Fav Zohead Recipes

Banana Pecan Bread

BANANA-PECAN BREAD

  • 1-1/2 cups All Purpose Flour 
  • 1/2 cup Sugar 
  • 1 tsp. Baking Powder 
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt 
  • 1/3 cup Vegetable Oil 
  • 2 Extra Large Eggs, beaten lightly
  • 1/4 cup Dairy Sour Cream 
  • 1 tsp. Vanilla Extract


When beep sounds, Add:

  • 1/2 cup Over-ripe, Mashed Banana 
  • 1/3 cup Chopped Pecans


Method
1. Measure all ingredients into baking pan.
2. Insert baking pan securely into baking unit and close lid.
3. Select CAKE course. (If arrow is flashing, this is the JAM course, not the CAKE course.)
4. Push START.
5. When beep sounds after about 5 minutes, add banana and pecans and scrape side and bottom of pan
with a rubber spatula to help mix.
6. Push START again.
7. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The loaf can be removed at this time.)
8. Using hot pads, remove pan from unit and pull out kneading rod.
9. Remove bread from baking pan and allow to cool before slicing.
Makes 1 loaf approx. 3-3/4 inches.

Basil Parmesan Bread

  • 1 1/3 cups lukewarm water
  • 2 tablespoons olive oil
  • 1 clove crushed garlic
  • 2 teaspoons dried leaf basil
  • 1/2 teaspoon dried leaf oregano
  • 4 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 5 tablespoons grated Parmesan cheese
  • 2 1/4 teaspoons active dry yeast


Bake on the basic cycle, medium crust.

Southwestern Cornbread

  • 3/4 cup Cream-style Corn 
  • 1 cup Milk
  • 2 Large Eggs, beaten 
  • 3 Tbsp. Vegetable Oil
  • 1 cup Cornmeal 
  • 1 cup All Purpose Flour 
  • 3 tsp. Baking Powder 
  • 1 tsp. Salt

When beep sounds, add:

  • 1/4 cup Minced Onion 
  • 1/4 cup Diced Green Chilies 
  • 3/4 cup Shredded Cheddar Cheese


Method
1. Measure all ingredients into baking pan.
2. Insert baking pan securely into baking unit and close lid.
3. Select CAKE course. (If arrow is flashing, this is the JAM course, not the CAKE course.)
4. Push START.
5. When beep sounds after about 5 minutes, add onion, chilies, and cheese and scrape side and bottom of
pan with a rubber spatula to help mix.
6. Push START again.
7. The machine will beep and the COMPLETE light will illuminate when the cornbread is finished. (The
COMPLETE light flashes during the cooling cycle. The loaf can be removed at this time.)
8. Using hot pads, remove pan from unit and pull out kneading rod.
9. Remove cornbread from baking pan and allow to cool before slicing.
Makes 1 loaf approx. 4 inches.

Basic Cornbred

  • 1 cup yellow cornmeal
  • 1-1/2 cups bread flour
  • 1/3 cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup whole milk
  • 1/3 cup melted butter
  • 2 teaspoons dry active yeast


The Steps
Put ingredients in bread pan according to the manufacturers directions - for Zojirushi - liquids first.


Set it for the basic cycle, or for about 3 hours. I also like to set the crust to medium
Remove from bread machine and allow to cool for at least 15 minutes before slicing

Spiced Zucchini Bread

  • 1/4 cup Vegetable Oil 
  • 2 Large Eggs, beaten 
  • 1/2 tsp. Orange Peel 
  • 1/2 cup Sugar
  • 1/2 tsp. Salt 
  • 1/2 tsp. Baking Soda 
  • 1/2 tsp. Cinnamon 
  • 1/4 tsp. Baking Powder
  • 1/4 tsp. Allspice 
  • 1-1/2 cups All Purpose Flour 
  • 1/3 cup Vegetable Oil

When beep sounds, Add:

  • 1 cup Shredded Zucchini 
  • 1/2 cup Chopped Walnuts


Method
1. Measure all ingredients into baking pan.
2. Insert baking pan securely into baking unit and close lid.
3. Select CAKE course. (If arrow is flashing, this is the JAM course, not the CAKE course.)
4. Push START.
5. When beep sounds after about 5 minutes, add zucchini and walnuts and scrape side and bottom of pan
with a rubber spatula to help mix.
6. Push START again.
7. The machine will beep and the COMPLETE light will illuminate when the bread is finished. (The
COMPLETE light flashes during the cooling cycle. The bread can be removed at this time.)
8. Using hot pads, remove pan from unit and pull out kneading rod.
9. Remove bread from baking pan and allow to cool before slicing.
Makes 1 loaf approx. 3 3/4 inches.

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Home Menu

Proof

I was reading about proofing bread the other day and saw that some lucky people have a "Proof" setting on their oven.  So I checked and I'll be darn - I do too!

I've run across so many different suggestions and very thankful for everyone for sharing what works for them.

I use the PROOF setting on my oven.  I cover the bread pans with a clean towel and let it do it's thing.  Then I put the bread pans in the microwave (NOT starting it) while the oven heats up.

 

Poke your dough (lightly, on the side).  If the indentation stays put, then the bread is proofed.

Machine or Oven?

Method 1 - bake in machine

 

1. Measure all ingredients into baking pan.

2. Insert baking pan securely into baking unit and close lid.

3. Select course (White, Wheat)/crust (Light/Dark). 

4. Push START.

5. When beep sounds, add seeds, nuts, raisins - all optional -  scrape side and bottom of pan

with a rubber spatula to help mix.

7. The machine will beep and the COMPLETE light will illuminate when the bread is finished.

8. Using hot pads, remove pan from unit and allow to cool to touch.

9. Remove bread from baking pan and as well as paddles, if they are stuck.

 

Method 2 - bake in oven

Select Dough course. 

When the course completes, unplug and remove dough from the Baking Pan. Roll dough into a ball, cover with plastic wrap and let it rest for an hour in the refrigerator.

Divide dough into halves and shape into lightly greased bread pans.  Allow to rise (I found out I have a Proof setting on my oven!).  Once doubled, place in microwave (do not start the microwave) and heat oven to 400 degrees.  Bake bread for 20-25 minutes or until internal temperature is 190.  Remove and eat!