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
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.
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!