Irinkanur
Quote: Waist

I recommend reading and watching before starting "communication" with a rye bun and bread from it
"Rye" advice from Gasha.
I read, thanks, so much useful information
Cranberry
I baked three cakes in a bread machine. According to Panasonic's prescription. She did not bother and reduce the amount of products so that he was smaller. There were three monsters, all with torn off roofs and a dark crust (I just now read that I have to take it out for five minutes before the end of baking ...) But tasty infections !!! The first time we ate the whole cake on Sunday. Usually they choked on purchased items all week. And my mother and friends had my Easter cakes also gone quickly. Next year I will try other recipes.
Now I put the pizza dough Hut. We will try.
fffuntic
Girls, tell me how to insert links like this
Quote: mamusi

$ vetLana, here it is, Sveta. Kulich Dream:

Easter cake "Dream" + Gelatin Glaze
so that with the title there was a topic, and not just url = https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456535.0
Mirabel
Quote: Tanya-Fania
Why did you take the recipes from YouTube?
so ... I don’t know. 3 why I was dragged there
I baked this cake from Elena, it's gorgeous! but we are in constant search. No, to bake the tried and tested.
Yes, I'll bake Celestina Baba, she's been waiting for a long time in the bookmarks.
About candied fruits I know everything and the most annoying thing is that I did everything strictly according to the rules, but I got something that I have never received before.
Thank you 3a support!





Vladimirovna, Oh yeah!!! on the middle crust I also got a fire burner.
Waist
Vika, read carefully about the "Winter Palace", where Elena Bo gave her amendments for baking in HP.
fffuntic
but I am not a creative person. I make only a few verified recipes and I don't even want to experiment. Only if they tell me a thousand times how much I am losing.
As soon as I think that I will tinker, tinker, but it will not work .. yes in fig




People, here on another topic gave their favorite treat, but they will not issue it with a separate recipe for now.
And I take away for us in my beak
Quote: CroNa

favorite signature recipe for manna-oatmeal muffin with poppy seeds

I like baked goods that are not very sweet / rich, so my muffin is simple and unpretentious, almost dietary, I make it all the time, but it does not get boring at all and after "aging" in the refrigerator it only becomes tastier.
I alternate the dark version with cocoa, then the light one with poppy seeds.
I am sorry to "kill" sour milk with baking, so I usually bake everything on curd whey.
Measuring glass 250 ml.

so
Pour poppy seeds, rolled oats and dry zest with whey and let stand for an hour, then add the rest of the ingredients, except for soda and acid, let stand for more, but no more than an hour, otherwise the semolina will "grind" and the cake will turn out to be sticky, but should be wet and crumbly.
Add soda and acid to the dough, mix thoroughly (soda and lemon will meet and foam a little) and pour into a mold.
I bake in a glass tray with a volume of 1.2 liters (the dough will turn out to be 2/3 forms, then it rises by a third), on the "biscuit" program for 40 minutes, after the end of the program I leave it in the oven for another half hour, then the cake will brown well on top ...
Output of the finished product is about 800 g.

PS
Tangerine zest is more suitable for the "chocolate" version (dry or fresh - no difference), such a New Year and Christmas combination; and in a light poppy seed freshly cut lemon peel sounds very lively, sunny and tender (I cut it off a whole lemon with a vegetable peeler and cut it into small strips).
mamusi
Sveta, where are you there? I'm worried if you made my cake ...

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)Pineapple pie (for a group of friends from Temka Panasonic 25 ...)
(mamusi)


I'm just worried about ...

Pineapple pie (for a group of friends from temka Panasonic 25 ...) # 29
Irinkanur
Good afternoon everyone! Yesterday I decided to try to make rye with the addition of caraway and coriander. It turned out delicious Judging by the cap, there was not enough water ??
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Tanya-Fanya
Irinkanur, cute bread! And the holes are small!
Where's the recipe?
mamusi

IrinaThe bread is beautiful! Cracks like this to me, they seem cool, so homely ...
I love it when the roof is slightly on one side of the rye ...
Irinkanur
Quote: mamusi


IrinaThe bread is beautiful! Cracks like this to me, they seem cool, so homely ...
I love it when the rye has a slightly sloped roof ...
Thank you. My husband told me the same




