New subscriber! Thank you. This did it for me ❤. Been hesitant to start milling due to time, but when you went into the whole bit about people who use crock pots and instapots and how this is simply a similar tool but for bread … it was a 💡 😂😂😂 My little machine is on the way.
That is a big machine, holy cow, that would take up a lot of room here, although I know they're the top of the line! I finally found a vertical/square 2# loaf machine (KitchenArm) that I can successfully bake fresh milled bread in. I'm glad you were able to get it from them, what a gift!
Just bought a grain mill and the Z and this was the first recipe I tried in the Z. Turned out great! I live in North Georgia, one suburb over from Bread Beckers. I look forward to going over to check it out and to trying more of your recipes. You are a good teacher.
Hey Mary! We live in Woodstock and I have known Sue and Brad Becker for a long time. They and their team are the Real Deal! Anyway, just wanted to say "Hi Neighbor!"
When I make my bread and I take it out to shape the dough, I also then take out the paddles (before I put my shaped dough back in), as they are not needed to finish baking the bread. That way, I don't have those big holes in the bottom. I also have the Zojirushi. But I have not used it for a long time. I prefer to do it the regular way and use my oven to bake it. And I also can do more than one loaf at the time.
I purchased the Zo Virtuoso based on your recommendation and and used your recipe. Though the dough caved during the baking, the taste was Amazing!!! I used hard white Prairie Gold. Rewatching the video now to see where I need to adjust, I live in Arkansas.
What on earth? How did I miss this video!? I bought one of these in the very beginning of my journey and ended up returning it. So happy for this info and thank you!
Alright! My first ever milling and iam using your recipe. I added a tad more flour and kneaded a little bit more. It is baking now and looks and smells so good. I can not wait to try it. Thank you for being a great teacher ❤
Esta es la receta más fácil que he usado en la zojirushi, el pan salió delicioso y a toda mi familia le encanto, muchas gracias Felicia por compartir estos videos que me han sido muy informativos!
I just inherited my mom’s older machine and wondering the same thing. I decided to write down my settings in order while watching this video. Mine has a preheat setting at the beginning so I used that as the rest. Hoping it works. I’ll know in a little over an hour. 😊
Great channel! Look forward to all new eps. Okay, I bought the Zojirushi Virtuoso and I've baked four loaves: two using the Z-recipe for White Bread, the Z-recipe for Rye Bread, and yours. Each loaf has been disappointing, due to the inside part of the loaf being heavy and almost soggy. I cannot imagine making a sandwich using these loaves, because all you'd taste is the bread. I know this is a Japanese machine and I know (since my wife is from Kumamoto) that Japanese white bread is different (better) than US white bread. These loaves sure as heck aren't it. Help!! What can I do to make the bread crisper, lighter and less DULL tasting? Thank you and thanks for the channel. (And for the community!) BTW, I'm in the People's Republic of Brooklyn, and since these loaves are from the past month, there hasn't been a humidity problem.
😂 you had me at PRofBrooklyn, where my mom came from! Sadly, I still have some of her accent and someone actually asked me exactly which street I lived on! (So rude) . I don’t have this machine but my recipe books all say to sift the flour, to not scoop it out and to measure dry ingredients in grams. This has helped my recipes.
Please except this comments as this happened to me and it may help you. Iron levels were low in me and I was having troubles breathing. I took iron IV three of them and they gave me a real boost and felt so much better. Pills take a longer time but still in time will work. I like NewRoots iron or some liquid one if you are interested at all. I hope this information helps someone.
@@GrainsandGrit it rotates 30 degrees in each paddle. I'll make a video and post it here in this reply so you a judge if I have defective product. This thing cost me 500 bucks taxes in
Do you know how long the rest, kneading, rising, and baking cycles are? The books that came with my bread machine only indicated when it will beep to add extra ingredients. I have tried to contact the company on several occasions but to date they have not responded. Therefore, I really appreciate your assistance.
Bread Beckers have the cycles and times for the bread machine on their website. Edit: My replies to you are disappearing. The zojirushi official site has all their manuals with cycles and times. But Bread Beckers say their machines bake for too long for freshly milled wheat resulting in a drier bread,, so you might want to alter the times and use bread beckers recommended times.
@@greentree_ I finally got in contact with someone, who I think works for Zojirushi and they will not tell me the cycle times. It's supposedly proprietary information. I would think the machine, components, etc. that goes into their machine might be proprietary but times for rising and kneading seem a little far fetched.
What if you want to make raisin bread and preset it two hours before your kids wake up for school? I notice this one doesn't have a container to store your raisins and drop it in for you at the right time. So does this mean I should get a different bread maker?
I just bought this exact bread maker since my old one of 12 years broke. I used your recipe, using hard white wheat, ground fine. I also live in Florida. My bread fell in and was too wet. Needed to rise more. I used your settings for the custom settings. I think I may need to bake longer. Would doing a second rise help? Any suggestions?
I have found it works best with hard red wheat. If bread falls that usually means it rose TOO much or was bumped while rising. So I may back off the rise time and if it’s still wet you may need to increase bake time.
I bought this bread machine and I’m baking my first loaf! I started beeping during the knead cycle. It was blinking “add”. I can’t find anything about this in the manual
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
edit- this recipe did not work for me. it didn't rise much and fell in the middle. I'm in Oklahoma, I'm going to try this recipe today and update in the replies. this is promising because I'm sensitive to eggs and I have only seen recipes with egg! so far I've only done 3 loaves- with not great results. #1 was the Beckers recipe with egg, no lecithin or vital gluten, 1tbsp breadmachine yeast, hot water, sues settings but lower rise time- it was soooo flat/dense and not edible. #2 was the same recipe, warm water, 1 tbsp packet instant yeast, sues settings exactly- it was edible/tasty but caved in. #3 same recipe but with only one packet yeast (a little less than the tbsp from previous), cold water, sues exact settings- it's cooking now.
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
@@GrainsandGrit no thanks, I'm not asking you for help, there was no question. I'm just commenting a review for other readers. (you should stop copy-pasting this to people it's cringe.)
Haha, you mean for this? grainsandgrit.com/merch/#!/ive+got+skills+dark-A638917212d071d752a1f11c7?productType=210&sellable=wQjVerpyDQc4pXlE4lm8-210-7&appearance=2
Please learn how to pronounce the name of the company...it's not that hard and it is not a Spanish word--it's a Japanese brand. Your repeated mispronunciation of the 'j' as an 'h' is distracting from what is important content of your video, which by the way I really like! Good job.
