1 oz. = 28.35 g 1 cup = 236.588 ml

Water 3/4 Cup = 180 ml

Sugar 1-1/2 Tbsp EL = 18 g

Dry Milk 1 Tbsp EL = 7 g

Salt 1/2 Tsp TL = 3g

Butter 1 Tbsp EL = 14 g

Yeast Hefe 1 Tsp TL = 3g

Raisin Rosinen 1/4 Cup = 38 g

Cinnamon Zimt 1/2 Tsp TL = 1 g

Shredded Cheddar Cheese 3 Tbsp EL = 18 g

Diced Onion 2 Tbsp EL = 16 g

Honey 1 Tbsp EL = 17 g

Backing Powder 泡打粉 Backpulver 3 Tsp TL = 12 g

高筋面粉=Weizenmehl Typ 550=Bread Flour 2 Cup = 260 g

A: At Zojirushi, we thoroughly test recipes we develop to ensure a successful result. Unfortunately, we cannot guarantee the outcome of prepackaged bread machine mixes since we have not tested them. We suggest reaching out to the bread mix manufacturer for details on how to use them in the Home Bakery.

A: All Zojirushi Home Bakery breadmakers are tested to function at an altitude of up to 5,000 feet above sea level. The baking results are affected because water evaporates faster at higher altitudes. If you are at a higher elevation, always use a kitchen scale to measure your ingredients and if the loaf rises too high and/or sinks, then please try the following:

1. Decrease yeast by ¼ to ½ tsp.
2. Increase Water by 2 tbsp.
3. Decrease Sugar by ½ tsp.

More helpful tips can be found on our “Common Bread Baking Problems” post.

A: The Home Bakery has easy-to-read LCD control panels but does not have a backlight.

A: Yes, all of our breadmakers' nonstick coated baking pans are PFOA-free.

A: While kneading the BB-SSC10 will make a clunking sound when the Auto Add Dispenser mechanism activates to add ingredients. This sound is normal and will be heard even when the Auto Add Dispenser is not attached.

A: It's not recommended. Manipulating the dough during any of the rising cycles will result in shorter and denser loaves. For the best results with the breadmaker, it's best to let it carry out the course as programmed.

A: Most preprogrammed courses in Zojirushi Home Bakery breadmakers will start off with a Preheat/Rest cycle. It may seem that the breadmaker is not doing anything during this cycle but it's working hard to stabilize the temperature of the ingredients you have added into the pan. It makes sure the ingredients are at the best temperature for baking, which is especially important during the colder seasons.

A: The baking pan, kneading blades, and other accessories are not dishwasher safe. To ensure their longevity, please hand wash them using a mild dishwashing liquid and a soft sponge. For more detailed care instructions, please refer to your breadmaker's instruction manual.

A: The electrical products you see on this website are manufactured to be used in the US or Canada, and the use of voltage converters or plug adapters are not recommended. Should the unit become damaged or require service after being used overseas, any repair services, parts, and warranty would only be available within the US and Canada.

A: Replacement parts may be ordered from our online Zojirushi Parts & Accessories page or by calling our Customer Service Department at 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST. Please have the model number ready when calling.

A: Please see a list of our Authorized Service Centers to find your nearest Service Center. Please have the model number ready when calling.

A: Yes, the newer /Home Bakery Virtuoso/® Breadmakers (BB-PAC20 and BB-PDC20) and /Home Bakery Maestro/® Breadmaker (BB-SSC10) comes with a designated gluten-free course and recipes. The /Home Bakery Supreme/® Breadmakers (BB-CEC20 and BBCC-X20) come with a gluten-free bread recipe, and more can be found on our Recipes Page. Breadmaker recipes may be adapted to other models of our breadmakers. The internet is also a good source for gluten-free recipes as well as other bread recipe books. (Please use the Home Made course when baking gluten-free breads: Preheat 15 minutes, Knead 25 minutes, turn OFF Rise 1 and Rise 2, Rise 3 55 minutes, and Bake 55 minutes. Keep Warm optional.)

