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Zojirushi Bread Machine: BBCC-X20


(Zojirushi has a new model that we have reviewed, the Zojirushi BB-CEC20)


I have had the new Zojirushi BBCC-X20 for a little over a week now and have made over 30 recipes in it from plain white bread to a heavy multi-grain sourdough bread to hamburger buns to cinnamon raisin cinnamon rolls all of which turned out perfectly and even on the heaviest dough the Zojirushi BBCC-X20 didn’t have any problems handling it.

New Features and Improvements

Zojirushi BBCCX20
  • New look and feel; the lid is no longer a sleek looking dome but a flat and in my opinion chunky and unattractive. Also, the Zojirushi BBCC-X20 is about 1/2″ taller than the Zojirushi BBCC-20 at least that is what I get when I measure it.
  • Larger Viewing Window; the Zojirushi BBCC-X20 now has a bigger viewing window; though not in my opinion any easier to see in to when the lid is closed. It is still too dark and still makes me wish they had included an interior light like the older West Bends had. Once you have an interior light you will wonder what you ever did without it.
  • No Safety Switch; the Safety switch is gone, you can now open the lid and the machine will keep right on working. This is great news since it is very important to check your dough as it is kneading and having the machine stop when you open the lid makes this very hard to do.
  • Light Sourdough Starter Cycle; now you can make a light sourdough starter in 2 hours, this mode isn’t all that swift. Basically it is like doing a custom program with a short kneading and 2 hour rise. Also, because their recipe calls for commercial yeast it isn’t real sourdough (which contains no commercial yeast) it is a biga or sponge that is allowed to sit and ferment. While this cycle works ok it is a disappointment for me. It would have been nice if they had done a program for a real sourdough starter and bread.
  • More Custom Programs; the Zojirushi BBCC-X20 now allows you to create and store three custom programs instead of one like the Zojirushi BBCC-V20. This is a nice addition; however more would have been nice too. I use the custom programs exclusively myself and haven’t used a pre-programmed cycle in over 2 years.
  • Control Panel Changes; the Zojirushi BBCC-X20 has some slight changes to the control panel; the background color is dark grey; the control buttons are oval instead of round, they are also smaller which I think makes them a little harder to use. I like the buttons on the Zojirushi BBCC-V20 better.
  • Longer First Rise; when creating a custom program the first rise can now be up to 24 hours instead of the 2 hours on the Zojirushi BBCC-V20. Rise 2 and Rise 3 are still limited to 2 hours each. I wish they had extended all three of the rises to 24 hours or even better 48 hours. This would have made creating a custom cycle for real sourdough a snap.
  • Faster Time Increments; when holding down the time button when creating a custom program the time advances in 10 minute intervals. If you press and release the button it advances in 1 minute intervals. The Zojirushi BBCC-V20 advanced in 1 minute intervals regardless of method used.
  • Preheat Off; on regular cycles you can now press the “Cycle” and “Time” buttons at the same time and hold for 3 seconds to turn off the preheat part of the pre-programmed cycles. This is a real time saver when you ingredients are already fairly warm or it is a warm day.
  • Bake Protection; the Zojirushi BBCC-X20 now includes a feature that prevents you from stopping the machine during the bake part of cycles. Unlike the Zojirushi BBCC-V20 where you could cancel the cycle at any time including during the baking the Zojirushi BBCC-X20 prevents this. Because of the power failure memory feature where the machine will resume what it was doing after the power comes back on even unplugging the machine wouldn’t stop the baking cycle unless you unplug long enough that the power failure memory limit is exceeded. There is no indication in the manual how long the power failure memory is. However, most machines with this feature limit it to an hour or two.

The Cycles

Like with the Zojirushi BBCC-V20 the Zojirushi BBCC-X20 has a White, Wheat, Rapid White, Rapid Wheat, Jam, Cake, Dough, and Rapid Dough and as noted above it has a new Light Sourdough Starter cycle and two new Custom Program cycles. The rapid cycle gives you the end product in about half the time (White bread in 1 hour 58 minutes, and dough in 45 minutes.)

Also like the Zojirushi BBCC-V20 the Zojirushi BBCC-X20 has a preheat cycle for all of the pre-programmed cycles and any of them that bake in the machine has a keep warm function. The keep warm function doesn’t work well and if the bread is left in the machine and pan to long it will become soggy keep warm cycle or not. I don’t like the preheat or the keep warm cycle so I don’t use any of the pre-programmed cycles, I create my own using the custom programming features this way I can turn those two off.

Zojirushi BBCC-V20 Owners

If you already have the Zojirushi BBCC-V20 is the Zojirushi BBCC-X20 worth upgrading too? Well, you will have to look at the list above and see if there is something that would make the cost of the upgrade worth it you. For me I unfortunately have to say no. I wouldn’t spend the money to buy the Zojirushi BBCC-X20 as an upgrade to my Zojirushi BBCC-V20. There just aren’t enough improvements and new features to make it worth my while.

While some of the features are nice, most can be faked with the Zojirushi BBCC-V20 if you get creative. The sourdough cycle can easily be done by doing a custom program on the Zojirushi BBCC-V20 with a 10 to 15 minute kneading and a single 2 hour rise.

The only new feature that is very nice to have and can’t be simulated on the Zojirushi BBCC-V20 is the storage of 3 custom programmed cycles. The Zojirushi BBCC-V20 is limited to one and there is nothing you can do about that. But, is this alone enough to warrant the cost of upgrading to the Zojirushi BBCC-X20? I don’t think it is, at least not for me. Programming the Zojirushi BBCC-V20 is so simple that changing the program as needed isn’t an issue.

Now as I said you might have different feelings and decide that the Zojirushi BBCC-X20 is worth the upgrade cost. This is something only you can decide.

Looking for your First Bread Machine or Looking to Upgrade from an Old One:

If you don’t have a bread machine but want one or if you have an old one or you have a basic one and want a more advanced one is the Zojirushi BBCC-X20 a good choice?

This is the easy question and the answer is a definite yes. The Zojirushi BBCC-X20 is an excellent machine and will last you many years and provide you with many great loaves of bread and many great batches of dough.

The Zojirushi BBCC-X20 while not quite as nice looking as the Zojirushi BBCC-V20 is well made, it has dual kneading blades which I feel do a much better job kneading the dough than do single blade machines. It has a true horizontal pan so you get loaves of bread that look exactly like you bake them in a bread pan in the oven. It has all of the cycles you need and with the custom programming features you can make the Zojirushi BBCC-X20 conform to your likes and needs.

