Bread maker Philips HD 9045 - reviews and discussion

Beeka Thank you !!! : rose: Yes, you are right that white bread is not very healthy, but alas, my wife and son eat only white
although I really like bread made from flour of 3 varieties. I posted a photo. Therefore, we have a constant dispute, I want to experiment with baking, adding this or that flour or ingredients. Read a bread recipe with cornmeal cheese. I want to try baking. And about the BAKING mode, unfortunately we do not have it.
Although the 9020 and 9040 have this mode.

[finist]

finist , I baked wheat with corn flour three times, it turns out very tasty bread, I also baked oat-corn, which is generally delicious. Now I'll look for a recipe

Beeka What program were these breads baked on?

Wheat flour 300 g
Corn flour 60 g
Oat flakes (Nordic) 6 tbsp. l.
Wheat germ flakes 1 tbsp. l.
Water 270 ml
Salt 2 tsp
Honey 2 tbsp. l.
Linseed oil 2 tbsp. l.
Yeast 1.5 tsp
Powdered milk 2 tbsp. l.
Into the dispenser
flax seeds,
sesame seeds,
sunflower seeds about 1/2 cup Learn More: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3472.0
But instead of flaxseed, I put something like sunflower or olive oil, and from the seeds I only put sesame, and instead of honey, just sugar. Try it, I think your family will appreciate it, oatmeal flakes are not felt!
I was apparently lucky, because my husband is open to my experiments with baking bread, and my son is still small and eats everything

It seems to be on the first, but after the second kneading I adapted to pull out the spatula, thus avoiding the kneading

Beeka Thank you !!! If I bake, I will definitely unsubscribe

Good day!
Tell me, did anyone bake Easter cake according to a recipe from a book? How did it happen? I want to try it for Easter, but it's scary. Although everything I've tried so far has worked out great!

Nat_s Here I am all in doubts. I would like to but one fact stops. And yeast is not too much or 4.6 teaspoons?

Good day! Rather evening!
Today I baked Easter cake according to a recipe taken from the Internet, I will not say exactly where. It turned out !!!
Here is the prescription:

2 eggs
130g butter
1 tsp salt
4 tbsp. l. Sahara
80 ml milk
345 g flour
2 tsp dry yeast (I took 15g live pressed))
100 g raisins

She stirred the eggs with a fork, cut the butter and melted it a little. She baked sweet pastries on the mode (program 5), the size of a loaf is 750g. She threw raisins when she squeaked.
The crust color is medium. The smell is extraordinary.
I apologize for the quality of the photo, because the camera broke. In fact, the color is darker. And the smell !!!!!!!!!

The second cake has just been baked, the quality is the same.


And here is the second one. I will water with icing after. Many thanks to the author of the recipe.

LydiaLidia Thank you very much. A very good recipe.

Lydia, thanks for the recipe, I'll bake it tomorrow. I need a lot of beads, a lot of relatives :-)
I also made one today:

If you're interested, here's the recipe. I did it strictly according to him.
200 ml warm milk
4 eggs
1.5 tsp salt
150 g butter
150 g sugar
1 bag of vanillin
560 g wheat flour
3.5 tsp dry yeast
After the beep, I added 150 g of raisins, 1 tbsp of orange zest, 1/2 tsp. ground cinnamon
I baked French bread on program 4, weight 1 kg., Medium crust, but in the next. just make white. I love fried, but for Easter it turned out a little dark in my opinion. It looks like nothing, but the smell is stunning, when I took out the knife, I could not resist, pinched off a tiny piece from the middle. Taste, something like a cake, only airy, moderately sweet, very good. liked it.

Tomorrow I will still try the recipe from the book, otherwise I will die of curiosity.And one more recipe by Lydia, they look very appetizing.

Nat_s Yes yummy and beauty. The recipe is super !!! Thank you.

