My husband wanted some Pumpernickel sandwich rolls to take in his lunch. I made this recipe yesterday, as with the other 2 recipes I have tried, the dough was perfect. It was easy to work with and required no adjusting. I made his sandwich rolls for a week, and some smaller sample rolls for us all to try. The bread has an excellent texture. They were a hit! Thank you!
I cannot even express just how much I love your channel! This is in my original Zojirushi Virtuosa as I type. Thank you for all that you do for the Zo bread making community. I am learning so much from you!
Your rye bread recipe is always a hit with my family and friends. This past week, my friend was eating the rye and reminiscing about the pumpernickel with raisins she had as a kid. So I came to your site first and found it! Thank you! I'll make your recipe for her! Thank you so much for the best recipes! Your videos are jam packed with all sorts of little hidden tips-might even try the Color Street nail colors! LOL
I really appreciate the measurements in grams as they are universal. Cup measurements vary depending on where you are as some use metric and some use imperial.
Hello! I just wanted to say I’m thrilled to have found your channel. I’m not a baker and grew up strictly in store bought bread. You’ve helped me realize bread baking doesn’t have to be scary ❤ I’ve tried two of your breads and both turned out great!
I made the brown bread and I had to add a little flour. It tastes great. I don't like caraway seeds but this bread is great without them. Thanks for the video.
Hi Ellen, I just found your channel. My Zojirushi Home Bakery Supreme was delivered yesterday. I’ve been reading the manual and looking at channels. I really find your channel suits me best. I look forward to working as you do from a dough cycle and you’ve given me so many options. My first few breads I’ll make fully in the bread maker just to get familiar with the machine. After that, it’s dough cycles with inspiration from your channel! First, I have some store bought bread to eat. After they’re gone, only home made. Thank you so much for what you do. I feel like I’m in your kitchen chatting with you. Best regards, Kathy
Made the sweet bread today and it’s really good. I made a boule loaf and planning on making this to go with our family Christmas dinner this year! Thank you so much for a great recipe and instructions!
Just bought a 20 pound bag of Rye flour and needd a recipe for som bread. I remember going to a favorite place to at Prime Rib and they had the most divine little loaves of Sweet Brown Bread. It closed many years ago. I am hoping to get something close to it and I am sure your recipe will help. Thank you. I will be looking through the rest of your videos also, I'm sure I will find many more.
Great video! I love how you explain everything in detail. I was on the fence about buying this bread machine but you definitely made my mind up. I can’t wait to try these recipes. Please keep them coming. 🙏🏻🤗
All 3 of these look so good. Thank you for sharing us how to do these. I am looking on amazon and ebay for the machines. Some are more money must have more things on it. I watched a video that had one with a two parts to make bread. One looked like had one paddle on the one and the other had 2 paddles. I have a machine and the paddle is stuck and I can never get it out. So watching you to get it soaked right away is important.
You are best off choosing a horizontal bread pan with two paddles. I can only recommend this one. Best brand with Consumer Reports for years. It’s a bit pricey but will last forever.a.co/d/i6W8AlT
Thank you so much for taking the time and trouble to make these videos. Sure, I bought the Zojirushi, but it's just a tool. A tool is only useful when the person using it has the knowledge to know how to use it. Without your expert instructions and tips I'd be lost as a goose and the machine would be in the closet. Instead, today I'll be making this recipe and I know in advance it'll be delicious! I'm just wondering if I should use oats or raisins to make the face on the end of the loaf. So many possibilities. Thanks again!
I followed your directions exactly for the brown bread. Result. Delicious bread!!! I had to eat 2 slices right away before I tucked it away in the fridge. I'm pretty sure I didn't have to put it in the fridge because I don't think it'll last long enough. Better than store bought and I know what's in it!! I'll be making this many many times! Thank you!
@BoogerMan309 uh oh NEVER put bread in the refrigerator!!! It dries it out. Let it cool 2-3 hours on a rack until completely cool inside. Slice ur, bag it, freeze it. Watch this video! I’m so glad you like the bread! Recipe Organization, Bread slicing, packaging, and storage ruclips.net/video/wyuQou3JYZk/видео.html
I just found you on RUclips . I love watching you thank you for your bread making videos. I usually grind my own wheat so I’ll have to convert. I love that you measure in grams. It’s so much more precise 💕 I have only one Zojirushi, which I love. Love your videos!
@Ellen I’m digging that apron! I love brown bread just got some at the mall at the Cheesecake Factory and sat in my car with the kids and ate it with some with Kerrygold butter 🤤
So glad I found you. Now I know why I can’t find squaw bread at stores. Finding your recipe sealed the deal for buying my first bread machine. Had already decided on the one that you have three of. Also, can those paddles be removed before the machine bakes the bread to prevent holes at bottom of bread?
I never remove the paddles but I know some people do! I hope you enjoy making the brown bread! Let me know how I can help. Make sure you watch the videos in the playlist I’m going to link you to.
I really enjoy all your videos, you have kept me company during this pandemic and I wanted you to know how much I have enjoyed watching them several times. Thank you again. Do you have a cinnamon raisin bread recipe? Mine always gets big holes in it where the cinnamon mixture is.
I’m so sorry. I just saw this message. I use the cinnamon raisin recipe in the Zojirushi recipe book that came with my machine. Just choose any white bread recipe, add 1 tsp cinnamon, and about half a cup of raisins tossed in a bit of flour.
I can’t wait to try your Sweet Brown Bread. I have a question. The cocoa is used to darken the loaf, as is the molasses. I don’t like the taste of molasses, does the bread taste like molasses? If so is there something I can use instead? Thanks for some entertainment this morning. Sara Denbo
The bread is colored dark by the molasses more than the cocoa. The bread does not taste like molasses at all to me. You can remove some and switch for honey but maybe only 1/3 of it. I have already changed the pdf recipe to take out some if the molasses in exchange for honey but that isn’t reflected in the (older) video. I tweaked the recipe later so make sure you follow the pdf of the recipe.
