Bread maker Moulinex OW 6121

[Nat_Nik]

Nat_Nik, For me there is too much oil ...



Crispy White Bread (or Egg Bread)

Need to:
Egg - 1 pc.
Yolk - 1 pc.
Warm water - 250 ml.
Flour VS - 500 gr.
Flour 1C - 100 gr.
Salt - 1.5 tsp.
Sugar - 2 tsp
Yeast - 1 tsp
Butter - 2 tbsp. l. (about 40 gr.)
Vegetable oil - for lubrication

Preparation:
Pour warm water, melted butter, salt, sugar, egg + yolk slightly beaten with a fork, sifted flour and yeast into a bowl of HP.
Start program no. 4 (Basic bread) for 1 kg. with a light crust of bread.



If you cook by hand:
1) Whisk 1 egg and 1 yolk lightly in a measuring glass. Top up with warm water to make 300 ml. liquids.
2) Sift flour into a QC bowl, add sugar, salt, yeast and diced butter. Rub the dry mixture into crumbs with your hands.
3) Make a depression in the center and pour in the egg mixture. Put on a whisk for kneading the dough and turn on the KK to knead the mixture for 10 minutes at medium speed. During this time, you will have a wonderful dough ball!
4) Grease a bowl with oil. Put the ball of dough in a bowl, cover with plastic foil and leave for 1.5 - 2 hours in a warm place. It should increase by almost 2 times.
5) Grease a baking dish with butter. Roll out the dough into a rectangular layer, visually divide into three parts and roll the outer ones inward. Put the resulting bundle with the seam down in the mold, cover with plastic and leave in a warm place for 30 minutes.
6) Preheat oven to 220 degrees. Bake a loaf (950 gr.) - 25 minutes, small loaves (475 gr. Each) - 20 minutes. Remove from the mold, cool on a wire rack.

[My impressions of HP:]

My impressions of HP:

Stage I:
I cooked according to the recipes from the book that came with it. Many disappointments, although there are VERY successful recipes.
Stage II:
I cook according to already tested recipes. I compare the results with the available experience. So far, everything is going well and I am very pleased with the results.
Stage III:
New recipes - I'm looking for them both on the forum and in books. I compare the proportions using unusual flour - oatmeal, corn, etc.

And there is still a lot of interesting things to do - read, cook, try ...
All new, vivid impressions of delicious dishes!

[Basic bread recipe]

Another recipe from the tested and corrected for HP:



Basic bread recipe

Need to:
Live yeast - 15 gr.
Sugar - 1 tbsp. l.
Salt - 1/2 tsp
Vegetable oil - 50 ml.
Water - 225 ml.
Flour VS - 500 gr.

Preparation:
Dissolve yeast in warm water, add sugar, salt, oil, and sift flour.
We expose program number 13 (dough).

What are we preparing:
1) Bread. I bake in the oven in a mold.
2) Buns. Small, large, stuffed, sprinkled, sweet, not sweet, etc.
3) Pie. We make a large pie with savory filling - pounded onion, fried onions with stewed sauerkraut, fish and rice filling, etc.
4) Pies. With sweet and not sweet filling, I bake in the oven.
5) Roll. With sweet or savory filling.

Very docile and plastic dough, does not stick to hands, keeps its shape well.
The dough keeps well in the refrigerator - it will definitely last the night.
I tried to freeze in the freezer.

[Fragrant butter baguette]

I found this recipe on the site, but I had to correct it for this HP.
Baked already eight times - we really liked the baguette!



Fragrant butter baguette

Need to:
Salt - 1 tsp
Vegetable oil - 1 tbsp. l.
Water - 150 ml.
Flour VS - 290 gr.
Instant yeast - 1.5 tsp
Fragrant oil (with garlic, wild garlic, parsley, etc.)