Still, I baked a cake according to the recipe from the book. In principle, the recipe is not so different from the previous one, only everything is in smaller quantities, and part of the milk is replaced with sherry. I didn't have sherry, I had to cheat a little - half a glass of dry white wine with a spoonful of vodka) It is baked on program 12 for only 2 hours, and there is no signal to add ingredients, you need to pour everything all at once. At first I thought that it wasn’t baked, since the roof was not browned, but I checked it — everything was baked well, but it turned out so airy and light, and the dough was interesting, as if with the lightest impregnation, very good. liked.
Here is such a baby turned out, I'm happy. Now it remains to wait for the next one from the stove, according to Lydia's recipe, and then load the fourth. I have all different this year, and still not tested :-)

Nat_s Kulichik CLASS !!!. Did you put 4.6 teaspoons of yeast?

Yes, everything is strictly according to the recipe, so I decided to try it. As far as I could taste a small piece, there are no aftertastes, the taste is great. I'm new to this business, but can there be so much yeast due to the fact that the dough turns out to be thin? I even wanted to add flour after mixing, I was afraid it would not work, but I restrained myself. But it turned out very airy and soft. Only with the raisins I flew) I wanted to go crazy, add on a signal, but there is no signal :-)

Such bread today turned out according to the "Darnitsky" recipe:
water - 300 ml (I took 300 ml kvass)
vegetable oil - 2 tbsp. l.
honey - 1 tbsp. l (a little with the top)
salt - 2 tsp
rye flour - 150 g
wheat flour - 280 g
yeast - 1.25 or 1.5 tsp (I took pressed 12 g)

Oven on program 7 (gluten-free)

LydiaLidia The bread turned out to be notable.

Thank you. I have a problem with rye. Tears off the roof or falls through. We can say - this is the first cute. It will cool down, I'll take a picture in a cut.

LydiaLidia I have the same problem with the rye. The roof issue tortured me. Therefore, I rarely bake or bake from flour of 3 varieties. Wheat, whole grain, rye.

That's how it is inside.
And what kind of flour is this - whole grain, what does it look like?

And yet, did Nat_s have a cake?

Whole wheat flour, wholemeal flour. I baked bread from it on program number 8. This is how it looks. Yes, the cake is baked today. The recipe was taken from the Internet. Baked on program number 5.
I really liked your bread, and no doubt delicious.

I bake rye according to the recipe in the book, only I don't add cocoa (with cocoa, it seems to me, it rises badly), or I also tried it according to the recipe that the magician is written on rye flour, can anyone bake, the bread always turns out delicious and beautiful ( the truth is, I always change the proportion of flour rye I put more than wheat and less yeast by half a spoon (maybe just spoons are all different)), I have, on the contrary, with white trouble .. maybe because I don't like white bread

And I was also afraid to bake a cake according to the recipe, as I was also confused by the amount of yeast, I really liked how your Easter cakes are decorated, can you tell me how to make such beauty, or rather from what? how to make icing, like flowers, otherwise I myself only know how to bake pies in a frying pan ... I will rewrite all the recipes tomorrow - I really liked your Easter cakes

shining Hello. Christ is risen!!! It's great that you get rye. Please recipe how you print all proportions in detail. Yesterday I spent three hours on the Internet choosing a recipe for Easter cake, but I didn’t get it from a book for obvious reasons. Found the most suitable one. The cake turned out to be very high, right under the roof, like when baking 1000g. He baked on the program No. 5 weight 750 gr. medium crust. So, as in the recipe there were egg yolks, then from the remaining proteins, three pieces, added sugar 4 tbsp. spoons, beat with a blender until foamy and coated the cake. It turned out, sweet, and most importantly, oooo very tasty. Kulich soaked in cognac.

