Bread maker LG HB-2001BY (with functions of yoghurt and butter)

I bake "Narochanskiy", I like it very much, it is also rye ... In our oven, using the "rye" function, bread is baked well using a special dry sourdough ... But I still do it as follows ... I set the "French" program, I am waiting for the end of the batch (1st), then the stove can be turned off or the cycle can be left for another 45 minutes (until the 2nd batch). That is, the dough should remain at rest from 1 hour to 1h30 min (I look out the window so that it rises well), and then I turn on the "muffin", that is, the "baking" function ... In principle, I already wrote about this. .. Try it, unsubscribe what happened ...

Hurrah !!!! I also became the proud owner of LG 2001 BY !!! Take me into your ranks. I also chose for a very long time among brands and models and came to the conclusion that I need these very bakery! I have already tried French, egg and sour cream bread, as well as chocolate muffins. Everything turned out well, just great! True, I don't really like messing with the cake dough, but everything is compensated by the delicious at the exit! Today I plan to bake corn bread, I have already bought everything for this.

[valushka]

valushka , my onion bread has also taken root, we adore it, I fry the onion for a greater aroma, and now I have it installed, knead, and I also really like potato and corn ... I have recently been baking with pressed yeast, but for this I need adapts to the amount of flour added ... I follow the bun ...

you will also have to try to fry the onion) HERE I have not tried corn yet. And I really like potato too)
And last week I made White bread from the recipe book .. I liked it very much too .. I made it with water (without milk powder) and with milk (regular, not dry), instead of water.
It also turns out to be a yummy) only it looks very much like baked goods on milk .. but I really like it)

fani, CONGRATULATIONS !!!)) delicious bread for you!)
Yes, this is certainly a minus, that for a cake you need to mess with the dough ... it also annoys ... but what can you do if you want a tasty treat - I go to such sacrifices

sweeta, thanks a lot for the advice. I understood correctly - do you bake rye on the French function and give another 1.5 hour break for the dough to stand? I'm not really friends with the dough, so I ask again. I still want to try again, maybe it will work.

I'll get better: The kneading goes to the French function, and the cake is baked on the function. There are many recipes for rye bread here on the site, but everything goes in grams, and I still did everything with a measuring glass, in short, I'm afraid to do it, because it's stupid in terms of baking.
Without a stove in any way

sweeta, thanks a lot for the advice. I understood correctly - do you bake rye on the French function and give another 1.5 hour break for the dough to stand? I'm not really friends with the dough, so I ask again. I still want to try again, maybe it will work.

You understood absolutely everything correctly ... Just look out the window, the dough should "rise", and then - "baked goods"

Hi there! So I joined your ranks of owners of the LG 2001 BY bread machine. I chose this model for a long time and settled on this model, although I have a yogurt maker separately, but I was interested in the oil.
I've already baked 5 breads. All recipes with instructions. 1st was French, because the simplest. The bread turned out to be delicious, the family liked it, though our taste is a bit sweet. Then 2 times I cooked white on the main mode with dry milk and butter. Also very tasty. Yesterday there were guests and the first bread was ground, so I decided to bake another one.I did not find a sensible explanation of the function of quick bread in the instructions, so I threw all the intrigues as if on white. The bread turned out to be slightly lower than on the main function. It tastes like nothing. Today I made an onion. Om-Nom-nom. Only he rose very strongly, the top stuck to the barrels of the stove and the edges turned red, I had to break it off. The ingredients are all the same and yeast, like I put in the norm, I don't know why it rose a lot. Maybe I got a little more onion than normal.
I want to get used to cooking with pressed yeast and natural milk, not dry. This will be more useful, since a one-year-old son eats bread.
In this regard, the question arose: how much pressed yeast is needed per 1000 kg of layout and are there any differences in the amount of yeast for different recipes (Lvovski pressed yeast)? Thank you.

Zhenya, congratulations on your purchase. And pressed yeast should be put from 2 to 5 percent of the amount of flour. That is, for a simple ("empty") bread is less than 2, and for more rich or rye or whole grains, depending on the "weight" of the dough, up to 5 percent. That is, for 500 grams of flour from 10 to 25 grams. yeast. In general, the site has a Temka about pressed yeast. I, unfortunately, do not know how to insert links. Good luck !!

