Bread Maker Kenwood BM366

I use both 366 and 450, frankly, I like 366 more ... For six months of operation, the only drawback: the plastic on the lid at the junction with the body turned yellow after baking sweet bread, but this is an aesthetic problem, not a technical one ... And one more a small drawback: the handle by the bucket, to take it out of the stove hot, you can't grab it with a hand in a protective mitten (in 450th it is done without problems), you have to resort to using a wooden spatula to lift this handle ... once in a hurry I used a metal spoon and got a scratch on the coating of the bucket as a result.

Rye bread.100% rye flour, how to bake in Kenwood BM366 here:

Vanya28
Thanks for the information. Tell me where there are proven recipes for this hb. Already bought it. We bake the first bread.

Vanya28
Thanks for the information. Tell me where there are proven recipes for this hb. Already bought it. We bake the first bread.

Take any recipe and bake, and what is not clear write to me in the topic, for example, we will understand and adapt as a last resort. Don't wrap yourself up on recipes that are supposedly just for your model.
Success!

[fugaska]

Here is a recipe from fugaska, wheat-rye yeast bread, adapted to the 366 model:

Water 300 ml.
salt 1.5 tsp (one and a half teaspoons)
sugar 1 tbsp. l. (one tablespoon) you can instead of sugar - honey
sunflower oil 2 tbsp. l. (or olive)
wheat flour 375 gr.
rye flour 150 gr.
saf levure yeast 1 tsp (in the case of other yeasts, there may be a different amount)

Baking program 3 (whole grain bread)
Weight 750 gr.
Crust color is dark

We always bake this bread, it turns out very tasty.

I would like to try this bread, but there are a couple of questions: exactly this yeast (I have made bread so far only with the Saf-moment); whether it is necessary to dissolve saf levure in water or sprinkle dry on flour.

I would like to try this bread, but there are a couple of questions: exactly this yeast (I have made bread so far only with the Saf-moment); whether it is necessary to dissolve saf levure in water or sprinkle dry on flour.

You can use both Saf-moment and Saf-levure. The latter require preliminary dissolution in water.

I would like to try this bread, but there are a couple of questions: exactly this yeast (I have made bread so far only with the Saf-moment); whether it is necessary to dissolve saf levure in water or sprinkle dry on flour.

I have not used others, perhaps a different dosage is needed, I throw Saf Levure last, that is, on flour (although the instructions for this yeast indicate - dilute in water)

I use the stove for a month every day. I bake bread 750 g.
At 500 g - difficulties with kneading, you need to manually help "grab" the flour from the corners (impossible with the delayed mode). At 1000 g - a couple of times it happened that the bread rose above the bucket (with such a cap - a mushroom cap) and blocked the handle.

1. Question about French bread: baked 2 times, both times the bread had to be "torn off" from the walls (that is, with a spatula between the wall and the bread to carry out, sometimes even using force) - is this a variant of the norm or am I doing something wrong?

2. And the question about the program "cake" (ie, "cake") - the crusts burn out. You have to walk around and take it out 5-10 minutes before the end of baking. Is it like that for everyone, or do I have something with the stove?
The same with Brioche - burnt edges in the light crust mode. But then I got out: I put 750 g of bread, and I set the program as 500 g + light crust.

I have a stove for about a month, there are no problems if you adhere strictly to the recipe. There were a couple of moments with the fact that the top rose very strongly and burst. but most likely it was due to the high humidity of the flour (brought only from the street and immediately baked) It was baked on a dark crust only once, it turns out very dark probably because of the internal fan. Bake only on light or medium. We have only one problem with it, purely aesthetic - the lid immediately began to turn yellow around the edges. Is it for everyone who uses this model?

About what burns. If you face the stove and look into the middle at the left wall, then in the middle of the left wall there is a screw that presses the temperature sensor, try to tighten it with "feeling". somewhere on the forum I read what helped when baking.

I have a stove for about a month, there are no problems if you adhere strictly to the recipe. There were a couple of moments with the fact that the top rose very strongly and burst. but most likely it was due to the high humidity of the flour (brought only from the street and immediately baked) It was baked on a dark crust only once, it turns out very dark probably because of the internal fan. Bake only on light or medium. We have only one problem with it, purely aesthetic - the lid immediately began to turn yellow around the edges. Is it for everyone who uses this model?