TRUE IS RISEN !!!
rye-wheat bread (ingredients were laid according to the instructions for HB

rye flour - 230 gr
wheat flour - 250g
salt - 1-2 teaspoons spoons
water - 275 ml
vegetable oil - 1 tbsp. the spoon
apple or wine vinegar - 1 tbsp.the spoon
dry fast-acting yeast - 1 tsp. the spoon

choose bread weight 1000g, brown crust color, bake in grain bread mode
I tried this recipe, it is written on the packaging of rye flour

and the second recipe, what is written in the book according to program 3, the only thing that I put less yeast and do not add cocoa, I put ground caraway in both recipes sometimes and add coriander when I bake it - the bread turns out very tasty, the roof is really not so even like a white one, but it doesn't fall through and the bun is strong and round ... so try everything it should work out, though I noticed when I bake bread, God forbid, if someone swears in the kitchen, it doesn't rise, I'm already baking or when I'm alone at home, either I drive everyone out of the kitchen, I don't even give the dishes to wash until marasmus, is it just me, or maybe someone else noticed that you can't make the dough with a bad mood?
or are you interested in bread made entirely of rye flour ??? I constantly change the proportions of rye flour and wheat flour, so the more rye flour, the worse the bread rises, you can just bake it from rye ... leaving the total weight of flour the same ... I'll try for the sake of interest - I will report

Christ is risen! Happy Holidays everyone!
Today we tried almost all of our Easter cakes) This year I got experimental Easter - I bought cotton only a week ago, there was no time to check the recipes, I baked all the cakes according to different recipes, so I was ready for surprises :-) Now, while at I can appreciate the 15-minute break between guests. Firstly, the cakes came up and everything was baked perfectly, I liked absolutely everything, they turned out to be different and all something interesting: one looks like a fragrant cupcake, the other looks like sweet white bread and everything in the same spirit.
But the general vote of home and guests for next year's cake, oddly enough, was chosen a recipe from our book (program 12). The reasons for this choice are obvious to all of us: it is this cake that is most similar to Easter in taste and type of dough and practically does not differ from those Easter that our grandmother and mother baked for us! The taste is the same, only a little more magnificent. Here is a cutaway photo (in fact, it is white, just a photo from a phone)] Sorry for the look, but this nibbled piece is all that is now left of it (cut an hour ago. And one more plus: it was baked on the morning of May 3, today it was cut an hour ago - the freshest, as soon as from the oven)

Lydia, thank you, the cake turned out to be excellent in appearance, flat, tall, pretty and fragrant, exactly what was expected. I didn't take a photo, I forgot, I baked it last, I was exhausted :-) I think the taste will also be excellent, judging by the recipe, the cake went as a gift to my nephew, I'll call you later and ask.

And my one more little conclusion, the whole day of baking and decorating the cakes, exhausted me completely and absolutely, and only the appearance of the finished result gave me strength. But what an injustice, my family did not believe me a dime. Come on, they say, I'm tired, but the bread maker bakes everything herself! So that's it!

Siyana, try to bake some cake according to the recipe from the book, I highly recommend it :-)
About jewelry - maybe next. year who will be useful:
The jewelry is simple, from what I bought in the stall.
The icing is usual: beat 1 protein until foamy, continue to beat, gradually introducing sugar (about a glass), until a dense mass (like a dense cream), at the end you can add a little lemon or lemon juice to freeze better.
On top of the glaze, there is an inscription and squiggles along the edge of a chocolate: bitter (I had Babaevsky) broke into slices, into an iron cup, added 1/3 of the plum butter and into a saucepan of water in a water bath. As it melted, I mixed it. for lack of a syringe in a small plastic bag, I made a small hole in the corner and there with a spoon of chocolate. It turned out obliquely, but I was reluctant to run after the syringe). I did it right on the uncured icing, the chocolate did not flow.
Well, on top of the flowers - ordinary slices of colored marmalade (I had a pack of multi-colored orange slices), cut out the pieces and planted them. And a little sprinkling, for color.
And I didn't have to buy paper - I keep a wrapping paper from flowers for such cases, that's what came in handy.Why am I writing in such detail - because recently I myself thought how to decorate, we can. who will help :-)

shining Thanks for the recipe. Yes, you are right that if the mood is bad, then it is better not to bake bread on this day, it has been verified that it will not work. Whether Bo rises wrong, or whether the roof falls. I think that our HP will not interfere with bread made from one rye flour. I baked entirely with whole grain flour, but the roof is always flat. But, very tasty and very healthy bread.

