Bread maker Philips HD 9045 - reviews and discussion

And the last one on which program?

mode 12 kulich, kneading in a bread machine. I just threw off all the components and waited for the end of the program.

I bought this stove + electronic scales, just in case. I made the kind of bread that the book recommends for the first time. Everything exactly according to the recipe, French yeast (the dough rose as it should). The result is exactly what I was hoping for. Not "awesomely tasty" because the ingredients are water, flour, sugar, salt. No milk, no eggs. But this is fresh, high-quality bread made from "understandable" ingredients. And not what I now take in the store (with the exception of any "elite" products). Overall satisfied with the purchase.
Cons:
There was a "knife" in the test.
They could have put a small strainer in the kit (I had to run to the store, since it was mentioned in the recipe).
Small creaks during kneading.
The need to unplug from the outlet (as it is written in the instructions), although I would prefer the off button on the device itself.
Would like some kind of backlight for prying eyes. And then through the foggy window, there is nothing to be seen.

If there are successful experiments, I will post photos ..

Regarding the illumination - I am right in the window with a candle outside with a bright flashlight - everything becomes visible

I am right in the window with a candle outside with a bright flashlight

Live and learn! Thank you!

mode 12 kulich, kneading in a bread machine. I just threw off all the components and waited for the end of the program.

I did this yesterday - nothing worked at all - the first time like this.At the end I took out something flat, damp inside, and at the bottom of the flour there was a rather big layer that was not stirred at all ...

: girl_red: When mixing, I always see that everything is mixed. I help with the first kneading with a spatula, as well as in baking bread. But I do not reach and do not open the lid after the end signal for another hour. Or I "forget" about the cupcake for an even longer time. Moreover, the other day I threw products into the oven without any recipe, a pack of cottage cheese. 0.5 cups of whey, a teaspoon of baking soda. two eggs, a little less than a glass of jam (pear-blackberry, where I put out a spoonful of soda), a pinch of salt, a teaspoon and half of the yeast (poured into flour), a couple of tablespoons with a large top of starch, flour on the eye - until the consistency of thick sour cream, cocoa powder - a table spoon with a top, and also margarine in pieces, probably 0.25 packs. The roof fell a little, but was baked and cut into a cake. When I try to repeat it, I'll post a photo.

I baked orange bread on the weekend:
freshly squeezed orange juice 300 ml
some cinnamon and lemon zest
butter 1 tbsp. l.
honey 2 tbsp. l.
bakery flour 500 g
salt 1 tsp
yeast 2 tsp

Baked on 1 program, 1000 gr.

It turned out well, very tasty - sweet, juicy and fluffy bun - almost a cupcake

Hello everyone! I decided to do it too! Pick up at the store tomorrow
Tell me what to do first? what kind of bread?

You can make a simple bread first according to the first recipe The main thing is to follow this recipe exactly and put the ingredients in the specified order I also really like French - it is also very simple And do not put the bread maker in a draft

Hello everyone! I also decided on xn! Pick up at the store tomorrow
Tell me what to do first? what kind of bread?

To get acquainted with the topics on the links here Bread again failed, everything was done strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

And we choose the bread recipe for our model x / oven here The simplest bread (according to the models of bread machines) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

I bought such a stove a week ago.
The first one made bread from a ready-made mixture German multi-grain Breadburg, everything turned out superb and rose and baked
Then I tried as in 1 recipe in a color book (my first bread) rose, then the top of the opal, the bread is not baked in places
Then I tried rye-wheat and rye from mixtures of SPUDOV, too, everything was baked normally, although the top fell off a little.
Yesterday again according to the first recipe and again did not rise completely and did not bake in places (750 gr recipe)

noticed that when the mixture was poured into a 750g loaf of water, he added 230 ml everywhere and the dough was always thickly kneaded, it did not stick to the walls, and in 1 recipe there is also a 750g loaf of water of 280 ml, in fact the dough is more liquid, it sticks to the walls. Maybe there is a mistake in the recipe, there is a lot of water?

I bought such a stove a week ago.
Maybe there is a mistake in the recipe, there is a lot of water?

