Technically it's the first restock day of the week because these ones (ham & sharp cheddar) are for my husband and I still need to make mine (jalapeno sausage) 😅

I didn't do anything to the color here either, my yolks were just extra orange today so both the dough and egg wash were more yellow than usual

ETA: Recipe (also a good dough for cinnamon rolls)

Kolaches
- 1 stick (113g) butter cut into 8 pieces, (cold if your machine has a pre-warming step, softened if it doesn't)
- 1 cup buttermilk
- 2 eggs (I mix these into the buttermilk before adding to the machine)
- 50g sugar
- 8-10g salt
- 535-575g all-purpose flour (I use KAF and 535g but it can be a bit on the sticky side
- 9g instant yeast

Add everything to machine (in listed order), then run on dough cycle.

- 12 slices of cheddar cheese (I use the kind pre-sliced for sandwiches)
- 12 portions of meat (jalapeño sausages, ham, breakfast sausage, etc.; just make sure that it's a heat-and-serve or pre-cooked)
- Egg wash (1 egg + splash of water + pinch of salt)
- honey butter (2-3T butter melted together with 1-2T honey, I just eyeball these amounts)

Use a scale to divide dough into 12 equal portions (mine are usually 90g each). Making one kolache at a time, roll a portion of dough into roughly 5 in. by 8 in. Fold your slice of cheese to make a rectangle, place in the middle of the dough, then top with a portion of meat. Fold dough into the middle and onto itself like you're wrapping a sandwich or burrito and pinch to seal. Lay kolaches seam side down onto a large baking sheet lined with parchment paper, six per baking sheet.

Proof until puffy, anywhere from 45-90 minutes (depends on room temp, yeast, and if your fillings were fridge-cold). Preheat oven to 375°F towards end of proofing. Brush kolaches with egg wash and bake, one pan at a time, for 15-18 minutes. Brush with honey butter immediately after removing from oven.

To store: let kolaches fully cool, then move all to one pan and freeze for 1-3 hours. Transfer to ziplock bags (I usually get 6 in a gallon bag) or wrap individually in plastic wrap.

To reheat: place kolache upside down on a small plate. Heat for 1:00-1:20, flipping halfway through. (Ham/bacon needs less time, jalapeño sausages need less.)

Every loaf comes out lopsided unless I catch it at the beginning of the last rise and even it out with my hands. Is this just something that two-paddle machines are subject to?

I’ve tried every type of bread in this thing. I can never get any of them right. I’ve tried for months now. It’s always either too dense, top isn’t done, too done, etc you name it.

I’d love sourdough in it.. since my audhd oldest eats a loaf a day. BUT I don’t even know the first steps and it seems iffy to start.

I don’t prefer white bread, a lot of the stuff I’ve tried I’ve used artisan flour. Not white enriched flour… not sure if that’s my issue. But yeah please help.

Need to choose between KBS 3 pounder and Neretva 3.3 pounder. I bake about once a week with a very heavy dough of 3 parts whole wheat, 1 1/2 cups wheat bran, 1 1/2 cups flax meal and 1 cup ripe sourdough. My 3 pound Moosoo is giving up the ghost. Recommendations?

Hi all, so I had this unit for a year I believe, and yesterday I lost my paddle / blade. I've looked everywhere and it seems missing
Currently I am looking to buy a new paddle, I bought the universal one and surprise surprise it didn't fit (the hole is too loose, and also there's gap at the bottom)

after looking up some information, this unit seems like an Indonesian region version, the main store already closed it's franchise. I have been looking through ebay but I cannot find any paddle with this particular machine number (searching using google or even AI turns into 29882 or 29881). if I buy 29882 / 29881 will it fit this particular machine?

I posted this before but I’m posting again because this one was even prettier. I cut it before it cooled because we had chicken gnocchi soup ready to eat with it!

This one is so easy and I highly recommend making this with pasta or soup.

Recipe:
Ingredients
1 cup water very hot see notes
3 Tablespoons extra virgin olive oilrobust
3 cups bread flour
2 Tablespoons Italian Seasoning
2 Tablespoons granulated sugar
1½ teaspoons salt
¾ teaspoons rapid rise yeast

Cook Mode
Prevent your screen from going dark
Instructions
Place the ingredients in the bread machine in the order listed. Please see the notes below for the hot water temperature suggestion.

Select white bread, medium crust, and loaf.

Select start

Notes
It is best to use hot water for this recipe. BUT NOT TOO HOT! The hot water from my tap runs anywhere from 120-125 degrees and that is just about right. You do not want your water to be above 130 degrees. Use a thermometer if you are not sure.

A serving size is a one-half slice for this recipe. These are very thick slices and you might not slice yours so thickly. If you get more than five slices from this loaf then adjust nutritional information accordingly. 

I used the Cuisinart Bread Maker for this recipe. Outcomes might be different using another machine. 

My grandma bought me a bread maker at a thrift store for $8. The top doesn’t have a nice crust like the rest but it’s cooked all the way through🤷‍♂️ Maybe I should do 1.5lb and not 2 next time.

After years of saying I wanted one, I finally got a breadmaker. It's so easy and fun! I got the Zojirushi Mini since I'm just a single dude (so the 1lb loafs are a good size for me). But I served a loaf with dinner for some friends and it was a hit!

I need some help guys, does anyone have this bread machine by this manufacturer (TZS first Austria)? I have this exact one and I lost my recipe book that comes in the box with it. I tried googling everywhere to find the same recipes that come in the box but I couldn't find it. Can anyone please send me the image of the recipe book 👉🏻👈🏻

My mom accidentally put the paddle upside down in the Home Essentials bread machine. It ran for over 2 hours and she didn’t realize anything was wrong. She took out her dough and it was gray and then I saw the issue. (It is now right side up in the photo.) We threw out the dough.

