Bread Maker Kenwood BM366

I am planning to buy HP Kenwood BM366. If you have experience with this device, share your impressions.

I chose between Panasonic and Kenwood 350. I accidentally found this model on the Internet. Immediately I realized - what I need. Compact))
Bought it looks great. Unlike rectangular Kenwoods, the display is in front of your eyes. And the dimensions of the oven are smaller than Panasonic.
I found the only and predictable minus - the noise during mixing. Panasonic is 2 times quieter.
The bread came out the first time. Mixed something with rye flour.

Grief. I found out that in St. Petersburg in stores besides wheat of the highest grade, it is difficult to find other flour. I'll go to Finland to shop, there the choice is huge and cheaper.

Grief. I found out that in St. Petersburg in stores besides wheat of the highest grade, it is difficult to find other flour. I'll go to Finland to shop, there the choice is huge and cheaper.

In St. Petersburg there is an Orange store, where there is a lot for bakers. Basically, everything is purchased there, not counting the online store of Khlebdom. You can go to the St. Petersburg branch and read there - where, what you can buy.

In St. Petersburg there is an Orange store, where there is a lot for bakers. Basically, everything is purchased there, not counting the online store of Khlebdom. You can go to the St. Petersburg branch and read there - where, what you can buy.

Thank you for the tip, but I'd rather buy flour in a finca, it's more familiar there))) I buy rye porridge there too

Although I go to Khlebdom, I have to take a walk here))

Dear users of this bread machine, can you write what programs are there?
In the descriptions on the Internet I saw they write 11, then 12 programs. And how, in fact, and what kind of programs?

Thank you!

programs as in all Kenwoods. there are 11 of them, where there are 14, added two more accelerated and some other nonsense. I compared the description with Panasonic - about the same programs.
here the accelerated one is called eco and there is a separate button for it.

programs as in all Kenwoods. there are 11 of them, where there are 14, added two more accelerated and some other nonsense. I compared the description with Panasonic - about the same programs.
here the accelerated one is called eco and there is a separate button for it.

Thank you!
if it does not make it difficult, list, pl, what programs do you have? for those who still have neither Panasonic nor Kenwood, no one =)

BM366 Menu Operation Mode

1 Standard
2 French bread
3 Whole grain bread
4 Brioche (sweet bread)
5 Gluten Free Bread Program
6 Cake
7 Dough
8 Pizza dough
9 Jam
10 Baking
11 "eco" button (economy mode)

After baking sweet bread, the plastic on the lid turned yellow, at the point where it was attached to the stove body

Good day, dear forum users. I have been enjoying reading this forum for several years now, and now, at last, I have the courage to join your friendly company. Thanks to you, my kitchen has been transformed, my family enjoys the goodies, the recipes for which I found here. THANK YOU ALL!!!
Six months ago, I became the proud owner of a kenwood BM366 bread machine. Everything is fine, the bread is delicious, my men are full and happy. Only one circumstance saddens me: the corner of the lid and the side of the case (which are made of white plastic) turn yellow, apparently from the temperature. Than I just tried to wipe it off ... nothing comes of it. Moreover, this problem appeared immediately on the 3-4th day of using my smart girl. Tell me, has anyone else encountered this problem? How did you deal with this?
This is what my sweetheart looks like.

I don't have this effect. The lid is clean. Perhaps there was something on the lid.And when heated, something burned out and eaten into the plastic?!? maybe it was necessary to rinse the lid before using it ?! in fact, we did just that. But! don't be discouraged! the stove is still SUPERRRR !!!!!!!!

[svan]

svan Kara This is normal! You should have seen my HP
An ordinary workhorse, it doesn't have to look like a showcase
And it darkens from rye flour, malt, kvass, caramelizing sugar and other colorings

[Kara]

Kara This is a completely useless exercise, believe me, here on the forum almost everyone went through it. Your bread maker will never be like a store again.
You just need to decide for yourself you need clean "furniture" or delicious bread And do not bother about this

Happy owner of HP for a week now. I have tried only 1 program so far, with a timer and IVF. In ECO, the upper crust is almost light. But the bread was baked, so I didn't bother much with it. A bit noisy when mixing. But with the kitchen door closed, no one woke up. For a week, they did not buy bread even once! I have a question: There is no program for dumplings - has anyone tried to knead dough on dumplings in our HP?

