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.

Hello Everyone,

I was wondering if any of you knew of a bread machine that has a stainless steel pan, or non aluminum/non-stick? Any help would be greatly appreciated!!!

Thanks,

Cana

Okay, the say confession is good for the soul. I confess there are two foods that for some reason confound me. One is Jello. For love or money I can't make Jello. It's either unset, runny, hard as a rock, separating, or won't come out of the mold. Mom soon learned not to ask me ever to make it.

I have a bread machine, but the paddle is struggling so I figure it's not going to be long until it's useless.  I've never liked actually baking in the machine anyway, because of the big holes a paddle makes.  However, I have a bunch of recipes for use in the bread machine that I'd like to use.  How long should I bake bread in the oven, and at what temperature if using a recipe for a bread machine?
thanks for the help! 

I have been baking with my sourdough starter for over a year now and I've always kneaded the dough in the Kitchen Aid and baked it in the oven, but now with two babies there are times when I'd like to spend less time making a regular loaf so I got a bread machine. And now I'm not sure how to make the move from oven to machine. My standard recipe is 16oz flour, 1.5 cups water, 1.5 tsp salt, 4oz starter. Usually after kneading I let this rise for 8 hours, shape it then bake it. However, it doesn't seem possible to let something rise for 8 hours in the machine...