Is this still safe to use if we don’t use it to bake, only for the dough cycle or mix/knead? Or should we just buy a replacement tub…

Because I didn't realize instant yeast was different than regular yeast so the first loaf was a brick. This is 100% whole wheat flour and it came out soft and amazing. The secret is to add a little extra water, extra gluten, and a little vinegar. This loaf had 2 tbsp of white vinegar so you could start there for a 1.5 lb loaf and adjust based on your results. Enjoy your healthy whole wheat bread!

Bit of a mess on top but it tasted great!

Sorry for the horrible picture but I (our black and decker machine from a church sale several years ago) baked this recipe and it turned out pretty solid! Wanna try and keep up the momentum and make some more recipes soon and stop myself from buying a new machine.

This is my 100% whole wheat reciepe for my Zojirushi home bakery supreme... I got the machine off of fb marketplace and I don't think this is what it is supposed to look like after the first rise... am I wrong?

1.5 cups water

4 c whole wheat flour

2 tbs sugar

1.5 tbs dry milk

1tsp salt

1.5 tbs butter

3 tbs vital wheat gluten

1.5 top active dry yeast

Am I correct in assuming that Zojirushi do not sell their machines directly in Australia? Does anyone know if it is possible to import a 220v version from Asia or Europe?

After my fumble at trying to make brioche a few days ago, I had another go today and it came out amazing!

Thank you to the lovely person who told me the combination of eggs and water needed to total 270ml, that was the key (and not very well explained in the instructions).

It smells incredible and me and my husband can't wait to have some brioche toast in the morning!

Hi all,

After a few weeks of trial-and-error I've settled on a 75% whole wheat recipe that everyone in the family likes. I'd like to hear from others who add herbs or spices, what do you use? Are there blends -- commercially bottled or DIY -- that have been hits for you?

So far we've tried these, all have worked well:

• Commercially bottled "herbes de province" (savory, marjoram, thyme, oregano)
• Za'atar
• A homemade mix of 40% oregano, 30% thyme, 20% Rosemary and 10% Basil

Most of the bottled herb blends I encounter contain enough salt that they may throw off the rest of the recipe. I'm very interested to know what other people use.

Any suggestions are appreciated.

FWIW, here is our bread machine recipe that produces a two-pound loaf. It's low in saturated fat and a perfect height/texture. I like to work by weight in grams since it's consistent and IMO easier to work with:

450g Whole wheat flour
141g White flour
9g Gluten flour
9g Instant Yeast
12g Extra Virgin Olive Oil
18g Brown Sugar
12g Salt
6g Lemon Juice
420g Water

Hi all. I've been thinking about getting a bread maker for a while. My company gives reward points that you can use to get all sorts of things and I had enough points to get this bread maker. This is currently Cooks Illustrated to pick so hopefully this will be worth it.

Does anyone have any advice on this particular model or baking in a bread machine in general? Any pitfalls or things to be aware of?

What it says on the tin. I love my bread machine but since getting diagnosed with diabetes I've been wary of using it. But the holidays are approaching and I'd love to get the house smelling delicious again!!

Hi, we've recently become interested in bread makers and are thinking about getting one. Since our oven isn't working, we can't find a new one on eBay (we're a bit short on funds for a completely new one), and installation would be another issue, a bread maker would be a good investment, we think, since we eat a lot of bread and it would be much easier than going to the store every three days to buy a loaf of bread.

Have any of you had experience with bread makers? Which ones would you recommend in terms of value for money?

We've already looked at the Delicca II MAX and the Gastroback 42823 bread makers; they seem quite decent, but the negative reviews are making me a bit hesitant.

So I have made this cinnamon swirl loaf twice. First time it turned out perfect besides wonky looking swirls. Now my dough just didn’t turn out the same. It’s like coming open as it does its final rise after I did the swirl. Something is definitely off with the dough but I’m unsure how to trouble shoot.

Just got a bread machine Kenwood BM350, made 3 loafs from the recipe it came with without a scale lots of guessing well absolutely horrible. Saw a lot of advice to look up the recipes from bread dad so ok let’s try that, this is my second try on the recipe “white bread soft & buttery” got a kitchen scale and all the ingredients and follow it one to one. Well as you can see it just falls flat and doesn’t come out that nice any advice welcome !! :)

Panasonic compact SD-PN100 White/Wholemeal/Rye. I was hoping for a more uniform dome shaped top. What do I need to modify to achieve that.? Recipe below:

- Yeast: 1 tsp
- Very strong white flour: 100g
- Strong wholemeal flour: 125g
- Rye flour: 25g
- Butter: 15g
- Sugar: 1/2 tsp
- Salt: 1/2 tsp
- Improver 1/4 tsp
- Water: 180ml
Menu 4 Wholewheat.
Any advice appreciated.

My husband got me a KBS machine for my birthday and this is my 5th loaf this week! It’s an olive oil Italian loaf. I used the French bread setting and the it’s perfect in my eyes! But I will take notes!

Ingredients
1 cup water very hot see notes
3 Tablespoons extra virgin olive oilrobust
3 cups bread flour
2 Tablespoons Italian Seasoning
2 Tablespoons granulated sugar
1½ teaspoons salt
¾ teaspoons rapid rise yeast

Instructions
Place the ingredients in the bread machine in the order listed. Please see the notes below for the hot water temperature suggestion.

Select white bread, medium crust, and loaf.

Select start

NOTE: I used French bread setting