How to Enjoy your Home Bakery BBCC ­ S15A RECIPE BOOK CONTENTS Introduction The "Secret" Ingredients for Success Tips On Using Your Bread Machine Yeast Bread Creating Your Own Yeast Breads Tips on Dark Breads Special Glazes for Yeast Breads Measuring Ingredients Yeast Bread Basic White Bread Half Loaf White Bread 100% Whole Wheat Bread 100% Whole Wheat Bread with HOME MADE MENU Basic Wheat Bread Honey Wheat Berry Bread Seven-Grain Bread Hearty Oatmeal Loaf Raisin Bread Irish Soda Bread Cheese `N' Onion Bread Potato Bread Crusty French Bread Pumpernickel Bread Light Rye Bread Italian Herb Bread Apple Oat Bread Russian Kulich Buttermilk Wheat Loaf Coconut Bread Chocolate Bread Sweet Bread Doughs Croissants Traditional Pizza Dough Pizza Dough with Beer Thin-Crust Pizza Thick-Crust Pizza Crusty Rolls Soft Pretzels Butter-Rich Roll & Bread Dough Shaping Variations Quick Breads Creating Your Own Quick Bread Recipes Shortcut Cornbread Shortcut Quick Bread Banana-Pecan Bread Spiced Zucchini Bread Citrus Fruit Bread Southwestern Cornbread Sweet & Simple Creating Your Own Cake Recipe in the Home Bakery Chocolate Cake Black Forest Cake Dutch Apple Cake Shortcut Pound Cake Banana Split Cake Jiffy Jams Apricot Pineapple Jam Any Berry Jam Cinnamon Apple Butter Citrus Marmalade Troubleshooting Guide 2 2 3 3 4 4 5 6 6 6 7 7 7 8 8 8 8 9 9 9 10 10 10 11 11 12 12 12 12 13 14 14 14 14 14 15 16 16~17 18 18 18 19 19 19 19 20 20 20 21 21 21 22 22 23 23 24 Recipes INTRODUCTION Introduction 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'd like to pass on to you to insure 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'll be able to invent your own delectable concoctions. Breads and cakes will be only as good as the ingredients used; that's why it's so important to avoid making substitutions. Here's a list of the most common ingredients you'll find in our recipes: THE "SECRET" INGREDIENTS FOR SUCCESS · All Purpose Flour is a blend of refined wheat flour especially suitable for making quick breads and cakes. 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 type of wheat flour made from hard wheat that includes all of the gluten from the grain. Since bread flour has a higher gluten and protein content than all-purpose flour, it is well-suited for use in yeast breads. Gluten gives structure and height to the loaf, thus bread flour rises better than other flours. It produces a higher loaf and bread that has a coarser texture. · 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 also 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 of breads. · 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 is an elastic protein found mainly in wheat flour (all flour contains some gluten). Gluten is an important element in all yeast breads, as it gives bread its structure, or framework. Flours with a high gluten content make the best bread flours. · Vital Wheat Gluten (also called Vital gluten or wheat gluten) is the dried gluten protein obtained from high protein, hard-wheat flour by rinsing off most of the starch. Adding gluten flour to bread recipes helps improve the strength, texture and height of the loaf. It is especially useful in recipes that call for wheat bread flour or low-gluten flours. · 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 feeds on sugar and ferments it, thus causing dough to rise. Active dry yeast (simply dried granules of yeast) is made of tiny plants that change food (especially gluten and sugar) into bubbles of carbon dioxide. As these bubbles expand, the bread rises. Active dry yeast, is best suited for use in bread machines. Note that "rapid-rise," "quick-rise," and "instant yeast" are not recommended for multiple rising, long fermentation periods or whole wheat bread machine cycles. -2- TIPS ON USING YOUR BREAD MACHINE/ YEAST BREADS/CREATING YOUR OWN BREADS 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 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. 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. -3- Yeast Breads Creating Your Own Yeast Breads TIPS ON DARK BREADS/ SPECIAL GLAZES FOR YEAST BREADS Here Are Some Additional Tips Tips on Dark Breads Special Glazes for Yeast Breads Here are some additional tips · Place all recipe ingredients into the baking pan so that yeast is not touching any liquid. Add liquids first, other ingredients, yeast last. · Note that most of our yeast breads call for bread flour, because our testing has shown that it provides the best quality bread. We recommend that you use bread flour in your own recipes as a substitute for all purpose flour. Bread flour contains more protein and gluten, which is essential in producing a successful loaf of bread in a bread machine. · 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 Home Bakery. · Adding ingredients such as fruits, nuts, and shredded cheese can easily be done using the "RAISIN BREAD" setting, which programs the machine to signal you with a "beep" when it's time to add these extras. 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. · When using "Rapid Rise" yeast, be sure to select the "QUICK BAKING" course to eliminate one rising period. It will shorten the start-to-finish time considerably. · Changes in humidity or baking in high altitude may require ingredient adjustments. Humidity tend to make dough moister. High altitudes tend to make the loaves rise too quickly. · For humidity, try adding an extra tablespoon of flour to improve the consistency. Repeat if necessary until the dough forms a nice ball. · For high altitudes, decrease the amount of yeast by approximately 1/2 teaspoon, and decrease the amount of sugar slightly. · For recipes using the timer cycle, don't allow fresh ingredients, such as milk or eggs, to remain in the machine for more than 2 hours. · The DOUGH setting course is great for mixing, kneading, and proofing (allowing dough to rise), and for richer doughs like croissants and brioche doughs. Use the Home Bakery to prepare these doughs so all you need to do is shape and bake them according to your recipe. Tips on Dark Breads Breads made with whole-grain flours, such as whole wheat, rye, or graham flour, require a bit more tender loving care to insure that they achieve the height of deliciousness. That's why some of our recipes call for the "HOME MADE MENU," which allows you to selectively set the kneading and rising time for perfect results. If you've never used this feature, consult our Home Bakery operating instructions booklet for the simple steps. Notice that some whole-grain breads may also call for substantial amounts of bread flour, too. That's because the darker flours need to be "lightened" with a white flour for the best-tasting, best-looking loaf. Give your just-baked bread a professional finish. Select one of these special glazes to enhance your bread. Egg Glaze: Beat 1 egg and 1 tablespoon of water together, brush generously over top crust of bread. Melted Butter Crust: Brush melted butter over just-baked bread for softer, tender crust. Milk Glaze: For a softer, shinier crust, brush just-baked bread with milk or cream. Sweet Icing: Mix 1 cup sifted powdered sugar with 1 to 2 tablespoons milk to make a smooth glaze; drizzle over raisin bread or sweet breads. Poppy/Sesame/Caraway Seed/Cornmeal/Oatmeal: Sprinkle your choice of these seeds generously over just glazed bread. Special Assistance If you have any questions, please call our Customer Service Dept. at (213)264-6270 or (800)733-6270. -4- Special Glazes for Yeast Breads MEASURING INGREDIENTS Measuring Ingredients How to Measure the Ingredients For the best possible results every time you bake bread, it is important that you measure accurately. Dry ingredients such as flour and sugar need to be measured in "nested" measuring cups of the type that fit inside each other. They general ...