Bread maker Rolsen RBM-1160

DO YOU FAST? very good, I envy white envy. But I can't - my spirit is weak. After all, one must limit oneself not only in food. And here, where thoughts are not good run, where you shout at the children.
Yes, and everyone loves meat. I can't hold out on my own.
And the bread does not taste for us. We tried cinnamon for the first time, next time I'll try to roll it in dry cocoa without quiches.

Yes, cinnamon is not for everybody. I don't abuse it, but I like to add small amounts when I bake buns into this bread.
And I have been fasting for a long time, but I also did not grow up to this right away

probably I put a lot of cinnamon, generously rolled balls on all sides. Its bitter taste is felt.
Another time I'll put it in a mixture with cocoa

To roll the balls, I prepare a mixture of sugar with cinnamon and cinnamon, add a little so that the mixture is not very dark in color. I also sprinkle the buns with sugar and cinnamon.

Oh, well, every case has its own nuances - how to keep track of everything at once? ...

You can't follow it right away, everything comes with experience. I found so many useful things here. It is not for nothing that they say: live and learn

Hello! :-)
Yesterday I gave my husband HB Rolson RMB 1160. I suffered for a long time, I chose. Finally I decided on this model. Baked a cupcake today. Delicious! I'll go bake another one, otherwise I'm afraid it won't last long :-)

With a good purchase! Our regiment has arrived. Is your husband happy?

Thank you! The husband is happy :-) he will bake bread now :-)

Tatyana, tell me, did you bake cakes? Can you share your experience?

[My option for HP]

I baked a lot of Easter cakes in my HP, tried different recipes, I will share with pleasure.
This year I will bake again like this:

1. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9853.0 , just converted for our HP.
My option for HP
warm milk (I heat it up in the microwave) - 210 g (I have adapted to weigh everything on the scales)
pressed yeast - 30g (diluted in milk and add a handful of flour from measured)
high-quality flour - 480 gr
yolks - 3-4 pcs
sugar - 170g
salt - 3/4 tsp
cognac - 1 tbsp. l. (I had moonshine with Riga balsam)
vanillin - 1 g (small packet, but to taste)
butter - 90 gr
raisins, dried apricots, candied fruits - to taste after the HP signal.
I stirred the dough in a large broth bowl and put it in a warm place (on the heated towel rail in the bathroom). While the dough was coming up, I rubbed the yolks with sugar, salt, vanilla and softened butter in a bowl until creamy and then poured alcohol into the same.
During this time, the yeast foamed with a cap. I poured them into a bucket of HP, then laid out the yolk mass, added the sifted flour.
I baked on the "Baking" mode, size - 900 g, crust - light. On a signal, she poured in raisins and chopped dried apricots, about half a measuring glass.
That's all, and the rest was done by my beloved assistant. The whole process in my HP takes 2 hours 55 minutes.

2. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8316.0 This is from Viennese dough. I didn't have to try it myself, his granddaughter took him to Moscow for relatives, said that everyone liked it very much.

3. But I will try this recipe for the first time, because I found it after Easter, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=168272.0

Thank you so much!
I have never baked cakes, but since an assistant appeared in the house, I think you should definitely try it!

Happy Holidays everyone!
Tatyana, I’m here again :-) I finally found live yeast, you can bake Easter cakes :-) Tell me, what kind of mode did you bake the Viennese Easter cake? Basic or muffin?

[covrishka]

covrishka, I beg you to forgive me for not responding quickly: the Internet "fell off" and just set it up, I had to contact the tech center. support. Of course, all the cakes have already been baked, but still I will answer, for the future: this year I baked all the cakes on the "Sdoba" program. On the "main" and in Rolsen and Mystery, they began to grill heavily. I put a light crust, but after the end of the program I do not take it out immediately, so that the top "reaches"

Tatiana, hello.
It's good that everything was fixed for you.
I carefully read your messages and also decided that you need to bake at the SDOBE :-)
I baked Easter cakes according to all three recipes.
I liked the last two the most.
And the Viennese was the very first and I overexposed it in HP, so it turned out to be dry. But he was also gnawed :-)

Thanks for the recipes!