The problem is understanding "bread dough - how to do it?" The answers to your questions are below:

To get acquainted with the topics on the links here Bread again failed, everything was done strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

And we choose the bread recipe for our model x / oven here The simplest bread (according to the models of bread machines) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

I bought this HP. I am very pleased with the Philips combine, but HP managed to build (((
The bread according to program # 1 turned out to be good, but the holes are large. Otherwise, very much even nothing, we ate fresh food with pleasure.
But the unleavened dough kneading according to program 11 did not work out absolutely. HP simply does not have the strength to interfere with it. Mixes for a couple of minutes, the dough becomes sticky and the spatula just stops moving. HP just buzzes, pushes, but nothing happens.
Who kneads the dough on the 11th program, share your impressions.

Dear users of this model, help! I choose HP (the previous one fell ...), very limited in size. Please tell me the EXACT dimensions of the unit and the length of the power cord! Thank you in advance!

Tell rye-wheat and wheat-rye on which program
bake in this oven (9045). And then, no matter how hard I try with the kolobok, the roof sags.

Hello everyone!!! So today I became the owner of this stove !!!! Very happy)))). The first-born turned out to be very good, the roof did not collapse, it was delicious, they ate it quickly)))). Only now it seemed to me not too heavy, I think it was due to my curiosity, at the wrong moment I opened the lid to look at the bun (the window was fogged up). Made according to the recipe from the book "your first bread"))) with a measuring glass and a spoon))). Now the second bread is on the way, I no longer climb there, by itself he somersaults there))). Let's see if there is a difference between them.

I think the participants on this forum are more active))). What depends on the packing of the ingredients? I lay down as it says in the book: water + rast. butter + salt + sugar + flour (I sift it, it exactly closes all the water for me) + yeast (I sprinkle it over the flour). Everything works out well. The mother-in-law said that it is not necessary, but like this: yeast + flour + water + rast. butter + salt + sugar + etc. additives (egg for example). She says that the bread turns out to be more magnificent, she ate somewhere. It seems to me that something is messed up here.

Different bread makers have different technologies for setting ingredients. In some, the principle of "flour in water" works, in others, on the contrary. Perhaps your mother-in-law did not understand and decided to advise. And the taste, consistency, splendor depend mainly on the correct formation of the bun (i.e., the flour-liquid ratio).

Different bread makers have different technologies for setting ingredients. In some, the principle of "flour in water" works, in others, on the contrary. Perhaps your mother-in-law did not understand, decided to advise. And the taste, consistency, splendor depend, basically, on the correct formation of the bun (i.e., the flour-liquid ratio).

Thanks for the answer. Otherwise I would have decided on an experiment and it would have turned out not known what

For some reason, my top falls through when I make bread with something ((((. I make simple wheat, good rolls are obtained))).I did it with a bow, it turned out right too. But with caraway seeds failed and with olives today too (((. Maybe this is due to the fact that I didn’t have time to fall asleep during the signal, but a little after it?

What to do
I can't get bread

Already 7 loaf in the trash
can not understand
everything according to the book
do not receive at all

[pekar123]

pekar123, That way #

Good afternoon everyone! A bread maker was presented to DR. According to the first program, the bread turns out to be very not even bad - high, beautiful crust, and of course - delicious. I baked "Sally Moon" today, the same thing turned out great. But I can't find a common language with "French". My husband does not like sweet bread. and in almost all recipes 2 tablespoons of sugar. "French" is the only one without sugar. It tastes good, baked. But in the photos on the forum, he is so handsome, but I am not tall and the hump is pale. What am I doing wrong? And if possible, tell me a recipe for a simple (not sweet) bread for our bread machine model. And immediately another question - if you take recipes from the forum, bookmark them in their order, or swap them? We have water first, and many add it at the end. Thank you in advance.

[Less water]

Those who do not get bread fail, and other problems are not baked.
Less water, manufacturers sell wet flour, more weight more dough.
For 400 g of flour, a maximum of 250 ml of water and no more than 1 tsp of yeast.
to get a denser bread, yeast needs 0.5 tsp
P. S. specifically for this bread machine,

Good day!
Help me please! I will join those who have bread failures.
I have been using the bread maker for a month. I tried different types of recipes, programs, bought ready-made mixtures ... The result is the same: the middle fails and that's it. The bread is baked, tasty, but high at the edges, in the middle it falls down to half the height, which is at the edges (even on a flat lid near the bread, but very strongly concave)!
- I understand that maybe the flour is wet - I changed three types of flour.
- Yeast is too active - but I also take my yeast from the store (SAF), and those in the box with the mixture included
- There is a lot of water - but when the mixture is ready, it is clearly written there how much water to add.
I did: simple white, French, Japanese according to an individual recipe, Borodinsky, Russian, Moscow from mixtures (according to the Borodinsky program), yesterday I tried a cake - well, the normal form of baking does not work out ... The apogee was rye bread from a mixture (Moscow), when at the edges it rose above the container (although the weight was 750), it stuck to the lid, and in the middle it fell almost to the bottom ...
What can you try to do? In Phillips, they offered to diagnose the stove. But, after reading the forum, many had the same problem, how did they decide without changing the stove?
THANKS IN ADVANCE!!!