Hi Ellen. thank you for your amazing videos. Please I have a question: how can I put the caraway seeds or oats on top of the dough before it bakes in zojirushi bread machine? Is there anyway we can set the machine to add the seeds on top before it bakes? Thank you
No there isn’t a setting that stops the machine so you can do that. There are only two ways to do that. 1. I guess you can figure out when the last rise ends and baking is about to begin. Quickly open the lid (don’t touch any buttons.) then egg wash and sprinkle. Make sure there is no possible way for any overflow of egg or seeds that could fall off and into the bread pan. Then put the bread pan back in and close the lid. This is risky and iffy and the dough could lose a lot of heat. This is why most people use the better option which is using the dough course and baking it in your oven.
Hi! Thanks for the recipe! Is that an antique strainer, or is it just your favorite strainer😊. I love to use my old familiar favorite utensils! This recipe will be great for friend of mine that came to live in Puerto Rico and pumpernickel is hard to find locally, so I want to make it for her fresh. I do remember the song! Thanks for the memories 🎉
@Bread Machine & Baking Videos with Ellen Hoffman Awesome! I love old things! They were of better quality than a lot of things today. I have a White Westinghouse hand mixer that's over 20 years old 😉
I grew up in a country that had something called brown bread, but I don’t know what it actually is made of. I wonder if it’s the kind of brown bread you’re making.
You mention the brown bread is like Cheesecake Factory or Outback breads, however, the breads served there are wheat breads, no rye flour. Rye flour does go in Pumpernickel. The same with Longhorn Steak bread, it’s a honey wheat, no rye flour.
My brown bread tasted like the brown bread at the Cheesecake Factory to me! No idea about Outback. I’ve only eaten at one once 20 + years ago. Just plain wheat bread with molasses doesn’t taste anything like Cheese cake Factory’s bread.
I will also tell you it’s one of my most popular recipes. Give it a try! The written recipe below the video has been slightly modified to include more honey, less molasses.
It’s the 1.5 pound pan but I use it for 2 pound loaves. www.williams-sonoma.com/m/products/ws-goldtouchpro-loaf-pan/?sbkey=default&pkey=s%7ebread%20loaf%20pan%7e55
OMG. Thank you for responding so quickly. Just saw more of your videos. I can see why you prefer to bake in your own pans instead of the bread machines. You are definitely a perfectionist ❤️ Also, got a huge chuckle that we have the exact same oven and kitchen cabinets(maple/panel design). Looking forward to watching more of your videos.
@@qchav9187 I do try to respond as soon as I see that there’s s comment. That being said, it seems that many times people comment in my middle of the night. I have sound notifications off of course, but I feel bad that sometimes I can’t answer on time! I’m in California.
I prefer to bake in the oven. Here’s an explanation. WHY DO PEOPLE TAKE THE DOUGH OUT OF THE BREAD MACHINE (DOUGH CYCLE) INSTEAD OF LETTING IT BAKE IN THE MACHINE? By Ellen Walker Hoffman Please watch video before making this recipe! ruclips.net/video/3ogOxiF6WWk/видео.html This is a question that so many people, especially people new to bread machines, ask. It does seem counterintuitive until you know. First of all, if you just want to make loaves of bread in your machine, then just set it and forget it. (You do need to watch the dough to see that is a smooth dough ball, not too dry looking or too wet looking. It’s a learning process.) If you are just beginning to bake bread using a bread machine, please get good and comfy with your machine. Bake your first 10-20 loaves in the machine and enjoy. There is absolutely nothing wrong with letting your machine do the work it was made to do! Go for it! That’s what I did with my very first bread machine in the 90s, and with the machine I got in in the earlier 2000s. I would make recipes on delay and wake up to fresh bread. OMG so yummy! I got awesome breads, although sometimes they were sloped or had funny bumps. For a very long time, I thought I had done something wrong because of my bread being uneven pretty often. I knew I measured carefully, following recipes to the absolute tiny details according to my bread machine instructions. It was frustrating! I found out later I had done nothing wrong. When I first joined a few Facebook Bread Machine groups I saw the posts about the dough function, and I asked the same question. Why don’t you just let the machine bake it? After seeing everyone’s creations made with the dough cycle, I wanted to try it. I made my first dinner rolls. They were a big hit and it was so easy! After that, I was (dough)hooked. To answer the original question, here are the reasons for using the dough cycle: When you make a loaf of bread, using the dough cycle, you can choose your size/shape of loaf pan. (Totally a personal preference. There’s nothing wrong with how bread baked in the machine looks. Dough cycle simply gives you a choice.) If you want to make any kind of dinner roll, cinnamon roll, etc., you have to use dough cycle. The bread machine does not roll out dough, spread it with butter, sprinkle with cinnamon sugar, roll it up, cut it, and put it in a baking pan! (I wish it could!) When you use the dough cycle you can put toppings on your bread. I egg wash most breads and sprinkle the tops with a variety of things like seeds, cornmeal, oats, cinnamon sugar, turbinado sugar, everything bagel seasoning, etc. I suppose you could do that in a bread machine by catching it just as it is going to bake. I never did that. It didn’t occur to me that I could! I find the crust to be better when the bread is baked in the oven. That’s just me. Again-it’s a personal preference. If you bake challah, for example, it traditionally gets braided and baked on a cookie sheet. The bread machines do not braid dough! Even if I wanted to let the machine bake the challah, the challah recipe I use rises way too big for the bread machine, causing me to scrape bread off the window. Not fun! I bake French bread in an 18-cavity mini loaf pan. I cut those in half (the hot dog way), spread with garlicky butter, and broil to make the best garlic bread I’ve ever tasted. (My entire family and many friends concur!) What about pizza dough? It’s so easy, I’m embarrassed I didn’t try it sooner. You just take the dough out, roll it into a pizza shape, top, and bake! Loaves of bread baked in the oven are just (and this is just my personal opinion) prettier! You form them, so they are often a nicer shape. Many people use the dough cycle because the paddles leave holes in your baked loaf. That never bothered me, especially after the bread got sliced. It bothers a lot of people. They pull out the dough before baking, reshape it, and remove the paddles. I could never be bothered to do that. If I bake in the machine, I just let it bake as it will. Another reason I prefer to use the dough cycle and bake in the oven is that I think my machines will last longer. I may be wrong, no one has told me that. I just feel like it’s common sense. You want to make bagels? Donuts? Coffee cake? Pull apart bread? Garlic knots? Crescent rolls? You have to go from dough. The hardest part of making bread is the mixing, kneading, and the first rise. The dough that the bread machine gives you to form is the easy part! You just form it, let it rise again, and bake it. However you make your bread, enjoy! If you have any questions, please pm me. I love making new Bread pals!
