Lukas, I preordered this book two days ago when I learned of it. I made the bread last night with Janie's Mill high protein bread flour. I had my first slice this morning and I adore it! What a lovely bread. I'll make it lots more. Looking forward to the book.
Based on the appearance of the finished bread I think this higher extraction flour requires a touch more moisture. I look forward to experimenting with that. Would you recommend water or more tofu?
Hi Michelle, thanks for trying it out and I'm so glad you like it!! Flour can be so finnicky, and I find that the good, stone-milled ones are often thirstier than the grocery store counterparts - it's always a good idea to peek at the dough as it's kneading. I almost always just add water if I need to increase the hydration, just because it's the easiest option.
It can definitely be halved! Also while this recipe does puff up quite a bit, you could mix the full recipe dough in it and bake it in the oven. The wheat based recipes in my book will all work in the smaller zojirushi since they don’t rise quite as dramatically.
Pre-ordered from my local bookstore right away! Working full time while in grad school has meant my bread machine is getting a lot more action these days.
I am so excited for this book! I think the bread machine is a wonderful appliance, and I am thrilled that you’ve written an updated book for it.
I wrote about my devotion to my bread machine a few months ago. I bought it right after having my second baby and got my hands on a bunch of old Taste of Home compilations. But funnily enough, I was actually introduced to bread-machine bread in a dacha outside Moscow when I was in Russia doing research years ago.
I am so excited! I have two very old Zo’s, a small and a large. I never bake in them, just mix and rise. I bake bread the regular way too. I’m excited to learn something new and to use my Zo’s more often.
Lukas, I preordered this book two days ago when I learned of it. I made the bread last night with Janie's Mill high protein bread flour. I had my first slice this morning and I adore it! What a lovely bread. I'll make it lots more. Looking forward to the book.
Based on the appearance of the finished bread I think this higher extraction flour requires a touch more moisture. I look forward to experimenting with that. Would you recommend water or more tofu?
Hi Michelle, thanks for trying it out and I'm so glad you like it!! Flour can be so finnicky, and I find that the good, stone-milled ones are often thirstier than the grocery store counterparts - it's always a good idea to peek at the dough as it's kneading. I almost always just add water if I need to increase the hydration, just because it's the easiest option.
I have the Zojirushi 1lb. breadmaker (which I LOVE!!!). Do you think the recipes can be divided for the smaller machine?
It can definitely be halved! Also while this recipe does puff up quite a bit, you could mix the full recipe dough in it and bake it in the oven. The wheat based recipes in my book will all work in the smaller zojirushi since they don’t rise quite as dramatically.
Now I’m tempted to buy a bread machine even though I have absolutely zero extra counter space.
There might be a way to rent one! A few operations are opening up here in Brooklyn that do this.
so exciting Lukas! and can't wait to get my hands on a copy. XO
Thanks, Jessie! I'll make sure you get one :)
The narrator of All Fours needs someone to send her this protein loaf recipe NOW so she can make ahead for her child!! 🩷🩷
Haha I still need to finish that book
Pre-ordered from my local bookstore right away! Working full time while in grad school has meant my bread machine is getting a lot more action these days.
Thanks so much, Alek - glad to hear you use your regularly!
I make bread at least weekly, but my first experience with homemade bread was using a bread machine, which hooked me for life.
Tell Me Your a 90s Kid without Telling Me You're a 90s Kid
Congrats on the book, Lukas. I'm very intrigued--by the book topic and this unique protein bread recipe!
Thanks, Brian!
I am so excited for this book! I think the bread machine is a wonderful appliance, and I am thrilled that you’ve written an updated book for it.
I wrote about my devotion to my bread machine a few months ago. I bought it right after having my second baby and got my hands on a bunch of old Taste of Home compilations. But funnily enough, I was actually introduced to bread-machine bread in a dacha outside Moscow when I was in Russia doing research years ago.
Congratulations! I am trying this recipe ASAP.
Wow - I'm looking up your piece now! Thank you so much, Robynne. The bread machine really is such a handy appliance.
Congratulations!! We also used a bread machine when we were growing up, and I have such fond memories. Can’t wait to see this book!!
Thanks, Yasmin!! Same for me!
Wonderful. Very curious to hear how many bread machines will re-emerge from friends' pantries and such :)
Me, two days ago: “I don’t need a bread machine”
Me, after reading this post: “I definitely need a $400 bread machine”
Congrats, Lukas! So exciting. The book will be brilliant like all of your books!! 👏👏👏👏👏
I am so excited! I have two very old Zo’s, a small and a large. I never bake in them, just mix and rise. I bake bread the regular way too. I’m excited to learn something new and to use my Zo’s more often.
Can this be made the traditional way without a bread machine? Any alterations needed?
Cool, I have always wanted a bread machine!