Bread maker Moulinex OW3101 Uno

Here's a bread.

Why can't you see my photos?

[uriyyy]

uriyyy, do not worry!
these are problems on the forum with uploading photos, the administration knows, promises to solve this problem by tomorrow
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203848.40
I myself can not upload pictures since yesterday.

Yuri, it seems to me that you wishful thinking I bake almost all the bread on honey (both good and not very good, you have to put it somewhere, since it has accumulated). I only noticed that the bread was sweeter. Probably because I don't put honey in a spoon "under the cut", but with a slide and not regretting And practically does not tear my roof even on sugar. I think you got the right bun, so it didn't break

Although I'll go and read the recipe, maybe there is a LOT of honey?
And more about the "gum effect"!

[uriyyy]

uriyyy, do not worry!
these are problems on the forum with uploading photos, the administration knows, promises to solve this problem by tomorrow
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203848.40
I myself can not upload pictures since yesterday.

Yuri, it seems to me that you wishful thinking I bake almost all the bread on honey (both good and not very good, you have to put it somewhere, since it has accumulated). I only noticed that the bread was sweeter. Probably because I don't put honey in a spoon "under the cut", but with a slide and not regretting And practically does not tear my roof even on sugar. I think you've got the right bun, so it didn't break

Although I'll go and read the recipe, maybe there is a LOT of honey?
And more about the "gum effect"!

There are 4 tablespoons of honey in the recipe, and the effect of gum - well ... how to explain - when you eat bread, it is slightly like rubbery, you need to chew well.

I baked a cupcake yesterday https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=140637.0
Very tasty!!! I recommend trying to bake.

And the next day, did the "chewing gum" effect remain? Maybe it was still not cooled down bread?

I tried to bake a "cupcake on beer" in KhP, where I took the recipe I don't remember, it's written on a piece of paper. In the oven, it turned out to be simply amazing, but in HP the sides and bottom were almost burnt, and the middle was never baked to the end. Although it seems like they ate it. I wanted to try to save electricity, because HP should take less than an electric oven. But the result was disappointing.

And according to your reference, you must definitely try to bake. Is there a photo of this cupcake? Did you rise well?

last night she baked bread almost according to the basic recipe, but she took more water - 370 ml, V.S. had just a handful of wheat flour left, so she poured the rest with whole grain. The dough during the 2nd batch seemed thick, I added grated cheese, then raisins. Delicious such bread turned out)))

Good day to everyone!
Today I decided to do an experiment: I took prog 13 "cupcake" (according to the black and white book) and instead of lemon and zest, I rubbed 2 apples on a coarse grater (after peeling off the peel and seeds). In addition to baking powder (4 tsp instead of 3.5 as in the recipe), I poured 2 tbsp into the flour. l. cocoa, mixed baking powder + cocoa with flour. He threw apples when, according to the recipe, you need to throw lemon with zest (according to the bw book). all other ingredients left as in bw. book. It turned out just a gorgeous cupcake !!!
MOST IMPORTANT: during kneading it is MANDATORY to "help" the HB with a wooden spatula to knead (scrape off the walls, scoop to the scapula, etc.), because it (HB) does not knead normally (poor thing).
Try it ... I attach a photo ...
I forgot: I dropped the raisins on signal.

Curd muffin recipe:
Ingredients (for a 1000 g loaf):
100 ml milk
100 ml of water
2 eggs
100 g butter
150 g cottage cheese
500 g wheat flour
1 tsp salt
100 g sugar
1.5 tsp. dry yeast

Delicious, fragrant, hearty baking for tea drinking. Differs in crispy crust and elastic crumb.

You can put a little less or more cottage cheese, the loaf will still be tasty. Just do not forget to monitor the consistency of the kolobok when kneading.

Place the ingredients in the container of the bread machine according to the order in the recipe

Select a program for baking sweet (prog. No. 6) bread and a dark crust.

The dough fits very well, so be careful not to run away.

Wheat-rye bread on dark beer!

Ingredients
Dry yeast 2 tsp
Premium wheat flour 300 gr.
Rye flour 280 gr.
Butter (margarine) 25 gr.
Salt 1.5 tsp
Sugar 1.5 tbsp l
Beer dark 400 ml
Cumin 1.5 tsp

Lay the ingredients in sequence: beer mixed with sugar and salt, then butter (soft in pieces), then flour (I recommend mixing wheat and rye before laying), yeast and cumin.

sugar and salt were previously dissolved in beer; simultaneously with this, the beer was actively mixed and allowed to settle (released gases).
Time for preparing:

Weight - 1 kg. Prog. 6 dark crust.

