Genus
Quote: Stafa

I constantly bake M size and the bread always pops out well, I just sort of ruin the bucket a bit, or you can let the bread stand in the bucket for a couple of minutes and then the identity jumps out very well.
Disconnect, open the lid and let it stand for 5 minutes, and then wipe it out, right?
Stafa
Yes, that's exactly what I do. And the shoulder blade remained for 1.5 years only a couple of times in bread, and then when I experimented with rye flour.
marinastom
Quote: Genus

Disconnect, open the lid and let it stand for 5 minutes, and then wipe it out, right?
Nah, take out the bucket, otherwise it's still hot in the stove. This is essentially a prelude to the second point.
Oh, I didn't see Svetin's answer.
Genus
I will try
marinastom
Quote: Stafa

Yes, that's exactly what I do. And the shoulder blade remained for 1.5 years only a couple of times in bread, and then when I experimented with rye flour.
And I rarely, but it happens.
Stafa
Quote: marinastom

Nah, take out the bucket, otherwise it's still hot in the stove. This is essentially a prelude to the second point.
Oh, I didn't see Svetin's answer.

Marin, I always bake bread in the morning, I have a nightly rate of 97 kopecks and set it at 7 am to be ready. And I almost always get it with my eyes closed. She squeaked - turned it off, opened it, found the grabber - turned it over on the net and ran to fill it up with my eyes closed, practically all this action. So I can't pull it out and stand in a bucket.
Wit
Quote: Stafa

Marin, I always bake bread in the morning, I have a nightly rate of 97 kopecks and set it at 7 am to be ready. And I almost always get it with my eyes closed. She squeaked - turned it off, opened it, found the grabber - turned it over on the net and ran to fill it up with my eyes closed, practically all this action.
Well, just like me!
Rina
Quote: Genus

Disconnect, open the lid and let it stand for 5 minutes, and then wipe it out, right?

and you can also safely leave it in the bread maker for half an hour or an hour, until it cools down to the "grip" temperature (that is, to such that you can take the bucket with your bare hands). Then the bread is guaranteed to pop out, and all ripening processes in it will take place (this has a good effect on the quality of the crumb). And the sweaty crust then dries up literally in 10-15 minutes in the open air.

Sometimes I leave the bread in the bread maker for several hours, nothing is done with it.

PS I don’t use any potholders, I don’t burn my hands.
marinastom
Quote: Stafa

Marin, I always bake bread in the morning, I have a nightly rate of 97 kopecks and set it at 7 in the morning to be ready. And I almost always get it with my eyes closed. She squeaked - turned it off, opened it, found the grabber - turned it over on the net and ran to fill it up with my eyes closed, practically all this action.
No, mine are yelling in unison that this smell does not let them sleep when baking. Now you can close it on the balcony for the night.
Stafa
Quote: Rina

and you can also safely leave it often in the bread maker for half an hour or an hour, until it cools down to the "grip" temperature
Sometimes I leave the bread in the bread maker for several hours, nothing is done with it.

PS I don’t use any potholders, I don’t burn my hands.

Here I disagree, the crust becomes like rubber and thick, if there was no difference - I would fick with my eyes closed, dancing with tambourines. And then I don't like to watch my husband cut the crust in a circle, I'd rather run on time.

Quote: marinastom

No, mine are yelling in unison that this smell does not let them sleep when baking. Now you can close it on the balcony for the night.
Years of training - and now it does not interfere with sleep, although after I baked onion bread in a cartoon - and then the smell soared for two days before belching - now at night it practically does not smell
marinastom
Quote: Stafa

