Bread maker Maxwell MW-3752W

[Oksana]

Oksana, I also baked bread in hp, with a tightly screwed screw. Baked with pressed yeast. The bread dome is normal, the roof is tanned, but not very tanned, the crust is medium. Okay, so it goes. I will bake with pressed yeast. With dry ones in this oven, something does not work out very well. And the problems will disappear, I think.

[Lagri]

Lagri,
Maria, here is my bread from page 9 in the instruction manual for our basic mode bread maker.
I reduced the amount of sugar to 1 tbsp. l. and replaced 1 tsp. dry yeast per 8 g [purl = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/89040/P_20160701_193117.jpg]... pressed. During the second batch, she introduced an additional 2 tbsp. l. bran

Added on Friday, 01 Jul 2016 7:43 pm

Added on Friday 01 Jul 2016 07:45 PM

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Added on Friday 01 Jul 2016 7:46 pm

[Oksana]

Oksana, the bread is excellent! What kind of crust is it?

[Lagri]

It seems that the denser kolobok matters here,
The amount of sugar and freshness of the compressed yeast.
I added an additional 2 tbsp to the dough. l oat bran.

Added on Friday 01 Jul 2016 7:52 pm

Lagri,
On the middle

Well, great for a medium crust. Now I will not play with the vnt, but with the ingredients.

[Vlad-max]

Vlad-max,
Vladimir, THANKS, look, what kind of breads we got with a tightly tightened screw

[Oksana]

Oksana, and this is bread made from wheat flour of the highest grade? Well, not counting the bran, of course.
The bread dome is beautiful. Mine is a little rumpled.

[Lagri]

Well, great for a medium crust. Now I will not play with the vnt, but with the ingredients
.

And me too, I need to get used to the fact that there should be a cooler kolobok here.

Added on Friday 01 Jul 2016 08:11 PM

Lagri,
Bread from page 9 in our instructions.
Wheat flour, premium grade.
I decided to first master the basic recipe, and when I get my hand, I will experiment further

Added on Friday 01 Jul 2016 08:14 PM

Oksana, and this is bread made from wheat flour of the highest grade? Well, not counting the bran, of course.
The bread dome is beautiful. Mine is a little rumpled.

Maria, a beautiful dome bought by leaps and bounds today.
On yeast, that for 7-10 days they lay in the refrigerator and a little windy, the dome was uneven, bumpy, according to exactly the same recipe.

[Oksana]

Oksana, and in my bread, which is in the photo above, for 320 g of flour there is only 5 g of pressed yeast. You can try it on dough, it will be better.

[Lagri]

Lagri,
My dough turns out * the bread of Soviet bakeries *
The loaf is denser, lower, the crumb is all finely porous.
And without without it is more airy

[Oksana]

Oksana, I will try, I will not like it - I will bake without dough.

[Lagri]

Lagri,
Maria, with dough the taste is more intense, as it used to be.
Here, according to the same recipe, on a dough of 80 g of water, 120 g of flour, 7 g of yeast and 0.5 tbsp. l. Sahara. The top crust is greased with sour cream. If I put 5 g of yeast, then the bread is 1-1.5 cm lower and denser

Here's a cut
On the dough, the bread is denser and more evenly finely creamy.
The taste is more pronounced

[Oksan]

according to the same recipe, on a dough of 80 g of water, 120 g of flour, 7 g of yeast and 9.5 tbsp. l. Sahara. The top crust is greased with sour cream. If I put 5 g of yeast, then the bread is 1-1.5 cm lower and denser

Why 9.5 tbsp. l sugar, not a lot?
We must try to put 7 grams of pressed yeast on 300 g of flour, it may turn out to be higher and coarsely porous, and in the whole bucket. Now I'm going to put on the bread. At the same time I will try with 7 grams of yeast, possibly with dough.
OksanIs the crust a little thick, or so it seems?

[Lagri]

Lagri,
Maria, thank you, of course 0.5 tbsp. l. sugar, I was sealed.
Millimeter 3 crust, is it thick or not?
But I like it, now I do it more often on medium than on light.
The best part is that the bread was baked on a full machine, I didn't even take out the spatula, but it turned out to be even and the color is uniform everywhere.
About 15 minutes before the end of baking, I said top sour cream for the sake of interest, I liked the taste and the crust shines.
All the same, thanks to Anastasia, while we were turning the screws back and forth, my stove became a better oven.The idea worked anyway, maybe we shaken off some dust pad while letting go and pressing the sensor?

[Oksan]

Millimeter 3 crust, is it thick or not?

Oksan, a bit thick. It may not depend on the stove that such a crust. After all, they baked before and the crust was well, somewhere 1-1.5 mm. I also noticed that although they returned the screw to its original position, the bread is obtained with a ruddy roof. Maybe that worked.