Preparation:
Add salt, oil to warm water, sift flour and put yeast.
We expose program number 1 (Baguettes), for 4 pieces. (minimum portion), light crust.
When the dough is ready, we take out, shape the baguettes, wrap the fragrant butter in them, put them in a baking dish, cut them, let them stand for 10 minutes and set them to bake.







Notes:
The dough is very manageable.
I didn't bother with the complex molding of baguettes - I rolled out the cake, put the butter and rolled it into a roll. I pinched it on all sides and laid it with a seam down in a baking force.

[Wild garlic oil]

I'll tell you a little about my aromatic oil:



Wild garlic oil

Need to:
Butter - 500 gr.
Wild garlic puree - 150 gr.
Salt - 1 tsp

Preparation:
1) Soften butter at room temperature.
2) Put it in a blender with mashed potatoes and salt.
3) Gently purée everything at a slow speed until smooth.
4) Divide the resulting oil into molds (it is convenient to use silicone ones) or wrap it in a "sausage" in plastic wrap.
5) For long-term storage, put the oil in the freezer. And to use it, remove the film from the frozen "sausages" and wrap it in parchment. Store in a compartment with other oil.
Use a freezer for long-term storage.

My comments:
Use this oil on sandwiches, steaks, vegetables, pasta, and grains.
The wonderful aroma of wild garlic will remind you of spring!
Instead of wild garlic, parsley or cilantro can be used.

[lada-matushka]

lada-matushka, this is when I have time to do everything, I haven't even tried to make baguettes, I'm going to do everything ... Well done!
I have a question about the "basic bread recipe", is there live yeast, but instant yeast will not work? if you replace, how many should you put? In the photo, the pies fit very well from below, I usually rise less from the bottom. Maybe I'm doing wrong. I make pies from the finished dough and for 30 minutes. in the oven at 50 degrees to rise, then I bake. I tried different doughs, so they did not rise from below. Waiting for an answer.

[Nat_Nik]

Nat_Nik,
You can also replace instant ones. Take 10 grams.
In the photo, buns stuffed with cheese + garlic + thyme: first you mold and put on a baking sheet; leave for 30 minutes; grease and bake in the oven.
I think the whole problem is giving them a good rise one last time before baking.

[lada-matushka]

lada-matushka, well, that's what I do ... Today I made pies with pumpkin jam according to my old recipe from the old HP, everything is fine, but they did not rise from below, maybe the jam is heavy. Tomorrow they will sweep everything away and try your recipe.

Hostess, today I bought Mula 6121 - no instructions. I've read a lot of recipes, but I don't know how to use the delay. Help!

[just me]

just me, Tatyana,
I haven't done it myself yet, here's the instruction.

[just me]

just meWhy don't you have instructions? It's printed on the first pages of a thick booklet.

I baked onion bread with dill according to Lauren's recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6127.0
Program 4, it is better to use the lightest crust. The result is an amazingly aromatic and tasty bread. I cut it while still hot.

[just me]

just me,
I tried deferring. It is necessary to indicate with the +/- buttons the time after which the bread will be ready.
For example, now the time is already 23.00, but you need to finish baking the bread by 7.10. So we put a delay at 8.10. (The bread maker calculates the start of baking itself)

[julia007]

julia007,
What a beautiful bread!

Hostess, today I bought Mula 6121 - no instructions. I've read a lot of recipes, but I don't know how to use the delay. Help!

Thanks for the instruction! I don't have any book at all - it wasn't in the store. At night I baked onion bread - I liked the bread itself, but did not feel the onion taste. Now there are baguettes with olives - I'm trying. Girls, but everyone has it so loudly. I had 2 before her, but they were quiet. Of course a very quiet signal. I think we will make friends.

[just me]

just me,
I have nothing to compare with. There was no other bread machine.
But the signal, yes, quiet. I have louder on the multicooker ...

But it's good that it's powerful !!! I am waiting for help, in the form of tried and tested recipes and practical advice. I want to go to the store and ask for instructions. All the best !

