Bread maker Terrington house (Alaska)

ALL THANKS FOR THE ADVICE! Something began to turn out, specifically, only according to the recipes attached to the bread maker - but normal. With rye flour, it’s not very good yet - in my opinion, it’s not that kind of rye here ... bread, in any case, almost white
All packages with flour - the most potent ones - have their own recipes for this flour - rather strange. I'll try - I'll write

Didn't wait for answers. I rushed to the store after work. The price outweighed the fears. I bought it !!!! Outwardly it looks very decent. Non-stick saucepan. There is an instruction in Russian. From her I realized that the release is under the patronage of the Germans. On the weekend I will try (flour was bought there).

My HP has 2 sizes of bread: 700 and 900 g Here's what I got after adjusting:

1 egg + kefir (I had yogurt) = 130ml;
Milk (heated in microwave oven) - 150ml;
Fresh yeast (crumbled into milk) - 13 gr;
...
Cognac - 1 tbsp. l. (I have vodka with Riga balsam)

And if you use dry yeast, how much should you take? And cognac (vodka) is necessary? Is it possible without them?

Well, here I am now a happy owner of the TX 2700 bread maker. Comparison of the instructions and the menu of the bread maker left a vague feeling: either intentionally, or out of carelessness, the designations of modes and functions in German appear in the instructions, and on the control panel in English. There was only hope that the Germans had a hand in this brainchild and that everything would be fine with her. Yesterday, the first white bread was baked according to the instruction plate with clarifications in the amount of yeast from Andrey (special thanks). Truth could not resist and replaced some of the water with sour milk. Since it is still not easy to measure flour with glasses, I had to add it in the process of kneading the kolobok (up to what I imagined). As a result, the bread came out absolutely wonderful: baked, moderately dense, with a thin golden crust.
I can't boast of a photo, because I was cut up and eaten hot, despite my protests.
The second act was raspberry jam. Beauty: flooded-she cooks herself-rolled into a jar.
And how did I live without her? There is only one minus: the buzzer of the dead will raise.

Inspired by the first success, I want to ask the experienced. Recipes for which models of more popular bread makers are suitable for ours, so as not to count the quantity and select modes?

Now in the Metro there is an action for the Terrington house BM 2700 bread maker, I want to buy my friend as a gift, should I buy it or have some nuances.

IMHO, this is gloomy rubbish. Firstly, the bucket is small (And filthy - it will live a maximum of a year and a half, then the axis will fall out) Secondly - the lid does not fit tightly, and there are no seals.
Heaven and earth with an older model.

IMHO, this is gloomy rubbish. Firstly, the bucket is small (And filthy - it will live a maximum of a year and a half, then the axis will fall out) Secondly - the lid does not fit tightly, and there are no seals.
Heaven and earth with an older model.

I have nothing to compare with, but given the cost of 1,500 rubles, it will do for a year and a half. Especially for the first experiments. For us in a "small" bucket for a family of 3 people, a loaf is enough for 2-3 days. Considering that I have never baked before and I am guided only by the educational program of experienced (low bow to all) bread is always obtained, without punctures. Always stirring. The crust is very thin, the roast color is optimal. The lid does not interfere. The buzzer, however, will raise the dead, but already used to it. Moreover, not all models are melodic (I have Redmond yelling like a victim).

Today I watched tarrington house bm3000s, and my hands were itching so ...
It looks solid, the price is ridiculous, cumbersome, however, but it is not very scary.
Uncertainty frightens, because I did not find responses on this model.
Therefore, I cry: brothers, who used her thread?
It’s very hot to hope that it takes into account all the punctures of the older models.
And I still don't understand who is producing it and where?

Produced in China by order of the METRO trade network

And if you use dry yeast, how much should you take? And cognac (vodka) is necessary? Is it possible without them?

I apologize for the late answer (I was absent for a week, just arrived).
You can also dry yeast, I just like pressed yeast more, and I determine the quantity from the following proportions:
1 tsp dry - about 7 grams of pressed, which means you can put 2 tsp. dry.
About alcohol. It is possible without it.
Try different options, don't be afraid. Experience will come with time. Good luck

[bm3000s]

Produced in China by order of the METRO trade network

Well, it was immediately clear: now, no matter what is written in the Made in ... technique, almost everything is made in China.
Who is the developer and manufacturer? That is, who develops the models and controls their production in China?
And what do you know about this particular model? That is, about bm3000s

[Olga VB]

Olga VB I don’t know who manufactures, but obviously not Panasonic, control over the production of products under the ODM contract is carried out by the customer, in this case METRO is more detailed https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=26545.0

Can you please tell me why there is a metal hook in this HP model? Yesterday I bought BM 2700, but Alaska, now Real sells them. I can't fit this hook anywhere !!!!

