Bread maker Moulinex OW 6121

[Natalia]

Natalia, you can use metal molds for muffins or simply fasten the flowers of the dough on a baking sheet.

[Italian bread with pieces of chocolate]

Italian bread with pieces of chocolate

Need to:
Warm water - 160 ml.
Sugar - 1 tbsp. l.
Butter - 1 tbsp. l.
Salt - 1 pinch
Flour - 300 gr.
Cocoa - 1 tbsp. l.
Dry fast-acting yeast (instant) - 2 tsp.
Dark chocolate - 50 gr.

Preparation:
1) Bookmark in a bread maker - water, sugar, butter, salt, flour, cocoa and yeast.
2) Turn on the "Dough" mode - for me this is program number 15 (Dough - 1:15).
3) Remove the prepared dough from the bowl. Stir the chopped chocolate into it, form a round bread and leave to proof for 30-40 minutes (how much patience is enough).
4) Bake in the oven at 190 degrees for 20 minutes.



Notes:
Recipe from the book "Freshly baked bread" by Linda Deser.
It turns out a delicate, not at all sweet bread for tea. Only pieces of chocolate that come across give it.
But if you put the pieces of chocolate in a bowl with all the ingredients to knead, then ... The bread maker will try and the color of the bread will become dark, and the chocolate will "melt", adding only the chocolate flavor.

Good day!
And please tell me, could you make not 4 baguettes in this bread maker, but, for example, 2? It is better to make fresh than to store for a long time ...

[Vergissmeinnicht]

Vergissmeinnicht, can!
But they are very small, there to eat at once ...

[lada-matushka]

lada-matushka,

Well, everything is relative .. someone eats half a battalion for dinner, but we have a 750 gram brick for two (less in our stove is not provided, although you can retreat and make 500 grams) for a week ... even if you add your grandmother as an eater - that's all equal a lot ...
That is why the baguette holder attracts - made a little and always fresh.

No one tried to freeze baguette dough pieces, then thaw and bake them?

[Vergissmeinnicht]

Vergissmeinnicht,
I did not try to freeze - I do not know how the dough will behave.

[ToALL]

ToALL
Tell me, how loud is this bread maker? Everywhere they write that very much. I just want to buy, but in most cases I will bet at night.

[zhuchella]

zhuchellawith what to compare? If with a food processor, then no louder.
BUT for me so, you definitely cannot call it quiet when kneading - two kneaders + high power of a bread machine for kneading dense bread.
It depends on how lightly you sleep - you can hear from behind two doors, or you can not notice it nearby ...

[lada-matushka]

zhuchella, what to compare with? If with a food processor, then no louder.

I have a Kenwood food processor - it's pretty loud at top speed.
lada-matushka,
Can you post photos of all the additional accessories that came with your bread maker? I just want to take the bread maker off my hands and need to know what the former owners have invested or not.
For more than a year of use, were there any problems or breakdowns with the bread maker? And do the recipes from your bread maker, for example, fit the OW5xxx version?

And do the recipes from your bread maker, for example, fit the OW5xxx version?

Any of their forums are suitable

[zhuchella]

zhuchella, I have a bread maker since November. For 4 months I can say that there were no problems or breakdowns.
The set included a bucket with two kneaders, a baguette holder with two inserts for them, a silicone brush, a blade with a silicone handle, a hook for pulling the kneaders out of bread, a measuring cup and a teaspoon / dining spoon. Everything seems to be ...

measuring cup and teaspoon / tablespoon.

Can I have a photo of this one?

And one more clarification: are your recipes from 6121 suitable for the 5th series of Mulinex bread machines?

Added Thursday, 10 Mar 2016 8:07 PM

And no one met the instructions / recipes for it in electronic form?

[zhuchella]

zhuchella,
here is a photo of a glass and a spoon:



I do not have an electronic version of the recipe book. And if you find it, then be sure - 50% of the recipes are "not alive".

You should try about other bread recipes from other bread makers.

Added on Monday, 14 Mar 2016 06:34

I could not pass by such a useful utilitarian recipe!



Wheat bread with pineapple syrup

Cooking program - French bread (no. 5)
Cooking time - 3.00
Crust color - medium
Bread weight - 750 gr.

Need to:
Canned pineapple syrup - 300 ml.
Butter - 40 gr.
Salt - 1 tsp
Flour - 500 gr.
Dry fast-acting yeast (instant) - 2 tsp.

Preparation:
1) Laying in a bread machine - syrup, butter, salt, flour and yeast.
2) Turn on the "French bread" mode - for me this is program number 5 (3:00).
3) After cooking, remove the roll and cool on the wire rack.