@@leonierodarte612 You are symptomatic of the problem we have throughout our country today. Language MEANS SOMETHING and the aberration of it, not only destroys the meaning, it begins the process of reducing everything to 'least common denominator'....something I'm certain you fail to grasp. And as far as your inane comment: "I CARE, or else I wouldn't have made the comment! THERE! And there's a difference between correcting an error and being 'offended'. I'm correcting because she needs correction!
Oh, I'm completely calm. I'm just not relenting anymore about those who insist on remaining ignorant of what is one of the most expressive and beautiful languages on the planet. It is the bastardization and aberration of the English language that has led to much of the societal nonsense that we now see each and every day! Just listen to police shows on the television and 100% of officers consistently say: "Where's it at?" The 'at' is NOT needed, but it's becoming commonplace for politicians to utter the nonsense phrase: "It's where we're at now." There is a line in the sand and I'm continuing to draw it. Mispronunciation along with incorrect grammar are offensive and ignorant and NOT to stand up for correctness is to be complicit in promoting ignorance. "Me and her gotta go to where it's at." YUCKO@@kwesley73
My wife and I just received our Zojirushi bread machine and used your recipe to christen it. Everything in worked without a hitch and we are in Arizona at an altitude of 4700 feet. Thank you for your contribution to our health.
@@GrainsandGrit Have you ever tried adding eggs to your bread? I love to add two duck eggs from my organically-fed ducks. When I did it the first time, I had to reduce the flour TWICE because it rose so high. Bakers love duck eggs for that reason. I just reduce the liquid to account for the eggs. One way to do that is to put a little water in a measuring cup, add the eggs, then fill the water to the amount you need. Interesting that you put your ingredients in the bottom. I put my eggs and water in the bottom, then add the flour and make 3 little sections. I put 1 tsp salt, 1 Tablespoon oil, and 1 Tablespoon sweetener in the two outside sections and the yeast in the middle. I've always used Active Dry Yeast and never had any issues with it. But I was using King Arthur flour and the regular bread setting on my older machine. Today, I'm using MockMill 100 milled hard wheat berries so I'm trying the "whole wheat" setting my older Zojirushi has plus two eggs. We'll see what happens.
@@GrainsandGrit I used the whole wheat setting and did end up adding some all purpose flour because I didn't mill quite enough. It turned out perfectly using the standard whole wheat setting.
Someone mentioned that if the two paddles are lined up in the same direction the bread will be shaped more accurately and I tried it and it worked. So now I make sure the paddles are both facing the same direction when I start.
I found one of these at the thrift store for 12 bucks. Never been used. Brand new! I couldn’t believe it. I love it!! I’ve been through many bread makers. This one by far is the most premium one I’ve ever used. The two blades are awesome.
To help with the evenness of the loaf have both paddles facing the same direction before adding ingredients. I’ve had mine for awhile but only use it occasionally.
I make bread in it for years. I just use wheat setting. 4 cups milled red/white flour, 2 cups warm water, 1/3 cup honey. 2 tsp salt 2.25 tsp yeast. No Oil. Comes out perfect every time. Salt is sprinkled on top of flour, not in the water.
I’d love to try your recipe because my husband is diabetic and doesn’t need the sweetener. I have a bread machine - it this kind. Do you have to autolyse your dough? Thank you!
Thank you for helping us use our Zojirushi bread maker!!! Who cares if you got the name all mixed up. You went out of your way to get one and troubleshoot it for us so we can throw in fresh milled flour. In my eyes you can call it what ever you want at this point. Thank you I repeat thank you so much!
It’s funny, I didn’t know how it was pronounced, but I saw on Bread Beckers website that it was abbreviated Zoji, and I thought that doesn’t make any sense if the j is soft. I know I’m weird, but thank you for this comment! 😂
True❣️However, pronounce it as you will, it’s an amazing machine. I do have the virtuoso - older model - bought it in 2018. The catch is I live in Melbourne Australia and so I’ve had to buy a transformer that reduces our 220 w power to 110 like in Japan and the US 😅. Our Aussie dollar is terrible against the US so the cost is almost double. Still worth it. I use it almost daily.
To lower the calories, I only used 2 tablespoons of oil instead of 4 and it turned out well, it was moist and soft. I never tried with more oil, what difference would more oil do?
Well am so happy with this new bread maker. I have used the weight measures rather then by the cup, and my bread has turned out every time since I first got the machine. I did tweak the recipe for our location and it has been an exact science ever since. I know when we get rainy weather I will have to use a bit more fresh milled flour, but it won't be much. I did cut back on the amount of flour right from the start, because using freshly ground grains they absorb more liquid than store bought flour. So thank you for the demo and relaying how much you like it. It is the most expensive bread maker I have ever owned, and worth every cent.
Bought my Z from Pleasant Hill as well as a number of other items. Good reputable company. Had to plug them, they didn't gouge on their prices when everyone else was taking advantage of the lockup. Love my Z, best machine I ever had. Glad to see someone updating tips. It was needed!
Thank you so much for all the information that you give us!!…. I do not have a lot of experience on making bread. I am trying to buy a bread machine, so I wanted to ask you if you have tried the KBS bread machine before. If you had, can you give me your personal opinion on the KBS machine, please. GRACIAS!!!
Thanks for the video. Just one feedback. You pronounce Zojirushi incorrectly. It is not a Spanish word . So J in Zojirushi is not like J in Jalapeno. You can watch Zojirushi manufacturer's UA-cam video to listen to the correct pronunciation (should be pronounced like Zo-gee-rushi).
I upgraded my Zoj to the new model, I have been experimenting as well. I wish you had put in a photo of a slice at the end, I am really interested in what your crumb looks like.
I know, I completely forgot to add that but do know its pretty much the same as my regular simple yeast bread loaf :-) That was my goal - to have it basically the same.
Good video. Thank you. But the people that make the zojirushi pronounce the “J” in the video that I got with my machine. I know the “j” is not pronounced in Spanish but this is Japanese. Not even sure if a dvd still comes with it. I’ve had mine many years. But the video on Amazon from the manufacturer also pronounces the “j”. I do wish things like that did not bug me. Sorry.
