Table of Contents
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A D MI R A L
A u t o ma t i c B r e a d & D o u g h Ma k e r
Mo d e l Z O J 4 4 5 1 0
( s a me a s Z o j i r u s h i mo d e l B B C C - Q 2 0
I n s t r u c t i o n Ma n u a l
C u s t o m R e c i p e s
A d d i t i o n a l R e c i p e
A d d i t i o n a l R e c i p e s
I n s t r u c t i o n Ma n u a l
C u s t o m R e c i p e s
A d d i t i o n a l R e c i p e s
B r e a d ma k e r P a r t S t o r e
h t t p : / / u s . e b i d . n e t / u s e r s / B r e a d ma k e r P a r t s
B r e a d ma k e r P a r t S t o r e 1 @g ma i l . c o m
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Chapters
Table of Contents
Summary of Contents for Admiral ZOJ44510
- Page 1 A D MI R A L A u t o ma t i c B r e a d & D o u g h Ma k e r Mo d e l Z O J 4 4 5 1 0 ( s a me a s Z o j i r u s h i mo d e l B B C C - Q 2 0 I n s t r u c t i o n Ma n u a l C u s t o m R e c i p e s...
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Page 2: Table Of Contents
BBCC – Q20 CONTENTS Important Safeguards Specifications Description of Parts Control Panel Settings Length of Cycles LET’S START BAKING • Basic Bread • Quick Baking • Mix Bread • Whole Grain • Dough Using the Timer Cleaning the Machine and Baking Pan Storing the Home Bakery Super Questions and Answers Recipes... -
Page 3: Important Safeguards
WELCOME TO THE ZOJIRUSHI HOME BAKERY Important WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS Safeguards BE FOLLOWED, INCLUDING THE FOLLOWING: 1. Read all instructions carefully. Specifications 2. Do not touch hot surfaces. Use handles or knobs. Do not close or clog the steam vent opening under any circumstances. -
Page 4: Description Of Parts
DESCRIPTION OF PARTS Description of Parts Kneading Blade Baking Pan Viewing Window Inside of the Oven Handle Steam Vent Accessories Control Panel Power Supply Cord Plug Inside of the Oven Accessories Measuring cup: Is for measuring liquids only; filled to the brim it measures 1 Temperature Sensor cup. -
Page 5: Control Panel Settings
CONTROL PANEL SETTINGS / LENGTH OF CYCLES Length of Cycles Each key should be pressed firmly until a "beep" sound is heard. 1 OPERATION LIGHT - This light illuminates when the Bakery is in operation. 2 START/RESET key – Press this key to start or to cancel a process. To RESET, press and hold the key about 1 sec. -
Page 6: Let's Start Baking
BASIC BREAD Let's Start Baking! 1. Open the lid and turn the baking pan to the 6. Make sure that the "Basic Bread" course is selected and press the CRUST CONTROL key "UNLOCK" direction. Then remove the baking pan by pulling up on the handle. to select either "LIGHT", or "REGULAR". -
Page 7: Quick Baking
QUICK BAKING Let's Start Baking! 1. Open the lid and turn the baking pan to the 6. Starting (1) Press the SELECT COURSE key and select "UNLOCK" direction. Then remove the baking pan by pulling up on the handle. the QUICK BAKING setting. When the Quick baking SELECT COURSE key is pressed, the display will stop blinking and show 1:58. -
Page 8: Mix Bread
MIX BREAD Let's Start Baking! 1. Open the lid and turn the baking pan to the 6. Starting (1) Press the SELECT COURSE key and select "UNLOCK" direction. Then remove the baking pan by pulling up on the handle. the MIX BREAD setting. When the SELECT Mix Bread COURSE key is pressed, the display will stop blinking and show 3:50. -
