Nasha
Choosing a model. I like the design of Kenwood. But there was a problem of choice - an ordinary bread maker (265) or convection (350). They write that the difference is in the crisp. Does bread without a crust exist? In general, I do not like a very fried crust. Maybe 265 will suit me? Although I look here on the forum there are no special Kenwood fans. Basically, all Panasa))) But Binaton, oddly enough, is praised!
Gypsy
In Russia, it is customary to buy equipment at a higher price, prestigiously, and, apparently, there is still such a subconscious "to serve my grandchildren" In fact, little popular brands can not only cost less, but also work perfectly.
Uncle Sam

In Russia, it is customary to buy equipment: either no one has any (a minority), or like everyone else (they still cannot be fools and buy frequently breaking pieces of iron!).
That is why 5-6 years ago the majority of Russians had HP Hitachi, 2-3 years - LG, and now they are intensively switching to HP Panasonic.
This is neither good nor bad. That is life.
99.99% of those reading these lines have Windows on their computer. Is Windows the best operating system? NOOOO !!! But the majority work on it. And this has to be reckoned with.
fugaska
I have a 256th - I'm happy, although I originally wanted 350th (well, there weren't any then, but I really wanted to buy a stove). I don’t complain about the crust - delicious and without crispy
Compare both in the store and take the one you like best - they are both very good !!!
ANSOL
I chose according to the design ... I liked 350 ... I looked for a long time, but I found it, I don't know the reason, but everywhere there was only 256. and its capacity was less than 400 with a tail, and in 350 - 680 about ... Bread was not baked yet a lot, up to 10 loaves, but so far I like what happens ...
Tanyusha
Quote: gypsy

In fact, less popular brands can not only cost less, but also work great.
I absolutely agree with Tsyganka, because I have a bread machine f. Slatronic, which has been cracked up everywhere, and she bakes with me perfectly and has never been lumpy, as they say, and the programs are the same as in Panasonic, but it costs only 2000 rubles.
Nasha
Well, congratulate me - they brought me a stove. I unpacked it, it warmed up a little from the road, and I put in quick bread according to the program. All products were filled in strictly according to the recipe specified in the instructions. The truth surprised me why yeast is not listed there at all. Okay. In general, after 58 minutes the singal rang, I looked out the window and saw ... a pale piece of dough. There was no trace of a tasty smell. I didn’t take it out right away, I left it for another half an hour to warm up - I took it out, cut it - a piece of hot dough with a baked crust. ((((Well, without thinking twice I put it in the oven to bake ... What's the matter?
Gypsy
Quote: Nasha

Well, congratulate me - they brought me a stove. I unpacked it, it warmed up a little from the road, and I put in quick bread according to the program. All products were filled in strictly according to the recipe specified in the instructions. The truth surprised me why yeast is not listed there at all. Okay. In general, after 58 minutes the singal rang, I looked out the window and saw ... a pale piece of dough. There was no trace of a tasty smell. I didn’t take it out right away, I left it for another half an hour to warm up - I took it out, cut it - a piece of hot dough with a baked crust. ((((Well, without thinking twice I put it in the oven to bake ... What's the matter?
So you baked bread without yeast? Then getting out of x \ n just edible bread will not work
Oh yes, of course congratulations! I hope next time you put in the yeast and everything will be OK
Nasha
)))) !!!! I found a mistake !!! in Russian translation they confused yeast with sesame seeds! she wrote there - 4 liters of SESAME spoons !!! And it should have been YEAST !!!! and 4 hours of spoons! it's a lot! I checked with other languages.everywhere it is written - yeast, and only in Russians - sesame !!! This is probably a special setup for the Russians. Well, I guessed to look at other translations (albeit after unsuccessful baking) And if such a typo were allowed in another country, it would have been possible to sue them! I consumed as much as 600 g of flour! 400 g of milk !!!
Gypsy
Yeah uzhzhzh .. Nasha, I advise you to bake test bread in the smallest version (what is the smallest loaf in your oven?). So you will insure yourself at least somehow against large losses
fugaska
but not much 4 spoons? even on an accelerated program, it seems a bit too much to me. What kind of stove do you have? kenwood? I just have kenwood, and there are more than 2.5 spoons anywhere else!
Gypsy
ABOUT! Considering that the bread is without yeast, then it looks very edible. And your stove is generally a fine fellow, they made it bake bread from 600g. flour WITHOUT yeast
novira
Oh, say something nice about my stove - Kenwood BM-250. I recently got one. So far, only white bread has been baked according to the main program. And then it's somehow scary to try ...
fugaska
To be afraid of wolves - do not go to the forest!
you have a wonderful stove! bake to your health !!!
Nasha
Well, I baked the second bread. According to the first program, with yeast))), but a small loaf, since I had to scrape together the flour on the bottom of the barrel. I put a dark crust, but it turned out to be not dark, but thick and white on top - you don't mind like dry pasta. And on the one hand, the loaf is covered in flour. And nothing to taste, only gray. Probably much depends on flour. I had a regular makfa. What kind of oven should you use? Where to buy it?
Celestine
Quote: Nasha

Well, I baked the second bread. According to the first program, with yeast))), but a small loaf, since I had to scrape together the flour on the bottom of the barrel. I put a dark crust, but it turned out to be not dark, but thick and white on top - you don't mind like dry pasta. And on the one hand, the loaf is covered in flour. And nothing to taste, only gray. Probably much depends on flour. I had a regular makfa. What kind of oven should you use? Where to buy it?