Hi. I have a Zojirushi bread machine. I live in New Mexico altitude 3878 feet. I reduced the Yeast from 1 Tbls to 3/4 Tbls because of the altitude thats 25% reduction in yeast. My Zojirushi settings that i programmed into memory 1 were a 18min preheat, 15min Knead. After the knead I pulled the dough out and shaped it into a nice loaf. I also removed the mixing paddles and laid the dough back in to rise. I increased the rise time from 25 min to 30 min so i could shape the loaf and remove the mixing paddles. I increased the baking time from 35 min to 55 min because when I baked it at 35 min. The loaf was raw in the middle. I also have a Nutrimill Harvest mill and used 1 1/2 cups hard white winter wheat and 1 1/2 cups hard red winter wheat to mill the flour for the bread for a 50/50 mix. The left over flour I used for bench flour in shaping the loaf and stored the rest in a mason jar and put into the refrigerator. Thanks #GrainsandGrit :-)
I bought my Zojirushi from Pleasant Hill Grains last summer. They had them on sale for $299 when everyone else was still at full retail of around $385 or so. I had done a lot of web searching on bread machines and the Zojirushi was always up there at the top of the list. I've been milling my own flour and using the recipe in the Zojirushi manual for whole wheat bread, using the factory settings for course #2 and going from there. About the only change I've made to the recipe was adding a little more yeast than called for. They said to use a level measurement for flour, yeast, etc. On the yeast, I've been using heaping teaspoons and it comes out perfect. I love the Zojirushi and couldn't be more pleased with it. I saw testimonies on the web from folks that have had theirs for more than ten years. I'm very much hoping mine lasts that long too.
Weather definitely does make a difference in bread making from one day to the next. I make a two loaf batch. The amount of flour difference from one day to the next can be as much as an entire cup of flour.
Thank you very much! I started out bread making with that same Zo model you have in the video. My problem was my bread ALWAYS caved in on top. After, calling Bread Beckers for help (great people) and about 15 attempts trying to get a good loaf I quit. I then tried making bread in the oven and first loaf turned out great. Got it down now. The Zo wasnt a total waste because I used it to knead my dough. But, I will try your recipe. Very informative video.
I ordered this machine several months ago from Pleasant Hill Farm but haven't opened it yet. I would definitely order from them again. I'm so glad you shared your recipe and experience, thank you so much!
I don't have one & wouldn't have space for it. Do you think you would have gotten one for your family if Pleasant Hill Grain had not sent it for review? I love their company & have ordered lots of products from them. I usually make sourdough bread & today made 3 loaves plus 26 rolls for my daughter's work party. This way I only make bread every couple of weeks. Like your videos.
Good question. I think it's very convenient for people who cannot spend the time in the kitchen. I personally do not use it often, because I'm a stay-at-home mom.
I have the mini baker and use it knead and rise a 1 lb loaf often. No, I do not bake in it, I like a normal shaped loaf! Once the dough setting is finished I put it in a regular pan, rise and bake in the oven. Works great for me. But I would love to try one of these too!
Hi. I’m so glad my friend referred me to your channel. What crust color do you choose? I just made mine per your instructions. It looks great. The top is a lot lighter than my oven baked
Purchased the Zoji Pac 20 ten years ago and it performs like it was brand new. Holes in the bread and two paddles are no big deal all the bread goes in the stomach anyway. The lid also heating the loaf make it perfect.
Question: I am considering buying the Virtuoso, does the recipe book have an elevation chart? I have trouble now adjusting to baking at 7000 ft. If it doesn't, I am open to suggestions.
Thank you so much for this! Blessings to you as you help us out! My first and only attempt using bread beckers whom I adore didn’t work out so thank you!
Sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
I got this for Christmas 2020 I wasn’t able to use it. Every time I bake it didn’t turn out well, it will rise and put it in oven and come out hard like stone! My eldest son gave me this as a gift I was afraid it will not be good. I follow directions as in the book I didn’t have to do anything like this video says to do all those timing that only expert will understand 😂 it turn out my first bread white turn out exact as the picture! I bring bread every two weeks to work I set it to be done by 4 am I love the smell! What I’m hearing is that it can take 1 and half? Automatic setting it takes 3+ hours and also I don’t have to keep it warm I will find out how to turn it off since it’s two hours …I guess I will play with it thank you so much the machine is the best and I haven’t try all of the recipes but will do for the holidays. Thank you!
Been using the supreme for over 15 years now! Thanks for putting your recipe to the test. I only ever use the dough cycle so I’ll be eagerly awaiting your tests on that with other recipes. I’ve never enjoyed anything baked in it because I enjoy shaping challah etc. Thanks! I will be giving your recipe a try on just the dough cycle in proportion to its capacity.
My understanding is what you have is the Virtuoso plus - and what you keep calling the Supreme is the Virtuoso, with the Plus being the new version of the Virtuoso. This is a very helpful video outside of that bit of confusing information. And I might be wrong, just what I am seeing as I research bread makers after mine died after a decade of use.
The bread machine I have is the Virtuoso Plus. The other bread machine pleasant hill grain sells is the Zojirushi Supreme so those are the two I’m most aware of.
Thank you so much for this info. Total newbie to both baking and milling grains. I rec’d Zor and Ank for Christmas! Im in S Fl and now in winter season what if any tweaks need ti be made now that temps are about 71/51 n low humidity? Happy New Year BTW
I’m trying to make keto bread in my Zojirushi Virtuoso using the Keto King recipe. The taste is good but I can’t get it to rise very good. I’m in East Tennessee. New to using the machine also. Thanks for any help you could give.
I have the Zojirushi Maestro....It is a one pound loaf size but also has the whole wheat setting plus a lot more and has the memory function as well. I love it...just didn't have the room for the Virtuoso. Not sure how to adjust your recipe for it but I don't think it would be as easy as just using half the ingredients....
Just got one for Christmas and have been experimenting with different recipes and flour mixes. I will give your recipe a try and see how it goes! I enjoy doing the whole process by hand and bake in the oven, but in the summer it is too hot and using my BBQ is a challenge. 😂 so I am looking forward to baking all year round now!
Usually yes but it all depends on the recipe. I did a video all about converting recipes to freshly milled wheat here: ua-cam.com/video/H588ovTX9No/v-deo.htmlsi=wcZXiG3Scs_v7k5u
I got Sue Becker’s book then I got everyone in my household on board with no longer buying store-bought bread and now it’s time to buy my Zojirushi! Healthy lives, here we come!
