Let’s use this space to share and discuss bread machine baking - recipes, notes and tips.
I’ll start. I have a Zojirushi mini, which makes 1 lb. loaves. I purchased it recently, after not having a bread machine for well over a decade. I wish I had kept my recipes from that original trip down the rabbit hole, but I didn’t. Soon after being gifted that original machine, which was my gateway to bread baking, I discovered sourdough, and thought I would never use a bread machine again. Ha ha! Time and arthritis will take you places.
My new machine came with a recipe for French bread. It makes for a fine sandwich loaf, and is something I have made repeatedly. If I’m not using the timer, I’ll add 50 g. sourdough discard to the liquid (reducing the flour and water accordingly). I would hesitate to add discard using the timer, however, as it tends to separate, and I’d be concerned the addition of flour to the liquid might clog the paddle.
FRENCH BREAD – 1 LB. LOAF
194 g. water
293 g. bread flour
6 g. granulated sugar
6 g. powdered milk
5 g. granulated salt
1 t. ADY (I used ¾ t. instant yeast)
My first loaf ballooned up, and then collapsed, the result of a large air pocket at the top. I monkied around with the amount of instant yeast, and finally settled on 1 t. (the original recipe calls for 1.5 t.). Zojirushi says to limit the addition of small seeds to 20 g., I used 30 g. with no issues. Also, just before the bake cycle starts, I go in and brush the top with a little water, and sprinkle with a few more seeds and grains. If using the timer, I would sub powdered milk (and water) for fresh.
SAMPLER HONEY WHOLE WHEAT
¾ c. milk
2 T. honey
1 T. salted butter
200 g. whole wheat flour
30 g. bread flour
1 T. VWG
1 t. granulated salt
1 ½ t. instant yeast < - - - I use 1 t.
30 g. seed blend *not original to the recipe