Bread using Zojirushi BBCC V20
Reference File ~ Bread Machine Tips
From: John Dankowych <email@example.com> Subject: Bread using Zojirushi BBCC V20 I modified Bette's recipes for the BBCC V20 WET INGREDIENTS 4 whole eggs (I used 2 whole eggs + 2 egg whites in first loaf) 1 3/4 cups water 4 tablespoons melted clarified butter 1 1/3 teaspoons rice wine vinegar 2 tablespoons molasses DRY INGREDIENTS 3 cups white rice flour 1 cup potato starch 1/3 cup tapioca 3 tablespoons potato flakes (are these the same as potato buds?) 3 1/2 teaspoons xanthan gum 1 1/3 teaspoons unflavored gelatin 1 1/3 teaspoons salt 1 1/3 teaspoons egg replacer - (ENER G) 2 tablespoons sugar (I used 6 tablespoons sugar in the first loaf - it tasted almost like cake) YEAST 3 1/2 teaspoons gluten-free (regular) yeast (I used 3 teaspoons in the second loaf) Zojirushi BBCC-V20 Cycle times Pre-heating 22 min Knead 20 min (was 30 min in first two loaves) Rise 3 70 min Bake 70 min --------------------------------------------------------------------- From: "C. M. D'Orazio" <firstname.lastname@example.org> Subject: Reference File ~ Bread Machine Tips Baking Tips Guide For Yeast Breads Information Text Loaf Rises Then Falls (Crated Loaf) -Decrease water or milk by 2 Tbs. or -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Flour, too fine or -Ingredients not measured properly. Loaf Sides Caved In: -Decrease water or milk by 2 Tbs. or -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Ingredients not measured properly. Loaf Rises Too High (Mushroom Loaf) -Decrease water or milk by 2 Tbs. or -Increase salt by 1/4 tsp. or -Decrease sugar or honey by 1 tsp. or -Decrease flour by 2 Tbs. or -Decrease yeast by 1/2 tsp. or -Used wrong type instead of dry granular yeast or -Ingredients not measured properly. Loaf Does Not Rise Enough -Increase water or milk by 2 Tbs. or -Decrease salt by 1/4 tsp. or -Increase sugar or honey by 1 tsp. or -Increase yeast by 1/2 tsp. or -Not enough water or milk or -Flour too old or -Flour too low in gluten content or -Flour too fine or -Used wrong type of yeast instead of dry granular or -Accidentally measured salt in Tbs. instead of tsp. or -Ingredients not measured properly. Flat Loaf, Little To No Rising, Short and Heavy -Liquid too hot or too cold or -Flour too old or -Flour low in gluten content or -No yeast added or -Yeast too old or -Used wrong type of yeast instead of dry granular or -Accidentally measured salt in Tbs. instead of teaspoon or -Ingredients not measured properly or -Breadmaker unplugged or power interruption. Crust Too Dark -Decrease sugar or honey by 1 tsp. or -Ingredients not measured properly. Crust Too Light -Decrease salt by 1/4 tsp. or -Increase sugar or honey by 1 tsp. or -Ingredients not measured properly or -Breadmaker unplugged or power interruption or -Incorrect bread setting was used. Uncooked or Partially Cooked -Decrease water or milk by 2 Tbs. or -Breadmaker unplugged or power interruption or -Incorrect bread setting was used. Overcooked -Decrease sugar or honey by 1 tsp. or -Incorrect bread setting was used. Not Mixed or Partially Mixed -Not enough water or milk or -Flour too fine or -Ingredients not measured properly or -Breadmaker unplugged or power interruption or -Baking pan not properly seated inside breadmaker or -Kneading blade not installed correctly. Loaf is Soggy -Bread not removed from baking pan soon after baking. Gnarly Knotted Top -Increase water or milk by 2 Tbs. or -Decrease flour by 2 Tbs. or -Not enough water or milk or -Ingredients not measured properly. Loaf Core Texture Open, Coarse or Uneven -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Forgotten salt or -Ingredients not measured properly. Loaf Core Texture Heavy and Dense -Increase sugar or honey by 1 tsp. or -Decrease flour by 2 Tbs. or -Increase yeast by 1/2 tsp. -Used wrong type of yeast instead of dry granular or -Ingredients not measured properly. Burning Odor During Operation: -Ingredient spilled inside breadmaker and/or heating element or -See Mushroom Loaf Solutions for bread mushroomed over edge of bread pan, crust burned. High Altitude Adjustment -Decrease water or milk by 2 Tbs. or -Decrease sugar or honey by 1 tsp. or -Decrease yeast by 1/2 tsp. Breadmaker Cannot be Programmed or Started -Breadmaker unplugged or power interruption or -Breadmaker too hot, allow to cool 15 minutes between baking cycles or -Breadmaker malfunctioning. Loaf Burned Completely -Breadmaker malfunctioning. ~~~ Bread Machine Tips Amount Measure Ingredient - Preparation Method Directions Only Bread Machine Tips 1.Use good quality hard wheat unbleached, unbromated flour that has at least 12 grams of protein per cup. (I like King Arthur) 2.Use fresh, quick dissolving active yeast, not rapid rise. 3.Open the machine and check the dough during the first 5 - 10 minutes of the first kneading cycle!!! Even if your manual says not to do it: flour acts as a sponge absorbing moisture on wet days and becoming dehydrated during dry weather. You'll have to adjust for fluctuating humidity and barometric pressure by adding small amounts of flour or liquid to the dough. 4.If you've never made bread before and don't know what dough is supposed to look like, buy a package of frozen bread dough (at your local supermarket), and let it defrost according to the package directions. Place it on a lightly floured surface and play with it until you are familiar with the consistency. This is what you're aiming for in the bread machine. 