Hi! I just bought my Zojirushi and will use it tomorrow for the first time. Can you please let me know how you store your loaves? Not sure what to buy to store it in. Thanks in advance! 🙏
Been using this breadmaker for a few months using your recipe. Turned out great. Then, all of a sudden, my bread was not turning out. I experimented by using more water and it is turning out perfect again.
did anything change recently like different flour or different yeast or something? I just ordered this machine yesterday and received it today and cant wait to try it. Am reading up online as much as possible. I had given up on bread making long ago, but thanks to this channel and Felicia, I have been baking for about a year with great success!
@@GreenOcean1990 , no nothing changed. A friend of mine, who is a fantastic cook, told me that flour and especially freshly milled flour, can be very thirsty, so that is why I experimented with the amount of water.
Upon watching your video, I was hoping you would go through the settings of the courses for a small loaf of bread. You went too fast in your presentation. You had your own settings and that didn’t help me with setting the courses for a small loaf of bread using the homemade section of the recipe book that came with the machine. I don’t feel the recipe book did me any favours by not walking a newbie person through the settings for a small loaf of bread either. The first recipe in the book worked very well…a “set it and forget it” recipe…but the loaf came out too big. I tried the homemade recipe for a mini loaf and it started cooking…actually boiling the water before anything was kneaded. Obviously I didn’t set anything correctly. I noticed this early on and took the ingredients out immediately and tossed it before the machine was ruined. Help is needed for the “home made” recipes, please. Go slowly and please use the recipe booklet that came with the machine. I had another bread machine before, but this machine is really a gem. I need to know how to operate it correctly. Thank you.
Pleasant Hill Grain is a great company with lovely people doing their best to treat their customers with enthusiasm and respect. I bought the Zojirushi Virtuoso Breadmaker from them followed by the Bosch Mixer, and the Nutrimill Grain Mill. I also began ordering whole wheat in quantity from them and it makes FANTASTIC whole wheat bread a regular treat. You cannot go wrong with them.
New subscriber! Thank you. This did it for me ❤. Been hesitant to start milling due to time, but when you went into the whole bit about people who use crock pots and instapots and how this is simply a similar tool but for bread … it was a 💡 😂😂😂
My little machine is on the way.
Oh good, I'm glad it helped. And thanks for subscribing - welcome aboard!
That is a big machine, holy cow, that would take up a lot of room here, although I know they're the top of the line! I finally found a vertical/square 2# loaf machine (KitchenArm) that I can successfully bake fresh milled bread in. I'm glad you were able to get it from them, what a gift!
I thought the same thing but was surprised its not as huge as it looks in camera
Just bought a grain mill and the Z and this was the first recipe I tried in the Z. Turned out great! I live in North Georgia, one suburb over from Bread Beckers. I look forward to going over to check it out and to trying more of your recipes. You are a good teacher.
Oh wonderful - thank-you!
was it soft and fluffy? have you had to make any adjustments since then?
Hey Mary! We live in Woodstock and I have known Sue and Brad Becker for a long time. They and their team are the Real Deal! Anyway, just wanted to say "Hi Neighbor!"
When I make my bread and I take it out to shape the dough, I also then take out the paddles (before I put my shaped dough back in), as they are not needed to finish baking the bread. That way, I don't have those big holes in the bottom.
I also have the Zojirushi.
But I have not used it for a long time. I prefer to do it the regular way and use my oven to bake it. And I also can do more than one loaf at the time.
I purchased the Zo Virtuoso based on your recommendation and and used your recipe. Though the dough caved during the baking, the taste was Amazing!!! I used hard white Prairie Gold. Rewatching the video now to see where I need to adjust, I live in Arkansas.
Keep it up! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
What on earth? How did I miss this video!? I bought one of these in the very beginning of my journey and ended up returning it. So happy for this info and thank you!
Alright! My first ever milling and iam using your recipe. I added a tad more flour and kneaded a little bit more. It is baking now and looks and smells so good. I can not wait to try it. Thank you for being a great teacher ❤
Wonderful! Good for you, too! Stick around - I have videos on so many topics to help you along the way.
Esta es la receta más fácil que he usado en la zojirushi, el pan salió delicioso y a toda mi familia le encanto, muchas gracias Felicia por compartir estos videos que me han sido muy informativos!
Bueno! Gracias por el cumplido! Y mucha suerte a ti y a tu familia!
We just ordered our Virtuoso!so excited to try all things biblical bread🤗
Wonderful!!
I wonder if Maple Syrup could be substituted for the honey? And then use the dough cycle so I can make 2 smaller loaves?@@GrainsandGrit
@@puppetpattitry it and let us know how it goes! I'm sure it'll work , the taste may just be a bit different.
@@GrainsandGrit I’m giving it a try right now. Hoping for some beautiful dough and bread It will either FLOP OR FLY! 😀
Thank you for this ! I just received this same machine . So excited. Just unpacked it.
Yayyy!!!
When i bought my first bread machine the salesman told me to add 1/2 tsp more yeast tan a recipe calls for, aand i have not had a bad bread.
thanks for the tip :-)
Madam your expert views and video on bread making machine with STAINLESS STEEL bread PAN And thanks from INDIA
So few machines have those pans! Wish there were more!
I have an older zoji and the rest option is not available on my machine… would this recipe still work? If I just skip the rest 18 min setting?
It might not rise as much.
I just inherited my mom’s older machine and wondering the same thing. I decided to write down my settings in order while watching this video. Mine has a preheat setting at the beginning so I used that as the rest. Hoping it works. I’ll know in a little over an hour. 😊
Great channel! Look forward to all new eps.
Okay, I bought the Zojirushi Virtuoso and I've baked four loaves: two using the Z-recipe for White Bread, the Z-recipe for Rye Bread, and yours. Each loaf has been disappointing, due to the inside part of the loaf being heavy and almost soggy. I cannot imagine making a sandwich using these loaves, because all you'd taste is the bread. I know this is a Japanese machine and I know (since my wife is from Kumamoto) that Japanese white bread is different (better) than US white bread.
These loaves sure as heck aren't it. Help!! What can I do to make the bread crisper, lighter and less DULL tasting?
Thank you and thanks for the channel. (And for the community!)
BTW, I'm in the People's Republic of Brooklyn, and since these loaves are from the past month, there hasn't been a humidity problem.
