Bread maker Moulinex OW 6121

Dear ladies, I am going to buy Moulinex OW 6121, I would like to hear something about it from the owners.
Write about cons if possible))

And what are these only ladies? Although I am not offended, I can tell a lot about the Mules.

[BREAD Makers MOULINEX OW6121 HOME BREAD BAGUETTE]

While someone thinks and dreams, I became the owner
BREAD Makers MOULINEX OW6121 HOME BREAD BAGUETTE







I chose from what was available and more in the shape of a roll - I like it straight. And, of course, I was tempted with baguettes.

Since I am a beginner baker and my experience is 24 hours, I am mastering the recipes from the book a little:

1) "Quick bread" (ex. 8; 1 kg; average crust)



I confess: they cut it while it was still hot, without even letting it cool down. So to speak, the first sample was filmed.
Taste: I would reduce the amount of salt (my husband thought the salt is normal). The structure of the bread is very dense.

2) "Regular bread" (Ex. 4; 750 g; average crust)



My notes: Although this loaf was less in weight, it rose in the same way as the kilogram one. The cut shows how porous and light the bread is.
My husband didn't like the creamy taste, so we will try other recipes.

3) Now there is "Brioche" in HP ...

["Quick bread"]

In order not to get lost and for comparison:

"Quick bread"

Weight - 1 kg.
Cooking time - 1 hour 33 minutes.

Structure:
Warm water - 400 ml.
Olive oil - 2 tablespoons l.
Salt - 2.5 tsp.
Sugar - 1.5 tbsp. l.
Powdered milk - 2.5 tbsp. l.
Flour / s - 640 gr.
Dry baker's yeast - 4 tsp

Preparation:
Bookmark - water, oil, salt, sugar, milk powder, flour and dry yeast.
Baking program no.8.

My notes:
The original recipe contains flour "00", but I don't have one. I will look for it on sale, otherwise it was not in the nearest stores.
Yeast used instant (dry fast acting) "saf-instant".
For those who need to bake bread FAST.

"Simple bread"

Weight - 750 gr.
Cooking time - 2 hours 53 minutes.

Structure:
Warm water - 250 ml.
Olive oil - 1.5 tbsp l.
Salt - 1.5 tsp.
Sugar - 1.5 tbsp. l.
Powdered milk - 2 tbsp. l.
Premium flour - 450 gr.
Dry baker's yeast - 1 tsp

Preparation:
Bookmark - water, oil, salt, sugar, milk powder, flour and dry yeast.
Baking program no. 4.

My notes:
The bread has risen in the same way as in the previous recipe, although it is less in weight.
Delicious, light, porous.
The recipe is taken from the instruction manual. I just counted 750 gr per loaf.
Yeast used instant (dry fast acting) "saf-instant".

["Brioche"]

"Brioche"

Weight - 750 gr.
Cooking time - 3 hours 15 minutes.

Structure:
Milk - 60 ml.
Eggs - 3 pcs.
Diced butter - 140 gr.
Salt - 1.5 tsp.
Sugar - 50 gr.
Flour, premium grade - 430 gr.
Dry baker's yeast - 1 tsp

Preparation:
Bookmark - milk, eggs, softened butter, salt, sugar, flour and dry yeast.
Baking program no. 7.

My notes:
The bread rose very high, soft, tender and airy to the touch.
For some reason the crust was not fried, although I put it on "medium".
Part of the butter was replaced with margarine (not enough).
Instead of the specified flour in the recipe, "00" took "BC".
Yeast used instant (dry fast acting) "saf-instant".
Bread is suitable for breakfast with butter and jam instead of baking.
Very good at toast, so get out the toasters!

["Bread with cheese"]

"Bread with cheese"

Weight - 750 gr.
Cooking time - 2 hours 53 minutes.

Structure:
Water - 240 ml.
Herbal-flavored salt - 1 tsp
Sugar - 1 tsp
Premium flour - 340 gr.
Dry baker's yeast - 2 tsp
Cheese - 115 gr.

Preparation:
Bookmark - water, salt, flour, dry yeast and sugar.
Baking program no. 4.
After the first beep (about 30 minutes), add the cheese grated on a coarse grater.

My notes:
The bread, as you can see in the photo, did not rise - there was clearly not enough yeast for such a "heavy" bread. So whoever will do this recipe from the book (and there it is called "Bread with Emmental cheese") - feel free to increase the amount of yeast.
Thanks to the urop, it turned out fragrant.
Instead of the specified flour in the recipe, "00" took "BC".
The yeast used instant (dry fast acting) "saf-instant".
I didn't have any flavored salt, but I added powdered dried dill. (1/3 tsp.)
I took cheese like this:

["Belarusian bread"]

My daughter had a thematic presentation in class at school.
Their class stretched out Belarus and prepared a whole performance: song and dance.



But at home we baked "Belarusian bread" according to the recipe mama3x
Below is the recipe and notes for my bread machine:

"Belarusian bread"

Weight - 750 gr.
Cooking time - 2 hours 53 minutes.

