Is there a way to know when it is finished kneading and rising so that I can take the bread out to shape into other forms and bake in my oven?
273721
Unfortunately, it doesn't beep on the dough only cycle. I just set my timer on my microwave, stove or my cell phone. For me that works great. Two dislikes for me, no beep at end of dough only cycle and display is not back lit.
273722
Quite probably; I simply put the ingredients in and wait. However, that said, this machine is not one I'd recommend. It has too often spewed dough over the edges of the insert, so that the dough falls to the hot coils and burns, and is impossible to fully remove from the machine. That MAY be because I've used gluten-free flours, but I can't figure why (a) if gluten-free is the reason the machine's instructions should so state; and (b) why this has never happened to me before with bread machines.
273723
Simply use the dough setting and make into any shape or loaf you wish. It works well.
81870
Yes, the steam that is trapped inside the dome gives a very nice crust and after the lid is removed for the last 10 minutes of baking, the loaf is nicely browned. You should also slash the top of the loaf before baking to allow for expansion, so the top will have a "cross or X" pattern as all artisan bread does.
2265988
Hi Alice. I baked my first loaf as the directions showed with the least expensive store bought box I could find. It came out fine, smelled wonderful, and I hated to throw it out. I cleaned the machine and it has worked like a charm ever since. Enjoy your machine, it's the best!
959072
A Zojirushi demonstrator suggested taking the dough out after second rise/before baking, giving it a quick knead (optional), and removing the blade(s) before returning the dough to the machine. There would then be only the tiny hole from the post. It does kill the "totally automatic" routine most of us want from a breadmaker, but timeline instructions in the manual should make it easy to time.
1082468
I put the bread dough directly on the pan and after it has risen, put it in the oven as is. I don't put anything under it as there is nospillage from the bread.
1785082
I take the bread out 10 minutes ahead of the end of its cycle to avoid a crust that is too dry. (I use the gluten-free setting, so that may not be the solution for you?). I also pull the paddles after the kneading cycle.
1471749
If you have a bread making machine, then it self rises in the machine. If you make it by hand you want it to rise in a warm spot, not a drafty spot.
77819
It's not easy. You have to place the bread on the rack placed in the middle of the oven. Then set the top dial at the highest setting, the middle dial to the top element setting (lower left), and the bottom dial to somewhere between the light and dark settings just before the 10 minute mark. However, you should understand that this just toasts the top side, you have to repeat the process after turning the toast, to do the other side. Even when your done, the toast is nowhere as good as an old fashion two sided slice toaster.
1272139
I used recipes from no-knead bread and the bread baker's apprentice. The bread maker did a good job but you have to accept the shape which is not like a loaf.
2153561
I use 5 minutes a day bread recipes, and I shape and proof my loves on the pans according to recipies and they come out perfect every time. I assume any recipe for your final proof will work. Just make sure you generously flour the pan.
1046529
If you want loaves shaped like store bought loaves, don't bake them in any breadmaker. Use it for the dough making, kneading, rising etc. then remove your bread and put it into a regular bread pan and bake it in the oven. If you bake them in the breadman, they are rectangular but they do not look like store bought.
1984202
I have never used this option, so I have no idea. I would suggest you do what I have found to be the best option with this machine: use the dough cycle (which takes 90 minutes), take the dough out and shape it or let it rise one more time and then shape it and let it rise again before baking in the oven.
1441373
I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l
812711
Yes. We do the second rise (proof) in the pan and then pop it into the oven.
2098226
I haven't, but see no reason for not doing so. Based on the size, I'd use a little over 2lb (1kg) of dough. You'll likely need to increase the baking time a little. That implies you may need to lay some aluminum foil over the top for the last ten minutes or so, to avoid over-browning the crust.Unlike the previous poster, I see no benefit to using the lift-out trivet. The pan is coated and a little oil or shortening should make for easy removal of the loaf.
1656905
Question. When do you remove the dough, to bake in the ZO? I want to mix, knead, rise 1 and then remove dough, put cinnamon swirl in FLATTENED dough, roll up jell roll fashion, remove blade , then rise 3 and bake. This method is for Cinnamon Swirl Bread in Beth hensperger bread machine book. She uses a machine with a "pause" button
455661
Yes. It has a setting specific to dough. That cycle stops when it is time for the dough to setup.