My HP has 2 sizes of bread: 700 and 900 g Here's what I got after adjusting:

1 egg + kefir (I had yogurt) = 130ml;
Milk (heated in microwave oven) - 150ml;
Fresh yeast (crumbled into milk) - 13 gr;
Salt - 1 tsp (poured into kefir with an egg);
Sugar - 6 tbsp. l. (poured into kefir with an egg and a little into milk with yeast);

really that much sugar? is this not a typo?

Can you please tell me why there is a metal hook in this HP model? Yesterday I bought BM 2700, but Alaska, now Real sells them. I can't fit this hook anywhere !!!!

It is for pulling out a spatula stuck in bread. I recommend picking a spatula instead with a sushi stick.

It is for pulling out a spatula stuck in bread. I recommend picking a spatula instead with a sushi stick.

Thank you for your prompt response! I thought so! But the manufacturer strongly recommends NOT to use metal objects for this purpose ... that's what confused me ... ... I'll go to lay my first bread

[h. l.]

really that much sugar? is this not a typo?

No, not a typo. This is sweet butter bread for tea, like a cake (I put even more sugar in the cake). And I add very little sugar to ordinary table bread 1-1.5 h. l., but with so many breads, it turns out to be pale even on a dark crust.

Thank you for your prompt response! I thought so! But the manufacturer strongly recommends NOT to use metal objects for this purpose ... that's what confused me

there is a different WITHDRAWAL mechanism.
Carefully immerse a stick with a small hook into the hole from the rotator shaft.
And then we pull, pulling out the scapula from the insides, hooking it inside the piece hidden in the bread.

And the curved LARGE part of the extractor helps to remove the mixer when kneading the dough from the kettle.
And not from a baked roll.
In the boiler, the large figured part is carefully placed under the stirrer and removed from the shaft.
I have never used this function. Stupidly removed from the shaft by hand.
But from the rolls all my life I have been picking out the mixer with the regular hook.
very comfortably.
I put it in the hole from the shaft and turned a small hook there - I pulled it and the mixer flies out: 0
And Teflon will start to go down in this oven exactly three years later. And from the pot and from the stirrer.
After three years it WOULD need to be changed.
Although it will continue to work.

[at the cost]

It turns out TX 2700 is the twin of this Redmond. Only at the cost and differ in color. The Redmond RBM-1905 bread maker is a multifunctional device that will appeal to any housewife. With its help, you can prepare not only bread and pastries, but also baked dishes, delicious desserts and drinks. There are 12 automatic cooking programs at your disposal. You can watch the preparation of dishes through a special viewing window, and a sound signal will remind you to add fruits or nuts to the dough. The bread maker has a convenient electronic control panel, an LCD display, and is also equipped with the necessary accessories.

Automatic programs:
• Main program
• French bread
• Whole wheat bread
• Sweet pastries
• Fast baking
• Express, cupcakes
• Rye, gluten-free bread
• Dough
• Cake
• Porridge, jam, jam, syrup, compote
• Baking, stewing, roasting
• Bread for sandwiches

Hello everyone!
Became the proud owner of Tarrington House BM2700. We have already baked several loaves, really liked it! In appearance, this is really a twin (except for the body color) Redmond RBM-1905. But, comparing the characteristics, the question crept in where the maximum weight of a loaf is indicated more correctly ... In BM2700 - 800g, and in RBM-1905 - 900g.
What do you think?

And why do you need such accuracy ... that 800, that 900 g is in any case a "big bun", the 100 gram difference does not matter

To adapt other recipes and to use the Redmond recipe book

Duc, you and adapt, using the terms "big" and "small" bun. At first, I also steamed about this, that is, what weight to expose, but they explained to me on this forum that if the total amount of flour is 350-400g, then the finished product will be up to 600-650g, that is, a small loaf, from 500g of flour - it will turn out big. More than 600 g of flour in our case (I have Alaska BM 2700, the same TH, only from another retail network) I do not recommend using, it may not be baked, since we have the longest program for 3.5 hours. Here ... and if you mean the adaptation of recipes by the weight of the products used (from less to more and vice versa), then this will be a recalculation, there is a Temka about it. In general, I don’t know how the book of recipes for TH and Redmond is, but I have never used mine, somehow it doesn’t inspire confidence, especially since there are so many recipes on the forum that have already been tasted and worked out technologically ...

