What would you like to do ? Help us find the most requested user's guides Upload your
user manual Search for a user manual Register Login and access your manuals Reset your password

	Browse all user guides
	The ZOJIRUSHI BBCC-X20 product forum
	Upload your user manual
	Sign-up Log in
	Help us find the most requested user's guides
	Include the add-on to download manuals from your site, forum or blog
	Frequently Asked Questions
	Contact Diplodocs team
ALL GUIDES BY CATEGORY Domestic Appliance TV & Audio Car & Motorcycle Phone Computer Camera & Video Music Sport Gardening & Housekeeping Video Game & Software Jewelry & Watch Baby & Toys Hygiene & Health Other

How to Enjoy Your Home Bakery Supreme TM Operating Instructions & Recipes BBCC ­ X20 CONTENTS FEATURES IMPORTANT SAFEGUARDS / SPECIFICATIONS PARTS NAMES / HANDLING INSTRUCTIONS CONTROL PANEL / HOW TO USE THE TIMER ACCESSORIES / PREHEAT OFF FUNCTION LET'S START BAKING BEFORE BAKING BASIC BREAD (BASIC, QUICK) WHOLE GRAIN (BASIC WHEAT, QUICK WHEAT) DOUGH (BASIC DOUGH, QUICK DOUGH) JAM CAKE SOURDOUGH STARTER HOME MADE CLEANING / STORAGE QUESTIONS AND ANSWERS / ABNORMAL CONDITION TROUBLESHOOTING GUIDE 7~8 9~13 14~16 17~20 21 22~23 24~26 27~29 30 31~32 33 2 3 4 5 6 FEATURES Features Now it's easy to enjoy the smell and delicious taste of freshly baked breads, cakes and more! From fully automated, perfectly baked loaves of bread to cakes, fresh fruit jams and more, the makes it easy to expand your homemade menu. *Bakes a large traditional rectangular shaped 2 Ib loaf *Home Made Menu function Includes 3 memory settings for your personal recipes *Sourdough Starter function Prepares a light sourdough starter in a little over 2 hours ! *Large viewing window Allows you to watch the baking process *Quick baking cycle prepares bread in under 2 hours *Cake and Jam settings *13 hour Programmable timer *Crust Control function Allows you to select light, medium or dark Features -2- WELCOME TO THE ZOJIRUSHI HOME BAKERY Important Safeguards Specifications WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: 1. Read all instructions carefully. 2. Do not touch hot surfaces. Use handles or knobs. Do not close or clog the steam vent opening under any circumstances. 3. To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other 4. liquid. 5. Close supervision is necessary when the appliance is used by or near children. Unplug the power cord when the appliance is not in use, or before cleaning. 6. Allow to cool before putting on or taking off any parts, and before cleaning the appliance. Do not use or operate the appliance with a damaged cord or plug, or after the appliance malfunctions, or has been damaged in any manner. Return the appliance to the nearest authorized 7. service facility or dealer for examination, repair, or adjustment. The use of accessory attachments not recommended or sold by the appliance manufacturer may 8. cause injuries. 9. Do not use outdoors. 10. Do not let the power cord hang over the edge of a table or counter, or touch hot surfaces. 11. Do not place the appliance on or near heat sources such as gas or electric stoves, ovens, or burners. 12. Extreme caution must be given when moving the appliance containing hot contents or liquids. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, press 13. RESET and remove plug from wall outlet. Never pull on cord. 14. Do not use the appliance for other than intended or specified purposes. 15. Avoid moving parts. 16. Use only an electrical outlet rated at 15 amperes or more. 17. Use only 120-VOLT AC electrical current. 18. Do not scratch, damage, modify, forcefully bend, pull, twist, or fold the power cord. Do not place the appliance on unstable surfaces or on surfaces that are vulnerable to heat. Save These Instructions Note THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY. A short power cord is provided to reduce the risk resulting from becoming entangled in or tripping over a long cord. A. Extension cords are available and may be used if care is exercised in their use. When an extension cord is used: (1)the marked electrical rating of the extension cord should be at least as great as the electrical rating B. of the appliance, and C. (2)the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature. Specifications Power consumption: Heater: 600W Power consumption: Motor: 100W Power supply: 120V, 60Hz Dimensions: 17" x 10" x 12" Weight: 17lbs. -3- PARTS NAMES/HANDLING INSTRUCTIONS Parts Names Handling Instructions Kneading Blade Baking Pan Flange Rotating Shaft Viewing Window Steam Vent Control Panel Lid Heating Element