Fav Zohead Recipes

Tomato Basil Bread

  • 1-1/2 cups tomato juice  (I use V8)
  • 2 Tbsp. olive oil
  • 4-1/4 cups bread flour
  • 3 Tbsp. sugar
  • 2 Tbsp. dry milk
  • 1-1/2 tsp. salt
  • 3-4 tsp. dried basil
  • 1 tsp. garlic powder
  • 2 tsp. active dry yeast

Follow either method 1 or 2 for baking. 

Mountain Herb Bread

  • 1 2/3 cup water
  • 2 1/2 tablespoons olive oil
  • 1/4 cup honey
  • 2 2/3 cup bread flour
  • 1 1/4 cup wheat flour
  • 1/4 cup light brown sugar
  • 1/4 cup nonfat dry milk
  • 2 tablespoons fresh parsley
  • 2 teaspoons dried basil
  • l 1/4 teaspoons dried dill
  • 1 1/4 teaspoon dried savory
  • 1 teaspoon dried marjoram
  • 3/4 teaspoon dried tarragon
  • 1/3 teaspoon dried thyme
  • 2 teaspoons salt
  • 2 1/4 teaspoons yeast


crust on dark, basic program

Italian Herb Bread

 

  • 1-1/3 cups water
  • 4-1/4 cups bread flour
  • 3 Tbsp. sugar
  • 2 tsp. salt
  • 2 Tbsp. olive oil
  • 1 tsp. dried basil
  • 1 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried parsley
  • 2 tsp. active dry yeast

Choose your method - 2lb recipe

If using fresh herbs, triple amount

Honey Wheat Bread

  • 2 5/8 cups bread flour
  • 7/8 cup wheat flour
  • 1 1/3 cups water
  • 5 1/4 tablespoons honey
  • 1 3/4 teaspoons salt
  • 1 3/4 tablespoons dry milk
  • 2 5/8 tablespoons unsalted butter
  • 1 3/4 teaspoons fast rising yeast

Choose your method!

Cinnamon Raisin Bread

  • 1 7/8 cup water
  • 1 egg
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 3 tablespoons dried nonfat dry milk powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 3 tablespoons raisins
  • 3 teaspoons cinnamon
  • 2 teaspoons grated orange zest
  • 3 cups white bread flour
  • 1 1/4 teaspoons fast-rising active dry yeast

 

  1. Add the raisins at the beep.
  2. This makes a 1-½ lb loaf, my leaflet says not to try to make this a 2 lb loaf, it will be too big and escape from the bread maker.

More Articles ...

  1. Brioche Buns
  2. Light Wheat Sourdough
  3. Yeast Rolls

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Proof

I was reading about proofing bread the other day and saw that some lucky people have a "Proof" setting on their oven.  So I checked and I'll be darn - I do too!

I've run across so many different suggestions and very thankful for everyone for sharing what works for them.

I use the PROOF setting on my oven.  I cover the bread pans with a clean towel and let it do it's thing.  Then I put the bread pans in the microwave (NOT starting it) while the oven heats up.

 

Poke your dough (lightly, on the side).  If the indentation stays put, then the bread is proofed.

Machine or Oven?

Method 1 - bake in machine

 

1. Measure all ingredients into baking pan.

2. Insert baking pan securely into baking unit and close lid.

3. Select course (White, Wheat)/crust (Light/Dark). 

4. Push START.

5. When beep sounds, add seeds, nuts, raisins - all optional -  scrape side and bottom of pan

with a rubber spatula to help mix.

7. The machine will beep and the COMPLETE light will illuminate when the bread is finished.

8. Using hot pads, remove pan from unit and allow to cool to touch.

9. Remove bread from baking pan and as well as paddles, if they are stuck.

 

Method 2 - bake in oven

Select Dough course. 

When the course completes, unplug and remove dough from the Baking Pan. Roll dough into a ball, cover with plastic wrap and let it rest for an hour in the refrigerator.

Divide dough into halves and shape into lightly greased bread pans.  Allow to rise (I found out I have a Proof setting on my oven!).  Once doubled, place in microwave (do not start the microwave) and heat oven to 400 degrees.  Bake bread for 20-25 minutes or until internal temperature is 190.  Remove and eat!