The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Zojirushi

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Biffbread's picture

Can the Zojirushi bread pan handle being put into an oven?

July 29, 2012 - 1:00am -- Biffbread
Forums: 

So I have a really nice Zojirushi breadmachine with duel kneading paddles,but I know that nothing beats an oven; so I was wondering if I could take the breadmachine pan right of the breadmachine and into the oven. Can the breadmachine pan handle 550 degrees ?

Dasme2004's picture

Zojirushi Mini Cycles and Texture

October 24, 2010 - 7:36am -- Dasme2004

So far when baking bread I have only used the Regular or Quick Baking Cycle with the "Light Crust" option.  For what types of recipes would I use the "Firm" or "Soft" option? Can someone please explain how the bread results will differ if I use the "soft" option for a Whole wheat bread recipe?  Also I love a bread texture that has holes.  Is there a particular name for that texture?

betty2dogs's picture

kneading blade stuck on the Zojirushi shaft - removal tips?

April 5, 2008 - 12:04pm -- betty2dogs

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.

Humpty's picture

Problems baking a basic loaf in my Zojirushi!!!

February 22, 2008 - 11:24pm -- Humpty

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! 

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