The Zojirushi Breadmaker produces a mammoth size loaf of delicious bread. To maximize every last crumb I have a routine. First the loaf must be completely cool. Turn the bread on its side and thickly slice off the entire bottom of the loaf. This eliminates the "paddle holes" which might make a sandwich leak a bit. Cut that slice in cubes to make croutons. Leave them out for a day to dry. Then put them in a big bowl and spray with extra virgin olive oil. Add salt, pepper, and Italian seasoning. Toss well and spread on a baking sheet. Toast lightly in a 300 degree oven, being careful to watch for the best browning because it happens quickly. For the remaining loaf, leave it upright on a cutting board so that the crustless part is now on the bottom and protected from drying excessively. I always keep the bread knife on the board with the bread as well as a stick of butter with spreader. That way everyone can cut slices as desired. This will naturally promote eventual drying of the loaf especially if you don't cover it with a tea towel (which I never do). At the point where fresh slices are not as tasty, it's time to toast the slices. Cut them very thick and make "toad in the hole" for breakfast: butter the slices, then cut out a circle from the center. Melt more butter in a non-stick pan and when it's bubbly, lay the unbuttered side of the slice down in the pan. Flip when golden brown on the bottom. Crack an egg in the hole and continue to cook until yolk is set the way you like. Flip the whole thing again for a very brief cooking of the surface of the egg. I also slice the remaining bread for French Toast which is always better with a dry slice that will soak up the custard. Cube that bread and make bread pudding (YUM!) since this recipe is simply French Toast cooked in the oven. For a fruit flavor, add hot water to a cup of craisins or raisins. When plumped up, drain the water and fold the fruit into the cubed eggy bread. Put it all in a buttered Bundt pan and put that pan in a casserole dish full of hot water. Slide it in carefully and bake in a 350 degree oven for 45 minutes or until a toothpick comes out clean. If the loaf is absolutely too dry to cut in slices/cubes, it's time to make bread crumbs in the food processor. This is great to make breaded chicken tenders or meatloaf with bread as the binder. Have fun with your bread maker!
Such wonderful recommendations! thank you! My PAC 20 just turned ten years old and still works perfectly. Bummer the model was discontinued but their model now is just as good from what I hear. Happy baking!
@@skykitchen867 That's awesome to know that your PAC 20 has been going strong for a whole decade. It's a testament to Zojirushi's quality. Even though they've discontinued that model, it's great to know that the newer one is holding up just as well. Here's to many more years of happy baking with your Zojirushi.
I've been obsessed over bread maker reviews over the past week and stumbled across your video. I think I'm going to pull the trigger on this particular model but I really appreciate the depth of your coverage. It was really informational! Thank you!
Hey thank you for this video. I got my Virtuoso this morning and I made my first loaf this afternoon and it was lopsided. I was totally stumped on what I did wrong, or was worried it wasn’t working right, I stumbled on your video and it never occurred to me about aligning the paddles. Thank you very very much, am going to attempt my first timer for bread ready in the morning, can’t wait. Fresh bread and fresh cup of coffee. Heaven!
Hello Yvonne! Glad the tip helped! I also experienced the same but only discovered it after my second loaf! The paddles are the key! Yes, the fresh bread and coffee in the morning is
Any Zojirushi product is the best in the industry. I have used one of the best rice cookers and absolutely love it. Quality all over. The best user manual of any gadget I have owned. Smart Japanese !
I learned how to make whole wheat bread from my next door neighbor when I was about 14 years old. She would make around 15 loaves of bread in one shot using the Hi-C juice cans to bake them in. Then freeze them. I found it to be therapeutic and away to connect with my neighbor who was raising all boys.... You get the picture. 😊
I bought mine a month ago. It is one of life’s simple pleasures, and so satisfying to make food and really know what’s gone into it. And far easier than I’d imagined-especially if you bake by weight (put the bin on the scale, tare, add the first ingredient, tare again, etc etc. it’s far easier and less messy than having measuring cups, levelling them off, the excess spills somewhere, etc-all of which is very simple and yet produces just a bit of a mess each time.
There's something incredibly satisfying about baking your own bread and knowing exactly what's in it. And using a scale for measuring ingredients? Total game changer! It's cleaner, quicker, and just makes the whole process smoother. Here's to many more delicious homemade loaves with your Zojirushi!
From Québec: Thanks a lot for the blade info. By the way, I do put the basket on my scale and add the ingredients, saves a lot of washing. Does not cost a lot more for a bigger scale, by big I mean a little more than the one you have. Sometimes my pots are heavier than the maximum yours can take. Thanks again.......... very useful tip.
That’s what I do. And it’s actually faster and far easier than measuring by volume. I just add the first ingredient to the proper weight, then press “tare”, add the second ingredient to the desired weight, press tare again, and so on. It’s far faster than using measuring cups and levelling each cup off as you go.
I have had a Breadman that I have been using for 16 years. I love it. It has a PAUSE button that I use to remove the paddle, before baking, so I don't have the paddle gashes on my loaves. It also makes 3 different sized loaves. I bought a Zojirushi on a super sale and used it once. I wasn't impressed and put it in the closet for a few years. I was thinking of selling it, so I took it out a few days ago and tried it. I noticed that it makes only a 2 lb. loaf, although some recipes in the book were for 1 1/2 lb. loaves. I also didn't find a PAUSE button for removing the paddles. Since it has 2 paddles, I really wanted to remove them. I figured out the timing and removed the paddles. But the next day I decided to let the machine run itself without interference. I hated it-the loaf was so lopsided! But you explained about the paddles needing to face the same way and now I'm going to unpack the ZO machine and try it again. When I put the paddles in, I noticed that they were not facing the right way. Thank you SO much for your explanation. I will try the machine again soon.
all day i eat like a shark incredibly great, lots of fun. We were lucky to get 65% off the unit. Haven’t try all the recipes yet. Again you were most helpful, out of all the ppl on YT you were the best.
I just purchased a "Zo" bread machine in a thrift store ($3 ...what a deal!) and there was no instruction booklet. I looked up the recipes and made the cinnamon raisin bread. After the second rise I removed the dough and the paddles and put the dough back to bake so there were only two small holes in the bottom.
