Zojirushi Breadmakers..Good or bad?

[maytagbear]

Mike--

I was hoping for a glamor shot of a loaf of freshly baked Zo bread!

I guess I'll just have to settle for the rosemary/Parmesan foccacia I made Saturday, grilled and drizzled with olive oil.

Lawrence/Maytagbear

 

[nmassman44]

Here is a pic of a loaf of bread I baked in it today. I have been using just Robin Hood all purpose flour. You will notice that the top of loaf kinda collapsed since I opened the lid when it started to bake.

 

[hunter]

you probably had too much yeast.

Try using a little less yeast. Try using 1 1/2 teaspoons per loaf. Or 2 teaspoons per loaf.

 

[launderess]

Crater Bread

Is the infamous term referring to the results shown above.

This happens when there is too much liquid, and or too much or little yeast. Basically what happens is the loaf rises very fast with so supporting structure.

Highly recommend the following book:

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search.barnesandnoble.com

 

[launderess]

King Arthur's Flour

Has a great website as well, with a section devoted to bread machine baking.

King Arthur actually though leery of bread machines when they first came on the scene, were so taken with ZO bread makers, they now claim ALL breads made in their shops and test kitchens are done wholly or at least kneaded in the ZO bread machine.

 

[launderess]

Yeast

You might want to look into SAF "Bread Machine" or another brand's for the same purpose.

Unlike baking by hand with an oven, bread machines go by a program, hence the bread must work on the machine's schedule, and not all breads are happy about the arrangement. To be fair most machines do allow one to either adjust programs, and or at least extend or shorten certian portions of a cycle, such as rising, kneading, and baking.

Yeast in particular can be VERY fussy, and some brands/strains more than others. One can bake a loaf without any problems on Monday, and do the same again on Wednesday and have nothing but trouble.

Yeast is a living thing, and as such can be picky about the conditions it will grow and be happy under. For instance if the weather and or one's house is very humid, you may need to adjust the moisture content of the dough to compensate. Some bakers prefer not to bake at all during humid weather.

 

[nmassman44]

Ah that makes sense...it has been raining and it is humid out and in the house as well. I will look for the SAF yeast. I do use the Fleishmanns bread machine yeast and I followed the directions to the letter. The bread was good just the same.

 

[paulg]

Same as ADMIRAL

I have the exact same breadmaker - but I bought it at Montgomery Ward under the Admiral label.
During the last waning moments prior to their demise, they had a deal on the breadmaker. Couldn't pass it up.
It DOES work very well. At least I can get parts through Zojirushi if need be.

 

[travlincub321]

Just made a nummy load

 

[hunter]

instant yeast.

FYI, if you have a SAMS club membership, they sell the Fleishmans instant yeast by the pound, quite cheaply (I think it is $8 for 2 pounds).

Hunter