Bread maker LG HB-1002 CJ

Hello everybody! I'm new to the forum and bakery. Help me find a rye bread recipe for my HB-1002 CJ bread machine. I have not found such a model here. Can anyone have it?
I got it a month ago, while I'm studying, it turns out every other time, but it doesn't work out in my opinion, it's still quite edible) I haven't started rye yet. So far I only bake a book for the Bread Maker.

48 page for instructions

I saw the 48th page) and without the leaven the recipe would be?)

And I have one. I use it for a month. I bake mostly recipe books so far. Tried the pastry dough. So far, everything is working out.

I read here on the forum that LG does not get fast bread. I made corn and egg recipes according to the recipe book on fast mode, the bread is just excellent.

And I, and I to you.
The third day I am a baker.
Nowhere did I find an explanation about our bakery about the size of the baked bread. She only bakes 1 kg loaves, or maybe up to 1 kg. That is, 500 grams is possible, and 750. In the instructions, recipes are divided into different sizes of bread.
In theory, a 500 gram bar should bake faster than 1 kg in time. But there are no special programs. I just want to try, but I'm afraid it won't burn?

Yes bakes 500, 700, 1000 gr. Tried all weights on a medium crust. Not burnt.

Thanks for the answer. And then I'm still afraid of her (the bread maker).
I managed to bake two loaves of plain white (1 kg each). Delicious, but hoped to rise higher. Now French is sitting there. The hat is above the edge of the bucket. I already like. I'm sure it tastes good too.

And I, and I to you.
The third day I am a baker.
Nowhere did I find an explanation about our bakery about the size of the baked bread. She only bakes 1 kg loaves, or maybe up to 1 kg. That is, 500 grams is possible, and 750. In the instructions, recipes are divided into different sizes of bread.
In theory, a 500 gram bar should bake faster than 1 kg in time. But there are no special programs. I just want to try, but I'm afraid it won't burn?

will not burn. at least 700gr is excellent baked.

Who knows, tell me why the cakes do not rise at all, only the hat rises like a slide and that's it.? how to make them more magnificent. and still a problem, in French mode, the first time I liked it just excellent, but all subsequent times it turns out to be bricks, in a word it does not rise, or rather, it rises in the process of standing, but in the end it turns out a brick. maybe a glitch?

I'm a beginner too. I decided to bake egg bread, in fast mode. I put everything according to the recipe, but alas, the first pancake turned out to be lumpy ... Inside the brick there is raw dough. But the French turned out very well. Dare still lukewarm.

I have been using this bread maker for two weeks. While baking recipes from a book. The bread is very tasty and looks consistently the same. Only recipes appear to have errors:
"Bread for tea with raisins and coffee" -700g. rises well but falls off slightly at the beginning of baking. It turns out a cube. This does not affect taste and quality. But I still want to get the right shape. The same recipe for 1000g. produces tall bread with the correct "head".
"Sourdough rye bread" -700g. delicious with a crispy crust, but again of an irregular shape, but for 1000g. there is no recipe. Judging by the book, the ratio of water to yeast is probably wrong. I will try to change.
Maybe someone has experience or assumptions, I will be glad to read.

Hello to all bakers! I also have such a bread maker for a year now. I'm quite happy with her. I bake mostly white bread and muffins, rye in the process of finalizing the recipe, but it turns out quite tasty.Here is the recipe for my white bread (the basis is taken from the recipe book for the bread maker, and the amount of ingredients I modified in the process): water - 350 ml, vegetable oil - 3 tbsp. l, wheat flour - 635 g, salt - 1 tsp, sugar - 1 tbsp. l, yeast - 1 tsp. I bake on program No. 2, dark crust, yield about 950 grams when cooled. As I bought a bread maker and mastered white bread, I bought a loaf a couple of times in the store, when there was no time to bake, and I buy a black "Pozhivny" for myself. Maybe my recipe will be useful to someone!

[p.s.]

