Bread flour (white) Bread Machine Loaves

Bread machine recipes have to be customized for machines. I stopped trusting “standard” recipes. I adapt recipes, mainly from the Bread Lover’s Bread Machine Cookbook (“BLBMC”).

I worked out my approach to yeast and low sodium in baking in a Panasonic SD-YD250 for medium (1.5 lb.) loaves June, July and August, 2018. BLBMC recipes did not work in that machine. I adjusted yeast for BLBMC recipes baked in Panasonic SD-YD250 machine. The BLBMC recipes for white bread loaves worked in the Panasonic with the adaptation. When I started to bake in a Zojirushi BB-PAC20, I changed my method of writing recipes in tables, and changed my recipes to specify the amount of instant yeast for that machine.

The Zojirushi manual provides recipes for sandwich bread – enriched (sugar, milk, butter) bread flour loaves, including Basic White Bread. Its recipes identify volume and weight. Zojirushi’s approach stated in the manual is to scoop flour and fill a measuring cup. This means a less dense or lighter cup than a meauring cup dragged through the flour. I use the amount of flour in the Zojirushi recipe by weight. Zojirushi’s recipes refer to Fleischmann’s active dry yeast and rapid-rise yeast. I think active dry yeast is less dense than instant yeast, and use 6/7 of the amount of active dry yeast the recipe requires. This seems to work with loaves made with bread flour and multigrain loaves.

Here are a few bread flour sandwich loaf recipes, including:

• sandwich loaves, 100% bread flour, with some dry milk (milk powder);
• sandwich loaf with up to 33% whole wheat;
• sandwich loaf with specialty flour and seeds

Zojirushi Basic White:

	Zojirushi Basic White Bread BB-PAC20 Manual p. 15		B%
Loaf Size	Medium	Medium		Medium	85% Medium
Sodium		50%		33%	33%
Program	Basic Bake	Basic Bake			Basic Bake
Ingredient	Weight [V]	Weight [V]/ {water}		Weight [V]/ {water}	Weight [V]/ {water}
Yeast choose one
(Active Dry Yeast)	4.2 g.
Instant Yeast	3.6 g.	1.8 g.		1.2 g.	1 g.
Bread Flour	416 g.	416 g.	90	416 g.	354 g.
Skim Milk Powder	9 g. [1.5 Tbsp.]	9 g. [1.5 T.]		9 g. [1.5 T.]	7.7 g [1 T. + 7/8 tsp]
Sugar	35 g.[3 Tbsp.]	35 g. [3 T.]		35 g. [3 T.]	30 g. [2.5 T.]
Salt	8.4 g. [1.5 tsp.]	4.2 g.		2.8 g.	2.4 g.
Total flour/dry		466	100
Butter	[2 Tbsp.]	28 g. [2 T.] {4 g.}		28 g. [2 T.] {4 g.}	28 g.|{4 g.} [2 T.]
Water	240 g. [1 cup]	240 g.		240 g.	204 g.
Hydration		244 g.	52		208 g

BLBMC Country White:

Name	Source BLBMC p. 48 Country White	B%
Loaf Size	Medium		Medium	Medium
Sodium			50%	33%
Program	Basic Bake		Basic Bake
Ingredient	Volume [W]		Weight [V]	Weight [V]
Yeast choose one
Instant Yeast High	2 tsp. [5.6 g.]		2.8 g.
I.Y. BB-PAC20	[3.2 g.]		1.6 g.	1.1 g.
I.Y. Low	1 tsp.		1.4 g
Bread Flour	3 cups	92	417 g.	417 g.
Instant Potato Flakes	1.5 Tbsp.		6 g. [1.5 T.]	6 g. [1.5 T.]
Skim Milk Powder	3 Tbsp.		18 g. [3 T.]	18 g. [3 T.]
Sugar	1 Tbsp.		12.5 g. [1 T.]	12.5 g. [1 T.]
Gluten	1 Tbsp.		0
Salt	1.5 tsp. [8.6 g.]		4.3 g.	2.8 g.
total flour/dry		100	454 g.
Oil; Canola or Olive	1 Tbsp.		[1 T.]	[1 T.]
Water	1.33 cups	67	315 g.	310 g.

BLBMC Honey Whole Wheat. 33% whole wheat flour and honey flavoured:

	Source BLBMC p. 105	1/3 WW	50% WW	B%	50% WW
Loaf Size	Medium	Medium	Medium		85% Medium
Sodium		50%	33%		33%
Program	Basic Bake	Basic Bake	Basic Bake		Basic Bake
Ingredient	Volume	Weight [V] {water}	Weight [V] {water}		Weight [V] {water}
Instant Yeast High	2.25 tsp. [6.3 g.]	3.2 g.
I.Y. BB-PAC20	[4 g.]	2 g.	1.3 g.		1.1 g.
I.Y. Low		1.6 g.
Bread Flour	2 cups	285 g.	214 g.		182 g.
Whole Wheat	1 cup	139 g.	214 g.		182 g.
Gluten	4 tsp.	4 g. [.5 Tbsp. = 1.5 tsp.]	4 g. [.5 T. = 1.5 tsp.]		3 g. [1 1/8 tsp.]
Dry skim milk* * if using		4 g. [2/3 tbsp.]	4 g. [2/3 tbsp.]		3 g. [.5 T.]
Salt	2 tsp. [11.4 g.]	5.7 g.	3.8 g.		3 g.
Total Flour/dry		436 g.		100
Butter	1 tbsp.	n [1 tbsp.] {2 g.}	n [1 tbsp.] {2 g.}		n [1 tbsp.] {2 g.}
Honey	.25 cups	80 g. [.25 cup] {16 g.}	80 g. [.25 cup] {16 g.}		68 g. [3.4 tbsp.] {14 g.}
Large egg	1	57 g. {36 g}	57 g. {36 g}		57 g. {36 g}
Skim Milk	.5 cups	123 g. {112 g.}
Water *IF using skim milk	.33 cups [79 g.]
Water *IF using dry milk		239 g.	239 g.		196 g.
Total water		g.		57	246 g.

BLBMC Buckwheat-Millet. Some buckwheat flour and some millet for texture:

	Source BLBMC p. 156		B%
Loaf Size	Medium	Medium		Medium	85% Medium
Sodium		50%		33%	33%
Program	Basic Bake	Basic Bake			Basic Bake
Ingredient	Volume	Weight|{Water} [V.]			Weight [V.]
Yeast choose one
Instant Yeast	2 tsp. [5.6 g.]	2.8 g.
IY BB-PAC20	[3.2 g.]	1.6 g.		1.1 g.	.9 g.
IY Low	1 tsp. [2.8 g.]	1.4 g.
Bread Flour	2.67 cups	371 g.		371 g.	315 g.
Buckwheat Flour	.33 cups (2.67 Tbsp.)	42 g.		42 g.	37 g.
Gluten	1 tbsp.	0
Millet	.33 cups	59 g. [.33 cups]		59 g. [.33 cups]	30 g. [.28 cups]
Salt	1.5 tsp [8.6 g.]	4.3 g.		2.8 g.	2.4 g.
TFW		479 g.	100
Butter	1 tbsp.	n|{2 g.} [1 tbsp.]		n|{2 g.} [1 tbsp.]	n|{2 g.} [1 tbsp.]
Honey	2 tbsp	21 g.|{5 g.} [2 tbsp.]		21 g.|{5 g.} [2 tbsp.]	21 g. {5 g.} [2 tbsp.]
Water		266 g.		266 g.	225 g.
Hydration		273 g.	57		231