Main Body Power Cord Power Plug How to remove the Baking Pan How to attach the Kneading Blade How to install the Baking Pan Kneading Blade Rotating Shaft Grasp the Baking Pan's shorter Flanges and pull toward you to unlatch the spring. Then lift to remove. Use oven mitts for removing a hot Baking Pan. Attach the Kneading Blade to the Rotating Shaft and push down firmly. Be sure to attach the Kneading Blade securely. Hold the Baking Pan's shorter Flanges and place it right in the center of the oven cavity. Press down until it clicks into place. -4- CONTROL PANEL Control Panel How to Use the Timer CRUST CONTROL key For choosing the crust color desired: LIGHT, MEDIUM and DARK (for BASIC, QUICK, CAKE and HOME MADE settings). · LIGHT Light crust settings. · MEDIUM Regular crust settings. · DARK Darker crust setting. DISPLAY Indicates the time up to completion of baking, the crust color, eta. The display illustrated left shows all menu and information, which is for reference only and it is not going to appear during the actual use. HOME MADE COURSE Allows you to program 3 bread baking processes to your specifications. START/RESET key Press this key to start a process or Timer operation. Press and hold the key slightly longer to cancel a process or when the process is completed. yeast. QUICK DOUGH This setting lets you quickly prepare bread-style dough using rapid rise yeast. JAM Setting for making jam. CAKE Setting for baking cake. SOUR DOUGH STARTER Setting for sourdough starter. HOME MADE Allows you to program 3 bread baking processes to your specifications. (*At the initial setting, no baking process is programmed.) SOUR DOUGH STARTER 2:10 (2:05) TIMER key Use this key when you would like to delay the completion of your bread or dough. To set the Timer, determine when you would like your bread or dough to be ready, then set the Timer to reflect the time difference between the present time and the time you determined. The set time increases in units of 10 minutes each time you press the key. Once the set time exceeds maximum time of 13:00 (13 hours), the Display returns to minimum time. COURSE STANDARD TIME (PREHEAT off) TIMER CRUST CONTROL BASIC 3:30 (3:10) BASIC WHEAT 3:40 (3:00) SELECT COURSE key Press this key to choose the dough preparation / baking course you desire. BASIC This setting is for baking a basic bread using active dry yeast. BASIC WHEAT This setting is for whole grain bread using active dry yeast. BASIC DOUGH This setting is ideal for making bread-style dough using active dry yeast. QUICK This setting is used for quickly baking a basic bread using rapid rise yeast. QUICK WHEAT This setting quickly produces whole grain bread using rapid rise BASIC DOUGH 1:50 (1:28) QUICK 1:58 (1:53) QUICK WHEAT 2:08 (2:03) QUICK DOUGH 0:45 (0:36) JAM 1:20 CAKE 2:00 HOME MADE How to Use the Timer **Selecting the PREHEAT OFF FUNCTION allows you to shorten the total cooking time (see page 6). You can use the Timer to complete baking at a desired time. The Timer can be set in 10-minutes intervals for a maximum setting of up to 13 hours. 1. Press the SELECT COURSE key to choose the setting. 2. Use the TIMER key to set your desired time. 3. Press the START/RESET key and make sure that the operation lamp turns on. The Display reads time in units of 1 minute increments. -5The Timer can be used with only Basic, Basic Wheat, Basic Dough, and Home Made settings. Do not use Timer settings for recipes that contain milk, juice, vegetables, eggs, eta. as they can easily spoil. ADD INGREDIENTS BEEP ACCESSORIES/PREHEAT OFF FUNCTION Accessories Preheat Off Function Accessories Measuring Cup: 200 150 100 50 CUP Is for measuring liquids only; filled to the brim it measures 1 cup. Measuring Spoon: May be used to measure yeast, sugar, salt, dry milk and spices. The large side measures 1 tablespoon; the small side measures 1 teaspoon. The halfway mark on each measures one-half tablespoon and one-half teaspoon, respectively. (S) (L) Dry Ingredients: How to Measure the Ingredients 1. Spoon the dry ingredients into the cup filling it to overflowing. Do not press or shake down. 2. Level by sweeping off the excess with a knife. To measure 3/4 cup flour, for example, fill and level the 1/2 and the 1/4 measuring cups. Spices and small amounts of dry and liquid ingredients are measured in the measuring spoon which comes with unit. Be sure to level off the same way. Liquid: 1. The liquid should be poured into the cup while the cup is place on a flat surface and measured at eye level. Measuring Ingredients It is most important for the best possible result every