Nat_s Thank you the same with the Holiday. Christ is risen!!! It's great that the cake is from the recipe book from our HP you liked the most. I immediately said that even though the book is small, the recipes are all well thought out. The only thing that stopped me from baking kulich according to the book was 4.6 teaspoons of yeast. In that kulich which I baked, I took only 2 teaspoons. And the cake rose, right up to the lid. Although the baking weight chose 750 gr. And baked it on program No. 5. It turned out to be a very tasty cake, with a slight taste of cognac. In the context of the dark and raisins are distributed very evenly. All 3 hours 22 minutes, I walked around HP and was sooooooo worried. But luckily everything worked out. Hurrah.

Happy Holidays everyone! Thanks for the advice!
finist, please write a recipe for your cake. Such a handsome man. And how did you soak it with cognac?

LydiaLidia Thank you !!! Here is the cake recipe:
Milk 130 ml.
Sugar 6 tbsp. spoons
Salt 0.5 tsp
Vanillin 1 sachet
Egg yolks 3 pcs
Apple 130 gr.
Cognac 1 tbsp. spoon (I soaked raisins and candied fruits in cognac + 3 tbsp.spoons)
Raisins, candied fruits 100 gr.
Flour 450 gr.
Yeast 2 tsp
All ingredients will be folded into HP according to the instructions. Program No. 5 SWEET BAKERY. Weight 750 gr. medium crust, 3 hours 22 minutes.
Grate the apple on a coarse grater and put it in the HP 5 minutes after the start of kneading.
Soak raisins and candied fruits in cognac. Place after the signal.
After baking, I took out immediately. After cooling, covered with glaze. Soaked in cognac, but not a lot, otherwise the cake may "float" Will be very liquid inside. Pick up a regular syringe 5 cc. and impregnate the cake by piercing it in several places. Vkuuuuuuuusno, as they say, sated and drunk.

finist, thanks a lot! I'll write it down now. Even though they are still baking, the holiday continues. I will definitely do it.

Nat_s, tell me, according to the recipe for Easter cake from the booklet you need currants, what is this? Can I have it fresh frozen? And what will happen to the color?

The above mentioned rye-wheat Darnitsa bread smells like honey, next time I'll make it with sugar.

I did it without currants. And even without raisins, since I wanted to add it after the signal, but in this program there is no signal, you need to load everything at once. So I had cake without additives.

Lydia Lydia In general, dried currants are added to the cake.

[finist]

I congratulate everyone on the holiday of Bright Easter! Peace and understanding in the family!
How much cool, I don't even know which one to try. I also baked cakes, but not in the KhP, but in the oven, in molds, and later I will try to post a photo. But I read and saw enough of your works and also so wanted to try to bake in KhP. I baked Alexandria cake, here on the forum there is a recipe.
finist , like I read somewhere here on the forum that the whole grain should not have a round roof, it is harder to fit than wheat! Smooth is already good! All the last time I've been baking bread according to this recipe (found here on the forum)
Wheat flour. a / c - 240g
Millet flour. whole grain - 120g
Rye flour (I also put whole grain) - 120g
Water - 305ml
Salt - 1.5 tsp l.
Sugar - 1 tbsp. l.
Rast oil - 0.5 tbsp. l
Powdered milk - 2 tbsp. l.
dry yeast - 1.5 hours l.
I follow the bun, I have to add flour, add wheat. I bake on program 8

Beeka Thank you for your Happy Holidays !!! Yes, the recipe is good, took note. But, as I wrote above, in my family, to my regret, they love more white bread. And if I bake from whole grain or from 3 varieties of flour, then, as a rule, I eat it alone. And so I want to experiment with different types of flour.

