Your first successful bread?

I finally ordered Panasonic 255. Since everyone except me is skeptical (for now), I don't want the first pancake to be lumpy.
I would like a simple and tasty recipe - I have not yet bought many tricky bakery products. Many recommend baking French first, but they don't want to wait 6 hours to see the first bread, at least 4
Share what kind of bread did you bake and successfully?

The very first is regular white. It was recommended in the instructions as a trial one.

The first one I had was according to the instructions for the stove + tips for forming a kolobok. + good flour and yeast.

My first cake was from Elena Bo. I measured out the products, laid them in and ... ran away from home There was no time, but to look at the stove at work, passion, as they wanted Without me, no one dared to approach the stove, and even more so to open the lid and look inside When, after the beeping, he appeared a huge, magnificent handsome man, then the general admiring exclamation dismissed all skepticism (if anyone had a place to have one)

Thank you, I won't aim for Easter cake right away, let it turn out to be a simple white, and then we will storm all the peaks

A simple tasty recipe is not yet a formula for success. The main thing is to comply with the rules for bookmarking products, their quality and weights (so as not to miss). And don't forget Jr. and c. are different things. Good luck! I wish you a delicious first bread (well, all subsequent ones will only get better and better).

While I was waiting for Panasonic to appear in Kiev, I read everything about the kolobok and much, much more. Without practice, however, everything got confused. Found important information about yeast fakes. Now I will be fully armed. Thank you all!!!

My first successful experience was also a cake from Elena Bo. Before that, there was an unsuccessful attempt to bake white bread on a fast mode - I messed up with yeast and, as a result, an incomprehensible gray brick.

Yes ... Not fast mode. It's like something later, over time (if you want).

Sofim
Well done, prepared.

about fast mode - I wanted to quickly
Now I really like bread with 4 cereal flakes, herbs and seeds. today I decided to add more rye flour. waiting for the result

And our first two bread ate birds in the park, and with a bang. Since the family refused to eat. The first one, which turned out from the recipe for forming a bun from Admin, was eaten in the evening. Now I'm afraid for our figures, because I want to bake all the time

Now I'm afraid for our figures, because I want to bake all the time

A familiar symptom. Here everyone is sick with this. Moreover, it is so easy.

HURRAH!!! Happened! Still, the first one decided to bake Easter cake from Elena Bo. It turned out tall, beautiful and tasty! But there is no limit to perfection, I wanted it sweeter and more smelling. I want more vanilla or more cinnamon, for example. But in general, of course, super! Thanks for the recipe !!!! Now I will experiment :) The second one baked wheat from Admin, measured it by converting ml into grams, as for Easter cake, but I had to add a lot of flour, the result is also beautiful and tasty, hurray !!!

And for me, what is not bread is successful! The very first one was from the instructions for cotton-wool, just wheat. Then there was butter (all from the same instructions), then almost according to the list (from her darling, in the sense of the instructions) ... Well, after that, when I got bold, I began to apply recipes to my x / n recipes from here, now I can't stop ! Many thanks to all those who post their recipes for mass consumption!

Finally I bought Delonghi. first bread according to the first recipe from the recipe book. It turned out. Next I will bake carrot from white flour.

[Crochet]

And for me, what is not bread is successful! The very first one was from the instructions for cotton-wool, just wheat.
...
Many thanks to all those who post their recipes for mass consumption!

Crochet, I also have. There were no terrible failures
With great pleasure I bake recipes from the forum.
Now I have "grown bolder" so much that I bake already "based on" recipes, with my additions and deviations
Another nice moment - on the left we have laid out instructions with recipes from different manufacturers, with great interest and benefit I looked through the recipes from moulinies with baguettes, 125 delongues, junior Panasonic .. Directly entertaining reading

presented to a friend on the dr. the panasonic 255 bread maker. We decided to try it out right away. The recipe was taken from the instructions (ordinary white bread) and everything worked out, the loaf was smooth, unsecured and awesomely tasty, was eaten immediately with tea and raspberry jam. as a result, in 2 days they baked 4 white and one cupcake. the cupcake (dacha) burned a little mk after 40 minutes (according to the instructions) it was not ready and after 1 hour and 10 minutes it burned. concluded that the oven should be somewhere 50-55 minutes. how to speak the experience will come. In general, I am completely satisfied and now we are considering the option of buying a stove for my home.

