Pullman loaves were designed by Mr. Pullman of passenger train cars fame. In those days ALL food was prepared on the train while under power so consistent goods were important. These very regular shaped loaves would allow slices from different loaves to be mixed and toast and sandwiches could be assembled without paying extra attention to whether one slice was larger or right/wrong side up than the other. It was just one more invention by this brilliant man to squeeze the most comfort and service out of every tiny space.
Was wondering if there was a connection….wow..thanks ….my dad worked for the railroad in the twilight of the “ golden years “ of the steam and passenger era…
What an amazing person you are for sharing all this knowledge for us beginners! I just want to thank you so much for this. May all the good you do come back to you. 👍🏻
I had a Zo machine in the 1990’s that I used for all my small families bread. It’s now 2023 and I bought the same Zo machine you have and find your videos very helpful!
Thank you for providing such great attention to detail in your videos and recipes. I am completely new to breadmaking, and bought my first breadmaker last week. I made my first bread today using the dough function. Your times and temperatures were perfect. Next time I will use a pan as I tried just making an artisan style loaf on a tray but it spread slightly so didn't get as tall as I wanted. It's super soft and fluffy and delicious though so a pan will fix that issue I had 😊
I've been sort of doing this by accident, not really being sure if I was doing the right thing. Your video is so informative and well presented, thanks for the tips and tricks to help make beautiful bread.
Very informative. This was a much needed video. I’m surprised the instruction books don’t spend more time instructing on the dough cycle. When I was using my machine, I almost stopped making ‘bread’ altogether. I used the dough cycle almost exclusively on a daily basis to make French/Italian bread, pizza, hot dog/hamburger rolls, and even donuts. There is hardly any effort needed once the dough is made.
Thanks you for the video I was given a kitchen pro few months back without a manual & I figured that’s what the dough cycle did but wanted to be sure & thank goodness I can bake without always having to knead
First of all, thank you for your detail great videos. Today, December 3, 2022, just received my Zojirushi Virtuoso bread maker. Bought it during Black Friday on sale from Overstock. Anyway, I really like your videos for been thorough and detail by walking the viewer step by step on how to bake bread. Was an educator, for 32 years, now I am retired and let me tell you that you could have been a great teacher because not many people understand the art of teaching something and you do it well. Again congratulations for your great videos.
Thank you! I am actually a retired elementary school teacher of 30 years! Your comment means so much! Make sure you watch my whole beginner playlist on my channel. I’ll link you here.
Hi Elizabeth! Yes, I did a lot of research before choosing Zojirushi. Why spend $100 on crap when for saving up a few months longer, you can buy something that will do a great job and last for many years? In the long run it’s a more economical decision. I know people who have been using their Zojirushi bread makers for 40+ years. .
I think I wiped out my comment. I can’t find it. But I wanted to tell you thank you so much for this video to tell you the truth you are the first person I’ve ever subscribed to on RU-vid because I’m so impressed with all you know about bread making. I have a new bread maker and I’ve made a few loaves and it tasted pretty good but most of the time it just doesn’t come out perfect. So I’m gonna try your method of just using it through the dough cycle and baking it in the oven. That way I don’t have those big holes from the flapper things in my bread a couple of loaves came out lopsided, so I figure if I reshape it, let it rise and bake it in the oven. It’ll be more even. I’m going to check out your new user videos and all of your recipes! My daughter is really excited that I found you, and so am I thank you once again!
What a lovely comment to start my day! I’m always here for you. I’d like you to watch this video right away as well. Have you gotten a scale yet? I’ll send you a link from Amazon for the right kind. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HwHEvOAv5xU.html
The dough course! You just replied to my comment/question on another video, and you mentioned the dough course. And now I see this video! I am going to have fun going through your videos as I start my bread-making journey. I join others in thanking you for taking the time and energy to do these videos. And thanks to your husband also! To anyone out there who has a Pullman loaf pan, do you know if I can just set a cookie sheet on top of it while baking? Mine didn't come with a lid, and I want to make sure my loaf doesn't bake too tall.
Thanks I just wish RU-vidr would put dates up, I know you probably have newer Videos up., but thanks for sharing anyway., Yes I do have a Scale but I have never measure anything but this is a new Machine I still have my out machine it’s a Welbilt my New one is a Breadman machine 9-1-2022👍🏽👍🏽😊😊
I'll use my dough setting to make my pasta dough for my pasta extruder because I'm making just enough for me. If I'm breaking out my pasta cutters I'm mixing in my KitchenAid mixer because I'm making in bulk to put in the cabinet.
