Zojirushi BBCC-S15A RECIPE BOOK
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BBCC – S15A RECIPE BOOK
CONTENTS
Introduction
The “Secret” Ingredients for Success
Tips On Using Your Bread Machine
Yeast Bread
Creating Your Own Yeast Breads
Tips on Dark Breads
Special Glazes for Yeast Breads
Measuring Ingredients
Yeast Bread
Basic White Bread
Half Loaf White Bread
100% Whole Wheat Bread
100% Whole Wheat Bread with HOME MADE MENU
Basic Wheat Bread
Honey Wheat Berry Bread
Seven-Grain Bread
Hearty Oatmeal Loaf
Raisin Bread
Irish Soda Bread
Cheese ‘N’ Onion Bread
Potato Bread
Crusty French Bread
Pumpernickel Bread
Light Rye Bread
Italian Herb Bread
Apple Oat Bread
Russian Kulich
Buttermilk Wheat Loaf
Coconut Bread
Chocolate Bread
Sweet Bread
Doughs
Croissants
Traditional Pizza Dough
Pizza Dough with Beer
Thin-Crust Pizza
Thick-Crust Pizza
Crusty Rolls
Soft Pretzels
Butter-Rich Roll & Bread Dough
Shaping Variations
Quick Breads
Creating Your Own Quick Bread Recipes
Shortcut Cornbread
Shortcut Quick Bread
Banana-Pecan Bread
Spiced Zucchini Bread
Citrus Fruit Bread
Southwestern Cornbread
Sweet & Simple
Creating Your Own Cake Recipe in the Home Bakery
Chocolate Cake
Black Forest Cake
Dutch Apple Cake
Shortcut Pound Cake
Banana Split Cake
Jiffy Jams
Apricot Pineapple Jam
Any Berry Jam
Cinnamon Apple Butter
Citrus Marmalade
Troubleshooting Guide
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INTRODUCTION
Introduction
If baking bread and cakes has always been a mystery to you, you’ll be pleasantly surprised to find how
easily the Home Bakery can make you a great baker! The recipes outlined in this book have been
carefully tested, but there are a few tips we’d like to pass on to you to insure success every time.
The most important tip is to follow the directions in the recipes exactly. Use the ingredients specified in
the recipes.
Once you become familiar with what the Home Bakery can do, you’ll be able to invent your own
delectable concoctions.
Breads and cakes will be only as good as the ingredients used; that’s why it’s so important to avoid
making substitutions. Here’s a list of the most common ingredients you’ll find in our recipes:
THE “SECRET” INGREDIENTS FOR SUCCESS
• All Purpose Flour is a blend of refined wheat flour especially suitable for making quick breads and
cakes. For best results, lightly spoon flour into a measuring cup, then level it off with a knife. (It is not
necessary to sift flour for bread).
• Bread Flour is a type of wheat flour made from hard wheat that includes all of the gluten from the
grain. Since bread flour has a higher gluten and protein content than all-purpose flour, it is well-suited
for use in yeast breads. Gluten gives structure and height to the loaf, thus bread flour rises better than
other flours. It produces a higher loaf and bread that has a coarser texture.
• Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated
from flour by sifting or bolting. They are often added in small quantities to bread for nutritional
enrichment, heartiness and flavor. They are also used to improve the texture of bread.
• Cornmeal & Oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut
oats. They are used primarily to enhance the flavor and texture of breads.
• Cracked Wheat* is very coarse in texture. It comes from Wheat kernels cut into angular fragments. It
gives whole grain breads a nutty flavor and crunchy texture.
• Gluten is an elastic protein found mainly in wheat flour (all flour contains some gluten). Gluten is an
important element in all yeast breads, as it gives bread its structure, or framework. Flours with a high
gluten content make the best bread flours.
• Vital Wheat Gluten (also called Vital gluten or wheat gluten) is the dried gluten protein obtained from
high protein, hard-wheat flour by rinsing off most of the starch. Adding gluten flour to bread recipes
helps improve the strength, texture and height of the loaf. It is especially useful in recipes that call for
wheat bread flour or low-gluten flours.
• Rye Flour is a dark flour made from grain of rye.
• Whole Wheat Flour, ground from the entire wheat kernel, is heavier, richer in nutrients, and more
perishable than All Purpose Flour.