Uh oh, and you've followed my recipe to a T? Make sure you follow each step.
@@GrainsandGrit I can read. Actually, your recipe was by far the worst. So get lost.
😂 you had me at PRofBrooklyn, where my mom came from! Sadly, I still have some of her accent and someone actually asked me exactly which street I lived on! (So rude) . I don’t have this machine but my recipe books all say to sift the flour, to not scoop it out and to measure dry ingredients in grams. This has helped my recipes.
Please except this comments as this happened to me and it may help you. Iron levels were low in me and I was having troubles breathing. I took iron IV three of them and they gave me a real boost and felt so much better. Pills take a longer time but still in time will work. I like NewRoots iron or some liquid one if you are interested at all. I hope this information helps someone.
The padels on my bread machine have play in each one. Is this normal? The lock in but there is back forth movement in each one
Shouldn't be too much play in there.
@@GrainsandGrit it rotates 30 degrees in each paddle. I'll make a video and post it here in this reply so you a judge if I have defective product. This thing cost me 500 bucks taxes in
Do you know how long the rest, kneading, rising, and baking cycles are? The books that came with my bread machine only indicated when it will beep to add extra ingredients. I have tried to contact the company on several occasions but to date they have not responded. Therefore, I really appreciate your assistance.
Bread Beckers have the cycles and times for the bread machine on their website. Edit: My replies to you are disappearing. The zojirushi official site has all their manuals with cycles and times.
But Bread Beckers say their machines bake for too long for freshly milled wheat resulting in a drier bread,, so you might want to alter the times and use bread beckers recommended times.
@@greentree_ I finally got in contact with someone, who I think works for Zojirushi and they will not tell me the cycle times. It's supposedly proprietary information. I would think the machine, components, etc. that goes into their machine might be proprietary but times for rising and kneading seem a little far fetched.
@@fritzj8 They have the manual available online for free and all the cycle times are there. Let me find it for you.
I replied to you 3 times now and they’re disappearing. Read my first comment.
@@fritzj8 👆
you missed adding extra water at the second batch addition. You need about 1 and a half cup of water so that dough can be moist.
Question: do you know the times I should set my Zo to make Bread Becker’s Ezekiel bread?
Just received mine and so far I question whether i'm smart enough to use it. hoping I can just dump the stuff in and start it, but I don't know
You can do it! Join our Grainie Bunch community, and we'll walk you through it: www.grainsandgrit.com/thegrainiebunch
What if you want to make raisin bread and preset it two hours before your kids wake up for school? I notice this one doesn't have a container to store your raisins and drop it in for you at the right time. So does this mean I should get a different bread maker?
You'll have to add the raisins after the knead cycle.
I just bought this exact bread maker since my old one of 12 years broke. I used your recipe, using hard white wheat, ground fine. I also live in Florida. My bread fell in and was too wet. Needed to rise more. I used your settings for the custom settings. I think I may need to bake longer. Would doing a second rise help? Any suggestions?
I have found it works best with hard red wheat. If bread falls that usually means it rose TOO much or was bumped while rising. So I may back off the rise time and if it’s still wet you may need to increase bake time.
I bought this bread machine and I’m baking my first loaf! I started beeping during the knead cycle. It was blinking “add”. I can’t find anything about this in the manual
This add sign is for add in ingredients like dried fruits, nuts, chocolate chips, etc. that’s the time to add those things.
I just got my machine. Turned to course one and light crust. I push start and it just stays there. Am I doing something wrong ?
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
Any way you can make a low carb version?
No. Bread is supposed to be loaded with complex carbs.
I worked at King Arthur flour and this was thee brand they sold, Waaaaaayyyy overpriced!
edit- this recipe did not work for me. it didn't rise much and fell in the middle.
I'm in Oklahoma, I'm going to try this recipe today and update in the replies. this is promising because I'm sensitive to eggs and I have only seen recipes with egg!
so far I've only done 3 loaves- with not great results.
#1 was the Beckers recipe with egg, no lecithin or vital gluten, 1tbsp breadmachine yeast, hot water, sues settings but lower rise time- it was soooo flat/dense and not edible.
#2 was the same recipe, warm water, 1 tbsp packet instant yeast, sues settings exactly- it was edible/tasty but caved in.
#3 same recipe but with only one packet yeast (a little less than the tbsp from previous), cold water, sues exact settings- it's cooking now.
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
@@GrainsandGrit no thanks, I'm not asking you for help, there was no question. I'm just commenting a review for other readers.
(you should stop copy-pasting this to people it's cringe.)
Has anyone tried making a 1.5 pound loaf with this machine?
It's a J not a G....
Yeah, got me on that one...
You really need an I’ve got skills apron. Just saying…..
Haha, you mean for this? grainsandgrit.com/merch/#!/ive+got+skills+dark-A638917212d071d752a1f11c7?productType=210&sellable=wQjVerpyDQc4pXlE4lm8-210-7&appearance=2
@@GrainsandGrit not a t-shirt, an apron
Please learn how to pronounce the name of the company...it's not that hard and it is not a Spanish word--it's a Japanese brand. Your repeated mispronunciation of the 'j' as an 'h' is distracting from what is important content of your video, which by the way I really like! Good job.
weirdest comment of the day, literally who cares? the i want to be offended crowd is so weird
@@leonierodarte612 You are symptomatic of the problem we have throughout our country today. Language MEANS SOMETHING and the aberration of it, not only destroys the meaning, it begins the process of reducing everything to 'least common denominator'....something I'm certain you fail to grasp. And as far as your inane comment: "I CARE, or else I wouldn't have made the comment! THERE! And there's a difference between correcting an error and being 'offended'. I'm correcting because she needs correction!
I agree - calm down about the mispronouncing of a word.
Oh, I'm completely calm. I'm just not relenting anymore about those who insist on remaining ignorant of what is one of the most expressive and beautiful languages on the planet. It is the bastardization and aberration of the English language that has led to much of the societal nonsense that we now see each and every day! Just listen to police shows on the television and 100% of officers consistently say: "Where's it at?" The 'at' is NOT needed, but it's becoming commonplace for politicians to utter the nonsense phrase: "It's where we're at now." There is a line in the sand and I'm continuing to draw it. Mispronunciation along with incorrect grammar are offensive and ignorant and NOT to stand up for correctness is to be complicit in promoting ignorance. "Me and her gotta go to where it's at." YUCKO@@kwesley73
Did she ever make any bread? I had to skip out after 20 mins of talking.