I am an experienced chef, and I just got my Virtuoso today! Thank you for providing the first video tutorial I’ve seen about my new bread maker. I feel much less intimidated by this remarkable bread maker now, and your video helped me. You have a wonderful demeanor for instructional videos because you are calm, clear, bright, and funny. I have subscribed and am looking forward to more interesting content. Thank you, new bread friend. 🍞💛🙏🥐
This was a great presentation... not too tedious yet totally engaging to watch and learn from. Have you ever made "Japanese Milk Bread" ("Hokkaido") in this bread machine? I have eaten it -- great and definitely different from American bread... in a good way! I know the final shaping is different, so it might have to be made using the "dough" cycle and then baked in a conventional oven. Thanks.
If you were using volume measurements on another machine, and happy with the results with the inherent weight variations with that technique, it is unlikely your results would be significantly different with the Zojirushi machine. I.E., you'd be happy doing it that way. Measuring by weight provides a significantly more accurate (and more importantly, consistent) measure of the ingredients but many find the variation in volume baking acceptable. This would apply to any machine. So this should be no deal breaker for you, since you've a successful volume measure baker anyway. 🙂
I use a scale as well since I no longer have the manual of plastic measuring devices after several moves.😒 I put the removable bread pan onto the scale , zero it out and weigh each ingredient directly in pan 😊 Instant baker 👩🍳
I hope you're doing well, you have a very good narrating voice. I want to get a bread maker someday, but hopefully a more affordable one. I'm not sure how much bread I'd like to make. I mostly like to make rice.
Thank you for your compliments! There are many alternatives in the market nowadays. Or use an oven which can be used to bake other things, not just bread. I got this bread maker because I wanted to invest on something I use almost daily. You can start with buying a bread and see how many days will it take you to consume one and that is how you can tell how many bread you can make in a week :)
Great review. Covered a ton of info I wanted to know in comparison to another make model..... Where the Zoji has heating elements on top, the other make model I am looking at has collapsible paddles. Liked, subscribed..... cheers on the beer dough :)
@@alldayieatlikeashark Still considering it. Besides the bread, it got me on the pizza dough :D And the possibility of using recipes sugar-free or gluten-free
Would love to see a close to authentic milk bread tutorial with this machine I’ve seen where the bread is rolled into three parts and stuffed side by side in a loaf pan with a lid when making traditionally without a machine. But how would one w a machine?
It’s all good. I didn’t realize that it had to “rest” before it got going. I’ve made three loaves so far with last being raisin and all are to perfection! 👊
@@alldayieatlikeashark Yes, I think the next item will be pizza dough. My son wants a loaf of wheat bread as well so we are going to venture out. It really is pretty flawless if you follow the directions.
I always freeze my bread. After it's cold we slice it wrap each slice in aluminum foil, and then put them in a freezer bag. The slices are so large in this 2 pound machine we only need one slice for a sandwich or for a piece of toast in the morning .
@@rdavid6981 I once read about removing paddles before baking and have been doing that for several years. My Breadman machine has a PAUSE button and I pause the machine after the punch down and before the second rise. It has revolutionized my machine made breads! Unfortunately, my Zojirushi machine has no PAUSE button, so I just had to figure out the time, set an alarm, and take out the dough to remove the paddles. Then I returned the dough to the machine and it baked. You can remove paddles when they are no longer needed in the cycle.
Yay, mission accomplished! 😄 So glad I could convince you! Get ready for some amazing homemade bread adventures with your Zojirushi Home Bakery Virtuoso.
Hi, Rachel! Thank you for the interest. You may want to check out my blog post about this - www.alldayieat.com/blog/zojirushi-home-bakery-virtuoso-review-7-tips-for-homemade-bread-bb-pac20/ i believe you can also see some recipes on Zojirushi website.
all day i eat like a shark I bake a variety of breads and rolls, including Artisan sourdough breads, manually. I use the ABM for enriched breads & rolls, like white Sandwich bread, pizza dough and dinner rolls. You have great videos, very thorough! Rob
all day i eat like a shark For sourdough, l learned various sources: Bread books, FB Groups, and UA-cam. The most common method that many copy is Tartine by Chad Robertson. But I started with Jim Lahey’s no Knead for years, them progressed to sourdough, but still go back to no Knead yeast. Have you tried no knead breads yet?
I discovered after a year of using the recipe on the side of the bread machine that it's different from the recipe on the Z recipe site. 544 grams of bread flour instead on 553 grams (on the side of machine). Doesn't seem like much of a difference but it seemed to make a smaller loaf of bread. I weigh all ingredients but I think the grams are off. I'm going to rework the cups to grams because it's too much of a difference on some of the ingredients. Hope this was helpful. I love my Z too.
8:32 Not sure if you were talking about straw brushes or not when you said said squeegee. But that's what I plan on buying. I'll have to pick up some cooking spray as well. Thanks for the tips!
I cannot find the pizza dough with beer or the cinnamon raisin bread recipes in the recipe booklet that came with my Zo. The booklet says raisin bread not cinnamon raisin. Also, there is no mention of beer in any of the pizza recipes. Can you share the recipes or tell me where I can find them? And thank you for the tip on removing and aligning the paddles. Not sure I aligned correctly but my first bread did not look lopsided. I still need to work on the knead, rise, bake times but overall it was decent.
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.
Have you used this for true sour dough, without commercial yeast? I would appreciate any tips you have for doing so, particularly if you have suggestions for programming a home baking course.
I have tried many recipes and ended up with this one: put the basket on your scale (I can change from pound to grams to millimeters) and add: 256 ml of 3.25 or 2% milk, 24 gr of unsalted butter, 7 gr of salt, 20 gr of honey, 400 gr of bread flour and 8 gr of instant yeast, in that order. Let me know what you think if you have the courage to try a Québec twisted recipe. I am the very proud owner of two of these machines. I have had (note sure of the verb tense, being a francophone) those for 6 years. By the way if you do not know what to do with the leftover bread: get a dog.
i got my Virtuoso today and i am underwhelmed, but I am not ready to give up yet I followed the cheese and onion recipe to the letter What I pulled out looked like Frankenstein's creation, not those beautiful loaves in all the videos(Yes I had the paddles lined up correctly) The most disappointing thing is the texture and the taste I can smell yeast and somehow inside the crust the bread seems undercooked, all I taste is maybe onion and undercooked bread,it also feels undercooked inside Does anyone have any suggestions to help me get those beautiful loaves I keep seeing in these review and instructional videos?
