Zojirushi bread machine question - Re: hamburger bun recipe

[Guest guest]

Mine is several years old - gets used often and works great. Holds up to

very stiff gf whole grain dough/batter (and is rumored to be able to make

jam - something I have never had interest in trying). Since I've had it,

I've recommended it to several people - none have been sorry they bought it

(most use whole wheat, another tough dough for a bread machine to handle in

any quantity, some are gf).

> -----Original Message-----

>

>

> Have you been happy with the Zojirushi machine? Which one did you get?

> Where did you buy it? Would you buy it again if you were shopping today?

> Would you recommend it to every one? To a friend? To an enemy? ;-)

>

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

I was just lookinf at it on Amazon. For the most part it is getting

great reviews. It's $199.95, which isn't really in my budget right

now, but it sure sounds nice.

>

> Mine is several years old - gets used often and works great. Holds

up to

> very stiff gf whole grain dough/batter (and is rumored to be able

to make

> jam - something I have never had interest in trying). Since I've

had it,

> I've recommended it to several people - none have been sorry they

bought it

> (most use whole wheat, another tough dough for a bread machine to

handle in

> any quantity, some are gf).

>

> > -----Original Message-----

> >

> >

> > Have you been happy with the Zojirushi machine? Which one did

you get?

> > Where did you buy it? Would you buy it again if you were

shopping today?

> > Would you recommend it to every one? To a friend? To an enemy? ;-

)

> >

>

> ---

> [This E-mail scanned for viruses by Declude Virus]

>

[Guest guest]

I am happy with this one, but the truth is

I rarely use it. If I had it to do

over again I would not spend my money on a bread machine. I think the bread texture and taste is

better when I mix it 5-10 minutes in my Kitchenaid mixer and then cook it in a

loaf pan in the oven. Since we don’t need to have 2 rise

times, knead, and punch down the dough, it really isn’t that time

consuming.

The bread machine is really useful to me

only if I have to have bread and must be gone from home when it is time to stop

rising and start cooking.

I think the Zo is a great machine but I

just like the bread better done the old fashioned way. I felt the same way about wheat

bread. I never bought a bread

machine before we were gf because I just didn’t think the taste and

texture compared to oven baked. The

zo was one of my first purchases after going gf and I later wished I had saved

the money for a different gadget! (I bought mine on Amazon.com when they had a

special price and free shipping).

However, this is just my opinion. Lots of gf folks out there love the

bread machine and use it constantly.

We do love the sorghum bread though! And we also really like Tom’s Light

Bread. Both of these are in the

Silly Yak files and both are great.

Becky

From: SillyYaks [mailto:SillyYaks ] On Behalf Of esther_p210

Sent: Monday, December 12, 2005

5:34 PM

To: SillyYaks

Subject: Zojirushi

bread machine question - Re: hamburger bun recipe

>

> Here you go! We have really liked this

recipe.

>

> Becky

> IRENE'S SORGHUM BREAD

> For the Zojirushi Bread Machine

Have you been happy with the Zojirushi machine?

Which one did you get?

Where did you buy it? Would you buy it again if

you were shopping today?

Would you recommend it to every one? To a friend?

To an enemy? ;-)

[Guest guest]

I am happy with this one, but the truth is

I rarely use it. If I had it to do

over again I would not spend my money on a bread machine. I think the bread texture and taste is

better when I mix it 5-10 minutes in my Kitchenaid mixer and then cook it in a

loaf pan in the oven. Since we don’t need to have 2 rise

times, knead, and punch down the dough, it really isn’t that time

consuming.

The bread machine is really useful to me

only if I have to have bread and must be gone from home when it is time to stop

rising and start cooking.

I think the Zo is a great machine but I

just like the bread better done the old fashioned way. I felt the same way about wheat

bread. I never bought a bread

machine before we were gf because I just didn’t think the taste and

texture compared to oven baked. The

zo was one of my first purchases after going gf and I later wished I had saved

the money for a different gadget! (I bought mine on Amazon.com when they had a

special price and free shipping).

