TIPS ON USING YOUR BREAD MACHINE
- 4 -
Tips on Using Your
Bread Machine
CREATING YOUR OWN YEAST BREADS
With The Bakery II 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. The
Bakery II can also just prepare the dough, and when it’s ready, you shape and bake in a conventional
oven.
The recipes o the following pages are unique to The Bakery II by Zojirushi. Each one features
ingredients that best compliment of 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 recipes to The Bakery II. These portion guidelines will result in a heavier
and somewhat coarser dough. Depending upon ingredients, and average loaf of bread will range from 6
to 8 inches in height.
Here are some additional tips:
• Place all recipe ingredients into the baking pan so that yeast is not touching any liquid.
• Note that most of our yeast breads call for bread flour, because our testing has shown that provides the
best quality bread. We recommend that you use bread flour in your own recipes as a substitute for all
purpose flour.
• 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 Bakery II.
• Adding ingredients such as fruits, nuts, and shredded cheese can be easily done using the MIXED
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.
• Butter or margarine can be cut into quarters before placing in the machine.
• It’s easier to use egg substitutes for fractional egg measurements.
• Under normal conditions, better results can be achieved by warming the liquids, milk and water to
approximately 85
∞
F - 105
∞
F. If the room temperature is above 77
∞
F, it is recommended to use
refrigerated liquids. Yeast should be fresh and at room temperature, and butter should be measured and
cut into small pieces.
• Humidity makes dough more moist, therefore humidity and high altitudes require adjustments:
For humidity, try adding an extra tablespoon of flour to improve the consistency.
For high altitudes, decrease yeast amount approximately 1/2 teaspoon, and decrease sugar slightly.
• For recipes using the time cycle, don’t allow fresh milk or eggs to remain in the machine for more than
2 hours. It’s best to use dry milk and egg substitutes on timer cycles. When using dry milk and/or
powdered eggs, please be sure these ingredients do not come into contact with the liquid while waiting
for the timer to start.