I want to share my impressions of this bread machine.
bought a month ago. after the first bread, the shaft immediately jammed. I decided not to bother with the service, I bought a new bucket, only I did not find it for this model, I took it from the 350th and 450th. came up.
I'll take the old bucket to the guarantee, let's see what they say.
I am very pleased with the stove, I bake a small loaf every day. experimenting every time. very comfortable, the backlight is just super. I didn’t like Moulinex 2000 at my mother’s dacha, I have to knock out the knife every time. and black dough remains from it - metal is erased, I don't think it's useful. though the oil seal is already all tattered there, but it still twists. And they don't wash the bucket at all.
I also pricked one thing in so that an empty cavity would not remain from the mixer. an hour after the start of work, when the dough is already kneaded, I take out the bucket neatly, take out the knife, put it back. The result is just a small hole in the bread.
And another question for everyone, can anyone know where you can buy an original bucket for 366 in St. Petersburg? I'm afraid they won't accept a bucket with a dent in the service.

Hello everyone. The second week I use Kenwood BM366, tried different recipes, but the top is always pale and the loaf itself is flat, even more often rolled in. I can't get a baked crust on top, all other sides bake well enough, I use the medium crust color mode. In addition, flour of the highest grade rises well, flour of lower grades and with the addition of rye is much worse. I bet on 1 kg. and all the same, the loaf rises half the shape, flat and completely pale top, I even tried to cover it with foil, everything is one. I bought it in order to get away from white bread, but .... I don't know what to do?
I take the right yeast, as written in the recipe, I do not deviate from the recipe. Even bread made from high sorite flour rises better, but still half the form. flat top and very pale.
I used to use Panasonik, it was better, until the end of the week I have a warranty time, I already think I can change it to Panasonic or Mulinex?
I would like to know, your loaf rises by the size of the mold (at 1 kg)? convex top? and even a little golden?
Maybe it's just wrong with me? until Friday I can try to change until the warranty period ends
Please reply.

Hello! There were no such problems. The only thing is a light crust in ECO mode. And it rises, and is baked, and browns in moderation. A kilo loaf is higher than the bucket. I use different flour, I don't bother too much. I tried Ashanovskaya, cheap, wonderful bread. Yeast is mostly raw, dry only when I use the timer. Probably it’s all the same your stove is capricious.

My kenwood366 bakes ruddy bread from all sides! The top of the bread is always golden, as are the sides (except for the eco mode). Do you have a voltage problem? .. if I understood correctly, then before Kenwood you had a Panasonic and the baking result was not particularly pleasing either?

my crust is not dark on top either.but as I thought it should not be so. ten are around the bucket and not on top. bread is baked well, but what else is needed? sunken bread is usually obtained with a lot of yeast, sugar or water. everything is logical here, the bread at first rose strongly, and then, during baking, fell. By the way, I bought all sorts of bran, add flour to the weight, it turns out excellent bread. And a hundred more I noticed that if you put an egg in the water, the bread turns out to be more elastic, and not crumble. Although the bucket has not broken into the warranty yet, I bake in a bucket from under vm350-450. Excellent bread maker.

Thanks everyone. I continue to master my KENWOOD, I have read a lot on the forums of different models.
it is advised to cover the lid, that is, to insulate. I also noticed that the lid somehow closes freely, does not seal in any way ... and indeed, I just put a woolen scarf folded in 3 layers and the crust is ruddy. Sometimes it settles, I understand, it's my fault, something with the recipe missed ... for example, yesterday my husband opened the window in the kitchen and the bread was donkey, but ruddy.
Our voltage is normal, we live in the center of Penza, there are no drops and blackouts.
I bake white flour normally, but the bread has never risen to the height of a bucket, I put it in and bake at 1 kg. even if ruddy and slightly convex, it is still not a full bucket.
The main purpose of the acquisition is to get away from white bread and all kinds of GMOs, additives, etc. But it turns out that the stove is not friendly with rye flour, only 1 X 2 with white. even 50x50 does not rise well, dry yeast 1.5 tsp. In addition, the crumb is sticky, although baked.
With PANASONIK I was not afraid to deviate from recipes, I experimented. the bread rose to the height of a bucket and with a ruddy hat.
Maybe the power is 450v. too small?
I wanted to take PANASONIK or MULINEKS, the seller sent to VM 366.
So I think, can change tomorrow ???

Try changing the yeast. I have a 1kg loaf of bread crawling out of the bucket with a hat and I do not insulate the lid in any way ... 366 is an excellent stove, but the choice is yours: either change to another 366 or take a stove from another company. Good luck!