I've dabbled only a bit, but I've decided to make my own home-baked keto-friendly bread on a regular basis. I found the most amazing recipe for it that can be used in a breach machine. I bought a second hand Zojirushi the other day and I'm excited to begin using it. Your video was very helpful. :)
Great review! Just got this machine for Christmas! I’ll be using it along with a grain mill. Have you used a grain mill in tandem with the bread machine? If so, any recipes/tips for altering recipes?
all day i eat like a shark I got a NutriMill Plus grain mill. I really like it! We have many allergies in our house and finding good healthy bread that all of us can have is difficult. So I’ve slowly been adding these appliances so I can easily make my own. I’ll definitely try their recipes to start. Thank you for replying!
Pat, I am pretty new to Portland myself. If you have occasion to get up that way, I'd be pleased to explore the food scene with you. The food trucks are especially fun ways to sample cuisines at a very reasonable cost while meeting great local folks.
@@undrwrprty You sound like a foodie like my husband and I are. We're a gay couple thinking about moving to Portland for the cooler weather. Do you recommend Portland for people who like to eat a variety of foods and entertainment? Thanks for any advice!
I bought mine at a yard sale. She didn’t have the manual. So I don’t know what the time period is to pull the bread out and pull the paddles. Have looked on line found the instructions. Didn’t see a time when I could pull the dough and remove the paddles.
So Far, only Apple Pies! I have 20 apple trees and I get enough apples for a couple of pies each year. But I buy 6 large Honeycrisp apples for each pie sometimes more. They make a Fantastic apple pie. Sometimes they have too much juice, but after we cut the first slice we drain the juice My son is 15 in one day I may get 1 slice he polishes the rest off
I’m confused about the sour dough bread. From what I understand, you make the sourdough starter first which takes 2.10 hrs. Then add additional ingredients for the light sour dough bread, but what is the baking time for that? It says course #1 for light sour dough bread, which means it could take another 3.25 hrs? Like for medium crust white bread? In that case total time for sour dough starter + light sour dough bread would be 5.35 hrs?
Great review, great tip about the paddles! First loaf came out perfect. I didn't mind the paddles either, My previous bread makers had huge holes, these are not bad at all. I couldn't find the recipe with the beer?
Thanks for the awesome feedback! So glad your first loaf turned out perfectly. 😄 Those paddles can be a bit of a concern, but it's great to hear they didn't cause any issues for you.
I am just one and read that Zojirushi is best but mostly rated on the larger models. What about the smaller ones? Are the smaller ones worth the premium as they seem to not have the top heater and other zo features that are supposed to make them special?
I am not very sure because I haven't tried them but I will definitely post a video/ review if I decide to get a smaller one. This version though is adequate for me.
Yes, the Zojirushi Home Bakery Virtuoso has an "Only Bake" option! It allows you to use the machine for baking purposes without the need for kneading and rising functions. So, you can make other baked goods like cakes or bread that don't require the full bread-making process :)
Hello, I am thinking of getting the BB-CEC20 breadmaker model which is less expensive. I don't see the cinnamon raisin bread recipe in it's cookbook. Where can I get that recipe and how do you compare this model with the Virtuoso? Thank you
@@alldayieatlikeashark I always remove the paddles before baking. Just before the final rise or if I forget, I've done it after as well. Then I also see if the loaf looks lopsided and if it does, I shape it so it bakes evenly.
Hi Inga, I haven't tried it yet. But maybe next time I will make a video tutorial of how to make rye bread. How about you, which kind of bread do you like most? :)
My question is I always make pizza dough, however when the cylce is completed and ready to remove, i still have the flour inside the pan, Is it important to have the right temperature for the water??? If so what should it be? 1st I put my water,butter, flour, sugar than salt and yeast.
Pizza dough with active dry yeast typically goes with lukewarm water. Definitely lower than 110-105F because that’s the proofing temperature of the yeast. Anything too much higher than that will ruin the yeast.
Thank you for your very helpful and informative video. I just made the Cinnamon Raison Bread and love it. Have you made jam with your bread machine? I would like to but I contemplating on whether I should because I really don't want it to stain my machine. I wanted to do blackberry and blueberries. Will it stain my pan?
I wonder if you've tried making jam in the past year. I have a Zojirushi Maestro and have made various jams in it - apple, strawberry, blueberry, grape, blackberry. My machine is smaller, and the jam recipe in the recipe book fits in 1 pint jar. I didn't change the recipe much, other than adding different amounts of pectin depending on the fruit. The pan doesn't get damaged or stained (I make some hot tea and rinse the pan with that, then drink fruit tea) but if you're making a thicker jam (I use more pectin than the recipe that came with the machine) it can spit on the inside of the bread machine lid. If you hate having dark spots of jam on the machine, they do come off with a wet cloth (wait until your machine is cool enough for safety) but it takes awhile and I don't consistently clean it all off. For a few months I was making jam every week, on a different day than I baked bread, and it is doable and tastes better than storebought. I recommend buying MQ/markdown fruits when they look blemished but not rotten, and making jam - inexpensive and tasty. The Zojirushi recipe is less sweet than jams in US grocery stores, so you might need to adjust to taste, but I prefer it.
Hello!! I am very thankful for your video! I have this machine. It was a replacement for my old Cuisinart. I used my old one for YEARS and was so comfortable with it. This one I feel is a bit too high tech for me lol (dont laugh) lol. I have been dealing with lop-sided loaves for about 4 times! I didn't know the paddles were the problem. ( My old bread machine only had 1 paddle) That was an excellent tip! I have tried the basic white recipe, but was mildly impressed. I have a recipe for Portuguese sweet bread, but I can't adapt it for this bread machine. Do you have any recipes that will work with this machine (not one's from the user's manual) to make a super soft bread? Or do you have any tips for fluffy bread using this machine? Sorry for the lengthy comment. I have enjoyed your videos thus far. Thanks from FL
Thank you for your comment. I'm glad that you enjoy my video. yeast is the secret ingredients to make bread fluffy and soft, are you using the right amount of yeast and make more time on waiting. use bread flour over all purpose flour. hope some of this tips will help. have you tried making a white whole wheat bread? here is the link. ua-cam.com/video/bTjxjYkEx-4/v-deo.html
@@alldayieatlikeashark - I have a fantastic honey wheat bread recipe for bread machines that I've perfected over the last many years, but it's only a 1.5 pound loaf. However, my 20+ year-old Williams Sonoma bread maker has seen much much better days and I can't seem to find the replacement parts for it anymore. I'm anxious to purchase this version of the Zojirushi, but didn't want to get it if I can't use my recipe. By the way - I love your style - your review was really awesome! Thank you for posting it!
