This Zojirushi bread machine sandwich loaf made with fresh milled flour is so easy and comes out great every time! Maybe you’ve never made bread before, or you’re in a busy season of life. That is where a bread machine comes in handy! Just add all of the ingredients, press start and in about three and a half hours, you’ll be greeted with the smell of a delicious, warm fresh loaf of bread.
What You’ll Need To Make This Zojirushi Bread Machine Sandwich Loaf Made With Fresh Milled Flour
Water
Honey
Egg
Fresh Milled Hard White Wheat Flour
Vital Wheat Gluten Flour (VWG/Gluten Flour)
Salt
Yeast
Butter
Do I Have To Have A Zojirushi Bread Machine?
I have seen others find success with different bread machines, but for this specific recipe I have only used my Zojirushi Virtuoso Plus Bread Machine so I don’t have any comparison with other bread machines. Feel free to try this recipe in your own bread maker, but I can’t make any promises.
Why I Like The Zojirushi Virtuoso Plus Bread Machine
My favorite feature of this bread machine is the dual heating elements! There is one on the top and one on the bottom. This means your bread bakes more evenly and you end up with a beautifully browned top. This machine also has dual kneading blades which means better kneading which creates a stronger gluten network and gives you a more consistent loaf.
There are also 16 course settings including a customizable homemade setting. I actually just use the course 1 setting to make this beautiful loaf. The customizable homemade setting is great if you need to tweak rise or kneading times.
*Important Note*
I just want to note that I am in Michigan and this recipe works consistently for me. This may not be the case in different elevations or areas with much different temperatures or humidity. I use a scale to weigh out my ingredients and use course 1 in the Zojirushi Virtuoso Plus Bread Machine.
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Zojirushi Bread Machine Sandwich Loaf Made With Fresh Milled Flour
Ingredients
Equipment
Method
- Add ingredients in the order listed above into the baking pan.
- Select course 1 and select medium crust. (You can choose light or dark if that is your preference.)
- Press start.
- When done remove from the pan onto a cooling rack.
This recipe is amazing! I’m going to try with hard white and hard red next! My zojirushi did make a weird grinding sound during the kneading cycle that I’ve never heard before but hoping it was a fluke. Thanks for such a delicious recipe.
Glad you enjoyed it! <3
Do you need to reduce the liquid if not using the wheat gluten?
Or you could increase the flour amount in it’s place.
My first try with FMF and live at 8300 feet above sea level. Came out great with a few minor changes for altitude. Cut yeast to 1 1/4 tsp. Autolyzed water, honey egg and flour for 45 Minutes in machine on dough setting. Then used basic setting to complete after adding remaining ingredients. Needed to add 1 Tablespoon extra water as dough looked a bit dry.
Yay! Thank you so much for sharing your altitude and changes you made!
Hello! Any ideas if this would work with fresh milled einkorn?
That might be more tricky. I haven’t personally tried it.
I’m in Michigan as well so I thought I’d try your recipe out because our environment is so similar but it collapsed slightly. I checked the dough several times & it didn’t seem too moist. Do you have any other ideas? I followed you’re recipe to a T except my butter was melted, not softened.
Hmm I don’t as it turns out for me beautifully each time. It doesn’t seem like the butter being melted vs softened would change it that much, but I guess it would be worth trying with softened butter.
I’m not in MI, but MN. I tired this as well. I’m new to milled flour. This collapsed for me during the last 45 min. Have you found any tips/tricks since?
It collapsed for me, too! With all the recipe exactly. I’m new to this so I’m not sure where to troubleshoot what went wrong.
Thank you so much for this recipe! Until now, a loaf of freshly milled flour bread was… well, not a chore, but definitely time consuming. Being tethered to the kitchen makes it difficult to be a good caregiver. I got a Zo off of eBay for cheap, and I tried this recipe. The flavor! Oh my goodness! Now, my loaf came out a bit dense with less rise than I expected. I believe my yeast might be getting a bit elderly (I relate). I used 1/3 of the total wheat as Kamut and the remainder hard white. The loaf was sturdy, yummy and had the best chew. What an absolute blessing to be able to throw ingredients in the pan, turn on the machine, and walk away to do the rest of the stuff I do each day. God bless you for sharing your fantastic recipe.
I’m so glad to hear this! It is so nice to be able to toss and go and come back to fresh bread.
Thanks for this simple recipe. I live in northern Wisconsin and have been trying to find a recipe that works for the climate here in the zoji machine. I had already milled our red and hard white today so I’m giving this a try. I had never used this setting before and have gotten tired of trying to adjust the custom settings. Continually caving while it bakes had me very frustrated. I appreciate finding you and this recipe today. I’m also trying your pizza window for the first time too.
That’s wonderful! Glad it worked for you!
Thanks for this recipe. It’s the first one that hasn’t caved in while baking in my Zojirushi machine here near Lake Superior . . I’ve been adjusting other “custom” settings with no success. I used Palouse hard white wheat and followed your recipe exactly. I’m on my second loaf today. What a beautiful loaf of bread.
You’re welcome! Glad it worked well for you!
if my crust is not dark enough, is there a way to extend the baking time once the course has completed?
(I did a custom version with bolted bread flour and set at course 2).
Thanks
I haven’t tried that so I’m not sure.
Amazing, amazing, recipe! This is my first time make bread in this machine and it came out fantastic. Thank you so much for this recipe!!
Woohoo! Thanks for sharing!
I tried it when you first posted and it still sunk, but tried it again with a few variations and it didn’t sink in the middle!! 🎉 Thanks for all your hard work to figure it out!
Glad to hear! Thanks!
Hello! Can I skip the vital wheat gluten? Can I just use more flour? And can I use milk instead of water ? Thank you !
That ‘should’ work. I have not personally tried any of these variations yet.
What variations? Bc mine totally collapsed in the middle at the end of baking
I am a Michigander too. 🙂
Would you be able to share the cycle/times for your preset? I have an older Zo and have to use the custom setting.
Also if I don’t use VWG would I need to reduce the amount of liquid?
My manual doesn’t show me exact times. Sorry!
Thank you for your replies!
Thank you for the recipe! Could I leave out the vital wheat gluten ? Thank you so much
You can, but you should sub more flour in it’s place.
I have a Zo…coming next week – it’s the supreme home bakery one. I’m anxious to try your recipe. Just to clarify- o need to autolyse? Thank you!
Hello! I don’t autolyse with this recipe. Enjoy your Zo!