Quote: Tanya-Fania

Irinkanur, cute bread! And the holes are small!
Where's the recipe?
Thank you
I found the recipe on the Internet, it was called "Norwegian Rye Bread", but I added something in my own way. Here is:
1. Wheat flour 300g
2. Rye flour 150g
3. Salt 1.5 tsp.
4. Powdered milk 2 tbsp. l.
5. Sugar brown. 2 tbsp. l.
6. Malt (fermented dry) 2 tbsp. l. (did not brew)
7. Cumin 1 tsp.
8. Ground coriander 0.5 tsp. (for my taste, you can still + 1h. l)
9. Fast-acting yeast 1.5 tsp. (put in yeast dispenser)
10. Water 330 ml
11. Oil grows. 1 tbsp. l.
I have Panasonic 2512 KHE, rye mode.
In the original, instead of sugar, honey 2st. l, cumin 1.5 tbsp. l., butter 20g, and no coriander.

Only I don't quite understand why it is rye, if it is wheat-rye
$ vetLana
Quote: fffuntic
Sveta, where are you there? I'm worried if you made my cake ...
Rita, I will bake it very soon
Quote: Irinkanur
I found the recipe on the Internet, it was called "Norwegian Rye Bread"
Someone recently wrote about this. In my bookmarks. Not yet baked. I don't have time !!!
Ira, and I like the bread that you got. Good shape. If you pour over the liquid, the roof will collapse, the bread will no longer be so beautiful.
Crown
Quote: $ vetLana
the bread will no longer be so beautiful.
Hostesses, show me, pliz, a photo of a beautiful and maximally high rye bread, only completely 100% rye, and not a mix.
I want to see a pattern worth striving for.
Preferably a leavening mold.
Mandraik Ludmila
Irinkanur, if you are interested in purely rye bread, we have a good recipe here, I bake it in HP, in manual mode, since I still don’t have a Panasik (well, when will I have it finally, my son says “just about to order”)

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)Rye hearth bread 100% with sourdough culture "Without nothing" (oven) (there is a conversion to yeast)
(Tumanchik)


There is a yeast layout at the bottom of the recipe.
Crown, and you look, very good bread turns out, I have a batch spinning right now.
$ vetLana
Try herb bread. You can bake with less whole flour.
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)Diet bread with whole grain flour, dill and parsley in HP Panasonic SD-2511.
($ vetLana)





Quote: CroNa
I want to see a pattern worth striving for. Preferably a leavening mold.
Galina, look for the section for such bread and choose the recipe you like.
Crown
Quote: $ vetLana
Galina, look for the section for such bread and choose the recipe you like.
Duc I do not need a recipe, but just a picture, a photo-standard of successful rye bread.
mamusi
Quote: CroNa
just a picture, a photo-standard of successful rye bread
there in the recipes and there will be pictures and explanations. Beautiful!
$ vetLana
Crown, the store just sells perfect in shape and round and brick.
Mandraik Ludmila
Crown, standard, please, but I can't tell you the recipe, I baked it by eye in the old HP, which has already died ...

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Honestly, now this does not work, maybe the flour is different, HP is definitely already different - much worse. I hope for panasik, but in the old HP (mystery) I almost always got such a piece of bread. But now there are no such stoves.

SvetaI
Quote: CroNa
Duc I do not need a recipe, but just a picture, a photo-standard of successful rye bread.
If you are interested in what kind of rye bread should turn out from Panasonic, then here is a picture. Not a standard, but a successful bread.Very similar to Lyudmilin.
Sourdough bread on Rye setting.
Borodino bread, according to the recipe of 1939
If you study the recipe, you will see that a small amount of 2nd grade wheat flour or seeded rye is added. I bake this way and that, I don't see much difference in splendor, except that the crumb is slightly wetter in pure rye bread. And then, you can only notice if you bake regularly.
mamusi
Quote: CroNa
Preferably starter molded

And I think that about FORM ... in the wrong topic asked! We have HP here ... and bread in HP. And if it is molded, and even sourdough, then this is not a question here!
And then ... in my opinion ... Everyone will have their own "Standard". For me, the standard is not important. Taste is more important to me ... I didn't understand at all what KroNa wanted from us ...

