User manual ZOJIRUSHI CW-PZC30

[. . . ] Breads and cakes will be only as good as the ingredients used; that's why it's so important to avoid making substitutions. Here's a list of the most common ingredients you'll find in our recipes: THE "SECRET" INGREDIENTS FOR SUCCESS · All Purpose Flour is a blend of refined wheat flour especially suitable for making quick breads and cakes. For best results, lightly spoon flour into a measuring cup, then level it off with a knife. · Bread Flour is a type of wheat flour made from hard wheat that includes all of the gluten from the grain. [. . . ] Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting. The machine will beep and the COMPLETE light will illuminate when the bread is finished. The TIMER can be used with this recipe. ITALIAN HERB BREAD 1-1/8 cups Water 2 Tbsp. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting. The machine will beep and the COMPLETE light will illuminate when the bread is finished. - 10 - APPLE OAT BREAD/RUSSIAN KULICH Apple Oat Bread Russian Kulich APPLE OAT BREAD 1-1/2 cups Apple Juice 2 Tbsp. Butter 3-1/2 cups Bread Flour 1/2 cup Oats When beep sounds, add: 1/3 cup Diced Dried Apple 2 Tbsp. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting. The machine will beep and the COMPLETE light will illuminate when the bread is finished. Active Dry Yeast 1 cup Butter, thinly sliced and chilled at least one hour Egg Glaze: 1 Egg, beaten 1 Tbsp. Measure the water, dry milk, sugar, butter, salt, and flour into the baking pan. Tap the container firmly to level out ingredients, then sprinkle yeast in the center of the flour. The machine will beep and COMPLETE light will illuminate when dough is finished. For flaky croissants, place chilled dough on a cool surface such as marble. Turn over, occasionally flouring surface lightly to prevent slicking. 3. - 13 - PIZZA/CRUSTY ROLLS Traditional Pizza Dough Pizza Dough with Beer Thin-Crust Pizza Thick-Crust Pizza Crusty Rolls TRADITIONAL PIZZA DOUGH 1 cup Water 1 Tbsp. Salt 2-1/2 cups Bread Flour PIZZA DOUGH WITH BEER 1 cup Flat Beer 1 Tbsp. Measure the water or beer, butter or oil, sugar, salt, and flour into the baking pan. Tap the container firmly to level out ingredients, then sprinkle yeast in the center of the flour. The machine will beep and COMPLETE light will illuminate when dough is finish. [. . . ] Measure apricots, water, pineapple, sugar, pectin, lemon juice, lemon peel, and allspice into baking pan. (If arrow illuminates, this is the CAKE setting, not the JAM setting. ) 4. Pour mixture into a refrigerator or freezer container, leaving 1/2 inch head space. (Jam thickens when chilled. ) Makes 3-1/2 cups. ANY BERRY JAM 3 cups Strawberries, Raspberries, Blueberries, Blackberries, or Kiwi Fruit 1 cup Sugar 3 Tbsp. [. . . ]