That’s it!
One of my notes on the recipe page, I wrote that it rose too high and was uncooked in the top and middle. That may have been from a watery cottage cheese. I generally use fat free cottage cheese, but at that time it may have been the regular stuff. Another note suggests to eliminate the water in the recipe. I used a combo of the dill seed and dried dill weed and I don’t recall spreading butter on the top at baking time but possibly when it was done. Goodness, I need to make a loaf or two, soon!
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Thanks for starting this thread! Question about the French bread recipe you posted - do you use the French Bread setting on the machine? Or the regular bread setting?
You are welcome!
On my machine it is called “Course 2 - European”.
Hope that helps!
Thanks!
So this was my attempt at adapting a tangzhong milk bread recipe for the Zojirushi mini breadmaker. This is reasonably close to a good loaf to me, but I admit my hand made one (sans machine) were better.
You have to make the tangzhong separately before hand, and this is more than what’s needed for 1 loaf ( makes 2 one lb loaves).
Tangzhong Starter
3 Tbsp bread flour
0.5 cup whole milk or water
Heat in a small sauce pan on low heat, stirring until you get to 65C and they form a paste (like smooth oatmeal).
Set aside and let cool to room temperature. Cover with plastic wrap, to avoid forming a skin on the surface. You will only use half for the loaf.
Milk Bread for 1 lb loaf
1.5 cups of bread flour
0.5 cup of whole milk
1 egg
1.5 Tbsp sugar
2.5 Tbsp butter
1 tsp active yeast
0.5 tsp salt
Half of your cooled tangzhong starter
Follow instructions on the machine to add your wet and dry ingredients. Half of the cooled tangzhong starter will go in with the wet ingredients.
This is not a very crusty bread so I use the soft bread/crust bake setting.
I don’t love the big hole that this machine makes at the bottom of my loaf (and I find a bit too much flour sometimes at the bottom too) so I’ve thought about using this recipe and only using the machine through the kneading part, and letting this rise and bake in my oven. Will have to report.
I futzed with the flour amount a few times, and I think I landed at 1.5. If it’s too loose or too hard to your liking, adding/reducing the amount by 0.25 cups.
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Thanks for posting the recipe!
I recently read on the KAF site that you can remove the paddles before baking. If you scroll down to Tip #3 of the following article, there it is. I haven’t tried it, but if I do, I will report back:
That’s so surprising to me. How does it knead and turn if that paddle is gone? 
You remove the paddle(s) after the second knead and just at the start of the final rise. I’ve timed my machine for other purposes, and learned when I can pull the dough and hand-knead in add-ins during the second knead. It’s kind of the same principal here with the paddles. Figure it out once, and you should be able to call the time with every bake.
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That’s good to know. I have been mainly using a ‘set it and forget it’ approach, so haven’t looked into timing it. Might try to do that with the next loaf and see if I can figure it out.
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Hensperger’s Bread Lovers’ Bread Machine Cookbook is currently free on Kindle Unlimited.
As is Anderson’s No Fuss Bread Machine Cookbook.
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Havent made it in awhile but love this recipe
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BARMBRACK BREAD - THE NO FUSS BREAD MACHINE COOKBOOK P. 212 (Michelle Anderson)
I purchased this book recently based solely on the Amazon reviews, which are many and positive. It was published in 2016. This is the first recipe I’ve tried. To its credit, the book gives 3 different versions for each recipe depending on the weight of the loaf – 1 lb., 1 ½ lb. and 2 lbs. The downside is the recipes contain measures, but not weights. For this first attempt, I used 125 g. per cup flour, and measured the rest of the ingredients by volume.
The modifications I made to the recipe were to 1) soak the currants starting the night before in 2 T. orange juice (drained well before adding manually), and 2) subbed the zest of 1 fresh lemon for the teaspoon of dried zest. Otherwise, as per the recipe.
