Bread maker Philips HD 9045 - reviews and discussion

I ask everyone for help. By mistake my husband threw out the recipe book from the bread machine. If anyone has an electronic version, please send.
I am tormented collecting pieces of recipes from the forum.

HERE IS A LINK OF FULL COLORED BAKERY INSTRUCTIONS

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I CAN'T UNDERSTAND WHY ON 3 PROGRAM THE BAKERY DOESN'T LET ME CHOOSE THE WEIGHT AND COLOR OF THE BREAST. CAN I DO SOMETHING WRONG?

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[alfastrax]

alfastrax, why shout so please turn off the caps bow on the keyboard.

[alfastrax]

alfastrax, why shout so please turn off the caps bow on the keyboard.

OK! And I figured out the program, I just started purely in Russian, first press, and then read. There is no choice in the instructions on this program.

alfastrax
Thanks for the link.

Hello everyone! Yesterday I joined the ranks of happy owners of HP Philips 9045. I tried to bake the simplest bread on mode 4. Everything seemed to work out well, only the roof collapsed a little (but it was me Vinotova myself - every now and then I looked into the HP, controlled the process))) BUT here's another drawback - the bread smells very much of yeast. Maybe it's them? I took a packmayu (there was no saf moment in the store).
Here is the prescription:
20gr drain. butter, 250 ml of milk, 450g of flour, 1.5 tsp. salt, 1.3 / 4 tsp. yeast, 750g, medium, French bread
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Hello everyone))) .. The husband gave XP 9045 on March 8th. There really is not much about her .. And the comments are so completely (..
At the bottom of the site there is a link to a book with recipes and at the end of it all the processes described in stages
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Sometimes, when cooking, flour remains on the walls and during kneading, everything does not go away (what is the problem and what am I doing wrong; (?

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Is there anyone here?) Here's the problem! What to do

[VictoriaAngel]

VictoriaAngelRead forum # use scales, recipes from the forum and everything will work out

I did everything according to the recipe, in Nutri I made bread). But why not all the flour is kneaded I don't understand ..

At the bottom of the site there is a link to a book with recipes and at the end of it all the processes described in stages

I did everything according to the recipe, in Nutri I made bread). But why not all the flour is kneaded I don't understand ..

And you first poured liquids into HP, and then flour?

Yes, everything is like in the book.
For the last time, the whole piece of bread fell through. What is the matter I do not know (((

my hat often fails too. This could be due to the rye flour. But according to the book from the site I did it 2 times on the 3rd program, nothing failed.
I read that if it fails, you need the amount of water to reduce milliliters by 10-20
And why not all flour is mixed with you, I don't even know. Can the spatula help the bun to form during the kneading process?
Or add additional ingredients immediately, and not after the signal?
I now have caraway and coriander on the sides once. Next time I will add to HP immediately

my hat often fails too. This could be due to the rye flour. But according to the book from the site I did it 2 times on the 3rd program, nothing failed.
I read that if it fails, you need the amount of water to reduce milliliters by 10-20
And why not all flour is mixed with you, I don't even know. Can a spatula help the bun to form during the kneading process?
Or add additional ingredients immediately, and not after the signal?
I just have cumin and coriander on the sides once. Next time I will add to HP immediately

Do not stay anymore, use the usual flour, which falls too, I don't understand

Who made French bread according to the recipe in this book

thanks for the reference, I baked Darnitsky and Borodinsky on this book - it comes out great
and according to the attached book, the roof always falls through. Here is my Borodino (and the smell is for the whole house, as I understand it, from ground caraway seeds):

I'm so glad I haven't cooked it yet, but the recipes are really different))))) ... Where are you from?

Where are you from?

from Russia
I got this kind of bread on the first recipe program from the book from the site. very tasty

I also made pizza dough - it comes out very cool

[VictoriaAngel]

Is there anyone here?) Here's the problem! What to do

VictoriaAngel, Victoria, the question is still relevant, or have you already figured out how to avoid this?

And here is my bread from a book on the Internet. French!))

[VictoriaAngel]

VictoriaAngel, Victoria, the question is still relevant, or have you already figured out how to avoid this?

I changed the flour and it got better until it happened again .. But now I can't understand I'm making bread for 1 kg and I get 770-850 g

NatalyaKh, what recipe did you use for the pizza dough?