Notes:
Despite the fact that there is no sugar in this recipe, the bread turned out to be rich, slightly sweet and absolutely rich.
The pineapple aroma is felt only when baking.
On the sides, the crust of the bread is very fried, it is better to put it on the "light" crust when baking.
I took the recipe here - https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=178630.0

Hello everyone! Many recipes use milk powder or powdered milk, should I change the proportions of the ingredients if I don't use milk?

[Andrei]

Andrei,
there is usually 1-2 st. l. milk. In this case, the replacement will not do the weather.
And dry milk will give more crust color and a light milky taste.
And in those recipes where there is a lot of it, recalculation is required.

[lada-matushka]

lada-matushka, Thank you.
I also plan to try baking baguettes on the weekend, but I don't understand how much time HP gives between kneading the dough and placing the dough in a baguette box. or after the HP has kneaded the dough, do you have to choose another program so that it bakes?

[Andrei]

Andrei,
it picks up periodically and reminds you to take out the dough, shape the baguettes and start the process further.
In my opinion, she waits for an hour, and then turns off if they did not manage to do it.
If you still did not have time (forgot, did not hear), then you can then separately turn on "Baking Baguettes".

[lada-matushka]

lada-matushka,
Tell me, is the Whole Grain Bread setting on your bread maker - could it be the Whole Wheat Bread setting on the 5xxx Bread Maker?

[lada-matushka]

lada-matushka, Thank you. And what does it mean to start the "process further", press "start / stop" or select some program?

[zhuchella]

zhuchella,
logically yes))

Andrei,
there such a system is interesting when baking baguettes.
First, put a bucket for kneading the dough, add the products, choose program # 1 (Baguettes) and their quantity (2 options - at least 4 pieces, and maximum 8 pieces).
If you chose the option where there are only 4 baguettes, then ...
... will be on display for about 2 hours. After 1 hour, the bread maker will beep and demand that you take out the dough, mold the baguettes, put them in the baguette holder, put it in the bread machine and press the "ON" button. Then the baguette baking process will start.
If you chose the option where there are only 8 baguettes, then ...
... will be on display for about 3 hours. After 1 hour, the bread maker will beep and demand that you take out the dough, mold the baguettes, put them in the baguette holder, put it in the bread machine and press the "ON" button. Then the baguette baking process will start.
After 1 hour, the baguettes will be ready and the bread maker will start picking again, requiring the next batch of baguettes. Take out the finished ones, mold the baguettes from the remaining dough again, put them in the bread maker and press "ON." The bread maker is baking.
ALL.

[lada-matushka]

lada-matushka, thank you very much

Added Wednesday 16 March 2016 10:15 AM

Today in the OKEY store I bought ready-made mixtures "S. Pudov" wheat-rye with herbs and Borodinsky. It seems like you just need to add water and yeast to the mixture. But in the instructions for the mixtures I did not find on which program to bake them.

Hello everyone! tell me some proven recipe for sweet pastries for our HP. I would like to pamper children with sweet pastries.

[Andrei]

Andrei, did not cook from a mixture - I will not prompt.
Of the sweets, children should like "Choux saika milk" - here is the recipe on page six.

So far, too, I will quickly note. I also have such a bread maker. It's good that there is a topic for it, when I bought, there was no topic yet.

I didn’t cook it from the mixture - I won’t tell you.

Well, I took a chance at the weekend, made Borodinsky from a mixture. I did it on the 5th program, after 3 hours bread was ready, I remembered the taste of black bread in childhood. It's a pity for newbies to attach photos.

Of the sweets, children should like "Choux saika milk"

Thanks, I'll try it next weekend.

[Andre_09]

Andre_09, I regularly bake from the mixture "We Bake at Home" Borodinsky. Mine like it. I bake just according to the recipe, it turns out well. I also baked poods, everything is the same, I just like it less to taste.
I bake on the regular bread program, it seems, 4 (fourth). Hell repeatedly, the program, in my opinion, fits. And, if there is a possibility, when I bake Borodinsky, I acidify the water to my taste with citric acid when laying it down and put a spoonful of honey (if any), If there is no honey, then I do not put citric acid. As for my taste if you add acid. then you need to balance it with sweetness (but this is so tasty to me, not a rule), but I just don't want to put extra sugar, so lx only with honey, and I always add a teaspoon of ground coriander with a teaspoon - again - I like it so much. All this is about the mixture Borodinsky "We bake at home", we just don’t buy poods. That is, I tried Pudov with the same manipulations - still not very good. hello. Since then we have not taken it.

I regularly bake from the mixture "We Bake at Home" Borodinsky

thanks, I'll try. But it seemed to me that from ready-made mixtures, bread is more expensive than store bread.

Yes, it comes out more expensive. I just haven't mastered the independent baking of rye (rye-wheat) breads yet, but white bread is good.

