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

Hello, I was presented with such an HP yesterday at DR
There was a question about a measuring cup (which is 230ml) and a recipe from the user manual "Cupcake for coffee". The question was voiced in the topic of cupcakes - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6615.0.

Please help with this recipe. In my opinion there is an error in the recipe.

Hello bakers! My daughter and I are choosing a bread maker, we wanted to choose Panasonic, but our eyes caught on your forum and decided to stick with LG 2001, so I like everything that you write about this miracle. We haven't bought it yet, but we love it very much! Tell me, won't we go wrong? As soon as we buy, I will immediately share my joy with you, but the very search and reading of various information is already raising your spirits!

Hello! We figured out our voltage in the network ... now we don't bake in the evening. Either I put it in the morning, or at night, so that by 8 o'clock I have bread. The crust is certainly not super fried, but ruddy. (at least not white as it used to be). The recipe is mostly on your own, or proven recipes from the forum. Well, just in case, we bought an email. scales - if you really want to be exact.
Thanks to the bread maker, we do not get tempers - fresh bread, muffins, buns and all sorts of flour wisdom.
Thank you for such a wonderful site! A lot of useful information! Always help with advice!

tell me, is the lack of a dispenser very noticeable?
Is it possible to bake bread made from coarse flour (with seedings, bran, etc.)?

I make this yogurt

Tell me How?

I take 1 liter of UHT milk and a package of Activia yogurt from the refrigerator, stir it thoroughly in this bucket, which is shown in the picture, close the lid with holes and put it in the bucket of the bread machine for the yogurt program for 8 hours. Usually I put it on at night and after the program is over I take it out carefully and put it in the refrigerator right away and try not to touch it for 3-4 hours, maybe more, even better. That's all, I take milk with a fat content of 3.6%. Bon Appetit.

Hello everyone, here I am the owner of LG 2001.
Here is my photo report on bread


cupcake (I advise everyone, the stove is class, these are not empty words)


and butter

But I got butter, not quite, probably, as it should be ... I read at the beginning the Temko that if you overexpose it, it again mixes with the groin (well, the word looks like a Ukrainian one - pikhva)

Also, according to the description, it is necessary to stop the process when the groin is gone (after 3-4 minutes it leaves for me), and I tasted it, not butter at all .. strange ... In short, I still did not understand how to do it internally do everything ...

Tomorrow I'll do it as needed - as soon as the butter separates from the groin, I'll pull it out, I'll post the pictures here ...

Hello everyone! now I am also a happy owner of this bread machine. just delighted. before it was kenwood250-as many as 3 days. received as a gift. then I lost my nerves and took it back to the store. so there was something to compare. Now I'm baking, I'm not overjoyed. the bread is amazing. until I tried everything. not enough time. but we will try.

Dear owners of this model of bread maker, please tell me what material is the dough mixer made of? Metal or plastic ??? Thank you very much in advance!

Plastic, but very high quality made, food grade plastic

[Hello, tell me, is it difficult to knead unleavened dough for dumplings or noodles in this model?]

Hello, tell me, is it difficult to knead unleavened dough for dumplings or noodles in this model?


I can't decide on the model. I need cotton so that I can bake black bread and make all kinds of dough. and in order to trust the process, do not jump near the stove (reliable apparatus).
In LG-2001 - they attract 1) price 2) size, shape 3) functions of yoghurt-butter, but I think I will rarely use them.
but the dough for pies, dumplings, pizza, etc. - very good. relevant. Advise whether to torture LG-2001 or buy x / n with functions of a different test. (but they are more and more expensive)

in this case, I consider the model LG-3002
but 1) much more expensive
2) it is somehow difficult to find it,
moulinex (also Borodinsky, but it seems that any stove can do it,

and there are no problems with recipes in such a wonderful community as this forum).

or Panasonic,

but 1) I did not really like the bread baked in it, which I tried on the demo-show, maybe it was unsuccessful baking).
2) it seemed that the manufacturing quality of the device became lower (in terms of the quality of the plastic, at least).
3) do not like the outside. view in general and for 2502 pay 10 thousand just for the view ... it seems that the 257th is suitable for what you need, but there is no yogurt there!
and the idea: fresh bread + fresh. oil - mmmmmmm .....
here I am suffering. can you help?