Today I put bread for the first time with a delay of 10 hours.
On pressed yeast. I thought that my yeast would stop (I diluted it with sweet water, added flour and made a type of batter and put flour on top).
The bread is completely left to itself, baked with a slightly crooked roof, but tasty and fine-pored.
So you can sometimes do that.

[Oksana]

Oksana, well done, that I tried with a delayed start, for now you know that she can bake and so. And I have never used this for the entire time of using bread makers.

[Lagri]

Lagri,
I urgently needed to feed the birds by morning.
In the evening I put it, by 6 in the morning it was baked, it cooled down until 10 in the morning.
It is strange that at the height of summer the birds are so hungry, they ate everything in 10-15 minutes.
Since I bought a bread machine, I have been baking birds all the time.

Added Wednesday 13 Jul 2016 09:57 AM

Dough for manti, pasties, khanums and steamed dumplings.
3 cups flour, 1 tsp, l, salt, 0.5 tsp. dry oregano, 4 tsp. vegetable stir in a large bowl.
Pour in 1 cup of boiling water and stir with a spoon until crumbs.
When the dough has cooled down a little and you can take it with your hand, transfer the dough crumbs to the bucket of the bread machine.
TEST program.
At first, it will seem that there are crumbs under the very edge of the bucket and everything is ready to jump out over the edge, but after 4-5 minutes of kneading it will be clear that a rough bun has formed and my help is no longer required for the test.
The end result is very pleasing, the dough is smooth, elastic, pleasant to the touch.
When the dough is completely cool, it is ready for rolling.
This is my favorite * Chinese dough *, no egg.
For many years I have been preparing pasties and yantykh and manti and flatbreads like kolobas, in short, the dough is universal in my opinion.
It perfectly tolerates freezing and defrosting.

[Oksana]

Oksana, thanks for the dough recipe, I'll try. And the dough is steep, is it not difficult to knead the bread maker? I once kneaded a tough dough in it, so it squeaked. Sorry for her.

[Lagri]

Lagri,
Maria, the dough is like an earlobe.
I was very afraid that I could not cope with 3 glasses, but 250 ml each.
But, without really straining, the stove did it.
At first I put 2/3 of the volume, because the first time, then I saw that it was possible to add and added everything to the last crumb.
I looked, and on the timer it was only 4 minutes, as she began to knead, and you can already see a rough bun,
And at the end the dough was soft, uniform and very pliable. And it was almost cold. I took it out and began to make manti.
And from the remnants I rolled pasties.

Thin crust, easy to roll and bubble well

[Oksana]

Oksana, thanks, the dough is very good, you can see from the photo. I can't get to the chebureks.
And the bread maker has been baking normally since the screw was screwed into its original position. Now I bake bread in it only with pressed yeast and the problems with the roof have disappeared. And when baking, just in case, I still put the foil every 8 folded on top of the window xn and the bread turns out to be equally brown on all sides.

[Lagri]

Lagri,
Maria, we adjusted it all the same, and we ourselves adapted to it. My bread also became taller and rounder.
But I used to make a wetter bun, like for powerful large bread makers, maybe that's why the roof was still sinking.
My stove made my life easier for me for sure.
It’s strange, when I kneaded the dough with my hands for 20 minutes, then substituted it in baskets for all the proving batteries, then baked it on a tile, in the oven either with steam or without steam, they didn’t eat my bread.
And right out of the bread maker leaves.

Italian bread recipe by Tatiana Admin.
I took 2/3 of the recipe, but I needed more flour, that is, 180 g of water took 350 g of flour. The rest is according to the recipe, (2/3) except for yeast.
I took pressed yeast, 7-8g.
I diluted the yeast in water, added sugar and butter. Placed in a bucket of HP
On top I laid out sifted flour with half a teaspoon of herbs of Italian cuisine, dried.
Top salt.
I put the mode on French bread, medium crust, but 1.5 hours before the end, I saw that the bread rose above the bucket and turned on baking, medium crust. I did not close the window with foil.
Next time I will bake on the main crust, most likely on a medium crust.

That is, 350 g flour 1 sec.,
180 g water
7-8g yeast,
1 tsp salt,
1.2 tbsp. l. Sahara,
1.5 tbsp. l. refined olive oil
and 0.5 tsp. herbs of Italian cuisine.,
Do not put all the flour at once, leave 20 g and gradually add to the bun.

[Oksana]

Oksana, not 300 g of flour?
Everything, I realized that I added.
I'll put the oven on too.
And it's great that without foil it turned out like that.
And the cutter would look ...

[Lagri]

Lagri,
No, Maria, I know that I have a good bun with 160 g of water and 300 g of flour, so I immediately counted it for 180 g of water. It turned out 340g and another 1-1.5 tbsp. l. I added during the second batch.
Maria, tell me how it will turn out, I liked the bread, but I want to bake it on a full machine.