Calm down
Some people like detailed information and well, I guess you're the other group who wants to get to the point without any tips. It's all good. 😊
kind of tired listening to her as she's panting the whole process while talking ..why short of breath ?
Why so negative? You need help. Watch something else if you don’t like this video.
Commercial, flat out commercial. Thumbs down
My wife and I just received our Zojirushi bread machine and used your recipe to christen it. Everything in worked without a hitch and we are in Arizona at an altitude of 4700 feet. Thank you for your contribution to our health.
Oh good, thanks for sharing!
@@GrainsandGrit Have you ever tried adding eggs to your bread? I love to add two duck eggs from my organically-fed ducks. When I did it the first time, I had to reduce the flour TWICE because it rose so high. Bakers love duck eggs for that reason. I just reduce the liquid to account for the eggs. One way to do that is to put a little water in a measuring cup, add the eggs, then fill the water to the amount you need. Interesting that you put your ingredients in the bottom. I put my eggs and water in the bottom, then add the flour and make 3 little sections. I put 1 tsp salt, 1 Tablespoon oil, and 1 Tablespoon sweetener in the two outside sections and the yeast in the middle. I've always used Active Dry Yeast and never had any issues with it. But I was using King Arthur flour and the regular bread setting on my older machine. Today, I'm using MockMill 100 milled hard wheat berries so I'm trying the "whole wheat" setting my older Zojirushi has plus two eggs. We'll see what happens.
@@Growmap Cool, report back for us.
@@GrainsandGrit I used the whole wheat setting and did end up adding some all purpose flour because I didn't mill quite enough. It turned out perfectly using the standard whole wheat setting.
Someone mentioned that if the two paddles are lined up in the same direction the bread will be shaped more accurately and I tried it and it worked. So now I make sure the paddles are both facing the same direction when I start.
Ok I’m going to have to try that!! Thanks for the tip!
It IS True!!
@@GrainsandGrit
I found one of these at the thrift store for 12 bucks. Never been used. Brand new! I couldn’t believe it. I love it!! I’ve been through many bread makers. This one by far is the most premium one I’ve ever used. The two blades are awesome.
WOW!!! What a steal!! They clearly had no idea what they had lol Way to go!!
Oooooowe! Huge blessing!!
Wow !! Super score!!
Wow! Lucky you!!
Wowzers! Score!!
To help with the evenness of the loaf have both paddles facing the same direction before adding ingredients. I’ve had mine for awhile but only use it occasionally.
1 tablespoon of yeast is too much for bread machine, it will rise too much and be too yeasty. 2 teaspoons of yeast is ideal. Fast rising type.
I make bread in it for years. I just use wheat setting. 4 cups milled red/white flour, 2 cups warm water, 1/3 cup honey. 2 tsp salt 2.25 tsp yeast. No Oil. Comes out perfect every time. Salt is sprinkled on top of flour, not in the water.
but doesn't the salt need to stay far away from the yeast? where do you put the yeast?.
@stephienotcurry I agree, I just damp the salt in the water. 😊
I’d love to try your recipe because my husband is diabetic and doesn’t need the sweetener. I have a bread machine - it this kind. Do you have to autolyse your dough? Thank you!
Very informative and helpful video. Thank you very much!
Thank you for helping us use our Zojirushi bread maker!!! Who cares if you got the name all mixed up. You went out of your way to get one and troubleshoot it for us so we can throw in fresh milled flour. In my eyes you can call it what ever you want at this point. Thank you I repeat thank you so much!
Haha, thanks
Zo gee roo she is the correct pronunciation. I’ve just got mine. Can’t wait!
Yeah, I goofed
It’s funny, I didn’t know how it was pronounced, but I saw on Bread Beckers website that it was abbreviated Zoji, and I thought that doesn’t make any sense if the j is soft. I know I’m weird, but thank you for this comment! 😂
It’s Japanese, not Spanish. Pronounce the J.
True❣️However, pronounce it as you will, it’s an amazing machine. I do have the virtuoso - older model - bought it in 2018. The catch is I live in Melbourne Australia and so I’ve had to buy a transformer that reduces our 220 w power to 110 like in Japan and the US 😅. Our Aussie dollar is terrible against the US so the cost is almost double. Still worth it. I use it almost daily.
To lower the calories, I only used 2 tablespoons of oil instead of 4 and it turned out well, it was moist and soft. I never tried with more oil, what difference would more oil do?
I love my zorushi. One thing you didn't mention is it has 2 paddles. Most bread machines only have 1 paddle.
Yes I realized that when I was editing 🤦♀️ Thanks for mentioning it here!!
Well am so happy with this new bread maker. I have used the weight measures rather then by the cup, and my bread has turned out every time since I first got the machine. I did tweak the recipe for our location and it has been an exact science ever since. I know when we get rainy weather I will have to use a bit more fresh milled flour, but it won't be much. I did cut back on the amount of flour right from the start, because using freshly ground grains they absorb more liquid than store bought flour. So thank you for the demo and relaying how much you like it. It is the most expensive bread maker I have ever owned, and worth every cent.
Bought my Z from Pleasant Hill as well as a number of other items. Good reputable company. Had to plug them, they didn't gouge on their prices when everyone else was taking advantage of the lockup. Love my Z, best machine I ever had. Glad to see someone updating tips. It was needed!
I’ve come to love my Z too! I think I’ll call her Zoey 😀 and yes PHG has been great!
Thank you so much for all the information that you give us!!…. I do not have a lot of experience on making bread. I am trying to buy a bread machine, so I wanted to ask you if you have tried the KBS bread machine before. If you had, can you give me your personal opinion on the KBS machine, please.
GRACIAS!!!
Haven't tried that one yet.
👍❤
Tried the recipe today, came out perfect but I do want to increase bake time another 5 minutes!! Thank you!
Not sure how to add pics
Thanks for the video.
Just one feedback. You pronounce Zojirushi incorrectly. It is not a Spanish word . So J in Zojirushi is not like J in Jalapeno. You can watch Zojirushi manufacturer's UA-cam video to listen to the correct pronunciation (should be pronounced like Zo-gee-rushi).
Yeah, I mispronounce words. It's kind of my calling card, lol.
I upgraded my Zoj to the new model, I have been experimenting as well. I wish you had put in a photo of a slice at the end, I am really interested in what your crumb looks like.