// have experience of communicating with the false mother 205 model, very good. delicious, the loaf is excellent, all baked, equal, (but I baked small and medium size) but only tried it 2 times

MamaN, hello!) I don't know, to be honest, about other bread machines. But in mine I often make pizza dough. And a long time ago, but I was making dough for dumplings. Everything is according to the principle: I fell asleep with the ingredients - I pulled out the finished dough. There were never any problems.

Good day, everyone, and who didn't bake rye bread in the oven? If it's not difficult, share the recipe and on what mode to do it. Thank you in advance.
PS and for some reason, the fast mode does not bake the bread completely, can I somehow add another 10-15 minutes.

It is already 5 months since I got an LG-2001 stove. The very first bread was, like most, French. It didn't work out the first time, it was baked, but the roof fell off when baking started. I watched the kolobok. Then read on the forum. that in our recipes the amount of yeast is greatly overestimated, I began to put less, depending on the weight of bread and bread, I began to get it. Now I switched to compressed yeast. She also baked wheat-rye and rye-wheat bread in the Skier, on the "dough" - "cake" and "Russian chef" modes, everything turns out well too, baked, only the roof always turns out to be even. Many times I made dough for pies and pies, everything is fine, the dough is airy, elastic, it is pleasant to work with it. I baked the cupcake only once, it didn't work out, I didn't try again. I made yogurt several times with varying success, I sin on milk. I bought dry sourdough and homemade milk, I will try again. My hands have not yet reached the butter, but I think I will soon get to it. I baked Easter cake from Elena Bo, it turned out, but it turned a little reddened, although I baked it on the "Russian Chef" and exposed a light crust, next time I will try the baking on the "Special" mode.
Impressed by my stories about how wonderful it is to have such a miracle at home, two more of my employees bought ovens at work, despite the fact that my team is male. So I'm 100% happy with my stove. We haven't bought bread for 5 months now, we only eat our own - homemade, and buns with pies and pies now appear on our table more often!

[So hello !!!!]

Take to your company. Today I also bought LG2001BY. Before that, I was LG206 for three years, then SUPRA 240 for 3 months, but died in her prime. After reading the forum and from personal experience, I decided that LG is more reliable than everyone else. So hello !!!!

Baked white bread from the recipe book: A forgotten taste. By the way, the recipes are all the same as in the LG 206, and even the dosages are the same, although the weight here is slightly more than 206^th... Now yogurt is being prepared, let's see what happens. Yes pleased with the color of the crust baked on the average color corresponds to the name. At 206, the crust was always pale, especially the top.
The yogurt also turned out to be good, tasty and moderately thick.

Good evening! Maybe someone faced such a problem. For the third time in a row, according to an old proven recipe, my oven has been baking a kilogram of bread in the size of 500 grams. and the tip always falls off.The bread is gray inside, although it was always white. From one bag of flour and one batch of yeast, 2 different breads were baked. For the first time, a handsome man, and after that he began to fall off, from time to time he did not completely stir the flour and turned gray. Can someone tell me what could be the matter. I already think maybe because of the heat the temperature in the oven is too high and the dough is fermenting?

Good evening! Maybe someone faced such a problem. For the third time in a row, according to an old proven recipe, my oven has been baking a kilogram of bread in the size of 500 grams. and the tip always falls off. The bread is gray inside, although it was always white. From one bag of flour and one batch of yeast, 2 different breads were baked. For the first time a handsome man, and after that he began to fall off, from time to time he did not completely stir the flour and turned gray. Can someone tell me what could be the matter. I already think maybe because of the heat the temperature in the oven is too high and the dough is fermenting?

I'm sure that because of the heat, try to put less yeast, and also experiment with the baking programs, I don't remember, but on some program my roof often fell. But most likely it is heat, the gray color of the dough indicates that the dough has fermented, even such a dough can be bitter.

I'm sure that because of the heat, try to put less yeast, and also experiment with the baking programs, I don't remember, but on some program my roof often fell. But most likely it is heat, the gray color of the dough indicates that the dough has fermented, even such a dough can be bitter.

