Bread maker Philips HD 9045 - reviews and discussion

can you send this wonderful book to the post office? I will be very grateful

peraspera I'll try. Coming closer to the weekend?

I'll wait.On the weekend, maybe I'll bake something new from your book

finist and if it's easy for me serg_ooo@tut.by

finist, thanks a lot!

serg_ooo, I sent you a book, if suddenly you don't have it yet

I want to try Borodino bread with rosemary and cranberries)))
Has anyone baked bread with dried cranberries? In the store I saw only dried cranberries with sugar ... Will it be too sweet?

Thank you. I got the book.

Good day, dear bakers! Yesterday I got myself a new assistant. Before going to the kitchen, I carefully studied the basic tips, I hope everything works out! It was difficult to choose a stove, settled on "Filechka", I hope that we will become friends

DolceVita I congratulate you on a very good, and most importantly necessary, purchase. Little ones Th advice, bake the first bread, simple recipes from the book. This is program number 1 and number 4.

Thank Finist! The first Borodinsky bread, baked exactly according to the recipe, everything worked out! A loaf is a feast for the eyes: neat, even, moderately "tanned", and taste-uuus! Everything worked out, the family is very happy.

DolceVita I'm very happy for you. Congratulations!!!

And I baked bread according to a recipe from a finist's book with cranberries, walnuts and rosemary and put another 3 tablespoons of bran - delicious ... and the aroma ...

I'm still thinking French to try with cheese ... did anyone add cheese?

peraspera Congratulations on a wonderful bread. I myself did not bake cheese, but they say it turns out very tasty.

Hello everybody. I have the same stove, only black. Darnitsky baked bread according to a recipe from a book, somehow not very much. Shop it tastes better. But the white turned out with a bang, today I kneaded the dough into cheesecakes. Only they have risen very much. Maybe I'm doing something wrong. As the stove squeaked, I laid out the dough, rolled the balls, made a depression there with a glass. But somehow it was all going back. Too elastic or something. Forgive me for explaining crookedly, but I'm not friends with yeast and bought the stove so that I could bake pies at home))) I took the dough recipe from a book

KatRin Congratulations on your excellent helper. (y) I did not succeed in everything with baking, but somehow gradually
"got" his hand. And white bread, especially on programs No. 1, No. 4, is always very tasty. Try when baking
white bread replace water with milk. You will immediately feel the difference, the bread is much more airy on milk
and tastier. The next time you make the dough, after the signal, leave it to rise in HP, for 25-30 minutes. And when taken out, it will be lush and very pliable.
And yesterday I baked white with the addition of rye flour and sunflower seeds. Program No. 1, weight 1000 g, dark crust.

finist, thanks. Next time I will.
The bread is excellent. Or a recipe.

KatRin Thank you! Recipe from a book, program number 1. Added 80 gr. rye flour and 60 gr. peeled seeds.
Milk 250 + 100 ml water. That's all.

Hello, I also have such a stove and there is also no beautiful recipe book. If it's not difficult, send it to the mail.

More than on the forum, you won't find recipes anywhere! Colorful, tasty and proven! Why a book, I don't understand

More than on the forum, you won't find recipes anywhere! Colorful, tasty and proven! Why a book, I don't understand

The book is needed to get acquainted with the recipe that the manufacturer offers, otherwise we have discrimination against white ovens 9045.By the way, the book has already been sent, who to thank?

Obkur There are kind people, this is very pleasing. And I was just going to throw it to you. Completely with you
I agree that the book is needed, and the recipes are very well selected, measured, accurate. Only one recipe is not entirely thought out, making homemade noodles. I bake bread almost every other day, and I take 99% of the recipes from a book
from a thin little one. The only thing that I add constantly, then new varieties of flour, then ingredients. But the basis is exactly the recipes from the book. It always turns out very good bread. There were several misfires, but
it is not the fault of the recipe and the stove, it is either flour or yeast. Good luck to you. You are now "armed"

KatRin Thank you! Recipe from a book, program number 1. Added 80 gr. rye flour and 60 gr. peeled seeds.
Milk 250 + 100 ml water. That's all.

