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ZojirushiSee Similar
Zojirushi BB-PAC20 Home Bakery Virtuoso Breadmaker with Gluten Free Menu setting - Zojirushi
Brand: Harvard Common PressSee Similar
The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine - Brand: Harvard Common Press
Linear LD
Linear LD 100 Piece Bread Loaf Bags with Free Bread Ties - Linear LD
DBTech
DB-Tech Bamboo Wood Compact Foldable Bread Slicer - DBTech
imusti
125 Best Gluten-Free Bread Machine Recipes - imusti

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Zojirushi http://ecx.images-amazon.com/images/I/41%2B%2BDCceQ9L._SL160_.jpg
Zojirushi BB-PAC20 Home Bakery Virtuoso Breadmaker with Gluten Free Menu setting - Zojirushi
Brand: Harvard Common Press http://ecx.images-amazon.com/images/I/519lKjoRQTL._SL160_.jpg
The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine - Brand: Harvard Common Press
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Linear LD https://images-na.ssl-images-amazon.com/images/I/315-RjQur0L._SL160_.jpg
Linear LD 100 Piece Bread Loaf Bags with Free Bread Ties - Linear LD
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DBTech https://images-na.ssl-images-amazon.com/images/I/51nQwQgB81L._SL160_.jpg
DB-Tech Bamboo Wood Compact Foldable Bread Slicer - DBTech
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imusti https://images-na.ssl-images-amazon.com/images/I/51G0bCvD7YL._SL160_.jpg
125 Best Gluten-Free Bread Machine Recipes - imusti
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User Rating (Amazon)
User Rating (Amazon)

Five Star Reviews:

83%
Love the smell of fresh baked bread
October 22, 2016
I have had this Zojirushi for just under 1 year now and still love it. I've had no problems whatsoever. It's a solidly built unit although it does take up quite a bit of counter space. It's also quite heavy. Initially I would put it away in the pantry when not it use but because of it's weight I decided just to leave it on our breakfast counter and only put it away when we have company. It's reasonably quiet. When I use the timer and set it to startup around 6:00 am I can hear it from my bedroom but only because I'm a light sleeper. I can watch tv in the family room open to the kitchen without a problem. It's easy to use and I love the variety of settings. I have yet to have a bread failure. There's only 2 of us in the household so I only make a small loaf about once a week; I tried the 2 pound size early on and it was too much for us to eat and wouldn't fit into the toaster. I expect to be using this unit for many more years.
If you're having problems and live at altitude, you might need to do some experimentation
July 1, 2016
Have owned it for a year now (thanks Prime day 2015) and you can pry it from my cold dead hands. I never ever buy bread anymore. Use the King Arthur Flour sourdough starter instructions and go wild.For anyone who lives at altitude in a dry climate (Denver) it can take some experimentation to get your sugar/flour/liquid/yeast ratios correct, and unfortunately that's something unique to location. Don't blame the machine, just add more liquid and less sugar and yeast and try again with cheap ingredients until you find your golden zone. Even my failed attempts tasted fine, they just weren't pretty. I generally add an egg to every batch of dough and that seems to do wonders. I also use instant yeast on the regular yeast setting (and reduce by about 1/2 tsp).I believe it is the University of Wyoming who produces a wonderful spreadsheet on baking at altitude, if you need more guidance.
I could not do without this bread machine!
November 22, 2015
I bought this on June 14, 2014. I use it a MINIMUM of 2 times a week and I could not be more pleased with every loaf or dough ball I pull out! I have not bought bread since I got the Zojirushi. I had a smaller model Zojirushi before and never had a problem with it but I wasn't crazy about the shape of the loaves. I wanted the loaves that I baked to be long and short like you buy in the store, not tall and so skinny you can only cut 3 or 4 slices from a loaf! This model fits the bill perfectly! As with all bread machines, you must be precise in your measurements and also consistent in the way you measure flour in particular. I have made jams, "cake" style breads like pumpkin and zucchini and banana. Everything I have tried has turned out fantastic! I have tried the same recipe with both "bread machine" or "rapid rise" yeast and with regular SAF and I prefer the SAF yeast results. It has been a long time since I used any of the "quick" bread settings due to my preferences. When I make any kind of pasta dish, I always use the machine to turn out a ball of focaccia bread dough and then I press it down onto a pizza pan or cookie sheet and cook it in my range!
My Delight With This Machine Is Immense!
March 26, 2015
I have had this machine for a while. Due to some personal problems, it has taken a while to "get to know" him/ her. First I would say that it is VERY helpful if you have knowledge about making bread by hand. I have found that some of the recipes (even directions) need a tiny bit more liquid to form a good dough so don't dump, start and ignore if you want great success. Second, the paddles may be hard to "seat". Make sure the paddles securely click down into place. When I neglected this, I found only one paddle was working so incomplete mixing. After working those things out, I have loved this machine and used some of the bread machine recipes from Amazon recommended books as well as recipes in the instructions. The instructions are good and if you question a book recipe, you can compare a similar one from factory directions. I cannot stress enough watching the initial mixing and kneading so that liquid may be added if necessary
Worth Every Penny!
February 3, 2012
Our trusty, 18-year-old Zo was still going strong when the non-stick coating began to peel. When no replacement parts could be found, we faced the inevitable and began to look for a worthy successor. After much research, other brands seemed to have serious issues we hadn't had with our old workhorse, despite its age (it was a hard act to follow!). Plunking down mega-bucks for the Virtuoso took much soul-searching, especially after so many negative reviews of its predecessor, but we checked Amazon's price daily and took the plunge when it went on sale, since it could be returned if it was a dud. Surprisingly, this machine actually has exceeded our expectations; even 100% whole wheat bread, which in the ancestor Zo could be iffy, is perfect. In both 2 lb. and 1.5 lb. loaves, the crust is just right - not tough or hard; the top is golden and even; every loaf/cake, complex or simple, has been almost freakishly flawless (true, you are paying for those double paddles and top heater, but do they ever make a difference!). In true Zo form, it's simple to use, very quiet and stable, and finished goodies slip right out with minimal holes and cleanup. Paddles remain in the pan, not the bread, and separate easily after briefly soaking the cooled pan in warm water. A "Shape" stage can be used to remove the dough to specially form it