[MariaZZ]

MariaZZ, That way #

Thank you !!!
I read everything, realized that the process of baking bread did not just "fall asleep and forget"
Reduced the amount of water, and halved the yeast. The bread became less tall and friable (the crumb became more like a store crumb). The top is convex, however, not very regular in shape, it turned out to be a loaf. I didn’t have time to "fix" the kolobok during the last batch, which is probably why.
Now I will experiment with Easter cake!

I got a Philips HD 9045 bread maker, I haven't baked anything yet, I'm just getting ready. I love bread with cheese and olives. Does anyone have any experience and recipe for baking for this model?

I baked with cheese - I added like grated cheese to French bread. You can probably leave the olives there)).

And how did nobody master the cake?

People, tell me the recipe for delicious rye bread. I did not find it on the Internet, one culling and self-deception with coffee, cocoa and other false preferences.
All the time we took the store-bought BOSCO Black bread without yeast. But, for reasons unknown to us, bread stopped appearing on the shelves of Moscow. For this reason, we bought a bread maker.

This summer, we visited the Holy Trinity Alexander Svirsky monastery, bought rye bread there. Uhhh-x! It is something!!! I want the same oven !!! But nobody will tell the recipe, and they won't let me go to the bakers.

Therefore, if someone has a recipe for rye bread, please do not be greedy. So that you can eat during Great Lent (without oil). In other words, to have: water, flour, salt, well, let it be vinegar. Let them eat the rest in Europe.

Thank you!

[Phil]

Phil, I ask there are many of them https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0
variations https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0
but alas, it is difficult to do without red malt.

I bought this model today. I chose Between Phillips and Panasonic, suffered for a long time, read the forum.
On the one hand, I need a bread maker mainly for making dough, because my husband is very fond of Guinness bread from Idol32 (I recommend) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143958.0, somehow I don’t really like to knead dough with pens, and only my mother-in-law has a bread maker (Mulinex, I don’t like it). But I still bake it in the oven.
On the other hand, sometimes you want white tasty bread, and Panasonic bakes it with a bang (friends have such HP).
As a result, my doubts were resolved in the store, because Panasonic was the last and incomplete. I have experience of communicating with HP, so I started not with the 1st, but with the 4th program * French bread * according to the recipe from the brochure that came with the kit. The result is a beautiful, baked bread. Until I tried it, it's worth it cools
So I can advise those who are rushing about: Take it. Normal bread maker.
h. s. Fillet has a manual setting for the baking program. I want to experiment with * beer * bread completely in HP. That would be beauty!

Yh. Well, it has been exactly a year (tomorrow) since I bought this model, which was the first for me. Unfortunately, all year long I only cooked just white bread from the recipe. Automatism has reached the point that a full bookmark, including washing, takes 8 minutes. The exception was Easter cupcakes, which were made with interest, for myself and my families, mine and my girlfriend. I hit the ground with my forehead. Good people, just give a sequence for rye bread (no wheat flour). My girl turned out to be unable to deal with this and I simply do not have time for experiments (very bad with her cooking in general).
p.s
Recently all "not fast" yeast has disappeared (in particular, I used Finnish from a prism). French ones, which are saf velor, stink. At some point, Turkish ones were caught, they are also good, but they are not there either. Now I temporarily use the fast ones, it seems normal, but I don't understand why they recommend "not fast" ones in the recipe. In short, where in St. Petersburg to buy something normal?

add.
For the whole year, I practically did not buy bread (no more than ten times when they forgot to make it)

[Zograf]

Zograf, Rye https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14592.0
In general, in KhP they bake with instant yeast, the wording from the instructions is "not fast", simply "translation difficulties". It is possible on raw, but then they must first be diluted in water by activating them.
I buy raw yeast at Lenta and Five.