5.Now, to adjust the dough in your bread machine during the first knead cycle: wait until the ingredients have been kneaded for 3-4 minutes. If the dough looks sticky and wet and is coating the bottom and sides of the pan, then sprinkle in flour, a tablespoon at a time (you may need up to an extra 1/2 cup) while the machine is kneading, until you have a smooth, supple ball of dough. If the mixture is dry and corrugated looking or the dough doesn't hold together then sprinkle in additional liquid, a little at a time, until the dough is smooth and pliable and forms a cohesive ball. If you've wandered away from your machine only to return to find a wet messy glob or a dry desert thumping around in the machine, press stop (you can do this at any time - except if the machine has gone into the bake cycle), add a small amount of flour or liquid and press start. Stick around and make additional adjustments, if necessary, until the dough looks right. 6.I have found that when you are either making dough, or placing the ingredients in the machine to make bread at that time, you can add either the liquids first or the dry ingredients first. The major exception to this is the old dank (no longer made) where the yeast must be placed in the bread pan first in a position farthest away from the kneading blade. When programming ahead make sure to place any dried fruits away from contact with wet ingredients as they will absorb those liquids and throw off the recipe. Extra kneads and extra rise times all contribute to the depth of flavor, character of the crumb and general personality of a loaf of bread. One of the reasons I dislike rapid rise yeast and rapid cycles on the bread machines is that the dough really requires the entire life span of the yeast to become the amazing miracle that is bread. If you are partial to whole grain breads and are winding up with lower loaves than you wish, then try a double knead cycle: place the ingredients in the machine and program for dough or manual. At the end of the final knead reprogram the machine for bread (of Whole Wheat) and press start. You've given the dough an extra work-out to develop the gluten - that will result in a higher loaf. For an even higher loaf you can (if your machine permits) program for a longer rise time, or simply remove the dough from the pan after the final rise cycle (but before baking) transfer it to a bread pan and allow it to raise in a warm place until doubled in bulk. Then bake it in the oven. Sweet dough’s with lots of butter and eggs also respond well to a second long rise in a cool place. I remove my brioche from the machine after the dough cycle is complete. I place it in a large freezer strength zip lock bag and refrigerate it overnight. Then I place it back in the machine (my Zojirushi has flexible programming), program for 2nd rise and bake. If you can't program your machine this way you can place the dough in a bread pan after you remove it from the machine, give it a long, refrigerated rise, and then bake it in the oven. Even non-wheat and non-sweet dough’s can benefit from this extra rise. ~~~~ No Yeast Bread Yeast Replacement This works good just uses the same amount as you use yeast 1 c Lecithin granules 1 tbs. Vitamin C powder 1 tbs. Ginger, ground Mix all ingredients and store in tightly closed glass jar. Add to breadmaker in amount equal to yeast with other dry ingredients. Start machine. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. Diane --------------------------------------------------------------------- From: "C. M. D'Orazio" <email@example.com> Subject: Bread Machine Robin’s Bread Recipe Bread Machine: Basic Bread 1 c. brown rice flour 1 c. white rice flour 1/4 c. potato flour 3/4 c. tapioca flour 2 tbs. soy flour 2 1/2 tsp. xanthan gum 1/2 c. nonfat dry milk 2 1/2 tsp. salt 2 tbs. sugar 1 tbs. plus 2 tsp. yeast 1 1/2 c. water 1 1/2 tsp. apple cider vinegar 1/2 cup Egg Beaters (or 2 whole eggs) (I use the egg beaters and the nonfat dry milk to make the bread virtually fat-free. There is some fat in some of the flours, especially the soy, but I only use 2 T.) 1. Combine last 3 ingredients and put into bread machine pan (in my machine, the wet ingredients are put in first. Check your instructions to see what yours says). 2. Mix the remaining ingredients together in a bowl until well mixed and then add to the bread machine pan. 3. Bake on basic loaf cycle with a medium crust. ~~~ Walrus Bread 1 c. garbanzo bean flour 1 1/2 c. rice flour 1/2 c. potato starch flour 3 tsp. Xanthum gum 1 tsp. salt 2 tbs. sugar 1 tbs. dry yeast (Red Star) 2 eggs 2 tbs. vegetable oil 1 tsp. white vinegar 1 1/3 c. hot water Mix first 7 ingredients in a large bowl. No need to sift if you don't want to). In another bowl mix eggs, oil, vinegar and water. Mix liquid into dry ingredients. Spoon into bread machine. Set on light or medium setting. Bake. This will make 1 1/2 lb. of bread. The person that I got the recipe from makes hers’ on the medium setting. She tried the light but preferred the medium. That's what I tasted and it was good! ~~~ YEAST DOUGH BREADFREEZING 1. Unbaked yeast dough may be frozen. The best stage to freeze yeast dough is before the final rising period. Mix and knead dough and let it rise the first time. Punch down dough and shape into the desired shape and freeze. It may be made into nonspecific shapes and shaped after it has thawed. 2. To thaw: If already shaped into final shape, thaw frozen dough in the cooking pan. Thaw at room temperature about 3 hours or in the refrigerator overnight. 3. If not shaped into the final form, place in refrigerator to thaw 8 hours or overnight. Let the dough then stand at room temperature about 15 minutes to warm slightly before shaping. ~~~~~~~~~~~~~~~~~~~~~~~ Yeast For Bread Machines Hand made bread = Active Dry Yeast (needs proofing) Machine made bread = Instant Active Dry Yeast or Bread Machine Yeast Quick made bread = Rapid Rise Yeast (requires a shorter cycle) Adjust yeast according to the recipe and machine being used. The consistency of the dough and the amount of yeast will determine whether the loaf will be tall or short. ---------------------------------------------------------------------
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