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Below is the recipe that I use to make
one loaf of bread in our Zojirushi bread
You can get all the ingredients you need
from the BreadBeckers, inWoodstock,
However, I suggest that you buy your
extra virgin olive oil in your local
grocery or health food store.
This Bread Recipe is well suited to
the BreadBeckers Zojirushi bread
extra virgin olive oil
honey (Breadbeckers have 2
types of slow release honey,Sage
or Tupelo. We use Sage.)
10 oz. hot tap water
slightly rounded tsp. All
Natural Sea Salt (This has many
minerals in it, not just Sodium
1/3 cups of eitherhard
red or hard white wheat (simply
measure the wheat instead of the
If you add in other grains,
you will need a combined
total of 2 1/3cups
of grain. I recommend
not mixing in more than a
total of 1/2 cup of other
grains with your wheat.
More than this will reduce
the amount the loaf rises.
If you add in other grains,
you may need to add in
gluten for proper rising.
Gluten (you don’t normally need
you may choose to use
it when you mix low gluten grains
with your wheat)
3/4 tsp. Instant Yeast
Put the ingredients in the bread
maker in the order listed.
Make a small indent in top of
the back of the measuring spoon,
and put the yeast in it.
This is to keep the yeast dry
until the mixing cycle.
If you have the Zojirushi bread
machine from BreadBeckers, look
in their cookbook for
theirhomemade setting, which is
perfectly suited for freshly
ground wheat flour. The
homemade setting I use is 18
minutes preheat, 20 minutes
kneed, 45 minutes first rise, 27
minutes second rise, third rise
set to off, 45 minutes bake, and
keep warm setting set to off.
To use another bread machine to
bake your bread,
the wheat flour setting, then
simply hit start, and come back
baked loaf ofbread.
Standard bread machines tend to
get the loaf too dark when using
freshly ground flour. You
might want to set a timer and
remove the bread early.
To bake in the oven, set
cycle. At end of cycle,
out, work just a little and put
pan. Let rise for 30
minutes or until doubled.
Bake at 350 degrees for 15
minutes. Cover with tin
foil and bake another 12-15
Which grain mill is better?
Of the two grain mills the
Breadbeckers carry, I prefer the
WonderMill. It costs less,
is much less messy, grinds
faster, and can grind larger
items (i.e., beans for Ezekiel
You may buy extra virgin
olive oil from your local grocery or
health food store.
Here are a number of my bread making tips
for use with a bread maker:
When measuring the oil and honey, put
the oil in your measuring cup, then add
the honey to it. The oil coats the
measuring cup, allowing the honey to
pour out much faster and easier.
When the dough first starts mixing,
reach in with a rubber spatula and knock
the unmixed flour off the sides of the
bread pan. Otherwise, they can
show up as dark clumps on the sides of
your loaf of bread (by the way, these
dark clumps can easily be removed from
loaf, but my preference is to avoid
When the bread is finished baking, it is
best not to let it sit in the pan for
very long. Left in the bread
maker, it will darken the crust if left
on the “keep warm” setting, or get soggy
if NOT set to the “keep warm” setting.
I prefer the "keep warm" setting be
turned off, and just make a point to get
the bread out of the pan as soon as it
is done. When the bread is done,
open the lid for a couple of minutes (to
let the loaf firm up a bit), then remove
the loaf from the pan.
Once you remove the bread from the bread
pan, allow the bread to sit out for a
couple of hours before bagging it.
Otherwise, the moisture won’t be able to
escape, and it will make the bread
soggy. If you have a bread rack,
let it sit on the bread rack for 1 hour
before bagging the bread.
Here is my method of removing the bread
from the pan: with pot holders
(preferably pot holder gloves), hold the
pan by the under side with one hand and
tip it to a little forward of the
vertical position, tipping it for the
bread to slide out. Then shake the
pan to get the bread to release from the
top paddle. Turn the bread pan
over and shake the pan to get the bread
to release from the other paddle.
Then gently shake the bread out.
As it comes out, use your free hand to
flip it so it lands bottom side down.
This method gets the bread out with
minimal distortion to the bread (no
caving in the sides of the loaf)
For clean up of the Zojirushi bread pan,
the paddles normally stay in the machine
when you remove the bread. Let the
bread pan cool, then put a good inch of
water in the bread pan, covering the top
of the paddles, and let it soak for a
few minutes. This makes it easy to
remove the paddles, and clean under
them. The bread pan scratches
easily, so don't use anything abrasive,
including the green side of a sponge.
Be very gentle with it, and your pan
will last longer.