Girls, what kind of OO flour? Thank you ?

[just me]

just mekind of like fine flour. Like, cooler than the sun. I haven’t seen this on sale, so I can safely replace it with the sun and don’t suffer.

We also do not have this on sale. Today was a visit to the shops, specifically for flour. Except for rice, pancake, premium - nothing. Advised to go to the wholesaler. Thanks for the answer !

["Basic bread recipe"]

Gave earlier "Basic bread recipe"

This time I show you what kind of pizza it turned out to be:

Such a porous, in short, appetizing pizza came out for you. Well done hostess!

[just me]

just me,
Thank you!

Here's another recipe I tried:



Sesame baguettes

Weight - 4 pcs.
Cooking time - 2 hours. min.
Crust color - light

Structure:
Water - 185 ml.
Sugar - 1 tsp
Salt - 3/4 tsp.
Flour VS - 260 gr.
Dry yeast - 3/4 tsp.
White sesame seeds - 40 gr.

Preparation:
Bookmark - water, sugar, salt, flour, yeast.
After the first beep, add sesame seeds.
Baking program no. 1. (Baguette)

My notes:
The taste is interesting. Sesame is only at the level of aroma and subtle nutty taste.
In my opinion, there is not enough flour, I will add it next time, otherwise the dough is too thin ...

I took the recipe as a basis https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=94535.0

Thank you very much - I will definitely try! Sesame seeds were not fried? Maybe you have a recipe for something sweet - for tea. To bake without unnecessary hassle in a C / P - no oven. Thank you !

[just me]

just me,
on the first page of this Topic - "Brioche". I bake it like a sweet loaf for tea.

Thank you !

[just me]

just me,

Girls, what kind of OO flour? Thank you ?

it's just me, kind of like fine flour. Like, cooler than the sun. I have not seen this on sale here, so I can safely replace it with the sun and do not suffer.

I was also interested in this flour, we do not have this either. Having run through Temko, "Ekstroy" decided to replace it, since it is 12 in proteins and as I understand the grind is thinner than that of high-quality. I could of course be wrong.
I found flour of the first grade only in one store (the chain of stores "Pyaterochka"), I haven't found the second grade yet.

[julia007]

julia007,
it's easier with us, the store has 1C, 2C, and another - just have time to bake!
But I did not meet OO. Apparently we need to go to the "All for baking" store. Such rare products are sold there. Including additives for raising heavy bread ...

[Spelled bread]

Having read about the "usefulness" of spelled flour, as well as about its excellent taste, I decided to make a new bread.
Here's the flour we have in the store:



None of the packs and none of the manufacturers' websites contain the type of flour - 630 (fruity aroma) or 750 (rich aroma). While baking was going on, the apple aroma was definitely not noticed ...

The recipe took this as a basis - https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=165736.0



Spelled bread

Weight - 750 gr.
Cooking time - 3 hours 05 minutes.
Crust color - light

Structure:
Water - 275 ml.
Vegetable oil - 1 tbsp. l.
Sugar - 1 tbsp. l.
Salt - 1 tsp
Wheat bran - 4 tbsp. l.
Spelled flour - 400 gr.
Dry yeast - 1 tsp.

Preparation:
Bookmark - water, oil, sugar, salt, bran, flour, yeast.
Baking program no. 6. (Whole wheat bread)

My notes:
Very heavy baked goods. And overdried.
The original recipe contained 240 ml. water, but this was not enough and I added up to 275 ml. In my opinion, it did not help.
You need to try another recipe with spelled flour. And for me it's better if it's a mixture of spelled and wheat ...

[Borodino bread]

Failure failure, and now I'll tell you about my find!
It was the recipe for "Borodino bread"!
Since my first experience in making such bread was unsuccessful, I went through ALL the recipes with it and chose the best one in my opinion.
The most difficult thing in making "Borodino bread" is to believe in what will happen.
After all, many write that it will not work without special means such as "Panifarin" and "Agram".
I did it! What I wish you too!