or remove the paddles before baking (the splines will remain, but the resulting holes will be much smaller without the paddles), and raising the lid will stop the machine temporarily without interfering with the program. Like older models, the initial "Rest" period warms ingredients as needed before mixing so no need to bring them to room temp first, but a cool new feature is the ability to bypass this stage if you don't need it, which shortens the overall time considerably. The "Add" signal also beeps for a longer period so you have less chance of missing it, which is easy to do if you're not nearby since it isn't very loud. Although the DVD manual provided is unintentionally comical and prim, and mind-numbingly redundant, it does have some useful info not included in the written manual. One consideration before buying would be your available space: since it bakes a horizontal loaf, this is a hefty machine with a footprint 18"w, 11"d, and with the lid raised, 20"h, plus space needed behind and at sides for vents. An extension cord will probably be needed unless parked directly in front of an outlet. Although we've only begun to tap its many talents, after over a month of frequent use (2 - 3 times/wk. for whole-grain breads w/nuts/fruit/seeds, banana bread, cakes, and pizza dough so far, and hopefully noodles soon), we're delighted with our new Zo and recommend it without reservation; we also appreciate Amazon's free shipping and right-on-time arrival before Christmas. Just an added note if you're new to bread makers (and to set straight some previous detractors' comments) - for best results with any machine, take the time to measure ingredients by weight rather than volume and add them in the order recommended in your machine's manual, since order can vary by manufacturer and doesn't necessarily match that listed in cookbook recipes. And if you need more reasons to think Zo, check out the King Arthur Flour website blog where they used one to cook almost every dish last Thanksgiving (except the turkey)!
Great machine. High price but 100% worth it.
December 16, 2011
I have owned bread machines ever since about 1987 at a cost then of close to $600! Since then I have had just about every brand at one time or another. My favorites have been made by Panasonic and Zojirushi. In short you really do get what you pay for in quality and durability. This new "Zo" is heavy duty and makes a truly excellent and normal shaped loaf. I say normal as most make slightly odd shapes that are a little too wide or too tall. The added top heater solves the small flaw the previous Zo had and that was the top would have less color than the rest of the crust. I have had this machine about 2 weeks and have already made 10 loaves. All have come out perfectly including 100% whole wheat.Our favorite is a rich egg bread also know as Challah and here is my personal recipe:2 Beaten Eggs with water to equal 10 oz- or 10 oz water and 0.90 oz of powered whole eggs14.85 oz BY WEIGHT bread flour (I highly suggest King Arthur!)1.5 t Salt2 T Sugar1/3 stick of butter (2.66 T or just cut a stick in 3 parts)1.5 t Yeast (buy it in bulk here or at Costco as grocery store prices are insane)Optional: 2 drops of egg yellow food color (I suggest AmeriColor available here)Set the machine to the quick or normal cycle, light crust, and hit start. DO NOT use the timer as eggs are perishable.Enjoy :-)UPDATE: 04-10-2012The machine is still going strong and has now produced well over 100 loaves of delicious bread. The pan has held up nicely and shows virtually no wear. In short this is a winner.Update 03-24-15Can you believe the machine is still working well!?!!A few observations after many hundreds of loafs and years of use: The pan has aged as expected and should probably be replaced and the motor is making a little tiny squeak not. I may replace the machine but will just buy the same once again. I have more than gotten my money's worth on this Zo! You get what you pay for :-)
69%
Very nice. Supplement your bread machine repertoire with this book
March 23, 2017
Very nice. Supplement your bread machine repertoire with this book. Not only recipes but general information about baking and using machines. I didn't know there was that much to learn about vanilla...
Simply the best
February 10, 2017
Simply the best. The info can be overwhelming at first but stay with it, it clears and you have a gold mine. All those things you wonder about are in this book. And the rescipes .....oh yummy. I have not had a fail and I admit I sort of ad lib sometimes...add egg, whole milk etc. when its not called for but its fun to experiment and it all comes out yum.
This lady knows how to bake !!
November 26, 2016
I bought this along with a Cuisinart convection bread maker and Ive tried a few of the recipes. Wow, this lady knows how to bake !! I made honey corn masa bread and potatoe bread , also cinnamon swirl bread, to name a few. All of these scored an A with me. She was able to adapt these recipes to use with any bread machine and if you follow her instructions to the letter these breads turn out perfect and absolutely delicious . I think my convection machine though, is superior to the regular bread machines. This book is five star, don't hesitate to buy !! You wont be sorry !!
Love at first bake.
July 26, 2016
If you love homemade bread or want to know how to make delicious ones, this is the book for you. Soo many recipes you'll be finding reasons to bake them all before you finish the last recipe. You an even make some without a bread machine. We tried them both ways.
Fantastic Breadmacine Recipes!
July 21, 2014
Absolutely fantastic recipe book!!! There is much more than just recipes in this book, though. Reading all the additional material included in the book was like attending a cooking class by a master bread maker. There were many great tips and ideas. Baked nearly two dozen recipes and every one comes out perfect! These recipes were far better than the ones that came with the bread machine. Author gives you a template to create your own breads, as well. I have stopped buying bread at the grocery store entirely, and have made jam, pasta, and pizza dough from this book in addition to bread. This book is amazing!
Love the book
March 14, 2014
Every recipe I've tried has turned out beautifully-up until tonight. I have an inexpensive Oster bread machine and it has done a wonderful job with these recipes. Tonight I tried the Chocolate Challah recipe-it is a total flop-stuck to sides of pan and not rising at all. I realize I might have made an error but I've read the recipe several times and don't know how it failed. This recipe is quite rich but sounded delicious, I love the whole wheat recipes, the rye breads are fabulous and the Sour Cream Bread is to die for!! Of course, how can it be bad - it uses a whole cup of sour cream ! I thing the book is worth the price and I will just keep baking bread and see what works and what doesn't. I've made about 10 loaves of bread this month-all perfect- so I guess I was ready for a failure.By the way-have they ever published corrections to any of these recipes? Just in case it's not my mistake?
41%