Thank you so much. The next day we tried there (reduce the amount of yeast). It turned out better.
And my husband did not believe that the gray color of the dough is fermented dough. Now I'll prove to him that I was right

the chocolate muffin is delicious !. now at every holiday we put at least 3 on the table !. very happy with the oven. by the way, tell me which yogurt is better to take as a leaven

when making yoghurt, it is better to take sour milk (similar to sour cream in consistency (natural)) or just activia classic yogurt

here is my first prescription bread https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=87401.0
I also made yoghurt from classical activism and strawberry jam, then mix everything and delicious !!! also kneaded pizza dough shorter than my Lyzhulya is being tested in full
please tell me the recipe for bread with seeds, I can't find a suitable one, but I really want to

I'm new to dealing with HP, take it to your ranks. I tried to make butter, if according to the program, it turns out ghee. The forum suggested the way - it turned out that 5 minutes and the butter was ready. I took home market sour cream. I read that there would be a beautiful crust should be greased with an Egg, but I don't understand when to grease it at what stage?

Congratulations on your purchase)))) The crust turns out and so nothing))) But if you want shiny or sprinkled, then you need to grease, or sprinkle (or you can grease and sprinkle) before baking, but this must be done extremely carefully, in no way if you do not slam the lid, otherwise the roof of the bread will fall! I think you can lubricate it after the last molding (see the table in the instructions for the stove, page 11, if there is no instruction, then write in a personal email) but I didn’t do that. In general, I advise you not to bother first, but to learn how to bake simple bread. Good luck!

and I bought this miracle! Today I bake white bread for the third time, only for me there is too much sugar according to the recipe, maybe .. tomorrow I'll try to make yogurt!

and I bought this miracle! Today I bake white bread for the third time, only for me there is too much sugar according to the recipe, maybe .. tomorrow I'll try to make yogurt!

Try experimenting with salt and sugar. How do you like yogurt? Try to buy dry starter culture at the pharmacy, you will not regret it!

Try experimenting with salt and sugar. How do you like yogurt? Try to buy dry starter culture at the pharmacy, you will not regret it!

I haven't made yogurt yet. Believe it or not, I went around our entire town and did not find any activity without additives.And I didn't even think about dry starter cultures in the pharmacy, although I'm not sure that we have them. I will have to be 100 km away. go for activism! and I will order dry stocks through the joint venture, maybe they will come in a month! but activity with fruit will not work? and yet - do you need plain or drinking yogurt?

I haven't made yogurt yet. Believe it or not, I went around our entire town and did not find any activity without additives. And I didn't even think about dry starter cultures in the pharmacy, although I'm not sure that we have them. I'll have to go 100 km away. go for activism! and I will order dry stocks through the joint venture, maybe they will come in a month! but activity with fruit will not work? and yet - do you need plain or drinking yogurt?

Oh, I'm afraid that stones can fly at me here, but .... The first yogurt maker appeared at our house twenty years ago, while in Moscow it was impossible to find simple yogurt without fruit flavors in Russia, my mother bought a miracle yogurt I diluted it with long-playing milk, immediately added sugar there and poured it into jars for yogurt, the yogurt turned out to be such that the spoon stood.
In this bread maker, I have not tried this method of preparation, now I just prefer plain milk yogurt, but I am one hundred percent sure that not bad yogurt will turn out from fruit activism.
Be sure to ask the pharmacy about dry starter cultures, here on the forum there is a separate Temka about yoghurt starter cultures, the girls even revived the linex there, they make yogurt from "NARINE" and "Bifidumbacterin" and from other dry milk bacteria.

And what kind of yogutr to take, that is, drinking or not, it depends on what kind of final product you want to get))) Good luck!

I tried to make yoghurt in a bread maker, made 6% milk on drinking activity, and it tasted like sour cream! and runny. Can you add sugar there at the beginning of cooking?

that the second time the bread is not the same - the lid is generally flat! I always put less yeast on a spoon than in the recipe, it always turned out well, but here ..
I also want bread with holes and something doesn’t work .. my mother says more water is needed, but I’m afraid to change the recipe a lot

I tried to make yoghurt in a bread maker, made 6% milk on drinking activity, and it tasted like sour cream! and runny. Can you add sugar there at the beginning of cooking?