Borodino bread

Weight - 1500 gr.
Cooking time - 3 hours 15 minutes.
Crust color - light

Structure:
Water - 450 ml.
Liquid honey - 2 tbsp. l.
Kvass wort - 75 ml.
Sugar - 2 tsp
Salt - 3 tsp
Apple cider vinegar - 2 tbsp. l.
Flour VS - 250 gr.
Rye flour - 370 gr.
Dry yeast - 3 tsp.
Whole coriander - 3 tsp

Preparation:
Bookmark - water, honey, leavened wort, sugar, salt, vinegar, BC and rye flour, yeast.
Add coriander after the first beep.
Baking program no. 6. (Whole wheat bread)

My notes:
I bake this bread all the time, as I am a fan of it.
THE DOUGH IS LIQUID, BUT DO NOT ADD FLOUR !!!
I will write a few words about leavened wort.
Firstly, it is now sold everywhere and most often in 0.5 liter cans. with rolled up lids. It is a thick, dark brown liquid with an unmatched bread aroma. We have these cans in the same place as canned tomatoes / cucumbers.
I accidentally bought kvass wort in small packages from METRO:

[My notes:]

My notes:
Very heavy baked goods. And overdried.
The original recipe contained 240 ml. water, but this was not enough and I added up to 275 ml. In my opinion, it did not help.
You need to try another recipe with spelled flour. And for me it's better if it's a mixture of spelled and wheat ...

The photo shows that the dough lacked softness. Flour has different moisture capacities, and our standards do not always work here. Spelled flour is heavy, so the dough should be made soft (but not liquid!), And it is possible to increase the amount of yeast a little.
And spelled bread is very good and tasty, I baked it myself several times

The apple is added to loosen the dough, with it the dough rises well.

I recommend reading this thread Absorption of liquid by various types of flour, cereals, flakes

the dough must be made soft (but not liquid!),

I haven't figured out the softness yet ...

[MASTER CLASSES FOR KNITTING THE Dough (BOXES)]

I haven't figured it out yet with softness ...

See here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" subsection MASTER CLASSES FOR KNITTING THE Dough (BOXES), here it is shown in the pictures what should be the dough for bread

[Fragrant bread with garlic and herbs]

Fragrant bread with garlic and herbs

Weight - 750 gr.
Cooking time - 2 hours 52 minutes.
Crust color - medium

Structure:
Water - 170 ml.
Milk - 100 ml.
Vegetable oil - 2.5 tbsp. l.
Sugar - 1 tsp
Salt - 1 tsp
Flour VS - 420 gr.
Whole grain wheat flour - 50 gr.
Dry yeast - 1 tsp.
Garlic - 2 cloves
Dried dill - 1/2 tsp
Dried parsley - 1/2 tbsp. l.

Preparation:
Bookmark - water, milk, butter, sugar, salt, sun and whole grain flour, yeast.
After the first signal add finely chopped garlic, dill and parsley.
Baking program no. 4. (Classic bread)

My notes:
Alternatively, the author suggests adding fresh parsley and dill.
I took the recipe as a basis - https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=146939.0
I got a very toasted bread with a thick crust.
Salt, in my opinion, is almost missing.
The aroma of the bread is incomparable!

Good time of the day! I put Borodinsky according to this recipe - the dough is thin. This is normal ? I thought I was wrong in the recipe - I checked ............ everything is correct. It remains to wait.

[just me]

just me,
if according to my last recipe, then the otesto in the bucket is watery - it is!
Write down how it happened.

[Structure:]

Bread with semolina

Weight - 750 gr.
Cooking time - 3 hours 00 minutes.
Crust color - medium

Structure:
Water - 315 ml.
Vegetable oil - 1 tbsp. l.
Sugar - 1/2 tsp
Salt - 1.5 tsp.
Sesame - 1 tbsp l.
Powdered milk - 2 tbsp. l.
Flour VS - 300 gr.
Flour 1C - 100 gr.
Semolina - 120 gr.
Dry yeast - 1 tsp.