I'll put it now. I want and love beautiful, fluffy bread. I will bake on the Main one, but I will pull out the mixer exactly, that is, almost automatically.

Added Wednesday 20 Jul 2016 7:39 PM

My Italian is baked:

Mode Basic, medium crust, foil window Did not close, baked on the machine, just removed the spatula and that's it. It turned out to be higher than the bucket. Yeast-7 g-pressed. First I put 300 g of flour, then I added 35 g more, and 15 g remained, only 335 g of flour to bread. I think the crumb will be sooo good, tomorrow I will cut it and show it.
The photo is not very good, I'm sorry. There was only a smartphone at hand, I took pictures of them, I think everything is visible.

[Lagri]

Lagri,
Maria, how rosy
And even, and the roof has not fallen.
And rose as well
I'm so glad he came out on the machine
Maria, about the cutter ... I ate all the crusts warm, until they crunched, I only have a little crumb left ...

[Oksana]

Oksana, yes, the recipe is good, you can highlight it in our topic, maybe someone will come in handy, it is for our bread machine. And the roof has not fallen off - so rarely does it fall off on pressed yeast, as I noticed. On dry ones - here there are more cases of roof subsidence.

[Lagri]

Lagri,
Maria, how can you highlight it?
And a link to Tatyana's recipe to give a working one, I'm only * for *, this recipe is better than those in our book with instructions.
When I was cooking, I was guided by the photo of Tatiana's kolobok, so I risked adding flour, then I did the right thing.
But for Tatiana, the main program runs for 3 hours 50 minutes., I decided to repeat, here I made a mistake, it was necessary to leave our main mode.

Italian bread for our HP according to the Admin recipe. Of course, whoever needs it will be found. After all, everyone who purchased this hp reads the whole topic.
Italian Bread Recipe by Admin

[Lagri]

Lagri,
It turned out great, with a link (and the bread also began to turn out better than it was at the beginning.)
Maria, THANKS, otherwise I am completely * with the computer *

Added Thursday, 21 Jul 2016, 06:30

Such a crumb of bread. The bread is delicious, of course.

Beautiful bread,
It's nice that the stove did it.
So you can also watch Tatyana's recipes instead of the instruction manual

So you can also watch Tatyana's recipes instead of the instruction manual

Have you doubted yet?
How many hours did Tatyana sit by the x / stove to derive the "formula" for kneading dough and baking for x / stove
This will not be written in any instruction

[Admin]

Admin, Tanya, thanks for the hard work, we are very grateful for the proven recipes! Of course, it is very easy to follow the beaten path and, as they say, adapt to your bread maker, which is what we do.
Oksana, the bread maker, of course, is good and copes with "5" ,. So, little by little, we will learn how to bake wonderful breads in it, no worse than in Panasonic. By the way, he, that is, Panasonic, is something completely like in a museum, in the best place it stands, flaunts, but is rarely used. And our Maxwell is a hard worker every day or every other day.

[Admin]

Admin,
Tatyana, we understood it and checked it out
They were just afraid that our very small bread maker would not pull recipes for more powerful ones, but she took it and coped

Posted Thursday, Jul 21, 2016 2:23 PM

Lagri,
Maria, my friend also bought a black Panasonic with metal about a year and a half ago, because according to reviews it was the most reliable.
And after half a year he gave it to his sister at the dacha, where the kitchen is spacious and there are 6 people, at least. For all its reliability and quality, Panasonic is a huge bread maker.

Added Thursday, Jul 21, 2016 5:20 PM

Now I decided to repeat the Italian bread, only this time instead of increasing the amount of flour, I reduced the amount of water to my optimal 160 ml of water per 300 g of flour. And yeast, respectively, 6-7 g (salt-1 tsp, sugar -1.2 tbsp., Butter - 1.5 tbsp. L. And 0.5 tsp. Herbs of Italian cuisine)
I really liked the gingerbread man, no gram of flour needed to be added.
I bake on the machine, the BASIC mode, the color of the crust was set light out of curiosity.
The bread is already slightly higher than the bucket, I'm afraid that if I had put 350 g of flour and 7-8 g of yeast, it would have completely rested on the glass.

Added Thursday, Jul 21, 2016 6:19 PM

Slightly lower, which is brighter, this is understandable, you need to wait until it cools down to make the cut.
So far, we can conclude that I will still be baking on a medium crust.

Added Thursday, 21 Jul 2016 20:10

The crumb is the same as the bigger one, and the taste is the same.
Only the medium crust I liked more than the light one

[Oksana]

Oksana, very good bread! On a light shorter, apparently only the roof is paler, and the sides are very normally tanned, and the crust is probably thinner than on the middle one. So you can use a light oven if you don't find fault with the color of the bread roof. I have been baking lately on Medium, because I am too lazy to press the button, and as it is by default, I turn on all the programs. The main thing is that the bread is baked well. The crumb in the photo is beautiful, uniformly porous. You should also try to bake from 300/160, if it rises above the bucket.