Thanks to everyone, thanks to the members of the forum, I decided to buy this bread maker, and Tatiana's advice (a special thanks to her) on operation helped a lot. I ordered it through the DNS store (which I was surprised), they brought it 3 days later from Barnaul. The bread maker cost a ridiculous price, and cheaper than other online stores. There was bread at home, but I was very impatient to bake my own. It started with a sweet tooth. The gingerbread man was kneaded to glory, the smell was only at the beginning from the burnout of the oils (and in the instructions they warned about this), I agree, the sound of the signal is loud, but the oven beeps quietly among friends, so it turned out to be inconvenient. The batch itself is quiet. The shoulder blade was not left in the bread after baking. Easy to wash. So far, about the bread itself, I can say that the family ate with pleasure. Took to work for a trial, they said: bring more. Now about the baking itself. Here I burst out, was in a hurry and installed the fast program instead of the baking program. It took me about an hour later and started saving pastries with the help of "pauses". Of course, the incorrectly set program did not allow the bread to rise well, but 1 pancake was not quite lumpy. It turned out yummy. While happy with the purchase. Of course, I could afford a more expensive oven, but it was embarrassing that brands have such a high rating of breakdowns and there are complaints about noisy work, table swaying. I also chose energy-efficient and small in size, our kitchens are small. I hope I was not mistaken with the choice.

Bread for 900 grams was a success

Congratulations from the bottom of my heart. My stove is soon 3 years old, but I have never regretted a purchase, although I have already changed the bucket. I bought Mystery 1204 to help her, but, definitely, Rolsen is better

Thank you. Having already bought, I deliberately began to view videos on other HPs and compare them with my own. And so far, I also think that this is one of the best models. I made the dough for dumplings, although if I need a large portion of dough, I will use the combine for kneading. The dough is perfectly kneaded, but the portion is small, at a time. Successfully baked bread with the addition of oatmeal. I don't want to look at the store one. In the book, recipes are mostly made with milk powder. Now I want to look on the internet for a recipe with the correct proportion for bread without adding milk powder. And, of course, for the weekend I am planning the vaunted sweet Arabic and in the near future, bread with an apple - also touted on the sites. I'll fill my hand.

With a start! Of course, experience will come with time. I also do not bake anything according to the recipes from the instructions. I take everything from the forums. The last 2 times I baked a little sourdough bread. I grew onion sourdough, it suits me best. And then a friend presented a package of instant vegetable cream. So I decided to let them into business. Dissolve 15 grams of cream in 135 grams of warm water and knead the dough in this liquid. Baked without yeast at all. We like this kind of bread, it tastes different from yeast. And basically I only bake with pressed yeast.
And with the dough, when I need more, I do this: I do several kneads in a row. Yeast (immediately after kneading) I put in a plastic bag and put it in the refrigerator, where it is perfect. In the morning I will knead, and in the evening after work I bake from ready-made dough

[Tatiana S.]

Tatiana S., Hello. Three months ago, quite unexpectedly for myself, I became the owner of a Rolsen bread machine. I tried to bake different types of bread; and from the book of recipes, and found on the Internet. Some did not work out, some worked wonderfully well. About 2 months ago I tried one recipe, then I slightly corrected it, and now it is the favorite bread of my household. I will share his recipe next time.
And now I would like to ask you about "Sweet Arabian bread" What yeast do you use? Dry fast acting? I baked all my breads with Saf - Moment yeast.I have never tried to work with ordinary people. I baked all kinds of cakes and cookies. But I didn't do yeast dough at all.
Help-clarify

[Tatiana S.]

Tatiana S.,
And now I would like to ask you about "Sweet Arabian bread" What yeast do you use? Dry fast acting? I baked all my breads with Saf - Moment yeast. I have never tried to work with ordinary people. I baked all kinds of cakes and cookies. But I didn't do yeast dough at all.
Help-clarify

