TIPS ON USING YOUR BREAD MACHINE/
YEAST BREADS/CREATING YOUR OWN BREADS
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Tips on Using Your
Bread Machine
Yeast Breads
Creating Your Own
Breads
• Baking Powder is a leavening used in breads. This type of leavening does not require rising time before
baking; the chemical action works during baking.
• Baking Soda is another leavening agent not to be confused with or substituted for baking powder. It
also does not require rising time before baking; the chemical actions works when liquid ingredients
are added.
• Butter, Margarine, and Oil “shorten,” or tenderize the texture of yeast breads. French bread gets its
unique crust and texture from the lack of added oils. However, breads that call for oils stay fresh
longer. Butter should be measured and cut into small pieces. The recipes developed for the Home
Bakery use unsalted butter; however, regular butter or margarine can be substituted for unsalted butter.
• Eggs add richness and velvety texture to bread doughs and cakes. Use large-size eggs in these recipes.
• Homogenized Milk & Buttermilk add texture and flavor. You may substitute homogenized milk or
buttermilk for dry milk, but the loaf may be shorter and the crust may be darker than dry milk breads.
• Salt is necessary when making yeast breads. It not only adds flavor but controls the growth of yeast,
which helps the bread rise. Too much salt can kill the yeast, but too little lets the dough rise so fast that
it may fall before baking is complete. Salt also keeps bread from getting stale too quickly. Table salt
and sea salt both work well in bread machines.
• Sugar is important for the color and flavor of breads and cakes, as well as for feeding the yeast. Recipes
in this booklet that call for sugar require granulated sugar. Do not substitute powdered or brown sugar
unless indicated.
• Dough enhancers are often added to whole grain bread recipes to achieve higher, lighter loaves or to aid
in yeast fermentation, convert starch into sugar and help emulsify oils. Dough enhancers also help
bread stay fresher for longer periods of time.
*Available at health food stores.
**Available at health food stores or in your local supermarket’s hot cereal department.
TIPS ON USING YOUR BREAD MACHINE
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, and experience a perfect, fragrant loaf every time!
Besides preparing and baking fresh bread from start to finish, the Home Bakery 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, it’s all
possible with the easy recipes in this chapter.
Creating Your Own Yeast Breads
With the Home Bakery by Zojirushi, even the most inexperienced baker can achieve the satisfying
experience of baking a loaf of bread. All of 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. Home
Bakery can also just prepare the dough, and when its’ ready, you can shape and bake in a conventional
oven.
The recipes on the following pages are unique to the Home Bakery 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. These portion guidelines will result in a
heavier and somewhat coarser dough. Depending upon ingredients, an average loaf of bread will range
from 6 to 8 inches in height.