If I took a drink, then I got it, I also take "activity", but not a drink and with milk of 6% fat, very good yogurt is obtained. I exhibited a photo a little higher.

Hello, I have been using the stove for a week, I bought it for baking healthy whole grains, including rye. So I look at the programs and I have a question - it is recommended to bake rye in a Russian chef, but what is the difference if I look at the program characteristics table, the technology of the kneading, lifting, molding and baking process is the same for all programs, except for the fast and French? does it make sense to bother? Who knows? Answer please? Thank you in advance!

Good evening! It's all about the baking temperature, it is different for all programs. Experiment on the simplest bread and you will understand that the same dough turns into completely different bread on different baking programs.

Thank you, but how do you know which one? And which one would you recommend to bake with whole grain?

Hello!
In our taiga dead end)) only LG HB-2001BY is among the tolerable furnace models.
I want to ask if anyone has any experience in baking rye yeast-free dough. Particularly interested in proofing in the "Yogurt" mode and baking bread in the "Cupcake" mode, is it possible?
I did not find an unambiguous answer through a search.

Here in doubts, take this or go to look for something like Panasonic SD-ZB 2502, Kenwood BM 450)) and does it make sense?

Thank you in advance!))

[Alexey B]

Alexey B I constantly bake sourdough rye bread in this bread maker, everything works out great! I knead the dough in the "Dough" mode, after the end of the program, I turn off the oven and leave it for proofing. When the dough has doubled, turn on the "Cupcake" mode and bake. The bread is baked perfectly.


I am happy with the stove, and it is also very convenient that there are functions of yogurt and butter, there is no need to buy extra devices. So, buy and do not hesitate!

I wanted to ask, is the prepared yogurt stored in this container like that? or does it need to be put into jars?

I keep in this one, but it usually doesn't last long.

[Rye custard bread is real (almost forgotten taste). Baking methods and additives.]

Hello!
In our taiga dead end)) only LG HB-2001BY is among the tolerable furnace models.
I want to ask if anyone has any experience in baking rye yeast-free dough. Particularly interested in proofing in the "Yogurt" mode and baking bread in the "Cupcake" mode, is it possible?
I did not find an unambiguous answer through a search.

Here in doubts, take this or go to look for something like Panasonic SD-ZB 2502, Kenwood BM 450)) and does it make sense?

Thank you in advance!))

In addition to the reliability of Panasonic, you will not get anything else.
On the yogurt mode, you can raise the dough, the same practically microbes work.
If the blade spins in this mode, then just pull it out and that's it.
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

I wanted to ask, is the prepared yogurt stored in this container like that? or does it need to be put into jars?

There is no need to shift. Otherwise, the density of the yoghurt will be disturbed. After leveling the temperature (so that it becomes like room temperature), I put it in the refrigerator and use it as needed.

On the yogurt mode, you can raise the dough, the same practically microbes work.
If the blade spins in this mode, then just pull it out and that's it.

.

In the yogurt mode, the scapula does not spin, but just a weak heating. Very convenient mode for additional dough raising. Moreover, in other HPs, I have not heard of such a separate regime. It's a pity.
And the "Cupcake" mode, unfortunately, is just baked goods. They called it "cake" for lure. There are HP-ki that have both the "Baking" and "Cupcake" modes (where there is both short kneading and baking).

This is a good bread maker and a lot of good things have been written about it in the subject. It's like that.
But I will write about one drawback, which is revealed only in comparison.
The "baking" mode, aka "Keks", after completing the set, do not repeat if necessary until the oven cools down. That is, if you need to finish baking something - no options.
Therefore, baking a cake is a risky business, albeit possible. If it went wrong or you took a larger amount of food (and the temptation is great - they are painfully small in this bucket) - you will be forced to shove the form with a raw cake into the oven. There is usually enough time for bread.
I sacredly thought that all bread makers work like that (you cannot repeat the baking mode at once) - no, no!
Probably only dear ones

And my question is ...
I want a HP with yogurt / butter function. Stopped at LG HB-2001BY. But after reading the possible functionality of a yogurt maker (namely a yogurt maker), I had a question, is it possible to cook the same sour cream / kefir in this HP? The bottom line for a yogurt maker is maintaining the temperature and that's it.

