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Zojirushi BBCC-M15 Recipe Book

Zojirushi bbcc-m15 breadmakers: supplementary guide
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BBCC - M15
RECIPE BOOK
CONTENTS
Creating your own yeast breads -------------------------------------------- 4
Tips on dark breads ---------------------------------------------------------- 5
Special glazes for yeast breads --------------------------------------------- 5
Basic White Bread ----------------------------------------------------------- 6
Half Loaf White Bread ------------------------------------------------------ 6
Basic Buttermilk White Bread ----------------------------------------------6
Buttermilk Wheat Loaf ------------------------------------------------------ 7
Basic Wheat Bread ----------------------------------------------------------- 7
100% Whole Wheat Bread -------------------------------------------------- 8
Honey Wheat Berry Bread -------------------------------------------------- 8
Seven-Grain Bread ----------------------------------------------------------- 9
Hearty Oatmeal Loaf ---------------------------------------------------------9
Irish Soda Bread -------------------------------------------------------------10
Raisin Bread ----------------------------------------------------------------- 10
Cheese 'N' Onion Bread --------------------------------------------------- 11
Pumpernickel Bread -------------------------------------------------------- 11
Light Rye Bread -------------------------------------------------------------12
Italian Herb Bread ---------------------------------------------------------- 12
Crusty French Bread ------------------------------------------------------- 13
Potato Bread ----------------------------------------------------------------- 13
Apple Oat Bread ------------------------------------------------------------ 14
Russian Kulich -------------------------------------------------------------- 14
Coconut Bread ---------------------------------------------------------------15
Sweet Bread ----------------------------------------------------------------- 15
Sour Dough Starter --------------------------------------------------------- 16
Sour Dough French Bread ------------------------------------------------- 16
Bagels -------------------------------------------------------------------------17
Croissants -------------------------------------------------------------------- 18
Original Beer Pizza --------------------------------------------------------- 19
Traditional Pizza ------------------------------------------------------------ 19
Thin-Crust Pizza ------------------------------------------------------------ 19
Thick-Crust Pizza ----------------------------------------------------------- 19
Crusty Rolls ------------------------------------------------------------------19
Soft Pretzels ----------------------------------------------------------------- 20
-------------------------------------- 21
Traditional Loaf ------------------------------------------------------------- 21
Pan Rolls --------------------------------------------------------------------- 21
Cloverleaf Rolls ------------------------------------------------------------- 21
Cinnamon-Raisin Rolls ---------------------------------------------------- 22
Cinnamon-Raisin Swirl Loaf ---------------------------------------------- 22
Bread Sticks ----------------------------------------------------------------- 22
Personal Recipes & Notes
------------------------------------------------23
-------------------------------------------------- 23

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Summary of Contents for Zojirushi BBCC-M15

  • Page 1: Table Of Contents

    BBCC – M15 RECIPE BOOK CONTENTS The "Secret Ingredients" for Success Tips on using your bread machine Creating your own yeast breads -------------------------------------------- 4 Tips on dark breads ---------------------------------------------------------- 5 Special glazes for yeast breads --------------------------------------------- 5 Yeast Breads Basic White Bread ----------------------------------------------------------- 6 Half Loaf White Bread ------------------------------------------------------ 6 Basic Buttermilk White Bread ----------------------------------------------6 Buttermilk Wheat Loaf ------------------------------------------------------ 7...

  • Page 2: The "Secret Ingredients" For Success

    Can you remember rushing downstairs to taste the bread, hot out of the oven, with butter melting on top? What a great way to start the morning! The Bakery II by Zojirushi, can create that same experience every morning.
  • Page 3 INTRODUCTION • 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 or substituted for baking powder. It also Introduction does not require rising time before baking, the chemical action works when liquid ingredients are added.

  • Page 4: Tips On Using Your Bread Machine

    Bread Machine oven. The recipes o the following pages are unique to The Bakery II by Zojirushi. Each one features ingredients that best compliment of 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 recipes to The Bakery II.

  • Page 5: Tips On Dark Breads

    • The DOUGH setting course is great for mixing, kneading, and proofing, (allowing dough to rise), richer doughs like croissant and brioche doughs. Use The Bakery II to prepare these doughs so all you need to do is shape and bake them according to your recipe. Tips on Using Your Tips on Dark Breads Bread Machine...

  • Page 6: Yeast Breads

    BASIC WHITE BREAD BASIC WHITE BREAD Ingredients: Butter milk HALF LOAF WHITE Water BREAD Dry Milk Butter BASIC BUTTERMILK Sugar WHITE BREAD Salt Bread Flour Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3.

  • Page 7: Buttermilk Wheat Loaf

    BUTTERMILK WHEAT LOAF BUTTERMILK WHEAT LOAF Ingredients: Butter milk BASIC WHEAT BREAD Water Butter Sugar Salt Baking Soda Bread Flour Whole Wheat Flour Dry Buttermilk Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3.

  • Page 8: 100% Whole Wheat Bread

    100% WHOLE WHEAT BREAD 100% WHOLE WHEAT BREAD Ingredients: Buttermilk HONEY WHEAT Water BERRY BREAD Butter Sugar Salt Baking Soda Whole Wheat Flour Vital Gluten (optional) 2 Tbsp. Dry Buttermilk Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3.