• Seven-Grain Cereal Blend** is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and
hulled millet.
• Active Dry Yeast feeds on sugar and ferments it, thus causing dough to rise. Active dry yeast (simply
dried granules of yeast) is made of tiny plants that change food (especially gluten and sugar) into
bubbles of carbon dioxide. As these bubbles expand, the bread rises. Active dry yeast, is best suited for
use in bread machines. Note that “rapid-rise,” “quick-rise,” and “instant yeast” are not recommended
for multiple rising, long fermentation periods or whole wheat bread machine cycles.
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TIPS ON USING YOUR BREAD MACHINE/
YEAST BREADS/CREATING YOUR OWN BREADS
Tips on Using Your
Bread Machine
Yeast Breads
Creating Your Own
Breads
• Baking Powder is a leavening used in breads. This type of leavening does not require rising time before
baking; the chemical action works during baking.
• Baking Soda is another leavening agent not to be confused with or substituted for baking powder. It
also does not require rising time before baking; the chemical actions works when liquid ingredients
are added.
• Butter, Margarine, and Oil “shorten,” or tenderize the texture of yeast breads. French bread gets its
unique crust and texture from the lack of added oils. However, breads that call for oils stay fresh
longer. Butter should be measured and cut into small pieces. The recipes developed for the Home
Bakery use unsalted butter; however, regular butter or margarine can be substituted for unsalted butter.
• Eggs add richness and velvety texture to bread doughs and cakes. Use large-size eggs in these recipes.
• Homogenized Milk & Buttermilk add texture and flavor. You may substitute homogenized milk or
buttermilk for dry milk, but the loaf may be shorter and the crust may be darker than dry milk breads.
• Salt is necessary when making yeast breads. It not only adds flavor but controls the growth of yeast,
which helps the bread rise. Too much salt can kill the yeast, but too little lets the dough rise so fast that
it may fall before baking is complete. Salt also keeps bread from getting stale too quickly. Table salt
and sea salt both work well in bread machines.
• Sugar is important for the color and flavor of breads and cakes, as well as for feeding the yeast. Recipes
in this booklet that call for sugar require granulated sugar. Do not substitute powdered or brown sugar
unless indicated.
• Dough enhancers are often added to whole grain bread recipes to achieve higher, lighter loaves or to aid
in yeast fermentation, convert starch into sugar and help emulsify oils. Dough enhancers also help
bread stay fresher for longer periods of time.
*Available at health food stores.
**Available at health food stores or in your local supermarket’s hot cereal department.
TIPS ON USING YOUR BREAD MACHINE
Yeast Breads
Nothing is more satisfying - or more rewarding - than the heady aroma of freshly baked bread. With your
Home Bakery, you can have it anytime! All of the mystery has been taken out of the bread-baking ritual the mixing, kneading, rising, and even the baking. Now you can choose your favorite recipe, measure the
ingredients into the Home Bakery, and experience a perfect, fragrant loaf every time!
Besides preparing and baking fresh bread from start to finish, the Home Bakery can also mix, knead and
proof dough that you can shape and bake yourself in a conventional oven. So if you’d like to make long
and crusty French bread, cinnamon rolls, or pizza crust with the convenience of the Home Bakery, it’s all
possible with the easy recipes in this chapter.
Creating Your Own Yeast Breads
With the Home Bakery by Zojirushi, even the most inexperienced baker can achieve the satisfying
experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented
machine with a computer brain, the dough is mixed, kneaded, proofed, and baked without you. Home
Bakery can also just prepare the dough, and when its’ ready, you can shape and bake in a conventional
oven.
The recipes on the following pages are unique to the Home Bakery by Zojirushi. Each one features
ingredients that best complement a particular loaf of bread, and each was tested in our machines.
When creating your own yeast bread recipes or baking an old favorite, use this booklet as a guide for
converting portions from your recipe to the Home Bakery. These portion guidelines will result in a
heavier and somewhat coarser dough. Depending upon ingredients, an average loaf of bread will range
from 6 to 8 inches in height.
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TIPS ON DARK BREADS/
SPECIAL GLAZES FOR YEAST BREADS
Here Are Some
Additional Tips
Tips on Dark Breads
Special Glazes for
Yeast Breads
Here are some additional tips
• Place all recipe ingredients into the baking pan so that yeast is not touching any liquid. Add liquids
first, other ingredients, yeast last.