And there are a lot of pictures of them in the Internet!
Mandraik Ludmila
Quote: mamusi
Everyone will have their own "standard"
Margarita, totally agree, and taste is above all!
Marisha Aleksevna
Quote: Irinkanur
I found the recipe on the Internet, it was called "Norwegian Rye Bread"
I also got hooked on this bread, all the time I bake only it, I can't stop. Also a little changed in your own recipe. Instead of dry milk, I use ordinary milk, I get 80 ml of ordinary milk + 220 ml of water (I use not 330 but 300 ml of liquid) and I also take butter, but in my recipe the butter was creamy.
Girls and boys, "I am tormented by vague doubts", maybe someone will tell you. I read at Gasha's that rye bread should be kneaded once, she suggests kneading in the "Pizza" mode, then turn it off, let it rise, and then the "Baking" mode. Isn't it easier to use the "basic fast" mode, or maybe I don't know something. And yet, in the advice of Gasha, rye flour is from 60% and 40% wheat flour, and in this recipe, rye flour is 50%.
SoNika
Quote: Irinkanur
... Water 330 ml
I often bake similar, I take different flour not only Sun. 330 liquids - a lot, I bake with whey or broth, with honey. Oil sl. I replace it with olive or sunflower.





Marina, try it.
$ vetLana
Marisha Aleksevna, for rye you need one batch, without repeated kneading. In Rye mode this is exactly the case. Many people knead on pizza, turn off HP, let the bread rise and turn on Baking.
Waist
Quote: Marisha Aleksevna
Girls and boys, "I am tormented by vague doubts", maybe someone will tell you. I read at Gasha's that rye bread should be kneaded once, she suggests kneading in the "Pizza" mode, then turn it off, let it rise, and then the "Baking" mode. Isn't it easier to use the "basic fast" mode, or maybe I don't know something. And yet, in the advice of Gasha, rye flour is from 60% and 40% wheat flour, and in this recipe, rye flour is 50%.
I think Gasha gave her recommendations based on her favorite recipes. But there are many recipes and technologies for making rye bread. There are recipes with double mixing.
The explanations and experience of each author add knowledge to us that can be applied in practice or ignored. It all depends on what kind of result we want to get.
Crown
Quote: mamusi
And then ... in my opinion ... Everyone will have their own "Standard". For me, the standard is not important. Taste is more important to me ... I didn't understand at all what KroNa wanted from us ...
Krona wanted to look at the bread that experienced bakers consider it successful, Krona is interested in the evon (or egon?) dome and the openwork of the holes. That's all.
And the taste of bread can be good even with a collapsed roof.
Quote: mamusi
And I think that about FORM ... in the wrong topic asked! We have HP here ... and bread in HP.
Bread bread is molded, in contrast to hearth bread. Not?

SvetaI, Mandraik Ludmila, Thank you!
Waist
Quote: Marisha Aleksevna
Isn't it easier to use the "basic fast" mode, or maybe I don't know something.
It is possible to decide on "easier / NOT easier" The topic will help you

Rye in a bread maker, if there is no such function
Irinkanur
Quote: Marisha Aleksevna
Also addicted to this bread
So everyone liked my family, just so fragrant
Waist

Quote: CroNa
Krona wanted to look at the bread, which experienced bakers consider successful, Krona is interested in the evon (or egon?) Dome and the openwork of the Daughters' holes. That's all.
And the taste of bread can be good even with a collapsed roof.
Galina, here is the topic of an experienced baker
"Rye" advice from Gasha.

Here, another experienced baker also talks and shows. You can see both holes and the roof





Or type in any search engine
Borodino bread in a bread maker. Part I. Theory.
Borodino bread in a bread maker. Part II. Practice.
Replacement of red malt and molasses. Preservation / re-preservation of the starter culture.


Crown
Quote: Waist
Galina, here is the topic of an experienced baker
"Rye" advice from Gasha.
Thank you, but Gasha has yeast bread, not sourdough bread.
Quote: Waist
Here, another experienced baker also tells and shows
My link does not open, or rather they write that the page was not found.

$ vetLana
Crown, here is the section you need

Sourdough rye bread
Gibus
Quote: CroNa
My link does not open, or rather they write that the page was not found.

after // before the dot, insert the word r * e * g * i * s * t * r * r without asterisks
Wow, I didn't know that even the mention of famous bread bloggers is prohibited here ...



Waist
Quote: CroNa
My link does not open, or rather they write that the page was not found.
Type in any search engine

Borodino bread in a bread maker. Part I. Theory.
Borodino bread in a bread maker. Part II. Practice.
Replacement of red malt and molasses. Preservation / re-preservation of the starter culture.


