I stumbled upon this Home bakery supreme at my local thrift store for $9.99 few months ago😊. The needing blades were missing so I looked up on eBay. Now I’m ready to use it
I have the Zojirushi Home Bakery Supreme and it is a wonderful machine that produces beautiful loaves. These videos are very helpful and informative. I am now wanting to venture out into trying sourdough bread which seems to be a bit more involved. I hope that I can eventually get the sourdough starter right.
Oh my! I am so happy with my Virtuoso! The loaves are huge and perfect, just a bit lopsided, look like a professional bakery loaf, and the cinnamon raisin bread is divine!
@@maryannknox7158 She just said it is a standard measuring cup. But using weigh the four etc and measure the liquid in standard cup, you get something like cake batter. I was beginning to wonder if their cup is different from standard American cup. She said no but I wonder. That would explain the problem I have with mine.
I think you should show us how to remove the paddles from the bread after baking is finished. I also think you should show us when to remove the paddles from the dough if we don’t want to bake the them into the bread (removing them after can create quite a hole in your bread). I’ve had to figure that out myself; it would be a good idea to include that information in the manual-for example, on my West Bend I remove the paddles 1 hour and 09 minutes after pressing Start (that is when the third rise ends for Basic Bread, 21b, and light crust). It would be great to have that information in the manual.
Appreciate the instructions on measuring by volume, but is there a set of instructions to add ingredients by weight? Or... can I assume that 1 cup of flower is 8 ounces?
I love the ease of use of this machine. The only problem or, should i say question, I have is that the crust of the bread comes out too dark and hard, too crusty for me. I have only used the LIGHT setting for crust but it is still too dark. Any suggestions?
Generally speaking I would recommend using the dough setting to make the dough, then take the dough out of the machine to bake it in an oven at your own desired temperature to your own desired doneness, you have more control that way.
Don't let it sit the machine during the Keep Warm cycle. I hear that by retaining the heat it continues baking the crust. Take it out right away and see if that helps. Also, the use of eggs, milk, and sugar affects the colour. Try less sugar or a recipe without milk and eggs and see if that's better for you.
They don’t come with the dvd anymore. I just got mine from Pleasant Hill Grain and customer service said no dvd. The list of items in the box doesn’t include the dvd either. I like this video.
I love this machine. Can do 1 1/2 and 2 pound. The manual is in zojiruchi.com and they can download it and print it. Made meatloaf, pound cake, Kalamata bread and many more.
I hate this machine. I weighed the flour using two different kitchen scales. Measured the liquid accurately. The dough looked like cake batter. Did it twice. Same results. Use their standard program. I have used it five times. Have yet to get a decent loaf. Iv been making bread for 50 years by hand and machine. I have used Wolfgang Puck machine, breadman, and nutrimill Artiste..all with 100% success. There is something really wrong with this one. I would never waste my money on this again.
![Zokirushi Home Bakery Supreme Breadmaker [BB-CEC20] Instruction Video](http://i.ytimg.com/vi/u3dTG0IAuoQ/mqdefault.jpg)
![เบิ้ล ปทุมราช - อ้ายกินดอง น้องลาบงัว ft. สแน็ก อัจฉรีย์ [OFFICIAL MV]](http://i.ytimg.com/vi/-OK--KaSPcI/mqdefault.jpg)
I stumbled upon this Home bakery supreme at my local thrift store for $9.99 few months ago😊. The needing blades were missing so I looked up on eBay. Now I’m ready to use it
I have the Zojirushi Home Bakery Supreme and it is a wonderful machine that produces beautiful loaves. These videos are very helpful and informative. I am now wanting to venture out into trying sourdough bread which seems to be a bit more involved. I hope that I can eventually get the sourdough starter right.
Oh my! I am so happy with my Virtuoso! The loaves are huge and perfect, just a bit lopsided, look like a professional bakery loaf, and the cinnamon raisin bread is divine!
Add a little bit more liquid and that would take care of the lopsided bread
Another reviewer said that making sure the paddles started off pointing the same direction solved their lopsided loaves!
I tried adding a bit more liquid and the bread came out perfect! Thanks for solving this :)
I added 1 tbsp of water and loaves have been perfect! I also lightly brush tops with butter like my grandmother did. Bread is seriously delicious!