Structure:
Warm water - 300 ml.
Vinegar 9% - 2 tbsp l.
Vegetable oil - 2 tbsp. l.
Salt - 1 tsp
Sugar - 1 tbsp. l.
Powdered milk - 1.5 tbsp. l.
Cocoa - 1 tsp
Instant coffee - 1 tsp.
Rye malt - 1 tbsp l.
Flour / s - 300 gr.
Rye flour - 150 gr.
Dry baker's yeast - 2 tsp
Cumin - 1 tsp.
Flaxseed - 1 tsp

Preparation:
Bookmark - water, vinegar, oil, salt, sugar, milk powder, cocoa, coffee, malt, both flour and yeast.
Baking program no. 4.
After the first beep (about 30 minutes), add the flax and caraway seeds.

My notes:
The bread is delicious, soft and aromatic.
His roof "cracked" slightly.
The yeast used instant (dry fast acting) "saf-instant".

["Baguette with small bran"]

"Baguette with small bran"

Weight - 4 pcs.
Cooking time - 2 hours 02 minutes.

Structure:
Warm water - 175 ml.
Butter - 20 gr.
Salt - 1 tsp
Sugar - 1 tsp
Flour / s - 250 gr.
Dry baker's yeast - 3/4 tsp
Small bran - 4 tbsp. l.

Preparation:
Bookmark - water, oil, salt, sugar, flour and yeast.
Baking program no. 1. Set the "minimum weight" (it offers two options).
After the second beep (about 1 hour), remove the dough, divide into 4 pieces and shape the baguettes.
Brush with water or milk, roll in bran, cut with a blade and place in a baguette bowl.
Place it in the bread maker and press the start button - the baking program will start.



My notes:
To begin with, the proportions of the test are very unfortunate. From what has turned out nothing can be molded or molded - batter. I had to manually stir in the flour.
The blade did not cut such dough at all - it was too soft.
The baguettes look very beautiful. Excellent to taste. Crispy, soft, normal salt.
According to the recipe, I replaced flour "1C" and "00" with flour "VS".



Since the resulting result did not suit me due to the batter, I almost immediately baked a second batch of 8 baguettes according to the recipe.

Weight - 8 pcs.
Cooking time - 2 hours 59 minutes.

Structure:
Warm water - 315 ml.
Butter - 35 gr.
Salt - 1.5 tsp.
Sugar - 1.5 tsp.
Flour / s - 270 gr.
Flour 1C - 180 gr.
Dry baker's yeast - 1.5 tsp.
Small bran - 8 tbsp. l.

Preparation:
Bookmark - water, oil, salt, sugar, flour and yeast.
Baking program no. 1. Set the "maximum weight" (there are two options).
After the second beep (about 1 hour), take out the dough, divide it in half and put a part of the dough under the bowl so that it does not get windy. Divide the second half of the dough into 4 parts and shape the baguettes.
Brush with water or milk, roll in bran, cut with a blade and place in a baguette bowl.
Place it in the bread maker and press the start button - the baking program will start.
After the sound signal (after about 1 hour), take out the finished baguettes (the baguette holder is very hot - use oven mitts) and lay out the remaining molded baguettes. Press the start button again and the baking program for the last batch of baguettes will start.



My notes:
As for these proportions of the test, they are more successful. Although the dough is sticky, it is enough to dust it with flour for molding.
The blade did not cut such dough - it was too soft.
The baguettes look very beautiful. Excellent to taste. Crispy, soft, normal salt.

["Bread with tomatoes and basil"]

"Bread with tomatoes and basil"

Weight - 750 gr.
Cooking time - 2 hours 53 minutes.

Structure:
Warm water - 225 ml.
Olive oil - 1.5 tbsp. l.
Salt - 1 tsp
Sugar - 1 tsp
Flour / s - 335 gr.
Dry baker's yeast - 2 tsp
Sun-dried tomatoes - 75 gr.
Dried basil - 1/2 tsp

Preparation:
Bookmark - water, oil, salt, flour, yeast and sugar.
Baking program no. 4.
After the first beep (about 30 minutes) add the chopped sun-dried tomatoes and basil.

My notes:
The bread is very soft, tomato-tasting and incredibly aromatic.
The yeast used instant (dry fast acting) "saf-instant".
Instead of "00" flour was taken by "BC".
In my opinion, the bread turned out to be damp due to the large amount of butter. T. to.it is quite enough in tomatoes (even draining from them), then I consider it unnecessary to add olive oil.
There is not enough salt for my taste.
The bread did not rise high, but it did not fall off either - it turned out exactly like that on top.

["Toast bread"]

"Toast bread"

Weight - 1 kg.
Cooking time - 2 h. 58 min.

Wheat dough:
Flour 1C - 180 gr.
Water - 200 ml.
Sugar - 1/2 tsp
Dry yeast - 1/2 tsp.
Structure:
Warm water - 350 ml.
Wheat dough - 100 gr.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Powdered milk - 3 tbsp. l.
Flour / s - 650 gr.
Dry baker's yeast - 1.5 tsp.

Dough preparation:
Mix together flour, water, yeast and sugar. Leave warm for 3 hours.
Bread making:
Bookmark - water, wheat dough 100 gr., Salt, sugar, milk powder, flour and yeast.
Baking program no. 4.