Interesting. I’ve never made pasta dough in the bread machine. I have a pasta maker and I’d never bother making less than a full recipe. I either freeze or dry whatever I don’t cook that day.
Thank you. Im about to purchase my first bread machine n the Zojriuchi is the one I choose. Thank you. I highly recommend Sue Becker in Bread Beckers channel Life changing info!
I have watched a couple of her videos. I create my own recipes and videos, obviously!!! Make sure you try my recipes! They are all tried, true, and very popular! www.EllensBreadMachineRecipes.com
I thank you so much for these videos. I am a new subscriber. I love bread. This is a my weakness. LOl I have a older Zojirushi and I am wanting a new one. I love to cook and bake and I am learning so much from your videos. I have a new Breville smart oven air fryer that has a proof feature on it. I have not opened it because we are redoing the kitchen. I collect kitchen gadgets and can never get enough. LOL I am lucky that my husband is a wonderful cook and he and I love being in the kitchen together. I am binge watching your videos. LOL Keep them coming.
Thank you! The stones are Apatite. I found them on eBay and had the earrings custom designed! They match the pendant. Turquoise and teal are my favorite colors!
Just beginning to desire a bread machine making dough by hand is difficult for me. So began with the first video that came out up to watch. I appreciate your explanation for beginners of all the questions one would have. Once I get my machine I will be using your videos 😊 Why did you chose the specific bread machine that your using?
When I am making bread and putting in oven which dough course do I use? I have a Zojirushi Virtuosa. I am using instant yeast as well. Regular Dough Course which is Rest (23 min), Knead (20 min), Rise 1 (45 min), Rise 2 - punch down and rise (22min) which is a total of 1 hour and 50 minutes OR Quick Dough Course which is Rest (10 min), Knead (20 min), Rise 1 (10 min), Rise 2 punch down and rise (10 min) with a total time of 50 min. Everyone says one rise but both of my cycles do 2 rises. Thank you so much for all your help! It is appreciated!
The dough course on Virtuoso Plus is course 11. It takes about 90 min and has knead, rise, knock down, and another half hour approximately of rise. Then you take out, shape, do final rise, bake.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3ogOxiF6WWk.htmlsi=EMpnpWNAgWwyhl6Q
Glad I found your channel. I have the smaller Z bread machine and have been thinking about using the dough cycle. Does your bread have a better crust when baking in the oven? Thank you for sharing and I look forward to watching your videos and following you. I may upgrade my machine but it's just the two of us.
Hi! Welcome! I’m happy to help! There are only two of us too, which is why I make big loaves and freeze them! We don’t usually eat bread except for breakfast. Using the dough cycle absolutely gives you a better crust! You can apply egg wash and it gives you the gorgeous golden brown crust with a sheen. You get prettier breads, plus with dough course you can make all kinds of rolls! I make hamburger buns, cinnamon rolls, and tons of other stuff! You can find all of it in the list of videos. Please let me know how I can support you!
Just to save you a little bit of time, there is no need to set your oven to 170 then turn it on for 1 minute. It will never reach 170 in that time, or any other temperature that is higher, so you might as well set it for 1 minute at any temperature just for the quick warm up!
I know a lot of people do that. I think it uses more electricity to leave the light on for 45 minutes than to turn it on for one minute and turn it off. You do you! Happy Baking😀
I am trying to find answers to a couple questions about the dough cycle: Do the paddles turn constantly or do they turn and stop, turn and stop? How long does the stirring/kneading go on before it stops to let the bread rise? I’m looking for a bread machine with a dough setting where the paddles turn constantly and where they continue to do so for at least 20 minutes. Thanks!
On my machine They keep turning until the kneading process is finished and the first rise begins. This goes on for longer than 20 minutes but I’ve never timed it. Zojirushi Virtuoso Plus
Is it okay to add other ingredients at the start. Because my machine doesn't beep to let me know it's time to add other addin ingredients . What is your thoughts?
I finally bought a small Pullman bread pan with a cover and will use the dough course on my Zojirushi one-pound bread machine. My machine's dough cycle rises the bread twice. Does that mean I can skip the rise in the oven, or should I still do that? Also, my manual doesn't say how long and at what temp I should bake my one-pound loaf. Should I go with 30 minutes at 350 degrees, the same as a larger loaf? Should I coat the pan with butter, or will the butter burn? The pan says not to use a spray.