Any bread machine that can make a 2 or 2.5 loaf can make a 1.5 loaf. Recipes for 1.5 just use less ingredients. Go online and google recipe for 1.5 break loaf.
all day i eat like a shark, I happened to buy Mayer Bread Maker before I see your video, I am currently making bread using this pre-programmes machine. That is why I cannot control the two rise cycles, as the gluten free bread just need one rise cycle. The gluten free bread I made taste like half cake half bread creature!
I had a Breadman Ultimate years ago and am sorry I gave it to a relative when we bought the ZO. The ZO makes great GF bread. My only disappointment is the temperature of the dough. I make artisan bread, and the difference in the dough is the temperature. The dough in the ZO gets up to 95 degrees F. The company says the info is proprietary, but I’m curious as to what it is programmed for, and the rational. I don’t believe the dough in my Breadman got so hot, and it was with the Breadman that I learned to work with dough and try different things. I can’t imagine how 95 degree dough can work. It has risen before I take it out. For my handmade artisan breads, I keep the dough cool, about 80 degrees.
Have had my virtuoso for several years and never knew about the paddle orientation. My loaves mostly were lopsided but I lived with it. Great review.😊
Glad it was helpful!
Thank you for the blade tip- I was getting lopsided bread and didn't know why.
You're welcome! :)
Thank you for your video. I aligned my blades (using my machine for the first time) and still got a lop-sided loaf. Wonder what I did wrong?
I’ve been having the same problem and couldn’t figure out why. Can’t wait to make my next loaf so I can put the blades in the proper position.
The Zojirushi Breadmaker produces a mammoth size loaf of delicious bread. To maximize every last crumb I have a routine. First the loaf must be completely cool. Turn the bread on its side and thickly slice off the entire bottom of the loaf. This eliminates the "paddle holes" which might make a sandwich leak a bit. Cut that slice in cubes to make croutons.
Leave them out for a day to dry. Then put them in a big bowl and spray with extra virgin olive oil. Add salt, pepper, and Italian seasoning. Toss well and spread on a baking sheet. Toast lightly in a 300 degree oven, being careful to watch for the best browning because it happens quickly.
For the remaining loaf, leave it upright on a cutting board so that the crustless part is now on the bottom and protected from drying excessively. I always keep the bread knife on the board with the bread as well as a stick of butter with spreader. That way everyone can cut slices as desired.
This will naturally promote eventual drying of the loaf especially if you don't cover it with a tea towel (which I never do). At the point where fresh slices are not as tasty, it's time to toast the slices.
Cut them very thick and make "toad in the hole" for breakfast: butter the slices, then cut out a circle from the center. Melt more butter in a non-stick pan and when it's bubbly, lay the unbuttered side of the slice down in the pan. Flip when golden brown on the bottom. Crack an egg in the hole and continue to cook until yolk is set the way you like. Flip the whole thing again for a very brief cooking of the surface of the egg.
I also slice the remaining bread for French Toast which is always better with a dry slice that will soak up the custard. Cube that bread and make bread pudding (YUM!) since this recipe is simply French Toast cooked in the oven. For a fruit flavor, add hot water to a cup of craisins or raisins. When plumped up, drain the water and fold the fruit into the cubed eggy bread. Put it all in a buttered Bundt pan and put that pan in a casserole dish full of hot water. Slide it in carefully and bake in a 350 degree oven for 45 minutes or until a toothpick comes out clean.
If the loaf is absolutely too dry to cut in slices/cubes, it's time to make bread crumbs in the food processor. This is great to make breaded chicken tenders or meatloaf with bread as the binder. Have fun with your bread maker!
thank you for sharing the detailed steps!! :)
Such wonderful recommendations! thank you! My PAC 20 just turned ten years old and still works perfectly. Bummer the model was discontinued but their model now is just as good from what I hear. Happy baking!
@@skykitchen867 That's awesome to know that your PAC 20 has been going strong for a whole decade. It's a testament to Zojirushi's quality. Even though they've discontinued that model, it's great to know that the newer one is holding up just as well. Here's to many more years of happy baking with your Zojirushi.
I've been obsessed over bread maker reviews over the past week and stumbled across your video. I think I'm going to pull the trigger on this particular model but I really appreciate the depth of your coverage. It was really informational! Thank you!
Thank you. Glad the video was helpful. Have you got your bread maker and tried it? Would love to hear your experience about it.
Hey thank you for this video. I got my Virtuoso this morning and I made my first loaf this afternoon and it was lopsided. I was totally stumped on what I did wrong, or was worried it wasn’t working right, I stumbled on your video and it never occurred to me about aligning the paddles. Thank you very very much, am going to attempt my first timer for bread ready in the morning, can’t wait. Fresh bread and fresh cup of coffee. Heaven!
Hello Yvonne! Glad the tip helped! I also experienced the same but only discovered it after my second loaf! The paddles are the key!
Yes, the fresh bread and coffee in the morning is
Any Zojirushi product is the best in the industry. I have used one of the best rice cookers and absolutely love it. Quality all over. The best user manual of any gadget I have owned. Smart Japanese !
couldn't agree more Carlos! how long have you been using your zojirushi?
I learned how to make whole wheat bread from my next door neighbor when I was about 14 years old. She would make around 15 loaves of bread in one shot using the Hi-C juice cans to bake them in. Then freeze them.
I found it to be therapeutic and away to connect with my neighbor who was raising all boys.... You get the picture. 😊
Did u get pregnant
I bought mine a month ago. It is one of life’s simple pleasures, and so satisfying to make food and really know what’s gone into it. And far easier than I’d imagined-especially if you bake by weight (put the bin on the scale, tare, add the first ingredient, tare again, etc etc. it’s far easier and less messy than having measuring cups, levelling them off, the excess spills somewhere, etc-all of which is very simple and yet produces just a bit of a mess each time.
There's something incredibly satisfying about baking your own bread and knowing exactly what's in it. And using a scale for measuring ingredients? Total game changer! It's cleaner, quicker, and just makes the whole process smoother. Here's to many more delicious homemade loaves with your Zojirushi!
