Zojirushi BBCC-X20 Home Bakery Supreme Bread Baker Review
Home Bakery Traditional Breadmaker
Makes the best 100% whole grain bread!
: The technology behind the zoji is the best on the market, in my opinion. I bake with 100% whole grains (whole spelt, amaranth, quinoa, kamut, buckwheat, rye, 10-grain flour mix, oat flour, oatmeal and more.) The trick is to add 1/2 to 3/4 cup of wheat gluten flour (which is all protein, no starch) to get bread that has a lighter and spongier texture. (Don’t confuse this with vital wheat gluten – the wheat gluten flour which is ground from the endosperm.) The zoji is mechanically stronger than the Cuisinart and takes up less space on the countertop. It is quieter, (doesn’t dance on the counter, the mixing paddles don’t bog down or get stuck) mixes the dough faster and the bread turns out much lighter, taller, and has better texture because of the precise ramping of the temperatures. Plus, it doesn’t burn the crust like my Cuisinart does.I have been making bread with bread machines for many years and I am totally please with the zoji. I turned the machine off accidentally during the add cycle (thought I was pausing the machine), but I was able to use the manual program to put the bread baking back on course. The zoji makes a larger loaf and I am experimenting with making smaller loaves that use 3 cups of flour instead of 4-5 cups of flour. But the larger loaves do go farther.I am enjoying the zoji very much and it is wonderful to make 100% whole grain bread that has the light and spongy consistency of store-bought or bakery-bought bread.Thank you JR for offering the zoji supreme bread machine at a fabulous price [...]and a great bread recipe book as well.
This sounds like just the kind of machine to create the freshest and healthiest bread available. what you have on the store shelves is often not fresh, days old and not very tasty. I thing this saves money and for a family will provide health breads to enjoy.