[sweeta]

Hmm ... I never got a recipe for a curd raisin cake adapted for a bread machine.
sweeta - thanks for the advice, it didn't fit, I will continue the experiments.
I will report. He made bread of different varieties. I figured out empirically that a lot depends on the ingredients. In our city, I hardly found normal yeast, French 500 g., The same but with Russian inscriptions - g ## but complete. Altai flour, makfa, nothing too. I tried Altai with a blue label - similar to Russian-French yeast. The bread is awesome. And most importantly, I know what is in this bread !!!
P.S. The producer leads us to the fact that soon we will again go to subsistence farming, because what he does is not subject to use! Therefore, even bread, not to mention other products, we have to grow and cook ourselves ...

[Zhenya]

Zhenya, I use our Lviv pressed Formula 42 yeast, they are just in small packages. Usually I bake bread at 700g, so I divide the pack into 4 parts (10-11g each). One bite is enough for baking ...

Hello everyone! I studied forums and reviews about bread makers for a long time, as a result I chose this model)
The first attempts to bake bread were not entirely successful, but the reason is rather our inattention - either they poured the yeast, then generally managed to fill in the ingredients, and they forgot to insert the knife - the bread naturally did not work out. Moreover, the tremors smelled strongly during the cooking process - I decided not to take Saflevure anymore!
Then I bought a Saf-moment and made an onion bread - at last I was happy! it turned out to be excellent - so airy, fragrant - they thought right away)))
For comparison, I tried to bake ordinary table bread on Lviv yeast - it turned out very well!
I also made a chocolate cake - I used chocolate lafesta, and there was no baking powder at home, so I found information that you can have a little bit of dry soda and the same amount of dry citric acid to start interacting in the dough itself. And in no case should you quench the soda with vinegar - otherwise the reaction will pass immediately, and not in the dough! It turned out very tasty!

Hence there are several questions for experienced hostesses))
1. Is bread for 1 kg baked equally well, as I tried for 700 g?
2. Do you bake in the "quick bread" mode - does it take 30 minutes for baking, after all, on other programs, 50 minutes?

An overlay came out with yogrut - I bought a regular 120 g jar of activity, added it to a liter of homemade cold milk and set it for 8 hours - I learned a simpleton, I thought it would freeze, but it generally exfoliated in the refrigerator. Hence the question - can it reduce the time of hours to 6 hours and do you boil milk or heat it or pour it cold?

I haven't tried the oil - homemade sour cream is expensive (

I tried jam, but why did you come across apple pieces - maybe you need even smaller slices? And I didn’t like the jam on the walls of the stove and even drops got on the glass ...there is no lid on the form, but jam is interfering quite intensely, and then you don't want to rub it off - I'm afraid to damage the surface.

Fuuh .. naatala ... take those in their ranks!

[Nefertiti]

Nefertiti, I always bake 1 kg bread and everything bakes well. And I used the Quick bread function 1 time ... I didn't really like the result. And about yoghurt ... Of course, homemade milk needs to be boiled ... And not boiled milk just sour for you, and not fermented. Good luck!

So, if the milk from the bag needs to be boiled or just pour it into the bread maker at room temperature, and it will bring it to condition in 6 hours?

Nefertiti, I also always bake 1kg bread. Everything is baked, do not hesitate!)
About milk for yogurt: I take milk in bags. It is called "Selyanske". The package says "super pasteurized". I don’t know how it is, really)))) But I don’t boil or heat it up ... I just put it in a bread maker for 6 hours and everything works out ..

You don't need to boil pasteurized milk. It's already boiled .. like that.

[Nefertiti]

Zhenya, congratulations on your purchase. And pressed yeast should be put from 2 to 5 percent of the amount of flour. That is, for a simple ("empty") bread is less than 2, and for more rich or rye or whole grains, depending on the "weight" of the dough, up to 5 percent. That is, for 500 grams of flour from 10 to 25 grams. yeast. In general, the site has a Temka about pressed yeast. I, unfortunately, do not know how to insert links. Good luck !!

Thank you so much. I will try.
Yesterday I baked according to the recipe from the site "Ukrainian" with rye and wheat flour. Delicious turned out. Today I plan to knead the pizza dough.

Nefertiti
The milk needs to be boiled in order to kill the bacteria that are in the milk, otherwise the bacteria for fermentation will not multiply. Boiling is not required only for milk in tetrapacks, which is ultra-pasteurized. I didn’t make yoghurt in a bread machine, but I have separate yoghurt, so I already know. And you need to boil just before cooking and cool the milk to room temperature. I tried to boil in the evening, but to do it in the morning, it did not work, too, like you, it just sour.

