Zojirushi DC199B User Manual

Recipes

H
ow t

o E
njoy the Zojir

BBCC – S15
RECIPE BOOK

ushi H

ome Bak

er
y

CONTENTS

Introduction:

The Secret Ingredients for Success
Hints on the Use of the Home Bakery

Breadwinners:

Yeast Breads
Tips on Dark Breads
Creating Your Own Yeast Breads
Special Crusts for Yeast Breads
Bread Recipes:
Basic White Bread
Half Loaf White Bread
Raisin Bread
Dill Bread
Crusty French Bread
Rye Bread
Pumpernickel Bread
Potato Bread
Cheese ‘N” Onion Bread
Pizza Dough with Beer/Shaping Variations
Butter-Rich Roll & Dough/Shaping Variations
Hearty Oatmeal Loaf
Granary Loaf
Rita’s Russian Kulich
Quick Breads
Creating Your Own Quick Bread Recipes
Quick Bread Recipes:
Banana Bread
Strawberry or Peach Bread
Spiced Zucchini Bread
Citrus Fruit Bread

Classic Cakes & Toppings:

Creating Your Own Cake Recipies
Cake Recipes:
Chocolate Fudge Cake
Black Forest Cake
Dutch Apple Cake
Shortcut Devils Food Cake
Carrot Cake with Pineapple Frosting

Jams in a Jiffy

Creating Your Own Jams
Jam Recipes:
Cinnamon Apple Butter
Apricot Pineapple Jam
Any Berry Jam
Citrus Marmalade

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INTRODUCTION

Introduction

The “Secret” Ingredients for Success

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 would like to pass on to you to ensure 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 will be able to invent
your own delectable breads and cakes.

Hints on the use of the Home Bakery

• Better results will be achieved when ordinary active dried baking yeast is used as opposed to the new
fast rise yeast.

• Always place your ingredients into the baking pan in such a way that the yeast is not touching the
liquid e.g., milk, water, sugar, butter, salt, flour (which forms the barrier), then sprinkle the measured
dried yeast over it.

• The Zojirushi Home Bakery automatically pre-heats the liquids to the proper temperature before the
mixture goes through the first kneading process. The machine will determine if the liquid is at the
correct temperature for mixing and if this is the case, the machine will automatically skip the pre­ heating process and start to mix immediately.

• Bread containing all white flour will have a higher rising than those containing darker flours. Be sure
not to use too large a recipe size to avoid overflowing your pan or having the top portion uncooked.

• Some of the problems which you may encounter are as follows and below are some solutions which
should overcome these problems:-

• Dough rises too high, then collapses – Dough rose too long; Not enough salt; Too much sugar

and/or yeast.

• Loaf has a strong yeast flavour – Too much yeast was used.

• Loaf has an uneven top – Not enough liquid.

• Loaf does not rise – Type of flour is low in gluten resulting in a small, dense loaf; or too much salt;

or not enough sugar or yeast.

• Pale in colour – Not enough sugar.

• Yeast: Active dry yeast is used in all recipes that call for yeast. Allinsons Active Dried Yeast is

available in tubs from most supermarkets and is quite adequate for the recipes. The specially
formulated “fast” yeast can be substituted when using the “QUICK BAKING” setting.

• Baking Powder: Leavening used in quick breads and cakes. This type of leavening does not require
rising time before baking; the chemical action works during baking.

• Baking Soda: Another leavening agent not to be confused or substituted with baking powder. It also
does not require rising time before baking; the chemical action works when liquid ingredients are
added.

• Butter or Margarine: The use of butter or margarine “shortens” or tenderizes the texture of yeast
breads. French bread gets its unique crust and texture from the lack of butter added; but breads that
call for butter stay fresher longer.

• Eggs: Whole eggs add richness and velvety texture to bread doughs and cakes. Use extra-large size
egs in these recipes.

• Milk: For extra rich doughs, milk adds texture and flavour. Water with dry milk is an acceptable
substitute.

• Salt: Salt is absolutely necessary to balance the flavour of breads and cakes, as well as for the crust
colour that develops during baking.

• Sugar: As important as the salt for colour and flavour of breads and cakes.