@@e.castlerock8454 if you watch this video you’ll have all your answers I believe! If not, please email me. EllentheBreadMachineBaker@gmail.com You still have to do final rise after shaping into the loaf pan before baking. I use 350 for white loaves, 375 for whole grain. Both baking times are 30-45 minutes but you must use an instant read thermometer to see if it has reached 190-200 degrees inside.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3ogOxiF6WWk.htmlsi=wiBstPzfWsMzoTga I use a canola oil spray. No butter.
I think you are asking me if you can use a recipe not written for a bread machine, in your bread machine on dough cycle. If that is the question, the answer is yes, but the capacity has to be appropriate for your machine. For example, if you have a machine like mine that can make 1.5 or two pound recipes, the flour anoint in the recipe would be 400-540 grams (3.5-4.5 approximately) cups of flour. If you have a 1 pound bread machine, it would be 2-3 cups of flour. If that’s not what you’re asking, then yes, any yeast bread recipe can be made on dough cycle.
if you have tried making (kneading) bread with a stand mixer (such as KitchenAid) in the past, how would you rate the final dough using a mixer vs the bread machine dough cycle?
I did it that way, but it was so long ago, it’s hard to remember. I can inky tell you that every bread I’ve made on dough course has risen perfectly. It also is why I use only SAF Instant yeast.
I’m sorry. I don’t understand what you mean by “crosso shifting.” Here is the information in writing that I give in the video. Maybe you can get it translated. I hope this helps. How to use dough cycle and finish bread in oven by Ellen Walker Hoffman I have made hundreds of loaves of bread and dozens of batches of dinner rolls, cinnamon rolls, chocolate rolls, braided challah, etc. I follow this same routine every time with success. I hope this helps those of you ready to take the next step in bread baking. 1. Read your manual to find out how to set for dough cycle. 2. Put ingredients in and set for dough. (My Zojirushi Virtuoso Plus takes almost 2 hours at this point.) 3. The dough cycle takes it through rest, mix, knead, first rise, punch down, and a second rise . Mine punches it down a little at the end. 4. When the dough cycle is complete, remove dough and unplug machine. Put dough on a floured surface. (Sometimes I use oil instead. I do this with rye bread always.) 5. Shape dough for loaf pan or rolls. 6. Spray loaf pan with nonstick spray or prepare cookie sheet with parchment if making rolls. 7. If making a loaf of bread, shape dough to fit loaf pan, and pop it in. 8. If making rolls, form rolls as you wish. You can use muffin pans for rolls as an option. 9. Leaving dough on counter, set your oven to 170 (or lowest temperature your oven can be set to) for ONLY ONE MINUTE and turn it off. DO Not let it reach the 170 or lowest temp. We are just providing a slightly warmed oven. This is crucial! Set a timer so you don’t forget. More than a minute is too long. 10. Put dough in the slightly warmed oven. (I never cover it when I do this because there’s no draft in the oven.) 11. Set timer for 45 minutes. 12. Relax! 13. When timer goes off, remove dough from oven. 14. Preheat oven to 350. I bake EVERYTHING at 350 except rye bread that bakes at 375. 15. Prepare egg wash (optional) while oven is preheating: One egg beaten plus a splash of water. I don’t measure the water. It’s somewhere between a teaspoon and a tablespoon and it’s not crucial! If you want to add seeds or other topping, get that out. 16. Brush top of loaf or rolls with egg wash using a pastry brush. Sprinkle seeds or whatever or leave plain. 17. If you don’t use egg wash, your bread will have a more matte or floury crust. Egg wash gives it a pretty color and a bit of sheen. 18. Put loaf or rolls on middle rack in oven. Most loaves bake at approximately 25-30 minutes. Set timer for 20 minutes and check color. I use a bamboo skewer to check inside doneness. Recently I bought an instant read thermometer and make sure the reading is between 180 and 200 degrees Fahrenheit. 19. Rolls will take less time. Set timer for 10 minutes and keep checking. 20. When bread is done, turn bread out of loaf pan onto a cooling rack immediately. If you made rolls, transfer to cooling rack. 21. Cool your bread 2-3 hours before slicing. Whatever you don’t eat the same day should go into the freezer in a freezer quality plastic bag. I freeze as soon as it’s cooled and sliced, usually within 4-5 hours of baking. Just take out a slice when you need it and toast! 22. Bread and rolls freeze really well! If you’re planning for guests or a holiday, you can do gorgeous rolls for dinner or cinnamon rolls for breakfast! How to make your dough one day and bake the next: 1. Follow steps 1-8. 2. Spray plastic wrap with nonstick spray and cover loaf or rolls dough. 3. Put in the refrigerator. 4. In the morning, take dough out to come to room temperature, approximately 1.5 hours. 5. It should have risen slowly overnight, but if it appears to need a bit of time to rise, put in a warmed oven (step 9) for 20-30 minutes. 6. Return to steps 14-22! Enjoy your gorgeous, yummy creations!