From Québec: Thanks a lot for the blade info. By the way, I do put the basket on my scale and add the ingredients, saves a lot of washing. Does not cost a lot more for a bigger scale, by big I mean a little more than the one you have. Sometimes my pots are heavier than the maximum yours can take. Thanks again.......... very useful tip.
You're welcome, I'm glad that you find it useful! Thanks for sharing too 😊
That’s what I do. And it’s actually faster and far easier than measuring by volume. I just add the first ingredient to the proper weight, then press “tare”, add the second ingredient to the desired weight, press tare again, and so on. It’s far faster than using measuring cups and levelling each cup off as you go.
Thank you! I’m going to try the cinnamon raisin bread and pizza beer dough😊
I have had a Breadman that I have been using for 16 years. I love it. It has a PAUSE button that I use to remove the paddle, before baking, so I don't have the paddle gashes on my loaves. It also makes 3 different sized loaves. I bought a Zojirushi on a super sale and used it once. I wasn't impressed and put it in the closet for a few years. I was thinking of selling it, so I took it out a few days ago and tried it. I noticed that it makes only a 2 lb. loaf, although some recipes in the book were for 1 1/2 lb. loaves. I also didn't find a PAUSE button for removing the paddles. Since it has 2 paddles, I really wanted to remove them. I figured out the timing and removed the paddles. But the next day I decided to let the machine run itself without interference. I hated it-the loaf was so lopsided! But you explained about the paddles needing to face the same way and now I'm going to unpack the ZO machine and try it again. When I put the paddles in, I noticed that they were not facing the right way. Thank you SO much for your explanation. I will try the machine again soon.
happy to hear that Ellen. :)
how did you figure out the timing to remove the blades?
I just used a 1 1/2 pound bread mix and it came out perfectly! I was afraid it would overcook the bread but it was delish!
Best review of any bread maker machine and excellent tips.
all day i eat like a shark Yes, I got the one you have and you were extremely helpful. Thank you for your good works.
all day i eat like a shark incredibly great, lots of fun. We were lucky to get 65% off the unit. Haven’t try all the recipes yet. Again you were most helpful, out of all the ppl on YT you were the best.
it is my pleasure! :) again, thanks for your feedback.
I had never heard about aligning the paddles either. Good to know.
I just purchased a "Zo" bread machine in a thrift store ($3 ...what a deal!) and there was no instruction booklet. I looked up the recipes and made the cinnamon raisin bread. After the second rise I removed the dough and the paddles and put the dough back to bake so there were only two small holes in the bottom.
wow! you really had a great deal!
Thank you .. I had no idea you could remove the paddles!
I love finding great deals at thrift shops and yard sales. I always haggle at yard sales for the best deal. 😊
Where did you find the cinnamon raisin bread? Zojirushi only says raisin bread. It has a little bit of cinnamon but not sure if it’s the same.
I am an experienced chef, and I just got my Virtuoso today! Thank you for providing the first video tutorial I’ve seen about my new bread maker. I feel much less intimidated by this remarkable bread maker now, and your video helped me. You have a wonderful demeanor for instructional videos because you are calm, clear, bright, and funny. I have subscribed and am looking forward to more interesting content. Thank you, new bread friend. 🍞💛🙏🥐
Thank you for the feedback @The Taco Slayer . how long have you been making bread? this machine is really a life saver. ;)
@@alldayieatlikeashark Hi, if you were making meat pies can it mix a pastry dough ?
A PROFESSIONAL chef using a bread maker!!!!!???
Yes-busy life, bruh
@@RarerCandy Haha!
Well i just got mine yesterday and i can't wait to make my first loaf of bread. I paid close to $400 for mine. So thanks for the great tips...subbed 👍
Hope you enjoy it! What bread do you intend to make?
@@alldayieatlikeashark thanks and i bought it to make gluten free bread being that it hard to find at the supermarkets in my area
that is actually a perfect idea! :) im excited to know how your first bread will turn out :)
You can tip the top of the pan towards you and it releases more easily. Great video 👍
Thanks for the tip! 😊👍 Glad you enjoyed the video!
Thank you for sharing your experience and tips!!!
You gave me very good information. Very helpful!👍
Glad it was helpful! Thank you too :)
Thank you so much for the informative video with the tops and good helpful comments The aligning of double paddle tip was extra good !🍞🥖🥯🥨🥨🥐
Glad you enjoyed it!
Nice tip
This was a great presentation... not too tedious yet totally engaging to watch and learn from. Have you ever made "Japanese Milk Bread" ("Hokkaido") in this bread machine? I have eaten it -- great and definitely different from American bread... in a good way! I know the final shaping is different, so it might have to be made using the "dough" cycle and then baked in a conventional oven. Thanks.
Not yet but I am exploring for recipes. Do you make your own bread at home?
I just have a $10 bread machine from Goodwill. But damn it makes awesome bread!
Thanks for the comment.
Your baby is adorable!!
thank you for the tip about weighing the ingredients. I'm a volume measure baker and having to switch to weighing might be the deal breaker for me.
Thank you! You can do it! :)
If you were using volume measurements on another machine, and happy with the results with the inherent weight variations with that technique, it is unlikely your results would be significantly different with the Zojirushi machine. I.E., you'd be happy doing it that way. Measuring by weight provides a significantly more accurate (and more importantly, consistent) measure of the ingredients but many find the variation in volume baking acceptable. This would apply to any machine. So this should be no deal breaker for you, since you've a successful volume measure baker anyway. 🙂
Thank you for your tips
My pleasure 😊
I use a scale as well since I no longer have the manual of plastic measuring devices after several moves.😒 I put the removable bread pan onto the scale , zero it out and weigh each ingredient directly in pan 😊 Instant baker 👩🍳
That's actually a great idea! :) What bread do you usually make?
Brilliant idea
I hope you're doing well, you have a very good narrating voice. I want to get a bread maker someday, but hopefully a more affordable one. I'm not sure how much bread I'd like to make. I mostly like to make rice.
Thank you for your compliments! There are many alternatives in the market nowadays. Or use an oven which can be used to bake other things, not just bread. I got this bread maker because I wanted to invest on something I use almost daily.