- 2 -

BREADWINNERS

Breadwinners

Yeast Breads

Tips on
Dark Breads

Creating Your
Own Yeast Breads

Special Crusts for
Yeast Breads

Breadwinners

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 favourite recipe,
measuring 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 then shape and bake yourself in a conventional oven. So if you would like to
make a long and crusty French Bread, cinnamon rolls or pizza crust with the convenience of the Home
Bakery, it is all possible with the easy recipes in this chapter.

Tips on Dark Breads

Breads made with whole-grain flours such as whole wheat or whole meal require a bit more tender
loving care to ensure that they achieve the height of deliciousness. That is 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 have never used this feature, consult our Home Bakery operating instructions
booklet for the simple steps. You will note that the whole-grain recipes call for white flour also which is
necessary to achieve the best tasting, best looking loaf.

Creating Your Own Yeast Breads

Here are some additional tips:• Always use strong bread flour as this will provide the best quality bread.

• In general, most bread recipes found in cookbooks are based on 6 – 7 cups of flour and gives two
loaves of bread. 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 is time to add the
extra ingredients. Again, check the 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 “fast” yeast, be sure to select the “Quick Baking” course to eliminate one rising period. It
will shorten the start to finish time considerably.

• The “DOUGH SETTING” course is great for mixing, kneading and proofing (allowing dough to rise)
richer doughs like croissant 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.

Special Crusts for Yeast Breads

Give your just baked breads a nice finishing touch by trying one of these quick ideas as soon as you
remove your bread from the Home Bakery.

• Egg Glaze: Beat together one egg and one tablespoon water and brush generously over the loaf.

• Melted Butter Crust: Brush melted butter over just-baked bread for a soft tender crust.

• Milk Glaze: For a soft, shiny crust, brush just-baked breads with milk or cream.

• Sweet Icing Glaze: Mix one cup sifted icing sugar with one to two tablespoons milk to make a glaze

consistency; drizzle over raisin bread or sweet breads.

• Sesame Seed/Caraway Seed: Sprinkle one of these generously over breads just glazed with egg glaze
or melted butter.

- 3 -

BREAD RECIPES

Bread Recipes

Basic White Bread

Half Loaf
White Bread

Raisin Bread

Dill Bread

Basic White Bread

1-3/4 cups water (15 fl oz)
2 tablespoons butter or margarine
2 tablespoons sugar
1 teaspoon salt
4-3/4 cups strong white bread flour (1 lb 6 oz)
1 teaspoon active dried yeast

Method

Into baking pan, measure water, butter, sugar,
salt and 3 cups flour. Sprinkle yeast over flour.
Insert pan securely into unit an d close lid.
Select “BASIC WHITE BREAD” setting.
Press “MEDIUM” for baking degree setting.
Then press “START”. Once the “KNEAD 1”
process has been operating for some time, then
add the remainder of the flour gradually to
ensure total mixing of the ingredients.
(NOTE: This recipe is not suitable for use on
the timer facility).
The “COMPLETE” light will flash when
bread is done. Using oven gloves, remove pan
from unit, pull out kneading rod and turn bread
onto a cooling rack. Cool before slicing.

RAISIN BREAD

1-1/8 cups water
2 tablespoons sugar
2 tablespoons butter or margarine
1 teaspoon salt
3 cups strong white bread flour
2-1/2 teaspoons active dried yeast
At Beep: add 3/4 cup Raisins

HALF LOAF WHITE BREAD

Make this recipe when just a small loaf of
bread will do.

1 cup water (9 fl oz)
1 tablespoon butter or margarine
1 tablespoon sugar
1/2 teaspoon salt
2-5/8 cups strong white bread flour (10 oz)
1 teaspoon active dried yeast

Method

Into baking pan, measure water, butter, sugar,
salt and flour. Sprinkle yeast over flour. Insert
pan securely into unit and close lid. Select
“BASIC WHITE BREAD” setting. Press
“MEDIUM” for baking degree setting. Then
press “START”. The “COMPLETE” light will
flash when bread is done.
Using oven gloves, remove pan from unit, pull
out kneading rod and turn bread onto a cooling
rack. Cool before slicing.