NatalyaKh, what recipe did you use for the pizza dough?

according to the recipe book downloaded from the manufacturer's website.
If you haven't, I can write a recipe tonight. But I make it 2 times smaller (it turns out two thin pizzas)

All good day! A week ago I bought a bakery, I am learning a little! The first bread was baked immediately sweet, with chocolate and zest, on program 5 (there was still a lot of purchased bread at home, but I wanted to try it out sooner). It turned out to be very high and tender, but I did not find chocolate there, and the zest gave off some kind of synthetic smell. The crust was browned, a miracle! In general, everything is very tasty, considering that I have never eaten homemade HP bread.
The second time there was no time, I threw a mixture of ready-made German bread into the oven. It was immediately clear that the kolobok was interfering very tightly, although everything was added according to their recipe. As a result, the bread is tasty, but dense, and the crust is quite hard. Well, and most importantly, a creak rose during kneading, as I understood, it depends on the consistency of the kolobok, after that incident it never made noise, did not creak.
The third attempt was 1 program of white flour, well, yesterday - Borodinsky! From the latter, Borodinsky, I'm just delighted! Delicious, the crust crunches, but the lid turned out to be slightly flattened, and rose beautifully in the proofer. In general, I am for Borodinsky with all my hands!
The question is with a crumb, in one place there is a damp lump all the time, in the middle. Yesterday I made a pie in the oven, so I managed to finish drying the bread in this wet place - it turned out even tastier.
How can this issue be resolved? I do it according to a recipe, measuring dishes, but no scales. But it seems to me that the problem is in flour (Limak, which was purchased). I will try another kind of flour or add a little less liquid (my whey goes there, from cottage cheese and cheese).
And another such moment - the beeping at the end and when adding ingredients is quite long and loud, we live in a large apartment, but the doors are open at night, and there is no door to the kitchen at all. So I'm afraid she will wake us up with her signals at night. And so I want her to bake in the morning. How do you get out of the situation?
In general, I am very glad that I took your advice and bought this particular model! Thank you for your work!

Well, I managed to cook the jam from pears, which became soft. I cut them, put sugar on the eye a little, because I store them in the refrigerator. Comrades, I make jams a lot, but here it is fantastic, tender pieces of pears in soft mashed potatoes, I still do not understand by what principle some of them were boiled, and some remained in pieces. But it turned out to be super-fast and very tasty! She went into the garden for the child, returned - the jam is ready!

Hello everybody! I recently purchased this model of a bread machine, tried to bake white bread on program 1, took the recipe from a book from a bread machine, it turned out delicious, but the roof immediately fell down, for the second time on the same program I baked bread from wheat flour, with the addition of malt and rye flour, during baking at the last stage accidentally touched the stove lid, the roof fell off immediately and did not rise, the bread turned out to be very tasty.During the use of the stove, questions arose, I hope experienced users will tell you. So question 1) do you need to grease the baking dish before laying the food? And question 2) your lid is also so movable in the rivers, or is it my brother got caught. Nice to meet you in advance and thanks!

Reduce excess water by 10-15%.
Non-stick coated mold. no lubrication required.

[Bridget]

I tried to bake white bread on program 1, I took the recipe from a book from a bread maker, it turned out delicious, but the roof immediately fell, the second time on the same program I baked bread from wheat flour, with the addition of malt and rye flour, during baking at the last stage, accidentally touched stove cover, the roof fell off immediately and did not rise,

Bridget, similarly. The first two times the roof fell. I changed the location of the stove (removed it from the draft) and before installing the cover I carefully check if there are any cracks left (it has a really good backlash there. Previously there was Panas - this was not). The third time, the bread was great without changing the recipe. So I continue to bake it, only I slightly reduced the yeast.

I do not grease the form.

A big THANK YOU! I think that I will still grease the form so that it will last longer, I will try to reduce the amount of water, do not touch the stove, rearrange the lid most likely until I try to correct these errors first, see what happens, I have a place for the stove in the kitchen in advance it was planned on the basis that there is no draft.
Easter is coming soon, many, as I know, bake cakes in bread makers, and since I am a beginner baker, it is now difficult for me to adapt the recipes to the oven myself, can you share an option

[Bridget]

Bridget,
You just do not take it out immediately after the end of baking, let it stay in the HP for 30-40 minutes, and the temperature will decrease, and accordingly the volume, as a result of which the baked goods will come out freely.
To begin with, take an already tested recipe, and simply reduce the amount of water, then there should be no falling off.