With only a few cosmetic changes and a few feature changes the Zojirushi BBCC-X20 is almost exactly like the Zojirushi BBCC-V20. I have had my Zojirushi BBCC-V20 since it came on the market which is at least 4 years ago. Most bread machines have a life expectancy of about 3 years. The Zojirushi BBCC-X20 includes a 1 year warranty. It comes with a very nice user’s guide with clear easy to follow directions. The new user’s guide also includes cycle times with time breakdowns. Also, included is a video tape tutorial which is in my opinion kind of worthless. It is far too basic and in many cases just shows the person setting the machine and goes no further. I expect a full video demo of all cycles. The faking of it just doesn’t do it for me.

I don’t think you can go wrong with Zojirushi BBCC-X20. It is a great machine for the new bread machine owner; it is a great upgrade for those with lesser more basic machines or for those with older machines that want a new modern one.

Final Comments

While I don’t think the Zojirushi BBCC-X20 is worth upgrading to for the Zojirushi BBCC-V20 owners it is a wonderful machine for those just getting in to bread machines or those with older or more basic machines. You can’t go wrong with a Zojirushi.

All of this said I can’t help but feel disappointed with this new machine, we have waited 4 plus years for this machine and in the end it offers very little in the way of enhancements or new features. I think this new machine is kind of clunky looking and most of the new features can be faked with the Zojirushi BBCC-V20.

I know twice during the life of the Zojirushi BBCC-V20 I gathered feature requests and wish lists from Zojirushi BBCC-V20 owners and sent them off to Zojirushi in the hopes that the new machine would be a power house. Instead we ended up with a less than remarkable new machine (from the stand point of us V20 owners.)

I guess we will just have to wait and hope for the next generation to bring us the features and enhancements we want. Until then it isn’t so bad being happy with the Zojirushi BBCC-X20. It does make great bread and dough.

Features I Would Like to See

Some of the features I was hoping for and suggested along with many others to Zojirushi well over a year ago include:

  • An Interior light, it would be nice to be able to check the dough without having to open the lid and let out the moisture and warmth that the dough needs to make the best possible bread.
  • Expanded custom programming features which include: 4 kneading cycles with time limits of 1 hour each.
  • 6 rise cycles with time limits of 48 hours each
  • Punch down/stir down control with 10 minute time limits.
  • Control over the chambers internal temperature during the kneading and rise times.
  • Preheat temperature control.
  • The ability to set and then arrange the rising and kneading cycles in the order I wanted.
  • Extend the baking time to 3 hours max.
  • Control over the baking temperature.
  • I would like see a touch screen added to the machine. This would make programming the above features easy and fast and very visual.
  • The ability to enter in and store you own recipes. A USB and wireless interface to your computer would make entering, removing and editing the recipes a snap. With this you would never have to worry about locating the recipe you wanted as it would be right there in the machine ready for you. Simply call it up, it would display the needed ingredients and their amounts (with the ability to convert to and from US cups and spoons, metric or weight like ounces and grams), you put the ingredients in and press start. Because the recipe also contains a custom program cycle for the kneading, rises, etc. the machine knows exactly what to do and it does it.

I realize that the above would add to the cost of the machine. But, from the feedback I have gotten over the years since the Zojirushi BBCC-V20 came out I think people would be more than willing to pay for a machine like this. With computer memory as cheap as it is ($80 for 512MB) and the advent of ultra tiny gigabyte plus hard drives there is no reason a machine like this couldn’t be made.

You can also purchase a Zojirushi Bread Machine from Kodiak Health.

Zojirushi BBCC X20

Zojirushi’s Official WebSite: http://www.zojirushi.com

Are You Having Problems With Your Zojirushi
If you are having problems with you Zojirushi Bread Machine please check out our Bread Machine Troubleshooting Chart for help getting your bread to come out right.

Tags:

  • You don’t always need to use the Sourdough setting on your Zojirushi when making sourdough from a starter. For example:

    http://www.bigoven.com/59727-Sourdough-Potato-Dill-Bread-for-the-Zojirushi-recipe.html

    Try that one. Or this:

    http://www.dianaskitchen.com/page/sourdo/abmsour.htm

    THANKS

    BMD

    BMD
  • I have found the Zojirushi BBCCX20 to be a great bread maker (my first bread maker) however, I wonder if anyone can advise me about the following:

    White loaves are great but I find they are lighter when I use rapid rise yeast and the quick cycle. Is there a reason for this?

    Wheat loaves are always very dense and sometimes have an uneven top. I have tried increasing the water slightly to allow the dough to mix more easily but this caused mixed results. I have also experimented with the wheat gluten content and have found that there is very little difference in the consistency of the bread whether I use 2 or 4 tablespoons of wheat gluten. How can I get a lighter whole wheat loaf? I have tried both the rapid rise yeast and regular yeast. The whole wheat flour I use does not specifically say “bread flour” but it has a 4gr. of protein per serving. Normal flour is 2 or 3 grams per serving.

    Finally, the recipes call for dried milk but don’t specify if whole, skimmed or fat free milk matters. I have been using fat free milk. Will that make a difference?

    Thanks for any help.

    mmw
  • MMW,

    I have found these recipes to work AWESOME in my Zojirushi BBCCX20:

    http://kodiakhealth.com/catalog/index.php/module/statics/action/view_listing/page/58

    Try them and see if you get the same results. You can find the underlined ingredients at the store on this website or at:

    http://kodiakhealth.com/catalog/default.php/cPath/45_69

    About your wheat flour. I always have the best success when I grind my own whole wheat flour fresh. I have never had good luck with store bought whole wheat flour.

    Cor
  • mmw,
    I have never been able to make good wheat bread with wheat flour from the store. It is dense and horrible, totally inedible. Grind your own wheat and you will have much better results. A grain mill is essential for excellent baked whole wheat products and well worth the money, not to mention much more nutritious.

    TWad
  • I have had a problems with white and wheat bread, hard crust (overcooked) top not brown at all, very pale. Bread is very dry, even my old buttermilk recipe. Tried several times and am pretty disgusted. A lot of money for a machine that does not produce. This is my 4th bread machine, my first Zojirushi.

    pat
  • Pat,

    I think you are going to have problems with it having a hard crust no matter what. Unfortunately that is a common quality of Bread Maker Bread. But I do think there are some things that you can try. Kodiak Health is one of the TOP retailers and authorities on the Zojirushi Bread Maker. I tried the recipe that they suggest and I LOVE it. I would suggest to you the same thing I told MMW. Try your own fresh ground flour and sometimes that helps.

