Scarlett Bread Maker

[sensitive]

sensitive, Good day! It is very pleasant that we began to communicate here! You look, they will single out in a separate topic like Kenwood, Panasonic ... Our Scarlett deserves it!
And the recipe for the wheat-rye that I baked - I wrote a little higher in full. While with rye flour in a baby, he alone has been tested with me. And what a handsome man - you can see in the photo. Let's wait what recipes other girls write

[highly]

It has already been written here that it is difficult for us women to understand

So I wrote this on October 22. I never even thought that I would buy a bread maker. I thought it was not very necessary. But since that date, I have NEVER bought store bread! And by design to me Scarlet highly like!
I really don't bake rye, but sometimes I add a spoonful of malt to white flour. Delicious!!!

In writing, I hope very much that this will help you and you will get a positive from the process, bread and the awesome smell of baking in the house

Natalia, well done, what they wrote. Maybe all this is on the neighboring topics, but it is useful to read for beginners who have purchased Scarlet (or even in the throes of searching).
After all, someone also influenced my choice (namely, IRR and ShuMakher, they are old-timers on this forum, and if they have Scarlet, then I decided that their choice can be trusted).
Success to you !!!!!!!!!!!!!!!!

[sensitive]

sensitive, Good day! It is very pleasant that we began to communicate here! You look, they will single out in a separate topic like Kenwood, Panasonic ... Our Scarlett deserves it!
And the recipe for wheat-rye that I cooked - I wrote a little higher in full. While with rye flour in a baby, he alone has been tested with me. And what a handsome man - you can see in the photo. Let's wait what recipes other girls write

Of course it deserves! Moreover, now a new model of Scarlett has appeared, and will be actively sold in the NG period, so our regiment should arrive
About rzh-psh bread. I also succeed with simple recipes, but the taste is a little strange. I eat, but the capricious family members do not. I thought, maybe someone can share a secret so that the bread does not differ so much from the store's gray. Otherwise, it looks like it comes from other ingredients, a completely different taste.
I'll try your recipe (I need to buy potato flakes), but I'm waiting for more options

Hello everyone!
For a week now, I have been the happy owner of the Scarlet bread machine (donated to DR). For a long time I could not decide on such an acquisition - in Scarlet the price was embarrassing when compared with others. But having bought - I did not regret it, the truth and I have nothing to compare with
The first pancake was lumpy, it was my own fault, there was little time, but I really wanted to try it. In accelerated mode it worked ..., nothing happened. I didn’t sleep at night, I was worried. At 6 am I made a bookmark on the main mode with dry yeast, it worked, but not quite. I made another bookmark with ordinary yeast, overdid it, the dough came out
Not calming down, I made a third bookmark, reducing the amount of yeast. Happened!! And the bread maker thought: take me away from this maniac.
Now I have calmed down, and after reading you I was even more confident that I made the right choice.

Forum girls, I have a question: I want to try French bread, but after reading you I did not understand whether it is worth using the recipe from the instructions or not?

[elenagrin]

elenagrin, Congratulations
I have not looked at the recipes attached ... but now I opened it, read it. The recipe seems to be quite good. But if with milk, then I would exclude a spoonful of lemon juice. I would do it on mineral water highly carbonated. Here, and yet, for 260 ml of liquid, 450 g of flour a / s, that is, not 2 4/5 cups, but 3 cups. I take only fresh yeast (pressed), 11-12g is appropriate here, depending on the freshness Go for it! Be creative! It's such a stupefying act

Please add in your profile where you are from, and a name for ease of communication

NataliyaK, thanks for the advice, I will definitely use it.
My name is Elena, I am from Belarus. I went through a quick registration, now I don't know how to add this information to my profile

Well, she added!

Well, she added!

Congratulations on your purchase. Believe me, the choice is good!
Where the name is, add "HP Scarlet"

Congratulations on your purchase. Believe me, the choice is good!

Thank you, I have eaten more bread in the last week than in the previous month.

Thank you, I have eaten more bread in the last week than in the previous month.

Everyone went through it Then they calmed down

Helen! Very nice!
Don't worry, in the beginning we also baked-tried quite a lot ... such delicious homemade bread that you don't notice the amount ... and then you calm down and, now I had a 755g loaf for five days ... for two. .. even less than the norm, but it happens that you just want a couple of sandwiches with coffee, yeah, and there are no cupcakes Everything is regulated by the body itself! just listen to yourself carefully!

NataliyaK, thanks for your understanding!