time you bake bread, that you measure accurately and correctly. Dry Ingredients such as flour and sugar need to be measured in "nested" measuring cups of the type that fit inside each other. They come as 1/4, 1/3, 1/2, and 1 cup. Liquid measuring cups are usually made of transparent glass or plastic with lines marking the gradations. The Home Bakery comes equipped with a measuring cup and spoon USE THE MEASURING CUP FOR LIQUIDS ONLY: it measure up to 1 cup when filled to the very brim. The measuring spoon has a small and large side. The large side measures 1 tablespoon to the top: it measures 1/2 tablespoon or 1-1/2 teaspoons to the halfway mark on that side. The smaller side of the measuring spoon measures 1 teaspoon to the top and 1/2 teaspoon to the half mark. "Nested" Measuring Cup Preheat Off Functions · As this function skips the preheat process, the total cooking time will be shortened. · This function is not available for Jam, Cake or Home Made courses. During the course selection, press both the TIME and CYCLE key at the same time for more than 3 seconds to switch to PREHEAT OFF function. · During the PREHEAT OFF function, the Display shows PREHEAT OFF, but it will not appear while it is cooking. · To cancel the PREHEAT OFF function, press both the TIME and CYCLE key at the same time for more than 3 seconds. · The Preheat function is to warm up the ingredients prior to the baking. The bread may not be able to bake well when the room temperature is low or the ingredients are cold. Please note this well when switching off the Preheat function. -6- BEFORE BAKING Characteristics of Ingredients Characteristics of Ingredients · All purpose flour is a blend of refined wheat flour especially suitable for making cake, croissants and pizza. · 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. · 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 rising off most of the starch. Adding gluten 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 lowgluten flours. · Whole wheat flour, ground from the entire wheat kernel, is heavier, and richer in nutrients. · 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. The recipes developed for the Home Bakery used "Fleischmann's active dry yeast" or "Fleischmann's rapid rise yeast". Active dry yeast should be kept in the freezer or refrigerator. Please be sure that fresh yeast is used. Using old yeast is not recommended and may adversely affect the outcome of your bread. · Butter and Oil 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 used unsalted butter; however, regular butter or margarine can be substituted for unsalted butter. · Eggs add richness and velvety texture to bread dough. 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 come out 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 it may fall before baking is complete. Salt also keeps bread from getting stale too quickly. · Sugar is important for the color and flavor of breads, as well as to feed the yeast. Recipes that call for sugar require granulated sugar. Do not substitute powdered sugar or brown sugar unless indicated. · Fructose* is a naturally occurring sugar found in fruits, berries, and honey. The taste of fructose is identical to that of common sugar with the added benefit that it is 1-1/2 times as sweet as sugar. Fructose is a carbohydrate which must be accounted for in the diet. *Available at health food stores. **Available at health food stores or in your local supermarket's hot cereal department. * Available at health food stores. ** Available at health food store or in your local supermarket's hot cereal department. -7- BEFORE BAKING Tips on Using Your Bread Machine Tips on Using Your Bread Machine Creating Your Own Yeast Breads 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 book 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. · Liquid ingredients should be placed into the baking pan first, then the dry ingredients. The yeast should be added last and sprinkled on the dry ingredients so that the yeast doesn't come in contact with any liquid. · Again, check our recipes for guidelines on how much of these ingredients youcan add to your doughs. Be aware that additions like these tend to make doughs heavier and somewhat coarser in texture. · If the room temperature is above 77 F, it is recommended to use refrigerated liquids. Flour should be fresh and at room temperature. · Changes in humidity or baking in high altitudes may require ingredient adjustments. Humidity tends to make dough moister. High altitudes tend to make the loaves rise too quickly. For humidity, try adding and 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 tablespoon, and decrease the sugar slightly. · For recipes using the timer cycle, milk or eggs or other perishables should not be used for food safety reasons. Tips on Dark Breads Breads made with whole-grain flours such as whole wheat, or rye, require a bit more tender loving care to insure that they achieve the height of deliciousness. 