However, this is just my opinion. Lots of gf folks out there love the

bread machine and use it constantly.

We do love the sorghum bread though! And we also really like Tom’s Light

Bread. Both of these are in the

Silly Yak files and both are great.

Becky

From: SillyYaks [mailto:SillyYaks ] On Behalf Of esther_p210

Sent: Monday, December 12, 2005

5:34 PM

To: SillyYaks

Subject: Zojirushi

bread machine question - Re: hamburger bun recipe

>

> Here you go! We have really liked this

recipe.

>

> Becky

> IRENE'S SORGHUM BREAD

> For the Zojirushi Bread Machine

Have you been happy with the Zojirushi machine?

Which one did you get?

Where did you buy it? Would you buy it again if

you were shopping today?

Would you recommend it to every one? To a friend?

To an enemy? ;-)

[Guest guest]

I am happy with this one, but the truth is

I rarely use it. If I had it to do

over again I would not spend my money on a bread machine. I think the bread texture and taste is

better when I mix it 5-10 minutes in my Kitchenaid mixer and then cook it in a

loaf pan in the oven. Since we don’t need to have 2 rise

times, knead, and punch down the dough, it really isn’t that time

consuming.

The bread machine is really useful to me

only if I have to have bread and must be gone from home when it is time to stop

rising and start cooking.

I think the Zo is a great machine but I

just like the bread better done the old fashioned way. I felt the same way about wheat

bread. I never bought a bread

machine before we were gf because I just didn’t think the taste and

texture compared to oven baked. The

zo was one of my first purchases after going gf and I later wished I had saved

the money for a different gadget! (I bought mine on Amazon.com when they had a

special price and free shipping).

However, this is just my opinion. Lots of gf folks out there love the

bread machine and use it constantly.

We do love the sorghum bread though! And we also really like Tom’s Light

Bread. Both of these are in the

Silly Yak files and both are great.

Becky

From: SillyYaks [mailto:SillyYaks ] On Behalf Of esther_p210

Sent: Monday, December 12, 2005

5:34 PM

To: SillyYaks

Subject: Zojirushi

bread machine question - Re: hamburger bun recipe

>

> Here you go! We have really liked this

recipe.

>

> Becky

> IRENE'S SORGHUM BREAD

> For the Zojirushi Bread Machine

Have you been happy with the Zojirushi machine?

Which one did you get?

Where did you buy it? Would you buy it again if

you were shopping today?

Would you recommend it to every one? To a friend?

To an enemy? ;-)

[Guest guest]

I will preface my question with I have

only made 2 loaves of bread in my life and they were in the bread maker. With

that said how do you know when your dough is done mixing in the KA? As I said I

have tried to do this in a bread maker but felt that it wasn’t really

mixed well enough. So how do you tell? Can you tell me the process you use when

making your bread (i.e. mix for so long then raise for so long etc). Thanks! –,

Washington State

I am happy with this one,

but the truth is I rarely use it. If I had it to do over again I would

not spend my money on a bread machine. I think the bread texture and

taste is better when I mix it 5-10 minutes in my Kitchenaid mixer and then cook

it in a loaf pan in the oven. Since we don’t need to have 2

rise times, knead, and punch down the dough, it really isn’t that time

consuming.

[Guest guest]

I will preface my question with I have

only made 2 loaves of bread in my life and they were in the bread maker. With

that said how do you know when your dough is done mixing in the KA? As I said I

have tried to do this in a bread maker but felt that it wasn’t really

mixed well enough. So how do you tell? Can you tell me the process you use when

making your bread (i.e. mix for so long then raise for so long etc). Thanks! –,

Washington State

I am happy with this one,

but the truth is I rarely use it. If I had it to do over again I would

not spend my money on a bread machine. I think the bread texture and

taste is better when I mix it 5-10 minutes in my Kitchenaid mixer and then cook

it in a loaf pan in the oven. Since we don’t need to have 2

rise times, knead, and punch down the dough, it really isn’t that time

consuming.

