Zojirushi bread machine

Zojirushi BB-HAC10 Dough course time

The manual lists the Dough course at 1 hr 45 min.

Manual-printed time1 hr 45 minStart to finish, excluding delay-timer and keep-warm time.

Dough course details

Delay timerNot allowed
Crust color choiceNo

How it compares

Dough programs stop before baking. Bread, pizza, bagel and artisan doughs rise in the pan; pasta and cookie doughs are only mixed. Times vary widely by machine and dough type.

Compare dough-only programs times on every sourced bread machine →

When will the bread be ready?

Pick a start time to see when to add mix-ins and when it finishes, or enter when you want it ready to get the start time and the delay-timer setting.

    Uses the manual's printed total time. Room temperature and a cold start can change real-world timing slightly; delay-timer limits come from the manual.

    Timer and manual notes

    The Timer can be set in 10-minute intervals up to 13 hours and works only with the Basic (Regular and Firm), Soft and French courses.

    Standard times from the manual's course table (regular crust). Times in parentheses are for the LIGHT crust setting.

    Where these times come from

    Primary source

    Zojirushi BB-HAC10 Operating Instructions (course table and timer p.6, course diagrams pp.9, 14, 17, 21, specifications p.3) ↗

    Checked October 29, 2026. Times are transcribed from the linked manufacturer manual. Manufacturer page that links this manual ↗ Your machine's display and current manual take priority.

    What to check before pressing Start

    Use 1 hr 45 min as the baseline for this exact BB-HAC10, then allow for the conditions the machine can actually sense.

    Best fit: This is a preparation program, not a finished-loaf program.
    Check first: Plan separate shaping, final proofing and oven time after the machine stops; those steps are outside the displayed total.

    The duration comes from cdn.shopify.com; practical planning notes are editorial context and do not replace the manual.

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