INTRODUCTION
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Introduction
Waking to the smell of homemade bread baking in the kitchen is one of the most comforting memories
of childhood. Can you remember rushing downstairs to taste the bread, hot out of the oven, with butter
melting on top? What a great way to start the morning! The Bakery II by Zojirushi, can create that same
experience every morning.
There’s very little effort on the part of the baker, because The Bakery II is a sophisticated countertop
appliance with a computer memory that does all the work for you. Just follow the recipe instructions, and
sake up to the old-fashioned smell of fresh bread baking in The Bakery II. But don’t stop at baking bread
in The Bakery II. Besides being able to do all kinds of specialty breads, including 100% whole wheat,
you can also prepare doughs for croissants, bagels, pizzas and more. Everything is easy and tastes
homemade, because it is. Bake some bread and make some memories, for yourself, and the people you
love.
THE "SECRET INGREDIENTS" FOR SUCCESS
Today, bread is made from a fascinating array of different flours and hearty
wholesome grains. Here is a list of the most common ones we’ve used in the recipes in this booklet.
• All Purpose Flour is a blend of refined wheat flour especially suitable for making bread. For best
results, lightly spoon flour into a measuring cup then level it off with a knife. (It is not necessary to sift
flour for bread).
• Bread Flour is a high-gluten/protein flour that has been treated with potassium bromate-a conditioner
that gives dough greater tolerance during kneading and ensures consistent results, and a loaf with good
volume and a fine grain.
• Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated
from flour by sifting or bolting. They are often added in small quantities to bread for nutritional
enrichment, heartiness and flavor. They are used to improve the texture of bread.
• Cornmeal & Oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut
oats. They are used primarily to enhance the flavor and texture.
• Cracked Wheat* is very coarse in texture. It comes from wheat kernels cut into angular fragments. It
gives whole grain breads a nutty flavor and crunchy texture.
• Gluten Flour* is wheat flour that has been treated to remove nearly all the starch, which leaves a very
high gluten content. (Gluten is the protein in wheat that makes dough elastic).
• Rye Flour* is a dark flour made from grain of rye.
• Whole Wheat Flour, ground from the entire wheat kernel, is heavier, richer in nutrients, and more
perishable than All Purpose Flour.
• Seven-Grain Cereal Blend** is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and
hulled millet.
• Active Dry Yeast is used in all recipes that call for yeast. Yeast should be fresh and at room
temperature. To check for freshness, proof the yeast:
Pour one package of yeast into 1/4 cup of warm water and stir in 1 teaspoon of sugar. If fresh, the yeast
will foam within 10-15 minutes (after proofing, discard mixture).
