Lily of the valley
Thank you! Will saf-moment yeast work?
Ingredients
Water 260 g
Butter 30 g
Salt 2 tsp
Sugar 2 tbsp. l.
Flour 380 g
Yeast 1.5 tsp
Cooking method
Mode - normal, crust - medium, size - 750g.
And another question. My oven will be designed for 500-gram bread, and no more! That is, all the ingredients from this recipe: DIVIDE BY 3 AND MULTIPLE BY 2? I think correctly? And what about the fact that this stove sometimes crawls out (rests against the lid) with bread? Can you reduce the dough a little more?
Gypsy
Rye with caraway seeds.

Whole grain rye flour 1 cup
Wheat bread flour 1 cup
Whole wheat flour 2/3 cups
Water (warm) 260-280 ml
Salt 1 tsp
Sugar 1 1 \ 3 tbsp. l
Vegetable oil 1 1 \ 3 tbsp. l
Yeast 1 tsp

A pinch of caraway seeds on signal.

The first program for 3 hours.

Quote: gypsy

Bread maker Rolsen RBM-530Bread maker Rolsen RBM-530Bread maker Rolsen RBM-530

dopleta ,
Gypsy
White bread

Putting this recipe in the oven Bread maker Rolsen RBM-530
Gypsy
Today I baked this white burger bread, it’s hot, I don’t want to turn on the oven during the day, but the children are asking for food.
Manna
Quote: Lily of the valley

Thank you! Will saf-moment yeast work?
<...>And another question. My oven will be designed for 500 gramme of bread, and no more! That is, all the ingredients from this recipe: DIVIDE BY 3 AND MULTIPLE BY 2? I think correctly? And what about the fact that sometimes bread crawls out (rests against the lid) at this stove? Can you reduce the dough a little more?
Red Safs will do. You think correctly. It’s not at this stove that bread crawls out, but at us (having stoves for a kg of bread, and trying to adapt to a small volume).

Quote: gypsy

White bread

Putting this recipe in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122994.0
we get this
GypsyWhat a beautiful bread turned out to be. So even. And what was the crust? Average?
Gypsy
Medium or 50 minutes baked
Manna
Quote: gypsy

Medium or 50 minutes baked
We practically do not eat wheat bread, but sometimes we indulge. So I will remember this recipe for such a case (well, it turned out to be a very beautiful bread). Thank you
Gypsy
it is rich, sugar, milk, an egg, if butter, jam or something else turns out to be like a cake Children can, even need.
Ksyushk @ -Plushk @
Mom daragaya! What topic did I find today? Sitting in the morning - reading.
Firstly, I congratulate everyone who has acquired this stove. By design - how cute. Nada to meet (c) Masha and the Bear.
Secondly. And why hadn't I seen her before, where my eyes fought. Literally a month ago, we bought my girlfriend HP. She caught fire overnight, when she saw Binaton 1008, a tiny stove. To try t. With. But Binaton did not buy. Bought Supra 150 for very funny money. If you had seen this one, it would have been better to add a little and buy Rolsen. But now I checked, there is no where. Well, then it's not destiny. The main thing for me now is not to tell her (her friend) about this Rollsen, otherwise she will ask her too.
Well I really wanted such a baby for myself, mom, I need to be treated
Ksyushk @ -Plushk @
Quote: Catwoman

Wouldn't you like? We have them on free sale

I don’t want much yet
We don't have cho. Although I only looked in the Internet shops.
Pluschit
Does anyone know where to buy a Rolsen spatula? Or maybe a spatula from other stoves will do?
Manna
Quote: Pluschit

Does anyone know where to buy a Rolsen spatula? Or maybe a spatula from other stoves will do?
Maybe in the service to find out?
Lily of the valley
Girls, I'm still waiting for my stove. That's what I wanted to know. Do you need to buy some special flour? For example, Altai extra wheat bakery is all that I discovered in stores (the town is small). I mean from the types of flour. And the highest grade is white. All.There is nothing else. Will it go? Borodinsky apparently never eat ...
Gypsy
you can put any flour in any stove, a matter of taste and possibilities .. this is just a kneading and baking unit, the rest is all in your hands.
Lily of the valley
Yes, I understand that any is possible. I consult on the test ...
Manna
Quote: Lily of the valley