[lada-matushka]

lada-matushka, made according to your recipe "brioche", for some reason not baked in the middle. next time I will try to add 20 grams more flour.

Hello Lada! I read your forum and bake your recipes for several days, I bought the same bread maker. Now I turned off the program by accident, for 8 baguettes. Can I go back to the original time in the kneading stage? the time was 2:36? Tell me please!

Added Sunday, March 27, 2016 7:17 PM

I bake Borodino bread for the second time according to your recipe - at first it rises strongly, and then drops sharply. What can be wrong? That is, the middle falls deeply, and the edges remain high.

Tell me, did someone bake Darnitsky bread on this bread maker?

[zhuchella]

zhuchella, What's the problem... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

[Kestrel]

Kestrel,
Anna, here! I also bought a bread maker, but there is no topic - I had to unwind))

lada-matushka, made according to your recipe "brioche", for some reason not baked in the middle. next time I will try to add 20 grams more flour.

Andre_09,
Andrey, do you think the reason is the lack of flour? Maybe it's better to put a darker crust?
I've made brioche ... many times. We have this most popular sweet bread.
I can advise you to pay attention to the nuances: milk is almost hot, butter is softened, eggs are slightly beaten with a fork.
I bake on a medium crust, but it always comes out very light, on a light crust it seemed to me that the top was almost baked, but on a dark one I didn’t try.

Lydia Smirnova,
Lida, if you accidentally turn it off at this time, it is better to start the whole program again. The general kneading and proofing lasts about 1 hour, and you have not even half an hour passed.
What is the recipe for baking Borodino? The one on page 6? At first signs, it looks like there is not enough flour.

zhuchella,
Darnitsky never baked. I looked at the composition - bake at # 4 or # 6 (the bread is heavier).

Do you think the reason is lack of flour?

Well, the bun seemed a little watery to me.

I bake on a medium crust

maybe that's the problem, I baked on a light crust.

["Corn bread"]

I have a treat today:

Making American Corn Delights again! But there is a difference from the previous recipe - I use yeast here.



"Corn bread"

Need to:
Warm milk - 120 ml.
Sour cream - 80 gr.
Salt - 1 tsp
Sugar - 1 tsp
Butter, softened - 50 gr.
Eggs - 2 pcs.
Corn flour - 185 gr.
Flour VS - 112 gr.
Instant fast-acting yeast - 2 tsp

Preparation:
1) I cook the dough in a bread maker: milk, sour cream, eggs slightly beaten with a fork, butter, sugar, salt, sun and corn flour, yeast.
I expose the weight - 750 gr.
Mode - "Dough"
You can knead and proof the dough by hand.
2) I put the dough in a baking dish with a tablespoon (it is liquid) and put it in the oven for 20 minutes at 180 degrees.
3) Cool and serve with bean soup.



Notes:
The baking dish is taken from the classic - imagine our cast-iron pan, only divided into sections.
Or modern - the same thing, only a silicone mold and no handle.

["Viennese bread"]

"Viennese bread"

Need to:
Water - 230 ml.
Salt - 1 tsp
Sugar - 1.5 tbsp. l.
Vegetable oil - 2 tbsp. l.
Kvass wort - 70 ml.
Rye flour - 170 gr.
Flour VS - 190 gr.
Instant fast-acting yeast - 1 tsp.
Caraway seeds - 1/2 tsp
Sunflower seeds - 35 gr.

Preparation:
1) Loading - water, sugar, salt, oil, wort, BC and rye flour, yeast.
Weight - 750 gr.
Mode - No. 6 "Whole grain bread"
Crust - light
2) After the signal, add caraway and sunflower seeds.
3) Cool, cut and serve.

Notes:
I took as a basis this recipe with minor changes.
It turned out too rich for my taste. The leaven wort is clearly too much.

Kvass wort

and it is sold somewhere or should it be done?

Can buy.
Sold in cans or sealed bags.

[lada-matushka]

lada-matushka, in hypermarkets never came across. Or can you buy it only on online stores?

[Andre_09]

Andre_09,
Andrey, they sell him everywhere.
I bought mine at METRO.
And then I saw in a nearby store - it is sold in a 0.5 liter glass jar. with the lid rolled up.

[lada-matushka]

lada-matushka, Lada, in the basic recipe Fermented dry rye malt 2 tbsp. l. , kvass wort, I would put 1 or 2 tablespoons.

["Custard bread with spelled flour"]

"Custard bread with spelled flour"

Poolish:
Wheat flour - 110 gr.
Water - 110 gr.
Fresh yeast - 1 gr.
Welding:
Spelled flour - 23 gr.
Milk - 113 gr.
Main dough:
Poolish
Welding
Spelled flour - 218 gr.
Flour VS - 200 gr.
Water - 137 gr.
Butter - 33 gr.
Sugar - 1 tbsp. l.
Fresh yeast - 11 gr.
Kvass wort - 11 gr.
Salt - 2/3 tbsp. l.

