lindag

What I'd like to see you do is to mix up all the ingredients in the breadmaker and set it for dough only. Then remove the loaf after it's fully risen and bake it in your own oven. I think you may find that you will finally get a satisfactory loaf. In my experience (and I've owned at least a half dozen breamakers, they just don't bake to my satisfaction). Even with my Zo, I always bake in my own oven, that way I get to control color, final temperature and doneness.

The corn flavor is definitely up front! The combination of ingredients is a wonderful blend. And I didn't use the corn bowl either, I'd much rather have the bread on the side (which I did).

Now that there's so much great corn available it's time for Corn Chowder! I made this last night and it is incredibly good! http://thepioneerwoman.com/cooking/corn-cheese-chowder/?printable_recipe=10380

IMO the only bread machine to own is the Zojirushi...perfect loaves every single time...many, many satsfied owners. i am sorry about your experience with the Cusinart, they make great appliances but maybe you just got a lemon. i wish you had returned when you still had a window to do that.

rotuts, thanks for posting this, I apparently missed in the manual. I'll definitely try this setting on my next loaf.

I do something similar in the crock pot. It's shredded barbecue beef and makes sensational sandwiches.

I'm jealous that you have red snapper available where you are. When I lived in Portland it was plentiful; not so in Montana. I've never seen red snapper here, even at Costco which has an abundance of fish at all times. I wonder why.

Thanks, Shelby.

I'm away from my CSO right now but I'm wondering what the lowest temperature that can be set. When I use my proofing box I generally set the temp for around 75ºF and I'm hoping I can set a similar temp in the oven.

I've found so far) with my new oven that I'm using the '3' setting for my bagels, breads and hamburger buns. Sometimes , though, my artisan breads require a reset for another minute or so. I agree that the sugar content is a big factor.

Thanks for the lovely 'evidence', your loaves look wonderful!!!

I had a similar issue with leaking. I moved the oven over to the spot where I had previously placed the BSO. After I moved it there was a big puddle on the counter. Slid it out, wiped up the water and pushed it back. Came back later to another puddle! Then I checked the stopper in the reservoir, tightened it, and checked the black plug on the back and tightened it. No more leaks (and I do store water in the reservoir). On another note: I'm wondering if anyone is using their oven as a proofing box.

rotuts, Of course I l-o-v-e dark meat ckn. the whole chicken I cooked yesterday turned out very nicely; very tasty and nicely browned. I tried steam/bake for 50 mins. at 425º to start out and then added another five minutes when that time was done - using the recipe in the CSO manual. Then rested it for about 10 mins. Chicken was slightly overdone but still delicious! Also my chicken was a bit large, 4.3 lbs. but it fit nicely inside. Worth raving about. And the cleanup wasn't too bad. I'm really liking my new CSO.

That oven is remarkably clean!!! (I tend to notice things like that.)

I'm a bit confused about how the Cusinart preheats. I expected it to start heating and then chirp when the set temperatures is achieved. It doesn't seem to do this. Can someone explain, please?

Of course! I never thought of that!

As I mentioned earlier, I've put my BSO into storage to replace it with my ne Cuisinart Steam Oven. I am puzzled about a couple of things with the CSO though:. Why, since it contains water, does it no have a three prong plug? why is there no 'bage' setting to only toast tops? I've used this feature several times with my BSO although I wouldn't say it's necessarily essential.

I actually just removed my Breville Smart Oven and replaced it with my brand new Cuisinart Steam Oven. The toast it makes it remarkably better and I love all the options it offers: steam, steam bake, convection, etc. Everything I've tried so far has been really good. The only con is that it can't take those lovely quarter sheet pans that are so darned handy. I made a simple recipe for Zucchini Onion Pie in it last night that was particularly good and ever so easy.

Thanks, that's just what I'll do - it sounds pretty good!

I plan to roast my first whole chicken in my brand new CSO tomorrow. Any suggestions or recipes to recommend would be greatly appreciated!

Speaking of parchment: I recently discovered that I could bake my bacon in the BSO of the CSO placing the bacon between a folded sheet of parchment. Last time I baked bacon in there the oven was splattered all over with grease. This time the parchment contained all of the grease and clean up was a snap.

I purchased an oven liner for my Breville which has worked great, the original crumb tray got really trashed over time. This liner is like magic, nothing sticks that can't be wiped away. I just ordered a second one for the CSO this time.

My first CSO toasted bagel was a bit of a disappointment though it was surely operator error. It was a tad too dark and somewhat unevenly toasted (I don't think I had it centered on the rack). I'll try again this morning with the other half. I'm really eager to steam bake some bone-in/skin-on chicken thighs later this week. I like to marinate in a little Yoshida sauce and then serve with rice and baby bok choy.