After proudly owning my Zojirushi bread machine (mannequin BBCC-X20) for over sixteen years, I lastly baked the fundamental white bread recipe from its guide—for the very first time—within the bread machine! I transformed the recipe from cups to metric, then went with the fundamental setting and a darkish crust.
Unique Recipe (cups and tablespoons):
- 1 1/2 cups water
- 4 1/4 cups bread flour
- 3 tbsp sugar
- 2 tbsp dry milk
- 1 1/2 tsp salt
- 2 tbsp butter
- 2 tsp energetic dry yeast
Transformed to grams:
IngredientWeight (g)Baker’s %
Bread Flour 510 100%
Water 355 69.6%
Sugar 38 7.5%
Dry milk 15 2.9%
Salt 9 1.8%
Butter 28 5.5%
Yeast 5.6 1.1%
All of the substances went in aside from the butter and water.
I warmed the water to 106°F.
Since I used to be utilizing all-purpose flour as an alternative of bread flour, I began by steadily including simply sufficient water to carry the combination collectively right into a dough whereas the machine was mixing.
I let it combine a bit extra till the dough gained some power, then added the butter and let it combine till totally homogeneous.
After that, I steadily added the remaining water, holding again about 20g, till the dough turned properly extensible.
The blending time within the fundamental setting ran out earlier than the dough reached the situation I needed, so I finished the cycle and restarted mixing till I used to be glad with the dough.
After that, I let the machine do its job and solely checked on it twice through the rise.
Right here’s the consequence:
I additionally made 100% WW bread in Zojirushi earlier than:
