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 white bread 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: