FEATURES - Zojirushi

BEFORE BAKINGCharacteristics ofIngredientsCharacteristics 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. Sincebread flour has a higher gluten and protein content than all purpose flour, it is well-suited for use in yeastbreads. Gluten gives structure and height to the loaf, thus bread flour rises better than other flours. It producesa 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 giveswhole 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 animportant element in all yeast breads, as it gives bread its structure or framework. Flours with a high glutencontent make the best bread flours. Vital wheat gluten (also called vital gluten or wheat gluten) is the dried gluten protein obtained from highprotein, hard-wheat flour by rising off most of the starch. Adding gluten to bread recipes helps improve thestrength, 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 hulledmillet. Active dry yeast feeds on sugar and ferments it, thus causing dough to rise. Active dry yeast (simply driedgranules of yeast) is made of tiny plants that change food (especially gluten and sugar) into bubbles of carbondioxide. As these bubbles expand, the bread rises.The recipes developed for the Home Bakery used "Fleischmann's active dry yeast" or "Fleischmann's rapidrise 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 theoutcome of your bread. Butter and Oil tenderize the texture of yeast breads. French bread gets its unique crust and texture from thelack of added oils. However, breads that call for oils stay fresh longer. Butter should be measured and cut intosmall pieces. The recipes developed for the Home Bakery used unsalted butter; however, regular butter ormargarine 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 orbuttermilk 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, whichhelps the bread rise. Too much salt can kill the yeast, but too little lets the dough rise so fast it may fall beforebaking 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 sugarrequire 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 tothat 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 BAKINGTips on Using YourBread MachineTips on Using Your Bread MachineCreating Your Own Yeast BreadsThe recipes on the following pages are unique to the Home Bakery by Zojirushi. Each one featuresingredients that best complement a particular loaf of bread, and each was tested in our machines. Whencreating your own yeast bread recipes or baking an old favorite, use this book as a guide for convertingportions from your recipe to the Home Bakery. These portion guidelines will result in a heavier andsomewhat coarser dough. Liquid ingredients should be placed into the baking pan first, then the dry ingredients. The yeast shouldbe added last and sprinkled on the dry ingredients so that the yeast doesn’t come in contact with anyliquid. 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 befresh and at room temperature. Changes in humidity or baking in high altitudes may require ingredient adjustments. Humidity tends tomake dough moister. High altitudes tend to make the loaves rise too quickly. For humidity, try addingand extra tablespoon of flour to improve the consistency. Repeat if necessary until the dough forms anice ball. For high altitudes, decrease the amount of yeast by approximately 1/2 tablespoon, and decreasethe sugar slightly. For recipes using the timer cycle, milk or eggs or other perishables should not be used for food safetyreasons.Tips on Dark BreadsBreads made with whole-grain flours such as whole wheat, or rye, require a bit more tender loving careto insure that they achieve the height of deliciousness. Notice that some whole-grain breads may also callfor substantial amounts of bread flour, too. That’s because the darker flours need to be "lightened" withwhite flour for the best-tasting, best-looking loaf.Special Glazes for Yeast BreadsGive your just-baked bread a professional finish. Select one of these special glazes to enhance yourbread.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!BasicQuickUse active dry yeast.Use rapid rise yeast.Basic Setting20 minPreheatingabout30 min13 18 minKneading45 minFirst rising20 25 minStirdownSecondrising40 45 min62 67 min60 minStir Third risingdownBakingKeep warmComplete BeepAdd Beep3:30The times of the Kneading, Second rising, Third rising and Baking cycle may vary depending on theroom temperature.Quick Setting5 minPreheatingabout25 min25 min8 minKneadingFirst rising25 minAdd BeepStirdownSecondrising55 min60 minBakingKeep warmComplete Beep1:58-9-

BASIC BREAD (BASIC, QUICK)Basic Bread(Basic, Quick)Basic StepsBASIC STEPS1. Remove the baking pan.Open the lid, grasp the baking pan’s shorterflanges and pull it toward you to unlatch thespring. Then remove by lifting it straight up.2. Attach the kneading blades to thebaking pan.Attach the kneading blade to the rotating shaftand push down firmly.NOTE: Be sure attach the kneading bladesecurely.KneadingBladeRotatingShaft3. Precisely measure ingredients and addthem into the baking pan in thefollowing order:NOTE: If dry yeast contacts water, results maynot be ideal.4. Insert the baking pan into the unitand close the lid.Place the baking pan in the center of the ovencavity and press down on it until it clicks intoplace. Close the lid.- 10 -1) Water.2) Add flour, sugar, dry milk, salt and butter.3) Make a depression in the middle of the flourand sprinkle yeast in it.Make sure the yeast does not touch anyliquid.5. Plug the nit into outlet.3:30 shows up in the display.