It is possible on raw, but then they must first be diluted in water by activating them.

not necessary, you can just crumble it into flour

About yeast. I quote from the book: "Dry yeast is used in all recipes. It is undesirable to use yeast labeled" instant ", they are designed for a very quick and only rise of the dough ...". When I read this, I thought it was about "fast" yeast. Apparently there really are some "instantaneous" that I have not seen in nature
And we were tormented and looked for "fast" without marking. How do they differ then?

[Zograf]

ZografOnce again, all HPs are designed for the use of instant (instant) yeast; when laying, they should not come into contact with liquid. These are not fast saf levures, they must be poured into the liquid according to the instructions and activated.

About yeast. I quote from the book: "All recipes use dry yeast. It is undesirable to use yeast marked" instant ", they are designed for a very quick and only rise in the dough ...". When I read this, I thought it was about "fast" yeast. Apparently there really are some "instantaneous" that I have not seen in nature
And we suffered and looked for "fast" without marking. How do they differ then?

but give the recipe

Zograf, Once again, all HPs are designed for the use of instant (instant) yeast; when laying, they should not come into contact with liquid.These are not fast saf levure, they must be poured into the liquid according to the instructions, and activated.

I understood you. Do you want me to just close my eyes to the clear indication of the manufacturer? It's like a Phillips, not some kind of noname.
I used rainbow kuivahiiva yeast for a long time and pakmaya did not say "instant", "fast", etc. on them. The result has always been excellent.

but give the recipe

Bookmark order.
350 ml water
2 sec. l sugar and butter
1.5 tsp salt
560 g flour
1 tsp yeast.

I would just like to understand what is the matter here. Is this not a standardized parameter that everyone interprets as they want? Philips has a description error, which I doubt very much. Why everything was perfect with the above yeast, with fast stable and smell, with saf unstable (not always rising) and a very strong smell.

for 560 grams of flour 1 tsp. it will not be enough (ordinary fast saf-moment, pakmaya). I, too, in the instructions (for my stove) indicate the conversion to some incomprehensible classes of yeast. I also asked a question - they did not answer. Take more ordinary yeast, do not bother. And better pressed (fresh): there the algorithm is simple - for every 100 grams of flour 2 grams of yeast, you can't go wrong.
With the saf moment, there were never any punctures, and it does not smell. Pakmaya will be more vigorous - you need to take less, it happened, it stopped, although, it seems, they belong to the same category.

I have been using this stove for two years now and put it exactly as prescribed in the instructions (last yeast).
There were no problems with baking. But the saf-moment I put in about one and a half times less instructions.
As for the water, I look at the bun.

Hello! I read the forum. And only you saw questions about sourdough bread in HP Philips 9045 .. Did you manage to bake it on program 14 in the end?

Dear users of HP "Philips 9045", can you please tell me if anyone managed to bake a cupcake? I tried to bake the cake on the program ... not baked. And since there is no separate baking program, I had to bake it in the oven.
And someone else managed to master the 14 regime and bake yeast-free sourdough bread ??

Good afternoon, dear users of HP "Philips 9045". Maybe someone can help our trouble :-) After a year and a half of using HP, a bucket leaked, naturally it cannot be repaired. In our town, not a single store can bring a bucket, not in warehouses, they do not take orders. Maybe someone had the experience of buying a bucket in an online store, tell me the address please. It's scary to order without reviews.

[Nat_s]

Nat_s, Contact not the store, but the service.

Hello! My husband recently donated the same model. Yesterday I baked bread according to recipe number 1. The bread turned out to be excellent. One thing I cannot understand is how to bake ordinary black bread, not Borodino, but how in a store like "Darnitsky"? On which program to do it or can anyone have their own recipe? I just don't really like white bread ..... Tell me please

See recipes and tips here:

Gingerbread man made of wheat-rye flour (master class)

Wheat-rye yeast bread

The simplest bread (according to bread machine models)

Good day. I thought about buying such a Philips bakery. I read the thread, the reviews are good. There are a couple of questions: Tell me. is it possible to bake a cupcake in the end? Is it possible to bake sweet pastries for tea (buns, buns). Are there any problems with the addition of ingredients (raisins, dried apricots, etc.)
Are there any problems with operation after long-term use (does everything work).
And if you had a choice to take this HP or another, then given the use of this HP, which one would you choose?