Here I disagree, the crust becomes like rubber and thick, if there was no difference - I would fick with my eyes closed, dancing with tambourines. And then I don’t like to watch my husband cut the crust in a circle, I’d better run on time.
Yeah, and I don't like the stale crust. She's already plump, especially if you overdo it with sweetness.
Rina
Bread does not give me sleep if I put wheat-rye. And simple wheat just does not give such a bright smell, everyone is asleep. I put it somewhere around midnight, about ready by four or five in the morning, has time to ripen and cool down. In general, at 7 in the morning I shake it out, at 8 already kids can eat it
If you get the bread warm (hot, but so that you can take it with your bare hands), then the crust dries quite normally to excellent crunchiness (my youngest loves these pink salmon). And to dance with hot bread, when there is steam inside, when the crumb is crumpled just from the fact that you take it with your hands, this is not for me. The other day I pulled the bread out of the oven 15 minutes after the signal. So what? It crumpled easily, the crumb in the already cooled bread has a clearly different structure, more wadded or something ... nooo ... getting it hot is not my method.
Genus
And tell me about flour, there is wheat flour, yes, but what is whole. And I want to bake onion bread according to Seleznev's recipe, they need PANAFARIN and 4 PEPPER MILL MILL. For me, of course, these are mysteries. In which store to buy them.
entin
Quote: Rina

Sometimes I leave the bread in the bread maker for several hours, nothing is done with it.
And I thought that he would fall if left inside ...
Rina
if the flour / liquid balance is in order, it will not fall off. Maximum - slightly wrinkles the roof. But I have it and with a "correct" (hot) recess, the roof wrinkles.

just when I took out the hot bread, it flattened - the side crumpled very easily.
sazalexter
Quote: Genus

And tell me about flour, there is wheat flour, yes, but what is whole. And I want to bake onion bread according to Seleznev's recipe, they need PANAFARIN and 4 PEPPER MILL MILL. For me, of course, these are mysteries. In which store to buy them.
In Moscow https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=70.0
bake according to recipes from the forum, it's easier without frills https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147815.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6127.0
#
eka911
Please share the recipe for sandwich bread and on which program can you bake it in 2500?
I bought a sandwich maker today ...
sazalexter
Stagnation bar https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1016.0

mode basic

1.75 tsp dry yeast
- 500 grams of wheat flour
- 1.5 tbsp. l. Sahara
- 1.2 tsp. salt (in my case sea salt)
- 40 grams of butter
- 260 ml of water
Elena 65
Quote: eka911

Please share the recipe for sandwich bread and on which program can you bake it in 2500?
I bought a sandwich maker today ...
Recipe from instruction book number 1
flour 400gr.
water 250 ml.
sugar 1 tsp
salt 1 tsp
vegetable oil 1 table. the spoon
yeast 3/4 tsp

recipe number 2
flour 380gr.
water 250 ml.
sugar 2 tbsp. l.
oil drain .. 30 gr.
yeast 1 tsp
I haven't baked both recipes yet (I don't like sandwiches)
eka911
Quote: sazalexter

Stagnation bar https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1016.0

mode basic

1.75 tsp dry yeast
- 500 grams of wheat flour
- 1.5 tbsp. l. Sahara
- 1.2 tsp. salt (in my case sea salt)
- 40 grams of butter
- 260 ml of water
I'm sorry, this is my answer to a request to share a recipe that is suitable for sandwiches?
eka911
Quote: Elena 65

Recipe from instruction book number 1
flour 400gr.
water 250 ml.
sugar 1 tsp
salt 1 tsp
vegetable oil 1 table. the spoon
yeast 3/4 tsp

recipe number 2
flour 380gr.
water 250 ml.
sugar 2 tbsp. l.
oil drain .. 30 gr.
yeast 1 tsp
I haven't baked both recipes yet (I don't like sandwiches)

and on which program is it written to bake?
and in what size is the number of products indicated?
Rina
Quote: eka911

I'm sorry, this is my answer to a request to share a recipe that is suitable for sandwiches?

he is.
if you want to bake in a bread maker, you can take the basic recipe from the instructions. To compact the crumb:
10 ml of water replace 10 ml of apple cider vinegar (naturally fermented)
and / or
yeast is not dry, but pressed (7 g of yeast per 500 g of flour).

The gingerbread man is a little denser than for the main recipe, so that the crumb is slightly denser (not 320 ml, but 280-300 ml).

