It arrived yesterday & I baked a cheese/onion bread in it using one of the "regular" bread recipes in the manual to try it out. It was....just okay...

The aroma wafting through the house was wonderful, but the crumb was dense with a very even texture and the crust was nothing special. I've become accustomed to the No-Knead Bittman bread (not the 5-min. Artisan)that gives me a chewy bread full of holes & texture and a crackly, nutty flavored crust. While it wasn't as bland as Wonder Bread, my Zo bread looked and tasted like the generic bread from a supermarket bakery.

I know that many of you who have the Zo machines use them to knead & rise only and bake off your bread in your ovens.

I saved a long time for this machine and I want to learn to use it well. I welcome any recipes you have that I could use in the Mini version. All tips and suggestions would be appreciated.

MAPLE OATMEAL BREAD
3 – 3 1/4 cups flour
1 pkg dry yeast
3/4 cup prepared coffee
1/2 cup quick cooking rolled oats
1/2 (scant) cup maple syrup
2 tblsp butter
1 tsp salt
1 egg
Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour.
Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack.
Makes 1 loaf (14 slices)
Each slice contains 149 calories, 3 grams total fat, 2 grams sat. fat, 1 gr fiber, 26 gr. Carbs, 196 mg sodium, 4 gr protein. (Contains 8% of daily requirement of iron)

CHERRY YOGURT BREAD
REGULAR LOAF
1/2 cup Water
2 cups White bread flour
3/4 teaspoon Salt
1/2 cup Cherries -- dried
1/3 cup Cherry yogurt -- low fat
2 tablespoons Applesauce -- unsweetened
2 teaspoons Brown sugar
1 1/2 teaspoons Fast rise yeast ***OR***
2 teaspoons Active dry yeast
-----LARGE LOAF-----
3/4 cup Water
3 cups White bread flour
1 1/4 teaspoons Salt
3/4 cup Cherries -- dried
1/2 cup Cherry yogurt
1/4 cup Applesauce -- unsweetened
1 tablespoon Brown sugar
2 teaspoons Fast rise yeast ***OR***
3 teaspoons Active dry yeast
Regular loaf yields about 8 slices, large about 12 slices
SUCCESS HINTS:
Use low fat fruited yogurt.
If you want whole cherries, add them at the beep in the fruit/nut cycle.
This recipe can be used with the regular and rapid bake cycles.
Now, go bake bread!
Annie

I have everything on hand for the Maple Oatmeal Bread and am going to give it a try today. Thanks so much!

Ann