That is, replace 80 grams of wheat with 80 grams of rye?

Yes that's right. I apologize for not explaining.

Thank you so much.
Now I put a cake according to a colored recipe book, 5 minutes left until the end, I see that this is something strange and not baked: 2 eggs, 100 g of plum oil, 6 tablespoons of sugar, raisins, dried fruits, spices, 150 g of flour and 1 hour . l. baking powder. The oven even kneaded the dough badly. I don’t know what to do. There is something incomprehensible at the bottom of the form (((I first loaded it and only then began to understand that the recipe was strange and there was little flour ((((

Katrin, I also tried to bake yeast-free cake. Twice. The result is almost the same. Doesn't rise. Although it tastes very good. Tamped cupcake.

Lydia Lydia, here I got a delicious cake with cloves)))

And I noticed that the recipes are different in the color book and in the thin brochure - the same program # 4 for French bread ... I baked using a thin book, because everything seemed to work out with it ... and I use the color one rather for familiarization. There, for example, it is cleverly written that add. ingredients should be no more than 100 gr. for bread 750 gr. and 150 gr. for bread 1000 gr.

Kulich also baked according to a recipe from a thin book - everything worked out with a bang! It was very tasty, although I did not find black currant and instead of sherry I took plain white wine

PS I also baked French with cheese - delicious!

And yesterday I baked on program No. 1. Milk + water, 200 + 150. And added whole grain flour, 80 gr. Exhibited
baking weight 1000 gr., crust color is dark.

And today I baked Viennese bread, it turned out so tasty, though ugly) I forgot to insert the spatula, after the first kneading I understood it, inserted it, but apparently the yeast came into contact with salt, opal. She didn't take a picture.

[serg_ooo]

serg_ooo, Welcome! Rye can be baked on program 8 more - whole grain bread, or on program 14 where there is an individual program, there you reset the time of the third kneading and set the proofing so that the total is about 2 hours, rye rises heavier. Wheat-rye bread, where wheat flour is more than 50% of the total amount of flour, can be baked in 1 program.
Now why the roof collapsed: 1) check if the stove is blown by a draft (this may be the reason for the roof collapse), 2) a lot of water is possible, watch the kolobok (here on the forum in the Basics of kneading and baking section, there are topics with master classes from experienced bakers, look what the bun should be), 3) the bread may have stagnated, a crush was needed, but it is not on Borodino bread

Beeka, tell p. 3) the bread may have stagnated, you needed a crush, but how to do it? I feel that the bread rises well, and there is still enough time before the baking starts (it’s about 1 hour 40 minutes before the end of the program, and it will soon come up to the edge of the bucket), it means that the roof will collapse, what should I do? Can I put less yeast?
On which program is it better to bake whole grain and wheat-rye?

And yet, did anyone use program # 14?

I started putting in less yeast and the roof stopped dropping.

serg_ooo, thanks. Yesterday I tried to put less yeast, it rose more slowly, but fast enough to fail at the very end. I'll try even less, and a little less water. Still, I will achieve the desired result.
I took this recipe, it seems Beeka exhibited:

premium wheat flour - 240g
rye flour - 120g
whole grain flour millet. - 120g
water - 305 ml
salt -1.5 tsp l
rast. oil - 0.5 tbsp. l
powdered milk -2 tbsp. l
dry yeast - 1.5 tsp
Oven on program 8. True, very tasty. Can I change the program, basic 1 or gluten free 7?

And another question, when whole grain flour is sifted, bran remains in the sieve. Them in the same bucket?

