Mini Zo Basic White Bread

Mini Zo Basic White Bread

256g bread flour
2.8g salt
2.8g Fleishmann's ADY

17g sugar
14g butter

12g baker's dry milk (high heat treated fat-free dry milk)
160g water (10-15C) for the US Ceresota flour OR 208g water  (4C) for Canadian flours

Weigh all ingredients. Pour water into the bread machine pan. Blend all dry ingredients, except yeast, and place in the bread pan above water. Make a small well on the top of the mountain of flour and put dry yeast there, cover it with flour, mixing flour and yeast slightly. Insert the pan into bread machine.

Close the top and select BASIC BREAD REGULAR by using the MODE SELECT key.

Use CRUST CONTROL button to choose between regular and light crust. Light crist is lighter in color, thinner, the bread bakes  moister and more tender on the light crust setting.

Press the START/RESET key

Read how long the bread will take on the display

3h 40 min for regular crust

3h 30 min for light crust

and set up the kitchen timer for that amount so that you hear FOR SURE when the bread is done.

Once the bread is done and you see COMPLETE displayed, press and hold the START/RESET key until you hear a beep. Then open the lid and take the loaf out. Place it on the cooling rack. Once it's cool to touch, you may slice it.

Crumb detail. On the left is the same bread baked in Virtuoso, on the right - crumb of that loaf baked in Mini Zo

Pour into the pan with the kneading blade still inside a little water with soap. Soak for 10-15min, until metal is cool to touch and the blade comes out easily. Rinse and dry.

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Two test loaves from Hodgson Mill organic all-pupose flour. The smaller loaf is flavorless, baked with 172g water and 2.8g actuve dry yeast in 256g flour. The taller better looking (and fragrant!) loaf was baked with 205g water and 3.0g active dry yeast in 256g flour.