The very first bread - baked French, and, quite adventurously on the day of buying a bread machine, without any curtsies and feldipers, the necessary products were carefully measured into the oven and a timer was set for the night
That is, in principle, I did not observe any koloboks, but decided that since the stove is so smart, let it blow itself
In the morning everyone was delighted

Hello everybody! I washed myself for a long time - should I buy a bread maker or not? My daughter and son-in-law solved this issue for me and gave me ETA 2149 Harmony for my birthday. It seems that no one uses this here. She has 2 shoulder blades and a bun, respectively, resembles an eight, the uniformity of which must be monitored. The first bread was baked on the recommendation of the members of the forum, the simplest - water, salt, sugar, flour, yeast. In bakery recipes, flours are indicated - type 405, type 550 and type 1050, but in Belarus there are no such gradations, and I took Makfa flour (now I use domestic flour). The bread turned out to be well-baked, fluffy, but rustic in taste and with a slightly sagging top. Reading the forum, I looked for answers and clues, found, and baked again. The next test was rye bread with kefir. There were no failures. I thought that the rye did not work out, because on the baking sheet it spread into a thick cake (I wonder why?), But this bread was delicious, it turned out to be extremely. The husband immediately ate half, although he is afraid to get better. On the third attempt, I finally realized that it is liquid and vegetable oil too. Now the bread turns out - feast for the eyes. And for this, many great thanks to the members of the forum, also thanks for baking, now, thinking and understanding my actions. In general, I have never baked any pies in my life, because I just do not like baking, although sometimes I harp cakes. Therefore, once again, thank you very much for the science of baking!

Well, here I got bread in a bread maker. The story (I apologize for the banality, but I really want to share) is quite long. On February 29, I got a Binatone 1068 stove. In the process of waiting, I bought Pripavych dry yeast and one more Italian beer. Flour is not anyhow, but Mylyn Paras. He studied the instructions, drove the children and his wife to sleep and plunged into the study of the instructions. He poured it in, filled it up, made a hole with yeast, started the "French bread" program. The gingerbread man felt (taught) and waited. After 3 hours and 40 minutes my stove was beeping ... The crust turned out, but everything else ... Sweet, dull crumb (if you can call this crumb crumb). Okay, I think, not all at once ... In the evening I again muddied all this wateryag, only I took Italian brewer's yeast and mixed it with sugar (as it was written on the packet). The result is the same ... It's a shame. Okay, I think the yeast is bad. I'll go buy locals if I find them. Found. I did everything again according to the recipe. Well, it seems like it has risen, something has been baked.Better, but "better than in the store" I would not say. It is all the same sweet and "inexpressible". I checked the yeast for activity (I guessed) as it is written in the book. And they (that Pripravych, that the locals) are lazy, not to say dead. I bought pressed yeast. And I did it according to the Kivi method (it seems). That is, everything is like in the recipe from the book, only I dissolved the yeast in liquid with sugar and salt, sprinkled it with flour and let it stand for 10 minutes. I loaded the bread maker and ... It turned out a pretty decent brick (maybe it could have been more puffy): it doesn't smell like yeast, not sweet, the crumb is spongy, elastic. My wife and mother liked it. I got insolent and when I was going home from work, I bought rye flour (seeded). At home, I downloaded the farm bread recipe and started cooking. Only milk powder replaced with liquid 2.5% with water and wholemeal rye bread flour. I loaded everything into the bread maker, set the French bread and went to bed. The call woke me up and I went awake to get bread. And there is no bread. Only the dough above the bucket is domed. I didn’t understand the Start button and poked it, the stove jerked with a knife, the dough fell out, I got upset and went to sleep ... In the morning (after 5 hours) there was a dome in the bucket again, the stove was cold. I set the Baking mode, but the heating element does not heat. I had to bake in the oven. The bread was super! And I will change the stove today (or fix it, as the card lays down). Here's a story. Once again I apologize for taking so much time ...

Hello, dear forum users! Take the happy owner of Alaska BM 2600 into your ranks, bought at the Metro very inexpensively - 1414 rubles. The third day I bake French bread. The very first loaf turned out, but it seemed that it smelled like yeast. I decided to reduce the amount of yeast from 1 and 1/4 tsp. up to 1 tsp. and sift the flour after weighing. As a result, further loaves are consistently perfect. I have electronic scales, so I weigh everything exactly. The recipe is as follows: (for size 750 g) water 230 g, flour Tsar made in Chelyabinsk 390 g, pour active Saf-Levyur yeast 1 tsp into the hole in flour, 1 tsp simple coarse salt 1 tsp on the side, granulated sugar 3/4 Art. l also on the side, vegetable oil 1 tbsp. l side. The crust is medium. White bread mode 3 h 40 min. The stove has all the functions of a serious machine, except for a dispenser. An audible signal sounds to serve raisins, etc. Alaska baked us a wonderful bread this morning!

