> Date: Wed, 24 Aug 1994 14:40:48 -0400
> From: Sun Park <firstname.lastname@example.org>
> Subject: Help! Zojiroshi Breadmaker.
> Message-ID: <199408241840.OAA23337@krusty.eecs.umich.edu>
> If you own a Zojiroshi breadmaker or had a chance to
> taste one from it, please help me out.
> I'm having my zojiroshi for about three months now, but
> have no luck to bake the bread up to my expectation.
> It almost always turned out too crusty, too coarse...
> I have friends who own the National/Panasonic ones,
> and tasted the breads from theirs several times. They always
> have soft texture and tasteful brown crusty (not as hard as mine)
> My question is:
> (1) Is it typical for Zojiroshi to have that hard crusty outside?
> (It's similar to the hard roll or french bread. Please don't
> tell me I need more butter. I tried several different measures
> for sugar, salt, yeast, butter and water.)
> (2) My breadmaker is not the one with the jam option, so I believe
> I have the basic one without not much functions. Is there anyone
> who has this model experiencing similar problems? I once changed
> my breadmaker to the current one because I thought it was
> malfunctioning (suspecting overcooking), but turns out that the new
> one also bakes the bread coarse, and hard.
> If you have the top model from Zojiroshi, please let me know
> how your breadmaker works. In my area, I couldn't find the top
> model with jam option, so I'd like to know how it bakes the bread.
> (3) Did you taste/feel the difference between the breads from National
> and those from Zojiroshi?
> Any comments/experience/opinions would be highly appreciated.
> Thanks a lot.
I also own a Zoji. I really enjoy it, but have found that the crust
is a little too hard. I think mine is one of the simpler models (no
jam setting),but I enjoy the durability of the machine. I have also
found that when I make white breads (sourdough, oatmeal, etc.) the
crust is tougher than with fancier breads (cheese and onion).