Lydia Lydia Yes, try baking on the main program. And take not 305 ml of water, but 290 ml. And what was the weight of the bread? This recipe is for 750g baked goods. After sifting the flour, everything that remains is also in the bucket, and you can also add seeds. In general, I was convinced that I needed to take recipes from a book from our HP and experiment with them. At the same time, leaving all the proportions that are prescribed in the book. for example
on the main program, you can add either whole grain or rye or corn flour to wheat flour, at least all 4 varieties. The main thing is that the total weight does not exceed 560 grams, and replace the water with milk either completely or in half. Airy bread is obtained. See the photo above.

Dear bakers, why, when I roll out the dough, I hear the bubbles bursting in it. This is normal? Sorry for the stupid question.

[KatRin]

KatRin Quite normal

We recently bought a bread maker. We cannot understand how and on what program to bake yeast-free bread. There are many recipes, but how to set the program correctly? If you try on an individual program (No. 14), then how to set the time correctly? They bought it mainly because of this type of bread, but it is not in the recipe book, although this mode is indicated everywhere in the descriptions of this bread machine. We will be glad to have proven tips and recipes. Thank you in advance!

Yeast-free bread is muffin, matza, chapatis, African flatbreads, and some types of lavash (Armenian), all other bread
contained and will contain yeast, as much as you would like it. The fact that some sellers on the websites call yeast-free baked goods is not pure fraud.
Yeast-free and gluten-free baked goods https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

Good day! Yesterday I baked Viennese bread from Richard Bertine (I also took it somewhere on the Internet).


Milk 250g
butter 60g
eggs - 2 pcs
salt 10g
sugar - 40g
premium flour - 500g + 1 tbsp. l when mixing
fresh yeast (pressed) - 10 (I took 9g). Basic mode or sweet light crust - so in the recipe. (I baked on the sweet mode, 1000, medium crust).
The dough appears thin at first. But that's how it should be, because everything worked out. The loaf is smooth, beautiful.

LydiaLidia With a beautiful, and most importantly, delicious bread for you.
I baked bread the same yesterday, but as I already wrote, I bake bread more than once exclusively according to a book of recipes from KhP. With rare exceptions, I take recipes from the Internet. One of these exceptions was Easter cake.
And so program No. 1, weight 1000g, dark crust. Added whole grain flour, wheat 450 + 110 whole grain.

And yet, did anyone use program # 14?

On the 14th program, I baked Japanese white bread from a color book - it turned out quite tasty. The pulp is so slightly rubbery. Only the roof fell a little in the middle

Greetings to all!
I'm going to buy a bakery and study the information :)
I look at Philips.
I saw a mention of a certain color book of recipes and I will be very grateful to someone who can send it to me.

Good day! Here is the link to the book
🔗 or 🔗

Thank you very much!
only this is what they write:
This link was removed or not found.

I saw a mention of a certain color book of recipes and I will be very grateful to someone who can send it to me.

Use recipes from the forum, colored, free, with user comments, almost any will do, it's like "first class ink" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194350.60

pony111 What does this phrase mean in English? Do not listen to anyone and bake the first bread only according to the recipe book from HP. Believe me, all the recipes are very well selected, measured, and checked by my personal one more than a dozen times. Tom has photo reports. The only thing is that as I gain experience, I add something to the recipe. For example, in
program No. 1, along with wheat flour, I add rye or whole grain flour, as well as peeled seeds, sesame seeds, etc.

[finist]

finist This inscription says that the link is broken, the file has been deleted.

sazalexter Thanks. Mom said learn english

How do I insert a file?

No way, place in a file hosting service, then there is no active link, although the admin does not encourage this

Thank you all for your warm participation :))
Naturally, I will make every effort to use the experience gained on this incomparable forum :)) ..
However, if there is ... why not have it?
For, as the popular wisdom says, it won't pull your hands off, but it may come in handy :)
And any information is never superfluous ..
Therefore, I will be grateful to the one who drops the mentioned book by mail (received)
Thanks a lot in advance !!!

Got it all!!!
My lowest obeisances to Lydia and Vadim!