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Old 03-26-2006, 11:22 PM   #11
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I have one. Can't remember the brand but we got it for 10 bucks at a garage sale. I wish we used it more than we actually do.
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Old 03-27-2006, 09:34 PM   #12
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I just made some strawberry jam in mine this afternoon!


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Old 03-29-2006, 06:28 PM   #13
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I just got one today - free - from a co-worker who used it twice, I think...
Yeah!
I know it'll be better than store-bought bread. I'll have to see if I use it for the whole bake cycle or just to mix and knead.

I'm so excited though.
Downloaded the owner's manual from online - so many recipes to try!

I love the smell of bread baking. comfort food.
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Old 03-29-2006, 06:43 PM   #14
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Yes! What brand is it?

Now make some homemade soup or stew to go with that and you've got one heck of a meal!!


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Old 04-02-2006, 12:44 PM   #15
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Quote:
Originally Posted by Debbie
I have a bread machine.. and actually I just ended up using it for the quick mixes, you find on the store shelf.. they do taste great... and are quick to just dump in... wish I used it more for scratch type bread, but every time I used it, the bread turned out... thick, and never rised much.
We had this problem for while too... found out lately by experimentation that the liquid ingredients were not warm enough to properly activate the yeast. I've been making a point of setting any eggs or milk out for an hour or so ahead of time, and then using just lukewarm water. If no water, then I might even nuke the milk slightly so it's just warm to touch. I haven't had any problems with getting a good rise since I started doing this.

Our machine is a Wellbilt. We've had it for 12 years and it still works perfectly.
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Old 04-02-2006, 01:11 PM   #16
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If the water or milk that you use is not warm, then the dough won't rise at all. In most recipes, the Zojirushi instruction manual / cookbook recipes call for water and dry milk.

So I keep a small box of dry milk on hand for those recipes. But yes, the liquid MUST be warm, or it will kill the yeast.


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Old 04-04-2006, 07:40 AM   #17
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I have a dak, this recipe is very goog one that come with the machine.

Drew’s Famous Onion Dill Bread


1 package yeast

31/3-cups flour

¼ teaspoon baking soda

11/2-teaspoon salt

1 unbeaten egg (use ingredients at room temperature)



Mix together, warm and add:
¼ cup water
¾ cup cottage cheese
¾ cup sour cream
3 Tablespoons sugar
3 Tablespoons minced dried onion
2 Tablespoons whole dill seed
11/2 Tablespoons butter

In the order listed, place dry ingredients and egg into inner pan. Warm next set of ingredients, add them. Select white bread, and push “start” Lightly brush the top with a little melted butter at time of baking time if you wish.


This recipe is from the (DAK) Breadmaker Recipe book. I see no reason it could not be made with a mixer.

A personally memorable bread. And, one of my favorites. This rich bread fills the house with the enticing sent of onion and spicy aroma of dill. Everyone loves this hearty unusual bread!
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Old 04-04-2006, 08:24 AM   #18
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I want to make hot cross buns in mine, but haven't been able to find my bread machine cookbook. I have a few and can't imagine what I've done with them. I like the idea of doing everything except the baking in the machine.
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Old 04-04-2006, 08:56 AM   #19
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You might be able to get the recipe from a cookbook, if you have one that features the recipe.

One of the things that I like about the Zojirushi is that it lets you program three of your favorite recipes into the machine's electronic control panel for use later!


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Old 04-04-2006, 09:07 AM   #20
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I have access to a wonderful baker who uses a wood fired brick oven and makes superb artisinal breads...(the rye is only baked on Sundays at a lower temp than the rest of his oevre.) I have taken classes and own the Bread Bible should I move too far away...I'm ready to go it alone in my oven with a soapstone insert. Bread machine bread is fine, but it seems to lack the density and chew I want in a loaf.
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