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INTRODUCTION

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Introduction

The “Secret” Ingredients for Success

If baking bread and cakes has always been a mystery to you, you’ll be pleasantly surprised to find how 

easily  the  Home  Bakery  can  make  you  a  great  baker!    The  recipes  outlined  in  this  book  have  been 

carefully tested, but there are a few tips we would like to pass on to you to ensure success every time.

The most important tip is to follow the directions in the recipes exactly.   Use the ingredients specified in 

the recipes; once you become familiar with what the Home Bakery can do, you will be able to invent 

your own delectable breads and cakes.

Hints on the use of the Home Bakery

• Better results will be achieved when ordinary active dried baking yeast is used as opposed to the new 

   fast rise yeast.

• Always place your ingredients into the baking pan in such a way that the yeast is not touching the 

   liquid e.g., milk, water, sugar, butter, salt, flour (which forms the barrier), then sprinkle the measured 

   dried yeast over it.

• The Zojirushi Home Bakery automatically pre-heats the liquids to the proper temperature before the 

   mixture goes through the first kneading process.   The machine will determine if the liquid is at the 

   correct temperature for mixing and if this is the case, the machine will automatically skip the pre-

   heating process and start to mix immediately.

• Bread containing all white flour will have a higher rising than those containing darker flours.   Be sure 

   not to use too large a recipe size to avoid overflowing your pan or having the top portion uncooked.

• Some of the problems which you may encounter are as follows and below are some solutions which 

   should overcome these problems:-

• Dough rises too high, then collapses – 

Dough rose too long;   Not enough salt;   Too much sugar 

   and/or yeast.

• Loaf has a strong yeast flavour – 

Too much yeast was used.

• Loaf has an uneven top – 

Not enough liquid.

• Loaf does not rise – 

Type of flour is low in gluten resulting in a small, dense loaf; or too much salt; 

   or not enough sugar or yeast.

• Pale in colour –

 Not enough sugar.

• Yeast: 

  Active dry yeast is used in all recipes that call for yeast.   Allinsons Active Dried Yeast is 

   available in tubs from most supermarkets and is quite adequate for the recipes.   The specially 

   formulated “fast” yeast can be substituted when using the “QUICK BAKING” setting.

• Baking Powder: 

  Leavening used in quick breads and cakes.   This type of leavening does not require 

   rising time before baking; the chemical action works during baking.

• Baking Soda:  

Another leavening agent not to be confused or substituted with baking powder.   It also 

   does not require rising time before baking; the chemical action works when liquid ingredients are 

   added.

• Butter or Margarine:  

The use of butter or margarine “shortens” or tenderizes the texture of yeast 

   breads.   French bread gets its unique crust and texture from the lack of butter added; but breads that 

   call for butter stay fresher longer.

• Eggs: 

  Whole eggs add richness and velvety texture to bread doughs and cakes.   Use extra-large size 

   egs in these recipes.

• Milk: 

  For extra rich doughs, milk adds texture and flavour.   Water with dry milk is an acceptable 

   substitute.

• Salt: 

  Salt is absolutely necessary to balance the flavour of breads and cakes, as well as for the crust 

   colour that develops during baking.

• Sugar: 

  As important as the salt for colour and flavour of breads and cakes.

Содержание BBCC-S15

Страница 1: ...h Bread Rye Bread Pumpernickel Bread Potato Bread Cheese N Onion Bread Pizza Dough with Beer Shaping Variations Butter Rich Roll Dough Shaping Variations Hearty Oatmeal Loaf Granary Loaf Rita s Russia...

Страница 2: ...u may encounter are as follows and below are some solutions which should overcome these problems Dough rises too high then collapses Dough rose too long Not enough salt Too much sugar and or yeast Loa...

Страница 3: ...use strong bread flour as this will provide the best quality bread In general most bread recipes found in cookbooks are based on 6 7 cups of flour and gives two loaves of bread These recipes can be su...

Страница 4: ...HITE BREAD setting Press MEDIUM for baking degree setting Then press START The COMPLETE light will flash when bread is done Using oven gloves remove pan from unit pull out kneading rod and turn bread...

Страница 5: ...ur 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 Inser...

Страница 6: ...ilk 2 tablespoons butter or margarine 1 tablespoon sugar 1 teaspoon salt 1 4 teaspoon garlic powder 3 1 2 cups 14 ounces strong white bread flour 1 teaspoon active dried yeast When beep sounds add 1 2...

Страница 7: ...nd Bread Dough breadsticks variation Soft Pretzels Follow shaping and baking directions given for Butter Rich Roll and Bread Dough soft pretzels variation BUTTER RICH ROLL BREAD DOUGH Designed for the...

Страница 8: ...ontinue as method directs Sprinkle glazed ropes with sesame seeds if desired Bake for 12 to 15 minutes Makes 24 Cinnamon Raisin Swirl Loaf On a lightly floured surface roll half of the sweet dough to...

Страница 9: ...or margarine About 3 tablespoons orange liqueur or milk Method Into baking pan measure milk eggs butter vanilla essence sugar salt and flour Sprinkle yeast over flour Insert pan securely into unit and...

Страница 10: ...about 3 to 4 inches in height a typical volume for conventionally baked quick breads Creating Your Own Quick Bread Recipes Follow these guidelines for creating your own recipes for flavourful quick br...

Страница 11: ...T The COMPLETE light will flash when bread is finished Using oven gloves immediately remove bread from pan and cool on wire rack Wrap tightly when cool and slice thinly to serve CITRUS FRUIT BREAD 1 3...

Страница 12: ...th cake recipes CHOCOLATE FUDGE CAKE This rich tasting chocolate cake could not be simpler Frost cake or slice it plain to serve topped with whipped cream or fresh fruit Or try our Black Forest variat...

Страница 13: ...CAKE setting Press START When beep sounds after about 5 minutes press START again The COMPLETE light will flash when cake is done Using oven gloves remove pan from unit and pull out kneading rod Turn...

Страница 14: ...nces powdered fruit pectin Method Place apples and water in a saucepan and bring to the boil Reduce heat and simmer for 15 to 20 minutes or until the apples are soft Place in a food processor or blend...

Страница 15: ...CITRUS MARMALADE 3 oranges 1 lemon or 1 2 small grapefruit 2 1 2 cups sugar 1 1 4 ounces powdered fruit pectin Method Quarter oranges remove pulp and set aside Cut away white pith from 2 oranges remo...

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