BASIC BREAD (BASIC, QUICK)Basic Bread(Basic, Quick)Basic Steps6. 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 thecrust 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 KNEADN! otprocess is complete. When it’s time to add ingredients such as raisins orIOmely rheful.Tenuts, the unit will beep for the first 30 seconds of the indicator flashing.AU extr e ca!Cunit isking. BOpen the lid and add appropriate ingredients according to the recipe.aeTh en b The unit will count down remaining time at one-minute intervals untilwhthe bread is done.7. Beeps tell you the bread is done.(1) When baking is complete, beeps alert you that thebread 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 itfrom resetting even if you accidentally press theSTART/RESET key during the baking cycle.(3) Remove the Baking Pan.Open the Lid and use oven mitts to pull the BakingPan toward you by grasping the Pan's shorter Flanges.This will unlatch the spring so you can lift the Pan toremove.(4) If the START/RESET key is not pressed after thebaking cycle is complete (after beeping stops), theunit automatically goes into the KEEP WARM modefor 60 minutes. Baking Pan should be removed assoon as possible to avoid getting soggy.(5) When the KEEP WARM cycle is over, the Displayappears as shown.8. Remove the bread.Turn the Baking Pan over and shake theloaf out. If the Kneading Blade remains inthe bottom of your loaf, allow the loaf tocool then use a plastic spoon or rubberspatula to remove the Blade.If the bread is difficult to remove, let theBaking Pan cool for 10 minutes.However, the bread may become soggy ifyou leave it in the Baking Pan longer.- 11 -COMPLETECOMPLETEKEEP WARMN!IOa hothe unitial.TU ce f t ter lCOMPLETEA la o a ia!Co notnpon tospitive mr materD aen it og p t-s un t.kin hea the esulab nyroae t ayor mag mDaN!IOot toTU l n lf.A fu e!CBe carrne yoursbu9. Be sure to unplug after using.Do not tug on the Power Cord.