Page 9: Whole Grain
WHOLE GRAIN Let's Start Baking! 1. Open the lid and turn the baking pan to the 6. Starting "UNLOCK" direction. Then remove the baking (1) Press the SELECT COURSE key and select pan by pulling up on the handle. the WHOLE GRAIN setting. When the Whole Grain SELECT COURSE key is pressed, the display will stop blinking and show 4:10. -
Page 10: Dough
DOUGH Let's Start Baking! 6. Starting 1. Open the lid and turn the baking pan to the (1) Press the SELECT COURSE key and select "UNLOCK" direction. Then remove the baking the DOUGH setting. When the SELECT pan by pulling up on the handle. Dough COURSE key is pressed, the display will stop blinking and show 2:00. -
Page 11: Using The Timer
USING THE TIMER Using the Timer The TIMER can be used for the BASIC BREAD, MIX BREAD, WHOLE GRAIN and DOUGH settings. The completion time, the time when the bread will be ready can be set in units of 10 minutes starting from 4.5 hours to 13 hours. -
Page 12: Cleaning The Machine And Baking Pan
QUESTIONS AND ANSWERS CLEANING THE MACHINE AND BAKING PAN Cleaning the Since dust and crumbs left inside the unit may cause scorching or uneven baking with the next use, be Machine and sure to clean the machine and the baking pan each time you use the HOME BAKERY Super. Do not Baking Pan immerse the HOME BAKERY Super or the baking pan in water or any other liquids. -
Page 13: Recipes 12~26
RECIPE TABLE OF CONTENTS Recipe TABLE OF CONTENTS Introduction Table of Contents The "Secret" Ingredients for Success Tips on Using your Bread Machine Yeast Bread Creating your Own Yeast Bread Tips on Dark Bread Special Glazes for Yeast Bread Measuring Ingredients 15~16 Yeast Bread Basic Bread Course... -
Page 14: Introduction
INTRODUCTION THE "SECRET" INGREDIENTS FOR SUCCESS Chapter 1 If baking bread has always been a mystery to you, you’ll be pleasantly surprised to find how easily the Home Bakery Super can make you a great baker! The recipes outlined in this book have been carefully Introduction tested, but there are few tips we’d like to pass on to you to insure success every time. -
Page 15: Tips On Using Your Bread Machine
TIPS ON USING YOUR BREAD MACHINE Tips on Using Your Yeast Breads 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 –... -
Page 16: Special Glazes For Yeast Bread
TIPS ON USING YOUR BREAD MACHINE Special Glazes for Special Glazes for Yeast Breads Yeast Breads Give your just-baked bread a professional finish. Select one of these special glazes to enhance your bread. Egg glaze: 1 egg, beaten; 1 Tbsp. Water croissants: 1/3 cup butter, softened; 1 medium egg, beaten; 2 Measuring teaspoon water. -
Page 17: Basic Bread Course
BASIC BREAD COURSE Basic Bread Course Basic Bread COURSE Method 1. Measure all the ingredients except yeast into baking pan in the order listed bellow. 2. Tap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids. -
Page 18: Cheese 'N' Onion Bread
BASIC BREAD COURSE QUICK BAKING COURSE Basic Bread Course Basic Bread COURSE 1.0 & 1.5 lb. Recipes Quick Baking Course Basic White Bread Potato Bread Italian Herb Bread 1.0 lb. 1.5 lb. 1.0 lb. 1.5 lb. 1.0 lb. 1.5 lb. 3/4 cup Water 1-1/8 cups... -
Page 19: Whole Grain Course
WHOLE GRAIN COURSE Whole Grain Course Whole Grain COURSE (CRUST CONTROL cannot be used with this setting.) Method 1. Measure all the ingredients except yeast into baking pan in the order listed bellow. 2. Tap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids. -