    Again check out Kodiak Health for some help:

    This one for recipes:

    http://kodiakhealth.com/catalog/index.php/module/statics/action/view_listing/page/58

    And this one for info about the Zoj:

    http://kodiakhealth.com/catalog/product_info.php/products_id/3462

    Happy Cooking!!

    Cor
  • Umm… Grind my own wheat? What do you think i have a bread machine for? Totally ridiculous.

    Blud Ofan
  • If you aren’t willing to buy a grain mill (about $175), don’t bother with whole wheat bread in any bread machine. To make good bread, you have to have good ingredients. Whole wheat flour purchased from the grocery store doesn’t fall into that category. It’s the difference between eating delicious soft cookies and dense hard-as-a-rock cookies. If you don’t want to mess with grinding wheat, stick with white bread. If you make whole wheat bread with w.w. flour from the store, it will be disgusting every time… you can count on that.

    TWad
  • I recently bought this bread machine as an upgrade to a seven year old Breadman machine which still works quite well and produces nice loaves. But I wanted a newer bread machine with more bells and whistles. My experience with this bread machine so far has been a hit or miss situation. I tried using a sour dough batter (not made from this machine) for my first loaf and made the mistake of leaving the kitchen and not watching the process. It was un-kneaded when I finally returned but I caught it early enough in the baking process to be able to take out the dough, ‘repair it’ and bake it in the oven. The next two loaves I made using Zojirushi’s manual’s recipes and they came out great, as has the chocolate cake from that same manual. I’ve tried one other ‘speciality’ recipe using sauteed onions but that too didn’t turn out very well. I know now to watch the process and if the batter appears too dry, add more liquid, and if it’s not kneading correctly, give it a little help with a spatula. Regarding TWad’s advice re grinding wheat for bread: BALONEY! I’ve made wonderful whole wheat breads in both my first Zojirushi bread machine (late ’80s-early ’90s) and my ‘cheapie’ Breadman machine more recently, using good quality whole wheat flour purchased from my health food store. It’s ridiculous to say that you can’t get good WW bread unless you grind your own wheat!

    PCNiles
  • I have had my panasonic Bread Machine for 16 years, make bread daly and it’s still working great! However, I have decided to add another Bread Machine to my kitchen and I will be purchasing the Zojirushi BBCC-X20. I can’t wait. yeh!

    Gina
  • Just thought I’d pass along some info for those of you who are getting very flat whole wheat loaves. You need Vital Gluten. This can be found in most stores, most likely in the all natural or health section. It comes in a box and you can add about 2T to your 2 # whole wheat recipes. Whole wheat flour lacks the gluten (protein) that white flour does. Most white flour has added gluten it in, especially bread flour, which is all purpose flour w/ proteins added. Anyway – this will make your bread rise and looke absolutely lovely! Good luck. And….for the grind your own grains person – goodness! I am a pastry chef and a purest, but time is of the essence when making your own bread for daily consumption. Blud Ofen’s reply sums my feeling up on that comment!

    reagan
  • I own the Zojirushi BBCCX20, and I don’t have any problems with it. I have had to perfect some recipes, but after some tries I have had great success. I have never seen a bread machine that is a durable and consistent as the Zojirushi and I have owned ALOT of them. I bought a Panasonic years ago and it didn’t last. I owned the Salton Breadman, a Regal, a Welbilt and a Sunbeam. NONE of them lasted like my Zojirushi bread machine has. I think people are just impatient and they don’t like having to try something new if a recipe doesn’t work. Every recipe works different in each bread machine. I have had to change my “perfect recipe” for every bread machine I have owned. The Zojirushi mixes wonderfully. It will still leave two holes in the bottom (because they have two paddles) but the holes are not huge. That will happen with any bread machine. I also ALWAYS use fresh ground whole wheat in my whole wheat breads and that seems to help. I hope that helped you.

    Kate
  • Thanks Kate, I will give Zojirushi a shot. I will get one as my christmas present.

    Saba
  • I’m about to buy the Zojirushi as my 3rd bread machine, fully aware of its main shortcoming: the preprogrammed cycles are suboptimal (especially for the white cycle). The worse part is that it bakes the bread for too long (that’s why it’s drier than with other bread machines). Have a look at Breadman or Panasonic machines manuals to get an idea on how to correct the rise and bake durations. Some reviews on Amazon provide some instructions for custom cycles.

    A friend of mine let me try his (he’s happy with the bread machine but I find his bread too dense and dry for my taste) and I got a very decent french bread on my first attempt with a longer kneading and 3rd rise and a shorter bake.

    Quick notes:
    – 50% wheat flour is the max I can put in a bread before it becomes too dense IMHO. Thanks for the Vital Gluten tip, can’t wait to try!
    – I use olive oil and dry milk to keep the bread fresh longer (up to 3 days).

    Matt
  • After lots of frustration I found a recipe that gave me good Whole Wheat bread:
    http://www.breadbeckers.com/recipes/zojirushi_bread.htm

    But instead of gluten and Lecithin I use 1 tspn of Xanthan gum.

    Make sure you add the egg! That makes all the difference for me.

    Frik
  • I have had a zojirushi bread maker for about 10 years and love it. I got cheap and bought my daughter a breadman bread maker about 8 years ago. She used it a lot and we have had to replace it every year or two. I finally gave up and bought her a zojirushi for Christmas in 2007. It still works great after more than a year of daily use.

    Elizabeth Neal
  • The ZO-X20 is our second bread maker. We had one about 20 years ago that looked like R2-D2 from Star Wars. It never worked right. I was excited to find a bread maker that make a rectangular loaf. We made our first loaf following the recipe that came with the machine and it came out pretty good. It is alittle more dense and not at light tasting as we’d like. Has anyone tried to get a less dense loaf of white bread? The color and shape was perfect. We hope the machine will prove to work well. I would appreciate any suggestions for a less dense loaf. Thank you!

    Christy
  • I have been grinding my own wheat and baking bread for about 3 years now. It is difficult sometimes to bake bread by hand since it takes several hours and with work and family I am not around the house. So I have been using a small bread machine to bake bread when I just don’t have the time and the bread it reasonably good (not dry, even though a bit heavy). I bought the Zojirushi for Christmas since many of friends use them. But this Zojirushi bread machine produces ver dry heavy bread. I have tried several custom settings to let it rise longer but unless I open the unit for the last rise and form it into a ball and put it back in the bread machine, it does not bake or rise correctly. And even it bakes a beautiful loaf the main problem is the next day; the bread it heavy and dry and almost inedible. The dry part is my biggest concern. It appears that bread machine dough needs to lean toward the dry size or it will fall during baking and I am used to keeping a more ‘wet’ dough. Yet the old bread machine does not dry the bread out. I try not to use any additional additives to my bread since I like it simple. Here is a recipe that is perfect when made by hand with a mixer or by hand kneading. Any suggestions on the Zojirushi’s dry issue would be appreciated.