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44%

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Four Star Reviews:

7%
Huge advancement over breadmakers of years ago
April 18, 2017
May give it fewer or more stars as I use it more but I have to say (after using it twice) -- 1. sturdy, high quality construction, unlike the $89 breadmakers I've seen in big box stores. 2. My first 2 loaves were perfect (one gluten free and one basic). 3. Easy to use and very intuitive buttons.
Zojirushi BB-PAC20 VS Breville BBM800XL
August 29, 2016
My mom and I spent 5 days comparing the reviews and articles on the Zojirushi BB-PAC20 and Breville BBM800XL. We finally ended up comparing both models side by side because a friend has the Breville. For us, it ultimately boiled down to these key features:Zojirishi:+Longer loaf tub (makes a more normal sized loaf like you'd buy at the store+Heating element in the lid for consistent and even browning all aroundBreville:+4 loaf sizes+Nut dispenserPICTURE DESCRIPTIONS: First loaf we baked was white bread (regular speed, medium crust). I could have shaped it more evenly so it wasn't taller in the middle. Notice how small the holes are since I removed the paddles. The loaf in plastic wrap is wheat bread from the grocery store. Also compare it to a mostly eaten white bread made from the Breville. See how the top is much lighter than the sides? The Breville doesn't have a top heating element. Second bread we made was olive bread from an online recipe. I shaped this one better, also the recipe called for 2 tsp yeast instead of 2.5. Again I compared it to the size of a regular bread from the grocery store (half the bread is missing from the plastic bag).Neutral points:+Breville has a much nicer user interface. Pretty surprising Zojirushi has an interface that looks like it's from the early 2000s. But ultimately, our decision is going to be purely about bread quality.+Zojirushi allows you to create 3 custom profiles in which you can adjust the timings for each phase (Rest->Knead->Shape->Rise1->Rise2-Rise3->Bake->Keep Warm) whereas the Breville allows you to create 9 custom profiles and adjust the timings AND temperature for each phase (Knead 1->Knead 2->Rise 1->Rise 2->Rise 3->Keep Warm).We realized we didn't care too much about the number of custom profiles, because for most bread, the tried and tested standard settings provided by both machines are already sufficient.+The Zojirushi has a "Shape" option where it will beep before the first rise phase and give you an hour to open the lid, take the dough out and shape it with your hands so it looks nice and even, put it back and then close the machine. Don't recall the Breville having this specific feature, but realized it doesn't matter because the ideal shape time is right after the last punch down phase. More on that later.+The Zojirushi has 2 paddles and the Breville has one. The number of paddles isn't specifically a benefit in either machine's favor. It is more of a result of each machine's tub shape. The Breville is narrower and taller, and the Zojirushi is shorter and long. I think that the tub shape goes in favor of the Zojirushi, as I mentioned earlier.+Breville has foldable paddles. Don't really care, because we remove the paddles before the final rise even on the Zojirushi, so the holes are super small (1 centimeter diameter)+The Zojirushi has much sturdier build quality, whereas the Breville is made of thin, unpolished brushed aluminum. As others have noted, it dents very easily. In fact, our Breville arrived with a dent in it. Again, not too big a deal. Ultimately which one makes better bread?+Breville looks more modern and sleek. Zojirushi looks like a typical appliance.+Zojirushi makes less noise. At its loudest, it has the deep droning sound of a washing machine. Breville makes a banging noise as the paddles spin..which is pretty loud.+Zojirushi says it can be used for meatloaf and sourdough starter, Breville has a yeast free option or something...personally I don't care, plus you can probably customize settings on the Breville to make those work. (Just look up online instruction manuals from either companies to see what their timings are for each setting, and you can custom program that timing into the other machine)+Breville has a light you can turn on when peeking through the viewing window. I use my phone's flashlight when using the Zojirushi (though you can kinda see what's going on without it)+The nut dispenser was a pretty awesome get sure in favor of the Breville, but I want to point out that the Zojirushi will beep when it's time to add those ingredients. The automation is missing from the Zojirushi. So this isn't a neutral point - it's a big win for the Breville. But I wanted to point out the beeping of the Zojirushi as an FYI.+The Breville's marketing material goes out of its way to mention the punch down phase, but in fact not machines have this. Right before Rise 2 and Rise 3, the paddle (s) spins slowly a bunch of times in order to let trapped air escape out of the dough.+The Breville has 2 programmable knead phases. The Zojirushi has 1. I don't understand what this is about...They both knead for the appropriate amount of time, so maybe the Breville just let's you get more detailed about the process if you want? If both bake great bread, then I really don't care either way.+The Zojirushi has an optional rest phase in which it allows all your ingredients to come to room tepremature for optimal baking. Don't recall the Breville has this. On both machines, you can always skip a step if you want (on the Breville, you hold down the start button, on the Zojirushi you hold down the up and down buttons on Select Course, if I recall correctly...it's in the manual)Okay, so what was our verdict?Well, it ultimately came down purely to bread quality, and here the Zojirushi is the winner. Just check out the pictures I uploaded. The browning is ridiculously consistent on all sides of the bread. Not overly chewy on one end of another. I have to attribute this to the Zojirushi's heating element in the lid, since I suspect the Breville ends up heating the sides and bottom longer in order to give the top a sufficient amount of browning.The Zojirushi also has a spectacular loaf size. The first time around, it was a bit high. But check out the olive bread we made on the second try...compared to a regular loaf you'd buy at a store, the size is spot on. I put a ruler next to the white bread pics so you can see. However, the white bread was our absolute first loaf we tried, and we could've done one or two things to make it as perfectly formed as the olive bread (see below).Loaf size was an important factor for us, because we want regular sized slices that fit in our toaster. With the Breville, you might be able to achieve these sizes by using a lower bread loaf setting and adjusting the amount of ingredients. But you'll end up with less bread. While we really liked the ability to choose multiple bread sizes with the Breville, we liked that the Zojirushi makes a standard looking loaf right out of the box. And we found out that the recipe book does show you how to make 1.5lb sized loaves of wheat bread and some others.So how did we make the perfect looking bread you'll see in the pics?Tips:1) Read the instruction manual precisely and/or watch the first part of the DVD (liquids first, dry things second, make a little pocket for the yeast, and be EXACT for the ingredient measurements)2) SHAPE YOUR DOUGH AND REMOVE PADDLES: Use the instruction manual to identify when the last punch down phase will begin. For the white bread regular setting, this should be 55 minutes after the Knead phase ends. The knead phase was 19 minutes and the Rest 30...so that means you should set an alarm to get back to your machine 1 hour and 44 minutes after pressing the start button. At that time, you will hear the paddles making one rotation every few seconds. It does this about 15 times. As soon as it stops doing this, it means the final rise phase will begin. Open the machine (it automatically pauses where it is in the process), and take the dough out with your hands. Put it on a table or mat or something (maybe parchment paper that is lubricated with olive oil - that's what I did), and roll the dough a bit and shape it with your hands so it looks nice and smooth. Better is if you shape it to look like a rectangle that will fit the tub perfectly, and flatten it a bit so it has an even night all the way. Then, remove the paddles (they are slippery so use something that has a good grip to pull them out). Put your loaf back in so it takes the full space of the tub, maybe pat it down one last time, and close the machine. Your bread will have a great shape.