So glad I gound your channel! I just recently purchased the Zorijushi Bread Maker and am looking forward to binging on your videos so I can learn as much as I can. I mill my own grain so I'm wondering if I will need to tweak my recipes for the types of bread I plan on baking.
Some people do that. If you do that you’re going to use more energy and burn out your lightbulb sooner. If you do what I do, you’re using only one minute of electricity or gas ! To me it’s a no brainer to just turn in your oven briefly and turn it off!
Hi Ellen, Love your informative videos.. have a quick [ elementary] question please..... some videos that I have seen say to use warm liquid but, I haven't heard you say either way .. warm liquid or room temp, ?? Thanks for all the great advice & tutelage👍👍👍
@@peggyash4419 I say it sometimes. My machine has a rest that slightly warms at the very beginning so I can put in cold liquid, butter right out of the fridge, etc. I’m Glad you enjoy my videos!
@@BreadMachineVideosWithEllenH Thanks for getting back to me… my first time doing dough for rolls didn’t work out well and I was thinking about what I had done wrong or what I could do differently… my first thought was check with Ellen…. I weighed everything but didn’t warm the liquid 🤔 but now thinking I must have missed something… If at first I don’t succeed… I am going to try and try again 😉 Thanks again
@@BreadMachineVideosWithEllenH no it doesn’t…. I have just recently purchased a new Zo Virtuoso and have made several recipes that have turned out great but when I was using the dough cycle for hamburger buns, my dough felt great but didn’t rise well so was puzzled … so I was thinking of the temp as my dough was rather cold when I turned it out
New to your channel and loving it by the way. 🙂 I have a question, if you wouldn't mind? I have just recently started using a bread machine and I have made two loaves of bread. I feel as though I have followed each recipe to the precise measurements but both the loaves I've made have came out smelling extremely yeasty. So much that I literally had to throw them out. What am I doing wrong? I could really use your expertise. Please and thank you.
Good morning Samantha! I’m glad you like my videos. I’m happy to try and help you. By any chance are you on Facebook? I’m thinking that we could use the audio call function in Messenger and that would be easier than me typing a zillion questions for you to answer. I’m actually going to search for you on Facebook and if I find you I’ll message you. But first, have you learned to weigh your ingredients in grams? That is very important. Have you watched my playlist for new bread machine users? I’ll send you a link here. Next, I need to see your recipe you’re using. Are you in the USA or another country?
I just discovered your channel as I am a new bread maker. Very informative! I do have a question. Let’s say you do want to do the full cycle and make the Bread in the machine. But, you want to take the paddles out before actually baking. At what point do you do that?
Hi Sunny! Welcome! Make sure you watch all the videos in my playlist for beginners. They are all designed for newbies like you! I’ll link you! Please feel free to hop on anytime for questions. I’m here for you! If you’re on Facebook, contacting me through messenger is Even better. Look for Ellen Walker Hoffman. I do not ever take my paddles out. I do not feel that my bread machine was designed for that and so I don’t feel comfortable doing it. If you’re on Facebook and are in bread machine groups, there are tons of people who do it. They can help you. I just don’t feel that it’s good for my machines. I’m a rule follower!
Bread machines do their best work with yeast breads. Most cake type (non yeast) breads like banana, zucchini, corn, etc. do not get done right in the bread machine. Those recipes work better in the oven. Making them in the bread machines rarely works well. It also takes about 2-3 times as long to make in the bread machine! Non yeast breads are usually so simple, that you just stir ingredients together with a big spoon, dump into loaf pan, and bake! I know when I’ve made cornbread in the past it’s taken me ten minutes at the most to measure and assemble before baking.
I have "knead, toast dough and pizza dough" options that may apply, among many others, but which one would i choose to use to "make dough" in order to make in the over? I do not have just a "dough cycle/course"
Can you look in your manual? It might be toast dough if your machine is from outside the US. It should say what the cycle does. Dough course should (maybe rest/preheat first) knead, rise, knock down, rise and if it doesn’t have the preheat it should take about an hour. Call the company if the manual doesn’t say.
@BreadMachineVideosWithEllenH thank you. I will reach out to the company and see if they can give me more info. The manual is vague and doesn't explain what each option is for unfortunately.
@@stephaniedattulo3449 oh yes, so many people are having trouble figuring out that machine! I’m sure now you want toast dough. I’m just curious why you’d buy an unknown brand like that. I’m not that much of a risk taker!🤪 I always google “best bread machine “, look a Consumer reports, etc. I did it recently and have never seen that one listed. I’m sure it will work fine, but I’m just curious what made you choose it.
