The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using a Regular Loaf Pan in a Zojirushi Bread Machine

Antilope's picture

Using a Regular Loaf Pan in a Zojirushi Bread Machine

Baking in A Regular Loaf Pan in a Zojirushi Bread Machine. Mine is a BB-PAC20 Virtuoso.

Okay, here's teaching an old dog new tricks. It was hot, I didn't want to bake in the regular oven, but I wanted to bake in a 9 x 5 loaf pan. My toaster oven always gets the top of the loaf too dark or burns it by the time the interior is done. I had used the Zojirushi Virtuoso bread machine's manual dough cycle to knead the dough. Then I put the sourdough in a regular loaf pan to rise in the regular off oven. I was making sourdough sandwich bread. Now it was ready to bake, but I didn't want to heat up the house with the conventional oven.
It looked like a 9 x 5 inch loaf pan would fit in the Zo bread machine with the Zo's mixing/bread basket removed.
I ran a manual bake cycle for 70 minutes. Placed the 9 x 5 loaf pan of sourdough in the bottom of the Zo. The loaf pan rested on the square raised fixture that surrounds the posts that spin the mixing paddles. Those posts are so short, they didn't touch the bottom of the loaf pan. It sat there perfectly as if it were made for a 9 x 5 loaf pan. The heating element surrounded the loaf pan perfectly. I put the loaf pan in the Zo and ran the manual bake cycle. It stated out cold, not preheated.
70 minutes later, I have a perfect loaf a bread, baked in a regular 9 x 5 loaf pan in the bottom of the Zo. The top is nicely browned. The loaf is a regular shape, not a bread machine shape. Best of all, my house didn't heat up.
So that's another use for the Zo bread machine. In addition to mixing the dough, it can bake a regular 9 x 5 inch loaf pan of bread. Next time, I will let it rise in the regular loaf pan in the Zo. Actually the top rim of the loaf pan is 9 1/2 x 5 1/2 inches. In the Zo BB-PAC20 Virtuoso there is about an inch of clearance on all the side walls from the loaf pan.
I've baked several loaves by this method and it's worked great each time. I now let the dough rise in the loaf pan, while it's sitting in the the closed, off, bread machine, in addition to baking in the bread machine.

Here's a picture of Japanese Milk Bread rising in a 9 x 5 inch loaf pan in my Zo Virtuoso. When it rose enough (1/2 inch over rim of loaf pan) I baked it for 70 minutes. This keeps the house cool and makes a more attractive loaf.

proth5's picture

They are neat machines. I enjoy the heck out of mine. 

I still like the "set it and forget it" part of the bread machine, but that's someting to think about.

Thanks for posting!

jcking's picture

Glad to see others expanding the potential of the ZO bread machine. I've been playing around with removing the paddles, before the final stir down, to reduce the tear-out on the loaf bottom. Yet even with baking spray on the hubs, the dough still sticks. I'll try using a loaf pan, as suggested, along with warming the loaf pan (hot water bath) prior to use. Thanks for the idea.

BTW thanks for the Tanzhong formula, I;ll be trying that soon.


Antilope's picture

During the final rise, I've removed the paddles also. The bread always stuck to the bare posts, but a little water soak after baking and cool down cleans them off. But, now with the 9 x 5 inch loaf pan trick, I don't have that problem anymore.'

I wonder if you could program a manual warming cycle before manual baking? I will have to look into that.

jeffboeskool's picture

  Tried using my own 1 lb. loaf pan (Williams-Sonoma Goldtone nonstick) inside Of Zo Virtuoso.

  Worked great! Used Zo pan for kneading. Used Homemade Setting to set up a cycle: 15 minute warmup, 20 min. knead, "shape loaf" turned on and removed dough and placed in my own pan, then placed pan in Zo (fit very easily resting on square bracket in bottom); Rise1-45 min., Rise2-20 min.,Rise3-15 min., added egg wash at beginning of bake, bake for 60 min. (Although I pulled it out at 50 minutes). Done perfectly, perfect shape, perfect bottom. 

   So I did this blindly, with little pre-thought... Just kind of copied (but not exactly) the Zo's own basic cycle... And it worked perfectly. No paddle holes, no misshapen loaf, fully, perfectly formed and baked! Yahoo! Now I can fine tune the rises and bake time a little bit.

   This is a small loaf, but perfectly risen. I'm anxious to see how a big loaf (1.5 lb. ) will do. 



angiesaw's picture

hello! i'm so excited to search this through google. it's exactly what i was hoping to find. such a waste to use the zo just for dough and i love the sandwich bread shape :)

i did as everyone mentioned. custom program on the zo.

i realized during 2nd & 3rd rise, since we put the shaped dough into the pullman tin, the dough is skipping the "punch down" cycle since it is no longer in the zo baking pan with paddles. is that ok? will missing the "punch down" mess up the bread?

threedogwrite's picture

I'm dying to try my Pullman 9x4x4 pan in the Zo instead of the Zo bread pan but I can't wrap my mind around why three rise cycles are being used with a different pan and the paddles not installed.  If it's not being stirred down, doesn't that mean there is just one VERY long rise cycle that is a combination of the three times?

Also, I see the same problem in the Zo manual that is explaining how to set up homemade cycles like the cinnamon roll bread where you are told to remove the paddles before the 3 rise cycles and yet why oh why if the paddles are missing?

Please help me figure this out.