+Bonus tip: one of the reviewers mentioned putting your paddles in the same orientation before putting in the ingredients. Not sure if it helped, but I definitely did this. I pointed both my paddles in the 6 o'clock position.The first recipe we used was the Basic White Bread Regular (meaning we used active dry yeast instead of fast/instant yeast). Medium crust setting, except we left it in for 5 minutes extra after it was done to let it brown more.The second recipe we used is some southern olive bread recipe I googled in which they happened to use a Zojirushi as well! I used the dark crust setting and took it out immediately. Here's the "Kalamata Olive Bread Recipe from Southernfood/Aboutfood : http://southernfood.about.com/od/breadmachine/r/r70412a.htmDon't forget to let your bread sit for 30 minutes before slicing!Bottom line: The Zojirushi's even browning and standard loaf size make me feel it makes an overall better bread loaf. Check out the pics!After seeing the modern look, cool interface, and more granular programmable control of the Breville (e.g. temperature control) I want to take one star away from this machine. I may not use all those features, but maybe I would! But c'mon - it's the 21st century. Great looking user interfaces should be standard.
Great machine, but not as long-lasting as I hoped.
June 27, 2016
I bought this in September 2014, and it worked beautifully for almost two years and about 150 loaves. Then it started making unhealthy-sounding noises during the kneading cycle, and also started leaving stray dough under the kneading blades, making cleanup more difficult. It was still well worth the price, but I had hoped that it would last longer. I considered buying another one, but instead I plan to buy a mixer to prepare the dough, and will use the breadmaker just to bake it.
I made dough and bread loaves with it and so far I am very happy with it
June 13, 2016
I purchased this Zojirushi BB-PAC20 Home Bakery Virtuoso on sale. I have used it a few times, I made dough and bread loaves with it and so far I am very happy with it.Why I love it:The "homemade" or programmable mode allows you to enter your own program so you can experiment with any recipes you find online.Tip:- because there are two paddles in the machine, sometimes the dough can form two lumps that are uneven in size. If you want an even loaf, remove the dough and reshape just before the final rise.- if you don't want your loaf to have the two big holes on the bottom, remove the paddles just before final rise. You will still get two small holes from the axles but much smaller.
very good and well made, paddle fit is questionable
October 22, 2015
very good and well made. Just getting the hang or rather the rise of it. I may revise the stars and update after more usage. I make ABSOLUTELY sure that the paddles are fully seated as instructed in the users manual. Nevertheless, I am concerned that the loose fit of the paddles may cause failure of the paddles. The fit of the paddle of my previous, early BreadMan, machine was better and never failed in any way. A little oil on the shaft will help with removing snug paddles, but may be moot on this machine.This Zoji has lots of functionality and flexibility. I like being able to make my own programs. Whole wheat banana nut yeast bread with Ener-g egg replacer and Sunsweet easy bake oil replacement needs its own program.Read, understand and save the instructions.
Not like my older Zo.
April 15, 2014
When my 15 year old Zo finally gave out, I ordered this one as I knew I wanted another Zojirushi, I've owned five different bread machines over the years, and the Zo is the best. This one is bigger and heavier than my older Zo, but that was no big deal. I like the handles on the bread pan, huge improvement. I usually do the dough cycle for all my bread, and then shape it and bake it in a regular bread pan in the oven. It appears they have changed the stabilizing temperature on this model. It is now 91 degrees, up from 84 degrees on my older model. It's too warm. Over proofs the dough. I've had to play around with the homemade cycle to try to compensate for that. At least it has the ability to custom set your own cycles. Very good manual; explains everything clearly. Lots of recipes.
15%
Is this book worth the $$?
September 27, 2017
Yes, w book is packed with lots of recipes for your bread machine, but should you buy it? If I had it to do over again, I wouldn't buy it. Although the recipes are great, I just wanted basic bread machine recipes. If all you want are basic bread recipes, the King Arthur Flour website has a wide variety of bread and dough recipes available for FREE. If, however, you want a larger variety of recipes and more in depth explanations of the art of bread-making, this is the book for you.
The Bread Lover’s Bread Machine Cookbook
May 8, 2017
I enjoy lots of wonderful recipes throughout this book. Very easy recipes to read and understand. If you are new to bread making this is a good book to have in your collection!
Great book, not for gluten free crowd
April 13, 2017
Very good book on the subject, unless you are married to gluten free nonsense. All the recipes here, more or less, demand more, not less, gluten.
Good book - skip the Kindle version
January 15, 2017
Great book for bread machine recipes but the Kindle version is not as useful as a physical book for something like this. The designer that made the kindle version could have put more thought into where the page breaks etc (like they do on the printed book). And there are mistakes in the Kindle version (see the White Country Bread recipe for example - no measure for potato flakes and obviously a mistake). Also one suggestion to the author is provide the weight in grams. More specific and easier for bakers using scales.
Great guide I've come to rely upon
November 8, 2014
This is a fantastic cookbook, I use the recipes in here every week and have found a few reliable picks that the kids love for daily sandwiches as well as pizza dough and tons of interesting breads to try out. Our favorites are banana sandwich bread, maple sandwich bread, and semolina pizza dough. At first I was disappointed that all the measurements are volume based (cups, etc) instead of using weight for the flour, but I've found I still get consistent results by carefully scooping and leveling my flour. I expect to continue experimenting with these recipes for years to come.
Excellent reference - with one exception
June 7, 2012
I bought this book with my breadmaker. I'm glad I did, because the number of recipes that came with the breadmaker was appallingly slim.I've made several types and they've all come out great. Be warned, however, that most of the recipes ask for gluten, so if you don't have some, get it. It's easily available in your grocer's baking aisle. And the "Orientation" section is a good read if you are new to making bread in a machine. She also includes a chart to convert measuring cups to weights for measuring ingredients (and after doing weighed amounts for flour for my last couple of loaves I highly recommend picking up a small digital kitchen scale and using it in your baking).Some notes:- I made the Dutch Sugar Bread and it was AMAZING, but the cubes did scratch the corners of my bread pan. This is my fault; the author warned that she's heard of this happening. It does not appear to have affected the non-stick nature of the pan, but I will be more careful next time. Of course, I also didn't get the little gooey pockets of sugar, so I might just use granulated or totally crushed sugar cubes next time. But the flavor was out of this world!- Under pizza dough, she has 1 and 2lb recipes. Unless you have a giant pizza stone, make the smaller batch. I only have a 12" stone, and my last two crusts have turned out impossibly thick, almost like deep-dish. Incredibly good, but very thick. I thought this might be because of the rise period after you turn out the dough, but now I'm thinking that I've got too much dough for my stone.- There is no recipe for cinnamon raisin bread, which I find almost unbelievable. But there are recipes for raisin bread, so I'm sure you can add cinnamon to taste. But still - that's such a staple bread (IMO) that I can't believe it's missing.But well worth the purchase and a really good reference.
12%