    4 1/2 cups freshly milled flour (hard red wheat)
    2 tsp sea salt
    2 tsp yeast
    12 – 14 oz buttermilk
    1/3 cup of tupelo honey (approx)
    3 tbsp butter (added after it has been kneaded for for a while)
    I do add very hot water in tiny amounts during kneading IF it is too dry.

    I use these same ingredients when I bake my real sourdough bread (takes about 10 hours) and it is delicious!

    John
  • I have 3 used Zojirushi’s that I bought at different times at 2nd hand stores (well, the last one I bought on Craigslist). I grind my own wheat (hard white winter) and bake 3 loaves at one time about every 3 weeks for my family. We live off grid (power with wind turbines, solar and generators) so I have to be frugal with our power. I have experimented over the last 2 winters with recipes and ingredients and now think I have the perfect loaf. I don’t let my bread machines bake my bread: purely for the lack of that much power stored in our battery banks. But it sure does save me time with the mixing and kneading. First, I want everyone to know that what I’m writing is my preference and mine only. Some might agree, some might disagree. While my bread machine is mixing, I’m using a rubber spatula to push the sides down and roll the dough over. Just be very aware of what your bread is doing, feeling and looking like in the first 10 minutes. I feel my bread and pinch it to see if it needs more water or flour. After many loaves, you’ll know what to look for. In the last minutes of mixing/kneading, I’ll add chopped nuts, fruit, ground flax seed. Oh, and I’ve set the machine to the dough setting (the longest one, if you have 2 settings). Before the timer beeps to let me know that the dough is ready to come out of the mixing pan, I will have heated up a pizza stone on top of my stove and boiled a kettle of water. Using my old large microwave oven (that I can’t use off-grid, I’ve kept it only for my bread rising) to rise my bread, I put the pizza stone and kettle in it to get it warm. Dump the dough on a very lightly greased counter top, roll out dough with rolling pin. Roll dough up, pinch seams and ends and place in a greased, metal, long, narrow bread pan. Place pans in plastic bags (like the ones on the rolls at the vegi bins at the grocery store), blow up with air using your mouth, twist tie the end shut. Remove kettle from micro wave oven (replace with a mug of hot water) and put pans on warm pizza stone. If too hot, put oven mitts under your bread pans. Set timer for 15-20 minutes. When timer beeps: Turn oven on to 450 degrees (mine is propane gas). Set timer for another 10 – 15 minutes. If oven is heated to 450 degrees at this point and the bread has risen to about an inch over the pans, you are ready to put your loaves in the oven. Remove the platic bags. YOu can cut them off or carefully slide the loaf out. Once the bread is in the oven, turn it down to 350 -375 and set timer for 45 minutes (depending on the sizes of your loaf pans). I have 2 small pans that only take about 25 minutes to bake. Using a instant read thermometer, check your bread internally, in the middle of the loaf. When done, it should read between 190 – 200 degrees. When done,remove from oven, let loaf sit in pan for 5 minutes and then take out of pan and let cool on rack for 15 minutes or longer before slicing. I only slice one loaf and the other two go into the cold room (arctic entry way which is my walk in refrigerator in the winter). I store them in plastic bags, which I would love to find an alternative to but haven’t. When one loaf is gone, I slice another using my electric meat knife and bread slicing guide — great tools to have. We don’t have a toaster but use a cast iron skillet to brown on bread. This bread makes an awesome grilled peanut butter and jelly sandwich especially when I make a loaf with cinnamon in it ! Here’s my recipe:
    1 1/3 c. water
    1/2 c. oil ( I use olive oil)
    1/4 c. honey (if you use the 1/2 c. measuring cup that you just used for the oil, you won’t have your honey sticking)
    4 1/2 c. flour
    1/3 c. powder milk
    2 tsp. salt
    2 Tblsp. vital wheat gluten
    1/4 c. instant potatoes ( I use a fine powder that I get at Sam’s club, have never tried the flakes but don’t know why they wouldn’t work)
    1 Tblsp. yeast

    Hope this helps all the newbies and is too overwhelming.
    For any questions: wildshannon1@yahoo.com
    And while you’re at it, check out our website: wwww.power-talk.net

    Shannon Wilder in Chickaloon Alaska
  • OH, and I forgot one thing. I don’t ever wash my metal bread pans. As soon as I remove the loaf, I wipe it with a paper towel.

    Shannon Wilder in Chickaloon Alaska
  • That recipe above makes one large loaf of bread. I cut one of my dough loaves in half to make two small loaves. If I’m making cinnamon bread, I’ll add a Tblspoon of cinnamon to the dough while it’s mixing/kneading and then sprinkle more cinnamon and raisins on the rolled out dough before I roll it up and put it in the pan to rise. *Use your rolling pin to lightly push the raisins down into the dough*
    Nuts are good too… walnuts, sunflower seeds (unsalted), peanuts, pumpkin, almonds, pecans.
    ground flax seed: 1 Tblspoon per loaf when mixing/kneading

    Shannon Wilder in Chickaloon Alaska
  • Thank you for the great suggetions. I would love to try them both! I did bake another loaf of “sweet” bread from the Zojirushi Manual and it came out really good! Much lighter than the basic white bread. Will keep experimenting! I am not having any trouble with the baking feature. The bread comes out a nice golden brown and the loaf is perfectly shaped, alittle tall but shaped well. Also because the the two paddles the holes in the bottom of the bread are small and the paddles come right out when I shake the bread out of the pan. I definitely want to try the “dough” feature and make cinnamon rolls, etc. But I will also try your bread recipes with the milled flour. Thank you again for your suggestions, I really appreciate the help to be a better bread baker!!!

