Reply
    Admin December 24, 2017 at 9:22 am

    Hi Dorothy,
    This recipe is easy to bake in a conventional oven. Put the ingredients i the bread machine bread pan in the order indicated and select the bread dough setting. Preheat the oven to 350 degrees Fahrenheit. When the dough cycle is complete butter a baking pan and let the dough rise for 30 to 45 minutes. Once the dough has risen, bake fore 30 to 40 minutes until golden brown and let rest for 10 minutes. Remove slice and serve.

  9. Reply
    Admin December 4, 2017 at 7:37 am

    Hi Sara,

    Great idea!
    I will add it to the list of recipes we are planning to make. The list is very long so it may take some time 🙂
    You can check the full list so far right here:

  10. Reply
    Admin November 23, 2017 at 8:59 am

    Corrected. Sorry and thanks 🙂

  11. Reply
    Admin November 15, 2017 at 8:43 pm

    Hi Chris,

    Sorry for the mistake. The right amount is 1 1/8 cups

  12. Reply
    Admin November 12, 2017 at 4:51 pm


    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:

  13. Reply
    Admin November 12, 2017 at 4:50 pm


  14. Reply
    Admin November 12, 2017 at 4:49 pm


    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

  15. Reply
    Admin November 12, 2017 at 4:47 pm

    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.

  16. Reply
    Admin September 27, 2017 at 7:43 am

    Hi Lizzie,

    I’m not quite sure what you are getting confused about 🙂
    Can you please try explaining again?

  17. Reply
    Admin August 6, 2017 at 4:04 pm


    About 3 to 4 8-ounce jars would be the right amount.

  18. Reply
    Admin August 1, 2017 at 5:04 pm

    Yes, there shouldn’t be a problem 🙂

  19. Reply
    Admin May 23, 2017 at 3:22 pm

    Hi, yes you can!

  20. Reply
    Admin April 20, 2017 at 7:43 am

    Hi Bertha,

    Do you mean you use a gluten-free recipe, but can still taste yeast in your bread?

  21. Reply
    Admin April 14, 2017 at 11:59 am

    Hi Helena,

    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.

  22. Reply
    Admin April 14, 2017 at 7:45 am

    Hi Michelle,

    Any fruit sauce would work from blueberry sauce to strawberry sauce. Personally I’d make a sauce made from pears.

  23. Reply
    Admin March 26, 2017 at 12:23 pm

    Hi Sarah,
    We mean bicarbonate of soda (baking soda).

  24. Reply
    Admin March 21, 2017 at 1:27 am

    Hi Tricia,

    Yes, jam sugar is fine

  25. Reply
    Admin February 10, 2017 at 4:37 pm

    No problem.
    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:

  26. Reply
    Admin February 7, 2017 at 8:32 pm

    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. 🙂

  27. Reply
    Admin February 6, 2017 at 4:02 pm

    Hi Ellen!
    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. 🙂

  28. Reply
    Admin February 5, 2017 at 4:47 pm


    I’m not sure what 1:1 flour is. Maybe try to provide some more details of what are are trying to do 🙂

  29. Reply
    Admin February 4, 2017 at 3:44 pm

    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.

  30. Reply
    Admin February 4, 2017 at 3:25 pm

    Hi Julie!
    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.

  31. Reply
    Admin February 4, 2017 at 3:23 pm

    Hi, it’s 1/4 cup oil. Sorry for the mistake and the late response 🙂

  32. Reply
    Admin January 28, 2017 at 2:57 pm

    Hi Tina,
    Are you sure it’s even an option?

  33. Reply
    Admin January 15, 2017 at 2:22 am

    Hi Robert,

    You are right, we apologize for the mistake.
    We have corrected the article.

  34. Reply
    Admin January 11, 2017 at 10:36 pm


    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:

    Thank you.

  35. Reply
    Admin January 2, 2017 at 2:51 am

    Hi DELO,

    Did you try contacting Cuisinart?
    You can also try asking this question on the product’s Amazon page, under “Customer Questions & Answers”

    Good luck!

  36. Reply
    Admin December 16, 2016 at 7:34 pm

    Hi, we’re working on adding this recipe.
    The closest recipe we currently have is:

  37. Reply
    Admin October 17, 2016 at 5:49 am
  38. Reply
    Admin October 11, 2016 at 3:52 pm

    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

  39. Reply
    Admin October 11, 2016 at 3:51 pm

    Hi TED,

    Yes – just cut all ingredients by 1/3.

  40. Reply
    Admin September 9, 2016 at 3:46 am

    Hi Bonnie,

    It is a mistake, thanks for letting us know!

  41. Reply
    Admin March 9, 2016 at 6:35 pm

    Do you have ‘cake setting’ or something similar on your bread machine?

  42. Reply
    Admin February 9, 2016 at 10:29 am

    Hi Ann,

    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.

  43. Reply
    Admin February 8, 2016 at 9:21 pm

    Hi Karen,

    Sorry about that.
    The right amount is 1 3⁄4 teaspoons.


  44. Reply
    Yuval BarHai February 2, 2016 at 3:23 pm

    Hi Mimi,

    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.

  45. Reply
    Yuval BarHai November 30, 2015 at 10:58 am

    Hi. Sorry for the late response. What did you end up doing? 🙂

  46. Reply
    Yuval BarHai October 8, 2015 at 8:19 am

    Actually it is “pasty” 😉

  47. Reply
    Yuval BarHai September 8, 2015 at 8:13 am

    Hi Annie!

    Each cup is 9 grams. Let us know how your cookie dough and pasta came out 🙂

Join our Community Now!


We are giving away an exclusive coupon to our first 500 subscribers for our new upcoming bread machine recipe book!
*We promise not to send any spam and not more than one email per week