Preparation:
1) Poolish: Combine flour, water and yeast and leave for 2 hours at room temperature. Then keep in the refrigerator for 10-12 hours.
2) Brewing: Mix milk with flour in a ladle and heat on the stove, stirring constantly until thickened. Refrigerate.
3) Main dough: Make a bookmark in a bread maker - dissolve yeast in warm water, salt, leavened wort, sugar, butter, "tea leaves", "polish", both types of flour.
Set program # 4 (Basic bread)
Weight - 1 kg.
The crust is light.

Notes:
I took as a basis this recipe with minor changes.
I didn't take all the flour from spelled - I was afraid that the bread would become heavy.
It tastes great!
The bread rose evenly.

Andrey, they sell him everywhere.

until I found it anywhere, maybe someone knows a proven online store where you can buy kvass wort.

[Andre_09]

Andre_09, To choose 🔗 🔗
🔗

[sazalexter]

sazalexter, Thank you

[Chelsea Buns]

Chelsea Buns

For the test:
Warm milk - 250 ml.
Egg - 1 large
Butter or margarine - 50 gr.
Flour VS - 600 gr.
Sugar - 75 gr.
Salt - 1/2 tsp.
Fast-acting instant yeast - 1 tsp.
For filling:
Raisins - 100 gr.
Dried cranberries - 2 tbsp. l.
Sugar - 150 gr.
Cinnamon - 1 tbsp l.
Butter - 4 tablespoons l.
For lubrication:
Egg - 1 pc.
Glaze:
Lemon juice - 1 tbsp l.
Water - 1 tbsp. l.
Powdered sugar - 3 tbsp. l. about

Preparation:
1) I prepare the dough in a bread maker: pour warm milk, an egg shaken with a fork into a bowl, put softened butter, sugar, salt, sift flour and add yeast. I'm putting on program # 15 "Dough". After 1.5 hours, I take out the finished dough.
2) Preparation of the filling: I always wash the raisins, steam them in the microwave and sort them out. And all because I don't like raisins with sticks in baked goods))
3) Forming buns: I roll out the dough into a rectangular layer, grease with melted butter, sprinkle with cinnamon, a layer of sugar (do not spare it, raisins and cranberries.I fold along the long side, pinch the edges and cut into slices. I put them upside down in a baking dish (I take a detachable one for the cake). Cover with a towel and leave to proof for 30 minutes.
4) You can skip this point, but I love BEAUTIFUL buns. Therefore, beating the egg with 1 tbsp. l. water and grease the buns on top.
5) Preheat the oven to 180 degrees and bake for 15 minutes on "convection".
6) I take out the buns, cool them and cover them with icing. I advise you not to skip this item!

Notes:
I made a simplified version - I made the dough in a bread machine, and took the filling that we love. Although the original uses 2 types of raisins and candied zest.
From the dough that I kneaded, it turned out 2 pies as in the photo.
Lyrical digression :
Many culinary sources indicate that these buns first appeared in the 17th century at the Chelsea Bun House in London, and for several centuries, these buns have been incredibly popular and are very loved in Britain. No bakery shies away from these wonderful pastries that simply cannot be resisted. There are a lot of recipes and there are many differences of opinion, at what point raisins and candied zest were added to the buns.

Good day.
Dear bakers, please tell me where you can see the correspondence of programs.
I downloaded the book "From Borodino Bread to French Bread", and the mule is ow61213. I compare the recipes from the downloaded book and from my own recipe book - the programs do not match. Or tell me from which stove this recipe book is self-comparing.

Hello Lada! I read your forum and bake your recipes for several days, I bought the same bread maker. Now I turned off the program by accident, for 8 baguettes. Can I go back to the original time in the kneading stage? the time was 2:36? Tell me please!

Added Sunday, March 27, 2016 7:17 PM

I bake Borodino bread for the second time according to your recipe - at first it rises strongly, and then drops sharply. What can be wrong? That is, the middle falls through strongly, and the edges remain high.

Yes, I figured it out later, started the program again, baking separately. Thank you. And Borodinsky baked according to the recipe on page 4. You have a normal bun in the photo, but I have a failed middle and not baked.

Lada, have you ever tried to bake a cupcake with raisins? I love it very much, I would like to try it. What do you think is wrong with the original recipe? what needs to be corrected?

Owners of a bread machine, tell me ... Does it hum when you knead? I bought a bread maker and it howls straight when kneading.

I took a Panasonic 2502 so I could only hear how the dough was beating against the walls of the mold.