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ZOJIRUSHI CENTRAL

Hello. We are Zojirushi.

Here’s what you should know. (Usage)

Here’s what you should know. (Usage)

We started with baking basic breads for our own market in Japan. Over the years we developed ways to bake all kinds of breads to appeal to various food cultures around the world. Take a look at all the types of breadmakers we have and choose the one that fits your lifestyle. When deciding which is best for you, here’s what you should know.

Tags: breadmakers
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Zojirushi and You

Choose your type

  • The two types of breadmakers we have are made to fit your lifestyle. What kinds of bread do you like, or do you have special dietary needs? Are you interested in baking more?

  • Basic Choice

    This breadmaker bakes white, whole wheat, quick bread or homemade dough. The menu courses are simple and easy for novice bakers.

  • Advanced Choice

    In addition to the basic courses and functions, our advanced breadmakers will do specialized recipes to match the healthy lifestyles of people with dietary restrictions.

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Choose your size

  • With single- and double-loaf-size options, you can choose based on the amount of bread you can eat, or choose to bake more at a time and save the rest for later.

  • Single Loaf

    Our single loaf size bakes 1 lb. vertically shaped bread, approximately 5.5” wide. It will yield 11 1/2" slices.

  • Double Loaf

    Our double loaf size bakes 2 lbs. horizontally shaped bread, approximately 8.5” wide. It will yield 17 1/2" slices.

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Homemade Dough

  • How much dough?

    Depending on the size of your breadmaker, the dough function will produce enough homemade dough when making pizzas or croissants. Choose the size you need.

  • Single Loaf

    Our 1-lb. breadmaker, for example, will make enough dough for one 11-inch medium pizza; or 12 croissants or 14 butter rolls.

  • Double Loaf

    Our 2-lb. breadmaker will make enough dough for two 12-inch pizzas; or 24 croissants or 20 butter rolls.

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Baking Bread Right

Is this your first Breadmaker? Here are the tips for using it.

  • Yeast

    Always use fresh yeast. When yeast gets old, it will keep the dough from rising fully and you’ll end up with flat bread that hasn’t risen properly.

  • Measure Accurately

    This is important to baking—we recommend using a digital scale instead of measuring cups or spoons. Measuring by weight is more accurate than volume.

  • Order of Ingredients

    Always put ingredients into the baking pan in the order listed in the recipe. When placing yeast, create a dip in the flour to prevent it from touching any liquids.

  • Order of Ingredients

    Make sure you’ve chosen the correct baking course (and its ingredients) for what you’re baking. Double check before pressing that START button!

  • Course Selection

    After baking and removing your loaf from the pan, let it cool in room temperature for 2 to 3 hours before slicing. This will give you a crisp crust and soft interior.

  • Cooling

    If you’re timing your breadmaker for fresh bread in the morning, add 2 to 3 hours to allow for cooling time when setting the timer.

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After Baking Bread

Hints for After Successful baking.

  • Storing

    Before storing freshly baked bread, be sure to cool it for 2 to 3 hours at room temperature. Cooling before storing helps preserve the bread better.

  • For Eating Later

    Prevent drying out by cooling it down and keeping the bread in a plastic bag or airtight container.

  • For Eating Much Later

    Cool down the bread, cut the loaf into individual slices, wrap and store in the freezer.

  • Storing Dough

    To store dough, first form into desired shape, let rise, cover in plastic wrap and freeze. After freezing, take it out and store in plastic bags for long term freezing.

  • Why freeze this way?

    Freezing pre-shaped and risen dough helps retain its texture. Storing dough in this way allows you to use the dough in the portions that you need when baking.

  • How to bake frozen dough

    First defrost the dough at 86°F to 96°F, and brush with egg wash before baking. To bake pizzas, put toppings on the frozen dough before placing in the oven to bake.

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Hints and Tips

Bread not baking right?

  • Collapsed or Sunken Loaf

    Too much yeast, sugar or water; too little salt. Baking in high altitude. Reduce yeast by 1/8 to 1/4 tsp., and use cold water. Reduce yeast a little at a time until it improves.

  • Short, Dense, Dark Loaf

    Usually means too much flour or too little liquid. Sometimes because of too little yeast or sugar, or too much salt. Could be old ingredients. Reduce flour or increase liquids. Check dough during kneading if texture is too dry.

  • Lopsided Loaf

    Usually means too much flour (or dry ingredients) or not enough liquid. Recipe size could be too small. Adjust flour or liquids. If using your own recipe, increase recipe size. Minimum loaf size for our 2-lbs. machine is 1-1/2 lbs. 1-lb. breadmaker is 1-lb. minimum.

  • Lumpy Loaf

    Usually means too much flour (or dry ingredients) or not enough liquid. Adjust flour or liquids. Check dough during kneading if too lumpy—add water a tablespoon at a time until a nice round ball of dough forms.

  • Unmixed Ingredients

    The kneading blade(s) may have been installed incorrectly or not at all—don’t forget to put the blade in before adding the ingredients. The blade could also be worn out. Test it by wiggling it on the shaft to make sure it’s not just rotating freely; it should be turning with the shaft.

  • Add-on ingredients didn’t mix

    Usually means too much flour (or dry ingredients) or not enough liquid. Adjust flour or liquids. When the dough is too dry, add-on ingredients like raisins or nuts can’t penetrate the dough.

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