A: The recipes in the instruction manual have been specially written for the Home Bakery breadmaker. We recommend you use the recipes in the instruction manual whenever possible. However, if you would like to try other recipes, here are some important things to keep in mind: Please be sure that the total amount of ingredients does not exceed the capacity of the Home Bakery breadmaker. If so, the ingredients may overflow and cause damage to the machine, which will not be covered under warranty. A good rule of thumb is:

• 2 lb. loaf capacity (BB-PDC20, BB-PAC20, BB-CEC20, BBCC-X20, V20): No more than 5 cups (or 20 oz., 567 g) of flour with 2 cups (473 ml) of liquid
• 1 lb. loaf capacity (BB-SSC10, BB-HAC10): No more than 2-1/2 cups (or 10 oz., 283.5 g) of flour with 1 cup (236.588 ml) of liquid

Please be sure to measure correctly using a digital scale and, if possible, use recipes written for bread machines.

A: After some testing, it was determined that it is possible to use this type of flour. However, the flour must be measured by weight and not by volume. This is because the texture of home-milled flour may differ from those sold in stores. Some home-milled flour may be ground too fine or too coarse. Please calculate the weight required in recipes in the Home Bakery manual by following this formula for 1 cup:

Please also note that home-ground or home-milled flour may leave scratches on the pan and kneading blades during kneading. This is considered normal wear on the parts when using this type of flour.

A: Bread flour is recommended because of its higher gluten content. Gluten makes the bread dough more elastic which improves the rise and texture of the finished product. All-purpose flour is best suited for making pancakes, waffles, and cookies.
If all you have is all-purpose flour, you can add an egg as part of the liquid, which will help the dough rise. You can also substitute 1 tablespoon of flour with dough enhancer, or make your own bread flour using vital wheat gluten:\\

1. Measure out 1 cup of all-purpose flour (4-1/4 oz or 129 g)
2. Remove 1-1/2 teaspoons of the flour (1/8 oz or 4 g)
3. Add 1-1/2 teaspoons of vital wheat gluten (1/8 oz or 5 g)
4. Sift to combine

A: We can help! Let's first make sure our ingredients are fresh, then explore some common bread baking problems, and what steps can be taken to correct them. Please visit Our Blog Post for details. If you have more questions after taking a look at the blog post, reach out to our Customer Service Department.

A: Make sure that the kneading blade(s) is attached all the way to the bottom before you start adding ingredients. This will ensure that the ingredients will be kneaded thoroughly. Uneven loaves could also be the result of dough that is too dry. Watch the dough through the viewing window during kneading and if it seems dry, add water or milk one teaspoon at a time, waiting to give the dough time to absorb the moisture, until the right consistency is reached.

A: A thick and/or dark crust usually means there is too much flour in your recipe. This could be caused by flour that was not measured accurately, or flour that is too old or too dry. To remedy this, reduce the amount of flour by two tablespoons; or use milk instead of water. If this still does not provide favorable results, please contact our Customer Service Department for assistance by calling 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST. Also see Q, "Can I use home ground or home milled flour?" For other common baking problems, please visit Our Blog Post.

A: If you have a digital scale then you should always weigh your ingredients. Please see below for guidelines:\\

• 1 cup of Bread Flour equals: 4.5 oz. or 128g
• 1 cup of Whole Wheat Bread Flour equals: 4.2 oz. or 120g

A: This is perfectly normal and allows the blades to be removed easily after every use. The kneading blades are designed to turn easily 1 to 2 inches in either direction around the shaft. If you turn the pan upside down and the kneading blades fall out, this is also normal.

A: Please ensure that the baking pan is securely locked in place. If the pan is securely attached, then this may be the result of dough that is too hard and dry. The knocking noise is the result of the hard dough being "thrown" against the sides of the baking pan. Add water or milk one teaspoon at a time, until the dough forms a ball. If the Home Bakery breadmaker continues to make knocking noises, then please call our Customer Service Department for assistance at 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST.