[Guest guest]

I got it at Costco when they were still selling it. They don't make

the model I have anymore, but the current model is comparable. It is a

heavy duty bread machine with two paddles, makes a horizontal loaf, and

is programmable so it will do gf bread. I would definitely buy it

again. I recommend it to everyone I meet. I am the one who originally

posted this bread recipe. It was developed by Irene from our Denver

CSA support group, thus the name.

Cheryl in Colorado

esther_p210 wrote:

>

> Here you go! We have really liked this recipe.

>

> Becky

> IRENE'S SORGHUM BREAD

> For the Zojirushi Bread Machine

Have you been happy with the Zojirushi machine? Which one did you get?

Where did you buy it? Would you buy it again if you were shopping

today?

Would you recommend it to every one? To a friend? To an enemy? ;-)

[Guest guest]

In the kitchenAid, you let it mix for 10 to 15 minutes at medium speed

(don't try this on lesser machines, many will just burn out and die, as will

a KA if you triple the recipe on the low end units). The xanthan (or other

gum added) also " develops " , as gluten does, just not quite in the same way.

This long mixing (some older recipes only went 4 minutes, which just barely

mixes everything together) plus using a mix of whole grains and bean flour

(plus whey or another protein powder) results in a moister bread with better

texture.

Rise time depends on temp - but usually 40-50 minutes and 50 or so min on

baking (internal temp of the bread should be 208-210 degrees, or it isn't

done and will cave in on the sides when removed).

-----Original Message-----

I will preface my question with I have only made 2 loaves of bread in my

life and they were in the bread maker. With that said how do you know when

your dough is done mixing in the KA? As I said I have tried to do this in a

bread maker but felt that it wasn't really mixed well enough. So how do you

tell? Can you tell me the process you use when making your bread (i.e. mix

for so long then raise for so long etc). Thanks! -, Washington State

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

In the kitchenAid, you let it mix for 10 to 15 minutes at medium speed

(don't try this on lesser machines, many will just burn out and die, as will

a KA if you triple the recipe on the low end units). The xanthan (or other

gum added) also " develops " , as gluten does, just not quite in the same way.

This long mixing (some older recipes only went 4 minutes, which just barely

mixes everything together) plus using a mix of whole grains and bean flour

(plus whey or another protein powder) results in a moister bread with better

texture.

Rise time depends on temp - but usually 40-50 minutes and 50 or so min on

baking (internal temp of the bread should be 208-210 degrees, or it isn't

done and will cave in on the sides when removed).

-----Original Message-----

I will preface my question with I have only made 2 loaves of bread in my

life and they were in the bread maker. With that said how do you know when

your dough is done mixing in the KA? As I said I have tried to do this in a

bread maker but felt that it wasn't really mixed well enough. So how do you

tell? Can you tell me the process you use when making your bread (i.e. mix

for so long then raise for so long etc). Thanks! -, Washington State

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

In the kitchenAid, you let it mix for 10 to 15 minutes at medium speed

(don't try this on lesser machines, many will just burn out and die, as will

a KA if you triple the recipe on the low end units). The xanthan (or other

gum added) also " develops " , as gluten does, just not quite in the same way.

This long mixing (some older recipes only went 4 minutes, which just barely

mixes everything together) plus using a mix of whole grains and bean flour

(plus whey or another protein powder) results in a moister bread with better

texture.

Rise time depends on temp - but usually 40-50 minutes and 50 or so min on

baking (internal temp of the bread should be 208-210 degrees, or it isn't

done and will cave in on the sides when removed).

-----Original Message-----

I will preface my question with I have only made 2 loaves of bread in my

life and they were in the bread maker. With that said how do you know when

your dough is done mixing in the KA? As I said I have tried to do this in a

bread maker but felt that it wasn't really mixed well enough. So how do you

tell? Can you tell me the process you use when making your bread (i.e. mix

for so long then raise for so long etc). Thanks! -, Washington State

---

[This E-mail scanned for viruses by Declude Virus]