Gibus
In the context of the Easter just past, I wanted to ask the respected owners of Panasonic: do you bake some kind of not too heavy everyday baking in it? In what mode, if the stove is not European and there is no Brioche?
$ vetLana
Quote: Gibus
not too heavy everyday baking
This cake is just right
"Cold" night dough cake by Maggie Glaser # 1068
Marisha Aleksevna
Quote: Waist
It is possible to decide on "easier / NOT easier" The topic will help you

Rye in a bread maker, if there is no such function
Thalia, thanks a lot.
Gibus
$ vetLana,
Yes, a good reception, and little depends on the modes of the bread maker, you can do with Dumplings alone

I'll ask a little differently: is it worth contacting foreign delivery and lack of a guarantee for the sake of the Brioche regime?
$ vetLana
Gibus, what are your preferences? If Brioche is your everything, this is one thing, and if you get by with cupcakes, then another.
Mirabel
GibusMay I give my opinion?
I have EuroPanas with the Brioche program. baked 2 types of Easter cakes on this program, or rather, one baked on this program, and the other combined programs.
There were no delights from the Easter cakes ... but it is likely that the recipes failed.
Today I used the good old recipe on the main program with additives. Oooh .. such delight !!!
Well, I don’t know .. maybe you need EXACTLY !!! brioche bake on this program, maybe my recipes were not successful ... but somehow I didn't understand this Brioche program and wouldn't drive the car from afar just because of her.
And I don't have a dumplings program





Quote: fffuntic
and even no desire to experiment.

Yes, I, too, do not particularly throw myself into experiments. I try to cook according to recipes with good comments, or from trusted chefs.
This pa3 did not work out very well
Gibus
Mirabel, thanks for the opinion
I downloaded the instructions for the European Panas, painted myself an algorithm for the Brioche regime. It turned out like this:
standing for 30 minutes, kneading 25 minutes, pause for adding butter 12 minutes, mixing butter 8 minutes, dough fermentation 35 minutes, kneading, proofing 50 minutes, baking 50 minutes. In general, nothing special.
Tomorrow I will try Brioche's recipe from the instructions to reproduce this algorithm in my x / p Gorene and see what happens ...
fffuntic
Vika, and you tried to combine again and it didn't work?
How do you like the Italian regime? like? What is a sandwich? is very different from the main one?
mamusi
Quote: Gibus
to mess with overseas shipping and no guarantee for the Brioche regime?
I wouldn't ...
But you know better how much you need ...
So I often bake Manochkin's version of Bunka with the use of cottage cheese ~ like bread ... (she does it there in the oven ... everything is serious ... and very skillfully) I'm never a Master and lazy, besides, I'm lame ... here, I am altering Sonadoriny recipes for myself ...
I put this loaf on all the products and put it on Kneading Pelmeni or Pizza ~ it doesn't matter ... after 10 minutes I turn it off and put the Main one. All no dances, no tambourines, no shamans!

Roll with cottage cheese according to GOST # 25
$ vetLana
Gibus, some Panasiks have a sweet baking mode. (Not in mine). Maybe he looks like Brioche?
Irinkanur
Waist, do you have a recipe for toast bread?
Mirabel
Lena, Len, I tried pa3 purely mode-Brioche, another pa3-combined on your advice. I still think the recipe failed. Although the girl in the video turned out to be very beautiful.
Italian .. well, yes .. it's not bad.
I haven't tried the sandwich.
Waist
Irina, yes there is, from the instructions, as many as four different compositions: White, Gray, Whole Grain and Cereal Mix.

Simplest "White toast bread" :

400 gr - white bread flour,
1 tsp - sugar
15 g - butter,
1 tsp - salt,
290 ml - water
0.5 tsp - dry yeast.

Mode: Toast.

size and crust are not set, only the timer can be set.

If there is a "Toast" mode, then it is better to bake on it. If it is made separately, then it has features specifically for baking toast bread.
I don't know which mode can be used in other stoves.
Irishka CH
Dear ones !!! Who-thread of mulberry dwells shas? Help, pliz! urgently!!!! Recently, Easter cakes and pastries like them were discussed here. I had the same problem with the dispenser - the spring broke (infection !!!). At what minute does it open? When to throw raisins (seeds, nuts, etc.) now? There is no time to scroll !!!!! (stove 2501)
$ vetLana
Irishka CH, I have 2511, on the Main one with raisins for 3 hours. 08 minutes Until the end of the program

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