You can start with buying a bread and see how many days will it take you to consume one and that is how you can tell how many bread you can make in a week :)
Great review. Covered a ton of info I wanted to know in comparison to another make model..... Where the Zoji has heating elements on top, the other make model I am looking at has collapsible paddles. Liked, subscribed..... cheers on the beer dough :)
Glad it was helpful! Thanks for subbing :)
Great review! Has me even more anxious waiting for mine to be delivered! Can’t wait to try the cinnamon raisin bread
Wow! Im excited for you too! Have you baked cinnamon raisin bread before?
@@alldayieatlikeashark no I haven’t!
I hope your bread maker arrives soon! :) Please feel free to share some photos and your experience using the bread maker.
Thanks for the video review
Any time!
You said your machine is around 3 or 4 years old? It still looks brand new. That's pretty amazing.
thanks Sandra. I keep it well. :) have you tried this machine?
Man, what an incredible review. Thanks!
You are welcome! Are you buying something like this in the near future?
@@alldayieatlikeashark Still considering it. Besides the bread, it got me on the pizza dough :D And the possibility of using recipes sugar-free or gluten-free
:) Hope you'll get a good choice!
Just happened upon your video. You’re very articulate. Excellent video!
Thank you kindly! :)
Would love to see a close to authentic milk bread tutorial with this machine I’ve seen where the bread is rolled into three parts and stuffed side by side in a loaf pan with a lid when making traditionally without a machine. But how would one w a machine?
Very helpful. Many thanks!
It’s all good. I didn’t realize that it had to “rest” before it got going. I’ve made three loaves so far with last being raisin and all are to perfection! 👊
Sounds great! I am happy that you were able to make your own bread now.
Do you plan to make other jams, cakes or sourdough in the future?
@@alldayieatlikeashark Yes, I think the next item will be pizza dough. My son wants a loaf of wheat bread as well so we are going to venture out. It really is pretty flawless if you follow the directions.
Its really a wonderful tool!
You’re adorable. And I just bought the Virtuoso Plus. Looking forward to using it.
Thank you! How was it? Hope you enjoy it! :)
@@alldayieatlikeashark I've used it four times now. Everything is working out grreat. I have rye bread rising in it now. No complaints.
Hi thanks for the review.
Excellent video.
Salaam to you and to all.
Thanks for your support, Jay :)
Thank you. Great video.
Cool machine. Thanks.
Awesome review sir. Thank you.
Thank you. Glad you liked it!
I always freeze my bread. After it's cold we slice it wrap each slice in aluminum foil, and then put them in a freezer bag. The slices are so large in this 2 pound machine we only need one slice for a sandwich or for a piece of toast in the morning .
AWESOME video. Thank you.
Glad you liked it! Thank you! :)
Very good review! Thank you
Thanks!
To prevent holes on the bottom of the loaf, remove the paddles before the bake cycle.
How can you remove the paddles without wrecking the dough, I mean taking the rise out of the dough. I think you are joking right?
@@rdavid6981 I once read about removing paddles before baking and have been doing that for several years. My Breadman machine has a PAUSE button and I pause the machine after the punch down and before the second rise. It has revolutionized my machine made breads! Unfortunately, my Zojirushi machine has no PAUSE button, so I just had to figure out the time, set an alarm, and take out the dough to remove the paddles. Then I returned the dough to the machine and it baked. You can remove paddles when they are no longer needed in the cycle.
Excellent Review. Thanks so much!!!!
@daniel glad you enjoy it! have you tried making your own dough?
You convinced me! 😂
Yay, mission accomplished! 😄 So glad I could convince you! Get ready for some amazing homemade bread adventures with your Zojirushi Home Bakery Virtuoso.
Can you recommend a recipe book for this machine? I have looked around any none have good reviews.
Especially the beer pizza dough!!
Hi, Rachel! Thank you for the interest. You may want to check out my blog post about this - www.alldayieat.com/blog/zojirushi-home-bakery-virtuoso-review-7-tips-for-homemade-bread-bb-pac20/ i believe you can also see some recipes on Zojirushi website.
Thank you for a great Video. I have the Supreme model and would love to get the Virtuoso. The supreme makes a great loaf too.
all day i eat like a shark I bake a variety of breads and rolls, including Artisan sourdough breads, manually. I use the ABM for enriched breads & rolls, like white Sandwich bread, pizza dough and dinner rolls. You have great videos, very thorough! Rob
all day i eat like a shark For sourdough, l learned various sources: Bread books, FB Groups, and UA-cam. The most common method that many copy is Tartine by Chad Robertson. But I started with Jim Lahey’s no Knead for years, them progressed to sourdough, but still go back to no Knead yeast. Have you tried no knead breads yet?
RobP which one is smaller the supreme or virtuoso model
Keino Jones the supreme makes a great 2 lb loaf. Not sure about the Virtuoso, maybe 2.5 lb. but both seem to be the same physical size.
Wow, thank you. Great tips
You are so welcome! Do you make your own bread at home?
Great video!
I discovered after a year of using the recipe on the side of the bread machine that it's different from the recipe on the Z recipe site. 544 grams of bread flour instead on 553 grams (on the side of machine). Doesn't seem like much of a difference but it seemed to make a smaller loaf of bread. I weigh all ingredients but I think the grams are off. I'm going to rework the cups to grams because it's too much of a difference on some of the ingredients. Hope this was helpful. I love my Z too.
Hi Lynn! :)
8:32 Not sure if you were talking about straw brushes or not when you said said squeegee. But that's what I plan on buying. I'll have to pick up some cooking spray as well. Thanks for the tips!
Very helpful vid. Thanks.
Thank you!
I cannot find the pizza dough with beer or the cinnamon raisin bread recipes in the recipe booklet that came with my Zo. The booklet says raisin bread not cinnamon raisin. Also, there is no mention of beer in any of the pizza recipes. Can you share the recipes or tell me where I can find them? And thank you for the tip on removing and aligning the paddles. Not sure I aligned correctly but my first bread did not look lopsided. I still need to work on the knead, rise, bake times but overall it was decent.
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.
Have you ever tried to remove the paddles before baking?
Great tips. I have not seen the tips in other videos.
Thanks for watching! :)
Have you used this for true sour dough, without commercial yeast? I would appreciate any tips you have for doing so, particularly if you have suggestions for programming a home baking course.
I want to know this, too.
Good video...thanks
thank you. have you tried making your own homemade bread?
I made pound cake in my Zoji. I could have used it for a door-stop.