My lid is in perfect condition.

I only bake on a light crust, it turns out well, but I'm afraid to imagine what will happen on a dark (and even medium).

About what burns. If you face the stove and look into the middle at the left wall, then in the middle of the left wall there is a screw that presses the temperature sensor, try to tighten it with "feeling". somewhere on the forum I read what helped when baking.

Very interesting, thanks!

[fugaska]

Here is a recipe from fugaska, wheat-rye yeast bread, adapted to the 366 model:

Water 300 ml.
salt 1.5 tsp (one and a half teaspoons)
sugar 1 tbsp. l. (one tablespoon) you can instead of sugar - honey
sunflower oil 2 tbsp. l. (or olive)
wheat flour 375 gr.
rye flour 150 gr.
saf levure yeast 1 tsp (in the case of other yeasts, there may be a different amount)

Baking program 3 (whole grain bread)
Weight 750 gr.
Crust color is dark

We always bake this bread, it turns out very tasty.

Here's a bread we got according to this recipe. Delicious, thank you! I did saf-moment with yeast, everything worked out.

By the way, whoever has the marks on the measuring spoon erased, you can snap out the movable plastic and stick a tape of tape on the numbers of the lower part.

svan, and when I close the stove I leave the handle of the bucket slightly raised ..)

Beloved brothers and sisters. I already really want such a bread maker. Just one small question: how noisy is it?
The husband has a very sensitive sleep. Will it interfere with him if you put it to knead overnight?

In the bedroom next to the kitchen, they put an oven with a timer for the morning ........................ ........................ .. the infection woke up at 5 am. Now we do not put it at night. And so an excellent stove only the lid turns yellow but this is aesthetics.

Hello!!! We bought the oven 2 days ago, baked "Standard" bread in it, at 750 g, it would have turned out to be normal, it went up well .. Today I tried to bake bread in the "Eco" mode - it rose very well, but 30 minutes before the end of the cycle it was very a donkey - a hole appeared in the center. When I cut it, it turned out to be somehow a little wet ... Tell me, what could be the reason for such a strong subsidence? I did everything according to the instructions, I used Pakmaya yeast ... And I also have one question: there is no mode (and recipe) for unleavened dough (like dumplings) in the instructions, is it possible to knead such a dough in it?

We bought such an HP, the bread rises strongly, at the end of baking it falls off strongly, it turns out like a trough. The body gets very hot during baking, and it smells like fused plastic. Changed to a similar one, everything is the same. Before that, there were HP Mulinex and also Kenwood (I don't remember the model number), but there were never such problems. What is the reason?

Hello! I bought such a bread maker for a summer residence, I'm very happy. Easy to operate, even a child can handle it and the bread is delicious and airy. I bake not according to recipes from Kenwood, but according to verified ones from our website.
Special thanks to Admin, if you read her advice carefully, then everything will definitely work out.

We bought such an HP, the bread rises strongly, at the end of baking it falls off strongly, it turns out like a trough.The body gets very hot during baking, and it smells like fused plastic. Changed to a similar one, everything is the same. Before that, there were HP Mulinex and also Kenwood (I don't remember the model number), but there were never such problems. What is the reason?

I join the question!

The roof of the bread can collapse if the proportion of water-flour is not observed, or too much yeast is put
I have no plastic smell.

The roof of the bread can collapse if the water-flour ratio is not observed, or too much yeast is put
I have no plastic smell.

What proportion of water / flour should be observed? It would seem that I do everything exactly according to the proprietary recipe. One gets the impression that it's not about the ingredients, but about the baking mode of the bread machine itself. Perhaps the batch is so defective considering that reviews are generally good for this brand. Why they bought it.

during kneading, you need to look under the lid - maybe there is a liquid dough, then you need to add a little flour.

Unfortunately, the proprietary recipe isn't everything. Follow the kolobok, read on the forum what it should be, unless, of course, the marriage of the stove, then everything will work out. I also have a Bork stove, so compared to Kenwood, I got used to it much longer and it took me a long time to get good bread. Good luck.