Page 20: Light Rye Bread
WHOLE GRAIN COURSE Whole Grain Course Whole Grain COURSE 1.0 & 1.5 lb. Recipes 100% Whole Wheat Bread Basic White Bread 1.0 lb. 1.5 lb. 1.0 lb. 1.5 lb. 1 cup Water 1-1/4 cups 7/8 cup Water 1-1/8 cups 1 Tbsp. Butter 2 Tbsp. -
Page 21: Mix Bread Course
MIX BREAD COURSE Mix Bread Course Mix Bread COURSE Method 1. Measure all the ingredients except yeast into baking pan in the order listed bellow. 2. Tap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids. -
Page 22: Raisin Bread
MIX BREAD COURSE Mix Bread Course Mix Bread COURSE 1.0 & 1.5 lb. Recipes Sweet Bread Chocolate Bread 1.0 lb. 1.5 lb. 1.0 lb. 1.5 lb. 1/2 cup + 3 Tbsp. Water 7/8 cup 1/2 cup + 2 Tbsp. Water 7/8 cup Egg, Large Egg, Large... -
Page 23: Doughs
DOUGHS Croissants CROISSANTS 1 cup Water Large Egg 2 tsp. Active Dry Yeast 4 Tbsp. Butter 3 cups Bread Flour 1-1/3 cups Butter, Softened 1 cup All Purpose Flour Egg Glaze: 4 Tbsp. Sugar 1 tsp. Salt 4 Tbsp. Dry Milk Medium Egg, beaten 2 tsp. - Page 24 DOUGHS Croissants 1. Roll dough into 13 X 9 inch rectangle on a 2. Fold dough into thirds and repeat step 4 twice lightly floured surface. Using about 7 Tbsp. more. Add flour to rolling surface as needed to softened butter. Butter 2/3 of the dough while prevent sticking.
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Page 25: Pizza Dough
DOUGHS Traditional TRADITIONAL PIZZA DOUGH PIZZA DOUGH WITH BEER Pizza Dough 2 cups Water 2 cups Flat Beer 2 Tbsp. Olive Oil 2 Tbsp. Butter 2 Tbsp. Sugar 4 Tbsp. Sugar Pizza Dough 2 tsp. Salt 2 tsp. Salt with Butter 5 cups Bread Flour 5 cups... -
Page 26: Soft Pretzels
DOUGHS Soft Pretzels SOFT PRETZELS Prepare Pizza Dough with Beer recipe. 1. Turn dough onto lightly floured board and divide dough into 8 equal portions. 2. Cut each portion into another 8 equal portions. Roll each piece of dough into a thin rope about 20 inches long and pencil-thin. -
Page 27: Butter-Rich Roll & Bread Dough
DOUGHS Butter-Rich Roll BUTTER-RICH ROLL & BREAD DOUGH & Bread Dough Large Egg Egg Glaze: 1-1/3 cups Water 1 tsp. Salt Egg, beaten 1/2 cup Butter 4 Tbsp. Dry Milk 2 tsp. Water Traditional Loaf 6 Tbsp. Sugar 2 tsp. Active Dry Yeast 4-1/2 cups Bread Flour Pan Rolls... -
Page 28: Cinnamon-Raisin Rolls
DOUGHS Cinnamon-Raisin CINNAMON-RAISIN ROLLS CINNAMON-RAISIN SWIRL LOAF Rolls Prepare Butter-Rich Roll & Bread Dough. Prepare Butter-Rich Roll & Bread Dough. 1. Turn dough onto lightly floured board. Divide 1. On a lightly floured surface, roll a quarter of Cinnamon-Raisin dough in half. the dough into a 8 X 5 inch rectangle. -
Page 29: Troubleshooting Guide
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) TROUBLESHOOTING GUIDE This Troubleshooting Guide was created to help you through any difficulties you may encounter as you learn to use your new Zojirushi Home Bakery SUPER. Be patient. If, at first, the results of your baking are not completely satisfactory, please consult this guide. In most cases, you will find the solution, as well as the answers to any question you may have. - Page 30 Additional Recipes Ta b l e o f C o n t e n t s White Potato Applesauce Oatmeal Bread Potato Chive Bread ......................Bran Bread Potato Bread ..............................Country White Bread ............English Muffin Bread ............French Bread ................