Hello everyone.
These are my experiments.
Here are the results.
The top crust doesn't turn out to be dark, shiny like in stores. I put sugar and all the ingredients as written in the book and I also took recipes from this site.
What could be the problem, in the stove or ...? Who's got the top hat?
-------------------------------
1. Rye coating (egg yolk). Mode 1C (Russian cook-bread), dark crust.


2. Wheat without coating. Mode 5C (fast), dark crust.


During mixing and baking, I installed a thermometer. It is 145 degrees.


3. Wheat coating (yolk). Mode 5C (fast), dark crust.


p.s. I also tried the yolk-milk-sugar coating. I also baked rye, mode 2C is the main one. The hat is one damn pale.

turn over on its side, and the top will be fried))) do not demand supernatural results from C / P, this is just a household appliance.

turn over on its side, and the top will be fried))) do not demand supernatural results from C / P, this is just a household appliance.

I quite agree! Although the crust turns out to be lightish, this does not affect the consumer properties of the bread, because the bread is baked well. My crust will also turn out to be relatively light, but it does not bother me.

And here is my recipe white bread that I posted earlier
... My family really likes this bread (I hardly eat white myself), I might want to have a crisp crust, but as the first President of Ukraine, Pan Kravchuk, said, "May it be, it may be," so my people are happy.

Write what you want, but LG is very, very reliable X / P (I work in the SC). I recommend HB-151JE, HB-152CE, HB-201JE, HB-202CE - these are the very first and reliable models, produced since 2001. And most importantly, for all of them, you can easily find spare parts at low prices. Good luck with koloboks)))

And here is my recipe white bread that I posted earlier
... My family really likes this bread (I hardly eat white myself), I might want to have a crisp crust, but as the first President of Ukraine, Pan Kravchuk, said, "May it be, it may be," so my are satisfied.

And in my opinion, it's a sin to complain. Everything worked out.
And you can get a crust (this is for the suffering) if:
1) grease 5-10 minutes after the start of baking with an egg, for example. Sprinkle something (this is for perfectionists) on top ...
2) some also cover the window with foil from the inside (but I have not tried this method)

Good evening! We also have such a bakery, we have been baking bread for over a year. But the cupcakes are somehow tight, for some reason in the attached recipe book, the dough for the cupcakes needs to be started separately, and the bread machine acts as an oven. Maybe someone has already got used to baking cupcakes, share a tried recipe, please.

Who knows, tell me why the cakes do not rise at all, only the hat rises like a slide and that's it.? how to make them more magnificent. and still a problem, in French mode, the first time I liked it just excellent, but all subsequent times it turns out to be bricks, in a word it does not rise, or rather, it rises in the process of standing, but in the end it turns out a brick. maybe a glitch?

I baked a cupcake once in my Ski. I came to the conclusion that the game is not worth the candle. Beautiful is when in a curly shape, when the cake is as airy as possible. In my opinion, the cake is in the oven, and the bread is in the bread maker.
I always succeed in French excellently. But you need to control the bun and check the quality of the yeast. I also know that many people store yeast incorrectly.And after opening the pack, pour the container into the germ and into the freezer! I learned this here.

I baked a cupcake once in my Ski. I came to the conclusion that the game is not worth the candle. Beautiful is when in a curly shape, when the cake is as airy as possible. In my opinion, the cake is in the oven, and the bread is in the bread maker.

I partially agree. The muffins in the bread maker are of good taste, but small in size (if you make them larger, they will not bake). And about beauty - if for a festive table or for guests - then yes, but if you just drink tea - you can use an ordinary brick (this is my opinion).

Good evening! We also have such a bakery, we have been baking bread for more than a year. But the cupcakes are somehow tight, for some reason in the attached recipe book, the dough for the cupcakes must be started separately, and the bread machine acts as an oven. Maybe someone has already got used to baking cupcakes, share a tried recipe, please.