I know, I completely forgot to add that but do know its pretty much the same as my regular simple yeast bread loaf :-) That was my goal - to have it basically the same.
Good video. Thank you. But the people that make the zojirushi pronounce the “J” in the video that I got with my machine. I know the “j” is not pronounced in Spanish but this is Japanese. Not even sure if a dvd still comes with it. I’ve had mine many years. But the video on Amazon from the manufacturer also pronounces the “j”. I do wish things like that did not bug me. Sorry.
I think I've heard it pronounced both ways, but you may have a point.
Hi. I have a Zojirushi bread machine. I live in New Mexico altitude 3878 feet. I reduced the Yeast from 1 Tbls to 3/4 Tbls because of the altitude thats 25% reduction in yeast. My Zojirushi settings that i programmed into memory 1 were a 18min preheat, 15min Knead. After the knead I pulled the dough out and shaped it into a nice loaf. I also removed the mixing paddles and laid the dough back in to rise. I increased the rise time from 25 min to 30 min so i could shape the loaf and remove the mixing paddles. I increased the baking time from 35 min to 55 min because when I baked it at 35 min. The loaf was raw in the middle. I also have a Nutrimill Harvest mill and used 1 1/2 cups hard white winter wheat and 1 1/2 cups hard red winter wheat to mill the flour for the bread for a 50/50 mix. The left over flour I used for bench flour in shaping the loaf and stored the rest in a mason jar and put into the refrigerator. Thanks #GrainsandGrit :-)
I bought my Zojirushi from Pleasant Hill Grains last summer. They had them on sale for $299 when everyone else was still at full retail of around $385 or so. I had done a lot of web searching on bread machines and the Zojirushi was always up there at the top of the list. I've been milling my own flour and using the recipe in the Zojirushi manual for whole wheat bread, using the factory settings for course #2 and going from there. About the only change I've made to the recipe was adding a little more yeast than called for. They said to use a level measurement for flour, yeast, etc. On the yeast, I've been using heaping teaspoons and it comes out perfect. I love the Zojirushi and couldn't be more pleased with it. I saw testimonies on the web from folks that have had theirs for more than ten years. I'm very much hoping mine lasts that long too.
Oh good. It’s an amazing machine!
Weather definitely does make a difference in bread making from one day to the next. I make a two loaf batch. The amount of flour difference from one day to the next can be as much as an entire cup of flour.
Yes definitely!! I don’t measure really when I’m making bread outside of the Z, I just go by the look 😀
I'm in Oregon. How do I learn how to make adjustments? I just bought the Virtuoso Plus.
Thank you very much! I started out bread making with that same Zo model you have in the video.
My problem was my bread ALWAYS caved in on top. After, calling Bread Beckers for help (great people) and about 15 attempts trying to get a good loaf I quit. I then tried making bread in the oven and first loaf turned out great. Got it down now. The Zo wasnt a total waste because I used it to knead my dough.
But, I will try your recipe.
Very informative video.
It's definitely a distinct technique.
I ordered this machine several months ago from Pleasant Hill Farm but haven't opened it yet. I would definitely order from them again. I'm so glad you shared your recipe and experience, thank you so much!
Hope you enjoy it!
This turned out great! Thank you so much!! Will you be sharing more recipes for the Zoji? Please? 😊
Perhaps - stay tuned!
Just bought one as I have 140 kg red hard grain. I usually make pizza but now a bread that is not dense well worth it ...
I don't have one & wouldn't have space for it. Do you think you would have gotten one for your family if Pleasant Hill Grain had not sent it for review? I love their company & have ordered lots of products from them. I usually make sourdough bread & today made 3 loaves plus 26 rolls for my daughter's work party. This way I only make bread every couple of weeks. Like your videos.
Good question. I think it's very convenient for people who cannot spend the time in the kitchen. I personally do not use it often, because I'm a stay-at-home mom.
It's a Japanese name! Pronounce the J as a J…… Zojirushi
You got me.
I received my bread machine, followed your basic bread recipe & settings, it will be done @ 1:12pm - can’t wait 😋
Wonderful!
It was Wonderful amazing Bread! 🙏🏽🥰
Oh we are in RPB-WPB south FL
I have the mini baker and use it knead and rise a 1 lb loaf often. No, I do not bake in it, I like a normal shaped loaf! Once the dough setting is finished I put it in a regular pan, rise and bake in the oven. Works great for me. But I would love to try one of these too!
Hey use what you got!! Glad it works for you 😀
do you make sure your paddles are lined up?
Hi. I’m so glad my friend referred me to your channel. What crust color do you choose? I just made mine per your instructions. It looks great. The top is a lot lighter than my oven baked
Great video! Please help us make einkorn bread in the zojirushi. Thank you 😊💗
Oye Einkorn is tricky lol I’ll add that to my list!
I add vital wheat gluten and bamboo fiber to einkorn for my low carb bread
Purchased the Zoji Pac 20 ten years ago and it performs like it was brand new. Holes in the bread and two paddles are no big deal all the bread goes in the stomach anyway. The lid also heating the loaf make it perfect.
Question: I am considering buying the Virtuoso, does the recipe book have an elevation chart? I have trouble now adjusting to baking at 7000 ft. If it doesn't, I am open to suggestions.
I would definitely recommend weighing your ingredients that way it’s precise the way you are dumping flour in isn’t very accurate
Is there a discount Coupon Code for Pleasant Hill grain to use for this model of Zojirushi ?
Actually, it is not the Corse section I am having trouble with , it is the cycle section….
Thank you so much for this!
Blessings to you as you help us out! My first and only attempt using bread beckers whom I adore didn’t work out so thank you!
I Love 💗 love 💗 my bread 🍞 machine took me ages to save up to buy this
What would be a good troubleshoot if the bread is a little dry and crumbles, especially the next day?
Sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
Have you used ancient grains such as Einkorn, Spelt or the like? Or have you made Ezekiel bread with the Zojirushi?
Not in the Zojirushi yet, but good idea!
