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Maybe the only thing better than fresh baked bread is fresh baked desserts. With your breadmaker and our recipes, you can be your own pastry chef and bake these classics. Once you get the hang of baking these goodies, you can customize fillings and styles to bake a variety of sweets, while you let your breadmaker do most of the work. Try it and see!
These are traditional basics to get you started. It’s not as hard as you may think, so don’t be intimidated and just dive right in. Don’t forget, they’ve all been tested with our breadmaker doing the hardest part—the homemade dough. All that’s left is to pop them in your oven, watch them bake and smell that goodness!
Invented in—where else? Denmark. The concept of this flaky pastry was brought in by Austrian bakers but has since developed into a Danish specialty.
See this recipe
This is a popular Japanese dessert bread filled with custard cream and known for its distinctive shape that looks like a baseball glove. The shape is used to eliminate air pockets when baking.
See this recipe
Another Japanese favorite, this unique cornet shaped bread is filled with chocolate cream and makes a delicious snack for kids.
See this recipe
This month we feature an Apple Danish recipe, probably one of the most familiar Danish pastries we as Americans know. Did you know we may never have had this breakfast staple if bakery workers in Denmark hadn’t gone on strike, back in 1850? They wanted to be paid in cash instead of bread and board, so they refused to come to work. The bakery owners had no choice but to hire foreign bakers, many of whom came from Austria, who brought their own baking techniques and recipes. Their style of pastry was well received, so after the strike was over, the Viennese recipes were adapted to Danish tastes, and the modern Danish pastry has since become Denmark’s own iconic creation.
If you didn’t already know, the Japanese word for bread is pan, which just so happens to be the same word for bread in Portuquese, who first brought bread to Japan in the 1500s, when missionaries came to convert the Japanese.
Is bread becoming more popular in Japan than rice? Much research has been done and articles written on the subject, but statistics from the Japan’s Ministry of Agriculture* seem to support the trend that consumption and spending on bread has been increasing since 2013 while the opposite is happening with rice. Various reasons for this have been theorized, including the obvious evolution toward more Western foods and a more diverse diet. People also have less time to eat in the morning, and a piece of toast is easier to prepare than a meal with rice. Do you agree?
This month features 2 dessert breads that are distinctly Japanese—the Cream Pan and the Chocolate Cornet. What other sweets can be found at a Japanese bakery in case you should wander into one? If you want to brush up on some other traditional breads like Melon-Pan, a bread so named because of its resemblance to a cantaloupe more than for its flavor, or the classic An-Pan, an adzuki filled bread, you’ll find some good info on a post from the Bert-san Blog. Also, if you want to try our Zojirushi recipes for An-Pan and Melon-Pan, click these links and bake them with our breadmaker.
What’s trending in Japan today? Have you heard of Shibuya Honey Toast? Believed to have originated in the fashionable Shibuya district of Tokyo, this insanely picturesque dessert is undoubtedly an evolution of the plain honey toast breads of a few years ago, where the center section of a whole loaf of bread was dug out, toasted, reinserted, and drizzled with honey. If that doesn’t sound decadent enough, today’s version has been topped with everything from ice cream, fruit, whipped cream, chocolate syrup and even donuts for a towering concoction worthy of sharing on Instagram®. They can cost up to $10 or more.
*source: nippon.com
Have you ever wondered how a few ingredients turn into delicious, fluffy bread? We wondered too, so we looked into what happens to the ingredients, and how all that turns into bread!
  In a Zojirushi breadmaker, the ingredients are brought to optimal temperature to prepare for kneading.
  Flour contains protein that produce gluten which turns the dough elastic. When flour is mixed with water, gluten is formed. When dry yeast is mixed with water, the yeast “wakes-up” from its packaged state and prepares for fermentation. 
  Once the dough is formed, it is fermented. With added temperature, yeast breaks down sugar and produces carbon dioxide (CO2). Gluten from the dough traps these carbon dioxide molecules, eventually forming air bubbles that allow bread to rise. Salt works as a stabilizer during this stage. Salt strengthens gluten to hold the carbon dioxide bubbles better, while delaying sugar consumption of yeast which slows down from producing too much carbon dioxide. In a Zojirushi breadmaker, kneaded dough is kept at its optimal temperature so that dough will rise to its ideal size.
  When high heat is added to the dough, salt and sugar work together to enhance flavor, texture and moisture. Salt absorbs the extra moisture from the bread, while sugar works counteractively by locking in the right amount of moisture. Dairy such as dry milk and butter also work together to improve flavor and keep bread soft. And… your bread is done!
The science may seem complicated, but rest assured, you don’t need to understand it to make homemade bread, because a breadmaker will do it for you!
Our big volume, thermally insulated carry bottle is made for the great outdoors—or just for simple everyday needs if you prefer. Available in both 27 oz. and 34 oz. capacities, there’s plenty of space to bring your favorite hot or cold drinks wherever you want to take it, and it’ll keep that temperature steamy or icy for hours. The lid is a handy drinking cup and the spout is easy to pour. A built-in carrying strap makes it conveniently transportable.
All surfaces that come into contact with food or beverage Easy-to-clean nonstick coated interior
Convenient carry strap is adjustable and removable Lid conveniently turns into a cup
One-touch button for easy pour operation Easy-to-clean and fill extra-wide opening (2” wide)
Next month we help you stick to your New Year’s resolution—veggie recipes with soups for your Food Jar!