@@yvonnesimmons9001 May i ask where you purchased yours? Thank you
Thank you for such an informative Zojirushi video very much needed here
Shouldn’t the dry ingredients be weighed instead of being measured by quantity? Isn’t that more accurate?
the recipes go by volume and grams
Works better with their measure cups
@@maryannknox7158 She just said it is a standard measuring cup. But using weigh the four etc and measure the liquid in standard cup, you get something like cake batter. I was beginning to wonder if their cup is different from standard American cup. She said no but I wonder. That would explain the problem I have with mine.
I got the same one ☝️ in 2018 to my mom and now I just got one plu should arrive on 01/16/22
Use the kohls coupon I just got one for 213.00. Well worth it
Just got this several day ago. No DVD 📀. Thanks for the upload
your great thanks
I think you should show us how to remove the paddles from the bread after baking is finished. I also think you should show us when to remove the paddles from the dough if we don’t want to bake the them into the bread (removing them after can create quite a hole in your bread). I’ve had to figure that out myself; it would be a good idea to include that information in the manual-for example, on my West Bend I remove the paddles 1 hour and 09 minutes after pressing Start (that is when the third rise ends for Basic Bread, 21b, and light crust). It would be great to have that information in the manual.
Can you take the punch down function to zero so it will not do a punch down on a low carb recipe?
Appreciate the instructions on measuring by volume, but is there a set of instructions to add ingredients by weight? Or... can I assume that 1 cup of flower is 8 ounces?
does the dough cycle start right away or is there a delay?
They need to make a top for breadpan so we could make a Pullman loaf!
How do I adjust bread machine recipes for high altitude, 5600 feet?
Never heard of this brand in England!
Get the Panasonic one in your country. Damn good machine
Thank you so much for this great video! I have a question, please. At what point do you take the paddles out from the bread, and how do you do this?
When does she put in the liquid?
Nevermind, it was the 1st ingredient lol
I only have 35 pages in my new zojirushi BB-PDC20 bread maker!! Please HELP!
Does this recipe need so much sugar? The loaf looked wonderful and the machine worked perfectly, but it tasted like a glazed donut.
Can I make brioche bun dough with this? My hub likes brioche and I want him to quit buying it from the store. 😁
I love the ease of use of this machine. The only problem or, should i say question, I have is that the crust of the bread comes out too dark and hard, too crusty for me. I have only used the LIGHT setting for crust but it is still too dark. Any suggestions?
Generally speaking I would recommend using the dough setting to make the dough, then take the dough out of the machine to bake it in an oven at your own desired temperature to your own desired doneness, you have more control that way.
Don't let it sit the machine during the Keep Warm cycle. I hear that by retaining the heat it continues baking the crust. Take it out right away and see if that helps.
Also, the use of eggs, milk, and sugar affects the colour. Try less sugar or a recipe without milk and eggs and see if that's better for you.
I'm in the uk I can't call this number
What kind of flour are you using. And what kind of salt Thanks
We use white or brown bread flour and table salt. It really just depends on what kind of bread you're making.
One of the videos said to use kosher salt, no iodine!
thank you so much! Mine was open box and didn't have the dvd.
Me neither and I got a brand new unopened box. Thanks goodness there's TH-cam.
They don’t come with the dvd anymore. I just got mine from Pleasant Hill Grain and customer service said no dvd. The list of items in the box doesn’t include the dvd either. I like this video.
did it come with a bag of poop?
Is this model 2 pound loaf only or is there option for 1 pound or 1 1/2 pound ?
I love this machine. Can do 1 1/2 and 2 pound. The manual is in zojiruchi.com and they can download it and print it. Made meatloaf, pound cake, Kalamata bread and many more.
she pronounces "wh" like stewie from family guy 0:50
Can you make banana bread and carrot cake bread machine
Sure!
Even in this "factory video", the bread is very uneven. Not feeling too hopeful.
Forget about "uneven". You can take care of that with practice. The kind of bread you can get is superior than that of bakeries. Use your imagination.
If she would have lined the paddles in the same direction it probably would have cooked correctly
A vertical bread machine that costs less than $70. is much better! One paddle hole; uniform slices; small footprint.
I hate this machine. I weighed the flour using two different kitchen scales. Measured the liquid accurately. The dough looked like cake batter. Did it twice. Same results. Use their standard program. I have used it five times. Have yet to get a decent loaf. Iv been making bread for 50 years by hand and machine. I have used Wolfgang Puck machine, breadman, and nutrimill Artiste..all with 100% success. There is something really wrong with this one. I would never waste my money on this again.
These are ridiculously expensive
OMG! Way too much talking & no demo! Bye.