BASIC BREAD (BASIC, QUICK)Basic Bread(Basic, Quick)Basic Bread LoafVariationsBasic Bread Loaf VariationsRecipes listed in this section were originallyprepared for the Basic setting. By changing theamounts of some ingredients, these recipes can alsobe used for the Quick setting. Ingredient amountsfor the Basic setting are indicated in red and thosefor the Quick setting in blue. Select the appropriateamounts depending on the setting you’ve chosen.BASIC WHITE BREAD1-1/2 cups4-1/4 cups3 Tbsp.2 Tbsp.1-1/2 tsp.2 Tbsp.2 tsp.WaterBread FlourSugarDry MilkSaltButterActive Dry Yeast3 tsp.Rapid Rise YeastCHEESE ‘N’ONION BREAD1-1/8 cups Water4-1/4 cups Bread Flour1 Tbsp.Sugar1-1/2 tsp.Salt2 Tbsp.Butter1-1/4 cups American Cheese,Shredded1/3 cupRed Onion, Minced2 tsp.Active Dry YeastITALIAN HERB BREAD1-1/2 cups4-1/4 cups2 Tbsp.1-1/2 tsp.2 Tbsp.1 tsp.2 tsp.WaterBread FlourSugarSaltOlive OilBasilActive Dry Yeast3 tsp.Rapid Rise YeastSWEET BREAD1-3/8 cups Milk1Large Egg4-1/4 cups Bread Flour3 Tbsp.Sugar1-1/2 tsp.Salt2 Tbsp.Butter1 tsp.Orange Peel2 tsp.Active Dry Yeast- 12 -SUGAR FREEWHITE BREAD1-1/2 cups4-1/4 cups2 Tbsp.1-1/2 tsp.2 Tbsp.2 tsp.WaterBread FlourFructoseSaltButterActive Dry Yeast3 tsp.Rapid Rise YeastCHOCOLATE BREAD1-1/8 cups14-1/4 cups3 Tbsp.1-1/2 tsp.2 Tbsp.1 Tbsp.2/3 cup2 tsp.MilkLarge EggBread FlourSugarSaltButterUnsweetened CocoaChocolate ChipsActive Dry Yeast

BASIC BREAD (BASIC, QUICK)Basic Bread(Basic, Quick)Basic Bread LoafVariationsGluten-Free BreadRAISIN BREAD1-1/2 cups Water4-1/4 cups Bread Flour3 Tbsp.Sugar2 Tbsp.Dry Milk1-1/2 tsp. Salt2 Tbsp.Butter1 tsp.Cinnamon2 tsp.Active Dry YeastWhen beep sounds add:1 cupRaisins3 tsp.Rapid Rise YeastFAT FREEAPPLE OAT BREAD1-2/3 cups Apple Juice4-1/4 cups Bread Flour1 Tbsp.Sugar1-1/2 tsp. Salt1 tsp.Cinnamon2/3 cupOats2 tsp.Active Dry YeastWhen beep sounds add:1/2 cupDiced Dried AppleRUSSIAN KULICHAPPLE OAT BREAD3 tsp.RAISIN BREAD(1.5 lbs. SIZE)1-1/4 cups Milk2Large Eggs1 tsp.Almond Extract4-1/4 cups Bread Flour2 Tbsp.Sugar1-1/2 tsp. Salt2 Tbsp.Butter1/2 cupSilvered Almonds2 tsp.Active Dry YeastWhen beep sounds add:1/2 cupChopped Dried FruitRapid Rise YeastBASIC WHITE BREAD(1.5 lbs. SIZE)1-1/8 cups 1 Tbsp.Water3-1/4 cupsBread Flour2 Tbsp.Sugar1-1/2 Tbsp.Dry Milk1 tsp.Salt1-1/2 Tbsp.Butter1-1/2 tsp.Active Dry Yeast2-1/2 tsp.1-2/3 cups Apple Juice4-1/4 cups Bread Flour1 Tbsp.Sugar1-1/2 tsp. Salt2 Tbsp.Butter1 tsp.Cinnamon2/3 cupOats2 tsp.Active Dry YeastWhen beep sounds add:1/2 cupDiced Dried Apple1-1/8 cups 1 Tbsp.Water3-1/4 cups Bread Flour2 Tbsp.Sugar1-1/2 Tbsp. Dry Milk1 tsp.Salt1-1/2 Tbsp. Butter1/2 tsp.Cinnamon1-1/2 tsp. Active Dry YeastWhen beep sounds add:3/4 cupRaisinsRapid Rise YeastGluten-Free BreadGluten-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 crumblytexture than normal bread.GLUTEN-FREE BROWN RICE BREAD1-1/2 cups31 Tbsp.1/8 cup2 Tbsp.3-1/4 cups1/2 cup1/4 cup1 tsp.1 Tbsp.1 Tbsp.MilkEggsCider VinegarVegetable oilHoneyBrown Rice FlourCorn starchPotato starchSaltXanthan GumActive