Bread Maker Brand 3801 Program 1 - White Bread or Basic

[Antonovka]

Lenok, congratulations on your purchase!
And baking bread according to the attached instructions - is it necessary or how ...? Maybe start with a tried and tested recipe?

Antonovka, forgive me for bringing you my congratulations late, and in vain, but on champagne the bread turns out well, so high-eyed and tasty ... better than on soda or apple juice

Les, thanks! Apparently it said that I had not baked with yeast for a long time, tomorrow I will put it on sourdough, check it out! (yourself)

1. Lena, congratulations! Wait .......
2. What happened - do not care and forget! : girl_manikur: Go ahead.

Ol, so I'm not going to give up! Let's break through, it was she who decided to test me for strength!

[First:]

First:

Second:

I support both proposals !!!

PySy ... How much yeast is there in this recipe? It seems that there are too many of them ... The dough is pearled and deflated

Gasha, yeast 1 tsp, but the dough smelled like peroxidized sooo dough! I didn't change anything on purpose, I wanted to try it.

[Ol]

Gal, I baked on "French" - I changed the book recipe a bit - I added butter and accidentally increased the kneading time to 20 minutes along with rest - the result was very impressive! Yes, the bread rose a lot, and the crust baked well!
And she described everything .......

Ol, so it also seemed to me that the kneading time was not enough! It would take a longer time to make 10 minutes and the second batch is also 10. Already mind on raskoryaku, tomorrow I will describe it more clearly.

[Catwoman]

Regarding the white bread that I baked earlier - I finally tried it - delicious Today I will bake another white one, I will take into account all the recommendations of the girls.

Catwoman,
Flax, tell me later, plz, according to the recipe and the peculiarities of baking its name on the Manual

Girls, but I still do not understand, what is the difference between "White Express" and just "Express"?

Catwoman,
Flax, great !!!! And I am not very friendly with sourdough yet

Lena, open the instructions on pages 26 and 27 and compare the modes in the table - that's where the difference is visible.

[MariV]

MariV,
Ol, the instruction is at home, and I as luck would have it at work Actually - I don't use fast modes and I just don't understand why they are. I just remember the phrase from the instruction that the bread on the Express mode is more dense than on the "White Express".

So I wanted to ask more experienced comrades

[MariV]

MariV,
Ol, the instruction is at home, and I as luck would have it at work Actually - I don't use fast modes and I just don't understand why they are. I just remember the phrase from the instruction that the bread on the Express mode is more dense than on the "White Express".

So I wanted to ask more experienced comrades

She doesn’t use it ...... I don’t like them either - so don’t bother - do you think they will beat if you don’t test them?

1. Increase the baking time.

2. Increase T baking.

3. Throw it out of the balcony and sleep well!
Without sugar, I baked in "French" - truncated OK!
Flour, Lena, what kind of flour do you have?

Masterpiece !!! Here is such a strict censorship
Oh, girls, you are so great! You bake such beautiful breads The very hotzza of such breads, but only I'm not at home, I can't bake

[Ol]

1. Increase the baking time.

2. Increase T baking.
Without sugar, I baked in "French" - truncated OK!
Flour, Lena, what kind of flour do you have?

Ol, and so it was baked for 75 minutes. Flour the highest grade Makfa. Does the manual temperature increase? Or is the crust color exposed? Maybe you missed something?

Found it! The temperature on the baking can be changed from 70-160, my standard baked is 135 grams.
What do you think to put?

1. Increase the baking time.

2. Increase T baking.

3. Throw it out of the balcony and sleep well!
Without sugar, I baked in "French" - truncated OK!
Flour, Lena, what kind of flour do you have?

Can wait with the 3rd option ... at least not much

Ol, he was baked for 75 minutes anyway. Flour the highest grade Makfa. Does the manual temperature increase? Or is the crust color exposed? Maybe you missed something?

On manual, the temperature increases. And the color of the crust on the manual is NOT selectable.