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 white flour for the best-tasting, best-looking loaf. Special Glazes for Yeast Breads Give your just-baked bread a professional finish. Select one of these special glazes to enhance your bread. Egg Glaze: Beat 1 large egg and 4 teaspoons of water together, brush generously over top crust of bread. Melted Butter: Brush melted butter over just-baked bread for a softer, tender crust. Milk Glaze: For a softer, shinier crust, brush just-baked bread with milk or cream. -8- BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Now you're ready to bake a delicious loaf of bread! Use active dry yeast. Basic Use rapid rise yeast. 40 ~ 45 min Stir Third rising down 62 ~ 67 min Baking 60 min Keep warm Quick Basic Setting 20 min Preheating about 30 min 13 ~ 18 min Kneading Add Beep 3:30 45 min First rising 20 ~ 25 min Stir down Second rising Complete Beep The times of the Kneading, Second rising, Third rising and Baking cycle may vary depending on the room temperature. Quick Setting 5 min Preheating about 25 min 25 min Kneading Add Beep 1:58 8 min First rising Stir down 25 min Second rising 55 min Baking 60 min Keep warm Complete Beep -9- BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Steps BASIC STEPS 1. Remove the baking pan. Open the lid, grasp the baking pan's shorter flanges and pull it toward you to unlatch the spring. Then remove by lifting it straight up. Attach the kneading blade to the rotating shaft and push down firmly. NOTE: Be sure attach the kneading blade securely. 2. Attach the kneading blades to the baking pan. Kneading Blade Rotating Shaft 3. Precisely measure ingredients and add them into the baking pan in the following order: 1) Water. 2) Add flour, sugar, dry milk, salt and butter. 3) Make a depression in the middle of the flour and sprinkle yeast in it. Make sure the yeast does not touch any liquid. NOTE: If dry yeast contacts water, results may not be ideal. 4. Insert the baking pan into the unit and close the lid. 5. Plug the nit into outlet. 3:30 shows up in the display. Place the baking pan in the center of the oven cavity and press down on it until it clicks into place. Close the lid. - 10 - BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Steps 6. Select the desired setting. 1) Press the SELECT COURSE key to set the arrow ( ) to "Basic" or "Quick" 2) Press the CRUST CONTROL key to set the arrow ( ) to either Light, Medium or Dark to choose the crust you want. 3) Press the START/REST key. · The Operation Light will go on and the first process is shown (i.e.PREHEAT) · As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE. · The ADD indicator will flash for five minutes until the KNEAD N! hot process is complete. When it's time to add ingredients such as raisins or TItOmecly reful. e nuts, the unit will beep for the first 30 seconds of the indicator flashing. AU ex r e a !Cunit isking. B Open the lid and add appropriate ingredients according to the recipe. a e Th en b · The unit will count down remaining time at one-minute intervals until wh the bread is done. 7. Beeps tell you the bread is done. (1) When baking is complete, beeps alert you that the bread is ready and the operation lamp will turn off. (2) Press and hold the START/RESET key. NOTE: This unit has a convenient function to prevent it from resetting even if you accidentally press the START/RESET key during the baking cycle. (3) Remove the Baking Pan. Open the Lid and use oven mitts to pull the Baking Pan toward you by grasping the Pan's shorter Flanges. This will unlatch the spring so you can lift the Pan to remove. (4) If the START/RESET key is not pressed after the baking cycle is complete (after beeping stops), the unit automatically goes into the KEEP WARM mode for 60 minutes. Baking Pan should be removed as soon as possible to avoid getting soggy. (5) When the KEEP WARM cycle is over, the Display appears as shown. COMPLETE COMPLETE KEEP WARM COMPLETE Da o p -sen unit . lt in g a t ak y he to the resu bn a e ay or mag m Da A la o a ia !Co notnpon tospitive m mater r N! t nit TIcOa hfothe uterial. l Ue Turn the Baking Pan over and shake the loaf out. If the Kneading Blade remains in the bottom of your loaf, allow the loaf to cool then use a plastic spoon or rubber spatula to remove the Blade. If the bread is difficult to remove, let the Baking Pan cool for 10 minutes. However, the bread may become soggy if you leave it in the Baking Pan longer. 