Just baking ...
Photo of a kolobok:


Here he is handsome:

Cottage cheese casserole in a bread maker

Ingredients:

Cottage cheese - 500 grams
Sugar - 4 Tbsp. spoons
Eggs - 3 Pieces
Semolina - 4-5 Art. spoons
Butter - 20 grams
Salt - 1/3 Teaspoon
Baking powder - 1 teaspoon (can be replaced with baking soda - literally on the tip of a knife)
Vanillin - 1-2 Pinch (to taste)

1. We put the products in the form of a bread machine in the following sequence - eggs (beat with a whisk), butter (soft), sugar, salt, cottage cheese, semolina and baking powder. If desired, you can add washed and dried dried fruits.

2. Turn on the program for unleavened dough (program No. 15 - kneads for 15 minutes) and then the baking program (prog. No. 11) for 1 hour 10 minutes. The crust is light.

3. At the end of the baking time, do not take the casserole out of the bread machine for 15-20 minutes.
The casserole is ready!

Even though Easter has long passed, I want to unsubscribe over cake. The oil turned out super, I will do this more than once. Exhibited the program Sweet bread and 1000 grams of weight. I baked it for Easter and the next. half day, halved the ingredients and set 500 grams. It turned out to be moderately sweet, very fluffy, such as the cake should be. Everything was swept away so that I did not have time to try it myself. I took them on a visit, they didn't eat all the store cakes, they ate mine and picked up the crumbs More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=115286.0

Thanks for the report, I also choose a cake recipe for my HP. I will try Oil and (or) Paraskin pasca.

I just recently bought HP for an action in METRO, they also gave me a package of ready-made mixture for Borodino bread as a gift. A fluffy loaf of 1 kg came out of the mixture under the very window of the HP. Then I baked lemon cupcake from a b / w book, everything is strictly according to the recipe for 1 kg of the finished product. A beautiful yellow, heavy cupcake came out. A little over half a bucket in height, but fragrant is a miracle. Especially the taste is revealed with black hot tea ... Tip - choose a light crust for the cake. Then baked White bread on 1 program, the recipe is also from a b / w book. Then I threw everything on the machine and got a beautiful loaf. Only I didn’t use dry milk (there was none), but the usual 2.5% from the store (205 ml of water + 125 ml of milk). Sprinkled a little sesame seeds on top before baking.
There are no kitchen scales at home, but there is a measuring cup with graduations for bulk products, I measure flour in it.
I am very pleased with this bread maker and in general with this company in general.

Good day!
I am 100% newbie. Once I baked bread and now I want to make a cake. My bucket is not round, so I decided to only prepare the dough in a bread maker, and then bake it in the oven. In this regard, 2 questions:
1) Am I doing the right thing in principle, or is it better to do everything in a bread maker?
2) if you only make dough in a bread maker, which program should you install? Or set a timer for a while?
I have Moulinex Uno
thank you in advance

I baked a test "royal bummer" with a delay on the sweet bread mode, it turned out simply gorgeous!
Today I loaded all the products into HP, after studying I will turn on the yeast dough mode (there is no delay in this mode). I will bake "Lazy Man" in paper forms in a multicooker.

Hello! She joined the ranks of bakers by receiving this stove as a gift. I'm a beginner, but the breads turn out great, I baked a black and white French bread, the main one with the addition of 4 cereal flakes ...
I have a question how to remove the scapula? I can't do it with a crochet hook, not with my hands .... I bake "without taking out")))) but I'm afraid that it will damage the hp ... And another question, can you buy a spatula for rye separately? I read that the engines fly from mixing it in this hp ...

[Laniko]

Laniko, Welcome!
I never take out the spatula before baking, and after baking I shake out the bread with a sharp motion onto the wire rack, and the spatula always remains in the bucket (I still have to soak to take it out). When I baked in my mother’s LG, often the spatula remained in the bread, picking it out with a fork. There is no harm to HP, but the non-stick coating of the scapula can be scratched and peeled off, then it will stick even more strongly.
I haven’t heard about a separate scoop for our CP for rye bread. But I constantly bake both wheat-rye and rye-wheat, although the latter must be helped with a silicone or wooden spatula, otherwise it will not mix well. The motor is fine, TTT.

Yesterday I baked a cupcake https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=140637.0
Very tasty!!! I recommend trying to bake.

