Bread Recipes; Crusty French Bread; Rye Bread; Pumpernickel Bread - Zojirushi BBCC-S15 Recipe Book

Bread Recipes

Crusty French Bread

Variation using
"Home Made Menu"
function

Rye Bread

Pumpernickel Bread

CRUSTY FRENCH BREAD
1 cup water
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon honey
1-1/2 cups light plain flour (McDougalls)
1-1/2 cups strong white bread flour
2 teaspoons active dried yeast
Method
Into baking pan, measure water, honey, salt,
olive oil, sugar and flour. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. Select "FRENCH BREAD" setting and
press "START". The "COMPLETE" light will
flash when bread is finished. Using oven
gloves remove pan from unit, pull out
kneading rod and turn bread out onto cooling
rack. Slice when cool.
RYE BREAD
Again, use the "HOME MADE MENU"
setting to ensure a light, perfectly risen loaf.
1-1/4 cups water
2 tablespoons utter or margarine
2 tablespoons brown sugar
1 teaspoon salt
3 cups strong white bread flour
2/3 cup rye flour
(Nature's Harvest – Holland & Barrett)
1 teaspoon active dried yeast
Method
Into baking pan measure water, butter or
margarine, brown sugar, salt and flours.
Sprinkle yeast over flour. Insert pan securely
into unit and close lid. Select "BASIC
WHITE BREAD" course set timing and
"MEDIUM" baking degree setting.
Press "HOME MADE MENU" key and panel
will indicate "Knead 1". Allow 20 minutes for
kneading. Press "HOME MADE MENU" key
and panel indicates "REST".
minutes. Continue pressing "HOME MADE
MENU" key to proceed to next stage. For
"Knead 2" allow 1 minute. For "Rise 1" allow
1 hour. For "Rise 2" allow 1 hour 15 minutes
or until dough is almost double. Then press
"HOME MADE MENU" key again for
"BAKE" and bake for 40 to 45 minutes or
until loaf sounds hollow when lightly tapped.
Using oven gloves remove pan from unit, pull
out kneading rod and turn bread out onto
cooling rack. Cool before slicing.
BREAD RECIPES
Variation using
"HOME MADE MENU" function.
Into baking pan measure water, honey, salt,
olive oil, sugar and flour. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. See the Operating Instruction booklet for
step-by-step procedures for "HOME MADE
MENU" operations. The following is a
suggested timing sequence of baking "Crusty
French Bread" using "HOME MADE MENU"
function:
Preheating
Knead
Rest
Knead 2
Rise 1
Rise 2
Baking
Cooling
You can modify the suggested timing sequence
as desired.
PUMPERNICKEL BREAD
It is again necessary to use the "HOME
MADE MENU" setting to adjust for extra
rising time for this loaf. See the Home Bakery
Operating Instruction Booklet for details on
using the "HOME MADE MENU" setting.
1-1/4 cups water
2 tablespoons utter or margarine
2 tablespoons light molasses
2 teaspoons coffee powder
2 teaspoons cocoa powder
1 teaspoon salt
3 cups strong white bread flour (12 ounces)
2/3 cup rye flour (1-1/4 ounces)
1 teaspoon active dried yeast
Method
Into baking pan measure water, butter or
Allow 20
margarine, molasses, coffee powder, cocoa
powder, salt and flours. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. Select "BASIC WHITE BREAD" course
setting and "MEDIUM" baking degree setting.
Press the "HOME MADE MENU" key and
continue as directed for the Rye Bread recipe
through to baking.
- 5 -
0-10 minutes
(depends on room temperature)
10 minutes
15 minutes
20 minutes
45 minutes
70 minutes
60 minutes
30 minutes