hilda

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator


In the Russian and English manuals attached to the machine, this mode is simply called dough. In the English-language recipe supplement, this mode is called dough \ pasta dough. That is, presumably, you can make dough for pasta dumplings in it, right? And who checked the thread on his bread maker? Again, I can schedule the stages in time. It just always seemed to me that the pasta dough does not seem to need a rise ???
ANSOL
I bought a Kenwood VM250 stove today as a gift for a friend .... Printed, checked everything OK. I was pleasantly surprised to find in the box an original recipe book in Italian and French, and a disc where this book is in 17 languages, including Russian. PDF files. When I bought my stove, there was nothing like this in the package .. ((((So if anyone is interested I can share info ...
ANSOL
link to download the file: 🔗
nomadfromx
Yesterday I bought a Kenwood BM350 bread maker and tried to make the simplest white bread (in the recipes - at number 1). True, he made some adjustments:
- without milk powder (was not available)
- no salt (do not eat salt due to poor health)
- increased the water from 245 ml to 250 ml (my mistake)
- sugar - instead of 2 tsp, only 1 tsp.
- the rest - by prescription
The bread did not rise and it smelled not of bread, but of yeast.
Please help, why is this? How can salt be removed from a recipe?
ANSOL
I have the same oven and this same bread (recipe 1) was the first. Everything worked out, only cumin was added to the recipe ...
What yeast did you use? How many? I think it's impossible without sugar, yeast should be fed on something ...
And as for salt, a teaspoon is just a little so that the bread is not unleavened ...
The lack of milk powder did not affect the result ...
Have you seen how the dough was kneaded? What kind of bun did you get?
It was not worth increasing the water ... Observe the principle of "FLOUR INTO WATER", and also take some time and read here on the forum TEMKI
"Help! Nothing comes of it ..."
"Formation of a wheat bun"
AND ALL YOU WILL GET

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1502.0

https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=693.0
nomadfromx
It seems sorted out. For some reason, they decided that 1 ml = 1 g, which, as I understood from the forum, is not true for flour. Let's try again today
nomadfromx
Happened. Thank you so much. But here's another situation - I make a cupcake, but some kind of bun is not "kolobok" (not like for bread). What could be my mistake?
Ksiusha
and I would still advise adding salt, because it is not so much for taste, but for the elasticity of the dough .. without salt, the dough "breaks" ...
Admin
Quote: nomadfromx

Happened. Thank you so much. But here's another situation - I make a cupcake, but some kind of bun is not "kolobok" (not like for bread). What could be my mistake?

Because bread and muffin are different bakery products, they cannot be equated in kneading and baking, and their "koloboks" are different. In general, a cake can have a very liquid dough, like sour cream.

Look closely at the bread and cake recipes and dough recommendations of the recipe authors.
yaroslavkar
People help! I'm baking recently .. and so far only bread .. but I really want pizza ... and there is nothing in the recipe .. tell me how to bungle pizza dough on Kenwood 350? Interested in what to put, when to take out, etc.
Celestine
On the left of the page there are recipes, look at the recipes for the dough, everything is there in detail and with comments.
Celestine
Quote: Yaroslavkar

Eh, thanks, I went there first of all ... but everything is in general there ... but there are a lot of questions ...

so more specific questions, but what to put and when to take out are not questions, it was discussed
yaroslavkar
well sorry

but the question is: Is it possible and according to what recipe (in what order to put and when to take out) the pizza dough in Kenwood 350?
Celestine
Quote: Yaroslavkar

but the question is: Is it possible and according to what recipe (in what order to put and when to take out) the pizza dough in Kenwood 350?

It doesn't matter in which oven the dough is made. On this forum - everything in common
I will give you a reference, here are several recipes, the order of the bookmark, as it is recommended for your stove, take it out at the end of the program, if there is a "Pizza" program, if not, then at the end of the batch, let it come up a little and turn off the oven without waiting for baking. Try
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=361.0

Also on this page there is a topic "Pizza" there is also something useful.
Elenka_Kis
Most of the recipes from Mulinex are still suitable for this HP, I dug up a book with recipes on 80 pages in the Internet. "From Borodino bread to French baguette" (I advise!), And everything is available in terms of components.
Kenwood does not bake baguettes, but copes with the rest of the recipes.
And then the recipes from Kenwood are not enough.
sergunya
Cheri
Good afternoon, say and the recipe book for the 350 is the same as for the 250 model
ANSOL
Yes, the same .... it says ".... for Kenwood VM 250 / VM350" ... just in the recipes there are comments taking into account the stove model
Cheri
Tell me please, what is the difference between the 250 model and the 350?
ANSOL
design, dimensions (250 slightly smaller), POWER, AND PROGRAMS (BUT NOT SIGNIFICANT, I SEE MUCH DIFFERENCE IN NAMES, AND IN THE ORDER OF FOLLOWING)
fugaska
from a significant difference: in the 350th there is a convection mode, and in the 250th it is not. the rest is almost the same
Cheri
then I do not quite understand the manufacturer, why these recipes from 250 cannot be baked in 350 (based on the recipe book), only consumers are misled.
ANSOL
why not ... everything is possible ... all recipes are universal

I have a 350 model from a friend of 250 ..... we bake according to the same recipes, everything turns out OK
Innochka
Can I have a recipe book for soap too? Really needed!!!
Dark angel
Can you please tell me where to get recipes for kenwood BM210? Does anyone have?
Bee
And you first download recipes for HP Hitachi, Panasonic, Delonghi, Mulinex. There recipes for several months of stubborn baking. After all, recipes are universal, and in order for baking to be successful, less yeast is better than more, and control over the behavior of the bun is imperative.