after the knockdown , i took dough out and shaped some and took paddles out and it seemed to raise nicely :) but i do want to do the rising and baking in oven too@@BreadMachineVideosWithEllenH 🙂
SAF is instant yeast!!! Bread machine yeast is also instant yeast. SAF brand is the best, in my opinion. No fails ever when using it. Here’s more information.Which SAF instant yeast to use with which recipes ruclips.net/video/zZY6F0PUhYI/видео.html
Hi Ellen I love your Channel and trying to learn what I can., Thanks For Sharing 9-4-2022., Your are Funny and Cute and your Makeup 💄 look really good on you👍🏽👍🏽😊., Now I have buy a Thermometer for my bread I do not have one I never took the temperature I’m just making it for myself
I do not have that issue, but I understand it can be an issue. I’ve heard some people have to add baking powder, for example, along with yeast. You may want to call the King Arthur Baking Company and choose option 3 to speak to a professional baker. Here’s the number:1-800-827-6836 , option 3
I’ve used this one:Arrowhead Mills Flour Rye... www.amazon.com/dp/B07K4T8GDZ?ref=ppx_pop_mob_ap_share And I’ve used this one: Organic Dark Rye Flour, 8 Pounds... www.amazon.com/dp/B07D9PKDM1?ref=ppx_pop_mob_ap_share Both good!
Thank you so much Ellen!!! Just made first loaf raisin bread in Zojurushi Virtuoso Plus, turned out tall and smells oh so good, pkg bread mix. Will do from scratch soon :)@@BreadMachineVideosWithEllenH
There are a lot of reasons and people ask me all the time! WHY DO PEOPLE TAKE THE DOUGH OUT OF THE BREAD MACHINE (DOUGH CYCLE) INSTEAD OF LETTING IT BAKE IN THE MACHINE? By Ellen Walker Hoffman Please watch video before making this recipe! ruclips.net/video/3ogOxiF6WWk/видео.html This is a question that so many people, especially people new to bread machines, ask. It does seem counterintuitive until you know. First of all, if you just want to make loaves of bread in your machine, then just set it and forget it. (You do need to watch the dough to see that is a smooth dough ball, not too dry looking or too wet looking. It’s a learning process.) If you are just beginning to bake bread using a bread machine, please get good and comfy with your machine. Bake your first 10-20 loaves in the machine and enjoy. There is absolutely nothing wrong with letting your machine do the work it was made to do! Go for it! That’s what I did with my very first bread machine in the 90s, and with the machine I got in in the earlier 2000s. I would make recipes on delay and wake up to fresh bread. OMG so yummy! I got awesome breads, although sometimes they were sloped or had funny bumps. For a very long time, I thought I had done something wrong because of my bread being uneven pretty often. I knew I measured carefully, following recipes to the absolute tiny details according to my bread machine instructions. It was frustrating! I found out later I had done nothing wrong. When I first joined a few Facebook Bread Machine groups I saw the posts about the dough function, and I asked the same question. Why don’t you just let the machine bake it? After seeing everyone’s creations made with the dough cycle, I wanted to try it. I made my first dinner rolls. They were a big hit and it was so easy! After that, I was (dough)hooked. To answer the original question, here are the reasons for using the dough cycle: When you make a loaf of bread, using the dough cycle, you can choose your size/shape of loaf pan. (Totally a personal preference. There’s nothing wrong with how bread baked in the machine looks. Dough cycle simply gives you a choice.) If you want to make any kind of dinner roll, cinnamon roll, etc., you have to use dough cycle. The bread machine does not roll out dough, spread it with butter, sprinkle with cinnamon sugar, roll it up, cut it, and put it in a baking pan! (I wish it could!) When you use the dough cycle you can put toppings on your bread. I egg wash most breads and sprinkle the tops with a variety of things like seeds, cornmeal, oats, cinnamon sugar, turbinado sugar, everything bagel seasoning, etc. I suppose you could do that in a bread machine by catching it just as it is going to bake. I never did that. It didn’t occur to me that I could! I find the crust to be better when the bread is baked in the oven. That’s just me. Again-it’s a personal preference. If you bake challah, for example, it traditionally gets braided and baked on a cookie sheet. The bread machines do not braid dough! Even if I wanted to let the machine bake the challah, the challah recipe I use rises way too big for the bread machine, causing me to scrape bread off the window. Not fun! I bake French bread in an 18-cavity mini loaf pan. I cut those in half (the hot dog way), spread with garlicky butter, and broil to make the best garlic bread I’ve ever tasted. (My entire family and many friends concur!) What about pizza dough? It’s so easy, I’m embarrassed I didn’t try it sooner. You just take the dough out, roll it into a pizza shape, top, and bake! Loaves of bread baked in the oven are just (and this is just my personal opinion) prettier! You form them, so they are often a nicer shape. Many people use the dough cycle because the paddles leave holes in your baked loaf. That never bothered me, especially after the bread got sliced. It bothers a lot of people. They pull out the dough before baking, reshape it, and remove the paddles. I could never be bothered to do that. If I bake in the machine, I just let it bake as it will. Another reason I prefer to use the dough cycle and bake in the oven is that I think my machines will last longer. I may be wrong, no one has told me that. I just feel like it’s common sense. You want to make bagels? Donuts? Coffee cake? Pull apart bread? Garlic knots? Crescent rolls? You have to go from dough. The hardest part of making bread is the mixing, kneading, and the first rise. The dough that the bread machine gives you to form is the easy part! You just form it, let it rise again, and bake it. However you make your bread, enjoy! If you have any questions, please pm me. I love making new Bread pals!