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Three Star Reviews:

3%
Great bread maker but maintenance parts expensive for regular use.
September 11, 2017
Product works well, and makes great bread, We have used ours for about 6 months. 3 stars because a maintenance parts are over priced. A replacement non-stick pan is $80-$100 (without the blades!) and replacement blades are about $20 a set. Looking closely at how the blades are designed, I can't help but think that these were intentionally designed to wear out after a certain amount of use.In my case we make bread every few days and they lasted about 6 months. The blades are pushed on to a D-Shaft in the fancy pan, the shaft seems fine but the hole in the blade rounds out over time and then spins freely on the shaft so the unit is no longer able function. I know others with the same machine and other Zojirushi models and they have the same problem, so if you like this unit just keep an extra set of blades on hand and be careful not to scratch the non-stick coating on your pan (especially when trying to get the non-functional but stuck-on blades off the D-shafts),
The bread maker works great but the kneading blades are impossible to remove for ...
April 1, 2017
The bread maker works great but the kneading blades are impossible to remove for cleaning.Zojirushi BB-PAC20 Home Bakery Virtuoso Breadmaker with Gluten Free Menu setting
Very nice machine with a flaw
January 13, 2017
Very nice machine with a flaw. One of the blades is very difficult to remove for cleaning. I have arthritis and I had to take pain reliever for my fingers after fighting to remove the blade to clean stuck dough. I had the machine for two months but I had to return it because it makes it difficult for me to work (typing) after trying to remove the blade. I really did like it though. Too bad.
Nonstick coating on paddles wears off!
November 24, 2016
Makes a good loaf of bread. Unfortunately, the nonstick coating on the rather loose-fitting kneading paddles wears off and ends up in your bread. Replacement paddles run $8-10 each. Zojirushi part number 8-BBP-P070. Our unit is less than 10 months, used about once a week, and we already need to replace paddles. Very frustrating for a supposedly well engineered machine at this price point.
It is Okay but I expected a little bit more for $300
September 26, 2016
It is Okay but I expected a little bit more for $300. I used to have Panasonic similar to this one Panasonic Home Bakery 36menu (With Rice Cake,udon Nioodle and Pasta Maker) Loaf Type Brown Sd-bmt1001-t and was pretty happy with it because it had *automatic* dispensers for yeast and nuts and the user interface was fairly intuitive.Now with Zojirushi I have to live with few minor but still annoying issues: - Because there is no auto-dispenser I have to maintain the order of ingredients. According to instruction I put liquid first, then add everything, then dig a small hole in the flour to put yeast. I need to be careful (!) to have some dry flour on the top. This is annoying! - The interface is simple but surprisingly counter intuitive: some genius of design placed mode names in circular order around display. - As I selected the mode it goes into the resting state. After a while it beeps loudly to indicate that I need to come and put nuts or raising or whatever. Seriously, I would better have auto-dispenser than those useless top window! - As the baking is finished I usually want to put out two rotary blades to clean them out but they are always stuck. It is really hard to take them out and it annoys me.Apart from issues mentioned it seems to be a product of good quality. It is not flimsy. It works fine. It has a timer that you can set to a specific time (e.g. at 8:00 am) So, I cannot say it is a waste of money. It is a nice product, maybe a bit overpriced.
Loud Squeak When Kneading Dough & Other Issues
May 13, 2013
While this is the best breadmaker I have owned to date, I have run into a few issues that I thought I should share. The most serious issue deals with some sort of defect. After about a dozen loaves of bread, the kneading cycle produces a loud squeak that sounds like the machine is tearing itself apart. I called Zojirushi customer service and they had me run a test cycle that skips the initial rest. We ran the cycle with the bread pan in the machine and with it removed. The noise appears to be present when the bread pan is in the machine. The machine is only weeks old and is under warranty, so Zojirushi is sending me a new bread pan, but I have concerns that it is not just the bread pan and is really a defective unit, or that I will be going through bread pans on a regular basis. I will update this review with the results of my customer service experience and the outcome.The other issues I am having deal with the provided recipes. I have found that I cannot follow them to the letter. I always have to add more water then they call for and have gotten used to rushing over to the machine once I hear it thumping and slowly adding more water until the dough looks like it is the right consistency. Our home is of average humidity (we humidify during the winter and run A/C during the summer), so I do not feel like my flour is unusually dry. Many of the negative reviews on this site mention "lopsided loaves", which I have found means the dough is too dry. I imagine they are also following the recipes and having the same results I am. Another negative review that was posted here talks about whole wheat loaves and how bad they are coming out. While I find that your "basic white loaf" using bread flour comes out fantastic, the healthier wheat loaves are coming out hard on the bottom and dry and I have tried different flours and blends. They are usually inedible by day 2 and almost impossible to cut through at the bottom. I am not sure why I am having such disappointing results following the healthier recipes from their manual. Also, if I follow their recipes exactly using recommended ingredients and their provided measuring cup, the "basic white loaf" will often rise to the point that it hits the top of the breadmaker, but I have to admit, even though it is a loafzilla, it tastes amazing.Based on the number of people complaining about similar issues, I wonder if Zojirushi really tested the provided recipes with this exact machine or if they lifted them from the manual of another of their models. Granted, I can experiment with the ratios, etc. to tune my experience and I admit that this is part of the fun, but I am concerned that I will not get a anything but a "basic white loaf" out of the machine that tastes good and has a good texture. Stay tuned...
8%
Three Stars
August 14, 2017
Not sure why, but some of these were not tested right. They are a total failure ...
Needs Updating
August 12, 2017
I bought this book and hoped it would be very easy to understand and use. The reading is easy but the recipes seem very dated. The types of flour and the use of gluten separate might be useful as a modification to a recipe but the recipes seem to belong to someone making the bread by hand. I tried one recipe and decided that an online cookbook was more valuable to me. Disappointed.
Disappointing
December 18, 2016
Though there are many great recipes which I have tried, most seem to be too fancy for everyday needs
It would be nice if there were more recipe variety in that sense
July 24, 2016
I was really excited about this book from the reviews, but was less impressed when I realized nearly every recipe asks to add gluten. I just use bread flour, I don't own gluten. It would be nice if there were more recipe variety in that sense, being so many rely on an ingredient I don't keep. I ended up using Google search for recipes way more than this.
I did however really enjoy the gluten free
June 28, 2016
If you are looking for recipes for basic breads this is not the book for you. However, if you are open to trying a large variety of breads this is your book. I did however really enjoy the gluten free chapter
Misleading info about yeast
March 14, 2016
To be honest I haven't tried any recipes from this book yet, and will likely update my review accordingly once I do, but I wanted to write a quick review warning people of some very confusing information about yeast in this book.I got a bread machine and all the basic ingredients for it and made a couple loafs of bread from the instruction manual, so I got this book to make some more interesting breads. The first recipe I looked at said I had to use X amount of SAF yeast or Y amount of bread machine yeast. The yeast I had been using was Red Star active dry yeast. I looked up yeast in the appendix to see what SAF (a brand) yeast was equivalent to, and, to my dismay, found a section in the book saying that active dry yeast and fresh yeast should NEVER be used in a bread machine. This was extremely confusing as active dry yeast was the yeast that my bread machine's manual said I should use for all settings except express bake.Further searching through the cookbook led me to the introductory section about yeast and it's various forms. Hensperger claims there are five varieties of yeast: active dry, fresh cake, fast-acting/instant, bread machine, and quick-rise. After extensive internet research, I have determined that this information is WRONG. fast-acting/instant, bread machine, and quick-rise are all different names for the fastest acting form of yeast. Active dry yeast is what Hensperger refers to as SAF yeast (I think she maybe got confused because most of the labelling on SAF packaging is in French?), and can be used in a bread machine perfectly fine. The only kind of yeast you shouldn't use in a bread machine is fresh cake yeast.Hopefully this information helps other readers.EDIT: I tried a number of simpler recipes from this book. I found that with my Oster bread machine the bread always came out much larger and heavier than expected from the recipe amount, as in the 1.5 lbs loaf would overflow my 2 lbs bread machine. The recipes are tasty enough, but I find it difficult to get the density right.
15%

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12%

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0%

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Two Star Reviews:

2%
In spite of all the amazing reviews, we felt this product really fell short
January 11, 2017
I have never owned a bread maker before, but have made it by hand without a machine. In spite of all the amazing reviews, we felt this product really fell short. We baked 4 loaves before deciding to return it. Every one turned out heavy and dough-y. When we bit into a piece, sometimes we would get a bite that seemed really salty, and sometimes it seemed like there was so salt. So maybe the mixing mechanism was off. We also tried different brands of yeast and different types of flour, and followed the recipes and directions exactly. Maybe we just got one that was defective, but the quality of bread this machine turned out for us was pretty poor.
Blades wear out. You'll be eating metal/aluminium
December 7, 2015
this would be a 5 star product if not for the paddle wear. I bought it from a store where I can return it.After a little more than a year, with about 2-3 breads a week, we encountered the exact same issue as others on here with the paddle wear. I might try the screw fix. Other than that it's a good machine.They should send free blades. But what concerns me is eating that metal that comes from the blades...Update: 12/31/15I just checked my order and I bought it in March and the paddles wore out in November, that's 8 months.I tried the screw fix, but that did not last long. Blades are made from soft aluminium.Probably I'll just go and exchange the entire machine at the store just because of this. I like it and it served us well. Not sure what to think about the aluminium shavings in the bread though..
The recipes are disappointing, though the bread loaf did ...
November 13, 2015
The recipes are disappointing, though the bread loaf did all it was supposed to do the first time I made some.. It didn't smell or taste as bread should when it's baking. I'm experimenting with other recipes. Sometimes the bread is lopsided, all the dough piling up on one side.
Very Disappointed
September 22, 2015
I have owned Zojirushi bread machines ever since they produced the first 2-pound loaf machine many years ago; this is my 6th machine. I LOVE them, and actually wear them out because I use them so much (well, I gave one to my daughter because she really wanted one). I bake three to four loaves of bread per week, so I am very familiar with Zoes. This is the worst machine I have owned, however. It produces the ugliest shaped loaf I have ever seen come out of a bread machine. It twists the loaf quite badly before the final rise, and I wind up with a badly mis-shapen, "gnarly" loaf. I have started using the dough setting so that I can shape the loaf myself and bake it in the oven. I am using the very same recipes that I have used for years. I am wondering if it is because of the newly-shaped blades? Needless to say, I am most unhappy with this situation. I wish I could trade my model straight-across for the slightly less expensive model similar to the one I had before. I'm not certain of the new number, but it is (or was) sold on Amazon.
Strong Odor
May 30, 2013
I was so excited when I received my machine. The first problem I encountered was therecipes in the manual do not have enough water/liquid. The next problem occurred afterthe baking cycle. The machine gives off a bad odor from the bottom of the bread pan.The odor gets baked into the bread. Metallic/machine type taste - awful. I was hopingit would bake off after a few loaves. 10 loaves later the smell is as strong as thefirst time. Tried scrubbing and washing the pan and inside of machine. Didn't work.Contacted the company and they sent me a replacement bread pan. The new one had thesame problem. The machine itself did a wonderful job mixing/baking. The loaves lookedbeautiful but had that taste. The company was very accommodating when contacted by e-mail.I never was able to get through by phone. If you have one of these, smell the bottom ofthe bread-pan after a bake. Any amount of odor is not good for your health. It willleach into the bread. Very thankful Amazon is so wonderful to deal with.
BIG Gluten Free disappointment
May 15, 2013
I was very excited about this breadmaker because of all the 5 star reviews by Gluten Free bakers. I also read all the 1 star reviews, so I was aware that there were quality control concerns. I've been baking regular and gluten free bread for many years and understand the importance of measuring and ingredient temperature. I followed Zo's Brown Rice GF recipe to the letter with fresh ingredients, and both of my loaves came out with very white tops and medium sides and bottoms, using the light crust setting. Both also had "boobs" on top on opposite ends. In my second effort, I followed several suggestions for this issue in the comments on the 1-star reviews. No luck. Two things lead me too believe that I have one of the lemons cited in the reviews. The bread temperature was only 175 at the end of the bake cycle and I had to leave it in for 10 minutes to get it close to 200 (probably causing the medium sides/bottoms). My home temperature is 80 with airconditioning on so little humidity. The second issue is that the top of this machine only gets warm during the bake cycle. There is absolutely no reason I'd have to use a potholder, as the manual warns. So this to me points to a defective top heater. I'm not going to waste any more expensive ingredients trying for a different result.I really wish this machine had worked for me like it has for so many others. I'm giving it an extra star because the GF bread, although way too dense, tastes GREAT, unlike most rice-based breads. As a note to others who have defective machines: If you purchased it through Amazon, you have 30 days to return or exchange it at Amazon's expense. They even give you the option of a UPS pickup. So don't keep it as an expensive paperweight. You can't go wrong if you bought it from Amazon!
4%
Caution: check your bread machine model; recipes may be incompatible.
September 16, 2017
We've had terrible luck geeting these recipes to work in our bread machine. But, to be fair, I don't know whether the issue is the recipes or our bread machine.
Two Stars
September 10, 2017
this book is outdated
Poorly designed book!
November 12, 2016
I bought the paperback. I agree with the reviewer who complained about the font and ink. The font is too small, probably to fit in all the extraneous stuff into 643 pages. To add insult to injury, the ink is light brown. The ingredient lists are in the same typeface on a very green background. It is very difficult to read and use. I am surprised a professional cookbook writer would allow a book like this to be published, it is not user friendly. I am not sure if I even want to try any recipes after reading some of the reviews.
Book is thick with fluff
October 20, 2016
Lots of speacial ingredients like vital wheat gluten, instant potato, dry milk ect...Free online recipes as good or better.
This Cookbook is Over 15 Years Old
April 5, 2015
More like a textbook about bread machines than a cookbook about making bread in a Bread Machine. The format of this book was exactly like a textbook but the recipes seemed to be secondary over the subject of bread machines.There is a lot of unnecessary information in this book and I did not like the fact that it is over 15 years old, it was last published in 2000. And bread machines, peoples' tastes and recipes have changed a lot since then. Plus this book makes it seem like making bread in a Bread Machine is a major undertaking and it is not. This book could easily turn learning how to use your bread machine into a daunting experience. Which is not why you bought a cookbook for it in the first place.I disliked this cookbook, so much that I sent it back. And instead, I got Donna Washburn & Heather Butt's, "300 Best Bread Machine Recipes." And I am so glad, I did because this is a much better cookbook and I am making fantastic and tasty bread.
Typos and Omissions in Kindle Edition
May 10, 2014
This is a great book but only if you buy the print edition. There are numerous errors and omissions in the ingredient lists and quantities in several of the recipes. Some are obvious and easy to spot but there may be others that aren't so obvious.As a result, I can't trust the recipes which makes the Kindle edition practically worthless to me. I returned it and reported the errors to Amazon. Hopefully, the publisher will proofread it more carefully and issue an update. I hope so because I'd love to own it. The author is one the best known authorities on breadmaking in general and in bread machine baking in particular.
11%

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One Star Reviews:

5%
Bread doesn't rise!
February 14, 2017
After 6 months the bread fails to rise. We changed the flour, we changed the yeast, with changed the quantities of the products used, it just seems that the problem is in the machine.
Please save your money and avoid disappointment.
November 2, 2016
If I could give this machine zero stars, I absolutely would. I did a lot of research before I bought this machine (I bought it in 2013). My parents had two of them in a row and the last one is still going strong (both were older models). So, after my research and seeing my parents' working so well, I determined this would be an excellent purchase. As soon as I got it, I put it to work. I tried lots of different breads. I tried the cakes. I tried the dough. It worked wonderfully. The loaves were beautiful, tall, and rose evenly and were golden. The bread could not be beat. We used it regularly. And then tragedy struck. In 2014, the machine started making a terrible noise, like the gears were grinding or slipping. But it still made lovely bread, so I kept using it. About the middle of last year, it still made the horrible noise and it started creating lopsided loaves, like they weren't getting kneaded enough or at all on one side. I read the reviews on here and figured it must be the paddles since that was a common complaint. So I ordered new paddles at $30. I popped the new ones in and started a loaf going. I wasted $30. It didn't fix anything. I contacted customer support and they suggested the paddles. I told them I had new paddles. Then they told me that one of the common problems is the belt goes bad and that I would have to pay to send it to them and they would charge me to fix it and then charge me shipping back to me. It was too expensive to do that. So now I have a $300 piece of metal sitting on my counter that makes me feel sad every time I look at it. After I asked around at my local Japanese market, they told me that any Zojirushi product made in China is terrible. And how true this is! Don't buy this machine. I am sure there is something else out there that is cheaper and longer lasting. I am now looking for a different brand. I will never be able to trust Zojirushi again. Not after taking my $300 and not being at all helpful at fixing a common problem. I am very disappointed.
Worse yet, I am afraid this had been opened ...
February 25, 2016
Dear Amazon,I have been looking forward to receiving my Zojirushi. However, I was quite upset to see that accessories (measuring spoon) was not in my package. Worse yet, I am afraid this had been opened previously, not sure if it had been used. This is such an expensive purchase and not easy to pack again and send back. I really do not know what else to say, losing a customer's trust is really worth all these?Thanks,Selim
Great while it lasted... hope you have better luck
December 14, 2015
Updates, nine months later: still using it once or twice every week. Love the taste and smell of home-made bread. Tried some cake recipes, made doughnut and pizza dough a couple of times, came out alright (not my thing, but go ahead if it's yours). I go for the plain bread recipe (flour, water, oil, bit of sugar, bit of salt, and yeast). Easy to clean the baking tray, just let sit with some lukewarm water to loosen up the paddles and then gently wash with a bit of detergent. Rinse carefully so water does not reach the nuts and bolts on the pan's bottom, on the outside.Here are the issues: as of a month or two ago, I have to use "dark crust" setting because "normal crust" gives me bread comes just shy of not fully baked (very, very light color). "Light crust" tastes raw. Sometimes it gets very noisy while kneading the bread dough, the whole countertop vibrates. And it started to rust inside, even though I keep it very clean (regular maintenance with a wet paper towel, if dough sticks to the window; nothing else ever happens, because I don't use it for cooking). Worst thing, though, is some of the screws up top are completely rusted; and the bottom is full of rust stains I can't clean for fear of damaging the coils. Guess I'm going to have to use the warranty because I don't think I'm ok with baking bread in a rusty enclosure.Down to 1 star now because a $250 appliance should be good for more than 9 months.Initial review, right after purchase.Pro: Excellent device for making bread just the way you like it. My family expressed an interest in transitioning to whole wheat (for which you absolutely need to buy gluten flour); however, it tastes much better with a combination of 2/3 whole wheat and 1/3 cake flour, and I reduced sugar to 1-2 spoonfuls. Also, replaced butter with regular vegetable oil. Tried many of the cake recipes, works great. Definitely a good investment, bypassed all preservatives and I have the certainty of fresh, top-quality bread whenever I need it. Recipe book is easy to use, feel free to modify amounts of salt/sugar/nuts etc. according to taste. Keep proportions for flour/water etc.Con: delay start function should allow you to have fresh bread by the time you wake up. Problem is, the machine gets loud when kneading and 'punching' so I don't like to do that. If in use during 'awake' household time, it doesn't bother anyone. You do whatever works for you.
The ongoing issue of Zojirushi's 'Paddle Waddle' Issue and their refusal to remedy the fault.
September 18, 2015
Regarding the 'Paddle Waddle' wear issue of the Zojirushi.The letter from Zojirushi (manufacturer or some rep) responding to the complainants posted on http://www.saferproducts.gov/ViewIncident/1339046 about eating.aluminum and the engineered failure points of their bread machine.This bread machine has generated NUMEROUS complaints about the Eating Aluminum question and the Paddle Waddle wear failures common to this device. Such a well engineered product EXCEPT for the paddles and the torque delivery system. There is, in my opinion, an engineered failure point in this part of the mechanism. The flats on the shafts, that take the brunt of the beating during the kneading process, are minimally adequate. The play (looseness) between the shaft and the paddle tube body promotes the "stripping" or wearing down of the 'bridge' material that is meant to drive the blades through the bread dough. I am looking at a 'brand new out of the box' device and see that this will fail in the near future. The play creates a brief acceleration of the harder shaft impacting the softer aluminum type material of the paddle body (sorry) each time the paddles change direction, resulting in an impact into the paddle's minimal bridge (locking notch) material. There are a number of simple solutions to this problem but Sojirushi states that it will not fix this problem.There is a letter from the Zojirushi manufacturer (or some rep) responding to the complainants posted on http://www.saferproducts.gov/ViewIncident/1339046.What I got out of their statement is the following (in a nutshell):1. It is not a problem to *eat aluminum every day.2. Their machine is destined to fail regularly due to the wear and tear of the paddle design.3. It is your fault if it does because you used too heavy a mixture in the bread dough.4. We will not fix this.Opinions of family and friends to Sojirushi:. . . 1. Ingesting aluminum: Your statement that adults eat 7-9 mg of aluminum DAILY is misleading and a bad excuse for your irresponsibility, in my opinion. Most producers of the antiperspirants, antacids, cosmetics, have eliminated and/or found safer substitutions to aluminum in their products. People who are taking control of their health and the food their families eat DO NOT WANT TO BE EATING ALUMINUM. It has been linked to dementia and Alzheimer's as well as other issues. You site statistics for 'adults' but not children, known to be more sensitive to toxins during their development. Fix the paddle waddle Soji and you will essentially fix the aluminum eating issue!. . . 2. This is not rocket science. Making a paddle that will last is something that many of the lower priced bread machine market has mastered a long time ago. My current machine is 5 years in use three times a week and still works perfectly (we are tired of the tall breads). There are numerous ways to avoid the sticking issues other than your paddle waddle solution. Just do it!. . . 3. Are you saying that your machine has limitations to making healthier whole grain or nutrient dense breads because it will quicken the failure points of your mechanism? So your machines are only good for making light white bread or we will pay the constant price of repairs? I can buy white bread in my local local markets for less than what it costs me to make my own. Where is your logic?. . . 4. Bleeding your brand is not smart. Fix the problem. Don't be a Kodak in a changing world. I will return my machine till these issues are addressed. I do like your machine but what good is a luxury car that is unsafe and breaks down all the time? I will not feed my family, friends or myself a daily dose of aluminum to accumulate in my tissues and trust that these oxides and toxins will not be a problem. I also have a issue with your company's decision to extract an additional 'usage tax' with your engineered device failures. There are many other bread machines at a fraction of the cost (I can buy 4 or 5 others to your 1) or go to your direct competitor, Breville, if I want to spend this kind of money.*Agency for Toxic Substances and Disease Registry (ATSDR), and also state that the average adult American eats 7-9 mg of aluminum per day.
BUY ANOTHER BRAND
July 20, 2015
My Breadman Ultra died a few days ago and, thanks to all the reviews left by Amazon customers, I chose the Zojirushi Virtuoso. I just got my Zojirushi Virtuoso today and baked my first loaf of bread in it. This machine has two paddles which mix the ingredients quickly into a dough. It has many different settings to allow you to get creative and try new things. Because I grind my own wheat to make bread, it can get a bit heavy. At least it did in my old Breadman. However, I put the wheat bread setting on the "quick" setting and crossed my fingers. It came out perfectly. Unlike the Breadman, the Virtuoso had a crust that was not soggy. In fact, it came out looking like I had baked it in my oven. The crust was crisp everywhere - sides, top, and bottom. The texture was wonderful, too. THAT ALL CHANGED WITHIN TWO MONTHS OF USE. After six weeks of use, now it doesn't rise like it should and the loaves are like bricks. I use the same ingredients. I even weigh my flour. The yeast is the same. NOTHING has changed in the way I use it. But, I cannot return the item because it has been two months. I am disappointed with Amazon and will probably buy from a retail store in the future. Anyway, please take a moment to read all the 1-star customer ratings. When I first got this machine, it was perfect so I rated it high. But now that I've used it, I don't want anyone to be as disappointed as I am. You shouldn't have to pay a very high price for features but get very poor quality. BE CAREFUL. STEER CLEAR.
4%
The cookbook does not have any images; it would ...
September 14, 2017
The cookbook does not have any images; it would have been extremely helpful to see the end product before attempting to create it. I am using You Tube instead. Much more helpful!!!
One Star
April 30, 2016
Not what I expected for recipes.
Not impressed
January 3, 2015
So far I have tried 3 of the white bread recipes. For all of them I used the dough cycle and baked in the oven. None of the recipes that I tried produced a light fluffy loaf.I tried the milk bread recipe that was quite chewy, then I tried the honey white recipe that was very dense and heavy, then I tried the homestyle white that was spongy and heavy. All the recipes tried were fair but nothing fantastic. I'm going to try the hamb/hotdog buns and the english muffin recipes but am not expecting anything special as the other recipes were just mediocre. Found a recipe for fluffy white on the web. So far this book has not impressed me and as it is I wouldn't recommend it.
Disappointed
February 17, 2013
This is not the bread book that I thought it was. You have to be experienced with your breadmaker to enjoy using this book....it isn't for newbies for sure...
Make note: MANY of these recipes don't work!
February 8, 2013
I rarely write reviews but I was so disappointed by this book that I felt moved to share my dismay and even warn others not to buy it. I've made lots of good bread in my Zojirushi from borrowed recipes, but the first recipe I made out of this book just yielded a panful of baked crumbs! I couldn't even imagine what went wrong--I had followed the recipe to the letter, and it wasn't a case of bad yeast (although the author's discussion of yeast is confusing and makes one doubt the validity of every recipe in the book). I wasted 4 and a half cups of good whole wheat flour on this recipe, not to mention 3 and a half tablespoons of vital wheat gluten--now if that couldn't make the crumbs stick together, nothing could! I wish I had taken these one-star reviews more seriously before I bought this book. I'm wondering now how to return the first book I've ever returned to Amazon....
Buy the hard copy
September 8, 2012
I really wanted to love this kindle book. But i dont. The problem isnt the recipes, they are well authored, there is a lot of information about the ingredients, there are several variations of many recioes. The problem is the kindlization of the book. There are two indexes, Subjects and Recipes. Neither contains page numbers or location numbers or hot links. So they are just a list of things you could,at best, consider to be search terms. However, you cannot rely on their finding anything useful. Case in point: the subject index contains the phrase "tips for starters" as in sourdough starters. If you enter this term in your kindle search, you get one result: the listing in the Subject Index. Circular and useless. I own many Kindle cookbooks. This one is poorly crafted and frustrating to use. Stick to paper on this one.
21%