I apologize for such a late answer, since the Easter chores took up all my free time. If it is still relevant, I will answer your question.
I use "Lux" pressed yeast extra. Here in Tula they are sold both in the market and in the Pyaterochka store. They are packaged in 100 gram packs. I buy several of them and store them in the freezer, taking out one at a time as I use it.
I add to bread from 9 to 14-15 grams, depending on the amount of baking in the dough. In Easter cakes 20-25 gr. I crush them into liquid, they dissolve very quickly there, and you can grind them with 0.5 tsp. sugar, they immediately turn into a liquid mass. First I pour the liquid into the bucket (with diluted yeast and sugar or honey), then add the sifted flour and salt.
Often I make a dough first: I dilute sugar, yeast and a little flour in a heated liquid. While I weigh and sift the flour, the yeast is already starting to work, the mass rises with a cap. I pour oil into the bucket, the dough that has come up, add flour and salt - and go!
Now I have adapted to bake rye bread on dough.
I define the amount of yeast as follows: 1 tsp. fast acting = approx. 7 g pressed. Everything is very simple. Good luck :

Your advice is of course relevant! Thanks for the detailed answer :) This week I will try to bake this roll with dry yeast. Then I will definitely unsubscribe.

So I thought for so long whether to buy such a unit or not. But often you have to bake bread in the oven or knead the dough for pies. I like homemade baked goods.
And the son himself began to choose a bakery based on people's reviews on the Internet. Well, I stopped at this model of a bread machine. I ordered it myself in the online store.
And now we have been eating bread from a bread machine for several days. Everything turned out fine the first time. The bread is airy and tastes great! In general, everyone was very pleased. I do not even regret that I have chosen from inexpensive models. If it continues to work, then everything suits me! I will also experiment here.
Thank you very much girls and you, because when choosing a model, your Temka helped a lot !!!

Girls, hello! Are you accepting me to your company? Children gave such a bread maker for Easter - great! True, I have already scratched the bucket. In a hurry, she put the spatula-knife on the wrong side. but I am very happy, good stove. Let's pick up recipes for "our" oven, delicious and easy.

Hello everyone here, I decided to share my recipe. I don’t remember on which site I found it, I modified it a little, and now it’s my family’s favorite bread.

water 280-300 ml
malt (directly in water, without brewing) -1.5 tbsp. l I did not find pure malt, I use rye kvass (as they explained to me in the store, this is a mixture of malt and rye crumbs).
ground coriander-2 tsp
rast. oil-2 tbsp. l
honey-1 tbsp. l
salt - 1.5 tsp
plain rye flour (sometimes the label says "peeled") -50 g
wallpaper rye flour (whole grain) -50 g
wheat flour 1 grade - 300 g
yeast (saf-moment) -1.5 tsp

I bake a 700 gr bun in the "Basic" mode. I put the crust dark, as I like to crunch with a still warm, crispy crust with butter

Bon Appetit!!!

Girls, good morning, afternoon, evening! and if you bake your bread, Bun, with sourdough? do you think it will work out? after reading about yeast
- I try to bake with sourdough.

Good day!!! Baba Nata, I baked this bread only with fast yeast, if you know how to work with sourdough, try it. the main thing here is not to make a mistake with the dosage

Thanks for the recipe and answer.I'll try one of these days. What happens, I'll write.

Good luck !!! Be sure to write-you liked the bread.

Bun, hello! The first experience was not very successful, as there was little sourdough ki-100 gr. rose a little, but tasty. I added dry fried onions, and I realized that the taste of the bread clogs the taste of the onions. In wheat it will probably be better. The grandson, who does not eat black bread, ate 2 pieces. I'll try to add more sourdough (the main thing is not sour.) Thanks for the recipe.

Baba Nata, hello! I am very glad that you liked the bread. My youngest son (1.3) also loves this bread, especially if it is slightly greased with butter. Shop, and mine is eaten with pleasure. I am so pleased

Good luck with the next

Hello.

I choose a baker. What is the minimum weight of a roll that Rolsen RBM-1160 can knead?

Thank you.

I choose a baker. What is the minimum weight of a roll that Rolsen RBM-1160 can knead?

This model has only 2 weight options: 700 g and 900 g

Yesterday evening it caught fire to acquire this particular HP.
On the way to the store, I bought this mixture:

In general, while I bought it, while I brought it, while I washed it, it was already a deep evening.
By the way, there was absolutely no smell, even at the first opening of the box.
Another interesting fact, I have never met this before, HP was packed in two boxes.
The inside is branded colorful, and the outside is simply printed with HP info.