Dry YeastFor more gluten-free recipes, please call our customerservice department at (800)733-6270 or visit ourwebsite 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!BasicQuickUse active dry yeast. Use rapid rise yeast.Basic Wheat Setting40 minPreheatingabout50 min13 18 min45 minKneadingFirst rising20 25 minStirdownSecondrising30 35 minStirdown62 67 minThird risingBakingKeep warmComplete BeepAdd Beep3:40The times of the Kneading, Second rising, Third rising and Baking cycle may vary depending on theroom temperature.Quick Wheat Setting5 minPreheatingabout25 min25 min8 minKneadingFirst risingAdd BeepStirdown35 minSecondrising55 min60 minBakingKeep warmComplete Beep2:081-5. 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 firstprocess is shown (i.e. PREHEAT). As the process continues, the indication advancesfrom PREHEAT, KNEAD, RISE then to BAKE. The ADD indicator will flash for five minutes untilthe KNEAD process is complete. When it’s time toadd ingredients such as raisins or nuts, the unit willbeep for the first 30 seconds of the indicatorN! otflashing. Open the lid and add appropriateIOmely rheful.TU xtre caingredients according to the recipeCA is e . Be The unit will count down remaining time at one- !he unibt akingT enminute intervals until the read is done.wh7-9. 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)Whole Grain BreadVariationsBasic Bread Loaf VariationsRecipes listed in this section originally prepared for theBasic Wheat setting. By changing the amounts of someingredients, these recipes can also be used for the QuickWheat setting. Ingredient amounts for the Basic Wheatsetting are indicated in red and those for the Quick Wheatsetting in blue. Select the appropriate amounts dependingon the setting you’ve chosen.100% WHOLEWHEAT BREAD1-7/8 cups5 cups3 Tbsp.2 Tbsp.2 tsp.1-1/2 tsp.4 Tbsp.2 Tbsp.2 tsp.WaterWhole Wheat FlourSugarDry MilkSaltSaltVital Wheat GlutenButterActive Dry Yeast3 tsp.Rapid Rise YeastFAT FREEBASIC WHEAT BREAD1-2/3 cups3-1/2 cups1-1/2 cups2 Tbsp.1-1/2 tsp.2 tsp.WaterBread FlourWhole Wheat FlourSugarSaltActive Dry YeastLIGHT RYE BREAD1-1/2 cups4-1/4 cups2/3 cup2 Tbsp.1-1/2 tsp.2 Tbsp.1 Tbsp.2 tsp.WaterBread FlourRye FlourSugarSaltButterCaraway SeedActive Dry Yeast3 tsp.Rapid Rise YeastWHOLE WHEAT NUTBREAD1-7/8 cups Water5 cupsWhole Wheat Flour3 Tbsp.Sugar2 Tbsp.Dry Milk1-1/2 tsp. Salt2 Tbsp.Butter2/3 cup Walnuts Chopped5 Tbsp. Vital Wheat Gluten2 tsp.Active Dry Yeast3 tsp.100% WHOLE WHEATAPPLE BREAD2 cups Water5 cups Whole Wheat Flour3 Tbsp. Sugar2 Tbsp. Dry Milk1-1/2 tsp. Salt2 Tbsp. Butter1 tsp.Cinnamon5 Tbsp. Vital Wheat Gluten3 tsp.Active Dry YeastWhen beep sounds add:1 cupDiced Dried Apple- 15 -Rapid Rise Yeast100% WHOLE WHEATFRUIT BREAD2 cups Water5 cups Whole Wheat Flour3 Tbsp. Sugar2 Tbsp. Dry Milk1-1/2 tsp. Salt2 Tbsp. Butter1 tsp.Allspice5 Tbsp. Vital Wheat Gluten3 tsp.Active Dry YeastWhen beep sounds add:2/3 cup Chopped Dried Fruit

