Zojirushi DC199B manual Crusty French Bread, RYE Bread, Variation using Home Made Menu function

BREAD RECIPES

Bread Recipes

Crusty French Bread

Variation using "Home Made Menu" function

Rye Bread

Pumpernickel Bread

CRUSTY FRENCH BREAD

1 cup water

1 tablespoon sugar

1 teaspoon salt

1 tablespoon olive oil

1 teaspoon honey

1-1/2 cups light plain flour (McDougalls)

1-1/2 cups strong white bread flour

2 teaspoons active dried yeast

Method

Into baking pan, measure water, honey, salt, olive oil, sugar and flour. Sprinkle yeast over flour. Insert pan securely into unit and close lid. Select “FRENCH BREAD” setting and press “START”. The “COMPLETE” light will flash when bread is finished. Using oven gloves remove pan from unit, pull out kneading rod and turn bread out onto cooling rack. Slice when cool.

RYE BREAD

Again, use the “HOME MADE MENU” setting to ensure a light, perfectly risen loaf.

1-1/4 cups water

2 tablespoons utter or margarine

2 tablespoons brown sugar

1 teaspoon salt

3 cups strong white bread flour 2/3 cup rye flour

(Nature’s Harvest – Holland & Barrett)

1 teaspoon active dried yeast

Method

Into baking pan measure water, butter or margarine, brown sugar, salt and flours. Sprinkle yeast over flour. Insert pan securely into unit and close lid. Select “BASIC WHITE BREAD” course set timing and “MEDIUM” baking degree setting.

Press “HOME MADE MENU” key and panel will indicate “Knead 1”. Allow 20 minutes for kneading. Press “HOME MADE MENU” key and panel indicates “REST”. Allow 20 minutes. Continue pressing “HOME MADE MENU” key to proceed to next stage. For “Knead 2” allow 1 minute. For “Rise 1” allow 1 hour. For “Rise 2” allow 1 hour 15 minutes or until dough is almost double. Then press “HOME MADE MENU” key again for “BAKE” and bake for 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

Using oven gloves remove pan from unit, pull out kneading rod and turn bread out onto cooling rack. Cool before slicing.

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Variation using

“HOME MADE MENU” function.

Into baking pan measure water, honey, salt, olive oil, sugar and flour. Sprinkle yeast over flour. Insert pan securely into unit and close lid. See the Operating Instruction booklet for step-by-step procedures for “HOME MADE MENU” operations. The following is a suggested timing sequence of baking “Crusty French Bread” using “HOME MADE MENU” function:

Preheating	0-10 minutes
	(depends on room temperature)
Knead	10	minutes
Rest	15	minutes
Knead 2	20	minutes
Rise 1	45	minutes
Rise 2	70	minutes
Baking	60	minutes
Cooling	30	minutes

You can modify the suggested timing sequence as desired.

PUMPERNICKEL BREAD

It is again necessary to use the “HOME MADE MENU” setting to adjust for extra rising time for this loaf. See the Home Bakery Operating Instruction Booklet for details on using the “HOME MADE MENU” setting.

1-1/4 cups water

2 tablespoons utter or margarine

2 tablespoons light molasses

2 teaspoons coffee powder

2 teaspoons cocoa powder

1 teaspoon salt

3 cups strong white bread flour (12 ounces) 2/3 cup rye flour (1-1/4 ounces)

1 teaspoon active dried yeast

Method

Into baking pan measure water, butter or margarine, molasses, coffee powder, cocoa powder, salt and flours. Sprinkle yeast over flour. Insert pan securely into unit and close lid. Select “BASIC WHITE BREAD” course setting and “MEDIUM” baking degree setting. Press the “HOME MADE MENU” key and continue as directed for the Rye Bread recipe through to baking.