Reminds me of my beginnings in baking, also bread with flour on the sides and with a thick crust. Much has been said here about such cases. One thing I learned for sure: watch the kolobok, if the flour does not roll into the kolobok, help with the spatula. Do not be afraid to add water or flour along the way, just drop by drop, you can quickly overdo it.
ANSOL
Quote: Nasha

Well, I baked the second bread. According to the first program, with yeast))), but a small loaf, since I had to scrape together the flour on the bottom of the barrel. I put a dark crust, but it turned out to be not dark, but thick and white on top - you don't mind like dry pasta. And on the one hand, the loaf is covered in flour.

I have the same oven as yours ... We bought it less than a month ago, so my experience in baking is not great.
I baked ordinary wheat bread in the basic mode, with a medium crust .... Everything turned out fine ... The only thing I thought was that I expected a darker crust when baking ... But this is not so important for me ... Photo of my first bread I posted in the album in the "Gallery" ...
True, I always control the kneading at the beginning of the process, so all the flour is kneaded completely ...
I think you will do EVERYTHING !!!!!!!!!
Nasha
third attempt at baking - hurray, something happened))) the smell was awesome throughout the house. And the gingerbread man is beautiful, he collected all the flour at once. I bought Finnish flour, and I found the recipe here on the forum, from Fugaski)):
milk 3.2 - 310 g
draining. oil - 60 g
sugar - 2 tbsp. l.
salt - 1.5 tsp.
yeast - 2 tsp
flour 500 g
Program 1, large loaf, dark crust
🔗
🔗
novira
And today, instead of the fast-acting Saf-moment yeast, I took Saf-Levure, and I didn't like it ... the smell around the apartment is not bread, but yeast ... and it didn't rise very much ..
So you can only bake on high-speed ones ??
🔗
🔗
Gypsy
Quote: novira

So you can only bake on high-speed ones ??
You can even bake with raw yeast, just calculate how much is required for your amount of flour.

Nasha
, Congratulations on the victory! Bread is handsome
Ludmila
Quote: novira

And today, instead of the fast-acting Saf-moment yeast, I took Saf-Levure, and I did not like it ...the smell in the apartment is not bread, but yeast ... and has not risen very much ..
So you can only bake on high-speed ones ??

Someone wrote that Saf-Levure should be poured into a warm liquid. And then everything else is prescription.
novira
And everywhere they write that it is necessary to separate the yeast from the water so that it does not get wet.
Although on that pack of yeast it says - add to water. So guess.
And another question: can milk or fermented milk products be used instead of water (in the recipe)? Or is it then necessary to change something in the recipe itself?
Celestine
Quote: novira

And another question: can milk or fermented milk products be used instead of water (in the recipe)? Or is it then necessary to change something in the recipe itself?
Add any liquid you deem necessary, especially since fermented milk has a beneficial effect on the dough, just watch the bun, the liquid is too thick - you will have to add water.

I add yogurt, kefir, beer, and kvass, that's what is in the house, I pour it.
Gypsy
Quote: novira

And everywhere they write that it is necessary to separate the yeast from the water so that it does not get wet.
Although on that pack of yeast it says - add to water. So guess.
They advise, because all bread makers have timers and if you put the bread overnight, then a reaction will go overnight, the yeast will revive in water and so on.
novira
Quote: gypsy

They advise, because all bread makers have timers and if you put the bread overnight, then a reaction will go overnight, the yeast will revive in water and so on.

And if I bake right away, do not put it on at night, can the products be pawned in any order?
fugaska
it is better to follow the rules for laying yeast - either in water or in flour. then the result will be excellent
Uncle Sam
Of course you can in any order!
You are taught to the loading sequence that someday you will want to bake on the timer, and you already have in your head the order of loading products verified by thousands of auto bakers.
Celestine
Anyone who has a 350 model! If anyone can, help tAVARISCH My friend bought such a stove, but there are no instructions in Russian, and she does not know what to do with it, and I am far away, I cannot help at random. If it's not difficult for you, tell me where it is or how to get it
Ksiusha
Quote: Celestine

Anyone who has a 350 model! If anyone can, help tAVARISCH My friend bought such a stove, but there are no instructions in Russian, and she does not know what to do with it, and I am far away, I cannot help at random. If it's not difficult for you, tell me where it is or how to get it
is the question still topical?
Celestine
Quote: Ksiusha

is the question still topical?