• Note that most of our yeast breads call for bread flour, because our testing has shown that it provides
the best quality bread. We recommend that you use bread flour in your own recipes as a substitute for
all purpose flour. Bread flour contains more protein and gluten, which is essential in producing a
successful loaf of bread in a bread machine.
• In general, most bread recipes found in cookbooks are based on 6 to 7 cups of flour, and yield 2 loaves
of bread. Often, these recipes can be successfully halved to be made in the Home Bakery.
• Adding ingredients such as fruits, nuts, and shredded cheese can easily be done using the “RAISIN
BREAD” setting, which programs the machine to signal you with a “beep” when it’s time to add these
extras. Again, check our recipes for guidelines on how much of these ingredients you can add to your
doughs. Be aware that additions like these tend to make doughs heavier and somewhat coarser in
texture.
• When using “Rapid Rise” yeast, be sure to select the “QUICK BAKING” course to eliminate one rising
period. It will shorten the start-to-finish time considerably.
• Changes in humidity or baking in high altitude may require ingredient adjustments. Humidity tend to
make dough moister. High altitudes tend to make the loaves rise too quickly.
• For humidity, try adding an extra tablespoon of flour to improve the consistency. Repeat if necessary
until the dough forms a nice ball.
• For high altitudes, decrease the amount of yeast by approximately 1/2 teaspoon, and decrease the
amount of sugar slightly.
• For recipes using the timer cycle, don’t allow fresh ingredients, such as milk or eggs, to remain in the
machine for more than 2 hours.
• The DOUGH setting course is great for mixing, kneading, and proofing (allowing dough to rise), and
for richer doughs like croissants and brioche doughs. Use the Home Bakery to prepare these doughs so
all you need to do is shape and bake them according to your recipe.
Tips on Dark Breads
Breads made with whole-grain flours, such as whole wheat, rye, or graham flour, require a bit more
tender loving care to insure that they achieve the height of deliciousness. That’s why some of our recipes
call for the “HOME MADE MENU,” which allows you to selectively set the kneading and rising time
for perfect results. If you’ve never used this feature, consult our Home Bakery operating instructions
booklet for the simple steps. Notice that some whole-grain breads may also call for substantial amounts
of bread flour, too. That’s because the darker flours need to be “lightened” with a white flour for the
best-tasting, best-looking loaf.
Special Glazes for Yeast Breads
Give your just-baked bread a professional finish. Select one of these special glazes to enhance your
bread.
Egg Glaze: Beat 1 egg and 1 tablespoon of water together, brush generously over top crust of bread.
Melted Butter Crust: Brush melted butter over just-baked bread for softer, tender crust.
Milk Glaze: For a softer, shinier crust, brush just-baked bread with milk or cream.
Sweet Icing: Mix 1 cup sifted powdered sugar with 1 to 2 tablespoons milk to make a smooth glaze;
drizzle over raisin bread or sweet breads.
Poppy/Sesame/Caraway Seed/Cornmeal/Oatmeal: Sprinkle your choice of these seeds generously over
just glazed bread.
Special Assistance
If you have any questions, please call our Customer Service Dept. at (213)264-6270 or (800)733-6270.
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MEASURING INGREDIENTS
Measuring
Ingredients
How to Measure
the Ingredients
For the best possible results every time you bake bread, it is important that you measure accurately. Dry
ingredients such as flour and sugar need to be measured in “nested” measuring cups of the type that fit
inside each other. They generally come in 1/4, 1/3, and 1 cup increments.
Liquid measuring cups are usually made of transparent glass or plastic with lines marking the gradations.
The Zojirushi Home Bakery comes equipped with a measuring cup and spoon in the storage
compartment at the top left of the machine. USE THE MEASURING CUP FOR LIQUIDS ONLY; it
measure over 1-1/3 cups when filled to the very brim. The measuring spoon has a small and large side.
The large side measure tablespoon to top: it measure 1/2 tablespoon or 1-1/2 teaspoons to the halfway
mark on that side. The smaller side of the measuring spoon measures 1 teaspoon to the top and 1/2
teaspoon to the half mark.