Plus, there are tons of great recipes on the forum. In general, I bake 90% of the bread according to the recipes of the forum.
Dark angel
ANSOL, can I throw off a book, please, maybe something will work for my kenwood too
Sveta
Dark Angel, sent the recipes to you and let everything work out for you!
Celestine
For a long time there is a link to this site, but, for some reason, only today I thought of giving it to our forum

🔗
Dark angel
I saw him thanks, it's somehow more comfortable here
kipitka
Quote: Sveta

Dark Angel, sent the recipes to you and let everything work out for you!
Can I have recipes too? on
Cheri
Quote: kipitka

Can I have recipes too? on

🔗 this is a link to download the reps
Larisa 888
And I had a problem of a slightly different nature. I have HP Mulinex, I have long adapted to it, I have collected a million great recipes on the site. But recently I bought my grandmother HP Kenwood. The book that was attached was in many languages, except Russian. > :( Disk, my computer could not open and read it. So ... I can't figure out the names of 12 programs. Granny lives in another city, so I don't remember exactly the names of the programs. main bread, this is understandable. 2nd - french bread, also understandable. Sweet bread- apparently bakes sweet bread like Easter cakes. What does the program mean cake? Dough- is this a kneading yeast dough for further baking buns in the oven? Granny calls me from another city, asks questions about how to display programs correctly, but I can't help her. Please describe to me all the programs of this HP. What is the function of each program? And I will also be grateful if you can also throw off the recipe book for me
Cheri
Larisa 888, program Cake - designed for baking muffins, Sweet bread - designed for baking in which there is a high sugar content, Dough - (I use, for example, for kneading dough for dumplings and dumplings, it can also be used for yeast) and I want to say not much is written in the book. As for the disk, you need a program to open it Adobe reader... I don't use the recipes from the book at all, I take everything here, and I'm happy with the result, I wish you the same. Good luck.
Larisa 888
Cheri thanks a lot for the tips. To be honest, I thought that the program cake performs batch shortcrust pastry.
irinka17
I have a VM 210, there are only five recipes in the book, please discard the book. Thank you in advance
Rosewell
Pdf from BM 250/350: 🔗
I will send it now.
ludmila_ua
Hello, dear members of the forum!
I bought a VM 350 bread maker. There was a disc with my own recipes with the oven, but there are very few of them! If anyone has other recipes (adapted for VM 350), please share !!! Give a link on the internet or send it to the soap: dumpofmail @
fugaska
take any recipe from the forum, just pay attention to the volumes: in the bulk there is a "cup" for 240 ml of liquid (this is about 150 g of flour), and in kenwoods, cups for 450 ml of liquid. I can send you my recipes, proven, they are all in grams
jal
fugaska, but please send me their recipes ...
lizard7 <doggy>
And I still can't download the pdf file with the recipes, send them to somebody too ... PLEASE !!!!
Rosewell
Quote: Cheri

🔗 this is a link to download the reps
Quote: Rosewell

Pdf from BM 250/350: 🔗
Umenok
And yet, if I remember correctly, then the convection (fan) turns on after baking so that the bread is warm for an hour and at the same time does not gain moisture (does not dampen). I had cases when bread was received in 40-50 minutes during this time, the crust thickened, but the bread was not raw, although many here on the site wrote that bread was gaining moisture in other ovens. That's the whole difference
Jefry
In theory, the fan should run all the time during baking. If you look closely at the recipe book discussed here and compare the same recipe for 250 and 350, then the latter requires 10-20 ml more liquid. Perhaps this is precisely due to the more intense evaporation of water due to convection.
wales
Hello everybody! I finally found the original recipe book for Kenwood VM450. It is like BM350, but with add. pizza dough program, dispenser and programmer. That's the whole difference.

The recipes are practically blow to blow since the 350th, but, as I understand it, with some changes. I think the Kenwoods have made the right convection adjustments from the tried-and-true recipes for the previous stoves.

The recipes are attached. Format - pdf. Language - Ukrainian.
Take away from here -
🔗

The English version on the website by the link -
🔗

In addition to well-known recipes, there are new ones.
Qween
The VM-450 also has internal lighting.
wales
And you can get the dough out of the bucket after 20 minutes of proofing. In my opinion, it is useful for any dough to lie down and rest after kneading.
wales
In the Russian Federation, 450 are not officially sold
🔗

Therefore, there are no such recipes in Russian.
Unless someone himself translated from other languages.
wales
Some members of the forum have already faced the problem of service and spare parts for the 450th in Russia.
kipitka
Question to the owners of VM350:
Who cooks DOUGH according to program number 11 (this is 5 hours), what is the recipe? Something I used to use only program 10 for the test (1.5 hours). BUT the pies in the oven do not turn out as airy as we would like. Maybe you need to put the dough on program 11 ??
Thank you in advance.

kipitka
Tell me, for which test it is designed program no. 11 (homemade dough)that is designed to last more than 5 hours?

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