You understand that it was impossible to endure until morning. Naturally launched HP.
I downloaded everything in order, as indicated in the recipe, from school I remember this from chemistry.
And only after baking, reading the forum, I noticed that loading is advised in the reverse order than indicated on the box.
I took a box from under the mixture and began to carefully read what was written and found a footnote stating that one should be guided by the instructions of the HP manufacturer regarding the bookmarking of products.
So, my first experience of using HP began with an involuntary experiment.
Three hours later I got the following result.

He put the bread on the wire rack, covered the HB with a towel and left it until morning.
The bread turned out to be very tasty and satisfying. With a strong pressure on the pulp of the bread, it returns to its original state after 1.5 - 2.0 seconds.

Hello, Yuri! Very happy about you. Congratulations on your purchase! Nice stove. And I bought a stove after reading about leaven. The gas oven is not very good, but I still bake sometimes. And the stove helps out great. I wish you continued success!

Hello, Natalia!
Thanks for the compliments.
Here are a couple more baked.


All according to different recipes.

Hello Yuri! Congratulations on a good start! Beautiful bread. You will soon reach the leaven. How does it taste? I also started with yeast, and then switched to sourdough. You know, leaven is a very interesting thing, rarely anyone succeeds right away. But when it works out, you rejoice like a child. So go for it.

Recently I baked Clayton's wheat bread from Alexmira in our bread maker. Baked without yeast, on one sourdough. True, I put more flour. Delicious turned out. I'll try again with a humiliation, and then I can put it out if someone wants to.

Hello Bun! I baked your bread again, but now I added 180 g of leaven. Long, but delicious. The first time I baked on rye, and yesterday on wheat. Different breads, different tastes. Everyone likes it at work. Children live separately, but I would like to feed them fresh. Thanks again!

[394]

What is the minimum weight of a roll that Rolsen RBM-1160 can knead?

The other day I once conducted an experiment.
I kneaded the sourdough dough in KhP, after kneading the dough weighed 394 gr.
In order to resolve his issues, he made baked goods in e-mail. oven.
If baked goods were produced in KhP, the result would be no worse.
After baking, the next day, the bread weighed 334 gr.
So, we got quite a good result of a miniature bread:

The taste is excellent.
By the way, who knows how to make beautiful cuts on the dough correctly?
I made a shallow cut with a regular razor blade, but the result was not satisfying.
Although I ask this question most likely in vain, because they bake here in KhP.

Hello Yuri! I saw Admin in the Bread Baking Help section about the correct cuts. I rarely bake in the oven, I also get not very beautiful cuts. Read it there, they seem to have to be done deeper. Good luck!

[bread in the oven]

By the way, who knows how to make beautiful cuts on the dough correctly?
I made a shallow cut with a regular razor blade, the result was not satisfying.
Although I am asking this question most likely in vain, since they are baked here in KhP.

Well, you shouldn't think so in vain.Go to the section YEAST BREAD (Sourdough) and you will see a large number of excellent samples and recipes bread in the oven And there is someone to talk to and share experiences with, wonderful authors

Cutting dough pieces before baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124507.0

Hello everyone! Please tell me how many minutes on the prog. whole. grains. bakery products? The same as on the main one?

Greetings to all! Can you please tell me a simple recipe for a delicious white bread, which is obtained without hassle in this bread maker?

Hello, Alexander! I baked my first bread from the book attached to the oven with yeast. Now I bake with sourdough. Liked the Clayton bread from Alexmira. So good luck!

Hello, I just bought HP, loaded it according to the recipe, and in the process the middle of the opal. Like this. What's wrong? The first batch and immediately not successful

a lot of liquid, most likely.
study the "Kolobok Rule".

Hello, yesterday we bought, tried to bake rye bread with caraway seeds according to the recipe from the book. Everything was put as indicated in the recipe, in a certain sequence, in the process the bread was not completely kneaded from one edge and just before baking the middle of the opal. Here is such a not successful first experience .. What is wrong, I do not know. Maybe a lot of water or yeast?

Hello! Congratulations on your purchase. When a bun is kneaded, you need to help him a little. Use a silicone spatula to scrape the flour out of the corners. You have been answered on the second question. Recipes from the book are not always obtained, and from the forum too. As you have written, the most important thing is the kolobok. The ratio of flour to liquid. Good luck! If anything, write. I myself studied this for a long time.