Help, pliz. My sister bought this device. Disappointed by the small number of recipes in the book. The disk supplied with the HP is not in Russian. Can't understand what the CAKE program is for. there is no dough program for dumplings. Who has experience of use tell me the info.

The roof of the bread can collapse if the water-flour ratio is not observed, or too much yeast is put
I have no plastic smell.

bought this hp. 5-7 times the bread turned out wonderful. then the top began to fall, to fall. changed nothing: neither the ingredients, nor the recipe, nor the program.
what else could be the problem?

bought this hp. 5-7 times the bread turned out wonderful. then the top began to fall, to fall. changed nothing: neither the ingredients, nor the recipe, nor the program.
what else could be the problem?

I got the same problem. After several successful baking, the bread began to fall off. I tried all the recipes, changed the proportion of ingredients - it still turns out to be a cool "boat". I think this is a malfunction of the thermostat, due to which the baking temperature set by the controller is violated. My prejudice towards Kenwood only grew stronger. Junk.

You can bake muffins in the Cake program. I tried it 3 times, but I didn't really like the end result. The appearance is not very good, the taste is edible. Perhaps my recipe is not very well chosen, I will experiment. I won't say about dumplings, the stove is in the country, it's easier for me to knead by hand.

Girls, you scare me. Isn't it really that bad with this HP?

I don't know how anyone's, but I'm very happy with the stove. All summer she baked bread in the country, there was not a single misfire. The bread is tasty, evenly fried. This is my third bread maker, of the shortcomings I can name the noise of work, but this is also tolerable.

Thank you all for your help. We decided to exchange for a Panasonic2501.

I got the same problem. After several successful baking, the bread began to fall off. I tried all the recipes, changed the proportion of ingredients - it still turns out to be a cool "boat". I think this is a malfunction of the thermostat, due to which the baking temperature set by the controller is violated. My prejudice towards Kenwood only grew stronger. Junk.

The problem has been resolved. Did two things: 1. Change the yeast, 2. Reduce the amount of water. The second most likely helped. Because at the SAF-moment I baked before and everything was fine. And here is flour from a different batch. Probably wetter. On a 500 g loaf, I reduced the amount of water by 15 ml. The result is almost perfect bread. The top is slightly uneven. It had to be reduced by 10 ml. So the problem is not HP. Try it, experiment - and you will succeed.

The problem has been resolved. Did two things: 1.Changed yeast, 2. Reduced the amount of water. The second most likely helped. Because at the SAF-moment I baked before and everything was fine. And here is flour from a different batch. Probably wetter. On a 500 g loaf, I reduced the amount of water by 15 ml. The result is almost perfect bread. The top is slightly uneven. It had to be reduced by 10 ml. So the problem is not HP. Try it, experiment - and you will succeed.

The Kenwood Manufacturing Lab must experiment and the user must follow the recipes. Reducing the amount of water in my case somewhat improved the bread, but it still sagged. However, the problem is solved - I changed the capricious Kenwood to Panasonic. And I just bake good bread. No experimentation.

And I really enjoy experimenting and inventing bread with a new taste. Therefore, to each his own. I don’t think Kenwood is a whimsical machine, the bread always comes out great.

Hello! Can you please tell me if the smell of plastic is present when baking? I want this particular model, but only Chinese-made ones are sold ... I really don't want the bread to smell like plastic ...

I have no foreign smell, it only smells like bread.

[good bread. No experimentation.]

The Kenwood Manufacturing Lab must experiment and the user must follow the recipes. Reducing the amount of water in my case somewhat improved the bread, but it still sagged. However, the problem is solved - I changed the capricious Kenwood to Panasonic. And I just bake good bread. No experimentation.

Well, if the handles do not sharpen, then
baking bread without excrement, you really need to be able to!
Looks like only Panasonic can handle this!

I won't say about Panasonic, I don't have it, although I don't like forced temperature equalization. Therefore, I initially looked for stoves without this function. Kenwood is my third bread maker for a summer residence and I have no problems with it, when I bought and tried my own recipe, everything turned out fine, and then I began to experiment.