GOOD EVENING. I READ YOUR INFORMATION, EVERYONE HAS A GREAT PRINT, AND I HAVE FIASCO. HERE AGAIN SUPPLIED BY THE RECIPE FROM THE SITE, SAF-LEVURE YEAST, REAL FRANC. QUALITY, FRESH, AND THE BREAD IS AGAIN ON THE FLOOR, THE BUCKET, THE SIDE AND BOTTOM ARE ROASTED ON THE MEDIUM CRUSH MODE, THE TOP IS LIGHT, THE CRUSH IS STICKY !!! WHEAT RYE:
350 ML. WATER, 50 ML. MILK, 1, 5 CH. L. SALT, 1 ST. L. SAKHARA, 1 ST. L. RAST. OILS, 300 GR. WHEAT FLOUR, 200 GR RYE, 150 GR. OAT FLAKES, 1.5 CH. L. DRY YEAST.

PLEASE SOMEONE GIVE ME ANY OF YOUR SIMPLE RECIPE AS A CONTROL FOR CHECKING THE OVEN. THE SUCH THAT GIVES YOU A BUKHANKA WITH A BUCKET SIZE CAP.
PLEASE .... I WANT TO UNDERSTAND FOR YOURSELF, AM I GUILTY OR THE OVEN?
I AM WAITING FOR HELP.

SVAN, ABOUT CHANGING YEAST, WHAT DO YOU ADVISE TO CHANGE? WRITE YOUR BRAND, CHECKED, "Try to change the yeast. I have a 1kg loaf of bread crawling out of the bucket with a hat" - I WANT IT TO DO IT AS WELL.

how do you use saf-levure? into water or flour?
and how is the simplest wheat bread baked?

: hi: I really have a Kenwood 450, but there have been no complaints about it since the purchase! I use Lvovskie yeast. It bakes wonderfully. And if you still leave the bread for 30-40 minutes on the heating, then it will fry until crisp, terribly! In the sense that it gruns like French. I think you should try it again with a different yeast and if again a fiasco, change the oven!

SVAN, ABOUT CHANGING YEAST, WHAT DO YOU ADVISE TO CHANGE? WRITE YOUR BRAND, CHECKED, "Try to change the yeast. I have a 1kg loaf of bread crawling out of the bucket with a hat" - I WANT IT TO DO IT AS WELL.

I use saf-instant (French in 125gr packs from Metro)! It looks like the levure is letting you down, or you activate it incorrectly before baking. Verified-rechecked bread is Italian from Admin (recipe in the topic Baking in a bread maker), this recipe with normal yeast cannot fail! But this is white bread. If you bake only on rye flour, then do not expect to rise to the top of the bucket, such bread will never be tall and light. It makes sense to bake rye-wheat on the "whole grain" or "gluten-free" program - there is no dough kneading on these programs. The more rye flour, the heavier and lower the bread. From rye-wheat (wheat-rye) I tried with success Darnitskiy from Fugaski.

SAF-LEVURE, PR-VA PETER, 100GR. BUNDLES FROM SUBWAY. OF COURSE ON THE TOP, IN A HOLE IN FLOUR, DOESN'T CONTACT WITH WATER, I PLACE IN SEQUENCE ON THE RECIPE FROM THE BREAKER'S INSTRUCTIONS. THANKS FOR THE ADVICE TO EVERYONE, I WILL TRY MORE ON YOUR ADVICE: Italian from Admin AND Rye-wheat makes sense to bake on the "whole grain" or "gluten-free" program

I WILL DESCRIBE THE RESULT.

saf-levure work with water, they must first be diluted in warm water - I did not work with them, read the instructions, it should be written on the pack there. and the saf moment works in flour. maybe this is the problem ...

Thanks to everyone, everyone, and especially: FUGASKA - for the hint, really saf-levure works with water, I got so carried away with recipes from the HP instruction manual, I didn't even read it on the pack !!!
SVAN - for the Italian recipe from Admin, I did everything as Admin describes, but I added flour at the wrong time, I was late. after that, he already became a part. The bread was baked well. but on top of flour and. certainly not very good. rose.
As my 366 cooled down, I laid it down again and immediately increased the flour + 150 gr. then I just watched the kolobok, he was a real KOLOBOK! but still covered the lid with a woolen scarf, iii
here it is happiness! finally super bread! the height of a bucket, ruddy on all sides (on the middle) with a hat, baked, light! Hurrah!

