User manual ZOJIRUSHI EJ-PC50

[. . . ] Just follow the recipe instructions, and sake up to the old-fashioned smell of fresh bread baking in The Bakery II. But don't stop at baking bread in The Bakery II. Besides being able to do all kinds of specialty breads, including 100% whole wheat, you can also prepare doughs for croissants, bagels, pizzas and more. Everything is easy and tastes homemade, because it is. [. . . ] Do not drain but mash potato into liquid and measure for potato water 1-1/3 cups. Allow water to cool to lukewarm before starting machine. If potato water is made in advance, warm to lukewarm as any liquid. Ingredients: Potato Water Butter Sugar Salt Bread Flour Active Dry Yeast Water Recipe: 1-1/3 ups 2 Tbsp. Insert baking pan securely into baking unit, close lid. The COMPLETE light will flash when bread is done. Remove bread from baking pan (and kneading blade from bread if required). Makes 1 loaf. - 13 - YEAST BREADS APPLE OAT BREAD RUSSIAN KULICH APPLE OAT BREAD Ingredients: Apple Juice Butter Sugar Salt Cinnamon Diced Dried Apple Bread Flour Oats Active Dry Yeast Juice Recipe: 1-1/3 cups 2 Tbsp. Insert baking pan securely into baking unit, close lid. The COMPLETE light will flash when bread is done. Remove bread from baking pan (and kneading blade from bread if required). Repeat steps 1, 2, and 3. SOUR DOUGH FRENCH BREAD Ingredients: Sour Dough Starter Warm Water Salt Sugar Bread Flour Active Dry Yeast Cornmeal Cornstarch Water Water Recipe: 1-1/2 cups 1/2 cup 1 tsp. Measure Sourdough Starter, warm water, salt, sugar, flour, and yeast into baking pan. Insert baking pan securely into baking unit, close lid. The COMPLETE light will flash when dough is done. Remove dough from baking pan (and kneading blade from dough, if required) divide dough in half. Roll dough back and forth, elongating it into a 14-inch long. Sprinkle 2 pieces of stiff cardboard with 1 Tbsp. Place a loaf on each piece of cardboard. Cover lightly with plastic wrap or damp cloth. Allow to rise in a warm place until puffy or double in bulk (about 45 minutes to 1 hour). Adjust oven rack to the lowest position. [. . . ] With seam side down, cut in (12) 1-inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes. Cinnamon-raisin Swirl Loaf: Prepare Butter-Rich Roll & Bread Dough. [. . . ]