Ha ha! You’re not the first to ask! I’m going to use the microphone to “speak my story” so please forgive any weird spelling, lack of proper punctuation, etc. so this is the story Mary. I started out with a Home Bakery Supreme in about 2000 and I had it for about 20 years. Tthe bearings froze in the bread pan and I could no longer use it in the machine may still have worked but I wasn’t sure and it seemed like a better idea to spend $300 on a new machine then $100 replacing pan and paddles not knowing if the machine would work. So I got a new zo virtuoso plus. A month so later my dad found an old Oster bread machine in his garage I guess he had it for a while and we both forgot about it. I thought we’ll might be fun to have two bread machines so I cleaned it up and I started using it. I didn’t like it as well because it doesn’t have the preheat or rest cycle at the beginning and I was not used to warming liquids and warming eggs to room temperature and softening butter and all of that stupid stuff that I don’t have to do with those Zojirushi . ! So I used the Oster so I could make extra dough but I hated it because it wasn’t the same as my Zojirushi and I had to think too much! I’m lazy! So as I was using the oster as a second bread machine I was enjoying having two because I could make two batches of dough and I could make two loaves of bread to the same to different or just two loaves of bread or whatever. I loved it but I hated having two different machines so I told my husband I wish I had another ZO because then they would’ve been the same and that would’ve been easier because I loved being able to make more than one batch of dough at a to time. A couple months later at Hanukkah time my husband gave me another ZO! I loved having 2 because I could make one mess for double the results. I could make two trays of cinnamon rolls, two loaves or rye bread, one rye, one wheat for my parents. I started to realize that three would be even better! I waited a few months, watching the prices, and when the price was right, I bought it! I could even use a fourth but I’m running out of space. Bottom line answer is that I like to bake a lot of different breads. I keep a variety in my freezer to have for toast in the morning, rolls for making garlic bread, cinnamon rolls for friends at the holidays, etc.I make a ton, freeze, or gift. Hope this answer makes sense. The dictation isn’t wonderful but I think you’ll get the gist!
My husband wanted some Pumpernickel sandwich rolls to take in his lunch. I made this recipe yesterday, as with the other 2 recipes I have tried, the dough was perfect. It was easy to work with and required no adjusting. I made his sandwich rolls for a week, and some smaller sample rolls for us all to try. The bread has an excellent texture. They were a hit! Thank you!
Fantastic!
I cannot even express just how much I love your channel! This is in my original Zojirushi Virtuosa as I type. Thank you for all that you do for the Zo bread making community. I am learning so much from you!
Thank you so much! I love getting notes like this! EllentheBreadMachineBaker@gmail.com
Your rye bread recipe is always a hit with my family and friends. This past week, my friend was eating the rye and reminiscing about the pumpernickel with raisins she had as a kid. So I came to your site first and found it! Thank you! I'll make your recipe for her! Thank you so much for the best recipes! Your videos are jam packed with all sorts of little hidden tips-might even try the Color Street nail colors! LOL
Thank you Sari!
I add 1/2 cup strong black coffee and deduct the same amount from the water quantity. Gives a deeper taste that I love.
A lot of pumpernickel recipes call for coffee. As much as I love coffee, I didn’t like the flavor when added to the bread. I’m glad you like it.
I really appreciate the measurements in grams as they are universal. Cup measurements vary depending on where you are as some use metric and some use imperial.
They are definitely the most used, accurate, etc.
Hello! I just wanted to say I’m thrilled to have found your channel. I’m not a baker and grew up strictly in store bought bread. You’ve helped me realize bread baking doesn’t have to be scary ❤ I’ve tried two of your breads and both turned out great!
Thank you Lisa!! I also have a website now where my recipes are in lovely pdf format for easy printing!
EllensBreadMachineRecipes.com
I love Boston brown bread with raisins. It used to come in a can. Was my dad’s favorite with beans.
I never ate that! It sounds yummy!
I was looking for the date nut bread in a can. I was craving it to spread flavored cream cheese such as strawberry or blueberry.
I made the brown bread and I had to add a little flour. It tastes great. I don't like caraway seeds but this bread is great without them. Thanks for the video.
I often have to add flour or liquid. That’s why you have to check your dough every time!
ruclips.net/video/f1-SfgFTBNM/видео.html
Thank you Ellen for inviting us in your kitchen. Google does well with measurement conversions. I bought a scale anyway.❤❤
Good!!! Enjoy!
Hi Ellen! I made this bread today and it was delicious, it was perfect with my spinach dip.❤ Thankyou
Oh that’s fabulous! Did you make pumpernickel or sweet brown version?