I was also really impressed by such a responsible and friendly approach of the company. It's just that if you compare the very "amiable" and dealers and the representative office in the Russian Federation of the manufacturers of my car, then I don't even want to talk
And now I need to be saved - I burst I put the "Milk" on 500 g now, 20 minutes have already passed and I saw that my weight is 1 kg What to do The most disgusting thing is that I urgently need to run away - and I will be at my best case to cooked bread

I, too, was actually amazed by such a responsible and friendly approach of the company. It's just that if you compare the very "amiable" and dealers and the representative office in the Russian Federation of the manufacturers of my car, then I don't even want to talk
And now I need to be rescued - I burst I put the "Milk" on 500 g now, 20 minutes have already passed and I saw that my weight is 1 kg What to do The most disgusting thing is that I urgently need to run away - and I will be at my best case to cooked bread

Run quietly - nothing indecent should happen, but there is one option - forcibly demolish the program (in my Kenwood, this is a long press on the "on" button, almost like a computer, and then turn it on again, but with the correct weight.

fugaska,
Light, by that time it had already been mixed 2 or 3 times

so what, what's mixed up? Well, you will have two batches - what's wrong?

I somehow set up the MANUAL mode - I don't know how to turn it on! The signal sounds 2 times and that's it. I need to run away (((((((

Lenok, if you need help write, I'll explain. Milk could have been left as it was, it would have been simply more tanned.

To check your stove - does it bake well? - we make Milk bread from the recipes in the book and set program 1, weight 750 and the crust is dark. Pekla Vika, and I - the results of the norms., See photo.
Lena, what is the acidity of the leaven? And maybe reduce the proving time - does it over-acidify?

To check your stove - does it bake well? - we make Milk bread from the recipes in the book and set program 1, weight 750 and the crust is dark. Pekla Vika, and I - the results of the norm., See photo.

Ol, thanks! I'll put it on!

[Catwoman]

Catwoman,
Yesterday I baked "Milk" - it is definitely tanned!

[Catwoman]

Catwoman,
Yesterday I baked "Milk" - it is definitely tanned!

Well done! Significantly, with the stove - everything is OK!

Ol, the starter culture is at its peak. the bread itself is very tasty, it does not turn sour, but here's the crust ... as I bake it again, I'll try to add 10 minutes of time.

You know? Forget it .... Get some rest.
If your hands are itching, knead and proof them in HP, and bake in the oven - you yourself will be glad and the rest are pleasant!
Do you know what joint I have now?
I dreamed, threw more yeast, put in another flour, and I also added some water during the kneading - put it on "French" - the roof rose and fell - and now what? End of the world?
It will work tomorrow, or the day after tomorrow ...

You know? Forget it .... Get some rest.
If your hands are itching, knead and proof them in HP, and bake in the oven - you yourself will be glad and the rest are pleasant!
Do you know what joint I have now?
I dreamed, threw more yeast, put another flour, and I also added some water during the kneading - put it on "French" - the roof rose and fell - and now what? End of the world?
It will work tomorrow, or the day after tomorrow ...

No! Set the baked milk from the instructions, 1-30 will be ready. I put a dark crust. So I'll see. : girl_in_dreams: My husband saw that I was putting sugar in flour and said that such bread would not be eaten. They were completely insolent, accustomed to sourdough bread. But I already baked this, in the afternoon.

Well, at once it will be seen about the bread maker - if the crust is normal and the bread is baked - then everything is OK with HP! Are there no unmixed pieces when kneading? And sleep well, you will adapt!
I had the first three loaves of bread in Panas - mom, don't cry! Chunks of unmixed dough, not even dough - just flour mixed with dough. Because of this, I also got a bread machine on the forum. Then I read it - I was not the only one like that. And then somehow everything started to work out.
And this will work!

BREAD "MILK WITH GARLIC" according to the recipe of Elena - "Koshatnitsa"



I baked this bread for the second time, added only dill and two cloves of garlic, for the first time I put one clove of garlic.
Mode 1, weight 750, medium crust. Seemed pale and added another 20 minutes to the "baking".

[Vikulya]

Vikulya, these are not my recipes, I took all the recipes from our site, only unfortunately I do not remember the author. And the bread is lovely. And how do you expose such large photos, my daughter only showed me how to insert small ones and then enlarge by clicking?

This is how it turned out in the context "MILK WITH GARLIC"
I don’t know how anyone, but I really like it. The bread is very soft, when it was cut it shrank, and then took its shape again.



Two cloves of garlic are enough, but two pinches of dill are not visible at all.

This is how it turned out in the context "MILK WITH GARLIC"

Nice cut. And I can imagine how fragrant

Nice cut. And I can imagine how fragrant

Ksyushka, very fragrant, this is one of my favorites now.

ooo, Ksyusha has appeared, are you also waiting for Lena's bread? at 1-30 which!
P.S. probably we'll see this morning ...