Thank you, I have already disappeared, I found a phone number on the Delongey website and the girl sent me a separate recipe book with color pictures
MariV
And now I also have a question - KENWOOD BM 150 - I want to buy it as a second HP for my dacha.
With pan. 255 got used to it.
Anyone have any experience?
Madame s
Hello!
I also choose between two Kenwood models
as I understood 250 and 256 differ only in the case
Are there many differences in the quality of bread between 350 and 250?
the price difference is almost double, is it worth overpaying?
and do you prepare the dough for the pies and on which program?
thanks in advance
ANSOL
Quote: Madame S

Hello!
I also choose between two Kenwood models
as I understood 250 and 256 differ only in the case
Are there many differences in the quality of bread between 350 and 250?
the price difference is almost double, is it worth overpaying?
and do you prepare the dough for the pies and on which program?
thanks in advance
I use a 350 model, my friend bakes at 250 ... I'm also happy ... the bread is no different
as for me there is no fundamental difference between them ... the design (plastic and metal case) and different power, which increases the cooking time in 250 models ... but about the price twice ... I don't know ... it seems the difference was 25-30 USD e. (in summer)
at 350 there is a program "dough" on it I knead the dough for something
fugaska
there is convection in the 350th model, this allows the bread to be left longer after the end of the program in the oven. and another 350 is more powerful ... that's actually the whole difference. the difference in price is really not very significant - up to $ 50
Madame s
Our 250th model costs 56 euros, 350-92 euros
the difference is still big
Madame s
Quote: ANSOL

I use a 350 model, my friend bakes at 250 ... I'm also happy ... the bread is no different
as for me there is no fundamental difference between them ... the design (plastic and metal case) and different power, which increases the cooking time in 250 models ... but about the price twice ... I don't know ... it seems the difference was 25-30 USD e. (in summer)
at 350 there is a program "dough" on it I knead the dough for something
in 256 there is no program for the test?
this is very important to me
Madame s

if you are to me, then I have nothing to do with Margot
Mams
Oh, sorry, just a nickname very similar to one of my virtual friends. On the 7th - she has a nickname - Madame Sha, in Latin - Madame Sha, and I thought it was her. I was glad that I met a friend, forgive me again, I made a mistake.
fugaska
in the 256th program "dough" is
Madame s
sorry for the persistence, looked through the instructions, which program is this?
Ulitka
Quote: Madame S

sorry for the persistence, looked through the instructions, which program is this?
This is program 8.

Madame S, in the attachment to the bread maker there should be a sticker sheet in different languages ​​with a list of modes. Choose in Russian and sticker on the stove, it is very convenient, you can clarify at any time.
Just in case you don't have it, here's a list of modes for Kenwood:

1. Main
2. French bread
3. Whole grain bread
4. Sweet bread
5. Gluten Free
6. Ready mixes
7. Cake
8. Dough
9. Dough for pasta
10. Jam
11. Baking
Madame s
Thank you so much
the instruction will most likely be in French

and further
is there really a big difference in the crust of the 350?
I don't understand a little, does the crust turn out like in the store or how?
Maximus
I bought myself 350, from friends 265 - I did not notice the difference.
Ivona
Hello. Can you please tell me if these Kenwood models (265, 350) have a "dumplings dough" function (that is, yeast-free, rather steep dough)? I see the "Dough" and "Pasta dough" modes - is this it or not?
In general, it is very difficult to choose, especially in small towns where there is a small selection of HP.
Rustic stove
Quote: Ivona

"Pasta dough" - is this it or not?

This is it.
Ivona
Thanks for the help.
Another question: do they have a non-stick bucket?
Sveta
Quote: Ivona

Thanks for the help.
Another question: do they have a non-stick bucket?
The coating is non-stick and quite durable. My bucket after several months of intensive work. I have a Kenwood 250. It differs from the 256 model only in the color of the case, and the functions are the same.

Kenwood - 265 or 350?
Sveta
Quote: Ivona

Thanks for the help.
Another question: do they have a non-stick bucket?
Outside view.
Kenwood - 265 or 350?
Complete set: disc (for models 250/350), spoon and measuring cup.

Kenwood - 265 or 350?
NNov
I bought a Kenwood 250. I baked my first bread yesterday. Surprisingly not lumpy. But the instructions for HP upset me. There are 11 modes, but there are only 4 recipes. I found instructions on this site only in English, it is more than mine, but there are also four recipes.
Sveta, there is some kind of color book in your photo. Is this an instruction? I only have a b / w printout on A4 format.
Rustic stove
Quote: NNov

I bought a Kenwood 250. I baked my first bread yesterday. Surprisingly not lumpy. But the instructions for HP upset me. There are 11 modes, but there are only 4 recipes. I found instructions on this site only in English, it is more than mine, but there are also four recipes.
Sveta, there is some kind of color book in your photo. Is this an instruction? I only have a b / w printout on A4 format.

NNov, feel free to bake according to recipes from this site. All recipes are universal for any brands of HP. Follow the order of the food as recommended by your instructions.

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