20250922 Zojirushi White Bread

After owning my Zojirushi bread machine (model BBCC-X20) for over sixteen years, I finally baked the basic white bread recipe from its manual—for the very first time—in the bread machine! I converted the recipe from cups to metric, then went with the basic setting and a dark crust.

Original Recipe (cups and tablespoons):

• 1 1/2 cups water
• 4 1/4 cups bread flour
• 3 tbsp sugar
• 2 tbsp dry milk
• 1 1/2 tsp salt
• 2 tbsp butter
• 2 tsp active dry yeast

Converted to grams:

IngredientWeight (g)Baker’s %

Bread Flour 510 100%

Water 355 69.6%

Sugar 38 7.5%

Dry milk 15 2.9%

Salt 9 1.8%

Butter 28 5.5%

Yeast 5.6 1.1%

All the ingredients went in except for the butter and water.

I warmed the water to 106°F.

Since I was using all-purpose flour instead of bread flour, I started by gradually adding just enough water to bring the mixture together into a dough while the machine was mixing. 

I let it mix a bit more until the dough gained some strength, then added the butter and let it mix until fully homogeneous. 

After that, I gradually added the remaining water, holding back about 20g, until the dough became nicely extensible.

The mixing time in the basic setting ran out before the dough reached the condition I wanted, so I stopped the cycle and restarted mixing until I was satisfied with the dough.   

After that, I let the machine do its job and only checked on it twice during the rise.

Here’s the result:

The bottom browned up so nicely that next time I might flip the dough for the last 15 minutes, just to get the top looking as good—even if it ends up with paddle holes on both sides. 

I also made 100% WW bread in Zojirushi before:

https://www.thefreshloaf.com/node/73434/20231031-air-fryer-bread-machine-100-ww-honey-seed-bread-clas-%C2%A0