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.
Bread flour sandwich loaf recipes includ loaves made with:
- 100% bread flour, enriched with dry milk (milk powder), sugar and other ingredients such as instant mashed potatoes;
- bread flour and up to 33% whole wheat flour;
- bread flour and small amounts ofspecialty flour and/or seeds