Thank you for your quick and informative reply!
I will learn further ...

I recently acquired a bread maker, but since I have experience in baking bread, I began to learn how to do it in a bread machine! This is a miracle acquisition. I noticed that there are many questions about adding sugar to ordinary white bread, my answer is: do not add sugar at all. Sugar does not fit into white everyday bread. I first added, followed step by step recipes. But I also didn't like the sweetish bread with borscht or other soup! Now I don't put sugar at all, not a little bit. The bread has time to rise, and bake, and become golden.

Will yeast work fine without sugar?

Will yeast work fine without sugar?

Everything rises perfectly, the rolls are high, lush. I bake according to this recipe: 450 grams of premium white flour, 300 grams of water, 1.5 tsp. yeast. 1.5 tsp salt, 2 tbsp. l. vegetable oil! The bread is delicious, the rolls are not enough for a long time. I just pull it out of the oven, and my son (he is 10 years old) is right there! He needs a hot crisp! I used to bake a lot of bread in the oven. So try it! If you are afraid that it will not rise (although in vain), reduce sugar as much as possible, that is, lay it down at a minimum - half a teaspoon or a teaspoon at worst!

I'll try. I will unsubscribe about the result.

Hello everyone.

I am the owner of the Tarrington House BM2700 stove, tell me who knows how you can bake rye bread with it. There are many recipes on the forum, but I don't understand how to apply them to this model of a bread machine.
And if it's not difficult, give some simpler recipe for baking rye bread. And then I tried it a couple of times, nothing happened. There are no problems with wheat bread.

[Alexal]

Alexal As a rule, everyone bakes just in the "basic" mode, there are no problems. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0

Hello everyone.

I am the owner of the Tarrington House BM2700 stove, tell me who knows how you can bake rye bread with it.

In this model, after all, there is a "rye" program, it is under number 3, so you can bake on it. But about the recipe, in principle, you can choose any one you like, but not the fact that it will necessarily turn out, purely rye or with a large content of rye flour - this is generally a separate song ... first try to bake wheat-rye, where there is more wheat, then gradually increase the amount of rye, reducing wheat, you will understand the difference in koloboks, then 50/50, then you can already swing on rye. Bake small loaves to eat faster or, if it doesn't work out, to make it less offensive. Here I can offer a recipe according to which my bread turned out: rye 280g, wheat 70g, any liquid that you like (sour milk, potato broth or just water) - 250ml, sugar 1 tbsp. l., salt 1 tsp. l., dry kvass or malt 1 tbsp. l. (it is possible without them, but they give the characteristic rye taste to bread!), Rast. oil 1 tbsp. l. The gingerbread man is quite difficult to form, smears, sticks to the walls, do not pour out all the liquid at once, it may be needed less or more, but here you must not overdo it, because the roof may fall through, you need to add so much during the first kneading process so that dry flour in the corners there was no gingerbread man. I help with a silicone spatula. According to this recipe, a low and rather dense bread is obtained, like a baked bread. Try it

do not add sugar at all. Sugar does not fit into white everyday bread.

I tried to bake without sugar, it rose well, the taste turned out good, but for some reason I had to turn on “baking” for 1 hour after the end of the “main” program on which the bread was baked, because the bread was not browned at all , just white, as if it was not baked at all, and probably because of this, the crust turned out to be quite thick, although very crispy,. I think not fried, because there is no sugar ...

In this model, after all, there is a "rye" program, it is under number 3, so you can bake on it. But about the recipe, in principle, you can choose any one you like, but not the fact that it will necessarily turn out, purely rye or with a large content of rye flour - this is generally a separate song ... first try to bake wheat-rye, where there is more wheat, then gradually increase the amount of rye, reducing wheat, you will understand the difference in koloboks, then 50/50, then you can already swing on rye. Bake small loaves to eat faster or, if it doesn't work out, to make it less offensive. Here I can offer a recipe according to which my bread turned out: rye 280g, wheat 70g, any liquid that you like (sour milk, potato broth or just water) - 250ml, sugar 1 tbsp. l., salt 1 tsp. l., dry kvass or malt 1 tbsp. l. (it is possible without them, but they give the characteristic rye taste to bread!), Rast. oil 1 tbsp. l. The gingerbread man is quite difficult to form, smears, sticks to the walls, do not pour out all the liquid at once, it may be needed less or more, but here you must not overdo it, because the roof may fall through, you need to add so much during the first kneading process so that dry flour in the corners there was no gingerbread man. I help with a silicone spatula. According to this recipe, a low and rather dense bread is obtained, like a baked bread. Try it

Thank you.