About wheat dough:
The original recipe for wheat dough does not say anything - how to do it ?! So this is an addition from me personally.
After using part of the dough, put the rest in the refrigerator under the film.
With it, I cooked the same bread in 2 days. The dough worked great!
My notes:
I had to cook the bread twice, for such a reason as - I didn't have time to take a picture - they all ate it.
As far as the name is concerned, I think this bread is not suitable for toasts.
It is most suitable for sandwiches, sandwiches. Cut into thin slices, keeps its shape well, withstands sauces for a long time.
The bread turned out to be tasty, dense (but not the same as quick bread), salt is normal.
The yeast used instant (dry fast acting) "saf-instant".

[lada-matushka]

Hello. Yesterday my husband gave me this assistant and today I baked my first loaf in her. Let's try to cool down, but we are worn out to pull it out. lada-matushkahow YOU got used? In general, I read in the reviews that many had such a problem, but did not attach much importance, I already had a Hitachev one, back in 1993, so there the bucket just had to be shaken well and everything flew out safely, but here the shoulder blade sat firmly, until I played it a few times.

[Nat_Nik]

Nat_Nik, with your assistant!
So I was also puzzled by this at first. And now, when I have already baked many different rolls, I have made the following conclusions for myself:

I always take out the bucket from the bread machine in TWO mittens, so as not to burn myself. (Because pulling out the bucket with one mitten-potholder slightly tilted and .. burned. Yes, unpleasant.)
Then I immediately turn the bucket over and shake out the roll on the wire rack to cool.
The speed of the rolls jumping out of the bucket depends from the bread itself... If the structure of the roll is soft and airy, then it pops out easily and the "stirrers" remain in the bucket. Slightly denser bread - "stirrers" pop out with a roll.
Sometimes you have to shake the bucket a little.
But, if it doesn't work, then ... I let the bread cool down right in the bucket. And then he comes out.
Or... I check it with a thin silicone spatula so that the bread easily falls behind the walls.

There was also a case - I cooked according to a recipe "Fibrous" bread - cursed everything in the world. I thought the loaf would stay in the bucket. The recipe is not at all successful!

["Fibrous bread"]

I continue to cook according to the recipe book that comes with the bread maker.
A very bad recipe this time:



"Fibrous bread"

Weight - 750 gr.
Cooking time - 3 hours 06 minutes.

Structure:
Warm water - 350 ml.
Sunflower oil - 1/2 tbsp. l.
Salt - 1.5 tsp.
Sugar - 1 tsp
Powdered milk - 1 tbsp. l.
Flour / s - 320 gr.
Small bran - 160 gr.
Dry baker's yeast - 2 tsp

Preparation:
Bookmark - water, oil, salt, sugar, milk powder, flour, bran and yeast.
Baking program no. 6.

My notes:
Instead of flour "00" took the sun.
Also, the amount of sugar is missing in the recipe, so I added a teaspoon from myself.
The yeast used instant (dry fast acting) "saf-instant".

The trouble began when I pulled out the bucket and saw at its bottom a loaf of bread that almost did not rise.
He turned out to be so tough that I jumped around him, afraid to scratch the bucket with this bread.
When I cooled down, I cut it.
It was baked, it could be seen. But they could defend themselves like a brick!
Never cook with THIS recipe!

[lada-matushka]

lada-matushka, thanks for sharing, very informative information.

I am also the owner of this bread machine.Before that it was 6002, but, unfortunately, it broke (stopped kneading)

A drop of my impressions:

1) the bucket from 6002 went to 6121. and the stirrers too. Also suitable in size from 6002 buns.

2) The first thing I did in the new bread maker was trying to bake baguettes, 4 pieces.
According to the recipe I've always used for 6002 (successful):
Water - 180 ml
Salt - 1 tsp
Sugar - 1 tsp
Flour / s - 250 g.
Yeast (saf moment) - 1 tsp
And sprinkled the formed baguettes with sesame seeds on top before baking


Just like you got a very thin dough (for me it is very strange, because it should not depend on the model of the bread machine, especially since I was like this during the period when the bread machine was only baking, kneading with my hands, and it was normal), I had to add flour later manually. Then I thought that perhaps I had weighed the flour incorrectly on the scales, something went astray, but since I was not the only one who did it, then rather something in proportions ...
After mixing flour ("by eye"), good baguettes turned out, delicious.

3) Baked "Borodino bread" from a mixture of "Pounds".
In the bread maker, the Borodino bread program allows you to select only the weight of 1000 g, and the mixture for 750 g. I wanted to take out the loaf earlier than expected, but I forgot, in the end I baked according to the program. The loaf turned out to be crooked, the bun was mixed on one of the stirrers, on the second it crawled slightly from above, the crust is thick, but the bread is tasty, the pulp is amazing.

4) Baking "American classic buns" according to a slightly adapted recipe from the book for 6002:
Water - 150 ml
Milk - 50 ml
Egg - 2pcs
Butter, melted - 30 g.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Flour / s - 450 g.
Yeast (saf moment) - almost 3 tsp.

I just kneaded like a dough, the dough turned out to be good-looking, elastic, the buns were well molded.
At 6002, each bun was baked for 40 minutes. I put it at 6121 for 30 minutes on the "Baking" program - I baked it, it didn't really affect the taste, only a little on the crust, but it looked fried. The second portion was baked for 20 minutes - quite enough, the buns were browned and baked. The taste is the same as in 6002. (we bake them to make hamburgers)

This is the kind of exploitation so far. Tomorrow I'll try to bake regular bread or French.

5) To 6121 came a set of forms for muffins, 4 pieces at a time can be made, and recipes for sweet and savory. I haven't tried it yet.

[Dougy]

Dougy, to me on "you".

Took note "American classic buns". Did you bake them on a baguette maker or in a bowl?

On my own I will add today one more tried recipe for baguettes from the book of recipes for HP:



"Baguette with honey and oatmeal"

Quantity - 8 pcs.
Cooking time - 2 hours 59 minutes.

Structure:
Warm water - 315 ml.
Salt - 2 tsp
Honey - 55 gr.
Flour, premium - 380 gr.
Rye flour - 70 gr.
Dry baker's yeast - 1.5 tsp
Oatmeal - 6 tbsp. l.

Preparation:
Bookmark - water, honey, salt, premium flour and rye flour and yeast.
Baking program no. 1.
After the second signal, take out the dough, shape the baguettes, grease with water and roll in flakes.

My notes:
Instead of flour "00" took the sun.
The yeast used instant (dry fast acting) "saf-instant".
The dough is a little sticky, I had to dust it with flour well.
The baguettes taste interesting, appetizing, the salt is normal.
Despite the addition of honey, it is almost not felt. So baguettes can be used not for sweet patés and pâtés.
And yet I advise you to set the color of the crust light, since on average it turns out to be darkish. After all, the dough itself is dark.
The only plus is that the flakes on the baguette look good.

["Baguette with cereals"]

"Baguette with cereals"

Quantity - 8 pcs.
Cooking time - 2 hours 59 minutes.

Structure:
Warm water - 300 ml.
Salt - 2 tsp
Olive oil - 1 tsp
Sugar - 1 tsp
Flour / s - 300 gr.
Dry baker's yeast - 1.5 tsp
Oat flakes - 150 gr.

Preparation:
Bookmark - water, oil, salt, premium flour, sugar, yeast and flakes.
Baking program no. 1.
After the second signal, take out the dough, shape the baguettes, grease with the yolk whipped with water.

My notes:
Instead of flour "00" took the sun.
The yeast used instant (dry fast acting) "saf-instant".
The recipe requires a mixture of cereals - I only had oatmeal on hand. I used them.
Of all the previous baguette recipes, this was the most obedient.
After I smeared the top of the baguettes with yolk, it turned out to be a very beautiful color.

The baguettes taste interesting, but the salt needs to be reduced.

["Kugelhopf"]

I also decided to cook something sweet from the recipe book.
The choice fell on a cake with baking powder.
What happened can be seen below:



"Kugelhopf"

Weight - 750 gr.
Cooking time - 3 hours 15 minutes.

Structure:
Milk - 100 ml.
Egg - 2 pcs.
Salt - 1 tsp
Butter - 160 gr.
Sugar - 70 gr.
Flour / s - 390 gr.
Almonds - 40 gr.
Raisins - 110 gr.
Baking dough - 2 tsp.

Preparation:
Rinse the raisins, pour 25 ml. white wine, steam in the microwave for 20 seconds and sort.
Bookmark - warm milk, slightly beaten eggs with a fork, softened butter, salt, sugar, flour and baking powder.
Baking program no. 7.
Add almonds and raisins after the first beep.

My notes:
Instead of flour "00" took the sun.
The almonds were in the form of almond flakes.
Kugelhupf was very low. The top is not fried. And inside it seems not baked.

Failure again!
I do not recommend cooking using this recipe.

Took note of "American classic buns". Did you bake them on a baguette maker or in a bowl?

In buns left over from 6002.
(does not allow you to insert a link to the photo on the radical, in general, as for baguettes, only without a jumper in the middle - flat trays, if necessary, I will take a picture, although I already have all scratched ones :))

For one form - 2 buns. (that is, in one tab - 4 buns)
In a baguette holder, they would be elongated, with sandwiches or hot dogs :)

(unfortunately, did not take pictures)

Made regular bread.
I didn't find the recipe for ordinary plain bread in the recipe book, I had to take it again from the book to 6002:

For a loaf 750 grams, baked - medium crust:
Water - 315 ml
Salt - 1.5 tsp.
Sugar - 0.5 tbsp. l.
Flour (high quality) - 520 g.
Yeast (saf moment) - 1 tsp

The gingerbread man turned out to be dense - during the kneading, the bucket even knocked the handle on the sides several times.
And, as a result, the top cracked along. The bread itself turned out, especially while fresh - very tasty
Well, now, too, quite nothing :)

This is now, a day after baking (half the loaf remained):


I liked the crust more than that of 6002, in that one it almost crumbled strongly all the time, in 6121 it crumbles less and is softer.

Now I want to try to make khachapuri
I make dough almost according to Tanyuli's recipe (which is Adjarian, hangs on the left) (does not allow me to insert the link)

Only instead of 300ml (matsoni 150 + water 150) I took a couple of tablespoons of sour cream and poured water
Before that, I had never baked khachapuri, not in the oven, anywhere

Girls, thank you for sharing your recipes in such detail.
The first to bake "whole bread" - the normal one turned out, almost like an ordinary one from the store (he did not want to get out of the bucket from me), the rest, indeed, fly out more easily,
then with cheese (in the recipe it is with Emmental cheese), but I had the taste of baked milk, well, too good, it turned out delicious,
Yesterday I baked brioche, I liked it so much, I think I can make cinnamon rolls in the oven from the dough according to this recipe. By the way, too, the top turned out to be pale (on a medium crust) and a very high loaf, made for a weight of 750 grams, for 1500 it is probably not worth trying to bake.
Now I pulled out a milk one on a medium crust, it is burnt from all sides, I will have to cut it off, except for the top, the top is very well fried just. Let's try to cool down.
Girls, but you don't have a recipe for dumplings to knead in a bread machine, there is no book in the book.

There at the end there is a quick dough recipe where homemade noodles are drawn. This should be it.

I didn’t do it in this bread maker, I did it in 6002 sometime ago (the recipe is the same there, only it was called "Pasta Dough"). The dough turned out to be normal for dumplings (and cut the noodles, also normal), but when I kneaded, the bucket jumped strongly, the dough was very steep, I was afraid that the threads of the mixers would rip off and turn off earlier, but it happened then.
I haven't tried this one.

[Dougy]

Dougy,
I looked in the internet, what kind of forms I used for buns. In principle, you can also make a hot dog version.



Khachapuri was made only by hand - "Imeretian". They are stuffed with cheese veutri. The dough itself is on kefir.
A "Adjarian" I make khachapuri from puff pastry - to cook very quickly for breakfast.

[Nat_Nik]

Nat_Nik,
I support!
I also have very positive reviews about Whole Bread.
About "Brioche" you read my mind! Also about a roll of 1.5 kg. thought she would run away

I have a proven recipe for dumplings (I use it for manti, khinkali and dumplings), but I mix it in QC. I haven't tried it in Bread Maker yet.
Flour - 345 gr.
Eggs - 1 pc.
Milk - 140 ml.
Salt - 11 gr.
Vegetable oil - 25 ml.
I put everything in the QC, put the hook "for the test", set the timer for 10 minutes and forget about it. The dough is perfect!

I took note of "Milk" - I haven't baked it yet.

["Baguettes with olives and rosemary"]

I am writing this recipe immediately changed.
In the book, the horribly wrong proportions of water / flour are given and the dough turned out to be VERY thin.
To fix this, I made changes - added flour.
And the baguettes turned out FABULOUSLY TASTY AND SUCCESSFUL!



"Baguettes with olives and rosemary"

Quantity - 8 pieces
Cooking time - 2 hours 59 minutes.

Structure:
Water - 340 ml.
Sunflower oil - 2 tbsp l.
Salt - 1.5 tsp.
Sugar - 1.5 tsp.
Flour / s - 490 gr.
Dried rosemary, chopped - 1/2 tsp.
Green olives - 115 gr. (1 can)
Dry yeast - 1.5 tsp

Preparation:
Drain the liquid from the olives and cut into thin rings.
Bookmark - water, oil, salt, sugar, flour and yeast.
Baking program no. 1.
After the first beep, add the olives and rosemary.

My notes:
Instead of flour "00" took the sun.
Amazingly fragrant and delicious baguettes!
Here I broke it:



Since the recipe was very successful, I decided to repeat it, even though I did not have olives on hand.
So there will be a new recipe immediately:

"Baguettes with rosemary"

Quantity - 8 pieces
Cooking time - 2 hours 59 minutes.

Structure:
Water - 340 ml.
Sunflower oil - 2 tbsp l.
Salt - 1.5 tsp.
Sugar - 1.5 tsp.
Flour / s - 510 gr.
Dried rosemary, chopped - 1/2 tsp.
Dry yeast - 1.5 tsp

Preparation:
Bookmark - water, oil, salt, sugar, flour and yeast.
Baking program no. 1.
Add rosemary after the first beep.

My notes:
There are no olives here, but the amount of flour has been adjusted.
I put the lightest crust - that's how I like the baguettes the most!
I recommend this recipe!

["Whole Bread"]

I don’t know why it’s called "whole". But the recipe is worth considering.
Once very similar bread was baked at the Berdsk bakery and its taste is childhood memories.
So, undoubtedly, it will be repeated in our family more than once!



"Whole Bread"

Weight - 750 gr.
Cooking time - 2 hours 59 minutes.

Structure:
Water - 370 ml.
Sunflower oil - 1/2 tbsp. l.
Salt - 1.5 tsp.
Sugar - 1 tbsp. l.
Powdered milk - 1.5 tbsp. l.
Flour / s - 180 gr.
Flour 1C - 340 gr.
Dry yeast - 1 tsp

Preparation:
Bookmark - water, oil, salt, sugar, milk powder, 1C flour, BC flour and yeast.
Baking program no. 6.

My notes:
The crust was medium.
The only deviation from the recipe is that I ran out of butter and used melted and slightly chilled margarine.
It turned out very tasty bread!

[lada-matushka]

lada-matushka, thanks for the recipe for dumplings dough, I really want to try to make. While I'm still thinking about what to do, I've already posted so many detailed recipes here. Smart girl! I also really want to try them out.
Dougy, I also drew attention to the recipe for the noodles, but decided that it was not quite suitable, because there are 5 eggs, I think that this is a lot for dumplings, but in general everything should be tried.

[Nat_Nik]

Nat_Nik,
Be sure to tell me if the dumplings dough turned out.
I plan to try it too, but while researching bread recipes ...

I also became the owner of this bread machine about a month ago.
Immediately I made a batch of yeast dough for pies, it came up perfectly, no complaints.
Then she baked "Bread made according to an old recipe", came out like this (750 gr)

In general, not bad, but something is missing in it.
I changed the recipe and got such a wonderful bread (1 kg)

The bread is delicious on the second day too. Once he lay for three days and still remained soft and tasty.
Recipe with changes.
Dough:
1 tbsp. l. rye sourdough
50 gr rye flour
50 g of water
In the evening I take out the leaven from the refrigerator, let it warm up a little, add flour and water.I leave it until morning at room temperature.
430 ml. water
2 tsp salt
250 gr. premium flour Extra
285 gr. premium flour + 15 grams of wheat bran (I don’t pray, I put it like that)
1/2 tsp yeast
all dough
(I take this flour, because I can't find the first grade)
I put it in order and put on the 5th program, the color of the crust is medium.

["Raisin rolls"]

The name seemed funny to me too. It says "rolls", but we shape "baguettes".



"Raisin rolls"

Quantity - 8 pieces
Cooking time - 2 hours 59 minutes.
Crust color - light

Structure:
Water - 300 ml.
Salt - 2 tsp
Sugar - 1.5 tbsp. l.
Flour / s - 225 gr.
Rye flour - 225 gr.
Dry yeast - 1.5 tsp
Raisins - 135 gr.

Preparation:
Rinse the raisins, steam if necessary, sort and dry.
Bookmark - water, salt, sugar, BC flour and rye flour, yeast.
Baking program no. 1.
Add the raisins after the first beep.

My notes:
Instead of flour "00" took the sun.
The dough in work turned out to be very obedient - it was just a pleasure to work with it.
The baguettes turned out to be dark because of the flour, although the crust was set "light".
I didn't like the taste of the baguettes - they are frankly too salty! So reduce the salt in half boldly! If not for the salt, then the baguettes would be very good.

[julia007]

julia007,
With an assistant, you!

I've not really figured it out with doughs and leavens yet. Therefore, I strictly follow the recipe in the book.
I also tried this bread recipe and was very pleased - below I will tell my epic ...

The baguettes were baked in the simplest (basic) ones and on two tiers at once. It turned out well, only the crust is slightly dry.


Recipe:
170 ml. water
1 K. l. salt
280 g wheat flour Exra
1 K. l. yeast
1 tbsp. l. olive oil

["Bread made according to an old recipe"]

"Bread made according to an old recipe"

Weight - 750 gr.
Cooking time - 3 hours 01 minutes.
Crust color - light

Dough for 150 gr:
Water - 75 ml.
Rye flour - 75 gr.
Dry yeast - 3 gr.
Sugar - 1 tsp
Structure:
Water - 320 ml.
Salt - 1.5 tsp.
Flour, premium - 190 gr.
Flour 1C - 225 gr.
Dry yeast - 1/2 tsp.
Dough - 75 gr.

Dough preparation:
Combine everything and leave overnight in the refrigerator under the film.
Preparation:
Bookmark - water, dough, salt, 1C flour, BC flour and yeast.
Baking program no. 5.

My notes:
It turned out very tasty bread! I will definitely repeat it.

[lada-matushka]

lada-matushka, Thank you! I make sourdough according to the Viki recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0 I am very happy with her!

I like it when the baguettes are very light - I put the lightest crust.
And I got the hang of greasing them before baking - it turns out more interesting and beautiful.

[lada-matushka]

lada-matushka, Next time I will.

["Rye bread"]

"Rye bread"

Weight - 750 gr.
Cooking time - 3 hours 01 minutes.
Crust color - light

Dough:
Half of the dough from the previous recipe.
Structure:
There is no point in writing.

Preparation:
Baking program no. 5.

My notes:
What happened, you already see ...

[Leaven:]

I didn't cook rye according to the recipe book, but prepared "Orlovsky" GOST-1962 according to a recipe from the Internet, a site like Sealing wax is called. I was very worried that it would not work out because the recipe for the oven and in grams is not quite suitable. To my delight, the bread turned out wonderful, but I did one stupid thing, namely, put the darkest color of the crust. Next time I'll make it lighter.


Recipe:
Leaven:
60 g rye sourdough 100% moisture
42 gr rye flour
126 ml water 30C
This bread requires a liquid leaven of 60: 130. To do this, in the morning we take out the leaven from the refrigerator, refresh it 1: 1. In the evening, when the leaven comes to life and froth, we take 60 gr. starter culture and add 126 ml of water and 42 g of flour. Stir, cover and leave until morning at room temperature.
Dough:
228 g sourdough
78 g peeled rye flour
144 g of water 35 С
Knead everything thoroughly, cover with foil and leave to ferment for about 4 hours at room temperature.
Dough:
450 gr dough
315 gr peeled rye flour
135 gr whole grain wheat flour or 2nd grade (I put it in / s)
10 g salt
36 grams of molasses (put 2 tablespoons brown sugar)
180 g of water
She poured water into the bucket of the bread machine, added salt, sugar, poured flour and laid out the dough.
Program 9 "Borodino bread".