And I failed - a completely raw middle, respectively, the donkey is perfect. I persuade myself that I will have to try again, but somehow I already feel sorry for the products (((

[Vesna (Julia)]

Vesna (Julia), thank you for the clarification. I noticed that everything depends on the bread, when the spatula flies out with it, when it remains. The hook left a couple of scratches on it, but it didn't seem to get any worse.

I was comprehended by a slightly unsuccessful attempt to bake black bread according to Michael's recipe from the first pages of this topic. It tasted good, but outwardly it blew off the roof, with a concrete crack, just like the lid of the chest came out)))) And there was impurities near the blade. A little sour, although I observed all the proportions.

He baked bread from a color book - "Bread with honey and apricots".

also did it, it came out perfectly. I had buckwheat honey, but I flooded it and it became liquid and interfered better. The taste is interesting, unusual, moderately sweet and not cloying. The lemon cupcake from the b / w book came out fragrant, but dryish for my taste, and not a cupcake, but more a biscuit or a roll, but the children behered quickly))))
I will continue to look for my recipe for black, until I know where to start ...

[Laniko]

Laniko, try this one. I really like the technology, I really do make some changes every time. https://Mcooker-enn.tomathouse.com/in...387.0
It takes a lot of time for it, you can't put it for the night (this is how I adapted), but the taste is excellent!

[Vesna (Julia)]

Vesna (Julia), I have never had a friendship with ordinary yeast ... and with dry yeast, not much to HP, but at least NAV with dry yeast works very well))) The saf-moment is simply the best, while there were no punctures!

I want to share the recipe found on the rye bran packaging.
water-240 ml.
wheat flour 1 grade - 480 ml? written on the package, but I measured in grams and increased the amount of water.
but in general you can have less flour. 400 gr.
rye bran-8 tbsp. spoons (can be smaller)
1 tsp salt, sugar-o, 5 tsp dry yeast 1.5 tsp.
threw another 50 grams. buckwheat flour.
Baked on mode 4. and a dark crust. It turned out not bad, but there was not enough acidity and some additives, coriander, seeds or walnuts. In general, the recipe is so basic and you can play with grams and filler.

I accept the ranks of the owners of bread makers
my first Frenchman. Tasty, but not enough.
Then there was also an ordinary white one from a b-w book for 1 kg, but the husband lifted the lid to look (he could not see it through the window) and the middle dropped, but it was surprisingly baked and it turned out to be delicious.

And my third sample - the fastest bread - here it is the most came out)) because I left it overnight in HP.HP sawed through already at 22-00, but I wanted to sleep and I did not take it out, it turns out that for another hour the bread was warmed up and then cooled down all night. In the morning they got it out still warm. And they diminished in 2 meals)
Somehow it is not profitable to bake the store ourselves, we can eat for 2-3 days. But yummy

I got a question - many people here talk about a colored book with recipes - but I only had a b-w in the kit ...

There was a colored booklet with recipes adapted for France, I somehow immediately removed it to the documents .. I never used it, because I could not figure out what kind of products are used in them and what analogues are in Russia. I have enough recipes from the forum, plus you can experiment yourself.

[Varenka]

Varenka, greetings, colleagues!))) With a useful acquisition you! Your good bread for a start, and then it will be even better!
I also often bake that white one, which is a trial one and it is always excellent, despite the fact that mine are always climbing to see)))) Do you put the products according to the recipe? I ask because this recipe, ideally, turns out to be a gram. French is also good, so you can allow deviations from the recipe with it.

Bes7vetrov, for this colored delicious bread with honey and apricots, try it, here they wrote about it above)) Buckwheat and olive are also good.

Laniko, thank you, yes, everything is according to the recipe, though so far without scales, but only with measuring cups, but the scales have already been closed in an Internet store and are coming to me then I'll start experimenting. In the meantime, I kneaded the dough in HP and put it in MV, and I bake a Frenchman in HP))

[Varenka]

Varenka, I have good baking with scales, not only in HP and cookies, too. And experienced bakers from friends say so. My NAV comes to the condition of this kind of bread
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6242.0

but I distressed him and he tumbled the roof inside

Girls, scales are a good help! But do not forget to keep an eye on the kolobok - this is the most important thing!

[Vesna (Julia)]

Vesna (Julia),

don't forget to watch the kolobok

but what about

tell me what milk powder means, maybe it is replaced with something. THANK YOU.

powdered milk is available in stores in bags, where there are starch, vanillin and so on. But I don’t bother - I don’t take it into account at all. Theoretically, you can replace water with regular milk.

