The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Any go-to recipes or successes with Zoji homemade setting?

demandy's picture
demandy

Any go-to recipes or successes with Zoji homemade setting?

I have been experimenting with my Zojirushi Bread Machine for a year or so now, and really have a winner of a stromboli dough or calzone dough recipe. I use it to make pepperoni rolls to keep my teenager fed.

Has anyone developed any recipes with the homemade setting that are good? Would you share? I have had good success with recipes from saladinajar.com (such as her 100% shole wheat) where she instructs you to bake it in the oven but use the machine for dough creation. Also her cinnamon bun recipe and her condensed milk bread. I also enjoyed this wrapped sausage from the Zojirushi website.

Smoky Sausage Roll

jo_en's picture
jo_en

Hi, 

Your buns look delicious!

I do most of my sourdough breads with the Zoji. I use the program settings for separate functions- mixing; baking. 

Here are a couple of Zoji things I got into:

Bread pans to use in the Zoji

100% whole wheat bread in the Zoji (uses a sourdough called CLAS, baked in the Zoji). This is the bread we eat every day.

Brioche sourdough

I look forward to seeing and hearing about your recipes!

 

 

 

 

demandy's picture
demandy

Oh, neat! I will have to remember to take photos in the future. The loaves you made were gorgeous. I don't currently do sourdough, just regular yeast. But I am enjoying trying to figure out timings to give the bread a better flavor with biga / soakers. I also had a successful raspberry danish experiment, but I learned that it doesn't keep any longer that a day or two max.

jo_en's picture
jo_en

Hi,

I am also thinking of trying bread recipes with yeast as  in Laurel's Kitchen Bread book. I would knead the dough and bake the bread in the Zoji. She writes on 100% whole grains in bread.  

What flours do you use?

Precaud's picture
Precaud

Hi,

One simple trick applicable to most recipes is to make use of the pre-heat period on Zo's (and others) to autolyze the dough. It involves an extra step but is easy and worthwhile IMO. Here's how I do it in whole wheat mode with my CEC20, which has a 40-min. preheat.

  • Turn pre-heat off (press Time and Cycle buttons)
  • Add the flour and some of the water to the pan, and start the dough cycle
  • Mix for a few minutes, then press Start/Reset to stop it
  • Turn the pre-heat back on
  • Start the Basic Wheat course
  • Set your kitchen timer for 35 minutes
  • When it beeps, add the rest of the ingredients to the pan before the mix/knead begins

You can do this with its standard courses (adding more time between if the preheat is too short), or any that you program in Home Made mode. To lengthen the autolyze period, just wait some time before you start the wheat (or other) course. Or program the Timer to add the desired delay.

Cheers.

demandy's picture
demandy

Yes this is essentially what this 100% whole wheat recipe had me do, setting the timer after doing the initial mixing and resting. It was the best loaf of whole wheat I have output since trying this Reinhart recipe.