Tips on Using Your Bread Machine
Yeast Breads
Creating Your Own Yeast Breads
Tips on Dark Breads
TIPS ON USING YOUR BREAD MACHINE
Yeast Breads
Nothing is more satisfying Ð or more rewarding Ð than the heady aroma of freshly baked bread. With your Home Bakery, you can have it anytime! All of the mystery has been taken out of the
Creating your Own Yeast Breads
With the Home Bakery Super by Zojirushi, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All the mystery and hard work is gone. Inside this talented machine with a computer brain, the dough is mixed, kneaded , proofed, and baked without you.
The Home Bakery Super can also just prepare the dough, and when itÕs ready, you can shape and bake in a conventional oven.
The recipes on the following pages are unique to the Home Bakery Super Complement by Zojirushi. Each one features ingredients that best complement a particular loaf of bread, and each was tested in our machines.
When creating your own yeast bread recipes or baking an old favorite, use this booklet as a guide for converting portions from your recipe to the Home Bakery Super. These portion guidelines will result in heavier and somewhat coarser dough.
Depending upon ingredients, an average loaf of bread will range from
Here are some additional tips:
¥ Liquids ingredients should be placed into the baking pan first, then the dry ingredients. The yeast should be added last and sprinkled on the dry ingredients so that the yeast doesnÕt come in contact with any liquid.
¥ Note that most of our yeast breads call for bread flour, because our testing has shown that it provides the best quality bread. We recommend that you use bread flour in your own recipes as a substitute for a all purpose flour. Bread flour contains more protein and gluten, which is essential in producing a successful loaf of bread in a bread machine.
¥ In general, most bread recipes found in cookbooks are based on 6 to 7 cups of flour, and yield 2 loaves of bread. Often, these recipes can be successfully halved to be made in the Home Bakery Super.
¥ Adding ingredients such as fruits, and nuts, can easily be done using the "MIX BREAD" setting. Again, check our recipes for guidelines on how much of these ingredients you can add to your doughs. Be aware that additions like these tend to make doughs heavier and somewhat coarser in texture.
¥ When using "Rapid Rise" yeast, be sure to select the "QUICK BAKING" course to eliminate one rising period. It will shorten the
¥ If the room temperature is above 77¼ F, it is recommended to use refrigerated liquids. Yeast and flour should be fresh and at room temperature, and butter should measured and cut into small pieces.
¥ Changes in humidity or baking in high altitudes may require ingredient adjustments. Humidity tends to make dough moister. High altitudes tend to make the loaves rise too quickly. For humidity, try adding an extra tablespoon of flour to improve the consistency. Repeat if necessary until the dough forms a nice ball. For high altitudes, decrease the amount of yeast by approximately 1/2 teaspoon, and decrease the sugar slightly.
Egg Glaze: ShouldnÕt it be the same as for Croissants and Butter Rich RollÕs egg Glaze recipe? All t
three are different. egg glaze: 1 egg, beaten; 1 Tbsp. Water croissants: 2/3 cup butter, softened; 1
medium egg, beaten; 2 teaspoon water. butter rich rolls: 1/2 egg beaten; 2 teaspoon water.
¥ For recipes using the timer cycle, donÕt allow fresh ingredients, such as milk or eggs, to remain in the machine for more than 2 hours.
¥ The DOUGH setting course is great for mixing, kneading, and proofing, (allowing dough to rise) and for richer doughs like croissant and brioche doughs. Use the Home Bakery Super to prepare these doughs so all you need to do is shape and bake them according to your recipe.
Tips on Dark Breads
Breads made with
Notice that some
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