HOW TO MEASURE THE INGREDIENTS
“Nested” Measuring cup
Measuring spoon
Dry Ingredients:
1. Spoon the dry ingredients into
the cup, filling it to overflow.
Do not press or shake down.
2. Level by sweeping off the
excess with the straight edge
of a knife.
Liquid Ingredients:
Zojirushi liquid measuring cup
The liquid should be poured into the cup
while the cup is on a flat surface and
measured at eye level.
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3. To measure 3/4 cup flour, for
example, fill and level the 1/2
and the 1/4 “nested”
measuring cups. Spices and
small amounts of dry and
liquid ingredients are
measured in our measuring
spoon. Be sure to level off the
same way.
Standard liquid measuring cup
BASIC WHITE BREAD/HALF LOAF WHITE BREAD/
100% WHOLE WHEAT BREAD
Basic White Bread
Half Loaf White Bread
100% Whole Wheat
Bread
BASIC WHITE BREAD
1-1/8 cups Water 2 Tbsp. Butter 2 Tbsp. Sugar 1 tsp. Salt 3-1/4 cups Bread Flour
1-1/2 Tbsp. Dry Milk 2 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into baking unit and close lid.
4. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting. If using
“Rapid Rise” yeast, select QUICK BAKING setting. When you use QUICK BAKING course, the
crust control will be set to MEDIUM and does not show on the display.
5. Push START.
6. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
7. Using hot pads, remove pan from unit and pull out kneading rod.
8. Remove bread from baking pan.
9. Allow to cool before slicing.
Makes 1 loaf.
The TIMER can be used with this recipe.
The QUICK BAKING cycle cannot be used with the timer.
HALF LOAF WHITE BREAD
1 cup Water 1 Tbsp. Butter 1 Tbsp. Sugar 1/2 tsp. Salt 2-1/4 cups Bread Flour
1 Tbsp. Dry Milk 1 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into baking unit and close lid.
4. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting.
5. Push START.
6. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
7. Using hot pads, remove pan from unit and pull out kneading rod.
8. Remove bread from baking pan.
9. Allow to cool before slicing.
Makes 1 half loaf.
100% WHOLE WHEAT BREAD
1-1/3 cups Water 2 Tbsp. Vegetable Oil 2 Tbsp. Molasses 1 tsp. Salt
4 Tbsp. Gluten 3-1/2 cups Whole Wheat Flour 2 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into baking unit and close lid.
4. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting.
5. Push START.
6. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
7. Using hot pads, remove pan from unit and pull out kneading rod.
8. Remove bread from baking pan.
9. Allow to cool before slicing.
Makes 1 loaf.
For better results: Add 2 tsp. of Dough Enhancer and decrease Gluten to 2 to 3 Tbsp.
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100% WHOLE WHEAT BREAD WITH HOME MADE MENU/
BASIC WHEAT BREAD/HONEY WHEAT BERRY BREAD
100% Whole Wheat
Bread with
Home Made Menu
Basic Wheat Bread
Honey Wheat
Berry Bread
100% WHOLE WHEAT BREAD WITH HOME MADE MENU
1-1/3 cups Water 3 Tbsp. Butter 3 Tbsp. Sugar 1 tsp. Salt 3-1/2 cups Whole Wheat Flour
2 Tbsp. Dry Milk 1-1/2 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into baking unit and close lid.
4. Push “RESET” or select WHITE/WHOLE GRAIN course. The CRUST CONTROL cannot be
selected.
5. Push HOME MADE CYCLE key. The present time will be replaced by “00” and time will advance in
one minute intervals. “HOME MADE” will be displayed at bottom left of the display.
6. The machine will determine the length of preheating time and upon completion of preheating cycle
will automatically advance to KNEAD 1 cycle.
7. When display time reaches “30” or your desired time for KNEAD 1, push CYCLE key again to go to
next cycle. Please refer to following time chart.
TIME CHART
PREHEATING 5 to 15 minutes* KNEAD 1 30 minutes REST 70 minutes
KNEAD 2 1 min.** RISE 1 60 min. RISE 2 60 min. BAKE 50 min. COOLING 20 min.
You may need to modify this suggested timing sequence as desired or if the height of the loaf is too tall
or short.
*The machine selects preheating time automatically. **Knead 2 is just for stirring down.