For fun, I removed the paddle after the 2nd knockdown and just before the final rise. On my machine – on the basic setting - that was at the 2 hr. 15 min. mark. YMMV. My machine is so quiet, I almost missed the sounds of the first and second knockdown. Going forward, I would flour my hands before pulling the dough to remove the paddle. See photo – it worked to eliminate that big hole in the bottom.
I want to rave about this recipe! The loaf smelled great during the rise and the bake, and the bread came with perfect texture and lovely flavor. Bumping this one up my list for a repeat soon.
Here’s the original recipe for a 1 lb. loaf:
2/3 c. water @ 80-90 degrees
1 T. butter, melted and cooled
250 g. bread flour
2 T. granulated sugar
2 T. skim milk powder
1 t. granulated salt
1 t. dried lemon zest
1/4 t. ground allspice
1/8 t. grated nutmeg
1 1/2 t. instant yeast
1/2 c. currants
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Banana, Brown Sugar, and Anise Seed Bread
No photo, but this turned out good, and interesting. It’s in Rosenberg’s The Best Bread Machine Cookbook Ever - if you create a free account login then you can check the book out of the Internet Archive. The recipe is on p. 193 and it’s named ‘Philippine Banana, Brown Sugar, and Anise Bread’
For me, the dough was way too wet, so during the Knead 2 cycle I shoveled in another eleven Tbsp. whole wheat flour (for the 1 1/2 lb. loaf), until it formed a sticky ball. Not sure why her recipes all come out this way… Also note that her ingredients are listed backwards for most modern machines, so read it from the bottom up.
She recommends using the bread for peanut butter sandwiches, or run under the broiler with some coconut and sugar - both suggestions seem like good ideas!
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TRADITIONAL ITALIAN BREAD from The No Fuss Bread Machine Cookbook P. 41
The author describes this one as “good for garlic bread, bruschetta, and dipping in steaming bowls of soup”. The relative leanness of the dough and the use of olive oil is what appealed to me.
The loaf came out beautifully with a full rise and even texture throughout. It has a rustic mouthfeel and flavor, and is distinctly different from the more enriched French bread I referenced in the original post to this thread. I’ll be keeping both recipes in my file.
As far as the trick of removing the paddle after the second knockdown, that’s been working for me. This time I swiped the post with lightly oiled fingers before returning the dough to the machine. After baking, the bread popped right out of the pan, with nothing more than a tiny belly-button on the bottom to show where the paddle had once been (see 2nd photo).
For a 1-lb. loaf:
2/3 c. warm water
1 T. olive oil
1 T. granulated sugar
¾ t. granulated salt
2 c. bread flour < — I used 250 g.
1 t. instant yeast
Baked on Course 1 (basic) with medium crust.
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Just FYI King Arthur’s recent blog post on bread machines:
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I made some of the French bread from @MunchkinRedux ‘s OP in my mini Zojirushi with the French bread course and it came out pretty well.
Made a sandwich with some.
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I had this very same machine! A gift from my dad. Didn’t use it much, but there was one recipe for an orange bread that was fabulous.
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Such nice, thin, even slices! Do you use a guide for cutting, or just eye-ball it?
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WHOLE WHEAT BUTTERMILK BREAD from Michelle Anderson’s No Fuss Bread Machine Cookbook P.34.
This one has a 5:3 ratio bread flour to whole wheat, enriched with a tad of butter and honey. Buttermilk is the liquid element.
I found an error in the book. While the versions for the larger loaves contain salt, it was omitted in the recipe for the 1 lb. loaf. If making the 1 lb. loaf, you need to add 1/2 t. of granulated salt.
Otherwise, nice rise and nice texture. Nothing special, just your basic whole wheat loaf.
2/3 c. buttermilk
1 T. salted butter, melted and cooled
1 T. honey
¾ c. whole wheat flour < — I used 94 g.
1 ¼ c. white bread flour < — I used 156 g.
1/2 t. granulated salt
1 1/8 t. instant yeast
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Weren’t they comical? I recall one spin cycle (wiggling knead) where the R2D2 was possibly working its way across the counter.
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