Bread recipes – Zojirushi DC199B User Manual

Page 5

Advertising
background image

BREAD RECIPES

- 5 -

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.

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.

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.

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.

Advertising