8. Remove the bread. A efu e !CBe carrn yours bu N! TIOot tlo. U ln f 9. Be sure to unplug after using. Do not tug on the Power Cord. - 11 - BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Bread Loaf Variations Basic Bread Loaf Variations Recipes listed in this section were originally prepared for the Basic setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick setting. Ingredient amounts for the Basic setting are indicated in red and those for the Quick setting in blue. Select the appropriate amounts depending on the setting you've chosen. BASIC WHITE BREAD 1-1/2 cups 4-1/4 cups 3 Tbsp. 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 2 tsp. 3 tsp. Water Bread Flour Sugar Dry Milk Salt Butter Active Dry Yeast Rapid Rise Yeast ITALIAN HERB BREAD 1-1/2 cups 4-1/4 cups 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 1 tsp. 2 tsp. 3 tsp. Water Bread Flour Sugar Salt Olive Oil Basil Active Dry Yeast SUGAR FREE WHITE BREAD 1-1/2 cups 4-1/4 cups 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 2 tsp. 3 tsp. Water Bread Flour Fructose Salt Butter Active Dry Yeast Rapid Rise Yeast Rapid Rise Yeast CHEESE `N' ONION BREAD SWEET BREAD 1-1/8 cups Water 4-1/4 cups Bread Flour 1 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Butter 1-1/4 cups American Cheese, Shredded 1/3 cup Red Onion, Minced 2 tsp. Active Dry Yeast 1-3/8 cups Milk 1 Large Egg 4-1/4 cups Bread Flour 3 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Orange Peel 2 tsp. Active Dry Yeast CHOCOLATE BREAD 1-1/8 cups 1 4-1/4 cups 3 Tbsp. 1-1/2 tsp. 2 Tbsp. 1 Tbsp. 2/3 cup 2 tsp. Milk Large Egg Bread Flour Sugar Salt Butter Unsweetened Cocoa Chocolate Chips Active Dry Yeast - 12 - BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Bread Loaf Variations Gluten-Free Bread RAISIN BREAD 1-1/2 cups Water 4-1/4 cups Bread Flour 3 Tbsp. Sugar 2 Tbsp. Dry Milk 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Cinnamon 2 tsp. Active Dry Yeast When beep sounds add: 1 cup Raisins 3 tsp. Rapid Rise Yeast RUSSIAN KULICH 1-1/4 cups Milk 2 Large Eggs 1 tsp. Almond Extract 4-1/4 cups Bread Flour 2 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Butter 1/2 cup Silvered Almonds 2 tsp. Active Dry Yeast When beep sounds add: 1/2 cup Chopped Dried Fruit 3 tsp. Rapid Rise Yeast APPLE OAT BREAD 1-2/3 cups Apple Juice 4-1/4 cups Bread Flour 1 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Cinnamon 2/3 cup Oats 2 tsp. Active Dry Yeast When beep sounds add: 1/2 cup Diced Dried Apple RAISIN BREAD (1.5 lbs. SIZE) FAT FREE APPLE OAT BREAD 1-2/3 cups Apple Juice 4-1/4 cups Bread Flour 1 Tbsp. Sugar 1-1/2 tsp. Salt 1 tsp. Cinnamon 2/3 cup Oats 2 tsp. Active Dry Yeast When beep sounds add: 1/2 cup Diced Dried Apple BASIC WHITE BREAD (1.5 lbs. SIZE) 1-1/8 cups + 1 Tbsp. Water 3-1/4 cups Bread Flour 2 Tbsp. Sugar 1-1/2 Tbsp. Dry Milk 1 tsp. Salt 1-1/2 Tbsp. Butter 1-1/2 tsp. Active Dry Yeast 2-1/2 tsp. Rapid Rise Yeast 1-1/8 cups + 1 Tbsp. Water 3-1/4 cups Bread Flour 2 Tbsp. Sugar 1-1/2 Tbsp. Dry Milk 1 tsp. Salt 1-1/2 Tbsp. Butter 1/2 tsp. Cinnamon 1-1/2 tsp. Active Dry Yeast When beep sounds add: 3/4 cup Raisins Gluten-Free Bread Gluten-free bread is baked for people with coeliac disease or gluten intolerance, and has no gluten (wheat protein). Cornflour (wheat starch) or rice flour forms the basis of these loaves with soy flour, guar or xanthan gum and cellulose providing the risen structure. They have a coarser more crumbly texture than normal bread. 1-1/2 cups 3 1 Tbsp. 1/8 cup 2 Tbsp. 3-1/4 cups 1/2 cup 1/4 cup 1 tsp. 1 Tbsp. 1 Tbsp. GLUTEN-FREE BROWN RICE BREAD Milk Eggs Cider Vinegar Vegetable oil Honey Brown Rice Flour Corn starch Potato starch Salt Xanthan Gum Active Dry Yeast For more gluten-free recipes, please call our customer service department at (800)733-6270 or visit our website at www.zojirushi.com - 13 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Making whole-grain bread is easy - and healthy! Use active dry yeast. Use rapid rise yeast. 40 min Basic Quick Basic Wheat Setting 13 ~ 18 min Kneading Add Beep 45 min First rising about 50 min 20 ~ 25 min Second rising 30 ~ 35 min Stir down Third rising 62 ~ 67 min Baking Keep warm Preheating Stir down Complete Beep 3:40 The times of the Kneading, Second rising, Third rising and Baking cycle may vary depending on the room temperature. 