Hi Ellen, I just found your channel. My Zojirushi Home Bakery Supreme was delivered yesterday. I’ve been reading the manual and looking at channels. I really find your channel suits me best. I look forward to working as you do from a dough cycle and you’ve given me so many options. My first few breads I’ll make fully in the bread maker just to get familiar with the machine. After that, it’s dough cycles with inspiration from your channel! First, I have some store bought bread to eat. After they’re gone, only home made. Thank you so much for what you do. I feel like I’m in your kitchen chatting with you. Best regards, Kathy
Hi Kathy! I’m here to help whenever you need me!
Made the sweet bread today and it’s really good. I made a boule loaf and planning on making this to go with our family Christmas dinner this year! Thank you so much for a great recipe and instructions!
I’m so glad you like it! Happy Holidays!
How did it go over at Christmas? Did you make the pumpernickel or the sweet brown variation?
Just bought a 20 pound bag of Rye flour and needd a recipe for som bread. I remember going to a favorite place to at Prime Rib and they had the most divine little loaves of Sweet Brown Bread. It closed many years ago. I am hoping to get something close to it and I am sure your recipe will help. Thank you. I will be looking through the rest of your videos also, I'm sure I will find many more.
Thanks!
Great video! I love how you explain everything in detail. I was on the fence about buying this bread machine but you definitely made my mind up. I can’t wait to try these recipes. Please keep them coming. 🙏🏻🤗
There are many recipes here on my channel. Have you subscribed?
The Zojirushi Virtuoso Plus is worth every penny!
youtube.com/@BreadMachineVideosWithEllenH
All 3 of these look so good. Thank you for sharing us how to do these. I am looking on amazon and ebay for the machines. Some are more money must have more things on it. I watched a video that had one with a two parts to make bread. One looked like had one paddle on the one and the other had 2 paddles. I have a machine and the paddle is stuck and I can never get it out. So watching you to get it soaked right away is important.
You are best off choosing a horizontal bread pan with two paddles. I can only recommend this one. Best brand with Consumer Reports for years. It’s a bit pricey but will last forever.a.co/d/i6W8AlT
I got the one like yours and I love it. Thank you.@@BreadMachineVideosWithEllenH
Thank you so much for taking the time and trouble to make these videos. Sure, I bought the Zojirushi, but it's just a tool. A tool is only useful when the person using it has the knowledge to know how to use it. Without your expert instructions and tips I'd be lost as a goose and the machine would be in the closet. Instead, today I'll be making this recipe and I know in advance it'll be delicious! I'm just wondering if I should use oats or raisins to make the face on the end of the loaf. So many possibilities. Thanks again!
Enjoy ! I’m so happy to get notes like this!
I followed your directions exactly for the brown bread. Result. Delicious bread!!! I had to eat 2 slices right away before I tucked it away in the fridge. I'm pretty sure I didn't have to put it in the fridge because I don't think it'll last long enough. Better than store bought and I know what's in it!! I'll be making this many many times! Thank you!
@BoogerMan309 uh oh NEVER put bread in the refrigerator!!! It dries it out. Let it cool 2-3 hours on a rack until completely cool inside. Slice ur, bag it, freeze it. Watch this video!
I’m so glad you like the bread! Recipe Organization, Bread slicing, packaging, and storage
ruclips.net/video/wyuQou3JYZk/видео.html
I hadn't got to that video yet! Into the freezer it goes! Thanks!
Good job!!
I just found you on RUclips . I love watching you thank you for your bread making videos. I usually grind my own wheat so I’ll have to convert. I love that you measure in grams. It’s so much more precise 💕 I have only one Zojirushi, which I love. Love your videos!
Hi Mary! Welcome to my silly bread world!
@Ellen I’m digging that apron! I love brown bread just got some at the mall at the Cheesecake Factory and sat in my car with the kids and ate it with some with Kerrygold butter 🤤
Let me know if you make my recipe!
So glad I found you. Now I know why I can’t find squaw bread at stores. Finding your recipe sealed the deal for buying my first bread machine. Had already decided on the one that you have three of. Also, can those paddles be removed before the machine bakes the bread to prevent holes at bottom of bread?
I never remove the paddles but I know some people do! I hope you enjoy making the brown bread! Let me know how I can help. Make sure you watch the videos in the playlist I’m going to link you to.
ruclips.net/p/PL4uX4aR9ec7qnDFrMQ6qmvIZcUyzTiPYC
I really enjoy all your videos, you have kept me company during this pandemic and I wanted you to know how much I have enjoyed watching them several times. Thank you again. Do you have a cinnamon raisin bread recipe? Mine always gets big holes in it where the cinnamon mixture is.
I’m so sorry. I just saw this message. I use the cinnamon raisin recipe in the Zojirushi recipe book that came with my machine. Just choose any white bread recipe, add 1 tsp cinnamon, and about half a cup of raisins tossed in a bit of flour.
Thank you for watching. Making these videos and inventing recipes kept me going ! My mom passed away in August 2020 so I guess this is how I coped.
I know that some folks like this or a similar recipe with coffee or espresso in it. Thanks for demoing this with just the cocoa.
As much as I love coffee and espresso (drink both every morning) it just sounds horrible to me. I tried t once and it made the bread bitter.
I can’t wait to try your Sweet Brown Bread. I have a question. The cocoa is used to darken the loaf, as is the molasses. I don’t like the taste of molasses, does the bread taste like molasses? If so is there something I can use instead? Thanks for some entertainment this morning. Sara Denbo
The bread is colored dark by the molasses more than the cocoa. The bread does not taste like molasses at all to me. You can remove some and switch for honey but maybe only 1/3 of it. I have already changed the pdf recipe to take out some if the molasses in exchange for honey but that isn’t reflected in the (older) video. I tweaked the recipe later so make sure you follow the pdf of the recipe.