  • Page 9: Seven-Grain Bread

    SEVEN-GRAIN BREAD SEVEN-GRAIN BREAD Ingredients: HEARTY OATMEAL Milk LOAF Water Butter Vegetable Oil Sugar Salt Bread Flour Seven-Grain Cereal Dry Milk (optional) Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3.

  • Page 10: Irish Soda Bread

    IRISH SODA BREAD IRISH SODA BREAD Ingredients: RAISIN BREAD Buttermilk Water Butter Baking Soda Salt Sugar Caraway Seeds Raisins Bread Flour Dry Buttermilk Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3.

  • Page 11: Cheese 'N' Onion Bread

    CHEESE ‘N’ ONION BREAD CHEESE ‘N’ ONION BREAD Ingredients: Water PUMPERNICKEL Butter BREAD Sugar Salt Garlic Powder Paprika Bread Flour Dry Milk Grated Cheddar or American Cheese Red Onion, Minced Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3.

  • Page 12: Light Rye Bread

    LIGHT RYE BREAD LIGHT RYE BREAD Ingredients: ITALIAN HERB BREAD Water Butter Sugar Caraway Seeds Salt Bread Flour Rye Flour Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3. Select appropriate bread setting. DRY MILK BASIC BREAD. 4.

  • Page 13: Crusty French Bread

    CRUSTY FRENCH BREAD CRUSTY FRENCH BREAD Ingredients: Water POTATO BREAD Sugar Salt Bread Flour Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3. Select appropriate bread setting. DRY MILK BASIC BREAD. 4.

  • Page 14: Apple Oat Bread

    APPLE OAT BREAD APPLE OAT BREAD Ingredients: RUSSIAN KULICH Apple Juice Butter Sugar Salt Cinnamon Diced Dried Apple Bread Flour Oats Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3.

  • Page 15: Coconut Bread

    COCONUT BREAD COCONUT BREAD Ingredients: SWEET BREAD Milk Butter Coconut Extract Sugar Salt Coconut Flakes Bread Flour Active Dry Yeast 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3. Select appropriate bread setting. WHOLE GRAIN/SWEET BREAD. 4.

  • Page 16: Sour Dough Starter

    SOUR DOUGH STARTER SOUR DOUGH STARTER Ingredients: Skim Milk 1 cup SOUR DOUGH Plain Yogurt 3 Tbsp. FRENCH BREAD Flour 1 cup Ceramic or Glass Container (w/ tight-fitting lid) (1) 11/2 qt. Container 1. Heat skim milk to 90 to 100 degrees. Remove from heat and stir in yogurt. 2.

  • Page 17: Bagels

    BAGLES BAGLES Ingredients: Water Sugar Salt All Purpose Flour Active Dry Yeast Sugar Egg Yolk and 1 Tbsp. Water Optional: Poppy Seeds, Sesame Seeds, Onion Garlic Chips/Powder, Cheddar Cheese 1. Measure water, sugar, salt, flour, and yeast into baking pan. 2.

  • Page 18: Croissants

    CROISSANTS CROISSANTS Ingredients: Water Sugar Butter Salt All Purpose Flour Dry Milk Active Dry Yeast Butter, Chilled and Sliced Egg, Large Water 1. Measure the water, dry milk, sugar, butter, salt and flour into baking pan. Sprinkle yeast in center of flour. 2.

  • Page 19: Pizza Dough

    PIZZA DOUGH PIZZA DOUGH Ingredients: Flat Beer Water Olive Oil Butter Sugar Salt All Purpose Flour Bread Flour Active Dry Yeast Vegetable Oil 1. Place beer or water, butter or olive oil, sugar and salt into baking pan. 2. Add flour. Sprinkle yeast in center of flour. 3.

  • Page 20: Soft Pretzels

    SOFT PRETZELS: SOFT PRETZELS: Prepare Pizza Dough with Beer recipe. 1. Turn dough onto a lightly-floured board and divide dough into 4 equal portions. 2. Cut each quarter into 8 equal portions. Roll each piece of dough into a thin rope about 20 inches long and pencil-thin. 3.

  • Page 21: Butter-Rich Roll & Bread Dough

    BUTTER-RICH ROLL BUTTER-RICH ROLL & BREAD DOUGH & BREAD DOUGH Ingredients: Milk Water Sugar Eggs, Beaten Butter Salt Bread Flour Dry Milk (optional) Active Dry Yeast Egg Glaze: Egg, Beaten Water 1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3.

  • Page 22: Cinnamon-Raisin Rolls

    BUTTER-RICH ROLL Cinnamon-Raisin Rolls: & BREAD DOUGH Prepare Butter-Rich Roll & Bread Dough. 1. Turn dough out onto a lightly-floured board. 2. Roll out into a 12 x 14-inch rectangle. Spread surface with 1/3 cup butter, thinly sliced. 3. Sprinkle surface with 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon. Then sprinkle 1/2 cup raisins over dough.

  • Page 23: Trouble Shooting Guide

    WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) TROUBLESHOOTING GUIDE RESULTS: CORRECTIONS: Increase Water or Milk Decrease Increase Salt Decrease Increase Sugar or Honey Decrease Increase Flour Decrease Increase Yeast Decrease Liquid Liquid used was too hot. Old flour was used. Flour Wrong type of flour was used. No yeast was added.

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