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: