Your first successful bread?

[lana7386]

lana7386, thanks, I am mastering HP little by little. Eyes run up, and then you want, and more

Yesterday, 06.02.2010, we baked bread for the first time in our bread maker.
Bread Maker - Panasonic SD 255.
The first recipe is Plain White Bread.
Ingredients:
Flour "Khlibodar", Brand flour of the highest and first grades. Date of manufacture 23.07.09 600 gr.
Yeast - Haas Instant Dry (11g) 2 tsp (1st pack)
Salt - 2 tsp
Sugar - 2 tbsp. l.
Vegetable oil 2 tbsp. l. Chumak. Unrefined. Home
Filtered water 360 ml
Time -4 hours

Girls, hello!
What wonderful bread you have!
I am a beginner and today is the first bread, take me to your ranks.

[Liga]

Girls, hello!
What wonderful bread you have!
I am a beginner and today I have my first bread, take me to your ranks.

Liga, Welcome . We are waiting for the photo report.

[Liga]

Liga, Welcome . We are waiting for the photo report.

I didn’t understand how to insert a photo, only I managed to upload it to the avatar. Tell me pliz.
And of course I have a lot of questions. Overall, I liked the first result. But since I understand a little in the production of bread and appreciate it (my first bread). A little crumb crumb, the structure should be more porous and elastic, so I consider it under-baked. Baked in the main mode (4h) wheat according to the recipe from the attached book. Measuring everything on the scales exactly, the flour was used by the one that was at home "Nastya".

[HERE]

How to insert a photo look HERE.

[HERE]

How to insert a photo look HERE.

Stеrn, thanks. Let's go download!

Photo report:







Well, here are some photos ...
My deushki's questions are: What kind of flour do you get consistently good results (wheat)? Since we do not have a laboratory at home to test flour for its physicochemical indicators, we will determine the flour by the test method)). What recipe do you recommend?
The crust is selected as medium, size xl. From above it is much broken.

[Liga]

My deushka's questions are: "What kind of flour do you get a consistently good result (wheat) with? Since we do not have a laboratory at home to test flour for its physical and chemical characteristics, we will determine flour by testing)). What recipe do you recommend?"

Liga, baked on flour of the following brands: Pyshka, Ryazanochka, Nastyusha, Sokolnicheskaya, Pudov, Makfa, Starooskolskaya, Ryazan (no name), weighed out Malakhovskaya, rye flour weighed out. All wheat flour is of the highest grade. Price range from 19 rubles. for 2 kg packaging up to 30 rubles per 1 kg. I didn't notice much difference. Flour from the store before consumption is dried for two days on a heating boiler (it is possible on a radiator). Be sure to sift the flour and weigh all the ingredients on a scale. Bread is always successful, both rye and wheat. Everyone in the family loves toasted crusts and well-baked bread, so I put on a strong crust. Much more depends on the chosen recipe and the brand of the stove. Read about the kolobok on the forum. Admin described everything in great detail and cleverly, choose a recipe (their sea) and ... you will be happy.

[liga]

liga, you got a very good bread!

I will now master other recipes.

and here is my first bread, classic white


and this is the first milk

:)Congratulations!!! how wonderful you have turned out and milk too.

Good afternoon, dear forum users! Finally, yesterday I bought a bread maker, and the first bread did not work out (I have no scales, and I "screwed up" with a measuring cup), but after reading the Admin manual about whom, thank you very much for that, my second loaf turned out great, although how much flour I put in and I don't know ...

here is my bread for tea with nuts and raisins: flowers: very tasty bread

but after reading the Admin manual about whom, thank you very much for that, my second roll turned out great, although I didn't know how much flour I put in ...

I congratulate you, you did the right thing to read the Manual, it was just written for you

And rightly so, you don't know how much flour you put in, the surest way to keep track of the bun, not the amount of flour
The amount of flour according to the recipe should serve as a guideline, the actual amount will be shown only by Kolobok

I wish you success

here is my bread for tea with nuts and raisins: flowers: very tasty bread

A beautiful and successful bread machine turned out I wish you success in mastering the bread machine

Good day to all. Yesterday we became owners of Panas 255. To begin with, I decided not to do anything complicated and took the recipe for "French" bread from the manual. Here's what happened:

It turned out very well for a beginner in baking, congratulations

Thanks Just not very airy, probably the yeast is not very good

Regarding splendor, yeast and other subtleties - you need to carefully read the info of the Baking Basics section Kneading and baking and read the topic Bread Baking Guide

Hello everyone! Today for the first time I baked wheat-rye bread. It turned out delicious, I added dried bell pepper to it. My husband liked it.

And this is a photo of my bread in a cut

My "first child" was Italian by Admin.
It turned out, as in the photographs, which significantly raised my faith in myself and gave hope for further success in this tasty business.

I don't even know what kind of bread was my first successful one .. because I combined several recipes, desperate to get what my husband would like. For he liked Borodinsky, which I baked with yeast. And I wanted to bake without them. But with the kefir leaven he felt sour. And so, having decided that today is "day x" and either it will come out, or well, its nafik, this is baking, I swelled everything in a row ... so .. I'll try to remember ...
kefir sourdough 2.5 cups (250g glasses)
rye flour 150 grams
buckwheat flour 2 tablespoons spoons
wheat flour 130 grams
mustard oil 3 tablespoons spoons
honey 3 tablespoons spoons
salt 1.5 tsp
dry kvass 3 tablespoons spoons
all sorts of different spices about a teaspoon

it tastes more like "aromatic" than Borodino or Darnitsky. Here are the experiments :)

[Ved`mo4ka]

kefir sourdough 2.5 cups (250g glasses)
rye flour 150 grams
buckwheat flour 2 tablespoons spoons
wheat flour 130 grams

Ved`mo4ka , so little flour for that amount liquids kefir?

My first successful bread is quick from the instructions to Panasonic ... I was so eager to try it ... and I didn't control the bun .. and didn't spy ... it turned out ... and then everything goes fine .. But sometimes it doesn't quite turn out to be rye ( Borodinsky) - everyone wants a very beautiful lid .. and fluffiness, more than in the store ... but they come out the same ..

[Millie Vanilli]

Please tell me how to insert a photo into a message ???

Millie Vanilli , across

[https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0]

Please tell me how to insert a photo into a message ???

You are welcome! Here are the links: 1)https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0
2)https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3539.0

[Ved`mo4ka]

Ved`mo4ka , so little flour for that amount liquids kefir?

you will be surprised, but there was enough flour. Rye flour usually makes a thin dough, but I got a very thick one. So much so that from the leftovers that did not fit into the mold, I baked a kind of "kolobok". Well, really, flattened, but it will do on a bun. I think if I rolled something like a loaf, it would come out great.
Plus, I don’t have pure kefir, but kefir sourdough all the same ...
Here are photos of that "kolobok-flatbread":

My first bread was basic, wheat, from a book on using a bread machine. It turned out the first time and seemed to us very tasty!

And the second bread came out more beautiful than the first.The recipe was taken from the same booklet for the operation of HP. He came up to the very cover and grew up to 17 centimeters. Here is such a delicious handsome man! For the first time I tried the color of the medium crust. But with French light.

Hello. I bought a Rolsen RBM-508 bread maker that week (1,799 rubles) and now every day I have a loaf of 540 grams on the table. Already baked white ordinary, French, carrot, rich for tea, today a sandwich. Simply lovely, the Bread store is no longer for us.
The oven cycle is only 3 hours, 1.5 hours dough plus baked goods.
I will try to place a photo - rich for tea, due to the lack of raisins, dates were crumbled

Did not work out

in continuation

in the context

[Kraus]

Kraus , bread
But in the context it looks like you didn't let him cool down and cut him hot. Yes?

Yes, I was impatient to see what was inside. Due to the dates, it was colored brownish. Then he cooled down and cut already normally.

[Kraus]

Kraus
Congratulations on your purchase.
What a beautiful bread you have, golden crust, which dome is correct - not a loaf, but a feast for the eyes. And the idea with dates is generally cool!

Everyone bakes ... and I bake .. but my first-born ... and on undiluted Saf-Levure!



And here is the second maximum loaf, but already at the Saf-moment ...



I've mastered the basics ... I'm moving on to sweets ...

[ShushaD]

ShushaD
Great! You have bread for five plus.: Hleb: Such a handsome man. Well, the excellent student is simple!