8. Repeat step 7 for each cycle desired through COOLING cycle.
9. After completion of cooling cycle, push MEMORY key to save your own HOME MADE CYCLE.
The display shows “SET” for a few seconds and clears.
Caution: USE “RESET” KEY ONLY TO CANCEL ALL INPUT SETTINGS.
*To start your own HOME MADE MENU, simply push MEMORY key.
10. Using hot pads, remove pan from unit and pull out kneading road.
11. Remove bread from baking pan.
12. Allow to cool before slicing.
Makes 1 loaf.
BASIC WHEAT BREAD
1-1/8 cups Water 1 Large Egg 2 Tbsp. Butter 1 Tbsp. Sugar 1 tsp. Salt
2-1/2 cups Bread Flour 1 cup Whole Wheat Flour 2 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into baking unit and close lid.
4. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting.
5. Push START.
6. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
7. Using hot pads, remove pan from unit and pull out kneading rod.
8. Remove bread from baking pan.
9. Allow to cool before slicing.
Makes 1 loaf.
HONEY WHEAT BERRY BREAD
1-1/4 cups Water 2 Tbsp. Vegetable Oil 2 Tbsp. Honey 1 tsp. Salt
3-1/2 cups Bread Flour 1/3 cup Cracked Wheat 2 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into baking unit and close lid.
4. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting.
5. Push START.
6. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
7. Using hot pads, remove pan from unit and pull out kneading rod.
8. Remove bread from baking pan.
9. Allow to cool before slicing.
Makes 1 loaf.
The TIMER can be used with this recipe.
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SEVEN-GRAIN BREAD/HEARTY OATMEAL LOAF/
RAISIN BREAD/IRISH SODA BREAD
Seven-Grain Bread
Hearty Oatmeal Loaf
Raisin Bread
Irish Soda Bread
SEVEN-GRAIN BREAD
1-1/3 cups Water 1 Tbsp. Butter 2 Tbsp. Sugar 1 tsp. Salt 3-1/2 cups Bread Flour
1 Tbsp. Dry Milk 2/3 cup Seven-Grain Cereal 2 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into baking unit and close lid.
4. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting.
5. Push START.
6. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
7. Using hot pads, remove pan from unit and pull out kneading rod.
8. Remove bread from baking pan.
9. Allow to cool before slicing.
Makes 1 loaf.
The TIMER can be used with this recipe.
HEARTY OATMEAL LOAF
1-1/4 cups Water 2 Tbsp. Butter 2 Tbsp. Sugar 1/2 tsp. Salt 1/2 cup Quick Cooking Oats
3-1/2 cups Bread Flour 1-1/2 Tbsp. Dry Milk 2 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into baking unit and close lid.
4. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting.
5. Push START.
6. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
7. Using hot pads, remove pan from unit and pull out kneading rod.
8. Remove bread from baking pan.
9. Allow to cool before slicing.
Makes 1 loaf.
RAISIN BREAD
1-1/8 cups Water 2 Tbsp. Butter 1 Tbsp. Sugar 1 tsp. Salt 1/2 tsp. Cinnamon
3-1/4 cups Bread Flour 1 Tbsp. Dry Milk 2 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into unit and close lid.
4. Select RAISIN BREAD course, then select the desired CRUST Control setting.
5. Push START.
6. Place raisins and 1 tablespoon of flour into a plastic bag and shake to coat. Remove excess flour.
7. When beep sounds after 30 minutes, open lid and sprinkle in raisins. Close lid.
8. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
9. Using hot pads, remove pan from unit and pull out kneading rod.
10. Remove bread from baking pan.
11. Allow to cool before slicing.
Making 1 loaf.
IRISH SODA BREAD
1-1/3 cups Water 2 Tbsp. Butter 2 Tbsp. Sugar 1 tsp. Salt 3-1/2 cups Bread Flour
1-1/2 Tbsp. Dry Milk 2 tsp. Caraway Seed 2 tsp. Active Dry Yeast
Method
1. Measure all ingredients except yeast into baking pan.
2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour.
3. Insert baking pan securely into baking unit and close lid.
4. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting.
5. Push START.
6. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
7. Using hot pads, remove pan from unit and pull out kneading rod.
8. Remove bread from baking pan.
9. Allow to cool before slicing.
Makes 1 loaf.
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