Preparation:
Bookmark - water, oil, sugar, salt, sesame, milk powder, flour ВС and 1С, semolina, yeast.
After the first signal, add finely chopped garlic, dill and parsley.
Baking program no. 9. (French bread)

My notes:
It turned out delicious and soft.
The salt is normal.
The crust is very beautiful.

[lada-matushka]

lada-matushka, why don't you post your original bread recipes on the forum

Many people will read your recipes on the forum, and a dialogue and exchange of experience will arise - it’s interesting. And here in the topic, not all users go to the topic and read your recipes and sometimes do not even know about them.

And thus, your recipes will accumulate in your forum - it is also indicative, they will not disappear anywhere and you can always go to your profile and see all your recipes with pictures

[Admin]

Admin,
I tried to put the baguette recipe, but in the wrong place, as it turned out I wrote. I don't know how to transfer it ...
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=440550.0

1. All bread recipes are placed only in bread sections, depending on the type of flour and the type of yeast or sourdough: Yeast bread and Sourdough bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=collapse;c=22;sa=expand;sesc=b3352608f5d973ef17e0c90a88aad4d1#22

2.to correctly link within the forum, do this:
- find the link you need, select it with the mouse, and click on the button

And we get in your case:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=440550.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=440550.0

Direct active links cannot be made only to third party sites and resources

I will transfer the baguette recipe to the destination

[Admin]

Admin,
Thank you!

Baked your last recipe. The dough was thin (after all, I did not know that this was the norm) and I added a little flour, but in vain. It turned out a little tight and the weight of the loaf is 1,180. I cut it into 3 parts and put 2 in the freezer - there are two of us and this is too much at once. Thank you for your recipes !!!!!!! I'm with you !

[just me]

just me,
I had to write in the recipe so that no flour was added ...

[Egg bread]

Egg bread

Weight - 1000 gr.
Cooking time - 3 hours 20 minutes.
Crust color - medium

Structure:
Milk - 220 ml.
Butter - 50 gr.
Eggs - 2 pcs.
Sugar - 3 tbsp. l.
Salt - 1 tsp
Flour VS - 540 gr.
Dry yeast - 1.5 tsp.

Preparation:
Bookmark - milk, eggs, butter, sugar, salt, flour, yeast.
Baking program no. 7. (Sweet bread)

My notes:
This recipe was made as an option "Brioche" (on the first page) - sweet bread.
But, alas, it tastes better until I found the recipe.
This bread turned out to be rich, sweetness is not felt. Very beautiful golden crust.



I took the recipe from Anna Kitaeva's book "I and My Bread Maker".

It's okay - we learn from mistakes. Do you personally have a noisy cotton kneading dough?

[just me]

just me,
I have nothing to compare with - there was no other bread machine.
And if it's purely subjective, then ... yes.
Although the food processor and coffee grinder are equally quiet

It's just that many in the comments write that it works silently. My 2, who were before - generally squeak like mosquitoes. And if you turn on the logic - after all, 2 was in the way and the high power makes itself felt. In short, I got confused with this question. There are baguettes with garlic oil in the oven - a test of bread.

[just me]

just me,
scent already all over the house?

Aha !!!! I baked 4 pieces. - butter, garlic, fresh dill (not enough garlic) and 4 pieces with cheese. My husband and I hacked to death at night looking - KARAUL .............. I am not one of the slender anyway. Today I bought potato flakes and flour 1 grade with bran - there is nowhere to put on the shelf. Now I remember and it seems to me that I have such a merry-go-round with the purchase of each x / n, and then I slow down.

[just me]

just me,
Tatyana, my husband also crumples baguettes at a time ... And looking at night, and at night ...))