Yes, I understand that any is possible. I consult on the test ...
And what is the consultation? You yourself say that you have only two types of flour in your stores (or one?)
natanyok
I have a bread maker since March. Happy with the purchase !!! Baked according to recipes from a book. It turns out well. I took a lot of recipes on the site. Now there are favorite and proven recipes. Thanks everyone for the recipes and help!
Manna
Here is wheat butter bread (flour, whey, dry yeast, butter, egg, sugar, salt).
Kneading in Rollsen. Baked in Kromax (3L).
I baked it on both sides. When baking, the dough rested against the lid
Bottom
Bread maker Rolsen RBM-530
Top
Bread maker Rolsen RBM-530
Manna
Quote: MariV

Whoa, how cute!
Thank you Husband softened this bun, I didn't even notice it. And she also had a cherry surprise - I neatly mixed cherries into it.
Manna
Then one trouble happened to me. I told you that I put the leaven to come up in a bread maker, including for a couple of seconds for baking. So that's it. I put the leaven like this, but I myself was distracted, I forgot to turn it off. I come, and the sourdough oya in 10 minutes on the baking is browned. I had to start a new leaven. And surprisingly, the first bread came out of her very successfully.
Bread maker Rolsen RBM-530 Bread maker Rolsen RBM-530 Bread maker Rolsen RBM-530

I also baked the same bun as before, but in a bread maker. During the proofing, she always rested against the lid, and I beat her three times. As a result, when baking, it still rested against the lid, from which the top is slightly whitish, which did not affect its taste at all.
Bread maker Rolsen RBM-530 Bread maker Rolsen RBM-530 Bread maker Rolsen RBM-530

The other day I also baked a bun with cherries. I managed to shoot it only in a bucket. Disappeared
Bread maker Rolsen RBM-530 Bread maker Rolsen RBM-530

I really like this little stove. She really helps me out in the country. I use it every day.
Catwoman
manna, share the recipes! Well, or at least throw a link.
Manna
Quote: Catwoman

manna, share the recipes! Well, or at least throw a link.
Oh, Lenus, it's difficult with recipes ... I'm all by sight
Kurt Trout
Dear Rolsen-530 owners. Please tell me, in the browning mode (i.e. baking), is it possible to set the baking time (namely baking and not the delay timer). The instructions are somehow indistinct, in the mode table for browning is 0: 10-1: 00, that is, supposedly it is possible, but how?
Gypsy
click on the button, it adds 5 or 10 minutes for each click, I don't remember exactly. That is, you set the baking time yourself.
Catwoman
Quote: manna

Oh, Lenus, it's difficult with recipes ... I'm all by sight

I, too, lately "by eye", and then frantically remember how much I stuffed, if they suddenly ask, we improvise.
Catwoman
Quote: Kurt Trout

Dear Rolsen-530 owners. Please tell me, in the browning mode (i.e. baking), is it possible to set the baking time (namely baking and not the delay timer). The instructions are somehow indistinct, in the mode table for browning is 0: 10-1: 00, that is, supposedly it is possible, but how?

Tsyganochka said everything correctly, only time is added by the minute.
Manna
Quote: Kurt Trout

in the mode table for browning is 0: 10-1: 00, that is, supposedly it is possible, but how?
Select the "Browning" mode (default 10 minutes), then press the button with the up arrow ("Time") and add the baking time, then on "Start", and baking starts with a medium (default) crust. If you need to change the color of the crust, then before starting, click on the button "Crust Color", choosing the desired one. She seems to have told everything

Quote: Catwoman

Tsyganochka said everything correctly, only time is added by the minute.
Aha, by a minute

Quote: Catwoman

improvising.
Lily of the valley
Hello everybody! Help. deal with it stupid perfect measuring cup.
If the recipe (a book from a bread machine) says that water must be poured - 0.75 measuring cups - THAT IS HOW MUCH?
This measuring cup has the following hieroglyphs:
20-80Z
1 / 8-1 CUP
0-200 ml

It's clear about milliliters.