Hi Ellen. thank you for your amazing videos. Please I have a question: how can I put the caraway seeds or oats on top of the dough before it bakes in zojirushi bread machine? Is there anyway we can set the machine to add the seeds on top before it bakes? Thank you
No there isn’t a setting that stops the machine so you can do that. There are only two ways to do that. 1. I guess you can figure out when the last rise ends and baking is about to begin. Quickly open the lid (don’t touch any buttons.) then egg wash and sprinkle. Make sure there is no possible way for any overflow of egg or seeds that could fall off and into the bread pan. Then put the bread pan back in and close the lid. This is risky and iffy and the dough could lose a lot of heat. This is why most people use the better option which is using the dough course and baking it in your oven.
ruclips.net/video/3ogOxiF6WWk/видео.html
I meant to open the lid and pull the bread pan completely out to egg wash and seed. DO NOT DO IT WHILE THE BREAD PAN WITJ DOUGH IS IN THE MACHINE!!!!!
Thank you so much, Ellen!
You’re welcome. I just want to be clear: no toppings while bread pan is in machine. You run a huge risk of ruining your machine.
Hi! Thanks for the recipe! Is that an antique strainer, or is it just your favorite strainer😊. I love to use my old familiar favorite utensils!
This recipe will be great for friend of mine that came to live in Puerto Rico and pumpernickel is hard to find locally, so I want to make it for her fresh.
I do remember the song! Thanks for the memories 🎉
What a funny thing to notice. I don’t think it’s antique, but I’ve had it since the early 80s!
Let me know how your friend likes it.
@Bread Machine & Baking Videos with Ellen Hoffman Awesome! I love old things! They were of better quality than a lot of things today. I have a White Westinghouse hand mixer that's over 20 years old 😉
@@BreadMachineVideosWithEllenH i will!
Agree!
These look great. I will try the pumpernickel. Does your bread have just one rise?
2 in bread machine, one after shaping in loaf pan.
You would do your normal rises.
Can you use the breadmaker for the entire process?
What setting and how might you have to alter the recipe?
Yes of course! Use the whole wheat setting. You just can’t egg wash and put toppings on when baking in the bread machine.
I always add 2 tsp instant espresso to the water when I make my pumpernickel bread. :)
I see that is called for in some recipes. I tried it and didn’t care for the bitterness it added. I prefer to drink my espresso!!😀
I grew up in a country that had something called brown bread, but I don’t know what it actually is made of. I wonder if it’s the kind of brown bread you’re making.
Try it to find out! It’s delicious!
You mention the brown bread is like Cheesecake Factory or Outback breads, however, the breads served there are wheat breads, no rye flour. Rye flour does go in Pumpernickel. The same with Longhorn Steak bread, it’s a honey wheat, no rye flour.
My brown bread tasted like the brown bread at the Cheesecake Factory to me! No idea about Outback. I’ve only eaten at one once 20 + years ago. Just plain wheat bread with molasses doesn’t taste anything like Cheese cake Factory’s bread.
I will also tell you it’s one of my most popular recipes. Give it a try! The written recipe below the video has been slightly modified to include more honey, less molasses.
Love your video. Learning so much. What are the sizes on the loaf pans?
10x4x3 I think.
It’s the 1.5 pound pan but I use it for 2 pound loaves.
www.williams-sonoma.com/m/products/ws-goldtouchpro-loaf-pan/?sbkey=default&pkey=s%7ebread%20loaf%20pan%7e55
OMG. Thank you for responding so quickly. Just saw more of your videos. I can see why you prefer to bake in your own pans instead of the bread machines. You are definitely a perfectionist ❤️ Also, got a huge chuckle that we have the exact same oven and kitchen cabinets(maple/panel design). Looking forward to watching more of your videos.
@@qchav9187 I do try to respond as soon as I see that there’s s comment. That being said, it seems that many times people comment in my middle of the night. I have sound notifications off of course, but I feel bad that sometimes I can’t answer on time! I’m in California.
@@qchav9187 I’m actually far from a perfectionist! Homemade should look homemade!!!
Loved it but why did you not bake in machine?
I prefer to bake in the oven. Here’s an explanation.
WHY DO PEOPLE TAKE THE DOUGH OUT OF THE BREAD MACHINE (DOUGH CYCLE) INSTEAD OF LETTING IT BAKE IN THE MACHINE? By Ellen Walker Hoffman
Please watch video before making this recipe!
ruclips.net/video/3ogOxiF6WWk/видео.html
This is a question that so many people, especially people new to bread machines, ask. It does seem counterintuitive until you know.
First of all, if you just want to make loaves of bread in your machine, then just set it and forget it. (You do need to watch the dough to see that is a smooth dough ball, not too dry looking or too wet looking. It’s a learning process.) If you are just beginning to bake bread using a bread machine, please get good and comfy with your machine. Bake your first 10-20 loaves in the machine and enjoy. There is absolutely nothing wrong with letting your machine do the work it was made to do! Go for it! That’s what I did with my very first bread machine in the 90s, and with the machine I got in in the earlier 2000s. I would make recipes on delay and wake up to fresh bread. OMG so yummy! I got awesome breads, although sometimes they were sloped or had funny bumps. For a very long time, I thought I had done something wrong because of my bread being uneven pretty often. I knew I measured carefully, following recipes to the absolute tiny details according to my bread machine instructions. It was frustrating! I found out later I had done nothing wrong.
When I first joined a few Facebook Bread Machine groups I saw the posts about the dough function, and I asked the same question. Why don’t you just let the machine bake it? After seeing everyone’s creations made with the dough cycle, I wanted to try it. I made my first dinner rolls. They were a big hit and it was so easy! After that, I was (dough)hooked.
To answer the original question, here are the reasons for using the dough cycle:
When you make a loaf of bread, using the dough cycle, you can choose your size/shape of loaf pan. (Totally a personal preference. There’s nothing wrong with how bread baked in the machine looks. Dough cycle simply gives you a choice.)