I immediately have a question for all experienced bakers. I want to bake a bun with raisins, something like an Easter cake (there are all terrible sweet teeth in the family), but I can't decide on the recipe. Maybe someone has already baked in Scarlet and will share a proven recipe
And then I alone tried to fit my x / p - it did not work

NataliaK, thank you for your support! The bread turned out perfect in my understanding only from the fourth time, we also ate the first three, but as I understand it, I overdid it a little with flour and they were with a dense crumb, but that made them no less tasty. Bread with milk just mortality - and rose as it should and did not overdo it, before that I measured with measuring spoons that come with HP, and today I weighed everything on the scales, including yeast, salt and sugar. And it turned out !!! Now I want to try it on kefir, with potatoes, bananas, and much more ... so take one more baker to your company

[elenagrin]

elenagrin I always bake French clearly according to the book, it leaves with a bang! Our beloved

[NatalochkaWW]

NatalochkaWW, oh, I'm so glad that you were able to find products for the bread! What do you like! That you will continue to bake your own bread Great! Be sure to try other recipes, just do not forget about the liquid-flour ratio, this is the key to a good bread

elenagrin , I haven’t baked in Scarlett yet. How I will be honored - I will definitely write

Girls, please also take pictures and put your bread here! To make it clearer what beauties our assistant bakes

Girls, I want to recommend a very tasty bread. Has baked already several times. Everyone liked it. It's called "Snack bread (with cheese, dill and salami)"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1111.0

Yara, my link does not open.

[elenagrin]

elenagrin I always bake French clearly according to the book, it leaves with a bang! Our beloved

And I tried it, but the dough turned out to be liquid, like for pancakes. I sit and suffer: add flour or is this the right thing for French bread ???

And I tried it, but the dough turned out to be liquid, like for pancakes. I sit and suffer: add flour or is this the right thing for French bread ???

I also had batter, although not like pancakes, but the bread turned out. I don't try this recipe anymore, I take it from the forum. To clarify, I meant banana bread, not French.

Yara, my link does not open.

Sorry, I give it again:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1111.0
I took half the portion

I also had batter, although not like pancakes, but the bread turned out. I don't try this recipe again, I take it from the forum

I could not stand it, I added two tablespoons of flour. What recipe do you use?

And I tried it, but the dough turned out to be liquid, like for pancakes.I sit and suffer: add flour or is this the right thing for French bread ???

what is liquid, strangely I can be watery / tough according to ANY recipe, it depends on the flour, every time I take a different one) It never happened straight liquid! BUT the recipes and proportions themselves in the book to scarlett are correct! And you should always follow the kolobok. Moreover, when for the first time you combine this type of flour with a specific recipe Yesterday my mother praised this French to relatives, today I baked it again

Sorry, I give it again:

thanks, laid

I do not understand, I added 5 tbsp. l. flour, almost a glass, still liquid. I didn't try to cut it, but it only rose by half, the crust was not baked, I don't understand anything, maybe because of the lemon juice?
I want to throw the bread machine out the window

I could not stand it, I added two tablespoons of flour. What recipe do you use?

I misled you as I talked about my experience of baking banana bread.
And I baked French according to the recipe for a bread maker, everything worked out. Check the bookmark again. Maybe something was confused. From the recipes in the instructions, I didn't like only banana and apple bread (I didn't try coffee). The rest works out.
If you follow the recipe, then koloboks always turn out.
And still love the stove !!!!!!!!!!!!!!!!!!!!!

I do not understand, I added 5 tbsp. l. flour, almost a glass, still liquid. I didn’t try to cut it, but it only rose by half, the crust was not baked, I don’t understand anything, maybe because of the lemon juice?
I want to throw the bread machine out the window

Lenochka! Do not worry! Everyone has punctures! Maybe today is not your day? ... Yeah, I've decided to make a black one (280g rye + 80g wheat and other components). For the first time, when the program was interrupted, and ... as the dough rose, I turned on the heating, acc. Putting the plus sign for the hour, voooot, I pressed start and I sit in the net, waiting for the smell of baking ... no, I went to the stove, and she was silent ... I rearranged the program and pressed "Start" again, phew, here baking has begun, but ... we will see the result, since the dough stood for more than 20 minutes ...
Please write the entire layout based on your bad experience, we will try to consider and draw conclusions so that this does not happen in the future. Here's more, please write down what kind of flour and what kind of liquid was pouring (cold or warm), what kind of yeast ... Now, while laying the first breads, next to the main recipe I write in pencil what exactly I put in, how much I had to report ... after that, the result is bread, and on the mobile phone his photo and photo of the cut in order to analyze. The temperature in the room and whether the window is open ...

NataliyaK, I laid everything according to the recipe from the book, but the dough turned out to be liquid, there was not even a question of a kolobok. As a result, you can eat, but the crust is sooooo hard. I can't take a picture, my husband took the camera to work. I use only "live" yeast, not dry, the water could be cold. "Extra" flour.
Maybe it's really not my day, it's a shame that for several days the bread turned out delicious, but since yesterday something is wrong.
And about setting the time additionally - the Scarlets have some kind of quirk, you have to press the start 2 times, I was convinced of this when the crust "blushed".

NataliyaK, I laid everything according to the recipe from the book, but the dough turned out to be liquid, there was not even a question of a kolobok. ...
Maybe it's really not my day, it's a shame that for several days the bread turned out to be tasty, but since yesterday something is not right.
And about setting the time additionally - the Scarlets have some kind of quirk, you have to press the start 2 times, I was convinced of this when the crust "blushed".

