Does your bread comes out very dark and hard from bottom even in light crust setting? I followed the basic bread recipe nd it happenedon;t know why?
1972501
Ours is harder than the rest of the loaf, but not too hard. I also DO NOT believe we have used the light crust setting. If you continue to have a problem, may I suggest you email or call the customer service for the machine. Sometimes they can offer an answer, or if there is a real problem with the machine, maybe they will make an offer to replace it or service it.
1972502
Sounds like you might be adding too much flour. Be sure to scoop the flour with a spoon into the measuring cup and then level off with the straight edge of a butter knife. Do not scoop the flour with a measuring cup or pat it down. It's very important not to pat it down because this will cause the bread to have too much and it will be heavier and with a weird texture. Also, be sure to refrigerate the bread yeast if you have a jar and you've opened it. Be sure any packets of bread yeast haven't reached their expiration date. Be sure not to forget to add the salt, oil, sugar. Do not leave anything out. Follow the recipe exactly, be sure to add the flour to the cup correctly and your bread should turn out delectable.
783852
Something must be wrong with the bottom heating element. When I first got mine, the bottom came out burnt and the top was not baked.I modded it so that I can turn the bottom element off after baking 45 sec. Leave the top on for a total of 3 Min.
1156272
Yes! We've only had our Mini Zoji for about a month but all of our initial breads came out with dark, almost burnt, thick crusts. Using the light crust setting only helped a little. I read on the Zojirushi web site that they recommend either using milk in place of water or reducing the flour amount by 2 Tbls. I haven't tried these options yet. What has worked for us is to check the bread's temperature with an instant read thermometer and stop the baking when the temp gets to about 195 deg F. This has consistently shortened the cooking time by 8-9 minutes but is producing very nice loaves. So now we just set our own timer to 8 minutes less than what the Mini Zoji is showing. Not a very elegant solution but it works.
501737
I've had that happen as well (once) and I'm not sure why. The last loaf I made though was perfect - maybe add 3-4 minutes onto the cooking time (??)
772190
That's just fine. Mine isn't perfect either, but the crust on my bread is perfect every time. Worry not
2048208
You can't avoid a hole in the bread maker because you bake inside of it and there is a little propeller there to mix the doe. You would have to take it out, place into some other form, take propeller out, place it back. Who cares about the little hole. If bread is like a brick, then maybe you need to read instructions in the book and follow them exactly. Also make sure you have fresh yeast, that your yeast is not dead or too old. Have good quality flower too. My kid read instructions and made the first loaf of whole weat bread and it happened to be wonderful. That load was gone the same evening. He was very proud of it. Everybody praised the bread and the price was much cheaper than if I would buy it in the store. No more store bread for me.
772188
Mine was not a perfect fit either, I think it's because how the clay dries, but it did it's job while baking and my bread comes out perfect, I guess it helps the steam to escape a little bit instead of trapping all the moisture instead and dropping the moisture on the bread, try and bake and see how you feel about it
1663567
That all depends upon your recipe. This is a proofing basket, and it does a good job of it. Once you go from this to the oven, though, it has nothing to do with the basket. If you are still looking for recipes, you can try Tartine bread. It has some good ones. If you find that the crust is too crunchy, just put the bread in a gallon size ziplock bag, or wrap it in saran wrap, after it's cooled a bit and the moisture from the bread will soften the crust.
2029565
Never had a problem with this bread maker. We use to have fallen loafs with our old one so we modified the recipe using slightly less yeast. Good luck
1859923
I am not quite sure what you mean by good crusty Artisan bread but I believe it is a wonderful device - I take my bread out of the breadmaker for the last five to ten minutes as the top which is covered by the folding bit is still a little pale. Out bread is amazingly crusty and my recipe which is an incredible no knead one yields the most amazing toast - this is so much better than the sourdough breads I had been trying before. I make bread every second day and occasionally every day using the Lekue breadmaker. I recommend it and can give you my recipe to try if you like.
912034
I don't know because we sent it back. On the light setting the crust got very dark an it was hard.
804150
make sure your recipe fit the pan size - this is a normal sized bread pan so most bread recipes should work just fine - I suspect that your yeast isn't fresh or your not letting your doe rise long enough or in a warm enough location - your yeast is probably the issue here.
384755
Hi Aunt Bee! There's no trick to getting this bread crispy. It doesn't. It gets "stiff and chewy" with a delightful toasty flavor and darkens in color the longer you toast it. Come to think of it....regular toasts don't get "crispy" either? Oh well, Aunt Bee, perhaps potato chips might be more fun?
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.
1733911
Angel: New Breadman Ultimate Plus:Purchased new machine on Amazon, baked with reg flour and came out great, twice tried Red Mill gluten free bread mix following the instuctions exactly but both came out larger than 1/1/2 lb and raw in the center of the loaf. Anyone have any suggestions?
581628
I bought this machine for my friend. I don't know how the bread comes out. Sorry that I can't answer your question.
1719391
I just made my first loaf and it is dense and only half the loaf pan. (I've never ever made bread before so I wasn't sure what it should look like). I wonder if I should have soaked my yeast or used 120 degree water like the yeast bottle suggests... anyone else do this?