Congratulations!!!!!!!! beautiful bread is always such a joy !!!
A small nuance: since you did not have time to add flour on time, it means that you were distracted from the bun? raising the dough. Good luck with your bread !!!

Can someone tell me? I bake only according to my own recipes so far, experimenting (I take only the ratio of ingredients as a basis). always baked a loaf of half a kilo. the first time was made for 750 and the cap was torn, what is the reason? (the recipe is about 350 ml of water with 2 eggs, 300 wheat, 100 peeled rye, 50 bran)

Bran needs more liquid ... Try adding 20 ml ...

How much yeast do you put?

yes no the dough is normal, even watery. I noticed in my mother's bread maker according to the recipe from the book, there is more flour by 30-40g. And I use yeast, "Voronezh" 2 tsp measured from CP. And I use the saf moment, with them it is better not to exceed the dosage, it rises strongly ...

after several months of operation.
I bake half-kilogram loaves, don't eat anymore))
I bake bread from a mixture of 250g plain flour, rye and Finnish graham with all kinds of husks. rye and graham, I pour a total of 100g in different proportions - the result is about the same.
I take any yeast. nothing depends on the brand.
I stopped adding powdered milk - the bread became better.
as a result - water, flour, salt, sugar, any vegetable oil, any yeast
Now I put only the first program. the rest were not needed
sometimes I add sun-dried tomatoes and olive paste for taste.
bread (500gr) rises almost to the edge of the bucket and browns perfectly

sometimes I add sun-dried tomatoes and olive paste for taste.

what is olive paste?

bought some years ago in greece grated olives in jars. in theory, they should be spread on bread, but the shelf life has expired, and the toad is strangling to throw it away))) I add them to the dough. a couple of teaspoons)) comes out deliciously.

bought some years ago in greece grated olives in jars. in theory, they should be spread on bread, but the shelf life has expired, and the toad is strangling to throw it away))) I add them to the dough. a couple of teaspoons)) it comes out deliciously.

so you can also peanut butter ...

yes for sure.the taste is just not the same. you want something sweet with peanut. some dried apricots

yes for sure. the taste is just not the same. you will want something sweet with peanut. some dried apricots

I think there will be a nutty peanut flavor.
if the bread is white, you can add cinnamon or even musk. nut
and if rye ... I don’t know ...
what if you mix olive and peanut butter ...

try it! business then! write about the result only))

I don't bake white bread at all.
only rye and wheat.
there is no peanut butter in the bins now, but in the future I will try ...

so I did not write about white.
I'm talking about interfering with what and how you want, experiment.

I have a question for you. And in the south you have all kinds of coarse flour with various bran there, even rye, even wheat? in St. Petersburg, no. I have to travel to Finland, fortunately nearby.

Hello ! Yesterday I became the owner of this wonderful bread maker. Immediately put the ingredients for Egg Bread on program # 1, I chose the middle crust color.
So my impressions:
dough kneading - it's too noisy ... maybe it should be, this is my first experience.
when baking bread, it smelled like bread and plastic ...
As a result, the bread rose, I made 500g, the crust is light, but the bread is the MOST TASTY

I have a question for you. And in the south you have all kinds of coarse flour with various bran there, even rye, even wheat? in St. Petersburg, no. I have to travel to Finland, fortunately nearby.

Answer: in the season of the store, a huge selection of bran, rye wheat, even wheat germ. I also take wheat for germination, when the sprouts are well sprouting, I put them in the bread. Very tasty and healthy. I always put the bran and poppy, except for the French loaf.

🔗 there is an instruction for who needs to download.

[irvin_6]

irvin_6 active links on the forum are prohibited!

Yes, I do not mind, I just did not find another way to add instructions. This guide is not on the instructions page. If you know how to move it, please make it there, and here make a link to the download page, or even erase my message.

Good day. I opted for this bread maker. But some of the terms in the recipe book are confusing: "Dark flour for
baking bread "," Unbleached white flour for baking bread "," Whole flour for making bread "," French
flour T55 * "Who uses this hp, tell me what it means and how to replace it. This is the only thing that keeps my beloved from buying !!!!!!!

Dark flour is, I believe, rye .., unbleached flour is most likely 1st grade flour, wholemeal is whole grain or peeled, French T55 is premium wheat flour. Read more here https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=5064.0 Good luck!

Thank you very much . Are you currently using 366 Kenwood? how is it in operation?