5 min Quick Wheat Setting 25 min 8 min Kneading Add Beep 2:08 First rising Stir down about 25 min 35 min Second rising 55 min Baking 60 min Keep warm Preheating Complete Beep 1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 10). 6. Select the desired setting. 1) Press the SELECT COURSE key to set the arrow ( ) to "Basic Wheat" or "Quick Wheat." 2) Press the START/RESET key. · The Operation Light will go on and the first process is shown (i.e. PREHEAT). · As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE. · The ADD indicator will flash for five minutes until the KNEAD process is complete. When it's time to add ingredients such as raisins or nuts, the unit will beep for the first 30 seconds of the indicator N! hot flashing. Open the lid and add appropriate TItOmecly reful. U x re a ingredients according to the recipe CAt is e . Be · The unit will count down remaining time at one- ! e unibaking Th en minute intervals until the read is done. wh 7-9. Follows the same procedure as steps 7 ­ 9 for Basic Bread (see page 11). To use the Timer setting, please refer to "HOW TO USE THE TIMER" on page 5. - 14 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Basic Bread Loaf Variations Recipes listed in this section originally prepared for the Basic Wheat setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick Wheat setting. Ingredient amounts for the Basic Wheat setting are indicated in red and those for the Quick Wheat setting in blue. Select the appropriate amounts depending on the setting you've chosen. Whole Grain Bread Variations 100% WHOLE WHEAT BREAD 1-7/8 cups 5 cups 3 Tbsp. 2 Tbsp. 2 tsp. 1-1/2 tsp. 4 Tbsp. 2 Tbsp. 2 tsp. 3 tsp. LIGHT RYE BREAD 1-1/2 cups 4-1/4 cups 2/3 cup 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 1 Tbsp. 2 tsp. 3 tsp. Water Whole Wheat Flour Sugar Dry Milk Salt Salt Vital Wheat Gluten Butter Active Dry Yeast Rapid Rise Yeast Water Bread Flour Rye Flour Sugar Salt Butter Caraway Seed Active Dry Yeast Rapid Rise Yeast WHOLE WHEAT NUT BREAD 1-7/8 cups Water 5 cups Whole Wheat Flour 3 Tbsp. Sugar 2 Tbsp. Dry Milk 1-1/2 tsp. Salt 2 Tbsp. Butter 2/3 cup Walnuts Chopped 5 Tbsp. Vital Wheat Gluten 2 tsp. Active Dry Yeast 3 tsp. Rapid Rise Yeast FAT FREE BASIC WHEAT BREAD 1-2/3 cups 3-1/2 cups 1-1/2 cups 2 Tbsp. 1-1/2 tsp. 2 tsp. Water Bread Flour Whole Wheat Flour Sugar Salt Active Dry Yeast 100% WHOLE WHEAT APPLE BREAD 2 cups Water 5 cups Whole Wheat Flour 3 Tbsp. Sugar 2 Tbsp. Dry Milk 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Cinnamon 5 Tbsp. Vital Wheat Gluten 3 tsp. Active Dry Yeast When beep sounds add: 1 cup Diced Dried Apple 100% WHOLE WHEAT FRUIT BREAD 2 cups Water 5 cups Whole Wheat Flour 3 Tbsp. Sugar 2 Tbsp. Dry Milk 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Allspice 5 Tbsp. Vital Wheat Gluten 3 tsp. Active Dry Yeast When beep sounds add: 2/3 cup Chopped Dried Fruit - 15 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Whole Grain Bread Variations HONEY WHEAT BERRY BREAD 1-3/8 cups 4-1/4 cups 1/2 cup 3 Tbsp. 1-1/2 tsp. 2 Tbsp. 2 tsp. Water Bread Flour Cracked Wheat Honey Salt Butter Active Dry Yeast ITALIAN WHEAT BREAD 1-1/2 cups Water 2-2/3 cups Bread Flour 2 cups Whole Wheat Flour 2 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Olive Oil 1 tsp. Basil 2 tsp. Active Dry Yeast 3 tsp. Rapid Rise Yeast 100% WHOLE WHEAT BREAD (1.5 lbs. SIZE) 1-1/2 cups 4 cups 2 Tbsp. 1-1/2 Tbsp. 1 tsp. 1-1/2 Tbsp. 3 Tbsp. 1-1/2 tsp. 2-1/2 tsp. Water Whole Wheat Flour Sugar Dry Milk Salt Butter Vital Wheat Gluten Active Dry Yeast Rapid Rise Yeast SEVEN-GRAIN BREAD 1-1/2 cups 4-1/4 cups 2/3 cup 2 Tbsp. 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 2 tsp. 3 tsp. Water Bread Flour Seven-Grain Cereal Sugar Dry Milk Salt Butter Active Dry Yeast Rapid Rise Yeast PUMPERNICKEL BREAD 1-2/3 cups 2-1/3 cups 1 cup 1 cup 3 Tbsp. 1-1/2 tsp. 2 Tbsp. 4 Tbsp. 2 tsp. 2 Tbsp. 5 Tbsp. 2 tsp. - 16 Water Bread Flour Whole Wheat Flour Rye Flour Molasses Salt Vegetable Oil Cornmeal Instant Coffee Unsweetened Cocoa Vital Wheat Gluten Active Dry Yeast 100% WHOLE WHEAT APPLE BREAD (1.5 lbs. SIZE) 1-2/3 cups Water 4 cups Whole Wheat Flour 2 Tbsp. Sugar 1-1/2 Tbsp. Dry Milk 1 tsp. Salt 1-1/2 Tbsp. Butter 1/2 tsp. Cinnamon 4 Tbsp. Vital Wheat Gluten 2 tsp. Active Dry Yeast When beep sounds add: 3/4 cup Diced Dried Apple DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Use the Dough Setting to prepare dough for baking rolls, croissants, or other favorites in your oven. Use active dry yeast. Basic Use rapid rise yeast. Quick Basic Dough Setting 22 min Preheating 21 min 45 min 22 min Stir Second down rising Complete Beep Kneading First rising Add Beep 1:50 about 30 min Quick Dough Setting 9 min 21 min 10 min 5 min Preheating Kneading about 25 min Second First rising Stir down rising Complete Beep Add Beep 0:45 1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 10). 