Lily of the valley
And another question: do not mix the ingredients?
Just throw it in a bunch?
Something didn’t work out for me ... because of the water, it seems to me that the roofing felts were underfilled, or yeast, you cannot figure it out in this measuring cup.
It turned out a piece of plasticine, damn it.
Tomorrow I'll go for another yeast ...
Ksyushk @ -Plushk @
Quote: Lily of the valley

water must be poured - 0.75 measuring cups - THAT IS HOW MUCH?

0.75 cups = 150 ml water
Lily of the valley
I apologize for the stupid question - since I am a YOUNG baker ...-
A MILK or water in the stove to pour warm or cold? How many degrees?
And one more thing: never take out the dough from the oven? that is, I threw in the ingredients, everything was mixed up, turned off, it's worth it ... but you need to pull it out? Or as the first time he threw everything, everything will be prepared by itself.
Manna
Quote: Lily of the valley

If the recipe (a book from a bread machine) says that water must be poured - 0.75 measuring cups - THAT IS HOW MUCH?
This measuring cup has the following hieroglyphs:
20-80Z
1 / 8-1 CUP
Lily of the valley, the measuring cup lists 1 / 8cup, 1 / 4cup, 1 / 3cup, 1 / 2cup, 3 / 4cup, 1cup. The word "cup" means "cup". That is, 0.75 measuring cup is 3/4cup.

Quote: Lily of the valley

A MILK or water in the stove to pour warm or cold? How many degrees?
And one more thing: never take out the dough from the oven? that is, I threw in the ingredients, everything was mixed up, turned off, it's worth it ... but you need to pull it out? Or as the first time he threw everything, everything will be prepared by itself.
All ingredients should be at room temperature. Pour the liquid first, then lay the bulk. Turn on the desired program. And take out the bread at the end. Wait for it to cool down. And you can cut.

If you need any more detailed advice, then tell everything in order what you did.
Lily of the valley
Yes, I do not know, what is the mistake ... if I now describe all yesterday's misadventures, you will laugh ..
To begin with - in the first batch - I PUMPED FROM ANOTHER MEASURING GLASS. Nearby there was a multicooker, Supra, it also has a plastic measuring one (but 1.5 times less, and the divisions are completely different), while Rolsen was unpacking, I can't imagine how everything Suprovskoe turned out to be nearby and mixed - measuring cups, plastic spoons ... (everything was confused in the Oblonskys' house, as in an old novel).
Of course, I did not notice this, and with the joy of mastering a new bread machine I grabbed the glass that was at hand. According to him, and measured the recipe, attached in Rollsen, for plain bread. In short, it turned out something indistinct in the bucket, dry to horror, I suspected that something was wrong, but the REAL measuring glass from Rollsen has not yet been found (it fell over the dishes).
After about 1.5 hours, when I already began to suspect that something was wrong - the plasticine does not mix into the dough, I thought that I had poured water not from those divisions that I needed ... I turned off the oven, threw everything out to the birds, I fell asleep in a new way into a suddenly discovered new glass (I compared it from the picture - which one from Rolsen, which one from Supra - since I almost never used the Supra one and did not visually remember it, whether he was from her or not).
The second time, something went wrong again. The plasticine became softer, but the dough did not rise.
About half-fed the birds again.
In the third tab, I have already mastered the Internet, studied the recipes (oh, it's awful for a 500 gram loaf - LOW, I almost didn't find anything specific on the sites) - they already write either 1 kg or do not indicate the weight of BAKED bread at all, but I I don’t know the ingredients in grams per 500 loaf how much is needed, and what is the most ambitious - everything, almost everyone writes recipes with MEASURED CUP. : mad: Stupid, measured. Which are different for everyone. Someone has Rolsen, someone from Panasonic .... I've already confused it with Supra, - I know what it is.
In general, something like that ...
Today I decided to renew the yeast, and raise the yeast for 15 minutes in milk, which then I will pour instead of water into the oven.
I don't know yet, what is the reason for my plasticine ... but there is still no recipe for 500 grams ...
Ksyushk @ -Plushk @
Lily of the valley, breathe calmly, deeply. Now we will fix everything.
You write that recipe from the book on plain white bread.
Manna and in general users of this stove! Recipe book with her how? Normal? Has anyone met it in electronic form? Poke me if you saw me, pliz
Lily of the valley
Thank you! I am now at work until 19:00 at work, we have lunch ...
I'll continue in the evening! The book with the recipes - the one that came with the bread maker, came in a box, from it was taken - the very first recipe for simple bread, in the Normal mode, in my opinion, for 3 hours 5 minutes.