Hello everyone! I bought a bread maker yesterday, I didn't have time to photograph the first bread - they immediately cracked, the second turned out exactly the same as the first - but it seems to me that I am doing something wrong.
PS Recipe for regular white bread.

[jala]

jala Yes, the roof is flat, but it should be a dome ... Either there is not enough flour, or too much yeast. If the first - follow the stage when the kneading is over, a well-formed bun should form, density - like an earlobe or a woman's chest ... So that it does not creep, does not fall, does not appear as a comma. If everything is fine with this, then try to slightly reduce the amount of yeast, perhaps too "reactive" got caught.

and how to determine what exactly is the cause - yeast or flour?

When mixing, did you see what the bun was? Was everything okay with him or was it watery? And the second question - what recipe was baked according to, put it here, we will look.

the round ball was, like a bun, the recipe for ordinary white bread: water 330 ml, vegetable oil 1.5 tbsp. l., flour 500 gr, salt 1.5 tsp, sugar 1.5 tbsp. l., yeast 1.5 tsp.

[jala]

jala You have a little too much water. The way out is to take 310 ml of water. Or add a tablespoon of flour to the batch to the original recipe. And yeast is a normal amount.

[jala]

jala Well I told you, the water is a little too much for the recipe. Take 310 ml of water next time.

Here is my first bread, or rather not bread, but immediately a SOFT BREAD ON KEFIR WITH CINNAMON, it turned out beautiful and very tasty

Recently I have finally bought a LG-1051 bread maker. A wonderful machine! And before that she hesitated for a long time: Panasonic, expensive and praised by all its owners, or at an affordable price and less reputable LG. I felt sorry for the money, and now Skis is in the kitchen. The design is nice, the functions are what I need. The first bread was onion - class! The loaf is high, the crust on the middle is fried and crispy, and the smell ...! Why doesn't my son eat onions, but my dad and I got a piece from the bun. Someone complains about the light top crust, everything is great from the very first roll! Thanks to the site - they taught me about the kolobok. I poured flour, looked. My friends also have LG (I do not know which model), they are disappointed - the bread does not mix, they even took it for repairs. They were told that everything was in order. I think it’s a recipe, but they hadn’t heard of what the bun should be. Let's meet - I'll tell you. Of course, having an automatic HP, I want to fall asleep and no longer look in, but I think as soon as I get my hand, everything will be. In short, buy LG-1051 and you will not regret it!

For the upcoming birthday, my family gave me the HP, which I have long wanted. After going through all the models, I stopped at Panasonic, and when they said - we are buying, we ordered Panasonic SD-257 - the latest novelty! Buying through an online store is much cheaper.
For two weeks now we have been baking bread almost every day - the recipe has never been repeated. Everything turns out to be WONDERFUL! I am very pleased!
The only thing, so far we cannot decide on a recipe with black bread - Darnitsky was the most successful with fugasca and bread on beer (from the instructions, instead of kvass, beer). But everything seems to be something wrong. In short, there is no limit to perfection!
My husband liked Onion bread and buckwheat! And the mother-in-law for some reason keeps quiet and sometimes secretly buys "her own bread" for herself, but worries that soon we will all recover from this CP ... You just hear: "Are you baking again? Did you buy flour again?" But this does not prevent me from enjoying our HP.
I still don’t understand how to determine by the kolobok whether it is necessary to fill up or topping up something when they give an inaccurate recipe. So let's learn to improve with your wonderful website!


Here is today's first sweet cupcake!

[panoelena]

panoelena Congratulations on your purchase! To get started, you can watch the recipe here. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0

[sazalexter]

Thank you for your attention, participation and advice!
I continue my experiments with HP!
sazalexter from this and the beginning.

Hello everybody. I read your forum for a long time and bought HB Panasonic 255. I have never regretted it. Easter cake was born first. And since HB was delivered from the online store in the evening, the cake was baked already at night. It turned out just gorgeous. In the morning after everyone got up the cake was gone. Now I bake recipes from a book, from a forum. I really like cornbread. And in simple bread, I add flakes (rye or 4 cereals), sometimes sunflower seeds (peeled). The bread is delicious. Moreover, it seems to me that the bread is tastier on the fast mode. And how are you?