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)Whole Grain(Basic, Wheat,Quick Wheat)Whole Grain BreadVariationsHONEY WHEATBREAD1-3/8 cups4-1/4 cups1/2 cup3 Tbsp.1-1/2 tsp.2 Tbsp.2 tsp.WaterBread FlourCracked WheatHoneySaltButterActive Dry YeastSEVEN-GRAIN BREAD1-1/2 cups4-1/4 cups2/3 cup2 Tbsp.2 Tbsp.1-1/2 tsp.2 Tbsp.2 tsp.WaterBread FlourSeven-Grain CerealSugarDry MilkSaltButterActive Dry Yeast3 tsp.Rapid Rise YeastITALIAN WHEATBREAD100% WHOLE WHEATBREAD (1.5 lbs. SIZE)1-1/2 cups4 cups2 Tbsp.1-1/2 Tbsp.1 tsp.1-1/2 Tbsp.3 Tbsp.1-1/2 tsp.WaterWhole Wheat FlourSugarDry MilkSaltButterVital Wheat GlutenActive Dry Yeast3 tsp.2-1/2 tsp.Rapid Rise Yeast1-1/2 cups Water2-2/3 cups Bread Flour2 cupsWhole Wheat Flour2 Tbsp.Sugar1-1/2 tsp.Salt2 Tbsp.Olive Oil1 tsp.Basil2 tsp.Active Dry YeastRapid Rise YeastPUMPERNICKEL BREAD1-2/3 cups2-1/3 cups1 cup1 cup3 Tbsp.1-1/2 tsp.2 Tbsp.4 Tbsp.2 tsp.2 Tbsp.5 Tbsp.2 tsp.- 16 -WaterBread FlourWhole Wheat FlourRye FlourMolassesSaltVegetable OilCornmealInstant CoffeeUnsweetened CocoaVital Wheat GlutenActive Dry Yeast100% WHOLE WHEATAPPLE BREAD(1.5 lbs. SIZE)1-2/3 cups Water4 cupsWhole Wheat Flour2 Tbsp.Sugar1-1/2 Tbsp. Dry Milk1 tsp.Salt1-1/2 Tbsp. Butter1/2 tsp.Cinnamon4 Tbsp.Vital Wheat Gluten2 tsp.Active Dry YeastWhen beep sounds add:3/4 cupDiced Dried Apple

DOUGH(BASIC DOUGH, QUICK DOUGH)Use the Dough Setting to preparedough for baking rolls, croissants,or other favorites in your oven.Dough(Basic Dough,Quick Dough)BasicUse active dry yeast.Basic Dough Setting22 minPreheating21 min45 minKneading First risingabout30 minQuickUse rapid rise yeast.Quick Dough Setting22 minStir Seconddown risingComplete BeepAdd Beep1:509 min21 minPreheating Kneadingabout25 min10 min5 minSecondFirst rising Stirdown risingAdd Beep0:45Complete Beep1-5. 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 "BASICDOUGH" or "QUICK DOUGH"2) Press the START/RESET key. The Operation Light will go onand the first process is shown (i.e. PREHEAT). As the process continues, the indication advances fromPREHEAT, KNEAD, then to RISE. The ADD indicator will flash for 5 minutes until the KNEADprocess is complete. When it’s time to add ingredients such asraisins or nuts, the unit will beep for the first 30 seconds of theindicator flashing. The unit will count down remaining time atone-minute intervals until the dough is done. The unit will count down remaining time at 1-minute intervalsuntil the bread is done.7. Beeps tell you the dough is done.1) When the cycle is complete, beeps alertyou that the dough is ready and theOperation Light will turn off.2) Press and hold the START/REST key.3) Remove the baking pan. Open the lid andpull the baking pan toward

a hot Baking Pan. Kneading Blade Baking Pan Viewing Window Steam Vent Main Body Flange Rotating Shaft Lid Control Panel Power Cord Power Plug Heating Element How to remove the Baking Pan How to attach the Kneading Blade How to install the Baking Pan Kneading Blade Rotating Shaft Attach the Kneading Blade to the Rotating Shaft and push down firmly.