And I have the scales) And you know the first bread baked exactly in grams - I really like it) And I still use milk powder, but I want to try it and just replace it with ordinary milk.
And I also made a cottage cheese casserole - delicious, baked on the 11th mode for 40 minutes on one side and 20 minutes on the other.

For a very long time I did not use any milk at all when baking bread - the child was allergic to milk. I made all the bread on water, it worked out great. Therefore, my advice to you is - do not be afraid to experiment! Now I use whey, yogurt, milk, and water - everything turns out great.
Today, for the first time, there was bread that really hit the roof.
By the way, a lot depends on the quality of flour. I tried different manufacturers and brands, everywhere they write the highest grade, but the quality sometimes differs dramatically! In terms of price-quality balance, I prefer Starooskolskaya bakery (the annotation says that for homemade baking). True, now I make purely wheat bread sooooo rarely - I prefer wheat-rye, rye-wheat, or at least with bran.
I will recommend this recipe to everyone as a basic one (and add / change everything to taste and color): https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=173426.0
I really like it, I really switched to baking in the oven on it, but it turns out well in HP!

I baked the first bread, and I have it about 5 cm high, why is that? Although I did everything according to the recipe, the bun was very liquid. And how do you switch to another weight? THANK YOU!

[soul]

soul, Start from the stove #

Hello.

I choose HP. How Mulinex copes with mixing a loaf of 500 gr.

Thank you.

[Marina2011]

Marina2011As in Panasonic, there are three sizes up to 500g to 750 and up to 1000g of ready-made bread, in the subject they baked 320g in flour.
PS The price is the same as for Panasonic SD-2500WTS

Panasonic SD-2500WTS

Panasonic does not make a 500 g loaf, this is my main baking size for which I choose CB.

So far I stopped at Moulinex OW311 Nutribread. I liked that the power is big 700. I go to the store and take a look.

[Marina2011]

Marina2011, Panasonic makes a loaf weighing 600 grams, I'm afraid I won't pick up HP for all your requirements. # https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0

I liked that the power is large 700

Once again, this is the power consumed by the heater, if 550W is enough for Panasonic, then why overpay for electricity

I want to thank everyone very much. I bought this stove, because I am disabled, and I ask my parents and neighbors. I cant. they have their own business, and now the time has begun. You should always eat. So she decided to play herself. It turned out to be difficult, at first. Will be studying.

[soul]

soul, do not be afraid! it's not that hard! Everything will work out for you! Bolder

Thank you! I'm going to bake another loaf.

I decided to experiment with a colored book of recipes, and found "Italian bread" there. I did everything according to the recipe, except for adding gluten, I did not have it, and accordingly increased the yeast to 2 tsp. I kept falling asleep calmly and sitting, but suddenly I didn’t like the sound ... when I looked into the HP, and there was a bun like a rye dough, splashed it on the walls and a circle below. It immediately jumped that I ruined the air, but decided to add flour, and added whole grain wheat, I don't remember exactly for fear, but 1 tbsp. l exactly, maximum 2.: pard: On the whistle, delicious seasoning for pizza (with ayherb) and olives. Program 3-French bread. I didn’t rise for a long time, I already flopped it when baking. It turned out to be damp, but baked, not sticky. And the crust is thin but crispy and melts right in the mouth mmmm. It turned out to be the best bread of my life)))

Why is it damp inside, although everything is according to the recipe and I do not have it for a long time - mold. Thank you!

[soul]

soulwhat is your flour? how much water do you pour?

I do everything according to the recipe. Wheat flour, premium Uvelka, water as in a rep, depending on the weight of the loaf, about 750g. bukh-250ml.

[soul]

soul, I take wheat extra, but we have other brands in Belarus. You need to reduce the amount of water, try the next. times, ml by 20-30, you can always add them later in the process, if not enough.

When I tried to reduce the water, it seemed to me that my bun was a little dry.

[soul]

soul, then you pour it literally drop by drop when kneading. Perhaps some 10-20 ml. you have extra. Can I change the type of flour? I took everything, but bakery and just a sun brand m 54-28, and extra m 58-28, super for black bread, but white is not so. What yeast do you have? SAF-MOMENT ideal option, dry yeast. I haven't baked it fresh yet, but I want to try it.

We have HP only for 2 months, but I have never had any misfires.
Well, I'm not experimenting a lot yet, I cook according to proven recipes, with the exception of the above.