I'm a BIG fan of Zojirushi Bread Machines - I'm on my second machine - wore the first one out - and I have a friend who has the original Zo (S-15) that makes a 1# loaf in a bucket, and they have made a loaf of 100% whole wheat bread in it every week for something like 18-years (they bake in theirs). I use mine for nearly all bread-making these days due to physical challenges that would keep me from making breads by-hand. I also make ALL our breads, so the Zo really gets a good workout at our house. I've converted all my favorite recipes to a bread machine.

King Arthur Flour uses them in the test kitchens for making dough because they say it does a better job than by-hand or with a stand mixer. Years ago they showed a side-by-side test of 100% whole wheat bread loaves in their catalog using a Zo (for mixing the dough) and using a stand mixer. Using the same recipe, the Zo-made loaf was at least 1-inch taller than the recipe made in the stand mixer. It's also one of the only machines that will make 100% whole wheat bread, which is what I commonly make in mine, using freshly-milled flour I mill at home.

I never use mine for baking a loaf, just for mixing dough. I like to control what I bake. I generally make 2 to 2-1/2 pounds of dough at a time and make 2 loaves from the recipe, or one 1-pound Pullman loaf, and with the rest of the dough I can make one of these options - 6 hamburger buns, 6 hot dog buns, 6 sticky pecan cinnamon rolls or regular cinnamon rolls, an 8-inch pan of dinner rolls....

-Grainlady

I've said this a zillion times before, but the best machine on the market, IMO, is the Zojirushi. I had one given to me several years ago and I use it constantly, the thing is a workhorse. I never bake in it, because I don't like the crust as well, I just dump everything in it, push the buttons and walk away. An hour and a half I come back and form my dough to bake in the oven.

I bake all my bread, I never buy it. I've used every bread recipe that sounds good, not just ones meant for bread machines and they've all come out fine. I make whole wheat and cheddar beer and maple oatmeal and ust plain white. I use it for pizza dough for the kids and hamburger buns and cinnamon rolls.

I have some carpal tunnel issues and kneading bread just hurts too much, so I hadn't made bread for quite a long time before I got that Zojirushi.

Now my 5 year old granddaughter, Makayla has found a favorite recipe, a Frisian Bread from Bernard Clayton that takes a cup of broken sugar cubes. she makes it herself in the bread machine and tells me she NEEDS one of her own. (grin)

I can't say enough good things about the Zojirushi, it's a great machinem big enough to make a couple of loaves and easy to use and reliable. It's the machine of choice at King Arthur Flour's kitchen.

Definitely gotta sing the praises of the Zo!

Annie

LOL, Great minds, Grainlady....

Annie

You guys are such enablers! I just read this post, then went and checked my e-mail- guess what? An e-mail from King Arthur Flour featuring a Zojirushi bread machine with free shipping!

Now, I'm trying to justify the cost and the counter space.

Thanks, I think.

Di

Zojirushi makes two sizes in bread machines. The large one does bake a horizontal loaf and is an excellent machine. But, like many of the others here, I used it most for the dough cycle and then shaped and baked the bread in my regular oven. The large machine is large and expensive. It takes up a lot of counter space and it heavy, so moving it in and out of a cabinet would be awkward. I had this machine for a while.

But, we are empty nesters moving to a condo, and I could not justify the space for this machine. I purchased the smaller mini ZO, which makes a 1# loaf or up to 1.5# of dough, and it is wonderful.

It has some features not available on the big Zo-- the french bread cycle kneads and bakes a perfect "crusty" small loaf, just right for 2 to 4 people. And I really like the dough cycle. Just last week, I made two loaves of semolina foccacia for a dinner party. I made them one at a time on the dough cycle, the first one shaped and baked while the second was kneading. Still left me lots of free time for other stuff and I had two gorgeous fresh loaves of bread for a large gathering.

I keep my small Zo inside a lower cabinet and it lifts out easily with its attached handle. The footprint is small.