[julia007]

julia007,
And well done for not taking the recipe from the recipe book!
You yourself see what happened on it ...

["Onion bread"]

The flavor when baking this bread was amazing! But here's the result ...



"Onion bread"

Weight - 750 gr.
Cooking time - 3 hours 06 minutes.
Crust color - medium

Structure:
Water - 250 ml.
Vegetable oil - 20 gr. (this is 30 ml.)
Sugar - 1 tbsp. l.
Salt - 2 tsp
Flour / s - 480 gr.
Flour 1C - 225 gr.
Dry yeast - 1 tsp
Fried onions - 100 gr.

Preparation:
Bookmark - water, oil, salt, sugar, flour and yeast.
Baking program no. 6.
Fry a diced medium onion in a couple of tablespoons of vegetable oil.
After the first beep, add the sautéed onions to the bread maker.

My notes:
According to the recipe, a very tight bun of dough turned out, and when I added the fried onions, it smeared on the walls of the bowl and nothing got inside ...
So all the onions remained burnt on the outside as well.



The bread itself tasted good.
That is why I decided to cook it again, but I added the fried onions immediately to the dough. That is, directly into the water when laying.
The aroma was very weak, but the structure and the bread itself did not impress me with anything. Unless the crust has become darker.

["Flemish raspberry pie"]

I decided to try sweet bread too:



"Flemish raspberry pie"

Weight - 750 gr.
Cooking time - 3 hours 01 minutes.
Crust color - medium

Structure:
Milk - 75 ml.
Egg - 2 pcs.
Fresh raspberries - 40 gr.
Sugar - 1.5 tbsp. l.
Salt - 1 tsp
Flour / s - 350 gr.
Dry yeast - 1 tsp
Butter - 50 gr.
Cane sugar - 25 gr.

Preparation:
Bookmark - milk, eggs lightly beaten with a fork, raspberries, salt, sugar, flour and yeast.
Baking program no. 5.
After the first beep, add softened butter and cane sugar to the bread maker.

My notes:
I must say right away that this "pie" burned out. However, I FORCEDLY TURNED OFF bread maker 18 minutes before the end of the program.
There were few changes - instead of raspberries, I put strawberry jam.
Taste - no ...
It's not difficult to draw conclusions about this recipe.

["Bread with sour cream and marjoram"]

"Bread with sour cream and marjoram"

Weight - 750 gr.
Cooking time - 3 hours 01 minutes.
Crust color - light

Structure:
Water - 210 ml.
Salt - 1.5 tsp.
Flour 1C - 95 gr.
Flour VS - 325 gr.
Dry yeast - 1 tsp
Dried marjoram - 1 tbsp l.
Sour cream - 75 gr.

Preparation:
Bookmark - water, salt, both flour and yeast.
Baking program no. 5.
After the first beep, add sour cream and marjoram to the bread maker.

My notes:
Of the changes, I used 00 - BC instead of flour. And instead of the specified sour cream 42% fat - 15% village (very thick). And instead of a tablespoon of marjoram, I got 1/3 teaspoonful. So I did not feel the marjoram aroma.
The bread tasted interesting and very pleasant.

["Borodino bread"]

"Borodino bread"

Weight - 1 kg.
Cooking time - 2 hours 11 minutes.
Crust color - light

Structure:
I won't even write - sorry for the translated products

Preparation:
All according to the recipe.
Baking program no. 9.

My notes:
The bread was prepared with rye dough.
To begin with, the bread is not evenly kneaded.
And what happened can be safely used in construction as a "brick" ...

["Bread without salt"]

"Bread without salt"

Weight - 750 gr.
Cooking time - 3 hours 11 minutes.
Crust color - light

Structure:
Water - 320 ml.
Vegetable oil - 1/2 tbsp. l.
Lemon juice - 1.5 tsp
Flour VS - 520 gr.
Dry yeast - 1 tsp.
White sesame seeds - 75 gr.

Preparation:
Bookmark - water, oil, lemon juice, flour, yeast and sesame seeds.
Baking program no. 10.

My notes:
From the changes, as usual, flour 00 was replaced by BC.
But I didn't have enough sesame seeds, so I used 43 grams. white sesame seeds and 23 gr. almond flakes.
I also ran out of dry yeast and replaced them with fresh ones (I dissolved 9 grams in warm water when setting).
The bread turned out to be very tall, airy and light. With a delicate nutty aroma. And the taste is generally neutral. All the same, you need to get used to bread "without salt".

[Programs for Moulinex OW 6121 home bread baguette:]

Programs for Moulinex OW 6121 home bread baguette:
(with my comments)

No. 1 - "Baguette"
№2 - "Sweet baguette"
No. 3 - "Baking a baguette"

There are no recipes for program # 2.I tried to find differences in the work of the first two programs and here the situation is the same. In general, it is not clear why they were stripped, if they are completely identical in terms of kneading / proofing / baking time.
I didn’t use program # 3.
Of the six recipes given in the book, I cooked five. All the recipes were not very successful - they had to make changes.