In the morning I already bought a SIMPLE SEPARATE LARGE MEASURING GLASS in milliliters in the store - as I suddenly discovered - that almost all sites write ingredients in milliliters ... So in my opinion it will be easier ... and I also found many recipes for 1 kg, - I will divide them by 2, - chtoli ...
Ksyushk @ -Plushk @
Lily of the valley, You would buy the scales better, they would be more useful to you than another measuring glass. Even the cheapest electronic scales are more useful to the baker.
Lily of the valley
🔗
here is a cookbook from Rolsen's website, who needs to download it, but mine came in a box.
I will copy my bread recipe:
• WHITE BREAD
Ingredients
Bread size
450 g 680 g 900 g
Water 0.75 cups 1.25 cups 1.5 cups
Wheat flour 2 cups 3 cups 4 cups
Salt (teaspoons) 1 1.5 2
Sugar (tablespoons) 1.5 2 2.5
Skimmed milk powder
(tablespoons)
1 2 3
Oil (tablespoons) 1 2 2
Yeast (teaspoons) 1 1.5 2
Cooking method:
1. Remove the mold and insert the kneading paddle.
2. Load the ingredients in the order and quantity shown.
3. Place the dish in the bread maker and turn slightly clockwise.
4. Press the MENU button so that the program name “Main” is displayed on the screen.
5. Select the desired degree of browning.
6. If necessary, set the start delay timer.
7. Select the size of the bread.
8. Press the START button.
9. At the end of the work, remove the bread using the gloves.
Manna
Lily of the valley, liquid, and according to your descriptions, and according to the recipe, is clearly not enough. Therefore, dry, difficult to lift lumps were obtained. For 2 cups of flour, you need almost a cup of water. You also need to look at the kolobok, since flour is of varying degrees of moisture. I advise you to read the topic of forming a kolobok, about kneading a bun, what to do if the bun does not work.
Here's another rye bread recipe, which the Gypsy laid out on the previous page. Note that for 2.6 cups of flour, she added 1.4 cups of water.
Ksyusha, I didn't even open the recipe book
Ksyushk @ -Plushk @
Quote: manna

Lily of the valley, liquid, and according to your descriptions, and according to the recipe, is clearly not enough.

Quite right. I pour 170-185 ml of water in my HP for 2 cups = 300 grams of flour (it depends on the type of flour).
Quote: manna

Ksyusha, I didn't even open the recipe book

I mean, at least take a look at what is written there, because people will bake on them.
Lily of the valley, I have one more tip for the links that Manna gave. The key to successful bread is correctly measured products. Measure the liquid in ml with a measuring glass. If the graduation on the glass from the kit is not 10 ml, then it is better to purchase another one, in which the marking step is 10, or even 5 ml. It is better to weigh flour on a scale, so it will be more accurate. 1 cup (200 ml) equals approximately 150 grams. wheat flour and 130 gr. rye flour. Based on this, and lay the ingredients. If anything is not clear, please contact. Do not worry. Everything will work out for you.
Manna
Quote: Ksyushk @ -Plushk @

The key to successful bread is correctly measured products.
You know Xun, but I agree with dopleta-Oh
Quote: dopleta

