Zojirushi BBCC - Q15 - Manual (Page 14)

TIPS ON USING YOUR BREAD MACHINE
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Tips on Using Your
Bread Machine
Yeast Breads
Creating Your Own
Yeast Breads
Tips on Dark Breads
Yeast Breads
Nothing is more satisfying – or more rewarding – 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 bread-baking
ritual – the mixing, kneading, rising, and even the baking. Now you can choose your favorite recipe,
measure the ingredients into the Home Bakery Super, and experience a perfect, fragrant loaf every time!
Besides preparing and baking fresh bread from start to finish, the Home Bakery Super can also mix,
knead and proof dough that you can shape and bake yourself in a conventional oven. So if you’d like to
make long and crusty French bread, cinnamon rolls, or pizza crust with the convenience of the Home
Bakery Super, it’s all possible with the easy recipes in this chapter.
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 it’s 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 7-1/2 to 9-3/4 inches in height.
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 doesn’t 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
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 start-to-finish time considerably.
• If the room temperature is above 77º 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: Shouldn’t it be the same as for Croissants and Butter Rich Roll’s egg Glaze recipe? All
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, don’t 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 whole-grain flours, such as whole wheat, or rye, require a bit more tender loving care
to insure that they achieve the height of deliciousness.
Notice that some whole-grain breads may also call for substantial amounts of bread flour, too. That’s
because the darker flours need to be "lightened" with a white flour for the best-tasting, best-looking loaf.