[Zhenya M]

Zhenya M, strange ... I buy milk, boil it all ... and put it in the fridge, and then every day I ferment a liter of yogurt. And does not turn sour ...

[Zhenya M]

Zhenya M, strange ... I buy milk, boil it all ... and put it in the fridge, and then every day I ferment a liter of yogurt. And does not turn sour ...

Huh, maybe I do it, or rather, yoghurt doesn’t work because I use special ferments for fermenting, not ready-made store-bought yoghurts. Maybe these starters need more sterile milk ...

I also failed 2 times on specials. sourdough. Although everything works out with a bang in the yogurt maker. I suspect that the bread maker is overheating. Tomorrow I'll put the yogurt again, but with a thermometer, I'll take a look. If the temperature is more than 45 grams, then I see no reason to make yogurt there, because all the beneficial microflora at a temperature above dies.

I also use Kiev sourdoughs ... everything works out great ... though I didn't measure temperament

[Buka]

Buka, we look forward to your report on the temperature regime for the "yogurt" function !!!

clear) then in order))

So there are many factors in principle. Well, you know, the YOGURT and BUTTER function was especially attractive. yogurt would be good for me - for the stomach .. and MCH eats up my butter in tons)) so I thought it was better to do it myself, at least I will know what it is from .. (well, this is if I succeed)

Yes. I also like this design more than that of Panasonic. look)

Where do you get the MILK IN THE CITY for butter?

Not milk, Fedenka, not milk! And the market cream, mmm

Not milk, Fedenka, not milk! And the market cream, mmm

I knocked down the milk with my hands in a jar in my youth

I am going to make yoghurt tomorrow, but still I couldn’t stand it and just took a form for yoghurt and put a thermometer in it. After 1.5 hours I got it - the temperature is 43 gr.For the purity of the experiment, it was still probably worth keeping it there a little longer, but there was already bread next in line.
Tomorrow I will continue to experiment with yogurt.
-------------------------------------------------------------

The experiment continued the next day - put on yogurt. Temperature 43 gr. And again, full of serum. There was no such thing in the yogurt maker. Eh, I'm upset. After all, if such a temperature is permissible for yogurt, but now there are other benefits such as symbilact, bifivit. Streptosan, vitalact cannot be prepared any more. There should be a maximum of 37 grams.

Hey everyone! I'm a new "skier" here. I bought the stove a week ago, but I have already tried all the functions. The oil turned out, I made 43% of Valio store sour cream, though it came out salty. The yogurt came out super too. Well, we are getting used to bread for now

[Buka]

Buka, dont be upset! with a strong desire, yogurt can be made in a thermos ... I wanted to clarify, you can't do any yogurt? I just do it from the activity, it always works .. only the first time did not work out, because I put it at 8 o'clock. and now I put it on 6 o'clock - and everything works out great! can you try to put on less time? then get it to look .. In the heat, I got it out after 5 hours, looked .. if I needed more time, I put it on ... and sometimes 5 hours was enough ...

shu shu, oh)) for a week all the functions - you are great!)) by the way, congratulations on your purchase!)

Thank you!!! By the way, I also made yogurt with Activia, set it for 6 hours. It turned out great, the spoon is already worth it! With freshly made cherry jam (more likely jam), it's generally delicious!

By the way, I want to note what a wonderful thing - a lid for a bucket, which must be worn when whipping butter. True, I have never made oil, but I use the lid regularly. An extremely handy thing.
For some reason, it turns out that in the process of kneading, I sometimes add up to 2 glasses of flour. In the end, the bread turns out to be delicious, but this gap between the amount of flour in the recipe and how much is really needed for a good kolobok bothers me a little.
Distracted. An ode to the lid. So, it is very convenient to throw flour into a bucket and immediately cover it with a lid, and the flour does not fly into the oven. The beauty.

Hello everyone! I have been using it for almost a month now (I have 3001).
I want to say that not everything and does not always work out. Maybe the flour is not the right one ?, the "roof" of bread is always even, but you want a-a-ah ...
I like yoghurt very much (VIVO sourdough), especially with freshly brewed jam.
As for the oil, I want to say that it can be done with a mixer in a jar, it turns out very quickly, only the lid is needed so that it does not splash.
Can you please tell me a good recipe for pasque, because I didn't like the pasque from the book ...
Delicious chocolate cake !!!

Where do you buy yoghurt starter?