I got this for Christmas 2020 I wasn’t able to use it. Every time I bake it didn’t turn out well, it will rise and put it in oven and come out hard like stone! My eldest son gave me this as a gift I was afraid it will not be good. I follow directions as in the book I didn’t have to do anything like this video says to do all those timing that only expert will understand 😂 it turn out my first bread white turn out exact as the picture! I bring bread every two weeks to work I set it to be done by 4 am I love the smell! What I’m hearing is that it can take 1 and half? Automatic setting it takes 3+ hours and also I don’t have to keep it warm I will find out how to turn it off since it’s two hours …I guess I will play with it thank you so much the machine is the best and I haven’t try all of the recipes but will do for the holidays. Thank you!
Good for you for sticking with it!
I prefer the dough cycle and thenbake in my wall oven.
Is there a reason you don’t do a second rise in the machine?
Been using the supreme for over 15 years now! Thanks for putting your recipe to the test. I only ever use the dough cycle so I’ll be eagerly awaiting your tests on that with other recipes. I’ve never enjoyed anything baked in it because I enjoy shaping challah etc. Thanks! I will be giving your recipe a try on just the dough cycle in proportion to its capacity.
My understanding is what you have is the Virtuoso plus - and what you keep calling the Supreme is the Virtuoso, with the Plus being the new version of the Virtuoso.
This is a very helpful video outside of that bit of confusing information. And I might be wrong, just what I am seeing as I research bread makers after mine died after a decade of use.
The bread machine I have is the Virtuoso Plus. The other bread machine pleasant hill grain sells is the Zojirushi Supreme so those are the two I’m most aware of.
It's on my Christmas wish list!! 😉
How do you make a loaf overnight and have it be warm and freshly baked when you wake up? Woukd you just do a really long initial rest time??
The machine doesn’t start working until the time you’ve set it to start. It goes until 13 hours delay start.
Thank you so much for this info. Total newbie to both baking and milling grains. I rec’d Zor and Ank for Christmas!
Im in S Fl and now in winter season what if any tweaks need ti be made now that temps are about 71/51 n low humidity? Happy New Year BTW
YAY!! You should be good with the settings at those levels. It's when things get super cold or super hot we need to tweak.
I made this yesterday, but we like our bread a little sweeter. Have you tried adding a little more honey and if so, do you add more flour?
I suppose a little more would be ok. But much more, and I would look into cake recipes.
I’m trying to make keto bread in my Zojirushi Virtuoso using the Keto King recipe. The taste is good but I can’t get it to rise very good. I’m in East Tennessee. New to using the machine also. Thanks for any help you could give.
Keto bread? That sounds like a misnomer. Gluten in wheat flour is what causes bread loaves to rise. It's all part of God's wonderful gift of grains.
I don’t have this machine but mine has a keto setting, does yours? If not, use the low gluten setting as these flours should knead once.
I have the Zojirushi Maestro....It is a one pound loaf size but also has the whole wheat setting plus a lot more and has the memory function as well. I love it...just didn't have the room for the Virtuoso. Not sure how to adjust your recipe for it but I don't think it would be as easy as just using half the ingredients....
I half ingredients all the time with the Zo recipe don’t have a zo but I do use their recipe in half works super good. Maybe this will help you
Just got one for Christmas and have been experimenting with different recipes and flour mixes. I will give your recipe a try and see how it goes! I enjoy doing the whole process by hand and bake in the oven, but in the summer it is too hot and using my BBQ is a challenge. 😂 so I am looking forward to baking all year round now!
Sounds great!
How can I do the Push down thing?
Great video! Thanks!!
so you can buy a mill and hard red wheat and then use recipes like usual?
Usually yes but it all depends on the recipe. I did a video all about converting recipes to freshly milled wheat here: ua-cam.com/video/H588ovTX9No/v-deo.htmlsi=wcZXiG3Scs_v7k5u
Where/how do you store your flour once it is milled?
In my bread :-)
Do you have a coupon code for pleasant hill grain? You work with them, would be awesome if we could get a discount code!
Not at the moment, but stay tuned.
Thanks, I'll keep an eye out :)
I got Sue Becker’s book then I got everyone in my household on board with no longer buying store-bought bread and now it’s time to buy my Zojirushi! Healthy lives, here we come!
We took Sue's class on the 14th and came home with this machine and a ton of grains!
That's wonderful! Keep it up!
Hi! I just bought my Zojirushi and will use it tomorrow for the first time. Can you please let me know how you store your loaves? Not sure what to buy to store it in. Thanks in advance! 🙏
Got you covered, I did a video all about how I store my baked goods: ua-cam.com/video/Waom-_N93VY/v-deo.html
@@GrainsandGrit thanks for getting back to me! My loaves are sinking after baking but they taste good! Gonna have to figure that out next! 😆
Been using this breadmaker for a few months using your recipe. Turned out great. Then, all of a sudden, my bread was not turning out. I experimented by using more water and it is turning out perfect again.
Great to hear!
did anything change recently like different flour or different yeast or something? I just ordered this machine yesterday and received it today and cant wait to try it. Am reading up online
as much as possible. I had given up on bread making long ago, but thanks to this channel and Felicia, I have been baking for about a year with great success!
@@GreenOcean1990 , no nothing changed. A friend of mine, who is a fantastic cook, told me that flour and especially freshly milled flour, can be very thirsty, so that is why I experimented with the amount of water.
Thank you very much Felicia for all the explanations, and your recipe! God bless you!
You are so welcome!
Upon watching your video, I was hoping you would go through the settings of the courses for a small loaf of bread. You went too fast in your presentation. You had your own settings and that didn’t help me with setting the courses for a small loaf of bread using the homemade section of the recipe book that came with the machine. I don’t feel the recipe book did me any favours by not walking a newbie person through the settings for a small loaf of bread either. The first recipe in the book worked very well…a “set it and forget it” recipe…but the loaf came out too big. I tried the homemade recipe for a mini loaf and it started cooking…actually boiling the water before anything was kneaded. Obviously I didn’t set anything correctly. I noticed this early on and took the ingredients out immediately and tossed it before the machine was ruined. Help is needed for the “home made” recipes, please. Go slowly and please use the recipe booklet that came with the machine. I had another bread machine before, but this machine is really a gem. I need to know how to operate it correctly. Thank you.
Pleasant Hill Grain is a great company with lovely people doing their best to treat their customers with enthusiasm and respect. I bought the Zojirushi Virtuoso Breadmaker from them followed by the Bosch Mixer, and the Nutrimill Grain Mill. I also began ordering whole wheat in quantity from them and it makes FANTASTIC whole wheat bread a regular treat. You cannot go wrong with them.
Couldn't agree more!