I will find a cupcake recipe that I always make in a bread maker - and I will definitely share

Here, I keep my promise. The names of my cupcake "Variation on a Theme": eggs - 2, sugar - 0.3 cups from a bread machine, a pinch of salt, fermented baked milk (or baked milk) - 100 ml, cognac - 1-2 tbsp. l., mayonnaise - 2 tbsp. l. (I lay with ordinary spoons, not measuring from the stove, and brandy, and mayonnaise), flour - 150 gr. (or a little more or less, according to the consistency of an eye test), raisins - 50 gr., baking powder - 1.5 tsp. (measured from a bread machine). Here is a photo of the result:

And here's another recipe for the Capital cake: butter - 90 gr., Sugar - 90 gr. (beat butter and sugar with a mixer until light), add 2 eggs and beat too, a pinch of salt, cognac - 2 tbsp. l. (not measured), flour - 150 grams, baking powder - 2 tsp. (measured), raisins - 50 gr.
I bake these two recipes, that is, they have been tried. Suitable for me and my family

around the heating element increased "tan" muffin - a disease vsez C / P

around the heating element increased "tan" muffin - a disease vsez C / P

Yes, he mows the cupcake a little under a black man (around the tena), but still the cupcake is good, it's not for an exhibition, although without a strip it would be more beautiful

Have you taken a sample from a cupcake?

Have you taken a sample from a cupcake?

Yes, I don't even remember when this cake was eaten by me and my family (it was already a month and a half ago, I personally baked it). In general, in appearance they are not always like that, with a tanned stripe, according to any recipe

I thought you baked now

I thought you baked now

No, unfortunately. I just put the photo to the recipe, Olyak asked the verified ones.

(beat butter and sugar with a mixer until light),

Thank you very much for responding, but I do not understand why bake in a bread maker when you can in the oven, if the bread maker itself started the dough on the cake and then baked (well, how do we bake bread: put the ingredients and truncate), is there such a cake recipe?

Thank you very much for responding, but I do not understand why bake in a bread maker when you can in the oven, if the bread maker itself started the dough on the cake and then baked (well, how do we bake bread: put the ingredients and truncate), is there such a cake recipe?

I have no such recipe. There are other models of bread makers (for example, according to my Panasonic), which themselves knead the dough for the cake in the same way as for bread. And I bake a cake in a bread maker, for example, when I don't want to stir up the heat from the oven or just like that

[Olyak from Today at 18:50]

Olyak from Today at 18:50

I have no such recipe. There are other models of bread makers (for example, in my Panasonic), which themselves knead the dough for the cake as well as for bread. And I bake a cake in a bread maker, for example, when I don't want to stir up the heat from the oven or just like that

For me, it also makes no sense to mix separately and bake a small volume of a standard form of not the best quality in HP. But a matter of taste ...
I may not understand what, but as far as I understand, there are no such bread makers that themselves knead exactly the cake dough. Everyone requires such a dough to be separately kneaded with a mixer .... Or I don't know something? Enlighten.

[Olyak from Today at 18:50]

Olyak from Today at 18:50
I may not understand what, but as far as I understand, there are no such bread makers that themselves knead the cake dough. Everyone requires such a dough to be separately kneaded with a mixer .... Or I don't know something? Enlighten.

They asked to enlighten - I educate. Read the information about the Saturn bread maker (I was a little mistaken about Panasonic, but Google is a great thing) here:
🔗
Pay particular attention to the paragraph "Characteristics of modes", where the description of the "Cupcake" mode is given.
Here is the quote "10. Cake Mode - Knead, rise and bake sweet dough using baking soda or baking powder."
By the way, here is another Unit UAB-814 ( 🔗) - download the instructions and there you will find the following description of the "Cupcake" mode: "CAKE (Cooking muffins / cakes) - kneading and baking muffins / cakes made using soda or baking powder (artificial leavening agent, which is used instead of yeast)"
So there are such bread makers who knead the dough for the cake themselves.
In addition, no one forbids, specifically in our bread machine, to knead a cake on the "Dough" program, after the end of the 1st batch of 6 minutes, turn off this program and turn on the "Cake" program. Maybe it will be possible to bake a cake "not of the best quality in KP" without mixing the ingredients separately

[dough]

Theoretically, you can knead the dough into a cake in any CP (on the program dough+bakery products(he is cake in Lg). Most likely this is an advertisement for the versatility of KhPechek - kneading a cake.
The muffin dough is heavy, you need to knead and beat the ingredients in a certain sequence, and put everything and twist it with a mixer ... I don't know.
I didn't like the muffins in HP, they are rather dense, the crust is thick and rough. I just tried almost everything from the instructions until I played enough.
My opinion is that it is better to bake in the oven or in a slow cooker.