A: Please open the lid and ensure the edge of the lid is free of debris, then try closing it again while pressing down on the lid to ensure that it is closed. If "Lid" is still displayed, make sure the baking pan is seated properly. If "Lid" is still displayed, contact one of our Authorized Service Centers in your area or our Service Department for assistance at 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST.

A: The nonstick baking pan provides excellent release; however, the kneading blades sometimes make the bread difficult to remove. Next time, try to remove the bread within 10 to 15 minutes of baking. If necessary, twist the wing nut that is under the pan in both directions to help release the kneading blade from the loaf. Please use oven mitts while handling the pan. Protect the nonstick interior of the pan from scratches by not using sharp knives to cut or pry the bread out and do not use anything abrasive to wash the pan. Also take a look at our Helpful Tips video for additional help.

A: The instructions and recipes are only available in English. For models BB-PDC20, BB-CEC20, and BB-SSC10 are also available in French.

A: Please see our Limited Warranty for Electrical Products Page for warranty information.

Link

Cause: too much yeast, sugar or water, too little salt, or high altitude.

/Here's what you can try doing to improve your loaf: /Reduce your yeast by 1/8 to 1/4 teaspoon to start with, and using cold water.  If you see an improvement but it's still not quite there, continue to reduce incrementally.  Alternatively, you could try increasing salt, or decreasing your sugar or water.

Cause: typical of too much flour (or other dry ingredients) or not enough liquid; less often a result of too little yeast, too little sugar, too much salt, or old ingredients.

/Here's what you can try doing to improve your loaf: /Reduce your flour* or increasing your liquids.  You can always check your dough during the KNEAD cycle to make sure the texture isn't too dry.

Cause: typical of too much flour (or other dry ingredients), not enough liquid, or recipe size is too small

/Here's what you can try doing to improve your loaf: /Reducing your flour* or increasing your liquids.  If you're using your own recipe, you may need to increase the recipe size.  The minimum loaf size for our 2 pound bread machines is 1 1/2 pounds (BB-CEC20 and BB-PAC20), and 1 pound for our 1 pound machine (BB-HAC10).

Cause: Typical of too much flour (or other dry ingredients) or not enough liquid

Here's what you can try doing to improve your loaf: Reducing your flour* or increasing your liquids.  Check the dough during the KNEAD cycle—if it appears knotty or lumpy, you can add a tablespoon of water at a time until a nice, round ball of dough forms.

Cause: The kneading blades were not installed properly, or kneading blades have worn out.

/Here's what you can try doing to improve your loaf: / Installing kneading blades before adding ingredients to the baking pan.  If you suspect they have worn out, take the baking pan out of the bread machine and place the kneading blades on the metal shafts.  Then, try turning the blades with your finger.  Do they catch the shafts and make them rotate?  If one or both doesn't, it's time to replace them.

Cause: Typical of too much flour (or other dry ingredients) or not enough liquid.

/Here's what you can try doing to improve your loaf: / Reducing your flour* or increasing your liquid.  When the dough is too dry, add ingredients like nuts and raisins cannot penetrate the dough ball.

​*The weight of a cup of flour can fluctuate significantly depending upon how the flour is measured.  Using the measuring cup as a scooper, or pouring flour into the measuring cup will result in more of the ingredient being used than our recipes call for.  You can reduce your flour using one of two methods:

1. Volumetrically: Fluff your flour with a fork or a whisk to loosen it; then, spoon it into your nested measuring cups, and level off without tapping or shaking.
2. By weight: Weigh your flour with a digital kitchen scale (128g/4.51oz per cup for bread flour; 120g/4.23 oz for whole wheat flour, and 125g/4.41oz for all purpose).  This method yields the most consistent and optimal results, and conveniently cuts out the guesswork.