Tell me please

1. I twice baked bread weighing 700 grams (onion and white main) and they went up right on the whole bucket. So it became interesting, and if you put food on a kilogram - bread won't run outside the pechuni?

3. Well, here's just curiosity - many here write that the oven is not the first, or even not the second - what happened to the previous ones? And what kind of bread makers are generally fatal sores?

Thank you very much in advance

1. I have HP Panasonic ... From experience I will say that if the average size of the bread turns out to be large, then you should not experiment with the larger size, otherwise the dough may fall out of the bucket or simply rest against the lid and not brown.

3. I will take the second HP, since I live in two countries ... And after homemade bread, the store one already seems tasteless ...

From them I make sour cream based on my yogurt.

How do you make sour cream? Share your secret. And then I have already rummaged half of the Internet in search of a detailed recipe))

How do you make sour cream? Share your secret.And then I have already rummaged half of the Internet in search of a detailed recipe))

And it's very simple: I heat the cream (which will turn up from 20 to 35%) to a temperature of 40-42 degrees (the finger suffers), add the leaven (yogurt, for example) there, stir it well and heat.
You can put it in our bread maker for the "yogurt" mode - load it overnight and forget it.
To be honest, I don't see any differences from store sour cream. The fatter the cream, the thicker your sour cream will be.
The proportions are approximately the same (I do it by eye) - for 500 ml of cream, 100 ml of yoghurt (homemade). By the way, the more you add sourdough, the faster the sour cream will cook. But overdoing it means getting a little watery ...

So ... A couple of hours ago they brought HP. I even managed to wipe everything from dust)) Naturally, I immediately began to read the instructions. When I got to the recipes, I was at a dead end ... ((The amount of flour and liquid is indicated in the cups. I'm at a loss ... And so I have several questions:

1. If you cook according to the recipes from the instructions, then the scales, as I understand it, are not needed, since how can you use a glass from HP? Yes?
2. How many grams of flour are in 1 cup?
3. I also have HP Panasonic 2501 and there are many proven delicious recipes for it. Can these recipes be used in this HP?
4. Are the recipes listed in the instructions accurate or in need of adjustment?
5. Silly question - do not rush with slippers!)) LG says that first liquid is poured, and then everything is free-flowing, and yeast is already on top. In Panasonic - the opposite. What happens if LG is folded in order, like in Panasonic? Someone experimented?

kefir will work out and sour cream probably also just time for more sour cream, so today I did something in between kefir and yogurt

what do you add to milk?

[Tasha87]

So ... A couple of hours ago they brought HP. I even managed to wipe everything from dust)) Naturally, I immediately began to read the instructions. When I got to the recipes, I was at a dead end ... ((The amount of flour and liquid is indicated in the cups. I'm at a loss ... And so I have several questions:

1. If you cook according to the recipes from the instructions, then the scales, as I understand it, are not needed, since how can you use a glass from HP? Yes?
2. How many grams of flour are in 1 cup?
3. I also have HP Panasonic 2501 and there are many proven delicious recipes for it. Can these recipes be used in this HP?
4. Are the recipes listed in the instructions accurate or in need of adjustment?
5. Silly question - do not rush with slippers!)) LG says that first liquid is poured, and then everything is free-flowing, and yeast is already on top. In Panasonic - the opposite. What happens if LG is folded in order, like in Panasonic? Someone experimented?

Tasha87 Congratulations on purchasing the stove! Delicious bread for you! Now on the questions that have arisen:
1. If you bake according to the instructions, the scales are not necessary, but I baked only French according to the instructions, and I constantly make pizza dough, and then switched to recipes from our website, so I bought a scale.
2. You can find the answer to the second question here. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8236.0.
3. Sorry I can't answer this question, but I think the recipes can be adjusted to fit our stove.
4. The recipes that I used are accurate, the only thing I reduce the yeast by 1 kg of dough is enough 1 tsp. dry yeast, but more often I use pressed yeast and sourdough.
5. I did not carry out experiments, I always fix it according to the instructions.