Bread Machine Recipes » zojirushi

Bread Machine Review at the Wall Street Journal

Marsha — Mon, 07 Feb 2011 17:39:32 +0000

The Wall Street Journal test kitchen recently reviewed bread machines. This is of great interest to me for two reasons. The first reason is that I had no idea that the Wall Street Journal has a test kitchen. The second reason is that I was very interested in what they had to say about my beloved Zojirushi.

They had some nice things to say about the machine. However they oddly left out the fact that it makes horizontal loaves of bread. On the negative side they said:

The instruction manual was hard to follow, and mastering the options took a little more know-how than other machines. And why so pricey?

Interesting. Am I alone in thinking that the machine is very simple to operate? Let me know if I’m wrong about that and I can do some tutorials.

Also, I find the machine to be a little work horse. I make 99% of our bread with my Zo. I don’t know that other machines could stand up to the constant use while consistently turning out great bread. Dependability really holds value to me. I think my Zojirushi is totally worth the price.

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Thanksgiving and Your Zojirushi

Marsha — Wed, 10 Nov 2010 17:02:02 +0000

As you may know, I’m crazy about my bread machine. I use it to make ALL our bread. (That includes dinner rolls, bread sticks and hamburger buns too.) But I met my match in a recent post on the King Arthur Flour blog.

Zo tasty! Thanksgiving the easy way shows how you can make cranberry sauce, dinner rolls, stuffing and scalloped potatoes in the Zojirushi. The dinner rolls are no surprise. Making cranberry sauce isn’t that different from making jam in the bread machine. But stuffing and scalloped potatoes? Wow!

Speaking of the Zojirushi I use a Zojirushi BBCCX20 Home Bakery Supreme Bread Machine. That’s the white machine as pictured.

You may have noticed that there’s a new kid in town. That’s the Zojirushi BB-CEC20 Home Bakery Supreme Breadmaker.

I love the stainless steel! If I were buying a bread machine today, this is the one that I’d buy. What new features does it have? None. The only difference is the the way the machine looks. But it looks great!

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Cornbread in the Bread Machine

Marsha — Fri, 05 Jun 2009 22:04:33 +0000

The Zojirushi bread machine has a handy dandy cake setting. In the machine’s instruction manual it says that you can use the cake setting to make cornbread. However, instead of giving a corn bread recipe it tells you to use a mix. Yuck! Part of why I make my own bread is so that I can control the ingredients. So I decided to use my regular corn bread recipe in the bread machine. I wasn’t sure what would happen.

Cornbread happened. It turned out great. Here’s what I did . . .

Cornbread

1 cup cornmeal
1 – 1/4 cup flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla
2 eggs – lightly beaten
1 cup milk
1/4 cup melted butter or oil

Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Then select the cake setting with a light crust.

We sliced the cornbread and froze what we didn’t eat. When we want a slice we just pop it in the toaster. It thaws and heats the cornbread all at once.

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Raisin Bread

Marsha — Tue, 26 May 2009 19:51:31 +0000

Have you ever had homemade raisin bread? If not, then you haven’t had raisin bread. The difference between this and store-bought raisin bread is amazing. But be warned, once you’ve had this there’s no going back.

This recipe is for a 2 pound loaf. Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.

Raisin Bread

1 – 1/2 C. Water
4 – 1/4 C. Bread Flour
3 Tbsp. Sugar
2 Tbsp. Dry Milk
1 – 1/2 tsp. Salt
2 Tbsp Olive Oil
1 tsp. Cinnamon
1 cup Raisins
2 tsp Yeast

P.S. – For the Zojirushi Bread Machine, the raisins should be added at the “add” beep. However I’ve discovered that this results in the raisins being around the periphery of the loaf. To get the raisins more evenly distributed throughout the loaf I put them in when I’m adding the rest of the ingredients.

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Sandwich Bread

Marsha — Wed, 11 Feb 2009 01:38:49 +0000

You should know this about me up front. I love my bread machine. It’s a Zojirushi X20. I think it’s the best bread machine known to mankind. Other than my fanaticism about my bread machine, I’m fairly rational.

My current machine is my third Zojirushi. My last machine as a V20. It had a sandwich bread setting. The sandwich bread is a little heavier than the other breads. It really makes a good sandwiches and is the favorite bread of the Man of the House.

But the X20 – the new machine – doesn’t have the sandwich bread setting. However it does have the “home made” function. It allows you to add a “bread program” into the machine. Here’s how it works . . .

To make bread the machine has to go through a series of steps. It warms up, it kneads, it allows the bread to rise, it beats the dough down and then has it rise again. Finally the machine bakes the bread. The sandwich bread setting was really just a program that went through a slightly different process than the other bread machine settings. I emailed Zojirushi and asked them for the specific steps the machine had to take in order to make the sandwich bread. I heard back from them within 24 hours! I then used the home made function to program the machine to make sandwich bread.

It’s kind of like programing your VCR to tape a program. Only in this case I’m telling the bread machine what steps to take to make the sandwich bread.

Sandwich Bread Recipe

1 – 1/3 C. plus 1 Tablespoon – Water
4 – 1/4 C. – Bread Flour
3 Tablespoons – Sugar
2 Tablespoons – Powdered milk
2 Tablespoons – Olive Oil
1 – 1/2 teaspoons – Salt
2 teaspoons – Yeast

Sandwich Bread Program

Preheat: 20 min
Kneading: 15 – 18 min.
Rise 1: 45 min.
Rise 2: 20 min.
Rise 3: 45 min.
Bake: 50 min.

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