This was just a technique recipe but it looks like it’s my recipe for French bread. Here’s the link. Look under the video in the description to find link to recipe.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-be-hMSvAXSM.htmlsi=T71jQ8VrXhiQjrUl
I’m a bit confused by your question. The Zojirushi Virtuoso Plus has the correct amount iof rises necessary. The breads are always great as long as you have done things correctly. You should weigh ingredients in grams and check dough consistency five minutes into kneading. If you’re using dough course you take out the dough and shape, do final rise, and bake as I show in the video.
So when you use dough course, it has an extra rise after you take it out of the machine that it wouldn't have if you would let the machine bake. Correct? Is that ever too many times for it to rise, using up the yeast?
Why my recipes are in grams I grew up using measuring cups, and spoons like most other people in the United States. I didn’t know anything different for many many years. After I had baked bread for a year or so, and was still using measuring cups and spoons, I noticed in my Facebook Bread Machine groups that most people were making bread using gram weights instead of measuring cups. I didn’t really understand what the benefits were at first, then I bought a scale and started using it and soon I came to understand why people weigh ingredients instead of measuring them. Here are the benefits of weighing your ingredients: 1. Weighing is the most accurate form of measurement. 2. Weighing gives you more consistent successful results. 3. Weighing takes much less time and makes fewer dirty dishes. 4. Most of the rest of the world uses grams. I write my recipes in grams because I have “bread friends “ from all over the world who want to make my recipes. 5. I’m lazy! Weighing is so much easier! I’m sorry but I cannot convert my recipes to cups. You are welcome to try using Google. If you try weighing, I know that you will like it better than measuring with cups. Absolutely everyone I have taught how to do it has told me within a couple weeks, they are so glad I convinced them to try it! They tell me they would never go back to measuring with measuring cups! I feel the same way! Now having to use measuring cups occasionally for a cookie or cake makes me groan! I’ve become so lazy because weighing is so much easier! I’m methodically converting all my old family recipes to grams. Please give it a try. For under $20, you can get the scale I have! If you want consistently wonderful breads, this is what you should do. Weighing is easier AND provides better results! Win win! I’m always here to help. There is an email address you’re welcome to use on my website. I’ll provide a link below for the scale. Etekcity 0.1g Food Kitchen Scale, Bowl, Digital Grams and Ounces for Weight Loss, Dieting, Baking, Cooking, and Meal Prep, 11lb/5kg, Stainless Steel Silver a.co/d/dmvpo14 Here’s my website: EllensBreadMachineRecipes.com Here are some of my videos on measuring/weighing ingredients. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AXFqbD1pxPk.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZKma-17OiNE.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1sYl5HKBTAU.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QbpWckVABBg.html
First of all, you never ever put hot water in a bread machine. If your machine has a rest/preheat time at the beginning (about 20-30 minutes) you just put liquids, eggs, butter, etc. cold, straight from the fridge. My machine has this feature (best feature ever) so it preheats the ingredients to the optimal temperature. If your machine doesn’t have that feature, you’ll need to use slightly warm liquids, softened butter, and room temp eggs.
I do make pizza dough but I haven’t made a video because I’m not very good at shaping. Pizza dough by Ellen 300 g water 20g olive oil 490g high gluten flour (I use King Arthur’s Sir Lancelot) 18g sugar 5g salt 3g SAF INSTANT YEAST Put ingredients in machine in order per manufacturer instructions, and set for dough. Roll out dough (one large or two mediums) a minute at a time, letting rest in between, until you get desired thickness. Top with sauce, cheese, etc. Bake on pizza pan or stone 400 degrees. You can freeze dough balls in freezer bags in olive oil. I divide this recipe into two balls to freeze. Defrost for about 2 hours on counter.
Oh dear? Does it have crust control? Are you ready to buy a new one? This is what I have and it’s almost $100 off than usual price. It’s worth every penny and will last forever. Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of bread, Stainless Steel/Black a.co/d/g8yC7oy
It’s right on my channel! Make sure you’ve subscribed so you see all my videos in one place!ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1sNXMLLhvoo.html
Are you having trouble with playback? I just watched the video to make sure and there are no issues. I’m relieved because this is in my top five most popular and shared videos!
Please send me your email address. I would like to send you a recipe or oatmeal bread I made this recipe today and had to add 4 tablespoons of flour. I used my machine. Main reason is I don’t have to heat the liquid or the recipe.