    Christy
  • I have a 4 year old V20. Do not know what the prior machines were but they wore out in 1-2 years. I make bread daily for the kids lunches. What a great aroma to awake to. I was frustrated just as some others here at first. I find the basic recipe on the side is just a guideline. I pre-measure the dry ingredients into containers. Makes it easier each night to set up for baking. I now only use olive oil. I can not attest to the bread lasting longer because it does not last more than 48 hours in our house. Being on a low sodium diet I have reduced the amount of salt. My measurements tend to be course. I measure the oil over the pan. Comes out more or less 2 tablespoons. Usually more :) Reduced the water and flour to make the flour go further. Size of loaf change is minimal but I can usually squeeze out an extra loaf per bag. Kids do not like wheat especially with PBJ’s. Yuck! So my wheat is a blend. 60/40 most times so the kids will eat it. All store bought high quality. For sandwiches I always use the sandwich setting. All in all it gets used for everything from a mixer to baking.

    Type of flour make a huge difference. Gold Medal Bread flour is inexpensive and I always have problems with consistency. I contacted Gold Medal due to not having country of origin on their bag label. Found out it comes from all over the world. So I pay more for higher quality US flour and get consistent results and the flour goes a bit further. If I guesstimate measure with cheap flour I always get poor results. There is good quality wheat flour sold in stores no need to mill your own.

    Lastly the kids followed my directions when I had heart surgery. They did not want to resort to store bought bread :) That attests to how easy it is to make a good loaf.

    Dieseldude
  • I got the one pound BB HAC10 ZOJIRUSHI bread machine and I love it. I have had it two weeks and every loaf of bread has been great. Made the cake recipes in the book and they have been good also. This is my 3rd bread machine, wore out the other two. I buy bread flour by the 25 lb. bag at Costco because it is so much cheaper, considering the price of flour has gone up so much. I buy the 2 lb. bag of yeast, also cheaper, and it lasts longer then a year and I still have a nice loaf of bread. I am very happy with the bread, I was worried the texture would not be as nice as my last bread machines, but it is has been very nice.

    Helga
  • We have had our Zojirushi X20 about a month now and I have tried several recipes. We are very pleased! the only comment I have is that the top of the bread does not brown very well, but it is okay. It is definitely cooked and tastes yummy! I had an old Oster Bread Maker before that made a round loaf and it never did work right. It was also very noisy. I love that this machine is so quiet, easy to operate and the bread slides out of the pan, without the paddles…it’s great! Thank you for all of your tips and recipes. For a relatively newbie at bread making I appreciate the comments. Happy Baking!

    Christy
  • I have never been able to make good wheat bread with wheat flour from the store. It is dense and horrible, totally inedible.

    mydear
  • I make wheat bread but I use less wheat flour then the recipe calls for. I use bread flour for the difference and it always takes a little more water because it is so dense. We put the Watt-A-Meter on our breadmachine and in the fast mode, 2 hours, it used .21 kws. Which is 3 cents for electricity.

    Helga
  • I have always made bread manually until I developed de Quervain’s tendonitis in my primary hand. My Zo-x20 was delivered today, (a present from my husband). We immediately made our first white loaf of machine bread, utilizing the basic white recipe in the manual. The crust on the bread was indeed darker and thicker on the sides and bottom than that of the top (which was lighter and thinner), denser than your traditional store white (finger print bread) but not as dense as that of whole wheat. Our experience was that the bread was moist, sliced well, had a wonderful texture and gradually became softer as it sat on our kitchen counter and cooled to room temperature. The issues mentioned earlier are not to be considered contra indicatives at all, as my sons and husband claimed that the paddle indentations in the bread as the best part because it was “double crust”. We probably won’t experience the day old hard, inedible, dry bread that was mentioned in another’s comments as all that is left of the original 2lb loaf is a generous heel. Additionally, as a mom of an active family the time savings is invaluable. All in all, we are well pleased with our purchase. I am also quite relieved that I did not happen upon this blog prior to deciding on the Zo-x20 as I would have missed out on a great addition to our kitchen. I live in Florida and am currently experiencing our typical spring weather. I wonder if the less than spectacular results others have been experiencing with their machines are the result of location and weather (temps. etc.)? Oh . . . I used fat-free dry milk and still had tummy pleasing results.

    Trini mom
  • This is my first bread machine and we love it. We make a loaf of cracked wheat bread about everyother day. We’ve had the machine about 1 month and only have excellent reports. The loaf is picture perfect each time and we are a tough/picky audience. I think the issues folks are having is not with the machine, but with their recipes and ingredients – a common problem with baking. It is almost impossilbe to make 100% whole wheat bread that is any good with store bought flour unless you can shop at specialty stores. Also, measuring is key! All measurements must be exact and the temp. of your ingredients is also important. Try books like “Whole Grain Breads by Machine or Hand” – the NY Times said every recipe is a winner (note that they mix white flours in w/the wheat flours because store bought wheat is low quality).

    Mieke
  • My family is in the process of transitioning to milling our own whole wheat flour (I’m waiting for my mill to arrive) and I’ll be interested in how my Zo-x20 makes a whole wheat loaf out of the fresh flour. I expect some trial and error, but we’ll see.

    In the mean time (and for the past several years) my family has been thoroughly enjoying a white loaf I make for all our sandwich bread. I use Bread Flour that I get in quantity from Costco and instant yeast on the rapid rise cycle. I modified the pre-programmed rapid rise bread cycle to have a shorter baking time to help with the tough crust on the sides and bottom, and my top is a little under done (which my kids like) but the pre-programmed setting did work fine too. I use the “Light” setting too.

    This is the recipe I use that you may want to try. We love it.

    White Sandwich bread:
    2 TB veg. oil
    3 TB honey
    2 tsp salt
    1 egg (I use the extra-large eggs, but I don’t think it matters that much)
    2/3 cup milk (I use 2%)
    2/3 cup water
    4 cups bread flour
    3 generous tsp instant yeast

    Good luck!

    Jamie
  • This machine is incredibly quiet, and makes suberb bread. My only suggestion – the recipe book could be more extensive. I have used my other recipes in it and everything including the heaviest 100% whole wheat, oatmeal sesame and raisin bread have turned out perfectly!

    James
  • I had a Breadman for 8 years, and when it broke I decided to get a ZOX20. It makes wonderful bread – I have not used the recipes from the manual, but from the King Arthur Flour website and by adapting my own from books I have. Like Trini mom the loaves are very light and thin on top – a nice golden color on the side. I would like to see that same golden color and some crunch to the top crust. Using the dark crust setting does not help. i’ve tried reducing the fat, but its still relatively thin on top. From reading this blog I’m going to try turning the pre-heat feature off. My Breadman was old enough that it did not have a pre-heat feature. I wonder if that would make a difference?

