Comments on: Zo, what’s up? Peach cobbler, creamy risotto, Sloppy Joes…

By: Deana

Deana — Fri, 04 Dec 2009 18:02:32 +0000

Question: I have a family favorite bread recipe that we love that I mix using KA mixer. It calls for 6 cups flour, 2 cups water + other ingredients. Anyway the recipe makes enough dough for two loaves. So here is my question- Can the zojirushi on the dough setting handle 6 cups flour 2 cups water )I live in humid Florida). I don’t want to over strain it but it would be nice if it could handle this much dough at a time. it can knead that much, I would take it out at the end of the knead, and let it rise on the counter. Mary @ KAF

Sincerely Deana

By: Leamlass

Leamlass — Sun, 08 Nov 2009 21:14:44 +0000

I bought a Zojirushi Bread Machine about a couple of months ago when my other one died. I have only used it a couple of time, but I like the loaf that it makes, although baking it in the oven is still for me the best way to go. I tried making KAF Country Loaf Saturday and let my Zo knead the dough, but when the loaf was finished, it hardly rose at all and the dough looked great ( with the holes etc) but it looked wet and I was wondering when kneading in the bread machine, does it rise once or twice, as the recipe says to take the dough out of the machine once it has risen once. Appreciate all the help I can get, thanks. On the dough cycle it rises once. Mary @ KAF

By: Tom

Tom — Tue, 03 Nov 2009 21:30:43 +0000

We have an OLD Zo. I’ll put in a plug for the risotto - it’s great in the Zo. We make it with the traditional rice, and also with pearled barley. I might try quinoa next. -Tom

By: Margy

Margy — Sun, 21 Jun 2009 22:44:13 +0000

Got my Zo (and have to add, KAF has the fastest turnover from order to delivery time of any compamy I have ever dealt with! Guess that’s the difference between conglomerate and employee-owned! Kudos!). Started simple to get the hang of it and baked the basic white bread. Took it to a family Fathers Day dinner–never made it to the dinner table; they all fell on it and devoured it. Local strawberries are in–gonna make jam next.

YAY, Margy! Glad you’ve gotten into it already. Sounds like you jumped in with both feet - Enjoy! PJH

By: Karen Bentz

Karen Bentz — Mon, 15 Jun 2009 18:39:18 +0000

I love the Zo for bread making - I no longer buy bread, my kids wouldn’t stand for it. I am thrilled to see a risotto recipe since I no longer have to time to pay constant attention that the stovetop risotto requires, and can’t wait to try it.

I just made strawberry jam in my Zo for the first time and it turned out great. I am looking for a recipe for Peach-Raspberry jam if anyone has one.

By: June Roloff

June Roloff — Sun, 14 Jun 2009 04:30:39 +0000

I received a Zo for Christmas and have not purchased ’store bought bread’ since. I was a complete novice, so have not ventured far from the recipes that came with the machine. I’m ready to try the recipes that are in your KAF books, but am not sure about using just the dough cycle. Does the dough cycle always take you to the point of shaping the dough and the last rise? Are there variables that I need to watch for? Your blog is a wonderful instruction tool for beginners - thank you.

June, yes, that’s right, the dough cycle takes you to the point where you’d shape the dough (pizza, rolls, bread sticks, calzones, cinnamon buns… or a standard loaf!); then let it rise one more time, and bake. The bread machine takes the place of the part of the recipe that says “Knead the ingredients togehter, and let them rise, covered, for 1 hour, or until doubled in bulk.” You pick up the recipe from that point. To watch for: Check the dough after about 10 mnutes of kneading; you’ll quickly learn when this is by checking the time left on the little panel. If the dough looks very sticky or very dry, add more flour or more water; just a couple of tablespoons of each. Then check back in another 5 minutes or so of kneading. Don’t worry - you can do this. Usually dough doesn’t need any adjustment if you’ve measured your flour right. And if you’ve been having success so far, I’m guessing you measure your flour right. Enjoy! PJH

By: pearley

pearley — Wed, 10 Jun 2009 18:33:01 +0000

What great posts and comments. I’ve had my Zo for about six months. We make bread weekly and enjoy eating preservative free food. Although my bread slips nicely out of the pan, the idea of removing the paddles is a great one. We generally make a whole wheat bread using honey or brown sugar rather than white sugar. Those loafs may not rise as high as regular white bread, but KAF enhancer (about 1/4 tsp) results in a nicely formed loaf. When we want very crusty french or italian style bread we simply remove the dough after the second rise and bake it in my husband’s Big Green Egg; an excellent partner for the Zo.

By: Margy

Margy — Sun, 07 Jun 2009 17:32:24 +0000

While on the topic of bread, for a giggle, see the comic strip “For Better or For Worse” for today (Sunday, June 7). ‘Nuff said! ;-D

By: Cathy

Cathy — Fri, 05 Jun 2009 19:44:41 +0000

question…is the “pie filling enhancer” you used in the peach cobbler anything similar to instant clear jel?

Yes they are similar. Pie filling enhancer already has the sugar added. Joan@bakershotline

By: Margy

Margy — Fri, 05 Jun 2009 17:36:22 +0000

OK, ya’ll finally convinced me. Just ordered my Zo; can’t wait for my new kitchen toy to arrive so I can play with it (knew I was working all that overtime for something!). Have baked bread occasionally in the past, but was always too time-strapped to do so on a regular basis. No excuses now!

YAY, Margy - go for it! Enjoy - PJH