May 22, 2023 - 8:22pm
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.
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.
I look forward to seeing and hearing about your recipes!
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.
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?
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.
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.
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.