<<Disclaimer: Verify this information before applying it to your situation.>>
A while back on the list someone mentioned that they had programmed
their Zojirushi bread machine to make a loaf in less than 2 hours
because they bypassed the second rising. I read the instructions with
my Zojirushi and felt that I would be experimenting to get a good loaf
with the possibility of many failures before succeeding.
Can anyone with a Zojirushi give me info on the settings that you used
to get a good loaf in less time? I started a loaf of bread at 9:00 on
Saturday night and had to stay up until 12:40 in the morning to get it
out.
Also a question on GF bread in general. Have you found that the bread
gets soggy if you let it cool in the machine? I take mine out
immediately after cooking because water seems to accumulate inside the
loaf pan and I end up with soggy bread if I don't remove it. My wife
makes wheat bread without this problem.
Many thanks in advance,
Bob Miller
Lake Mary, Fl.