When I bought, I chose between the Panasonic SD-ZB2502BTS and the Kenwood VM366, I bought the Kenwood. Immediately tried the egg white bread. It turned out to be successful, though a bit bland in taste. It rose well, and the crust turned out to be beautiful and the hat. Next I decided to try baking French. I put everything strictly according to the recipe, weighing 1 kg. When the bread was baked, the whole hat turned out to be failed, like a boat and pale (I used the color of the crust - medium), and a little dough flowed over the edges and baked there. Well, I think, probably due to the fact that I opened the lid a couple of times while kneading the dough (not lifting!). In the night, I put the Frenchman again with a delay of 2 hours, only by 750g. The next morning I ran to see what happened (I even set an alarm clock to see it right away). And again the same thing !!! The top crust has settled !!! The truth is not the same as with the first Frenchman. I still got up at night, looked 10 minutes before the start of baking, there were just drops of water on the viewing window! into the whole window! I never lifted the lid. Help, what could it be ??? Why it happens? Has anyone had a similar experience? I'm a beginner, I've only been using the stove for 3 days

Tell me how to upload an image? I wanted to upload pictures of what happened, but I can't find where ...

Please help me make a choice, Kenwood 366 or Philips 9045 (46).
The owners of these HPs, respond about + and - these assistants!

I'm going to change the VM350 for another in the future, I'm tired of explaining at the service center every time I replace the bucket that I need the old model (with ears).
The first question is about the "dough" program. I read the instructions for VM366, there is a dough mode for 1.5 hours. In addition to this, my 350 has homemade dough, in my opinion the 5 hour program is certainly long, but I still use it. I use the 1.5 hour program only for pizza and pancakes. Who makes butter dough in 366 - is it not too long for you to hold it (with raw yeast)?
The second question is about the new bucket mount.In 366 - is it without ears, with a turn? I assume that with a swivel mount, the noise level of the stove should decrease (and the likelihood of popping out too). How many dB is its noise level and is Kenwood still having loud signals? How many months / years do you have enough bucket before the destruction of the oil seal?

these are my french breads, and one egg that never fails




finally I managed to insert pictures

I have been the owner of the same bread machine for 4 days. The result is the same: the egg bread turned out to be amazing, and the French one is the same. You have more experience with the stove. Did you manage to solve the problem of the Frenchman?

Owners of VM366, tell me the features of program cycles. I looked through the instructions for it, I realized that almost all bread programs come with preheating. But I was confused in the program table that in many there is no kneading between the second and third proofing, and in French, in general, there are gaps between all three proofing methods. Do you have a truth in VM366 after the main kneading, the dough is no longer crushed, but simply rises and bread is baked?

Yes, after the main kneading (29min) the dough just rises and then bakes. I watched it personally.

I have been the owner of the same bread machine for 4 days. The result is the same: the egg bread turned out to be amazing, and the French one is the same. You have more experience with the stove. Did you manage to solve the problem of the Frenchman?

To be honest, I no longer tried to bake a Frenchman, I bake an egg, or according to the same recipe, only without an egg. I also make whole grain, which is with lim. juice, but instead of butter I put vegetable oil. And I also add Mikamilk infant formula instead of milk powder. Not bad at all. I think that soon I'll try to bake a Frenchman again, I'll write what happens

Good day. I had a problem with the following content: during baking, the bread went well, baked perfectly. In general, I was pleased. She left the bread overnight, and in the morning found that the top had fallen out. Why did it happen, maybe someone knows ... thanks
P.s. HP kenwood bm 366. Program 3 - whole grain.

perhaps the quick yeast was caught, but it's okay - the bread is baked well

Hello everyone. For a month now I have been the owner of this bread machine. The results were different. I read it, took my own. Now I'm happy with everything. But the other day I bought a ready-made mixture of Borodino bread. But I can't figure out which program to bake it on. They recommend the main one, but the time is set at 2-2.30. And in Kenwood, as you know, a short program for an hour with a penny, and the main one for 3 minutes. A program for whole grain is not recommended. And how to be? Please advise, or just share your experience, and I will already try.