Don't be upset, Saf-Levure smells like yeast sometimes!
And there is a topic about your stove
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1997.0
Welcome!
And your size is not 750, but not more than 500g ...

pour active Saf-Levure yeast 1 tsp into a hole in flour,

Use dry active yeast, which must be mixed with flour (Saf-moment, Saf-instant, Dr. Otter, Fermipan, Nevada, etc.).

Since I was the very first who baked White bread from the instructions for HP, it can be called the FIRST successful bread ... In general, all breads are successful .. with the rare exception of a slightly fallen top or a crust break at the base .. but this is all fixable. ...

Thank you, Elena, I just today to my amazement saw in the store a wide variety of all kinds of yeast. I will observe the behavior of Saf-Levure a little more, since their husband bought a whole bunch together with a stove in the Metro, and then I will buy what you offer. Now I thought, Viki, that really, the weight of the bread is not 750 grams. Now the loaf will be finished, and I will weigh it on an accurate scale. I'm going to Alaska! I will read it!

Yes, the loaf weighs 570 grams, and the recipe says 750
There she is

750gr. is the permissible weight of the loaded products.

And my stove, as it turned out, also possesses extrasensory abilities. The bread in it always turns out to be good. But one day I wanted to bake bread for people whom we sincerely considered friends at that moment. And that was the only time the bread didn't work out. Although the recipe was tested before, and the ingredients are the same ... My hostess simply refused to cook bread for insincere and not decent people.
The most interesting thing is that after that incident I baked bread according to the same recipe for the family and for other people - the bread was a success.

My first successful bread was milk bread according to the recipe from the instructions for Panasonic-255. In a row, this is the 2nd baked loaf. The first one I tried to bake, too, according to the recipe from the instructions, the simplest bread, and even in fast mode. It turned out something that in the garden conditions (where I brought the loaf) they ate, and even - out of hunger - with enthusiasm, but I was very disappointed with the quality and taste. But the milk turned out (and always turns out) just super!

Lydia, and you try to make the simplest bread on the main mode, the bread does not always work on the fast mode.

I've been baking for two weeks now, every day. The first was the recipe for bread from the article for beginners. It turned out great. And all the subsequent ones were also pleasing with their appearance and taste. Failures so far have happened only in the form of a slightly settled dome.

I have a bread maker for six months now. My first bread was rye on kvass from the instructions for the cotton. When measuring flour, I trusted the markings on a plastic mug, which allegedly indicated the weight of various bulk products. But nothing happened. there was too much flour (1.5 times), instead of a loaf, it turned out to be something shapeless, I had to throw it out. The next piece of bread was ordinary white bread on water, the simplest of the instructions for cotton. Everything worked out! He is in the photo.
And only thanks to the very good and practical advice of members of the forum, almost everything began to work out. I even made myself a book with all the recipes from the site, now I master it a little, every time I bake something new. There are already favorite recipes. Thanks to the experienced mentors !!!

The oven was only the second day, the first one was baked yesterday, it was scary.
At first I made a mistake with the yeast, but I came to my senses in time. Then I made a mistake with the flour, I also came to my senses in time, but as it turned out today I put in 100 grams less (according to the recipe from HP), the FIRST bread turned out to be very tasty, we ate it at a time (a large loaf).
Today, following the instructions and the flour and water are all right, the bun for some reason was dry, I had to add water (40g) - a very good bread. Now the third is being baked - 100g less flour, a kolobok like a good one (I don't quite understand yet). Thank you all for the recipes, feedback and praise. Let's study. Good luck to all!!!

Tanya 1962 wrote:
Lydia, and you try to make the simplest bread on the main mode, the bread does not always work on the fast mode

Yes, now I understand it - both on the basis of my own experience and after reading the forum. But it seems that many - from impatience - start, like me, with the fast mode. By the way, since then I have not tried to bake quickly. I just began (thanks to the instructions) to try to time the time so that the family did not sit without homemade bread.

The simplest is the most reliable.
My first wheat bread from the instructions for HP turned out to be very successful, I did not even expect
At the same time, I did not yet have scales, I measured it with a measuring glass.
From time to time, wheat-rye are not particularly beautiful (the roof falls through). of course we eat them, but I continue to study further. I already know my mistakes, but I really love experiments. Sometimes experiments fail.

So far, all successful :)
And the first (wheat from the instructions) was also successful, although I was sure that with my fantastic curvature, nifiga would not work ...
But I'm sure that all my luck is due to the thorough study of the forum :) And of course, not a single kolobok is kneaded without my close attention, at least the first 5 minutes of mixing :)

We bought Delonghi 125. The first experience was successful - we made ordinary wheat bread, it rolled perfectly.
The next two bad experience - we decided to cook a cake, the recipe for which is described in the instructions. Result: unsuitable.
Once again I tried to make a cake according to a different recipe with a baking powder, the result is the same. I think to myself what was wrong ???
For the preparation of wheat I used some yeast, for the cake I took others.The ingredients were at different temperatures when preparing the cake and bread, but the bread turned out and the muffins did not ... Or what else could have affected?