6. Select the desired setting. 1) Press the SELECT COURSE key to set the arrow ( ) to "BASIC DOUGH" or "QUICK DOUGH" 2) Press the START/RESET key. The Operation Light will go on and the first process is shown (i.e. PREHEAT). · As the process continues, the indication advances from PREHEAT, KNEAD, then to RISE. · The ADD indicator will flash for 5 minutes until the KNEAD process is complete. When it's time to add ingredients such as raisins or nuts, the unit will beep for the first 30 seconds of the indicator flashing. The unit will count down remaining time at one-minute intervals until the dough is done. · The unit will count down remaining time at 1-minute intervals until the bread is done. 7. Beeps tell you the dough is done. 1) When the cycle is complete, beeps alert you that the dough is ready and the Operation Light will turn off. 2) Press and hold the START/REST key. 3) Remove the baking pan. Open the lid and pull the baking pan toward you by grasping the pan's shorter flanges. This will unlatch the spring so you can lift the pan to remove. COMPLETE COMPLETE 9. Be sure to unplug after using. Do not tug on the cord. 8. Remove the dough. Prepare a lightly floured board. Gather the dough at the center of the baking pan. Place it on the board. Remove the dough carefully by raising it gently. If the baking blade remains in the bottom of your dough, remove the blade. - 17 - 10. Shape the dough and bake. Shape the dough as you like and let it rise. Then bake in an oven. To use the Timer setting, please refer to "HOW TO USE THE TIMER" on page 5. WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations Dough Variations Recipes listed in this section were originally prepared for the Basic Dough setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick Dough setting. Ingredient amounts for the Basic Cough setting are indicated in red and those for Quick Dough setting in blue. Select the appropriate amounts depending on the setting you've chosen. CROISSANTS 2/3 cup Water 2 Large Eggs 2-1/4 cups Bread Flour 3/4 cup All-Purpose Flour 3 Tbsp. Sugar 3 Tbsp. Dry Milk 1 tsp. Salt 3 Tbsp. Butter 1-1/2 tsp. Active Dry Yeast 1 cup Butter, softened (for kneading into dough) Egg Glaze: 1 Large Egg, beaten 4 tsp. Water 2 tsp. Rapid Rise Yeast METHOD Follow basic steps 1-7 for making dough (see page 17). 1. Remove dough from baking pan. Put into greased bowl. Cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes. 2. Roll dough into 20 x 14 in. rectangle on a light floured surface. Using about 7 Tbsp. of softened butter, butter 2/3 of dough while leaving 1/3 of dough unbuttered. 4. Cut dough into three pieces and roll each piece to 1/4-in. thick. Cut dough into triangles. (Wide end should be about 3-1/2 in.) 5. Roll each triangle loosely starting from the wide end, lay with seam-side down. Curve ends. 3. Fold dough into thirds and repeat step 2 twice more. Add flour to rolling surface as needed to prevent sticking. Cover completely with plastic wrap and place in refrigerator for 1 to 2 hours or overnight. 6. Place on greased baking pan. Allow to rise for about 40 to 50 minutes or until size doubles. 7. Brush lightly with egg glaze. 8. Bake at 375 F for 10 to 15 minutes, or until golden brown and flaky. Makes 24 croissants. - 18 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations TRADITIONAL PIZZA DOUGH 1-1/2 cups Water 1-1/2 Tbsp. Olive Oil 3-3/4 cups Bread Flour 1-1/2 Tbsp. Sugar 1-1/2 tsp. Salt 1-1/2 tsp. Active Dry Yeast Vegetable Oil 2 tsp. Rapid Rise Yeast PIZZA DOUGH WITH BEER METHOD Follow basic steps 1-7 for making dough (see page 17). 1. Remove dough from baking pan. 2. Select shape variation of your choice. 1-1/2 cups Flat Beer 3-3/4 cups All-Purpose Flour 3 Tbsp. Sugar 1-1/2 tsp. Salt 1-1/2 Tbsp. Butter 1-1/2 tsp. Active Dry Yeast Vegetable Oil 2 tsp. Rapid Rise Yeast THIN-CRUST PIZZA 1. Flour hands lightly. Shape dough into ball. Divide ball in quarter. Press each quarter of dough into greased, 12-in. pizza pan, forming 1-in. edge. 2. Brush crust with oil. Cover and let stand 15 minutes. 3. Spoon tomato or pizza sauce over dough, top with cheese and topping of your choice. 