🔗
eat for health

I use this stove, I like it very much, and the chocolate cake is just super !!!!!!!!!! (y) I am interested in one question - when the program ends, the stove emits 8 signals, but not a single button is pressed, you have to pull the plug out of the socket. Maybe you need to wait a while or is it a marriage?

[elf]

elf, the STOP button must be pressed and held for a couple of seconds, then it completes the program. But all the same, after all, you need to remove the plug from the socket

I also have the STOP button with difficulty pressed. You have to make a significant effort, but it works.

The button does not need to be pressed hard - just hold it longer ...

Good evening! So we finally got this wonderful HP. Immediately tasted French bread, it turned out just amazing !!! The whole family is delighted! Next I tried apple jam .. Also very tasty and fast .. The aroma was for the whole apartment, just lovely .. and what a yummy .. mmm ....)) ... I tried yogurt, but I didn't get it very well .. straight drinking ...
I wanted to bake something else, but tell me please .. here in the instructions it is written for example: Sugar - 0.25 cups, butter - 0.3 cups - this is by what standards to look and how much it turns out ..otherwise they are completely confused !!: (((Or tell me where to look for this? And then a newbie is here !!
And what else would you advise not difficult and very tasty! :))

Take a closer look at the attached container (9 cup-glass) for measuring products. On the side there should be marks with designations.
I also had my first French bread. Good too. Congratulations!!!!
Try the "Marble" cupcake

so on the glass on the one hand in milliliters, on the other hand - in 1 / 4,3 / 8, etc., and next to it there are just numbers from 1 to 8 ... so it is not clear where then to look 0,3,0,25 , and 0.7 .. maybe a stupid question .. but we don't know. ... made today by eye according to the recipe of Kes Golden .. mmm .. delicious ina !!

girls, here I joined you ... my first bread turned out !!!!!!!!!! I really want to make yogurt, but I can't figure out where to get this sourdough for it and how many hours to make it ???

I use Kiev leaven ( 🔗), good quality and assortment, and you can also read how to cook there. In the meantime, you will order, you can try to make from the "classic" activity (1 jar for 1 liter of milk and for 7 hours). Bon Appetit!

Hello everyone! Received this miracle as a gift! I am very happy! Cool thing)))) First I tried cinnamon buns .... it turned out very tasty, and then I baked bread ... egg ... ... everything worked out))) I use the quick bread program ... I like it!))) I have not tried everything yet ... only in November they gave it.

but my fast does not work how do you do ??? can tell me?

Thank you Valyushka)))) I cheated a little about the quick bread ..... the first time I didn't bake it a little, but the second time it worked out ..... I replaced the butter with vegetable oil and put a dark crust. Try it)))) Today I want to try chocolate or sour cream ..... only doubts about sour cream ...... has it been open for 10 days ..... will it go? It's a pity to throw away the whole can.

Did anyone make cake dough in the oven?

but my fast does not work how do you do ??? can tell me?

Make quick bread with this recipe:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0

and as they say, you will be happy.

hello girls! and I bought this wonderful oven. I have already baked the first bread. white according to the recipe from the booklet. tomorrow I will try, but outwardly, well, very beautiful

Hello dear forum users. So we became the owners of this bread machine at the weekend. Without putting it on the back burner, we immediately decided to prepare French bread (mainly for grandmother, since they themselves are not so hot what eaters of white bread :-)) ... muddied 700 gr. bun ... the bread was a success (yes, it's really difficult to spoil it) ... the taste is amazing ... then they decided to make bread for themselves ... rye (they took a recipe from Lola as a basis), slightly tweaked the recipe and that's what happened:
- 330 ml. kvass "Ochakovsky"
- 1 tbsp. l. vegetable oil (odorous)
- 1.5 cups wheat flour
- 1.5 cups rye flour
- 1.5 tsp. salt
- 1.5 tbsp. l. Sahara
- 2 tsp yeast
what can I say, the bread was a success ... it rose ... in size it turned out like our first French bread (700 gr.) ... delicious (they diminished most of it right there) ... this recipe was recorded as an asset (and as a base for every day, but we will still experiment with it) ... there is not enough sourness in the bread ... can someone tell me what to add (panifarins and "Extra-R" do not want to add).
We are waiting for homemade sour cream, boom to check the "Butter" function ...

I decided to make oat bread today, but it was not baked. , the sides are fried, but the lid is white. now I'm baking in the oven. sorry

Dear Pechk1n, tell me, what baking mode is needed for rye bread?