My milk was baked, overcooked, put a dark crust, but you could leave the middle one. I photographed in the morning, at night I just got up to shake it out of the bucket, so as not to get damp. Baked on a white program, size 750g.

.

But the other 4.5 hours I slept like a dead man! The smoking room is baking! That it is more and more I like it!

My milk was baked, overcooked, put a dark crust, but you could leave the middle one.

Oh, and you are a capricious young lady, then she does not like the light crust, then the dark one. Excellent bread!

I have a lighter crust on the middle - that's what you need! (when will I find a cord from a fotik)

[Forest]

Oh, and you are a capricious young lady, then she does not like the light crust, then the dark one. Excellent bread!

Forest, Thank you! But the average would be just that.

[Lenus]

I have a lighter crust on the middle - that's what you need! (when will I find a cord from a fotik)

Lenus, and I think the same! Now I've put in French, but again with a dark crust, I'm experimenting.

[Anyuta]

ooo, Ksyusha has appeared, are you also waiting for Lena's bread? at 1-30 which!
P.S. probably we'll see this morning ...

Anyuta, sorry, cut me down yesterday, crawled to the camera only this morning.

My milk was baked, overcooked, put a dark crust, but you could leave the middle one. I photographed in the morning, at night I just got up to shake it out of the bucket, so as not to damp. Baked on a white program, size 750g.

.

But the other 4.5 hours I slept like a dead man! The smoking room is baking! That it is more and more I like it!

Good news
And then I already began to worry, after all, our first bread maker

[Vadim,]

Good news
And then I already began to worry, after all, our first bread maker

Vadim, Thank you! But I have another puncture and I think that yeast is to blame for everything, the French roof fell off when baking, although such a dome was beautiful before baking! The gingerbread man turned out to be perfect when kneading!

I can't wait to get mine at least before the new year would come.
Lena, it's okay, you show us with a fallen roof!

[Omela]

Omela, I will try again today, but I will put not 1 tsp of yeast, but 0, 5, or try with the old ones?

I will try again today, but I will put not 1 tsp of yeast, but 0, 5 or try with the old ones?

I don’t know about the old ones, try to put 1 \ 2h. l. Or the same recipe, but on the Main Program. In my HP, it was like that, I reduced the water and the yeast (I did not risk much), and all the same, the roof fell. And then I baked everything the same, but on the Main one and everything is ok!

I don't know about the old ones, try to put 1 \ 2h. l. Or the same recipe, but on the Main Program. In my HP, it was like that, I reduced the water and the yeast (I did not risk much), and all the same, the roof fell. And then I baked everything the same, but on the Main one and everything is ok!

I have never had such problems, neither with the first stove, nor with the second. The flour is the same, but I bought new yeast. Girls in French don't have a roof down, right now I'll take a picture and show you.

[Girls]

Girls, please tell me. Sometimes in recipes they write what to grease or sprinkle with something before baking. Will the risen dough fall off then?

I grease by lightly touching with a silicone brush, the bread does not fall off

I grease by lightly touching with a silicone brush, the bread does not fall off

Thank you! I also meant that opening the stove is not dangerous for the dough?

Thank you! I also meant that opening the stove is not dangerous for the dough?

Vika, you can't open it only when baking has started.

Vika, you can't open it only when baking has started.

Thank you, Lenus! So after the last kneading, you can anoint or sprinkle on the dough?

Thank you, Lenus! So after the last kneading, you can anoint or sprinkle on the dough?

Vic, better before baking. Five minutes. After the last crush, the kolobok is small and difficult to distribute evenly. Or you need to sprinkle it thickly, then it will creep on a loaf.

Vic, better before baking. Five minutes. After the last crush, the kolobok is small and difficult to distribute evenly. Or you need to sprinkle it thickly, then it will creep on a loaf.

Thank you, Galinka! I bake toast bread with sesame seeds and go to the guard when the last batch is to sprinkle it with sesame seeds.

Thank you, Galinka! I bake toast bread with sesame seeds and go to the guard when the last batch is to sprinkle it with sesame seeds.

Vikul, Galya said everything correctly, I sprinkle, if necessary, before baking, min. for 10.

And I was baked with wheat-rye in sourdough, handsome! All the same, the problem is in yeast.