Lenochka! Try the trail. not pour all the liquid, but leave 20-40 ml. Maybe for flour "Extra" water is needed less. Yeah, and still try to use room temperature or warm up a little. I look at the temperature so that my hand is not at all: neither warm nor cold.
So I got caught on Scarlett's quirk ... now boom to know

elenagrin, don't worry, everyone has bad breads! Do not give up and do not be angry with the stove, over time, be sure to make friends
And do not be afraid to add flour or water if you see that the bun is not working! Anything happens, and the recipe is not a dogma, but the recommended proportions!
Honestly, there was flour before that - in each recipe you had to add half a glass of flour in excess of the norm! But I started another pack, and already the 2nd bread (and 2nd recipe) - on the contrary, 1 tbsp. l. I add water It is necessary to look at these things easier and not be afraid to adjust the recipe according to the situation!
I wish you successful baking and good mood

Thank you all for your support!
Failure did not stop me and I baked bread with sausage for the night looking at the link that Yara gave. Haven't tried it yet, but zaaaaah, mmmm! The husband has already "halved" the loaf for work

Congratulations, Lenochka

[elenagrin]

elenagrin Well done!

Thanks for the support.
Today I tried rye-wheat bread. I went too far with food The bread turned out to be delicious, but it got out of the bucket.

Girls, I'm again for advice, if during kneading the bun sticks to the sides and looks like a spindle, not a bun, what does this mean? Not enough flour?
Help me please

If it sticks, then there is little flour. But I have never looked like a spindle, I should look

If it sticks, then there is little flour.

Thank you, I also decided so and added flour, the bun turned out! Let's see further. I make orange bread according to the recipe of this site, I still can't stop experimenting

I make orange bread according to the recipe of this site, I still can't stop experimenting

Orange? I'd like to know if the bread turned out and how does it taste ???

Oh, how long have I received notifications from this topic ... by the way, about orange bread. Baked in our oven

[Gash recipe]

Baked in our oven orange grove by Gash recipe (only I have tangerine).

IRR, did you take half the portion?

[IRR]

IRR, did you take half the portion?

I did it as in the recipe for 240 ml of water (I did not add milk powder). And I don't measure flour at all, I'm guided by liquid. Flour is different ... I made, by the way, from the first grade.

Yarochka, there at the end of the topic I wrote a comment - about zest and tangerines (I not only zest, I also crumbled 2 pieces of tangerine) I think it is possible with orange and lemon, just add a little more sugar. And the fill remained with me, so when I formed the buns, then this fill on top and flopped down and it was below me, you see, it became caramel. I set the baking for 50 minutes, I was afraid that the sugar would burn out on the baked goods.

IRR, in the first photo of some kind of bread it seemed small, so I asked.
Why, I'm not very tangerine zest ... But this bread is worth trying, I see that it is popular, and there are many variations

Orange? I'd like to know if the bread turned out and how does it taste ???

The bread turned out, I took the recipe somewhere on the forum, now I can't find where. As part of orange juice, zest, there was also dried cranberries according to the recipe, I added raisins instead. The smell is very pleasant and the taste too, if I find where the recipe comes from, I will make a link.
Found: section yeast bread, subsection Wheat yeast bread. On the first page Orange bread.

Girls, beauty! I have not tried fruit bread yet, but now the plans include a tangerine

Ooooh! Imagine, I run into the Carousel the other day and out of the corner of my eye I see the price of Scarlett - 1300 !!! for the action. But it was a run and run, so I slipped past, remembering that I had to go back and TAKE it! Yesterday I flew in, and the action is over, the price is 2800. Mliiiiiin ...

Ooooh! Imagine, I run into the Carousel the other day and out of the corner of my eye I see the price of Scarlett - 1300 !!! for the action. But it was a run and run, so I slipped past, remembering that I had to go back and TAKE it! Yesterday I flew in, and the action is over, the price is 2800. Mliiiiiin ...

We can't see them either. It's a pity, the stove is good and pretty.

In our carousel I saw a stock 2-3 weeks ago for 2200)) something at your price is absolutely prohibitive, maybe 2300 were wrong ??, even ariete with 0.45 max baking - I did not see a single stock cheaper than 1500

In our carousel I saw a stock 2-3 weeks ago for 2200)) something at your price is absolutely prohibitive, maybe 2300 were wrong ??, even ariete with 0.45 max baking - I did not see a single stock cheaper than 1500

Yes, the fact of the matter is that I was not mistaken. We just opened Real Madrid, where in Alaska 2600 the price was like 1600. It was for the sake of competitiveness to see and set such a price.

This is the wholesale price, they are not at a loss, I wonder?
Or, as usual in the carousel - at the checkout there is a different price))) with products they constantly do this with us. in the expectation that people will not trample on return to the counter and choose something else and overpay

Eh, for 1300 I would also buy it, even if it was not really needed.

Girls, beauty! I have not tried fruit bread yet, but now I have tangerine bread in my plans

well, it's more like a bun ... but taste it

Well, yes, for tea))
Now I put a snack bar (I hope it will work out, everyone praises him so much), and this rich one is next in my plans