What is the dough weight to use with this pan? I know when I do rye in the smaller 9x4x4 pan, I use a 2# amount of dough. Would this require a 3# size
1022045
I use two pounds. It seemed like a lot at first and so I baked my first couple of loaves w/o the cover - of course, completely defeating the purpose of this marvelous pan (LOL) - which resulted in a l.o.v.e.l.y. crown of a crust. But now I use the cover w/o trepidation and the pan and I achieve a gorgeous-in-the-extreme Pullman loaf - much to the joyous reception from family and friends. Enjoy!
1022046
I used 2# it worked fine except some pushed out the end a little when cooking
1022047
I don't know what weight the dough is. I use a recipe to suit the 9x4x4 pan as well, but I modify the quantities of the ingredients (multiply them by 145%) to get the amount I need. It seems to work out fine every time.
802
The one lb mini is pretty small. For my husband and myself I have to make bread at least twice per week. I don't think you'll be able to use it to rise dough for other purposes.
264070
I use mine all the time for bread. My recipe actually calls for about the same amount of ingredients you use but have found that, because this does such a good job in 3 minutes of processing, I have cut back to about 2 1/2 cups of dry ingredients and I get an even nicer, lighter bread. Let me also suggest that,even though the friction of the processing DOES warm the dough substantially, I've learned that starting with 95 degree (F) water helps the dough rise faster and better. I find that no less than 2 min nor more than 3 min of "run" time is perfect for WONDERFUL bread.
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
18318
not a problem @ all. tip: place 2 circles of wax paper between each side of press when pressing tort. (1 piece on top and 1 piece on bottom. that way the dough wont stick to the press.
958232
I must admit I have not used it much. I covered something that that I had already baked in that size pan, but did not bake with it or try to get it to "seal" on. It seems to be MADE for 9x13 though. Good luck!
2101265
Jeanette- I bought the 5 qt. and have made bread as the perfect size for his recipe. The pan is quite heavy and the larger size you are asking about would be to big. I think... Happy baking, his bread is the best!
210363
Quoting from the manual: 1. Basic 2 lbs: This setting is probably used more than any other because it gives you the best results with just about any recipe. 2. French 2 lbs: Use this setting for making French Breads. French bread takes longer to knead, rise, and bake, providing a heartier crust. 3. Whole Wheat 2 lbs: The whole wheat setting offers a longer rise time form breads that contain more than 50% whole wheat flour. 4. Sweet 2 lbs: The sweet setting is for baking breads iwth high amounts of sugar, fats, and proteins, all of which tend to increase browning. 5. Quick 2 lbs: Use this setting for baking breads quickly - timne is slightly longer than Express Bake but the texture will be finer. 6. Express Bake 1.5 lbs: Use this setting for baking smaller loaves of bread in under one hour. 7. Express Bake 2 lbs: Use this setting for baking larger loaves of bread in under one hour. 8. Gluten Free: Use this setting for baking gluten free breads. It is necessary to make sure that all ingredients being used are marked as gluten free. Note that wheat-free does not always mean Gluten-free, you must read all labels carefully. 9. Dough: This setting lets you prepare dough for rolls, specialty breads, pizza, etc. which you shape by hand, allow to rise, then bake in a conventional oven. 10. Pasta Dough: This setting lets you prepare dough for pastas to make noodles, ravioli or other fresh pastas. 11. Jam: This setting is for baking jams and marmalades. 12. Bake: This setting is for baking dough. 13. Cake: 1 hour 30 minutes
1300017
All my recipes are different but, most of them (using 5-6 cups flour) make 2 nice loaves in these 1.5 lb. pans. I prefer bigger loaves for sandwich making.
1313430
If you're mixing a very small quantity of dough or batter it doesn't mix very well but if you're making a couple of loaves of yeast bread (which I'd call a medium quantity of dough) it works fine. Bake two and pop one in the freezer or give it to a neighbor!
800
I'm not sure what you mean by rising dough. If you mean you just want the machine to prep the dough, it will work the same, just make a smaller ball of dough. The small machine yields enough for a 1 lb. loaf opposed to 2.5 with the large Zo. I like the smaller model for a number of reasons. It takes less space. It makes just enough for 2-3 people over a few days. And smaller loaves mean I can make different types without waste. I love my little Zo. I've never regretted purchasing the smaller model.
2139682
I don't think that the kind of dough matters. All this does is press them, it doesn't bake them. I've used it for flour and corn (no gluten) tortillas. It is a little hard to get the thickness even. If I had to redo my purchase, I would buy one that has the pressure point in the middle not the side. Hope I helped.
228544
Because you either have too much dough in the pan and thus too much oven spring, or the lid is not on tight. Tighten the sides of the lid that slides onto the pan by pressing the full length of the edge against a flat surface. Check your dough by sliding the lid off enough to insert a thermometer. Your bread should register 190-200 when done. Use this http://www.amazon.com/Taylor-1470-Digital-Cooking-Thermometer/dp/B00004XSC5/ref=sr_1_1?ie=UTF8&qid=1417479880&sr=8-1&keywords=meat+thermometr What size is your pan, the 9 inch or 13?
209216
I haven't tried using less oil, but neither my daughter or I have found the bread to be oily at all, so we are wondering what kind of oil you used. I always use canola oil. I also use a bread maker, so I don't have to grease a bread pan. That could also be a problem. One time I messed up a loaf by buttering the top like I always used to do with the wheat bread I used to make before going gluten free. Bad idea!
1722903
It's light, it looks like whole wheat. I've tried it in sourdough, but it has never worked for me. I use 1/2 whole wheat and 1/2 rye and it comes out like a rock. 100% whole wheat turns out fine, so I think I need to work on the ratio.
1643640
I found the best is to use a 1 pound recipe. I like the double pan because I can make two different kinds fo bread at a time.
1157296
Whoa...may be the mixer head connecter insertion. Have you made "adjustments" for the height with the tool? Might be some of the problem, too. Mine seems to be somewhat loose at insertion with any of the beater attachments, which made me leery at the beginning; but it whips up double cookie batches with no problem. I make Divinity with it and whips it up great without any over-heat. I never tried it for bread dough, as I like to knead bread myself. I would call the 800 customer service number and talk to them about it, but first try your adjustment tool. Sorry you having problems with it...maybe I need to whip up a batch of French Bread to see how mine does...big snow storm here and roads are un-drivable in Champaign County in IL...so might just get it out and make some bread! :o) Let me know if the adjusting tool helped.