But I have not adhered to perfect accuracy for a long time, then I throw kefir, then soda, then wine, and the amount of both flours I vary, I usually put more rye. I do not take out the scapula. I'm sure everyone noticed a long time ago - when we just started baking and diligently adhered to the recipe to the milligram, mistakes occurred more often. And now, when the hand is full, we put everything almost by eye, and the result is always great. Here's a paradox.
When you measure it down to g / ml, you will probably be wrong. It is better to look at the state of the kolobok and correct
And about the bun ... by the way, dopleta showedwhich bun should this stove knead
Bread maker Rolsen RBM-530
Ksyushk @ -Plushk @
Manna, I am with Dopletoй I also agree 100% and Admin writes about this constantly. But this comes with experience. At first, a person needs to understand what, when, why it is, why exactly this, and not that way.And the simpler it looks, the faster the beginner will understand what and what. Therefore, newly converted bakers are looking for specific recipes in grams and milliliters.
Lily of the valley
Girls! I bake and write here online!
Do not judge strictly my first kolobok. I measured everything with pinpoint accuracy, but I threw the yeast into warm milk (I heated the milk separately and everything stood in the bowl with tremors for about 10 minutes).
The rest is all according to the same recipe.
Here are the pictures.
Now there is the 2nd stir-mixing, the bread machine rumbles, - later, in 10 minutes I will lay out what happened.
Here's the first one:
Bread maker Rolsen RBM-530

Here is the time at which this kolobok appeared:
Bread maker Rolsen RBM-530
Lily of the valley
A little time has passed since the beginning of work - (about half an hour) - the stove began to rumble and the second batch was obtained.
Here is his photo and time:
Bread maker Rolsen RBM-530
Bread maker Rolsen RBM-530
Manna
Quote: Lily of the valley

I measured everything with pinpoint accuracy <...> Here is the first
You can see from the kolobok that there is a lot of liquid in it. Don't touch it now, but keep this in mind for the future.
Again quoting Admin:
Quote: Admin
The gingerbread man should look like a round, smooth ball, without streaks, stripes, breaks, neat, lag behind the walls of the bucket, twirl in the center of the bucket at the bottom.
If you touch the bun with your fingers (this must be done many times during the kneading time), it should be elastic, springy, and not stick, not stick to your fingers. Do not hesitate to run your fingers into the bucket with spread fingers and hug the bun with them properly to understand its softness, the consistency of the dough.
For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough. These comparisons were taken by me from the forum and from other sources.
<...>
It is unacceptable for the kolobok to have the shape of a "comma", climb up the side of the bucket with one end and fix there with one end (sucked), and below it was kneaded by a kneading knife, and at the bottom of the bucket, flour gruel (liquid smear) is visible.

Quote: Lily of the valley

yeast threw warm milk (separately heated the milk and everything in the bowl stood trembling for about 10 minutes).
What is this for? If the dough is too warm, it rises quickly and then deflates just as quickly when baking. I will repeat again: all ingredients should be at room temperature. You can heat the liquid to 40aboutC, not higher. In addition, it makes no sense to separate dry yeast separately in liquid.

Now in a couple of hours we are waiting for a photo of bread from you

Lily of the valley
By the way, after the 2nd mixing, the oven gave out several loud sound signals.
For the future, the question is, what does this mean?
Somewhere I read, so you can throw in additives (seeds, sesame, etc.). Right? That is, they (additives) - the stove promises not to chop them up anymore - with its signal? Am I getting it right?
Manna, thank you! I myself realized that I had gone too far with the liquid ... well, this is after yesterday's plasticines ...
Manna
Quote: Lily of the valley

By the way, after the 2nd mixing, the oven gave out several loud sound signals.
For the future, the question is, what does this mean?
Somewhere I read, so you can throw in additives (seeds, sesame seeds, etc.). Right? That is, they (additives) - the stove promises not to chop them up anymore - with its signal? Am I getting it right?
Everything is correct. The sound signal during the second batch is the time for adding additives
Lily of the valley
This is what happened later (in time) - I post it from the photo of the clock: the remaining time: 1.39
Bread maker Rolsen RBM-530
Bread maker Rolsen RBM-530
Lily of the valley
And even later: the remaining time is 1.14 hours
Bread maker Rolsen RBM-530
Bread maker Rolsen RBM-530
Manna
Lily of the valley, You do not open the oven too often so that the bread can rise well (the oven warms up the dough slightly during proofing).
Lily of the valley
Aha, - I know that you can't open! Just open the photo! And it's interesting to watch how it rises (sorry, there is no window) ..
50 minutes before the end of the process (judging by the instructions), the stove itself must turn on (heating of the spiral).
I take a photo before baking - both time and dough:
Bread maker Rolsen RBM-530
Bread maker Rolsen RBM-530

All! I will not open any more! I'll wait for the baked goods!

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