4. Bake 25 to 30 minutes at 400 F or until cheese bubbly and crust is golden brown. Makes four 12-in. pizzas. THICK-CRUST PIZZA 1. Flour hands lightly. Shape dough into ball. Divide ball in half. Press each dough into greased, 12-in. pizza pan, forming a high edge. 2-4. Follow steps 2-4 for the Thin-Crust Pizza recipe. Makes two 12-in. pizzas. SOFT PRETZELS Prepare Pizza Dough with Beer. 1. Put dough on lightly floured board, divide into 8 equal portions. 2. Cut each portion again into 6 equal portions. Roll each piece of dough into pencil-thin line about 20-in. long. 3. To shape into pretzel, pick up ends of line in each hand and curve into circle, crossing ends at top. 4. Twist ends once and lay down over bottom of circle. 5. Place about 1 in. apart on well-greased baking sheets. Brush with beaten egg and sprinkle lightly with coarse salt, poppy seeds or sesame seeds. 6. Bake at 400 F, 10 to 20 minutes. 7. For crispy pretzels, place cooked pretzels in cool oven on ungreased baking sheet. Allow to stand 3 hours or overnight. This process makes pretzels dry and crunchy. 8. For soft, chewy pretzels, serve warm from the oven. Serve with mustard. Makes 48 pretzels. - 19 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations BUTTER-RICH ROLL & BREAD DOUGH 1 cup Water 1 Large Egg 3-1/4 cups Bread Flour 4 Tbsp. Sugar 1 tsp. Salt 3 Tbsp. Dry Milk 1/4 cups Butter 1-1/2 tsp. Active Dry Yeast Egg Glaze: 1 Large Egg, beaten 4 tsp. Water 2 tsp. Rapid Rise Yeast Follow basic steps 1-7 for making dough (see page 17). 1. Remove dough from baking pan. 2. Choose shaping method. 3. Egg Glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. METHOD CINNAMON-RAISON ROLLS Prepare Butter-Rich Roll & Dough. 1. Put dough on lightly floured board. Divide dough in three pieces. 2. Roll each half into an 8 x 9-in. rectangle. Spread surface with 1/4 cup butter, thinly sliced. 3. Sprinkle surface with 1/4 cup brown sugar, 1 tsp. cinnamon. Sprinkle 1/3 cup raisins over dough. 4. Start with 8-in. side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in eight 1-in pieces. 5. Place on greased baking sheet 2 in. apart. Cover lightly with damp towel. Allow to rise in warm place until size doubles - - about 40 minutes to 1 hour. 6. Bake at 375 F, 10 to 15 minutes. Makes 12 rolls. TRADIITONAL LOAF Prepare Butter-Rich Roll & Dough. 1. Put dough on lightly floured board. Divide dough in three pieces, shape each piece into loaves. 2. Place in 3 greased 5-1/2 x 3-in. loaf pans. 3. Brush with egg glaze if desired. 4. Cover dough, allow to rise in warm place until size double - - about 40 minutes 1 hour. 5. Bake at 375 F, 25 to 35 minutes. Makes 3 loaves. PAN ROLLS CINNAMON-RAISIN SWIRL LOAF Prepare Butter-Rich Roll & Bread Dough. 1. Put dough on lightly floured board. Divide dough in three pieces, shape each piece into 8 x 5-in. rectangle. Melt 2 tbsp. butter or margarine. Brush over dough. 2. Sprinkle dough with mixture of 1/4 cup sugar and 1 tsp. ground cinnamon. Sprinkle 1/3 cup raisins over dough. 3. Beginning with long side of dough, roll up jelly roll-style. Seal ends by pinching edges of dough together with fingertips. 4. Place dough in greased 5-1/2x3-in. loaf pan or on large baking sheet. 5. Allow to rise in warm place until size doubles - about 40 minutes to 1 hour. 6. Bake at 375 F, 30 to 40 minutes or until golden brown. 7. When loaf is cool, glaze with mixture of 2/3 cup sifted powdered sugar and 1 Tbsp. milk. Makes 3 loaves. - 20 - Prepare Butter-Rich Roll & Bread Dough. 1. Put dough on lightly floured board. Divide dough into equal quarters. Cut each quarter into 6 pieces. Shape each piece into a ball. 2. Place one ball in each of 24 greased muffin cups. 3. Brush with egg glaze if desired. 4. Cover dough, allow to rise in warm place until size doubles - - about 40 minutes to 1 hour. 5. Bake at 375 F, 10 to 20 minutes. Makes 24 rolls. CLOVERLEAF ROLLS Prepare Butter-Rich Roll & Bread Dough. 1. Put dough on lightly floured board. Divide into quarter. Divide each quarter into 6 pieces. Cut each piece into 3 sections. Shape each into ball with palms of hands. Place 3 balls together in each of 24 greased muffin cups. 2. Brush with egg glaze if desired. 3. Cover dough, allow to rise in warm place until size doubles - - about 40 minutes to 1 hour. 4. Bake at 375 F, 10 to 20 minutes. Makes 24 rolls. BREAD STICKS Prepare Butter-Rich Roll & Bread Dough. 1. Put dough on lightly floured board. Divide into 24 equal pieces for 16-in. sticks. Roll each piece of dough into thin 16-in. lines. Arrange lines about 1-in. apart on a greased baking sheet. Allow to rise 30 minutes. 2. Brush with 1 beaten egg white and 1 Tbsp. water. Sprinkle with poppy seeds, sesame seeds or coarse salt if desired. 3. Bake at 400 F, 10 to 15 minutes.