If you want to make any kind of dinner roll, cinnamon roll, etc., you have to use dough cycle. The bread machine does not roll out dough, spread it with butter, sprinkle with cinnamon sugar, roll it up, cut it, and put it in a baking pan! (I wish it could!)
When you use the dough cycle you can put toppings on your bread. I egg wash most breads and sprinkle the tops with a variety of things like seeds, cornmeal, oats, cinnamon sugar, turbinado sugar, everything bagel seasoning, etc. I suppose you could do that in a bread machine by catching it just as it is going to bake. I never did that. It didn’t occur to me that I could!
I find the crust to be better when the bread is baked in the oven. That’s just me. Again-it’s a personal preference.
If you bake challah, for example, it traditionally gets braided and baked on a cookie sheet. The bread machines do not braid dough! Even if I wanted to let the machine bake the challah, the challah recipe I use rises way too big for the bread machine, causing me to scrape bread off the window. Not fun!
I bake French bread in an 18-cavity mini loaf pan. I cut those in half (the hot dog way), spread with garlicky butter, and broil to make the best garlic bread I’ve ever tasted. (My entire family and many friends concur!)
What about pizza dough? It’s so easy, I’m embarrassed I didn’t try it sooner. You just take the dough out, roll it into a pizza shape, top, and bake!
Loaves of bread baked in the oven are just (and this is just my personal opinion) prettier! You form them, so they are often a nicer shape.
Many people use the dough cycle because the paddles leave holes in your baked loaf. That never bothered me, especially after the bread got sliced. It bothers a lot of people. They pull out the dough before baking, reshape it, and remove the paddles. I could never be bothered to do that. If I bake in the machine, I just let it bake as it will.
Another reason I prefer to use the dough cycle and bake in the oven is that I think my machines will last longer. I may be wrong, no one has told me that. I just feel like it’s common sense.
You want to make bagels? Donuts? Coffee cake? Pull apart bread? Garlic knots? Crescent rolls? You have to go from dough. The hardest part of making bread is the mixing, kneading, and the first rise. The dough that the bread machine gives you to form is the easy part! You just form it, let it rise again, and bake it.
However you make your bread, enjoy! If you have any questions, please pm me. I love making new Bread pals!
How did you place the pans in the oven. Rack position and pan position. Can we use convection
I put my racks on below center. I have not had success baking bread with convection. Put pan in center, vertical or horizontal doesn’t matter.
I love your videos ~ do you have a cookbook?
Make sure you’ve subscribed to my channel! All the recipes are included in the description of the videos! No need to buy a cookbook!
does the bread rise better if do dough cycle and let rise in oven?
It’s a personal choice, really.
after the knockdown , i took dough out and shaped some and took paddles out and it seemed to raise nicely :) but i do want to do the rising and baking in oven too@@BreadMachineVideosWithEllenH 🙂
What’s the difference between saf yeast and instant yeast
SAF is instant yeast!!! Bread machine yeast is also instant yeast. SAF brand is the best, in my opinion. No fails ever when using it. Here’s more information.Which SAF instant yeast to use with which recipes
ruclips.net/video/zZY6F0PUhYI/видео.html
will it bake well in the zoji?
Yes! Use wheat course.
Hi Ellen I love your Channel and trying to learn what I can., Thanks For Sharing 9-4-2022., Your are Funny and Cute and your Makeup 💄 look really good on you👍🏽👍🏽😊., Now I have buy a Thermometer for my bread I do not have one I never took the temperature I’m just making it for myself
Thank you!!!😍
Does a persons elevation make a difference with ingredients?
I do not have that issue, but I understand it can be an issue. I’ve heard some people have to add baking powder, for example, along with yeast. You may want to call the King Arthur Baking Company and choose option 3 to speak to a professional baker. Here’s the number:1-800-827-6836 , option 3
That’s good to know!
I just heard your cute comment , it made me smile
What cute comment. I don’t remember.
what kind of rye flour?
I’ve used this one:Arrowhead Mills Flour Rye... www.amazon.com/dp/B07K4T8GDZ?ref=ppx_pop_mob_ap_share
And I’ve used this one:
Organic Dark Rye Flour, 8 Pounds... www.amazon.com/dp/B07D9PKDM1?ref=ppx_pop_mob_ap_share
Both good!
Thank you so much Ellen!!! Just made first loaf raisin bread in Zojurushi Virtuoso Plus, turned out tall and smells oh so good, pkg bread mix. Will do from scratch soon :)@@BreadMachineVideosWithEllenH
@harleyinred enjoy!!!😊
Can I ask why you don't just make it in the machine?
There are a lot of reasons and people ask me all the time!
WHY DO PEOPLE TAKE THE DOUGH OUT OF THE BREAD MACHINE (DOUGH CYCLE) INSTEAD OF LETTING IT BAKE IN THE MACHINE? By Ellen Walker Hoffman
Please watch video before making this recipe!
ruclips.net/video/3ogOxiF6WWk/видео.html
This is a question that so many people, especially people new to bread machines, ask. It does seem counterintuitive until you know.
First of all, if you just want to make loaves of bread in your machine, then just set it and forget it. (You do need to watch the dough to see that is a smooth dough ball, not too dry looking or too wet looking. It’s a learning process.) If you are just beginning to bake bread using a bread machine, please get good and comfy with your machine. Bake your first 10-20 loaves in the machine and enjoy. There is absolutely nothing wrong with letting your machine do the work it was made to do! Go for it! That’s what I did with my very first bread machine in the 90s, and with the machine I got in in the earlier 2000s. I would make recipes on delay and wake up to fresh bread. OMG so yummy! I got awesome breads, although sometimes they were sloped or had funny bumps. For a very long time, I thought I had done something wrong because of my bread being uneven pretty often. I knew I measured carefully, following recipes to the absolute tiny details according to my bread machine instructions. It was frustrating! I found out later I had done nothing wrong.