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13%

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0%

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Pricing info
Old Price
Old Price
Price
Price
$324.99updated: Mar 17, 2020
$24.29updated: Mar 19, 2020
$6.25updated: Mar 19, 2020
$21.99updated: Mar 17, 2020
$17.97updated: Mar 17, 2020
Features
Article Number
Article Number
4974305708137
9781558321564
8111167450859
0885473902347
9780778802389
Brand
Brand
Zojirushi
Brand: Harvard Common Press
Linear LD
DBTech
imusti
Currency
Currency
USD
USD
USD
USD
USD
Height
Height
511.8 in
364.2 in
118.1 in
6.3 in
403.5 in
Length
Length
708.7 in
315.0 in
236.2 in
11.8 in
29.5 in
Manufacturer
Manufacturer
Zojirushi
Harvard Common Press
oils2health
DBTech
Robert Rose
Product Group
Product Group
Kitchen
Book
Kitchen
Kitchen
Book
Product Type
Product Type
KITCHEN
ABIS_BOOK
KITCHEN
HOME
ABIS_BOOK
Publisher
Publisher
Zojirushi
Harvard Common Press
oils2health
DBTech
Robert Rose
Quantity
Quantity
1
1
100
1
1
Reviews
Reviews
-
Studio
Studio
Zojirushi
Harvard Common Press
oils2health
DBTech
Robert Rose
Weight
Weight
77.9 oz
9.9 oz
1.8 oz
7.0 oz
3.7 oz
Width
Width
413.4 in
44.9 in
590.5 in
7.5 in
275.6 in
Feature
Feature

Bakes a large traditional rectangular shaped 2-pound loaf; Gluten Free and Custom Menu settings will accommodate gluten free and organic baking ingredients

Bakes a large traditional rectangular shaped 2-pound loaf

Dual kneading blades to knead the dough thoroughly

Quick baking cycle prepares breads in about 2-hour

Includes a measuring cup and measuring spoon

Used Book in Good Condition

Meets FDA Requirements for use in food applications

Includes bread twist ties

Made from seamless tubing (LDPE)

15 inch clear bags (size: 6x3x15 inches)

100 prepackaged bags

3 Groove sizes allows you to slice 3 Different slices - 1.2cm, 1.0cm, 0.8cm

Designed to fold easily for compact storage

Made form 100% bamboo Wood, Natural, environmental friendly and pollution free

Great for bakery and homemade bread, even loaf cakes

Dimensions: 12" x 7 ½ x 6 ½ (high) Folded: 12" x 7 ½ x 1 ½ (high)

Robert Rose

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