DILL BREAD

1 cup water (9 fl oz)
1 tablespoon butter or margarine
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 teaspoons Dillweed
2-5/8 cups strong white bread flour (10 oz)
1 teaspoon active dried yeast

Method

Into baking pan, measure water, sugar,
margarine, salt and flour. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. Select “RAISIN BREAD” setting and
“MEDIUM” baking degree setting. Press
“START”. When the beep sounds after about
30 minutes, open lid and add the raisins. Close
lid. The “COMPLETE” light will flash when
bread is done.
Using oven gloves, remove pan from unit, pull
out kneading rod and turn bread out onto a
cooling rack. Cool before slicing.

- 4 -

Method

Into baking pan, measure water, butter, sugar,
salt, dillweed and flour. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. Select “BASIC WHITE BREAD” setting.
Press “START”. The “COMPLETE” light will
flash when bread is done.
Using oven gloves, remove pan from unit, pull
out kneading rod and turn bread out onto
cooling rack. Cool slightly before slicing.
Serve warm or cool.

BREAD RECIPES

Bread Recipes

Crusty French Bread

Variation using
"Home Made Menu"
function

Rye Bread

Pumpernickel Bread

CRUSTY FRENCH BREAD

1 cup water
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon honey
1-1/2 cups light plain flour (McDougalls)
1-1/2 cups strong white bread flour
2 teaspoons active dried yeast

Method

Into baking pan, measure water, honey, salt,
olive oil, sugar and flour. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. Select “FRENCH BREAD” setting and
press “START”. The “COMPLETE” light will
flash when bread is finished. Using oven
gloves remove pan from unit, pull out
kneading rod and turn bread out onto cooling
rack. Slice when cool.

RYE BREAD

Again, use the “HOME MADE MENU”
setting to ensure a light, perfectly risen loaf.
1-1/4 cups water
2 tablespoons utter or margarine
2 tablespoons brown sugar
1 teaspoon salt
3 cups strong white bread flour
2/3 cup rye flour
(Nature’s Harvest – Holland & Barrett)
1 teaspoon active dried yeast

Method

Into baking pan measure water, butter or
margarine, brown sugar, salt and flours.
Sprinkle yeast over flour. Insert pan securely
into unit and close lid. Select “BASIC
WHITE BREA D” course set timing and
“MEDIUM” baking degree setting.
Press “HOME MADE MENU” key and panel
will indicate “Knead 1”. Allow 20 minutes for
kneading. Press “HOME MADE MENU” key
and pa nel indicates “REST”. Allow 20
minutes. Continue pressing “HOME MADE
MENU” key to proce ed to next stage. For
“Knead 2” allow 1 minute. For “Rise 1” allow
1 hour. For “Rise 2” allow 1 hour 15 minutes
or until dough is almost double. Then press
“HOME MADE MENU” key again for
“BAKE” and bake for 40 to 45 minutes or
until loaf sounds hollow when lightly tapped.
Using oven gloves remove pan from unit, pull
out kneading rod and turn bread out onto
cooling rack. Cool before slicing.

- 5 -

Variation using
“HOME MADE MENU” function.

Into baking pan measure water, honey, salt,
olive oil, sugar and flour. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. See the Operating Instruction booklet for
step-by-step procedures for “HOME MADE
MENU” operations. The following is a
suggested timing sequence of baking “Crusty
French Bread” using “HOME MADE MENU”
function:
Preheating 0-10 minutes
           (depends on room temperature)
Knead 10 minutes
Rest 15 minutes
Knead 2 20 minutes
Rise 1 45 minutes
Rise 2 70 minutes
Baking 60 minutes
Cooling 30 minutes
You can modify the suggested timing sequence
as desired.

PUMPERNICKEL BREAD

It is again necessary to use the “HOME
MADE MENU” setting to adjust for extra
rising time for this loaf. See the Home Bakery
Operating Instruction Booklet for details on
using the “HOME MADE MENU” setting.
1-1/4 cups water
2 tablespoons utter or margarine
2 tablespoons light molasses
2 teaspoons coffee powder
2 teaspoons cocoa powder
1 teaspoon salt
3 cups strong white bread flour (12 ounces)
2/3 cup rye flour (1-1/4 ounces)
1 teaspoon active dried yeast

Method

Into baking pan measure water, butter or
margarine, molasses, coffee powder, cocoa
powder, salt and flours. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. Select “BASIC WHITE BREAD” course
setting and “MEDIUM” baking degree setting.
Press the “HOME MADE MENU” key and
continue as directed for the Rye Bread recipe
through to baking.