I used this by dusting the inside of the form for the final rise. The bread was beautiful, but how do you get the flour out of the crevices?
1604934
I don't . . .it's just flour. I store the form in a plastic bag in the cuboard and it's ready to go when I need it next.
1604935
I clean my bread basket with a small stiff brush. Then I put it in a plastic bag and seal it. If I have room, I keep it in the refrigerator.
1604936
Yes, it's tricky. I tried a toothbrush with little success. Then I found at the drugstore a small, rather stiff brush similar to a fingernail brush, and this did the trick. We have three of the Brotform bowls to clean at the same time, so easy cleaning is a priority. I hope you enjoy yours as much as we have ours.
2074425
thank you jane, i did do that, beleive me!!i have read where people remove the dough after the 2nd. kneading and remove the paddled's and lightly oil your hands and put the dough back in the breadmaker. i am going to try to do this.when i researched the reviews i should have read the newer reviews first, they have the older reviews on page 1-9 pretty much good reviews.pages 10-11 you really get the up-dated reviews from people who have just purchased this bread machine.. westbend must have changed something in these (from the first time) of making this maker.thank you for the reply.mary mmount@windstream.net thank you jane, i did do that, beleive me!!i have read where people remove the dough after the 2nd. kneading and remove the paddled's and lightly oil your hands and put the dough back in the breadmaker. i am going to try to do this.when i researched the reviews i should have read the newer reviews first, they have the older reviews on page 1-9 pretty much good reviews.pages 10-11 you really get the up-dated reviews from people who have just purchased this bread machine.. westbend must have changed something in these (from the first time) of making this maker.thank... » Read More thank you jane, i did do that, beleive me!!i have read where people remove the dough after the 2nd. kneading and remove the paddled's and lightly oil your hands and put the dough back in the breadmaker. i am going to try to do this.when i researched the reviews i should have read the newer reviews first, they have the older reviews on page 1-9 pretty much good reviews.pages 10-11 you really get the up-dated reviews from people who have just purchased this bread machine.. westbend must have changed something in these (from the first time) of making this maker.thank you for the reply.mary mmount@windstream.net « Show Less
17127
take trays out of back and empty, I then took the toaster outside turned it upside down and shook out the crumbs, then using one of the bottles of air (the kind for blowing dust off your computer keyboard) cleaned the inside of remaining crumbs, then I just used mild dish soap water and wiped off the toaster
1770862
Could experiment and try what you do with brown sugar... place a very small piece of bread in there and wait. Next morning you should have it unclumped.
1004352
Hello I wash it in an empty sink so any flour will go down the drain and i use a soft abrasive pad to remove any flour stuck on it then rinse and dry with towel not sure if you put it in a sink of water to soak if wood will absorb water and possibly warp when it drys hope this helps
847891
I use 3 cups bread flour with 2 tbls VWG. your results may be * not enough time, not enough yeast for proofing, also not knead enough so it densed in the center,
670500
I'm having the same problem with my Breadman TR875. I'm about ready to try my luck with the Dough cycle and completing the loaves in the oven. The bread tastes fine, has great texture, but the gaping holes are just not very pretty and makes it impossible to make sandwiches from the center of the loaf.
676640
I use a bread machine so don't think I can help much. but I only use 3 cu0ps of bread flour and put in cold oven for 30 minutes at 450
2042795
As I did not recommend the Zojirushi, I can only tell you about made by hand bread. It's higher and dryer at 5K, so bread routinely raises more quickly and can dry out....so, use a bit less yeast, either a bit more water or less flour, and watch the rise carefully. You don't want to over rise and have it collapse. I never had a good loaf from the Zojirushi, but have made over 350 loaves per week in a convection. Try the King Arthur high altitude recipe for exact measurements. Good luck. Nothing like the aroma of fresh bread!! Breadlady
932606
I used butter and flour and it came out. Some little end here and there I had to repair with buttercrem, which went over almost everything anyway. I hope, this helps
30476
all I did was spray some non-stick spray all over inside the bottom the first few times. now, I just spray the bottom very lightly, and nothing ever sticks, even on the sides where I haven't sprayed. I just wipe out and use my scraper and/or clean with plain water. I guess my baker is seasoned very well by now ... been using it several times weekly for a little over a month. also, I usually proof my bread in the baker and start baking in a cold to warm oven (warming the lid some).
909243
the crumb tray slides out the front of the oven. You need to open the door then pull out the tray
1449547
For best results use a different pan, I returned all 3 of mine there to small and stick to much, next do a 3 rise cycle with the last cycle in the pan. 40 min first rise in warm area, work the air out of dough and then 20 min rise cycle, work the air out then place in pan and 40 min rise, place in preheated oven @ 350deg for 40 min. Don't expect to get more than a 16 once loaf without major mushrooming.
1081715
On mine there's a tray on one of the long sides that slides out. It says "push ". And the crumbs come out on a tray. I then take the toaster outside and turn it upside down and shake out what didn't come out on the crumb tray.
1244972
I've found that cutting each slice separately first helps keep nice edges and prevents tearing of the top slice. Alternatively, you can just cut the top slice first, then keep it in the cutter and move the whole slice over the filled bottom slice and punch through. Same idea, as you're just cutting through one slice at a time. This all helps when using the sealer because the bread hasn't been weakened by the cutting. You can also try gently rolling the bread flat first, or pressing just the part to be filled, leaving the edges un-smooshed before using the mold. This helps by making the bread more uniform, so it isn't such a big difference, the fluffy part of the bread versus the smooshed edges.
458474
If you lube the pan beforehand that should help; also cut a small piece of parchment for the bottom. Then when you push up on the pie, you can slide the bottom off and peel off the parchment. This could probably be reused. And in case you changed your mind, and wanted to bake in the pan, it wouldn't have to be removed first. I routinely do the paper on the bottom for springform pans & it works great. Hope this helps!
1904879
Haven't found an efficient way to empty the container completely. Maybe use bits of compressed bread on the back of a spoon or fork and use the bread like a squeege.