No. 4 - "White bread". Allows to bake bread according to most recipes for wheat flour.

Of the five given recipes for this program, I prepared three. The most successful recipe was "Toast bread".

No. 5 - "French roll". The program corresponds to the recipe for a traditional white French roll with a porous structure.

The most interesting thing is that there is no such recipe in the book at all. But eight other varied ones are given. I cooked four of them and I think the most successful "Bread with sour cream and marjoram" and "Bread made according to an old recipe".

No. 6 - "Whole flour bread". The program is selected for baking bran bread.

The recipes in the book turned out to be unsuccessful, so this program is still inactive and has no results.

No. 7 - "Sweet Bread". For sweet bread recipes with a high sugar and fat content. The weight should not exceed 1 kg.

"Brioche", cooked on this program turned out great. But the recipe for "baking powder" failed.

№8 - "Bread of quick baking".

One recipe is given. You can use it as the first experimental one. But when you try other types of bread, you don't want to touch this one at all ...

No. 9 - "Borodino bread". Bread, traditional for Russian cuisine, based on brewed and leavened ingredients, rye flour and malt.

The only recipe for him was bad.

No. 10 - "Bread without salt".

I don't know what makes this program different from others, but the only recipe for it turned out to be very successful.

№11 - "Bread Omega 3". Kind of very helpful.

Didn't cook on this program.

No. 12 - "Baking". Program for baking only.

Didn't cook on this program.

No. 13 - "Dough". Program only for kneading and raising any yeast dough.

Didn't use the program.

No. 14 - "Cupcake". For sweet pastries with baking powder.

Didn't use the program.

No. 15 - "Jam".

Didn't use the program.

№16 - "Dough for pasta".

Didn't use the program.

Before N.G., her husband gave Mulya 6121. She spent all this time in the kitchen, but alas (bread according to an old recipe, rye bread, rolls with raisins) were simply not tasty (although everything rose, baked, but were very dense, there was the smell of bread), in short, for the release. The only thing that worked wonderfully well is a cake with candied fruits (on baking powder). I sin on yeast, before the French were on sale and I never had any problems with baking (in the oven), but now I have to use Spice. M. b. this yeast should not be covered with dry? maybe they just do not have time to work? all in doubt.
Yesterday I put the leaven without yeast (I read about the one that is being prepared for 5 days), today I took it out, sniffed it - somehow it did not impress, there is no sour smell, but I decided to continue the experiment, at least until tomorrow.
Now I'm all in doubt, I'm obviously doing something wrong, but I don't understand what. Tell me, I will be very grateful!

[DenySka]

DenySka,
I can say for sure here that it is a matter of yeast.
I recently ran out of mine and was looking for a replacement. I went through all the yeast, its composition, etc.
Instant almost not on sale. (those that need to be poured directly into flour, and not previously dissolved in water.)
The sprinkles were definitely NOT instant.
As a result, I RANDOMALLY found my favorite and proven ones:



Interestingly in METRO, they are in the cold section, where mayonnaise / sour cream.

While looking for yeast, I used fresh ones:



In terms of properties, they are slightly weaker. But the aroma and taste are impeccable.
Moreover, my husband likes bread with fresh yeast more. He says the taste is less "yeasty".

Thanks for the advice, indeed, the problem was yeast. Already made rye bread and baguettes. As they say, with an initiative. The truth is that everything is just getting cold, I can't say how it tasted.
Yes, dear experts Muli, do not tell me where you can find information on the temperature for each baking mode.And then, as a sin during the rise, they turned off the light for more than an hour (but since the apartment is warm, the dough rose well), and when the light was given, I had to turn on the baking mode, and I read somewhere that there was some other temperature ...

[DenySka]

DenySka,
I have no such information.
Once again I looked through all the papers for the HP, but there was only the time of proofing / lifting / t. and the temperature is not indicated anywhere.

Bakla "Bread according to an old recipe" turned out to be good, since I made it already after reading your reviews, then I put it on a maximum of 1.5 kg, as a result, the loaf weighed 1398 grams, such a large bucket for all. I will still have such a stove.
Today I decided to make bread with carrots and pumpkin. The smell was so delicious, but it didn't come out as expected. In short, he did not rise at all and did not really bake, although I squeezed the juice from both carrots and pumpkin, but I managed to burn it on the "medium crust". It was baked on 14 "pie" mode, where the time is given 2 hours with a "tail" (13 or 18 minutes), in my opinion there is very little time for the dough to rise well, but it did not rise at all. It tastes good, so sorry. So I think, maybe it can be baked on a different mode of bread. There, 3 hours are given.

[Nat_Nik]

Nat_Nik,
"Bread according to an old recipe" now tested in various volumes. I'll know!

"Bread with carrots and pumpkin" - here I felt that this recipe was unsuccessful! I didn't even do it - it's a pity to translate the products.

[lada-matushka]

lada-matushka, well, what to do to make the dough rise, can put more yeast? There, according to the recipe, 150 grams of vegetable oil goes, it would be better if I put the butter, in short, it is now not washed off the walls of the bucket.