I'll try.

The first creation on the fifth sweet program. For some reason the roof burst and it was too low Probably because of the large amount of sugar? I did everything exactly according to the recipe. How to make it tall and porous? Maybe more yeast? Experience of using bm2700 1 day. By the way, the lid, which does not fit snugly, is perfectly closed during baking, apparently due to the expansion of the heated metal inside the case. Do not be alarmed by the leaky cover)

The first creation on the fifth sweet program.For some reason the roof burst and it was too low

This is your cupcake, isn't it? If you used the sweet pastry program? So the cupcake will not be high ..., and the roof of bread bursts (somewhere Admin explained on this forum) when there is not enough liquid in the dough, so you should not adhere to the recipe so precisely when adjusting the flour-water balance, there may be changes both upward and downward. Much has been written about this in the spec. forum topics, look, very useful!

I tried to bake without sugar, it rose well, the taste turned out good, but for some reason I had to turn on “baking” for 1 hour after the end of the “main” program on which the bread was baked, because the bread was not browned at all , just white, as if it was not baked at all, and probably because of this, the crust turned out to be quite thick, although very crispy,. I think not fried, because there is no sugar ...

I bake on 2 settings - French bread. Everything is baked beautifully. I don't add additional time. I also bake gray bread, in the same mode, according to this recipe (in principle, the recipe is like for white bread): 150 gr. - white flour, 150 gr. - whole wheat wheat, 150 gr. - rye, 300 ml. water, 2 tbsp. spoons of oil, 1.5 teaspoons of salt, 1.5 teaspoons of yeast, 1 teaspoon of honey. The bread turns out, of course, not as fluffy as white, but it rises well and is tasty. And not high because whole grain and rye flours are considered heavy, therefore gray and rye are not so lush, but tasty.

And I also baked potatoes with meat in my bread maker and cooked millet and milk porridge. Well, just class!

Hello everyone! I sat on your website and yesterday I bought my first Alaska bread maker in METRO on sale for 1350r just that .... I already made a sweet cupcake, I really liked it ... I want to cook milk porridge in the morning, write a recipe pliz and on what mode, I still did not understand it ?! I will be grateful)

Hello everyone! I sat on your website and yesterday I bought my first Alaska bread maker in METRO on sale for 1350r just that .... I already made a sweet cupcake, I really liked it ... I want to cook milk porridge in the morning, write a recipe pliz and on what mode, I still did not understand it ?! I will be grateful)

If you are going to cook in a bread maker and are not afraid to ruin it, then this is the place for you. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=308.0

this bread is obtained according to the recipe from this topic https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=286106.0 only in French mode.

Depending on the number of people, I cook for 4 servings: a liter of milk, 200 grams of millet, salt, sugar, butter to taste. Rinse the millet first, add water, salt and bring to a boil on the stove. Rinse again and drain off the water. This is to remove the bitterness from cereals. Put everything in a bucket, you do not need to remove the kneading spatula, cover it with foil and put jam on the mode and wait for the end of cooking !!! Everything!!

Hello everyone! I sat on your website and yesterday I bought my first Alaska bread maker in METRO at a sale for 1350r just that .... I already made a sweet cupcake, I really liked it ... I want to cook milk porridge in the morning, write a recipe pliz and in what mode, I still did not understand it ?! I will be grateful)

Good day everyone!
I have been using the device (VM-2600) for over 1.5 years.
I took it exclusively for baking white bread "for every day."
I experimented with the ingredients and settled on one composition. The recipe is at the end.
I noticed one peculiarity. Although this is from the category of superstition, but, nevertheless, it was not for nothing that our ancestors, the Slavs, always baked bread at night. It is both more magnificent and healthier.
I did it according to the same recipe. During the day, it turned out to be dull and not tasty. Moreover, I tried it with a delay of 3 hours. I thought it was because of the uneven temperature of the ingredients. Figase! Daily bread does not work. But the night one is always high, fragrant and tasty. I calculate the time to be ready for the morning alarm. I get up, empty the bread on the wire rack, and do my morning chores. Cover with a towel before leaving. In the evening and then for another 2-3 days we eat delicious bread. Does not deteriorate until dry.