Here are my Easter cakes

Do not judge harshly, for the first time in my life I baked

Wonderful Easter cakes. It seems to me that the oven is more difficult to bake. Here HP will say itself that everything is ready, but there it seems as if it would not fly by.
I wanted to ask if there is no ingredient, for example, currant, do you need to supplement the weight with something else? At the expense of currants, I just have it frozen, can I add it?

Beeka Easter cakes just turned out great.
LydiaLidia If there is no dried currant, then you can add candied fruits or take more raisins, or add finely chopped dried apricots. And it is better not to take frozen currants, because they give excess moisture to the inside of the cake and it may not be baked.

[LydiaLidia]

LydiaLidia, finistThank you, I tried! I will not say that it is much more difficult in the oven, you need to follow, yes!

I became the owner of HD9045-I am mastering. I hope for the help of professionals. so
1. Can rye bread be baked only on the Borodinsky program?
2. Wheat-rye baking on the Borodinsky program, the roof fell through. Why?
3. And if I need to bake 500g or 400g. How to be in this case. After all, there are two weights 750 and 1000.
Don't leave in trouble, don't let drown. HELP !!!!!

[serg_ooo]

serg_ooo, Welcome! You can bake rye on program 8 - whole grain bread, or on program 14 where there is an individual program, there you reset the time of the third kneading and set the proofing so that the total is about 2 hours, rye rises harder. Wheat-rye bread, where wheat flour is more than 50% of the total amount of flour, can be baked in 1 program.
Now why the roof collapsed: 1) check if the stove is blown by a draft (this may be the reason for the roof collapse), 2) a lot of water is possible, watch the kolobok (here on the forum in the Basics of kneading and baking section, there are topics with master classes from experienced bakers, look what the bun should be), 3) the bread may have stagnated, a crush was needed, but it is not on Borodino bread

And more! Dear bakers, I congratulate you on the last Great Victory Day! We remember! We are proud!

Beeka
Thank you. I will try. What about lighter weight?

According to my observations, everything that changes in the program when you put the weight not 1000, but 750, it's baking time! The baking is reduced by 5 minutes - that's it! Therefore, if you want, then bake and less weight, put 750, if you like a crispy crust, then choose a medium one, if not, then a light one. The main thing is not to overload the HP, it is designed for a maximum of 560 grams of flour. This amount is required for a 1000g loaf. Good luck!

Beeka Thank you for your congratulations on the Great Victory Day !!! We remember, we grieve.

[serg_ooo]

serg_ooo With a wonderful, and most importantly necessary, purchase !!!

Thanks to everyone who posted messages on the forum. The bread maker was presented by her husband. Before that, I baked rye-wheat bread with sourdough in the oven. The first bread in KhP did not rise (the yeast was not fresh). Rereading your notes, I learned a lot. I bake white bread with various additives (sesame seeds, walnuts, sunflower seeds). Now everything is fine, we wake up to the smell of fresh bread.
The book contains a recipe for pasta dough with semolina. Has anyone made dough for dumplings? and how much is it?

guzel 2424 It is very good that you succeed. I didn't make noodles, I'm confused by semolina in the recipe. But I did it more than once
the dough in our HP, very tasty, fluffy pies are obtained. The main thing after the end of the program is not to remove the dough from the HP, for about 30-40 minutes. Good luck to you.

[guzel 2424]

guzel 2424, Hello! Happy baking! I made dough for dumplings, only I did it as I usually do, not according to a recipe from a book. Why do I need semolina in unleavened dough

Beeka In the recipe book from our HP, semolina is only for homemade noodles. But this is either a translation error or a typo. In a real recipe book, I mean the big, color book, not our tiny one on toilet paper. A large color is attached to the same HP only in black. And I saw in the store
M-Video, and was stunned, immediately wrote at the office. Phillips website, I ask, where is my beautiful book? The next day they sent it to my email address. Like this.