Bread maker Unit UAB 816

Girls, but what about the recipes from the book that comes with the bread maker? Are the proportions normal or is it better not to take them? And then our grandmother is very sensitive to products (pension ....). I glanced briefly, but it is not clear there, flour is measured in glasses. I have all the recipes from my Panasonic in grams. I can’t orient myself.

I have been baking for three months, I have not used recipes from the book. I couldn't adapt to glasses, I use scales.

Girls, but what about the recipes from the book that comes with the bread maker?

frankly, in no way, normal bread does not work out of them, nonsense comes out in glasses, I bake only by weights

I will continue the excursion so to speak))))) today I baked sweet apple bread with cinnamon

the photo did not work out very well, but the bread is porous and baked and very tasty, especially with milk
140 gr. apples (peeled and finely chopped or grated with a peel)
200 ml of cooled tea with bergamot or any other with additives
30 gr. butter
1 tbsp. l. honey
420 g of baking flour, but if desired, you can replace it with coarser flour and bran
100 g semolina
1-2 tbsp. tablespoons of sugar
1 tsp salt
1.5 tsp.
0.5-1.5 tsp cinnamon
main program, weight 900 g., medium crust
since white bread does not go well in the family, I baked a 680 g loaf, that is, I multiplied all the ingredients by 0.75 and got the amount I needed

in the process of mixing, if the apples are cut into pieces, it seems that they will not mix, but already at the end, the dough is a homogeneous mass

Ladies, do not bother the bachelor with making yogurt, tell me which kefir in the recipe to buy?

kefir is the most common one that catches your eye in the store.
Thank you for the information on the recipes from the book. Then I'll tell you right away to use the recipes from the forum.
viksvik, and the bread turned out not cool inside? On the cut, it seems that it is a little damp. Or did you cut it when you were still warm? The recipe is interesting. I'll have to take notes, try.

viksvik, and the bread turned out not cool inside? On the cut, it seems that it is a little damp. Or did you cut it when you were still warm?

my husband barely waited half an hour and of course cut the warm one, he was afraid that the milk would turn sour)))), today is a completely different matter, but the aroma .............))))

tell me which kefir in the recipe to buy?

any, even a little overdue, sour whatever

Girls, but what about the recipes from the book that comes with the bread maker? Are the proportions normal or is it better not to take them?

I tried the basic recipe from the book. Everything worked out great, the first time. It was with glasses and measure.

I tried the basic recipe from the book. Everything worked out great, the first time. It was glasses and measure.

the main one only turns out, because it is universal, and if you go further, then problems arise))

[viksvik]

viksvik, baked wheat-rye according to your recipe. The only thing is that I couldn't find malt where it is sold. Everything else is prescription. During the first rise, the dough rose strongly, then the bread maker "knocked" the dough, and it fell off. The top is absolutely flat, even. I wonder why this happened? For the rest - the bread is baked, and very tasty!

The top is absolutely flat, even. I wonder why this happened? For the rest - the bread is baked, and very tasty!

Here is what Anna Kitaeva writes about this:
- excess moisture
- excess yeast
- in the place there is hb it can be very warm, then the dough comes up very quickly
- either a lot of time for proofing, that is, the room is warm and rises quickly

tricks of the sea and keep in mind that rye flour is heavier than wheat flour, maybe that's why it's cool in my apartment, I don't like heat, and therefore when I put the bread, I slightly heat it in the kitchen and close it so that there is no draft

[viksvik]

viksvik, Thank you! Now it is clear. I am a frost, my house is warm. Plus I cooked on the stove, so it was hot in the kitchen.

I am a frost, my house is warm. Plus I cooked on the stove, so it was hot in the kitchen.

most likely the dough just rushed to rise

Tell the teapot)))
I bought this model three days ago. The first loaf was a 23-page prescription loaf, as they called it a "trial" loaf. The recipe is identical to the basic recipe for white bread from 30 pages. But ... in a test loaf for 4 cups of flour 1 tbsp. spoon of yeast, in the main recipe for the same amount of flour 1 tsp of yeast, and everything else is one to one.
The first loaf turned out with a bang, like from the picture (it tastes salty, really). But the second loaf according to the main recipe did not rise for me, I can not understand what the catch is. Or a typo in a book (and 1 teaspoon of yeast is not enough), or I sin on the yeast itself - I read a lot in posts about fakes, I also had SAF in bags instead of 11 grams, it was 6-7 no more.

Tell the teapot)))
I bought this model three days ago. The first loaf was a 23-page prescription loaf, as they called it a "trial" loaf. The recipe is identical to the basic recipe for white bread from 30 pages. But ... in a test loaf for 4 cups of flour 1 tbsp. spoon of yeast, in the main recipe for the same amount of flour 1 tsp of yeast, and everything else is one to one.
The first loaf turned out with a bang, like from the picture (it tastes salty, really). But the second loaf according to the main recipe did not rise for me, I can not understand what the catch is. Or a typo in a book (and 1 teaspoon of yeast is not enough), or I sin on the yeast itself - I read a lot in posts about fakes, I also had SAF in bags instead of 11 grams, it was 6-7 no more.