I have tried many recipes and ended up with this one: put the basket on your scale (I can change from pound to grams to millimeters) and add: 256 ml of 3.25 or 2% milk, 24 gr of unsalted butter, 7 gr of salt, 20 gr of honey, 400 gr of bread flour and 8 gr of instant yeast, in that order. Let me know what you think if you have the courage to try a Québec twisted recipe. I am the very proud owner of two of these machines. I have had (note sure of the verb tense, being a francophone) those for 6 years. By the way if you do not know what to do with the leftover bread: get a dog.
Thanks for that, I haven't tried it, to be honest, however, tempted to try it someday! Yes, I agree! I love this machine as well, really helpful 😊
Which setting do you use? My dogs 🐕 will eat bread but want butter😆the chickens 🐥 🐣 🐓 will eat all!
@@patwhite7300 setting 1 light
THANK YOU! I would have never thought to put the basket on the scale!!! ...now I will be making even MORE bread! haha!
i got my Virtuoso today and i am underwhelmed, but I am not ready to give up yet
I followed the cheese and onion recipe to the letter
What I pulled out looked like Frankenstein's creation, not those beautiful loaves in all the videos(Yes I had the paddles lined up correctly)
The most disappointing thing is the texture and the taste
I can smell yeast and somehow inside the crust the bread seems undercooked, all I taste is maybe onion and undercooked bread,it also feels undercooked inside
Does anyone have any suggestions to help me get those beautiful loaves I keep seeing in these review and instructional videos?
Thank you!
I've dabbled only a bit, but I've decided to make my own home-baked keto-friendly bread on a regular basis. I found the most amazing recipe for it that can be used in a breach machine. I bought a second hand Zojirushi the other day and I'm excited to begin using it. Your video was very helpful. :)
you can take paddles off at the end of the mixing then you dont get big holes in your bread
Thank you. Great tip!
Does anyone know the year that this model came out? Thank you!
Great review! Just got this machine for Christmas! I’ll be using it along with a grain mill. Have you used a grain mill in tandem with the bread machine? If so, any recipes/tips for altering recipes?
all day i eat like a shark I got a NutriMill Plus grain mill. I really like it! We have many allergies in our house and finding good healthy bread that all of us can have is difficult. So I’ve slowly been adding these appliances so I can easily make my own.
I’ll definitely try their recipes to start. Thank you for replying!
can you please include a pdf of manual so we can try the recipes
hello you can try this recipe here www.alldayieat.com/blog/multigrain-bread-machine-recipe/
You are fun and informative to watch. Keep up the good work. I am curious what city you live in?
all day i eat like a shark thanks for your reply. l lived in San Francisco for quite a while, now living near Portland, Oregon.
I guess I have to say Voodoo donuts because they are so creative in pushing the boundaries. Need to wash those down with Stumptown coffee of course.
Pat, I am pretty new to Portland myself. If you have occasion to get up that way, I'd be pleased to explore the food scene with you. The food trucks are especially fun ways to sample cuisines at a very reasonable cost while meeting great local folks.
@@undrwrprty You sound like a foodie like my husband and I are. We're a gay couple thinking about moving to Portland for the cooler weather. Do you recommend Portland for people who like to eat a variety of foods and entertainment? Thanks for any advice!
I added everthing in order. Water was at 86 degrees.
Hello Anna! Do you still have problem with flour being left inside the pan after the cycle?
yes
I bought mine at a yard sale. She didn’t have the manual. So I don’t know what the time period is to pull the bread out and pull the paddles. Have looked on line found the instructions. Didn’t see a time when I could pull the dough and remove the paddles.
Great Job Man!
So Far, only Apple Pies! I have 20 apple trees and I get enough apples for a couple of pies each year. But I buy 6 large Honeycrisp apples for each pie sometimes more. They make a Fantastic apple pie. Sometimes they have too much juice, but after we cut the first slice we drain the juice My son is 15 in one day I may get 1 slice he polishes the rest off
Temporal delay alert at 6:11, Capt. Kirk!🤣🤣🤣
LOL I didn't notice that! Thanks for pointing that one out (and for watching the video too!)
After 4 years using this machine, is it still in good working condition? Any black oil come from the paddles when mixing the flour?
No issues. Did you see my latest recipe? ua-cam.com/video/Cxtxhh9NWzw/v-deo.html
I’m confused about the sour dough bread. From what I understand, you make the sourdough starter first which takes 2.10 hrs. Then add additional ingredients for the light sour dough bread, but what is the baking time for that? It says course #1 for light sour dough bread, which means it could take another 3.25 hrs? Like for medium crust white bread? In that case total time for sour dough starter + light sour dough bread would be 5.35 hrs?
more or less, yes as the dough needs to rise.
Great review, great tip about the paddles! First loaf came out perfect. I didn't mind the paddles either, My previous bread makers had huge holes, these are not bad at all. I couldn't find the recipe with the beer?
Thanks for the awesome feedback! So glad your first loaf turned out perfectly. 😄 Those paddles can be a bit of a concern, but it's great to hear they didn't cause any issues for you.
I am just one and read that Zojirushi is best but mostly rated on the larger models. What about the smaller ones? Are the smaller ones worth the premium as they seem to not have the top heater and other zo features that are supposed to make them special?
I am not very sure because I haven't tried them but I will definitely post a video/ review if I decide to get a smaller one. This version though is adequate for me.
I'm really liking those double blades!
That has to make it better, right?
Those are actually the blades that does the mixing and kneading! Its the magic part of this machine!
Are looking to buy one?
Is there an only bake option on this machine?
Yes, the Zojirushi Home Bakery Virtuoso has an "Only Bake" option! It allows you to use the machine for baking purposes without the need for kneading and rising functions. So, you can make other baked goods like cakes or bread that don't require the full bread-making process :)
Hello, I am thinking of getting the BB-CEC20 breadmaker model which is less expensive. I don't see the cinnamon raisin bread recipe in it's cookbook. Where can I get that recipe and how do you compare this model with the Virtuoso? Thank you
Hello Pete, www.alldayieat.com/recipe/quinoa-pimento-stuffed-olives-gold-raisins-cilantro/ let me know!
I know this an older video, but have you used sourdough starter, that you made uo and put in fridge and then make it up?
fyi you can remove the paddles before it bakes the bread...
Thanks for the tip! Is that what you do?