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Page 31: White
W h i t e A p p l e s a u c e O at m e a l B r e a d A great tasting all-purpose bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 4 fl oz ( ½... -
Page 32: Country White Bread
C o u n t r y Wh i t e B r e a d This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 33: French Bread
F r e n c h B r e a d Crusty on the outside, chewy on the inside. Just the way it should be! INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Water, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½... -
Page 34: Oatmeal Bread
O at m e a l B r e a d A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender. Use old-fashioned or quick cooking oats, not instant oatmeal. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 35: Yogurt Bread
Yo g u r t B r e a d The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 3 ½... -
Page 36: Whole Wheat
W h o l e W h e a t 1 0 0 % Wh o l e Wh e at B r e a d A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. -
Page 37: Buttermilk Wheat Bread
B u t t e r m i l k Wh e at B r e a d A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Buttermilk, 80°... -
Page 38: Cracked Wheat Bread
C r a c k e d Wh e at B r e a d The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber. A light, yet hearty and satisfying bread. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 39: Multi-Grain French
M u lt i - G r a i n F r e n c h Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 40: Shredded Wheat Bread
S h r e d d e d Wh e at B r e a d Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough. Well worth a try if you have some cereal on hand. -
Page 41: Wheat Barley Bread
Wh e at B a r l e y B r e a d Bread flour, whole wheat flour and barley flakes create a great sandwich bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 8 ½... -
Page 42: Wheat Bran Bread
Wh e at B r a n B r e a d This bread includes unprocessed wheat bran for higher nutritional value, plus it’s sweetened with honey. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 8 fl oz (1 c) Honey 1 ½... -
Page 43: Whole Wheat Oat Bran Bread
Wh o l e Wh e at O at B r a n B r e a d A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 44: Herb
H e r b D i l l B r e a d A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Water, 80°... -
Page 45: Garlic Bread
G a r l i c B r e a d Delightful aroma. Serve warm with your favorite Italian pasta dish. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Water, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½... -
Page 46: Italian Herb Bread
I t a l i a n H e r b B r e a d Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick, butter and toast or grill to brown. -
Page 47: Potato
P o t a t o P o t at o C h i v e B r e a d A fun variation of Potato Bread adding more flavor to go with your favorite soups and more. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 48: Classic Rye Bread
R y e B r e a d C l a s s i c R y e B r e a d C l a s s i c R y e B r e a d A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 49: Tomato Basil Rye Bread
To m at o B a s i l R y e B r e a d A great bread to serve with soups and salads. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 8 fl oz (1 c) Vegetable Oil 1 tbsp... -
Page 50: Sourdough
S o u r d o u g h S o u r d o u g h B r e a d Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it. Share with friends. -
Page 51: Sweet Bread
S w e e t B r e a d A p r i c o t A l m o n d B r e a d Apricots and almonds turn this bread into a delightful breakfast bread. It’s even great for lunch with a salad. Do not add more apricots than recommended as the consistency of the dough will be affected. -
Page 52: Boston Brown Bread
B o s t o n B r o w n B r e a d This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 53: Cinnamon Oatmeal Raisin Bread
C i n n a m o n O at m e a l R a i s i n B r e a d A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 54: Oatmeal Maple Pecan Bread
O at m e a l M a p l e P e c a n B r e a d A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 55: Panettone
P a n e t t o n e This recipe originated in Italy where it is still a favorite holiday fruit bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Water, 80° F 4 fl oz (½ c) 4 ½... -
Page 56: Raisin Bread
R a i s i n B r e a d An absolutely delightful way to start the day! INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Water, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½... -
Page 57: Stollen Bread
S t o l l e n B r e a d This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 58: Cheese Bread
V a r i e t y C h e e s e B r e a d A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is frozen when added at the alert for best results. INGREDIENTS 1 Pound Loaf 1 ½... -
Page 59: Egg Bread
E g g B r e a d Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Milk 5 ½ fl oz (⅔ c) 6 ½... -
Page 60: Swiss Jalapeño Beer Bread
S w i s s J a l a p e ñ o B e e r B r e a d If you like jalapeños, you’ll love this recipe! INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Beer, 80° F, foam removed 6 fl oz (¾...