Hi all!

I have a Zojirushi and it kneads and rises well but the baking results are not as good as in my oven. So, I want to use it for kneading and rising. Is the easiest way to do that to use it on the custom setting and specify each step (e.g. Bake: OFF)? I would do that, but I have no idea what the appropriate lengths are for each stage. I have searched this and other forums before posting. Can I just use the dough setting instead?

Does anyone know what length time I should set for Knead and Rise cycles for a basic loaf, or how it changes for whole wheat loaves?

The only example the manual gives is for French bread, which is clearly different than the normal cycle:

Knead: 18 minutes Rise 1: 45 Rise 2: 1:25 Rise 3: OFF

Thanks for your help.

I recently replaced my old Breadman [12 years of steady use!] with a new mini Zo. I love this new breadmaker, but I have trouble removing the kneading blade from the shaft after I am done baking a loaf. Does anyone have any suggestions for me? I am worried about scratching the non-stick surface of the pan as that is the only reason I had to finally replace the old breadman - the final straw came when I had to pry an Easter loaf from the pan in pieces.  I wonder if it is important to remove it at all, but don't like the idea that I can't clean the pan properly.

Thanks for any help! 

HI, I just received a Zojirushi Breadmaker as a gift and I've baked 6 loaves so far. 

Loaf #2 was excellent and the best bread! Since then, I've haven't been doing anything different that I can tell, but the following 4 loaves have been a disaster. They rise, but then fall and sink down in the middle. The dough almost tastes uncooked. What am I doing wrong??? help!

I'm using very precise measuring and all my ingredients are fresh as I just bought them in the store this last week. Could it be bad yeast?? Please help! 

I have a National/Panasonic SD-BT153 breadmaker (Japanese language, which I do not speak)

It has a "Natural Yeast" Setting, as well as the standard Dry Yeast setting.

Can you make sourdough bread in a breadmaker, can anyone reccomend a recipe for a 0.9 kilo loaf? 

Which setting should I use, do you think?

Any help appreciated!

Mare 

My son has been diagnosed as lactose intolerant, yet all the recipes I can find recommend using dry skimmed milk powder.

 Yet shop-bought bread doesn't list milk as an ingredient.

 Can anybody explain why?

(sorry if this is obvious but I'm new to this breadmaking game).

I have a recipe from someone who used to sell this great bread at a flea market. My first loaf is certainly edible but I know it can be better but don't know what to do. His recipe has you make a porridge first using;

3 cups water  1 1/2 cups Red River Cereal, 1/4 cup wheat germ, 3/4 cups sunflower seeds, 1/2 cup flax seed. Bring to boil while stirring, cover, remove from heat and let stand 20 minutes. Add 3/4 cups molasses and 1/4 cup honey. Mix and store in plastic container in fridge.

poulsbo bread mix;

place ingredients in pan in this order.

Are there any techinques/tips to improve "bread machine bread" and make it more "hand-made"? For me, it's simply convienent and time saving to use the machine but I'm sure there are vast improvements that can be made. Could following a machine recipe and an overnight rise in the frig and then baking it next day be helpful? I have tried to put "bread by hand" recipes in the machine but they are always too soggy/sticky and don't mix well. I would appreciate any advice. Thank you.

We have moved aboard our sailboat, SV Drakus, and are using the Zojirushi BB-HAC10 for our daily bread. I'd like to hear from a computer hardware/software person about changing the chip to be able to add custom cycles. When away from the electrical grid of a dock, we have solar electric and wind generation stored in batteries and inverted to 120vac to power the Zojirushi.

I have used a bread machine for many years now but for some unknown reason sometimes my loaves have that caved look from the sides )( which is sometimes accompanied by a cracked top.

The recipe I am using is white bread which I have made into Buttermilk and I add an egg so I have reduced the yeast. I am using a Sears which is like my Betty Crocker from the past.

Recipe: 1 cup water/milk, 1 tsp salt, 2 Tbl sugar, 1 large egg, 1 heaping tsp dry buttermilk - 2 heaping tsp if using water, 3 Cups bread flour and 1-1/2 tsp yeast. Regular bread, medium.

I have several recipes for Handmade Bread.  I would like to make them in my Bread Machine.  Is it possible to convert the recipe from Handmade to Machine Made?  Is there a conversion chart I must go by?

Thank you, GeorgeP63