When I first joined a few Facebook Bread Machine groups I saw the posts about the dough function, and I asked the same question. Why don’t you just let the machine bake it? After seeing everyone’s creations made with the dough cycle, I wanted to try it. I made my first dinner rolls. They were a big hit and it was so easy! After that, I was (dough)hooked.
To answer the original question, here are the reasons for using the dough cycle:
When you make a loaf of bread, using the dough cycle, you can choose your size/shape of loaf pan. (Totally a personal preference. There’s nothing wrong with how bread baked in the machine looks. Dough cycle simply gives you a choice.)
If you want to make any kind of dinner roll, cinnamon roll, etc., you have to use dough cycle. The bread machine does not roll out dough, spread it with butter, sprinkle with cinnamon sugar, roll it up, cut it, and put it in a baking pan! (I wish it could!)
When you use the dough cycle you can put toppings on your bread. I egg wash most breads and sprinkle the tops with a variety of things like seeds, cornmeal, oats, cinnamon sugar, turbinado sugar, everything bagel seasoning, etc. I suppose you could do that in a bread machine by catching it just as it is going to bake. I never did that. It didn’t occur to me that I could!
I find the crust to be better when the bread is baked in the oven. That’s just me. Again-it’s a personal preference.
If you bake challah, for example, it traditionally gets braided and baked on a cookie sheet. The bread machines do not braid dough! Even if I wanted to let the machine bake the challah, the challah recipe I use rises way too big for the bread machine, causing me to scrape bread off the window. Not fun!
I bake French bread in an 18-cavity mini loaf pan. I cut those in half (the hot dog way), spread with garlicky butter, and broil to make the best garlic bread I’ve ever tasted. (My entire family and many friends concur!)
What about pizza dough? It’s so easy, I’m embarrassed I didn’t try it sooner. You just take the dough out, roll it into a pizza shape, top, and bake!
Loaves of bread baked in the oven are just (and this is just my personal opinion) prettier! You form them, so they are often a nicer shape.
Many people use the dough cycle because the paddles leave holes in your baked loaf. That never bothered me, especially after the bread got sliced. It bothers a lot of people. They pull out the dough before baking, reshape it, and remove the paddles. I could never be bothered to do that. If I bake in the machine, I just let it bake as it will.
Another reason I prefer to use the dough cycle and bake in the oven is that I think my machines will last longer. I may be wrong, no one has told me that. I just feel like it’s common sense.
You want to make bagels? Donuts? Coffee cake? Pull apart bread? Garlic knots? Crescent rolls? You have to go from dough. The hardest part of making bread is the mixing, kneading, and the first rise. The dough that the bread machine gives you to form is the easy part! You just form it, let it rise again, and bake it.
However you make your bread, enjoy! If you have any questions, please pm me. I love making new Bread pals!
i forgot and took it out of machine but then i tested and was 200 whew lol
You mean you took it out of the bread machine before it finished?
no it finished but i didn't check temp till had it out of the pan, but it was fine :)@@BreadMachineVideosWithEllenH
why do you have 3 machines, I know non of my business, but could not help myself.
Ha ha! You’re not the first to ask! I’m going to use the microphone to “speak my story” so please forgive any weird spelling, lack of proper punctuation, etc. so this is the story Mary. I started out with a Home Bakery Supreme in about 2000 and I had it for about 20 years. Tthe bearings froze in the bread pan and I could no longer use it in the machine may still have worked but I wasn’t sure and it seemed like a better idea to spend $300 on a new machine then $100 replacing pan and paddles not knowing if the machine would work. So I got a new zo virtuoso plus. A month so later my dad found an old Oster bread machine in his garage I guess he had it for a while and we both forgot about it. I thought we’ll might be fun to have two bread machines so I cleaned it up and I started using it. I didn’t like it as well because it doesn’t have the preheat or rest cycle at the beginning and I was not used to warming liquids and warming eggs to room temperature and softening butter and all of that stupid stuff that I don’t have to do with those Zojirushi . ! So I used the Oster so I could make extra dough but I hated it because it wasn’t the same as my Zojirushi and I had to think too much! I’m lazy!
So as I was using the oster as a second bread machine I was enjoying having two because I could make two batches of dough and I could make two loaves of bread to the same to different or just two loaves of bread or whatever. I loved it but I hated having two different machines so I told my husband I wish I had another ZO because then they would’ve been the same and that would’ve been easier because I loved being able to make more than one batch of dough at a to time. A couple months later at Hanukkah time my husband gave me another ZO! I loved having 2 because I could make one mess for double the results. I could make two trays of cinnamon rolls, two loaves or rye bread, one rye, one wheat for my parents. I started to realize that three would be even better! I waited a few months, watching the prices, and when the price was right, I bought it! I could even use a fourth but I’m running out of space. Bottom line answer is that I like to bake a lot of different breads. I keep a variety in my freezer to have for toast in the morning, rolls for making garlic bread, cinnamon rolls for friends at the holidays, etc.I make a ton, freeze, or gift. Hope this answer makes sense. The dictation isn’t wonderful but I think you’ll get the gist!
Molasses says only 90gms?
I changed it because it got too bitter and needed a little sugar.
Bread comes out better if ingredients are weighed.
Always!
😍😍
🥰
Where can I purchase good quality caraway seeds and eye flour? Thank you vtw fir tour wonderful recipes
Amazon!Gourmanity 1lb Whole Caraway... www.amazon.com/dp/B085DMY5QZ?ref=ppx_pop_mob_ap_share
Arrowhead Mills Flour Rye... www.amazon.com/dp/B07K4T8GDZ?ref=ppx_pop_mob_ap_share