If you read the ratings on Amazon, there are some complaints about the large ZO, but ratings for the small ZO are 100%. My only concern, not a complaint, is that when it was kneading the semolina dough which was very stiff, the machine did walk a bit. So, I keep it well back from the counter edge. (My KA mixer has done the same thing.) The mini Zo had no trouble kneading the stiff dough, nor did it overheat.

Either Zo is wonderful, so it depends on your "kneads" ;-) and available space.

My kids bought me the Ultimate Breadman machine a few years ago - it works great and makes bread in the shape of an actual loaf of bread - I like that! :D

All that said, I've heard great things about the Zojirushi - I don't think you can go wrong with that!

Lori

Annie & Grainlady have praised the Zojirushi so much that I asked for one at Christmas. My husband dutifully complied with my request. I've been using it ever since, and like Annie & Grainlady, I use it mainly for kneading & rising. Then I bake my own "stuff."

I got it mainly because my husband is on a low sodium diet and I wanted an easier, more convenient way of baking our lower sodium "daily bread." We're just two, so I really don't make official bread loaves. We're really not toast people, so I usually follow a 2 pound recipe and then make a dozen sandwich/hamburgers buns. I also make various kinds of dinner rolls & bagels. After baking, I separate the rolls or buns and freeze them. That way we always have homemade lower sodium breads available.

This is my 2nd bread machine. My mom got me another brand's early models and I didn't like the way the crust turned out. I hate to say this, but I really don't like the crust in the Zojirushi either. But as far as the kneading & rising, it is great. Like ukigumo and her smaller machine, I often use the bigger machine in a marathon of dough making. I've made three different kinds of dough, one right after the other. It's so easy to dump the ingredients in, check during the kneading cycle for additional liquid or flour needs, and then just walk away. If I'm doing a marathon of baking, I'll usually let the first doughs rise out of the machine, just to save time and get the other doughs processing quicker.

Well, I'm a little embarrassed to admit this, but I have both the big and small Zo bread machines. I got the small one first, and I find it is great for those times when I just want one small loaf of fresh bread - like on nights when I am doing a stew or chili for dinner. However, I like the texture of bread that has been oven baked better than bread that has been cooked in the machine, so while I enjoy a fresh, hot loaf that is baked in the Zo I'm not crazy about it the next day. The little machine enables me to have a fresh, hot loaf for dinner with very little effort - and I can even set the timer to have it ready when I get home.

I bought the big Zo because I wanted to use it for mixing bread dough and then I wanted to bake the bread in the oven. I have a sourdough starter that I use weekly, and the little Zo was too small to handle the mixing. The big Zo works great for mixing my sourdough and I use it for such once or twice a week.

I've been happy with both machines. I actually use both of mine regularly, since I use them for different purposes. You can't go wrong with either one.

I have nothing new to add to the praise for the Zo. I absolutely agree. I've never baked in mine, just made the dough, but so far I haven't found a bread the Zojirushi isn't up to the task of kneading.

By the way, the KAF blog has a new entry on all the OTHER things you can do in your Zo. I never would have thought of the risotto. Think of all the stirring time saved!

Carol

Here is a link that might be useful: King Arthur Flour Blog

I have had a Regal Kitchen Pro for years. It makes a 2 lb loaf or 2 1 lb loaves(if baking in oven). I usually bake my bread in the oven after shaping and rising.It will make pasta, jams, and quick breads. I am really happy with my bread machine. I usually use it 2 or 3 times a week.
Donna

Oh no! I wish I could erase from my mind all I've just read about the Zo!

It was around this time last year when I found this site and was inspired to try my hand at baking yeast breads. It wasn't long after that I began lusting for a Zo bread machine. I was torn between whether the large or small one would best suit our needs. I never made up my mind and finally talked myself out of asking for one for my BD. Now all this talk has me wanting one again.

Seriously, I am glad to hear that some people are happy with their smaller machine. I think that as empty nesters we would get more use from that size.