I also have Delonghi, I baked the muffins five times, the result is always the same, regardless of changes in the recipe - a brick, raw inside. The rest of the bread is wheat white, wheat with malt, rye, it turns out very normal.

What's the catch then? Maybe you need to program the baking mode yourself? Perhaps the dough is too short? Advise ...

You cannot program on my model, you can only combine modes, "cheating" HP, or buy a special mixture for cupcakes, which I will definitely do.

It turns out that making a cake in a bread maker using your own ingredients is the pinnacle of skill?

There is a separate topic about cupcakes in the bread maker. Go there.

The first bread after buying 255 Panasonic is the usual one from the recipe book, the smallest, in the basic mode. I looked into the oven constantly until the baking began. the result was a magnificent golden, handsome bread, delicious ...

Hello everyone! Take in your ranks. My husband gave Moulinex 5004 to DR. I tried it yesterday. The result is SUPER! Baked milk bread from the recipe book attached to the oven. It turned out lush, golden, delicious! The only negative is the slightly sagging dome, and it sagged during the baking process. Now I will take a walk on the forum, I will study the wits.

Evdokia, congratulations! This forum is a godsend for novice bakers! What would I do without him!?!

I did the first from the instructions, it turned out to be successful .. the second risked an accelerated one ... well, to say that I missed, this is nothing to say .. 2 or 3 then did not work until I adapted ... it's a pity that I didn't know your site then

I did the first from the instructions, it turned out to be successful .. the second risked an accelerated one ... well, to say that I missed, this is nothing to say .. 2 or 3 then did not work until I adapted ... it's a pity that I didn't know your site then

I also have the first successful one from the instructions, the second one is fast. it was awful ooooo, and then, in general, there were no strong punctures, something is better, something is worse, but everything is edible

They fixed my stove. And yesterday I baked the first "rye" bread.

The recipe is

Baking wheat flour, premium 2 measuring cups
Seeded rye flour 1 measuring cup
Sea salt No. 0 2 teaspoons
Bread kvass concentrate 10 ml
(water, sugar, kvass wort concentrate, citric acid)
Water 200 ml
Milk 2.5% 10 ml
Pressed baker's yeast approx. 10 g
Refined and deodorized sunflower oil 2 tbsp. l.

Measuring cup from HP = 240 ml.

Mixed water with kvass and yeast put in a warm place for 10 minutes
I poured the rye flour onto a baking sheet and placed it in a preheated oven. I held it until a pleasant smell and creamy color appeared.

I sifted all the wheat flour into a bucket of a bread machine, poured butter and milk, added salt and caraway seeds with coriander. I poured rye flour on top and poured it with a mixture of kvass and yeast. Put on the "French Bread" mode (3 hours 50 minutes), medium crust, large loaf. In the process of mixing, I added 2 tbsp. l. water (the dough turned out to be cool).

The result is a rather dark, finely porous, but not dull bread with a rye smell and a slight (barely noticeable) acidity. And the scapula remained in the HP when I took it out (for the first time).

But the roof is slightly ragged ... Why is that?

Little liquid, you write yourself - it turned out to be a steep dough.

And further. Of course, I understand that you have Binaton, but why such a bookmark of products?

I sifted all the wheat flour into a bucket of a bread machine, poured butter and milk, added salt and caraway seeds with coriander. I poured rye flour on top and poured it with a mixture of kvass with yeast.

Read the order of bookmarks for your stove.First liquid components, then dry. Before kneading, the yeast should not come into contact with liquid (unless it is Saf-Levure) and with sugar.

I poured the rye flour onto a baking sheet and placed it in a preheated oven. He held it until a pleasant smell and creamy color appeared.

Why did you dry flour? After that, she will take even more water, because she has lost moisture.
And the spatula remained in the bread due to the fact that it turned out to be very dense.

Thank you, Elena Bo.

Well, this was the result of an experiment. Yeast, nevertheless, is not dry, but pressed. There are no dry ones in my Palestines. More precisely, there is, but they are somehow wrong (they do not raise the dough, even purely wheat). And then someone, I think Kiwi, was telling how to bake in HP with pressed yeast. This was the bookmark we recommended.

The flour was dried for color and smell. As a result, she became a little creamy and acquired the smell of rye bread.

And the spatula, just in the bread maker, remained, and not in the loaf. And usually not so ...