    Sheila
  • A couple of ideas that may be useful: When I moved from sea level to 4000 feet, a recipe adjustment was needed because the dough dried out in the kneading cycle, probably the much drier atmosphere, so changing the balance of liquid to flour and weighing all dry ingredients produced success every time. Hard winter wheat, about half white, one quarter whole wheat, and one quarter whole wheat spelt sweetened with honey makes wonderful toast and sandwiches. Also commercial yeast used by bakeries turns out far superior flavor and appearance and is readily available.

    kfjudy
  • My mother gave me a Zojirushi BBCC-X20 when my other bread machine, a Welbilt, wore out. Although I experimented a lot in the Welbilt with recipes from many different books, with the Zojirushi I decided to stick with the recipes in the manual because I didn’t want untested recipes overflowing in this expensive machine and making a big mess. The first few breads I made in the Zojirushi did not work out but I finally discovered the right proportions and kinds of yeast to use. I only make whole wheat bread, and with the Zojirushi recipes I put in 4-5 tsp. fresh granulated yeast (in the refrigerated section) plus 2-3 tsp. of gluten (comes in a little bag attached to the yeast – that is how it is sold here in Israel). The bread comes out perfect every time. I always substitute 1/2 c. bran for 1/2 c. of the w.w. flour, then adding the required additional 4 1/2 c. w.w.flour. I used to add some sunflower seeds but that seemed to mess up the kneading somehow – the bread came out lumpy sometimes.

    I just made the chocolate cake recipe from the Zojirushi manual and it is wonderful – great texture and not too sweet (I cut the sugar from 1 c. to 3/4 c.). It will be a regular at our house. It is so much easier to make cake in the bread machine. With five children, I am always looking for easy ways of doing things.

    Roberta
  • An excellent source of recipes baked in the Zojirushi is at King Arthur Flour web site. In their test kitchens they use the Zojirushi for mixing their dough as well as baking — it is their bread machine of choice I have made made many of their recipes – most very satisfactory — especially the Pecan Wheat Bread.

    I have had my Zojirushi BBCC-X20 for 2 years and love it. I agree, the crust gets too dry, and the pan won’t release the bread – I seem to have scuffed the teflon interior. It has stood up very well to the whole wheat bread. Having read the discussions here, I will play with custom settings and hope I can find a cheap new pan.

    Connie
  • Several years ago I purchased my first Breadman. It was fine. Then the bucket’s ball bearings seized up and I had to purchase a new bucket ($40). Then the heating element on one side failed. So I purchased another one, used it for a little over a year, and the bucket’s ball bearings failed. Company no longer has replacement parts, so I am looking at a Zojirushi. One of the things that I think is most important is your ingredients and yeast. I have always used King Arthur flour and SAF yeast with excellent results. The other critical factor are the recipes. I have only used 3 books – Linda Rehberg & Lois Conway’s Bread Machine Magic and More Bread Machine Magic as well as Beth Hensperger’s The Bread Lover’s Bread Machine Cookbook. From my research, most recipes prior to that were such failures that that is why so many bread machines were in thrift stores or people gave up on them. I do believe that all whole wheat breads have to contain a tablespoon or two extra gluten. So try recipes from these books and you will probably have excellent results.

    The other factor when it comes to the Zojirushi, which I found out from talking to the King Arthur baking specialists and which is NOT specified in the Zojirushi manual is that you HAVE to have both paddles pointing in the same direction when you start out. Both east-west or north-south or whichever, but both aligned in the same direction.

    So now I am facing replacing the Breadman ASAP, and will try the Zojirushi. I will use my regular recipes and see how they come out, then tweak a bit if necessary.

    To recap on the critical points:
    Recipes – too many out there just don’t work out well. The ones in the books I’ve mentioned and those on the King Arthur site do.
    Ingredients – Grinding your own is ideal, yes, but otherwise use King Arthur Flour and SAF yeast.
    Paddle Alignment – on the Zojirushi, align them the same way.

    Jody
  • Wheat grinding, with the right (electric) grinder, takes no time at all and the bread/dough comes out 100% better than with store bought flour. There is no comparison. Simply pour the grain in the mill, start it, and while the flour is being ground, measure out the other ingredients for the bread and put them into the bread pot. By the time you are ready for the flour, it should be done. Add yeast and voila! You’re good to go. Even the busiest people can manage this.

    Karen T
  • Hello all,
    I bought my first zojirushi, and so far, have had very good luck with recipes given to me from Shar’s Bosch Center (where I bought the machine). Every loaf has turned out beautifully. The dinner rolls for X-mas were great too… and I even got brave and made my own recipe for apple/raisin wheat bread, which was very good.

    Now my challenge to you all out there in cyber land.
    I really need a GOOD low carbohydrate bread recipe. I am diabetic, and I have been searching for a recipe that tastes good, people like, that is lower in carbos. Any ideas anyone? I really prefer recipes you all might have tried yourselves. Any help appreciated.

    Marcia F.
  • Does anyone know what the dimensions of this unit is?

    Phil
  • PHIL: The Zojirushi BBCC-X20 outside measurements are: 12.5 inches high, 16 inches long and 7.5 deep. Thew bread pan is 10 inches long, 5.5 inches wide and 4.75 inches deep. Hope this helps.

    Sandra
  • Marcia F., I just got my machine a week ago and had the same problem — undercooked top, overcooked sides. I changed the crust selection to light and reduced the flour by a tablespoon and the problem was solved. But I find most breads and cakes are drier than I would prefer, so I’d like to see some suggestions in that area.

    Chess
  • Want to have nice bread ? Buy yeasts at Polish stores and activate them 2-3 hours before use. Make dough : http://en.wikipedia.org/wiki/Sourdough . There is absolutly the best bread from all over the World in Poland.
    Bon apetite

    Chris
  • I recently got myself a bread maker from a flea market. It looked like it had hardly been used, cost me the equivalent of ~$6 (40 Swedish kronor) and turned out to be either a rebadged Zojirushi BBCC-V20 or an exact clone. The thing is sold under the name ‘Nordica 6573 Traditional Bread’ and looks – and seems to work – like the aforementioned Japanese machine. As to what to feed a machine to make ‘whole wheat bread’ on the cheap I’d say do what I’ve been doing for the past 25-odd years: mix oats, crushed rye with normal white flour and you’re close to the whole wheat thing without having to grind your own or pay triple for a flour which is easier to make for the factory. Add some boiled whole wheat grains for an even more interesting bread. Put the oats and rye in a blender for a fibre-rich yet ‘white’ bread. Dried yeast works just as well as fresh, I use them both with similar results. I don’t know why so many people keep on harping about getting ‘good ingredients’. Is the ‘normal’ wheat flour sold in the US so bad? Here in Sweden as well as in the Netherlands (where I’m originally from) I get splendid results with just any bag of flour I buy. You can buy good ingredients (wheat and rye flour, crushed rye, oats, whole wheat) in any supermarket.