The only difference in the baked goods was the amount of yeast?

Yes

It seems to me that there is little yeast in the second case, although ............ in Kitaeva's book I look at her at 560 grams of flour 1.6 tsp. yeast, if the same yeast was used for the first and second time (the batch is the same), then it is hardly a matter of them, there may be many factors, a banal draft, a lot of salt, which inhibits the action of yeast

[measuring teaspoon]

Tell the teapot)))
I bought this model three days ago. The first loaf was a 23-page prescription loaf, as they called it a "trial" loaf. The recipe is identical to the basic recipe for white bread from 30 pages. But ... in a test loaf for 4 cups of flour 1 tbsp. spoon of yeast, in the main recipe for the same amount of flour 1 tsp of yeast, and everything else is one to one.
The first loaf turned out with a bang, like from the picture (it tastes salty, really). But the second loaf according to the main recipe did not rise for me, I can not understand what the catch is. Or a typo in a book (and 1 teaspoon of yeast is not enough), or I sin on the yeast itself - I read a lot in posts about fakes, I also had SAF in bags instead of 11 grams, it was 6-7 no more.

What is the volume of the measuring cup for the x / stove? If the standard is 240-250 ml. then 4 cups will make about 600 grams of flour, and accordingly yeast will need about 1.5-1.7 measuring teaspoon, and liquid 390-400 ml.
Quantity of main ingredients in one measuring cup and measuring spoons
How to test and activate yeast?

And just in general, use this section, I highly recommend CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Yeast from one batch, the first time I had to open two bags to fill a measuring tablespoon. And in the second case with the tea house, the stove did all the operations before baking, there were five minutes left, the bun lay lonely in the corner without even closing the bottom. I turned off the device, realizing that nothing good will happen. He pulled out the bun and had already opened the door under the sink, but the toad still overpowered. I put the bun in a plate and covered it with foil (my wife said "we can bake some cakes, it's a shame to throw away").After some time (an hour or two) I went into the kitchen, and the bun crawled out of the plate. I collected the whole thing, thumped into the oven and pressed the baking. As a result, the loaf turned out, but less than one and a half times and the bread is heavy.

It is clear, we will study the "mate part", I will try to find original yeast in stores (if I can find more to buy).

it looks like there was not enough time for raising, maybe there is still a draft? it's cool in my apartment, I close the kitchen and heat it a little when I put the dough

it looks like there was not enough time for raising, maybe there is still a draft? it's cool in my apartment, I close the kitchen and heat it a little when I put the dough

The optimum temperature for proving the dough and inside it is 26-28 * C and it does not tolerate high temperatures. This is fraught with liquefaction of gluten, dough spreading.

I can't find any malt so that Vikin's recipe can be repeated. What does malt affect? Maybe without him?

I can't find any malt so that Vikin's recipe can be repeated. What does malt affect? Maybe without him?

Malt, malt preparations - use in bakery
And see more other malt topics here CONTENT OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

Malt can be ordered here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0

I also agree with Tatiana (Admin). Yesterday my grandmother tried to bake the first bread in this bread maker (they gave me a birthday present). The recipe was taken by my checked one from Panasonic, where flour is not measured by cups, but weighed. For 400g of flour, you need 1 hour. l. yeast. And 4 glasses of 240 ml each is definitely more. Therefore, the dough is heavier, there was not enough yeast for such an amount of flour to raise the dough. Proofing time has increased.

The optimum temperature for proving the dough and inside it is 26-28 * C and it does not tolerate high temperatures. This is fraught with liquefaction of gluten, dough spreading.

maybe so, I won't argue, but no matter how paradoxical the bread turns out))) but in the cold nifiga does not fit

I can't find any malt so that Vikin's recipe can be repeated. What does malt affect? Maybe without him?

I bought at the mini-market from Semenovskaya, in the Auchan, in theory, there should be

Ladies, tell me, I bought SAF kvass, can they replace malt?
Ingredients: Bread crumbs, rye malt, citric acid, sweetener (acesulfame potassium) + yeast.
if you use a kvass mixture instead of malt, how much should you put? Or is it better without it at all than with the mixture?

Ladies, tell me, I bought SAF kvass, can they replace malt?

yes you can, in such a recipe in my bookmarks
2 tbsp. l. dry kvass (on malt) pour 40 ml. boiling water, stir and let it brew for 20 minutes.

