I would like to try this out this weekend, but I"m really nervous about putting such a stiff dough in my bread machine.
It's a Zojirushi BBCC-X20 - with the horizontal loaf pan, fully programmable, 2 lb loaf size. Accepts a maximum of 5 c of flour and 2 c of liquid. No info about this that I could find on their website or in my manual.
I've heard people say they do this, but there is no recipe in the book that came with the Zo and I'm worried about burning my machine out.
If anybody's ever done this, I'd appreciate any information about how it worked for you, recipes, etc, that you'd be willing to share.
I have these recipes that say they're specifically for bread machines: