Breadmaker-multicooker Redmond RBM-1910

[My favorite casserole:]

Have you bought a glass tray separately for the bread machine? Have you tried the oven in the bucket?

Yes, I bought the trays separately, at first I made casseroles in a bucket, but it became a pity to drive it because of one pack of cottage cheese, and the bucket is often busy when long sourdough bread matures in it.
And so I stuff the buckets of dough into a bag, put them in a quiet corner, and the stove is free at this time.

My favorite casserole:

Curd 9% - 1 pack (200 g)
serum - 100 ml
egg - 1 pc.
semolina - 1/3 cup
sugar - 1-2 tbsp. l. (based on the acidic curd)
soda - 0.5 tsp. + 0.3 tsp lemon. to-you
salt - 1 \ 3 tsp. (you can skip the salt)
raisins / vanillin - to taste

Bake 40 minutes on "Biscuit" avenue + give half an hour to reach in the oven.

And I won't ruin the bucket if I bake in it?



How do you place the glass tray at the bottom of the bread machine? What are you betting on?

And I won't ruin the bucket if I bake in it?

No, don’t spoil it, it’s designed for that.
To cover the bucket, it is not the HP temperature that is dangerous, but a sharp drop (for example, pouring ice water into very hot water) and picking it with any spoons and spatulas, except for silicone ones.
I do not risk rubbing the bucket even with the abrasive side of a dishwashing sponge, I wipe it only with the soft side and do not use any household chemicals.

Quote: ladnomarina on Apr 15. 2017, 21:49
KroNa, can you describe in more detail how you use glass and saucepans?

It's very simple - I remove the buckets, cover the pins of the mechanism with an empty inverted tin can, put any vessel on the can that fits in the HP chamber, and turn on the program I need.
Then everything is cooked, as in the oven, stewed and cooked in closed pots, baked in open forms.
I take cans of different heights, under a high container for yogurt and a large cake mold I substitute the smallest one, only two centimeters, and I put the trays and pans on a large one, from under the stew. Then I opened the bottom of the can for better thermal conductivity, and we got a tin ring-stand.
And soon I stumbled upon a gizmo that was very suitable for this purpose in the store - a stand for spoons-forks made of iron rods, I also put a little handles on it, removed the extra height and now it will narrow the stand in HP.

I also love casseroles, but I bake them in the oven, they bake well. I also like it with dried fruits, and also with cocoa and pine nuts.



Do you grind the rolled oats? Do you put it straight in flakes?

I also love casseroles, but I bake them in the oven, they bake well.

So yes, but I don't have an oven right now, and to heat up a healthy fool because of one casserole, especially in summer, when it gets hot, is an extra hemorrhoid and a waste of energy, let the little one work better.

Do you grind the rolled oats? Do you put it straight in flakes?

No, I don’t grind it, so I soak the flakes first.
Ground (passed through a large grinder) can be soaked for a short time, along with semolina.

I usually grind rolled oats in a blender. I add it instead of flour to everything: to cookies, pancakes, even squash, meat and fish soufflé, etc.



Squash



It's more useful this way :-)

I usually grind hercules in a blender.

Oh, thanks for the idea, I'll have to try!
My blender appeared not so long ago and I have not got used to relying on it yet.
And so I also try to roll hercules everywhere, otherwise I don't eat any porridge and I use the rest of the cereals even as a side dish, but the oatmeal remains in flight.

The blender perfectly grinds to the state of flour ...

Hello colleagues in the class and the stove!
I want to join your ranks since 1910. She is already a month old. My experience of using: the recipes from the book are dubious, but I baked Karelian with paprika - just wheat bread of an unusual orange color; white according to the first recipe - norms, sour cream - it turned out to be a brick. I take recipes from here, from the forum, and adjust them to suit my own flour. Here they asked about the Darnitskiy from the book, undermining the recipe by hand (I needed more flour, maybe because of the honey) and in no case using a gluten-free program, I bake the most favorite bread in our family. I bake on the main 1, light crust, the middle one burns on it. I also baked corn - for an amateur, out of 3 types of flour - it did not rise, you need to think about the recipe and pick up a prog. I liked French with malt, a la Borodino, but the book also messes up. Well, by Easter, of course, Elena Bo, thanks to her! I'm baking butter now! And very tasty, just super. I baked a Hamburg one, but also calculated.

[Svethen]

Svethen, Congratulations on your assistant! Your bread is wonderful!

I baked a Hamburg one, but also calculated.

Happy for you! I also recently bought 1910, and thanks to the forum, I learned how to bake. Can I have your Hamburg recipe? I often bake whole wheat wheat with apple yogurt. Fluffy, tender bread

In our book, Hamburg ... p. 44. So I danced about from him: 3 yolks from yesterday's meringues were lying around in the refrigerator, oil pod. 2 tbsp, + 1 tbsp of butter (for taste), fatty whey from homemade mascarpone 210 ml (approximately), 1 tbsp of sugar, 1 tsp of salt, flour 450g + then another 50 per bun, yeast 1.5 tsp, something like that, all room temperature. Then, like in a book: I put the prog on 17 - kneading with a change in time, it was interesting to try, interesting, by the way, kneads, 20 minutes, very diligently, finished, but did not knead the yeast, I put the biscuit for 1 minute, activate the teng and after half an hour the dough looks like dough. Mixed by hand on the table and put 23 proofers and baked goods. As you can see, dancing with a tambourine. It is unlikely that I will repeat it again. If only the French regime? Well, the result is in the photo, the taste is sehr gut, delicate creamy from whey, delicate yellowish color from yolks - it just came together!

whole wheat yoghurt with apple

Marina, do you have yoghurt with an apple or an apple in your bread?

but she baked Karelian bread with paprika - just wheat bread of an unusual orange color;

The combination of a spoonful of tomato paste and a touch of turmeric gives the bread a pleasant orange color.
Without turmeric, only with the so-called paste, bran bread turns out to be a dark gray-pink color, and with turmeric it comes out more fun.

If only the French regime? Well, the result is in the photo, the taste is seh

To your question, grated apple 130.0 thick nat yogurt. 300.0 oil rast 2 tbsp. l sugar 1.5 st. l med1st. l salt 1.5 h l shivering 1.5 h. l flour 300.0 wheat flour. whole grains. wallpaper naya 220.0 mode whole grain crust medium. Gambursky was invented according to a strange program. It turns out that bread is baked with a short proofing, but this is not correct.

The pleasant orange color of the bread gives

just ground paprika, which did not taste, for this I will put it in pieces next time, bought it, my daughter is a fan of her, tomato paste, IMHO, not mine. I haven’t baked the bran and whole grain yet, we’ll finish the Hamburg one and I’ll try the whole grain, I bought flour in five! There are a lot of recipes here and Marina offers for our stove, only I didn't get yogurt, yogurt came out, but she also went into action, for pancakes!

Who cooked yogurt, tell me how much time is better to put, otherwise I put yogurt for the night as a result. On evitalia.

[Svethen]

Svethen, I tried to set both at 6 and 8 o'clock, it also turned out yogurt, probably overheats
now I'm cooking in a multicooker

Who cooked yogurt, tell me how much time is better to put, otherwise I put yogurt for the night as a result.

It seems to me that my oven has a high temperature, yoghurt is prepared in 4 hours with the lid ajar.
I ferment 1.5 liters of milk with a 150 g dairy activator jar, put it in a large jar.

I didn't get yogurt,

I buy yoghurt in a magnet from a korenovka, natural, thick. If you don’t have one, it can go sour white. A decent bread, try it. The gingerbread man is loose at first from whole grain, but by the end of the batch it is perfect. I do not add anything, problem-free bread, and delicious, mine liked it more than anyone else that baked.

Who cooked yogurt

For 8 hours there will be yogurt, set it to 12.

Report on sour cream bread from the recipe book.
I baked it at night. I was worried. Whoever succeeded and who didn't - like a brick.
The proportions were strictly observed.
Happened!
Liked:
1. The bread is baked well. The crumb springs gorgeous.
2. The taste is sweet, delicate, like a loaf. It is possible with butter and jam instead of a roll.
3. The crust is very crispy. We love that.
Did not like:
1. The husband said he was too sweet. Less sugar. Otherwise with the soup ...
2. The crust is very fried, a bit thick for a small loaf. This is despite the fact that I pulled it out 5 minutes earlier.
3. The loaf is small, crooked out. One side is higher than the other.
What needs to be finalized ...
1. In the recipe book, the weight is 750 g, the crust is medium. You can safely set the weight of 500 g and the crust is light. Then you won't have to take it out earlier.
2. Reduce the amount of sugar. The crust will certainly be less fried ...
3. Increase the size of the kolobok by 1.5 - 2 times.
Questions
1. Tell me, if I reduce the sugar according to the recipe, do I need to report anything else? Nuuuu, to keep the balance of dry and liquid ingredients?
2. Has anyone tried to bake a larger loaf of sour cream bread? Is it baked?

Tell me, if I reduce the sugar according to the prescription, there is no need to report anything else? Nuuuu, to keep the balance of dry and liquid ingredients?

Looked at the recipe. Sugar, of course, you need 1.5 tbsp. l so that there is bread, not baked goods. Yeast is also a lot for 300.0 flour. I put 1.5 on baking, and that's enough. The husband is right, this is not bread for soup. Estonian with cottage cheese is the same

Then how much sugar and yeast should you put?



Replace with something?

Then how much sugar and yeast should you put?

So many The amount of flour and other ingredients for making bread of various sizes

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Replace with something?

Sugar and yeast are not included in the "dry" dough ingredients. And there is no need to compensate them for the volume of the test.

Thank you :-)

2. Has anyone tried to bake a larger loaf of sour cream bread? Is it baked?

I did not bake sour cream, I make "oatmeal" (3 tablespoons of flour + a glass of rolled oats) and "bran" (3 tablespoons of flour a glass of bran) with various additives, sometimes kilogram loaves come out, but the bread is baked perfectly.
For me, rye is always baked in standard 50 minutes, but there the size is small, only 250-300 g of flour.

Share a detailed recipe, please.



I baked the second sour cream. Increased the amount of ingredients by 1.5 times. Only sugar and yeast were left at the same level.
The bread turned out to be beautiful, the loaf is even, and not crooked. The crust is even, not burnt. We will taste it when it cools down.

Share a detailed recipe, please.

Do not be afraid to bake bread Take recipes from the forum, they are suitable for all models of x / ovens

Including for redmond (see alphabetically)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=499;start=0

Wheat yeast bread

Oooooooo please share your oatmeal recipe.
I respect healthy, correct bread ...



And what is the recipe for baking rye? I haven't tried rye yet ...



Something there are many recipes ... I'm getting lost ...




Don't write here?

[Nastasya78]

Oooooooo please share your oatmeal recipe.
I respect healthy, correct bread ...

Nastasya78, it is difficult for me to share my recipes, firstly, now I make bread mainly with sourdough, and secondly, I constantly modify the composition and change it with various additives, besides, I do not weigh the ingredients, but measure them with glasses-spoons.
Our measuring spoon from HP holds less product than a regular dining room, and my spoon is almost old, Soviet, even grandmother's. I measure all dry additives with a measuring spoon, and liquid additives (leaven, oil, molasses, tomato paste, etc.) - with a table one, which means that the recipes will be only approximate.

Flour three glasses 480g
a glass of rolled oats (generously, i.e. with a slide) 100g
serum 330-350 ml
salt 1.5 tsp
sugar 1.5 tbsp
yeast 12g (raw)

The dough will be thin at first until the flakes absorb water, so don't rush to add flour.
I do not always add oil, if the bun turns out to be steep, then I pour a couple of spoons before the last kneading.
The bread with oatmeal turns out to be very fluffy and soft, you can make 2 by 2 (oatmeal flour), but then it will crumble a lot.

If you add a spoonful of tomato paste and a quarter teaspoon of turmeric, the bread will be a cheerful orange color.
You just need to take this spoon into account in the total amount of liquid.

If you replace a glass of rolled oats with a glass of bran, then you will need less liquid, about 300 ml.
Bran fried in a pan seem to take more liquid (with fried baked only once).
With bran, bread does not rise so high, but I will work on it yet.

I also made bread with potato flakes (I bought the cheapest ones to try).
For the same composition of flour-salt-sugar-yeast - a glass of cereal (130 g was written on the pack, it was enough for two times), only instead of whey I took potato broth this time, but more liquid was consumed, about 400 ml.
Also very airy bread turned out.

And what is the recipe for baking rye? I haven't tried rye yet ...

Oh, this is complete horror! Now I will sketch out the composition:
Thick wheat sourdough - one spoon, hw flour. peeled 1.5 cups (240 g), a glass of whey, 1 tablespoon each of paste, molasses, instant chicory, 2 tablespoons of flaxseed flour, 1 tsp each of salt, hot red pepper and turmeric, 2 hours l ground coriander.
Yesterday I baked such a loaf, I'll try it tonight.
The day before, I did almost the same, but with the addition of prunes and dried apricots.

Now I looked at the notes: I started a new leaven on the 15th in the morning, in the evening of the 17th it was already ripe, on the night of the same day it started up a dough, and the next day, late in the evening, it baked bread.
All in all and business!

And if you bake oat bread with dry yeast, how much should you add? Can you replace the serum with something?



Do you have a recipe for a simple rye, not based on sourdough, but on yeast? I'm new ... I have only two wheat bread and one cake on my shoulders ...



I'm afraid to take rye bread ...



Well, if only with a small amount of rye flour ...



For me, the leaven is still almost an alien substance ...

girls, tell me. how to add to bookmarks now, can't find anything

[Tatyana]

Tatyana, under the name of the topic there is a strip with signs of social networks, on the right of it the very last icon is a white heart, this is it

I'm all about oatmeal ... You can replace 12 grams of raw yeast with 1.5 tsp. dry, and whey for water or milk?



Or what other sour milk to take?

And if you bake oat bread with dry yeast, how much should you add? Can you replace the serum with something?

Answer 1. The amount of flour and other ingredients for making bread of various sizes

Answer 2. You can. Water, milk, diluted kefir and so on ...

Above, I gave you a link to the CONTENTS section of the Basics of kneading and baking section - there are all the answers to your questions, this section is also for beginners

About yeast Conversion of dry yeast into wet, pressed (and vice versa)

Don't get lost and don't be lazy - read all the topics in the Contents section ... this is written for you.

And if you bake oat bread with dry yeast, how much should you add?

Here I am not Copenhagen, it seems they wrote that the replacement is at the rate of 1: 3.

Can you replace the serum with something?

In bread - water, and in baking milk, kefir, yogurt.

Do you have a recipe for a simple rye, not based on sourdough, but on yeast? I'm new ... I have only two wheat bread and one cake on my shoulders ...

I'm afraid to take rye bread ...

Then it is better to start with the wheat-rye type Darnitsky, then try 50x50 and rye-wheat.
And I played a little with yeast r-psh and switched to pure rye sourdough and wheat with additives.
Look for recipes on the forum through a search engine, there are a lot of them with comments from the authors and additions of other users.

And if you add poppy seeds, raisins, candied fruits, etc. to your taste and desire, do you need to increase the amount of liquid, and most importantly - how? How much? Additives are dry foods ...



Probably I ask stupid questions, but they torment me ...



I even dream at night that I am bread for the river ...

And if you add poppy seeds, raisins, candied fruits, etc. to your taste and desire, do you need to increase the amount of liquid, and most importantly - how? How much? Additives are dry foods ...

While it is better not to change the recipe very much, if you add something, then only one and a little, add water just a spoonful (sometimes even a lot of a whole spoon), then fill your hand and feel free to experiment.
Write down what you are changing, analyze the result, draw conclusions, learn from mistakes.

Svetlana, thanks for the tip

Admin, you gave the amount of flour and other ingredients to make breads of various sizes. It was only about wheat bread. And you can't tell by the example of wheat - rye bread. I want to verify Darnitsky's recipe from the recipe book before baking ...



Books



Awuuuuu ...

Admin, you gave the amount of flour and other ingredients to make breads of various sizes. It was only about wheat bread. And you can't tell by the example of wheat - rye bread.

it is better to ask this question in that topic, there it will be noticed and answered faster

[Anastasia]

Anastasia... What are you going to check against the tables?
You baked sour cream bread and saw that only in your HP and in practice you can "verify"
You make a darnitsky from a book, look at the result and decide for yourself what to change next time.

And while baking in your own HP, look at the bun and adjust the liquid according to the photos !!! a kolobok of this type, tables will not save. The tables are only approximate, but you have the flour that you bought, far from tabular, with its own character and moisture capacity.

If in doubt about the recipe, take any on the forum. But all the same, you will have to verify in the oven, and not according to the table.
The degree of baking of this or that recipe by the size of the bookmark of products, whether or not it rests on the lid, only in practice you will know.

And what's wrong with the recipe in the book? the composition is quite tasty.
And no one will tell you the exact amount of water and yeast.
You baked sour cream, so remember how much of your yeast was actually required per weight of flour for a delicious result.
Want to resize your recipe? multiply all the ingredients by one factor.

And if you add poppy seeds, raisins, candied fruits, etc. to your taste and desire, do you need to increase the amount of liquid, and most importantly - how? How much? Additives are dry foods ...

not this way. There is a frame of bread in the form of dough. And supplements are just like a load on him. Above. They do not participate in the formation of bread. They are on their own. Usually 1 / 5-1 / 3 of the flour can be thrown. When there are many of them, they can sink to the bottom of the product if it is moist and tender.
Additives are usually thrown in after the dough has formed.
But, if, of course, you put dry raisins into the cake, then it will draw water from the dough over itself. Therefore, the additives are first made so that they are already ready for eating))) Raisins are steamed, for example, and rolled in flour.

[MASTER CLASSES FOR KNITTING THE Dough (BOXES)]

It was only about wheat bread. And you can't tell by the example of wheat - rye bread.I want to verify Darnitsky's recipe from the recipe book before baking ...