    SwedishChef
  • I just purchased the ZOX20, and so far haven’t been all that pleased. when you have it programmed to Basic Wheat, why can’t crust color be changed? or is my machine messed up? also, in traditional bread making, there has to be punching and shaping the dough–I also noticed that these are missing if you choose the Home Made custom cycles. hope to find some 100% whole wheat recipes that work well.

    Leslie
  • I found a recipe online for my Zojirushi BBCC-X20 and it goes against all the recipes that the company gives. First, you mix water, sugar and yeast in the pan and then the flour. My white bread had been heavey using the recipes coming with machine. You want to try this — it came out perfect.

    Here tis

    1 1/3 cup warm water (110°F)
    2 tbs white sugar
    1 (.25oz) package yeast
    1/4 cup vegetable oil

    PCBChef
  • SOMETHING WENT ___— Oh!

    continue:
    4 cups bread flour
    1 tsp salt

    Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and form for 10 minutes. Add the oil, flour and salt tothe yeast. Select Basic and Start.

    You will be surprised with the results.

    PCBChef
  • where can i buy this bread maker ?.
    I am in France
    Thanks

    tordo genevieve
  • where can I buy this bread maker?
    I am in France
    Thank you

    tordo genevieve
  • I bought a Wolfgang Puck bread machine, but haven’t gone to pick it up from the post office yet. Now that I’ve read online about all of the problems with that machine, I’m thinking that I should just ship it back and try and find a Zojirushi Bread Machine in Canada. Any ideas as to where I could source one? I’ve found all of the discussions very interesting regarding flours. I know that a cousin’s wife in SC gets her canadian inlaws to bring her big bags of canadian flour, she won’t bake with anything else. I’m hoping I won’t have to resort to milling flour but will hopefully find something here, or at the very least across the border (I live about 45 minutes from the US border, but don’t get to the US often because of health issues) and bring it back and pay duty at the border. I’m disabled from a car accident and cannot do all of the kneading required for breadmaking anymore due to a neck injury. I’m looking for a machine that will make very healthy breads, 1005 whole wheat and hopefully able to use some ancient grains in mixes too.

    I’d appreciate any expertise and advice you might have, especially regarding recipes and where to source this obviously great machine in Canada or mailorder in the US, and I’ll have to find a place to get it sent close to the border–I’ve heard such places exist.

    Thanks so much,

    Joanne

    Joanne
  • Joanne, I live in Canada and just recently bought the Zojirushi 2 lb. machine on Amazon.ca. It’s a newer model but looks the same as the X-20. You can also buy this maker at Goldaskitchen.ca but it is more expensive. I also have the Mini-Zo which I use most of the time.

    Pat
  • I have had my x20 for over a year. The only time that a recipe does not work is when I have done something wrong! You cant expect to just load everything into the pan and walk away. I programmed a setting that I use for all of my breads and I alway use light crust. My pre programmed setting does not preheat since my ingredients are room temperature. My bread machine work so well that I have begun to make up my own recipes. You MUST watch the machine while it is mixing, if the dough is too crumbly, I add more liquid, if it sticks to the paddles, I add more flour. Really, it is goof proof! Unless you use too much yeast and it bakes to the top of the window :-D Honestly, I am no professional and this is my first bread machine and it is TOTALLY AWESOME. I have 4 teenagers and they LOVE my bread… especially any kind that has chocolate in it. Most of my loaves are 2+ lbs and rise at least 2 inches above the pan. I would recommend this to everyone!

    Debi
  • Am in need of a decent light whole wheat recipe and procedure. I have had very erratic results. The company suggested I use KA flour and weight the ingredients. Still no success- the breads are hard and very pale on top. I had as a gift for Christmas and am very disappointed. Have had a Panasonic for 10 yrs with no problems. My mom and nephew have the same machine and love it. I have used their recipe, but still problems. I really dont want to be watching the machine for two hrs.

    Thanks

    Jane
  • I like the Zojirushi best of the several bread machines worn out over the years. A bread machine reduces about 75% of the labor of making bread, making it easier for those with injuries/limitations. It also reduces the time required due to external weather conditions affecting the yeast. Although Zojirushi bakes bread well, I’ve always preferred convection or regular bake and adjusting traditional bread recipes for the bread machines. After living in tropic (dry and wet seasons), swampy states, northern states, and mountains, all I can say is may need to adjust recipes according to weather temperature and humidity. Had no trouble using store flour, but freshly milled wheat, buckwheat, etc has so much more flavor. One word of warning, secure that machine before violent dancing due to drier recipes.

    Pat
  • I have made several loaves of bread in my Zojirushi and have been frustrated that only one side will rise? its happened a few times! I have made sure that I put the bread machine mix ingridients as specified on the box.
    Is it the brand krustez that I am using causing the problem. HELP
    here is my email adress katiekatie2u@aol.com
    I need answers.
    Katie
    please

    KATIE RENDON
  • @Katie Rendon: I doubt it’s the brand of mix you’re using. I suspect that this mix makes a small or medium loaf? That is, if you were to make a large bread using your own flour, you’d be measuring 3-4 cups of flour into your Zo (I have an X20). My guess, assuming nothing is wrong with your machine is that you will need to watch closely half way through the kneading process to be sure it has enough moisture, which will allow the dough to “flow” across the pan better and rise evenly. Also (after your machine beeps to add ingredients like nuts) and when it reaches the end and begins the rise cycle, you can also open the cover and use an oiled spatula to spread the dough across the bottom (gently) so that it “flows” across the pan bottom evenly if the moisture issue is not the problem. The Zo can make a very large loaf, so often the prepackaged mixes make smaller loaves. They’re convenient, but sometimes even with the two paddles on the Zo, I have to do this with small volume recipes, like the one I use to make soft 50/50 sandwich bread, which requires that I “proof” the yeast with water and sugar “before” adding the flour to the recipe (counterintuitive to the manufacturer’s instructions but the only way I can get soft and airy bread using whole grains. If used 4 cups of flour instead of the 3 cups called for in the recipe, the dough would overflow the pan because the proofing of the yeast produces more loft and more sponge-y texture in the bread. Doing it this way, I have no problem using King Arthur white/whole wheat bread flour and flaxseed meal to make good sandwich bread with a high fiber content. I also recommend using KA “whole grain bread improver” or a similar product. This helps improve the rise and the texture of bread that has whole wheat or other heavier grain content.