For size, see instructions. Small - from 400 g of flour, medium - from 500, large - from 600.
Basic program (four hours)
Elena 65
Quote: eka911

and on what program is it written to bake?
and in what size is the number of products indicated?
Size M
I have a special program Sandwich No. 10 (I have a European), looked at the time table, it coincides with Diet No. 3 or No. 6 with raisins. The total time is the same 5 hours and the time sections are the same.
eka911
Quote: Elena 65

Size M
I have a special program Sandwich No. 10 (I have a European), looked at the time table, it coincides with Diet No. 3 or No. 6 with raisins. The total time is the same 5 hours and the time sections are the same.

my favorite size thanks, I'll try
Lagri
Quote: Elena 65

(I have a European),
Lena, such a question: did the instructions for your European say that the settings are saved for up to 30 minutes, when the electricity is turned off, or also 7 minutes, like ours?
Elena 65
Quote: Lagri

Lena, such a question: did the instructions for your European say that the settings are saved for up to 30 minutes, when the electricity is turned off, or also 7 minutes, like ours?
I didn't translate it, only the recipes and the Brioche regime. I just turned it off several times (pulled it out of the socket) at 1.10 minutes (rise mode) and 49 minutes (baking mode). I have never reset the program, it immediately starts and continues the program, without pressing Start.
Lagri
Quote: Elena 65

I didn't translate it, only the recipes and the Brioche regime. I just turned it off several times (pulled it out of the socket) at 1.10 minutes (rise mode) and 49 minutes (baking mode). I have never reset the program, it immediately starts and continues the program, without pressing Start.
Turned off for 30 minutes on the rise and even on baking?
Lagri
Helen, happy birthday! Happiness, health and all the best!
🔗
Lagri
Quote: Elena 65

only recipes and Brioche regimen.
Flax, do you bake Brioche in the form of bread or buns? I want to try baking bread, but I'm thinking which mode to choose ... I dug up the recipe in the internet.
Elena 65
Quote: Lagri

Turned off for 30 minutes on the rise and even on baking?
Baking from 50 minutes, and I didn't have time, until 48 minutes. she is just starting to warm up, so she boldly turned it off (put the corn one, added 20 minutes of rise, the roof still allowed)
Thank you for the flowers, and congratulations
Elena 65
Quote: Lagri

Flax, do you bake Brioche in the form of bread or buns? I want to try baking bread, but I'm thinking which mode to choose ... I dug up the recipe in the internet.
BRIOSH Pigtail
flour 420
oil drain. 35/45
salt 1.5 tsp
sugar 4 tbsp. l.
cream 20% 110
milk 2.5% 100
egg 1
ascorbic acid
vanilla
raisins 100
yeast 1.25
A feature of the regime is a long batch of two stages. The oil is divided into two parts, the first in the first batch, the second in the second, the rise is heated. Cold sliced ​​butter. 1 lift 60 min. Then I take it out, weave a pigtail, remove the shoulder blade 2, lift 45 minutes. I did it on the main one, wanted to post it on the forum - it doesn't look like it, it loses.
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
The recipe from the book of hell is also very tasty.
Drain oil 50/70 gr. frozen.
Wheat flour Makfa 400gr.
Powdered milk 2 tbsp. l. / 12 gr.
Salt 1.25 tsp
vanilla
Sugar / honey 4 tbsp. l. / 40 gr.
Raisins / candied fruits / nuts 60 gr.
milk 180 ml.
Egg 2
Yeast 1.25
Lagri
So on the main one. all the same. I, of course, have no time for braids - at least taste the taste.
Tamar
Lenochka! Happy Birthday! Fulfillment of dreams!!!
Wit
Lenochka! Happy Birthday! I wish you good health, happiness, well-being in your family and all the very best!
🔗 🔗 🔗
marinastom
Helen, I repeat. So that you and your loved ones are lucky in everything, so that all of you are healthy and happy! Congratulations!
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Elena 65
Thank you all for your congratulations and good wishes.
P.S. Among the gifts I accidentally turned out to be an ice cream maker, I'm going to study the forum - Ice cream maker Kenwood IM 250, now in the summer we will cool down with our ice cream
Wit
I share the test results on the topic "Another rotozystvo". I decided to start baking (basic, highly active compressed yeast, XL size, medium crust) at 0h.05min. No timer. The alarm clock did not start - they say, I will program myself. I can do it with an accuracy of + -5 minutes. Only, either from an ustatka after a working week, or I don’t know, but I slept ineptly, because the doors to the kitchen were closed and to the bedroom too. I woke up at 4:38 am and, muttering "Let's check the grip according to Rina's method," I felt (wildly sleepy!) Found HP. The body was hot (the "Bread heating" mode is automatically turned on - I still did not understand what it is), but the handle of the bucket is quite gripping. The bucket itself is hot and decided not to risk it - he took it with potholders and turned it over. The bread flew out like a cork. Well, I think a good bit of a spatula in the bread. But no! Remained in the bucket. I was delighted and wandered off to sleep. In the morning we had breakfast with fresh, delicious, as always bread.Here it is, standing in HP for almost 40 minutes.
🔗
🔗
marinastom
Vital, like, bread very good. even nothing. But, to concretize the impression, a magnifying glass is not enough.
Wit
Quote: marinastom