And I think this is marketing of pure water - kneading, stirring up (? What is there to rise without temperature, soda?) And baking a cake. Of course, you can ask or read the topics of the owners of these brands. I saw such topics on the forum ...
And that's why I'm almost sure of it: in my LG2001, the baking mode is called "cupcake" and it means pure baking without any kneading or "raising".
I just wouldn't call muffin dough heavy - especially in comparison with yeast dough. Its peculiarity is air saturation with a decent oil content. This is achieved initially by whipping (with a mixer, blender), and the mixer in the CP will not provide this, although it will mix, of course ... And with further baking, a chemical reaction takes place - soda, baking powder, working, gives porosity.
You can make a cupcake completely in HP in manual mode - what's the point? The result (sorry to sound rude) is as in a joke: the left hand is a pathetic likeness of the right ...
This function is the only one that I personally do not use in HP ... But if the gas runs out ...

[Macha]

Macha
But I just use CEX for other purposes.
Sometimes I bake bread with rye flour, which requires a longer proofing. Let me explain: sometimes I turn off the BASIC at the last proofing (if the bread has not risen enough) and let the bread come up as much as possible, then the BAKING (ie. CUP) So sometimes I also bake bread with sourdough.
Or I am preparing yeast dough on the TESTO program. I form rolls with filling from it and put them in a bucket. (Example Poppy curl ... I make this curl with different fillings. I give a good approach and, again, KEKS.
Now I don't even remember everything at once, but I always use it.

The other day I also bought almost this one (1001 arc color - white).
Today I baked honey-mustard bread (Russian chef program, medium crust)



And in the context

The other day I also bought almost this one (1001 arc color - white).
Today I baked honey-mustard bread (Russian chef program, medium crust)



And in the context

Congratulations on your purchase! Bread is handsome Let the bread maker work smoothly and the bread turns out delicious

Congratulations on your purchase! Bread is handsome Let the bread maker work smoothly and the bread turns out delicious

Thank you! Same to you!

Today I baked rye bread according to an old Russian recipe (weight 816 gr.):

Baked todayEaster cake (Russian chef program, medium crust)

Baked todayEaster cake (Russian chef program, medium crust)

Well, you are just a hard worker - a baker! Keep it up!

how not to put on weight!

But I just took out white bread, my main one (but I hardly eat it, so, sometimes a crust)



Otherwise, after such bread, you will have to do sports hard

Otherwise, after such bread, you will have to do sports hard

That's for sure!

Of course, everything works well with bread! I also decided to bake bread for tea according to the recipe for the oven (it contains honey, vegetable oil, wheat and rye flour, lemon. Acid), in general, it doesn't taste like ice! It turned out like it was baked, but it tasted sweet and sour but moderately, that is, nothing! Kulich wonder what it tastes like!

[Here]

Kulich wonder what it tastes like!

Beyond words! Here I changed the recipe a little. For me personally, it seemed a little sugar

Of course, everything works well with bread! I also decided to bake bread for tea according to the recipe for the oven (it contains honey, vegetable oil, wheat and rye flour, lemon. Acid), in general, it doesn't taste like ice! It turned out like it was baked, but it tasted sweet and sour but moderately, that is, nothing! Kulich wonder what it tastes like!

This is a "bread woman for tea" - me too And to be honest, I do not bake recipes from the instructions, but I use recipes from this forum - after all, any recipe can be adapted to your HP

in general, not ice to taste!

By the way, not only did you fail

... I use recipes from this forum - after all, any recipe can be adapted to your HP

I fully support! All recipes on the site are proven and "reliable", and in the instructions they can lie