@@alldayieatlikeashark I always remove the paddles before baking. Just before the final rise or if I forget, I've done it after as well. Then I also see if the loaf looks lopsided and if it does, I shape it so it bakes evenly.
How long does pizza dough take once you hit start? Thanks
What should the water temperature be for the pizza dough? Help!
Great video!
Can you make a rye bread? If so, which course you should choose? Thanks
Hi Inga, I haven't tried it yet. But maybe next time I will make a video tutorial of how to make rye bread. How about you, which kind of bread do you like most? :)
Are the manuals and recipe books printed metric measurements?
Yes they are. The recipe shows both weight and in measuring cups.
"I've had my bread mold, because I did not eat it quick enough. I did not like that." LOL, made me laugh.
Wasting food is not very good :( but of course, I cant eat bread with molds!
Interesting
Thanks! :)
@@alldayieatlikeashark how does the bread taste?
What colour is your kitchenaid stand mixer??! So beautiful
Thank you! It's pastel green :)
Have you ever made keto bread in the Zojirushi? If so, which setting would you recommend? Thank you
Hi Travis! Sorry, I haven't tried it yet and can't say what I would recommend. I hope I can try it soon though.
@@alldayieatlikeashark thank you for your response. If you try it, would you mind letting me know.
My question is I always make pizza dough, however when the cylce is completed and ready to remove, i still have the flour inside the pan, Is it important to have the right temperature for the water??? If so what should it be? 1st I put my water,butter, flour, sugar than salt and yeast.
Pizza dough with active dry yeast typically goes with lukewarm water. Definitely lower than 110-105F because that’s the proofing temperature of the yeast. Anything too much higher than that will ruin the yeast.
Thank you for your very helpful and informative video. I just made the Cinnamon Raison Bread and love it. Have you made jam with your bread machine? I would like to but I contemplating on whether I should because I really don't want it to stain my machine. I wanted to do blackberry and blueberries. Will it stain my pan?
You're welcome, Sandra! I haven't tried making it in my machine yet, so I'm not sure how easy it would be to remove the berry stains.
I wonder if you've tried making jam in the past year.
I have a Zojirushi Maestro and have made various jams in it - apple, strawberry, blueberry, grape, blackberry. My machine is smaller, and the jam recipe in the recipe book fits in 1 pint jar. I didn't change the recipe much, other than adding different amounts of pectin depending on the fruit.
The pan doesn't get damaged or stained (I make some hot tea and rinse the pan with that, then drink fruit tea) but if you're making a thicker jam (I use more pectin than the recipe that came with the machine) it can spit on the inside of the bread machine lid. If you hate having dark spots of jam on the machine, they do come off with a wet cloth (wait until your machine is cool enough for safety) but it takes awhile and I don't consistently clean it all off. For a few months I was making jam every week, on a different day than I baked bread, and it is doable and tastes better than storebought.
I recommend buying MQ/markdown fruits when they look blemished but not rotten, and making jam - inexpensive and tasty. The Zojirushi recipe is less sweet than jams in US grocery stores, so you might need to adjust to taste, but I prefer it.
Help.....just went through the steps for white bread and pressed start - is it supposed to be doing anything???
Yes. Did anything happen to your machine when you pressed start?
Got it figured out. This bread maker is the 💣
Hello!! I am very thankful for your video! I have this machine. It was a replacement for my old Cuisinart. I used my old one for YEARS and was so comfortable with it. This one I feel is a bit too high tech for me lol (dont laugh) lol. I have been dealing with lop-sided loaves for about 4 times! I didn't know the paddles were the problem. ( My old bread machine only had 1 paddle) That was an excellent tip!
I have tried the basic white recipe, but was mildly impressed. I have a recipe for Portuguese sweet bread, but I can't adapt it for this bread machine. Do you have any recipes that will work with this machine (not one's from the user's manual) to make a super soft bread? Or do you have any tips for fluffy bread using this machine?
Sorry for the lengthy comment. I have enjoyed your videos thus far.
Thanks from FL
Thank you for your comment. I'm glad that you enjoy my video. yeast is the secret ingredients to make bread fluffy and soft, are you using the right amount of yeast and make more time on waiting. use bread flour over all purpose flour. hope some of this tips will help. have you tried making a white whole wheat bread? here is the link. ua-cam.com/video/bTjxjYkEx-4/v-deo.html
Do you know if it can also make 1.5 pounds loaves?
@@alldayieatlikeashark - I have a fantastic honey wheat bread recipe for bread machines that I've perfected over the last many years, but it's only a 1.5 pound loaf. However, my 20+ year-old Williams Sonoma bread maker has seen much much better days and I can't seem to find the replacement parts for it anymore. I'm anxious to purchase this version of the Zojirushi, but didn't want to get it if I can't use my recipe. By the way - I love your style - your review was really awesome! Thank you for posting it!
Any bread machine that can make a 2 or 2.5 loaf can make a 1.5 loaf. Recipes for 1.5 just use less ingredients. Go online and google recipe for 1.5 break loaf.
How about gluten free bread? does it making well?
all day i eat like a shark, I happened to buy Mayer Bread Maker before I see your video, I am currently making bread using this pre-programmes machine. That is why I cannot control the two rise cycles, as the gluten free bread just need one rise cycle. The gluten free bread I made taste like half cake half bread creature!
all day i eat like a shark , cool , will check it out in my local stores to see how much does it cost. Thanks for the info!
all day i eat like a shark , Thanks a lot!
Yes! It makes great GF bread! Some recipes are better than the others. I love the cornmeal bread.
I had a Breadman Ultimate years ago and am sorry I gave it to a relative when we bought the ZO. The ZO makes great GF bread. My only disappointment is the temperature of the dough. I make artisan bread, and the difference in the dough is the temperature. The dough in the ZO gets up to 95 degrees F. The company says the info is proprietary, but I’m curious as to what it is programmed for, and the rational. I don’t believe the dough in my Breadman got so hot, and it was with the Breadman that I learned to work with dough and try different things. I can’t imagine how 95 degree dough can work. It has risen before I take it out. For my handmade artisan breads, I keep the dough cool, about 80 degrees.
Thanks for sharing your experience. I havent tried Breadman Ultimate though.
help! it’s rising too much. There should be a way to make it start baking NOW!
Hello! Did you follow the right ingredients? Im curious what happened to your bread!