Vital, like, bread very good. even nothing. But, to concretize the impression there is not enough magnifying glass.
I'm afraid of Rina! She scolds that I'm uploading big pictures. But for you I will put and tick from Rina.
Rina
Vit, if you upload pictures through something like a radical (although he was completely exhausted), then there may be a "click-to-click" option and put something like 1000 for the full size of the pictures, and not the recommended 600.
Wit
Quote: Rina

Vit, if you upload pictures through something like a radical (although he was completely exhausted), then there may be a "click-to-click" option and put something like 1000 for the full size of the pictures, and not the recommended 600.
She, I have not used it for a long time for the reason you named. And I fill in from here: 🔗
And, too, the increase on click has ceased to fury. BUT!!!!! ONLY HERE! In all other places - no problem.
mowgli
and at the beginning of May I inserted pictures from the radical and by clicking the norms it turned out
marinastom
Quote: Wit

I'm afraid of Rina! She scolds that I'm uploading big pictures. But for you I will put and tick from Rina.
Look, they scared the hedgehog with the bare back of the body. For some reason, Rina never scolded me. Maybe he'll get there yet?
PS. Someone put up such a cool smiley about ata-ta. She was walking.
entin
Quote: Wit

I share the test results on the topic "Another rotozystvo".

And I am no longer afraid of "rotozeism". I don't know how to link to a message, here:

I sometimes leave the bread in the bread maker for several hours, nothing is done with it "Reply # 1210 23 May 2013, 10:38" Rina
Elena 65
Vitalik, beauty, but what is the recipe ?.
I once left for 2 hours, I could not come home on time, to be honest, I VERY DID NOT LIKE it, I will not do this anymore. But for 10-15 minutes on heating is constant. I do so from the first breads.
Wit
Quote: Elena 65

Vitalik, beauty, but what is the recipe ?.
Yes, according to program 01. So I wrote there: "... I decided to start baking (basic, highly active pressed yeast, size XL, medium crust) at 0h.05min ...."
Elena 65
Quote: Wit

Yes, according to program 01. So I wrote there: "... I decided to start baking (basic, highly active pressed yeast, size XL, medium crust) at 0h.05min ...."
Vitalik - the recipe is interesting and not the mode.
Wit
Quote: Elena 65

Vitalik - the recipe is interesting and not the mode.
I forgot! Mode 01, and slightly changed the recipe: 150 g - rye flour + 450 g wheat. And instead of dry yeast I took fresh pressed highly active ones. Here!
Elena 65
Quote: Wit

I forgot! Mode 01, and slightly changed the recipe: 150 g - rye flour + 450 g wheat. And instead of dry yeast I took fresh pressed highly active ones. Here!
and how much liquid and what kind (water or kvass, beer, kefir, whey) It hurts a beautiful loaf. I want to try.
VishenkaSV
Elena, happy birthday! Happiness, health, new delicious breads !!
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