I pour in warm serum diluted with water in about half - 360 ml.
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Then the swollen kvass.
Flour: wheat premium - 150 gr
wheat grade 2 (you can also have the first one, you can also have a tower, but I like it more like this) - 150 gr
rye - 260 gr (with wallpaper or peeled, I like the identity better).
I mix and sift all the flour.
Dry yeast - 2 tsp
This is the order in which Muli's products are booked.
For Panasonic, lay everything in the reverse order.
I bake in Mule on the whole grain flour program (for Panasonic, probably on the "Rye Bread" program). Weight 1000 gr. The crust is dark (but my stove does not fry very much, I bake everything on a dark one, so it’s probably possible for someone to roast well on the middle one).
The bread does not rise much. The top is flat, like a brick. But it bakes well, the pores are even, medium-sized.
🔗

we do not have a Panasonic or Moulinex.

and what is the problem, put it as in the instructions, the kvass is swollen in water, and then dry ingredients, try a dark crust on the main program for 1 kg, if you want less weight, multiply all the ingredients by 0.75, but leave a dark crust, that's all should work

is not yogurt in this recipe?

there should be serum, but you can just take water, or you can half with kefir

that is, I fill the mixture with water, without adding yeast from the box.
insisting 20 minutes. I pour it into a bucket, then water + kefik (together 360 ml)
salt sugar
wheat flour 300g
rye flour 260 g
dry yeast
program 4
1 kg

is everything right?
can a delayed start be done?

water + kvass on water, without yeast total amount 360 + 40 = 400
the oil grows, although it is not in the recipe (I would add a couple of spoons)
flour
sugar in one corner
salt to another corner
yeast in the middle))))

and it seems to me all the same that program 1 is still a dark crust, it will stop by 4, I do mine for 1
a delayed start is possible, there are no perishable products there, but the first time it is better to be present all the same, to see what and how
and unsubscribe later how it happened

means without kifir.
I'll try it tonight.
how much oil to pour?

1-2 tablespoons

I baked it, but according to the first recipe, found the same malt and returned late.
Everything worked out. But the taste is missing something. I understand that it should look like a store one. But still something is missing.

By the way, I fell asleep in that order. Water, kefir, everything else in them except flour and yeast.

maybe sourness? looks very appetizing

Yes, probably sourness or salinity.
Thanks for the recipe.
I'll eat this, I'll try it on kvass.

if sour, then you can try adding apple cider vinegar or do on sour kefir

so there is vinegar according to the recipe. i added

Tell me, in the instructions in some recipes, 1 tablespoon (!!!) spoon of yeast is added. This is mistake? I bake bread according to recipes from old Muli, there is flour in grams, it's more convenient for me. decided to make cornbread according to the "native" instructions. I know she's wrong, but a tablespoon of yeast! My hand didn’t turn to pour so much yeast. Although the neighbor bakes, she likes it.

Here is my cornbread


The roof was blown off a little from the back side, but overall ok

not a mistake, there are such recipes, but a recipe for bread is possible?

The recipe from the instructions with the stove. With canned corn
1 cup and 1 tablespoon water
2 tbsp and 2 tsp butter
1 can (130g) canned corn without liquid
2 tsp salt
2 tbsp sugar
4 cups wheat flour
1/3 cup corn grits
1 tbsp dry yeast
main program

from myself, I did not understand what was meant by corn grits, maybe they were mistaken, so I put corn flour, not grits.

There is no trust at all, there is a recipe on page 34 - banana bread with walnuts. The composition contains all-butter, eggs, flour, water, nuts. well, everything except bananas! Therefore, I do not trust this instruction.

I also do not bake according to the instructions, either Kitaeva's book, or forums

I read that it is better to make muffins and cakes from ready-made commercial mixes. Is it so? How do you haughty Pudov? Their bread did not turn out badly.
Again, everything applies to our stove.

I made a cake in it from the ready-made mixture, frankly speaking, the crap came out, it kneads for a very long time, for the cake it is normal, yeast is added to it, but for the cake from the ready-made mixture for a long time, but I admit the thought that maybe my crooked hands ruined everything, I will try again)))

I made bread from Pudoff mix, it came out great. Borodino Khlebburg was especially pleased with the bread. excellent came out. I was scared that I would suddenly spoil the food, made it out of half. came out great! Recommend. But the cupcakes are still a mess. I just want it, I threw it in and forgot it before the aroma of baking appeared, so as not to mix and not warm anything in advance. I made a cupcake from the forum with curd mass. I threw everything in without flour, kneaded in the "Pasta" mode, then put it on a cake, adding flour. Half the recipe worked great. Only the dough turned out to be straight smeared along the bottom of the bucket. But then he got up while baking. Inspired, I decided to make a full portion. Failure awaited here. The oven didn't have enough time to finish the cake. The middle was straight liquid, you could stir with a spoon. But she could not finish baking, the stove refused, giving an error, overheated! I had to take the "miracle cupcake" out of the bucket and bake it in the oven. But it wasn't really baked.and the edges were delicious.

Who makes the dumplings in the oven? what recipe? Made from instructions, like for pasta. It worked well, but one batch is not enough. And still, then you need to add flour, liquidish. But the dumplings turned out great! And noodles too.

add soda / baking powder to the cake last.