My recipe:
Rye flour - 2 tbsp. heaped spoons;
Corn flour - 2 tbsp. heaped spoons;
Semolina - 2 tbsp. spoons;
Wheat flour, premium - we finish up to 500 g to the above mixture;
Water - 300 g;
Dry yeast - 1.5 tsp;
Salt - 1 + 1/3 tsp;
Sugar - 1 + 1/3 tbsp. l;
Powdered milk (cream) - 1 tbsp. l;
Vegetable oil - 2 tbsp. l.

I pour water into a bucket. I pour in vegetable oil.
I pour about half of the wheat flour into a measuring container. I pour in rye, corn flour, semolina. I put on the scales and add wheat to 500 g.
I sift and fall asleep in a bucket. I make a hole in the center of the flour. Yeast there. I sprinkle salt on one side. With the other sugar and milk powder.
I put on a medium crust, 2nd program - French bread.
Corn flour loosens and gives a light piquant taste. The semolina "structures" the crumb. Powdered milk makes the crumb whiter.

Delicious bread for everyone!

Members of the forum! In the TX 2700 bread maker I bake delicious mustard bread weighing 950 grams, the main program number 1, it is baked beautifully, fluffy, high, although it is baked in the mode - by weight of 800 grams, but I will say again that in fact it is possible to bake 950 grams loaf! It does not touch the lid, but it takes up the entire bucket in height. I've experimented with different recipes made from wheat flour, but mustard bread is delicious. Dark bread with rye flour also works well.

Good day everyone! Well, here I was honored to become a full-fledged resident of the forum - I finally bought a bread maker! And then I just read everything and pick up drool ... I bought it in Metro, TX-2700, after reading this thread. Since my husband and I are alone, I have baked bread only twice so far. I decided to start with mustard bread according to the recipe from the forum, baked on mode 2, for the first time the "lid" stratified, it turned out to be an overlap, but the bread rose and baked wonderfully. And the second time I added a mixture of rye-whole grain to the wheat flour, put it overnight, and by the morning it turned out to be a very tasty ruddy bread ... Everything worked out the first time, thanks a lot to the members of the forum! I took only the first bun, but inserting pictures for me is tantamount to a feat, I have computer cretinism. Once again, thank you all for sharing with us, novice bakers, your experience, secrets and inspiration!

A-ha-ha! I went to the METRO, and there my beloved bread baker is sold for 999 rubles ... I bought another one, just in case, as a gift to someone. From the stove - delighted!

Hello! Help me please! I bought for the price, but I think that is not the problem. In a regular bread recipe: 0.5 tsp yeast - 1.5 g. For 490 g flour. The bread is not baked at all! Maybe SCRAP ??
As far as I understand, you have experience.

Hello! Help me please! I bought for the price, but I think that is not the problem. In a regular bread recipe: 0.5 tsp yeast - 1.5 g. For 490 g flour. The bread is not baked at all! Maybe SCRAP ??
As far as I understand, you have experience.

We use this table Amount of flour and other ingredients to obtain bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
And we learn to bake bread here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

So, after all, 1.5 h / l of yeast for almost 500 g! In the instructions in black and white: 0.5 chl - 1.5 g. So - not all is lost !!!
Thank you! Will be working!

[natalyasoko]

natalyasoko, I baked my last bread according to the recipe from our forum, Darnitsky bread.
Room water temperature - 300 ml
Olive oil. (I took the usual plant.) - 2 tbsp. l.
Sugar (took cane sugar) - 1 tbsp. l.,
Salt - 1.5 tsp
Wheat flour - 325 g (measured on an electronic scale)
Rye flour - 150 g (also on the scales)
Dry yeast - 1.5 tsp
I have measuring tablespoons and teaspoons, I bought a set in the same place, in the Metro, from 5 metal spoons - a dining room, a tea, coffee, 1/2 teaspoon and 1/4 teaspoon. I also measured the water on the scales, since 1 ml of water = 1 g of water. The measuring cup from our bread machine is lying downward, but the measuring cup from my Brown blender turned out to be accurate.
I baked on 1 setting, set the crust medium. When the bun was kneaded, it turned out to be "moved" in one direction. Since the dough turned out to be very sticky, I greased my hands with vegetable oil and "pushed" the bun into the middle, even leveled it a little. It turned out to be a wonderful bun, if I master the instructions for exposing a photo, I will definitely post it. Good luck, you will succeed!