Resident, thank you, so I will do it, I think that everything will work out, but have you already tried to bake cakes in it? I want to try a couple of recipes in order to choose the most successful one for Easter, I'll try to post the photos. There is still a question: I correctly understood that if it occurs to me to add an egg to the main ingredients, then the amount of water needs to be reduced, if so, by how much?

You just do not take out immediately after the end of baking, let it stay in the HP for 30-40 minutes,

Then the crust will be soft, possibly slightly damp. In our family, they are shaking for a crispy crust, so I take it out immediately after baking (I don't even wait 3 minutes) and cool it on a wire rack without covering it with a towel. Here everyone chooses for himself)))

[Bridget]

Bridget,
My HP is different - Supra230, but the recipes and approaches for all HP are the same.
From myself I recommend this one, I liked it very much:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html

Haven't tried it yet, but I'm going like this:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0

Then the crust will be soft, possibly slightly damp. In our family, they are shaking for a crispy crust, so I take it out immediately after baking (I don't even wait 3 minutes) and cool it on a wire rack without covering it with a towel. Here everyone chooses for himself)))

I solve the problem simply, I cool it from the oven on the grate, without covering it with anything, for about a couple of hours.
Maybe a little less crunching than if right away, but there is also a crunch, and no dampness.

We have no preferences in our family yet, the breadth of choice, so to speak, we will try. Has anyone tried kneading dough for lazy curd dumplings in a bread maker?

Baked 3 butter cakes according to Elena Bo's recipe. All three are amazingly tasty, but all are different)) The first is wet inside, not too high, but very similar to German stolls! Super! The second and the third, with the same composition, rose higher, respectively, more airy inside! I baked on whey, live yeast (about a quarter of a cube 3g), added a pinch of cinnamon, ground cardamom a couple of seeds and saffron, the smell and taste are amazing! KhPechka saved me, because the oven broke down on the eve of the holiday)

I also made dough for dumplings-dumplings on whey, whey and flour without eggs, very well kneaded and super-elastic and tender. But I didn't like the noodles made from such a dough, after all, I need to buy noodles with an egg ..

Great! I also baked cakes from these recipes, everything turned out except one, I think this is because I baked it in a still-hot stove, as a result, all relatives, friends, acquaintances and neighbors were gifted with Easter cakes)) in general, during this time I rolled the recipe wheat-rye, French bread and regular white. pets are delighted.

I have a stove - this sister - 9046. I post the result here too, because this topic is more active)))
My training cake (only raisins are missing from the recipe).

great you did! By the way, my first time was also without raisins, I forgot about it)) today I baked whole grain bread according to a bread machine recipe, it turned out delicious, but the roof collapsed, I think this is due to the fact that I was baking it alone at home, and when we from a walk the doors were opened and they did not close for a long time, but he just had to start baking, probably it blew, what can you say?

probably blew him out, what can you say?

Quite possible. Yesterday I baked another cake - the roof collapsed for that very reason.

now with raisins? )) but I'm wondering how to bake bread with onions

now with raisins?

I wanted with raisins))) But I distracted the child, I missed the moment of squeaking HP and ... the raisins remained on the table))) I rushed when the dough was already rising))) I did not touch anything)))

My Baby also loves to bake bread, she sifts the flour and then puts it in a bucket and then I wash my kitchen)))

but I still have a damp middle, literally the very center, as if it were not enough to bake for a few minutes .. I already sin on serum, maybe half it with water .. Or just add less liquid? ((

[mallena]

mallenain order to answer you at least something, you need to know the program, weight and whether there were any changes in the recipe (and what).

During the week I baked on whey - everything was baked.

Here Admin writes that "it is still better to cut bread when it cools down to room temperature, the crumb will not be so hot-humid-jammed", maybe this is my problem?)) I do exactly according to the recipes from the paper book attached to the HP ... I made both white and French rye. Maybe I just cut early. because I'm worried about the crumb. Now I'm making it according to the finist recipe, I won't cut it until it cools down.