    If spreading your dough in the pan with a spatula before the first rise does not help, check the dough later in the cycle too (after the first gas squeeze and at the very beginning of the second rise cycle) and VERY gently coax the dough across if it is sitting mostly to one side or the other. Having said all that, if those tips still don’t work, I would suggest two things: First, try to make your own bread using “bread” flour. If you live on the east coast, your King Arthur flour in stores will be relatively fresh, but if you live in the West as I do, your KA flour will have taken a long time to come across in unrefrigerated trucks and may have been exposed to 160 degree heat in the shipping process for extended periods and then sat on the shelf of your market for several months. I prefer ordering directly from the KA website and have it shipped to me from Vermont, and then I know it’s fresh as it comes double bagged. It does not ship to stores double bagged, so it is quite often, literally open to the air for weeks/months. You do not have to grind your own flour to get fresh flour, but be aware that the bread flour you buy may not be fresh at all. If you don’t want to order from KA or other flour supplier (I just happen to love them), you may want to find a local co-op and ask them where is a good place to get fresh ground bread flour. That may help your dough have better loft and “flow” more easily.

    Alternately, while you’re troubleshooting, try removing the dough at the end of the second rise before baking begins, divide it up and place it in oiled cupcake pans and bake into rolls or shape into a loaf and bake in an oiled pan until you can figure out what’s going on. You didn’t mention anything about your dough consistency, moisture, what cylce you were using (try rapid bake for a mix would be my suggestion)… if you are at sea level or high alititude, this will make a difference too… This is the best I can do on the little info you submitted with your question… hope it helps.
    Roxy

    Roxy
  • Hello

    I am trying to find a distributor to the UK – can you advise any sites that will ship a Zojirushi bread maker to the UK?

    Many thanks

    Julie

    Julie Davies
  • I bought my BBCC-X20 four years ago and its crust problem is my biggest complaint. As a result, I don’t bake in the machine, just use it for kneading.

    The machine-baked loaves develop an unacceptably tough, thick , and overdone crust on the sides and bottom while the top crust is very light and just barely done. That’s on a medium setting. Using the light setting improves the bottom & sides somewhat but then the top is barely cooked. Using the dark setting cooks the top a bit more but then the bottom & sides are horribly overdone.

    I ended up buying a Panasonic SD-YD250 last year to be my “summer” bread baking oven. It’s missing some of the Zo features , but it bakes better. The sides & bottom are only slightly darker than the top crust. So I use the Panasonic during the summer when the heat keeps me from wanting to use my oven, and I use my Zojirushi during the cooler months and bake in my regular oven.

    SueLynn
  • I’m not happy at all with the Zojirushi BBCC-X20 – nothing but underdone light crusts – no crunch at all. Very boring stuff! And I’m using the Dark setting and have also programmed it to bake for the max time of 70 minutes.
    As it is I have to finish the bread in my regular oven to get it dark enough – what a pain!
    Wish I still had my old Westbend machine which gave perfectly lovely dark crunchy loaves every time.
    I have emailed Zojirushi to see if there is a fix to this problem.
    Hope they have a solution otherwise I’m tossing this rather useless expensive toy.

    Angela
  • Warning!—- If you need belts for the zojirushi you have to take it to a service center (or ship it them) and pay for them to put them in. You can not get belts for them. I wish someone had told me before I bought one. I will look for one that I can get parts for.

    Cissy
  • Hi, I just bought the Zojirushi BB-CEC20. I’m a complete newbie to making my own bread and baking. I just want to make a loaf a bread right now for my family and not have it turn rock hard in a few hours. Also really want some trusted recipes other than what’s in the manual.
    Any suggestions would be appreciated.

    Anita
  • I have a Charlescraft bread machine that our son gave us for Christmas about 15 or 16 years ago. It’s big, bulky, and strong and still works really well. I could probably use it to mix cement, it’s so strong! It makes nice bread, but we find when slicing it up, the machine-baked slices are too big to fit into the toaster or sandwich bags. Also, the crusts turn out too thick for our liking. I now usually use the dough cycle and do the final rising and baking in the oven rather than the machine, but if I do bake the bread in the machine, I’ll put the still-warm loaf into a plastic bag to soften the crust and that’s fine. I would dearly love to replace this big old powerhouse Charlescraft machine with the lovely new Zojirushi-x20, but can’t justify the expense because there’s nothing wrong with the old one. It just won’t die! Does anyone else still have one of these things?

    Sue
  • The belt on my Zojirushi Bread machine is worn out .Does anyone know where I can get another The company doesnt sell internal parts .Thanks

    Maur
  • Zojirushi BB-CEC20 is great for making bread. I love adding dd chopped nuts, fruit, ground flax seed to the mixture.

    Suzy Pickhall
  • I’m just about to return my second Zojirushi BB-CEC20 to Amazon for a refund. The heating element didn’t work on the first one and the belt has slipped on the second one after only two weeks of use, maybe seven or eight loaves of bread, so that the paddles no longer turn. The bread I made was quite good, but the quality of the machine is suspect, I would say.

    Laura
  • Buyer Beware: My brand new (1 month old) Zojirushi breadmaker pan has such soft Teflon coating that 2 spots rubbed off after only FIVE loaves. No utensils have ever touched it, only bread dough. The company is NOT standing behind it — won’t even look at it — because I didn’t buy it through one of their preferred vendors. The replacement pan is $112! I would think they’d be trying to figure out what is wrong with my pan’s coating, but they don’t seem interested. They just keep saying that their coating is safe. I don’t think the life span of this pan is going to be very long, and expected more for the price.

    linen
  • Hi Linen,
    Who did you buy your Zojirushi from so everyone else will know who not to buy from if they want a warranty?

    BMD
  • i’ve had my zoji bbcc x-20 for about 4 years. it worked great at first. but about a year after i got it, the paddles started to get stiff, meaning,…they wouldnt turn as easily as they did when new. ( i always check the paddles by turning them by hand before i start making the bread). the past maybe, year and a half, one paddle would not budge after i would bake. my hubby had to coax it every time. yesterday, the paddle died! hubby couldnt fix it and i have to order another pan!! $65.25!!!
    i paid over $200.00 for this machine expecting it to last more than 4 years! i could have bought a new bread machine every year for that price. zojirushi should be ashamed of themselves for producing an over priced product that doesnt last! shame, shame shame!

    yarrow

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