Zojirushi Breadmaker Rocks! (2007-11-27)
I find that this 500gm loaf is perfect for us. There is no
point of having a bigger machine that makes a bigger loaf,
cause then we won't be able to finish it in two days and I'll have to
freeze the rest, thus totally defeating the purpose of having a
to make freshly baked bread
The best thing about the loaves is their crust. Oh man, it's
so crusty yet not so hard that it'll break your teeth. It's like
the crust is made of several layers of Pringles stacked together and it
just crumbles beautifully in your mouth. I have the impulse to
just shave off the crust on all five sides (not the top, the top
doesn't get crispy) and eat it every time a fresh
loaf comes out, but KL would have my head if I did that.
This bread machine can make three textures in its loaves: chewy,
fluffy and soft. Although the chewy texture is very soft, it is
too "spongey" for my taste. I'm sticking to the fluffy texture
which is perfectly soft and fluffy. (I haven't tried the soft
texture mode yet)
If I want chewy bread, I'd make the French Bread (baguette) loaf
which is seriously toothsome and has an even thicker but harder crust
like real baguette. The only drawback is you've really got to eat
it while it is fresh or the crust becomes chewy. But you can
always refresh the leftover bread in the oven. Simple.
There is, however, one imperfection about the machine: it doesn't
mix add-on ingredients evenly, thus resulting in whatever you add to
the dough (at the "add ingredients" timing) such as chopped vegetables,
pool on the perimeter of the bread. BUUUT, I found out a way to
haha. I add the ingredients at the very beginning instead of
later as instructed and everything gets mixed up real well.
P.S. I'm not posting recipes of the loaves here since they're only good when you make them in a Zojirushi, and if you already own one, you'd have those recipes in the instruction booklet already.
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