Anastasia, you categorically ignore me, my tips, and at the same time are looking for my help in other sections on the same issues

This will not work! You need to try and take our advice CAREFULLY. The entire forum cannot repeat what is VERY ACCESSIBLE AND DETAILED WITH A PHOTO is written in our instructions.

Discover and learn from topics MASTER CLASSES FOR KNITTING THE Dough (BOXES) - look, there is a dough for rye bread.
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

All answered in the topic.



Thanks, fffuntic



As for the Darnitsky recipe, there is clearly not enough water, if we compare it with the BASE. I don't want to translate products in vain ...



Admin, I am not ignoring you. It's just that it's easier for me to draw information in the course of live communication than from dry instructions, albeit very detailed.
And the information there piles up so much that you get lost. I’ll figure it out, read everything gradually. They just rush me, every day they ask to bake bread ... But everything takes time! And I also have two small children. Concentrated and thoughtful, I can read texts only at night, when the boys are asleep ...



But, I already started a daddy and copy useful information there, both from the forum and from the instructions.



And even some recipes that I want to try ...

[minimum]

Anastasia and you are looking for this lack of water in the tables? and even some kind of base? It would be better to take a quarter of a glass of sour milk. If you do not have whey, dilute fresh (non-acidic) kefir (fermented baked milk, yogurt ..) with boiled water (not according to the table, but according to your taste) and keep it on hand during kneading. Study from the photo how the wheat-rye bun should look like, and if yours is dense, add sour milk, just a little from a spoon and write down your changes so that you can immediately take the right amount. If it is liquid, add a little flour.
Besides honey, there are no particularly expensive ingredients. Do it first with sugar, no honey, to save on baking trials. And on a loaf and see if you need sweeter or sour, softer or harder



no matter how you would like to speed up this process, the only way is to bake more. Only in practice will all recommendations come to life at once and errors will disappear very quickly.
Necessary minimum knowledge: photo of koloboks. It is necessary to learn the basics on koloboks. There it is all three pages. How a bun is formed.
But they get a good kolobok again in practice. A good kolobok - 90 percent of success. The rest can already be asked like this.
Make a bun and deal with the right amount of your own yeast. All basic wisdom for HP



https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
without it, well, nowhere. You must look carefully without options. Two pages.

[Nastasya78]

Nastasya78, here they advised a good recipe for Darnitsky, the forum forbids me to put a link, so go to that topic or copy the selection into the search bar.

I love Darnitsa bread from fugaska... I recommend trying it.
I add 5 cloves of finely chopped garlic to it and it turns out just awesome

That recipe can be easily transferred to glasses without unnecessary calculations - 2 wheat and a glass of rye.

That recipe can be easily transferred to glasses without unnecessary calculations - 2 wheat and a glass of rye.

And if the flour was very dry, did it stand by the battery? Or, on the contrary, very wet from the rain, saturated moisture?
What to do in such cases, please tell me

And what volume of glasses to take? How much liquid should you add? Please tell me please

I went for rye flour. Which one to buy? For myself, I found out that it turns out to be different - wallpaper, peeled and seeded ... For me for Darnitsky ... Not specified in the recipe ...

And as for the Darnitsky recipe, there is clearly not enough water, if we compare it with the BASE

I didn’t correlate, well, I don’t have a BASE, I bought rye flour just for Darnitskiy according to the recipe from the book and Borodinskiy 2 TIMES - one manufacturer, but in different stores, I added flour once, not the second, and, frankly, I didn’t think why. Well, he just wants a bun! I didn't bother about flour either: in the nearest store for 42 re there is a peeled

And what's wrong with the recipe in the book? the composition is quite tasty.

Yes, I agree. My comment: baked in 1910 on 1 main light crust 750, mine love it so, on the middle one we are too tanned!

And if the flour was very dry, did it stand by the battery? Or, on the contrary, very wet from the rain, saturated moisture?
What to do in such cases, please tell me

Review MK "by koloboks" and other useful information, scratch turnips and strain your brains
whisper a bun and your own chest.
No one promised easy ways.

And what volume of glasses to take? How much liquid should you add? Please tell me please

I understand that you are kidding, but I will answer - in a 250 ml glass 160 g of flour, in 200 g - 130.
The amount of liquid is indicated in the recipe.
The rest - see above.

I went for rye flour. Which one to buy? For myself, I found out that it turns out to be different - wallpaper, peeled and seeded ...

I use peeled, sometimes I add a couple of tablespoons of rye bran.

Did anyone bake Estonian from a book?

And who used the fast mode? How are your impressions? Sometimes there is no 3 hours for the main one. Question: girl-q: on our stove 09,10,19, in my previous one everything was super, she is a Chinese noname, she died, my lapulya