[Lagri]

Lagri,
Yes, for 300 g of flour, you can not be afraid that the bread will rest against the lid of the bread machine.
Both breads taste exactly the same and look exactly the same.

[I had to stop baking 10 minutes earlier, by the smell, I realized that the bread was on the verge of drying out.I have never seen such dark bread before.At the bottom, a thick, rough patch [/ url Something about my bread-baking dish went into disarray, the sides are dark, and everything is damp in the middle?]

After a rather long hiatus, I decided to bake my standard white bread again.
BASIC program, medium crust color.

Added on Friday 09 Sep 2016 10:27 AM

I had to stop baking 10 minutes earlier, by the smell, I realized that the bread was on the verge of drying out.
I have never seen such dark bread before.
At the bottom, a thick, rough patch
[/ url

Something about my bread-baking dish went into disarray, the sides are dark, and everything is damp in the middle?

[AnastasiaK]

And lately I've been baking bread with the addition of sugar and fried bread is also obtained on a Medium crust. But it bakes well. Now I will try to bake without sugar, I used to bake like that. Sugar still gives a dark crust. The last bread baked today, that's Italian from Admin on Whole Grain mode. But I had to turn on the Baking earlier, because 10 minutes before baking, the dough was already trying to escape from the bucket. Yes, and she turned off the baking after 55 minutes, but left the bread in the off HP, for 15 minutes, so the bread was baked normally. The bread maker bakes, but of course the crust is thick. There is a way out - turn off baking 10 minutes before the end of the mode. I remember AnastasiaK I experimented like this, turned on HP before the end of the program, and she got a thinner crust. Oksana, well, the bread in the photo is very beautiful, and the roof is excellent, so the bread in the photo. The next time you need to add a minimum of sugar, bake on a Light crust and turn off the hp earlier, leaving the bread in the turned off hp. Happy loaves!

Hello everyone! Girls, my bread maker is almost a year old. And the lid began to move away. It rises from the side of the buttons by 1 cm somewhere. During baking, you have to put something heavy on the lid, otherwise the heat will go away and the bread will not rise well. How to fix it?

[Sweetmalina]

Sweetmalina, maybe something got somewhere? Examine it better or entrust it to a specialist.

Hello everyone! Happy Holidays everyone! Our family also became the owner of this HP. Bought before the New Year, with hands, bakes excellently. If anyone is interested, I found where the L-11 forms are sold. It's in St. Petersburg, but they send it out if necessary. I can't insert the link, if anything, I'll send it to you in a personal, for today the price is 180 rubles. , I'll definitely take it myself.

The store is called Dishes-Peter, the site is also in English. On the left, in the navigation, section - bakeware.

[Den_Tankograd]

Den_Tankograd, Denis, with the purchase of a bread maker you! The stove really bakes very well, and there are enough programs. You can even show off your bread and share recipes. Now it has calmed down a bit, but the owners of this wonderful bread machine may appear. How does the top of the bread not fall off when baking?

I still use recipes from this forum (I barely mastered 48 pages), several times I made bread from ready-made store mixes. I haven’t photographed yet, but the top is a hill, sometimes it is horizontal, basically, I use the advice from the above. The last time I took out the spatula, I liked it more without it. I measure the products by weights, because I got a stove without special stages (a cup, a spoon, a hook were missing, but without them it is normal. Later, as I take a picture, I will try to put it out.

I've been baking here lately this bread Wheat-rye with bran and we like it very much. Only for our bread machine you need to take half the recipe. I bake it on the Whole Grain mode. You can try, the recipe is successful.

[Oksana]

Something about my bread-baking dish went into disarray, the sides are dark, and everything is damp in the middle?

Oksanahow are you with the bread maker? How does she bake bread? Mine, after experimenting with loosening the screw, still works. I don't know how Anastasia is doing, she hasn't come here for a long time.

After a rather long hiatus, I decided to bake my standard white bread again.
BASIC program, medium crust color.

What is this standard white bread? What recipe? Very beautiful in appearance and I would like to bake this too.

I had to stop baking 10 minutes earlier, by the smell, I realized that the bread was on the verge of drying out.
I have never seen such dark bread before.

I think maybe it is necessary to put a light crust and then the crust will not be so thick or what?

[Lagri]

Lagri, I'm here .
I have long ceased to struggle with the oven - I use it every day to knead small amounts of dough, and bake in the oven or microwave, the result is always excellent. Or I bake in the bread maker itself, but in the form of l11, it also turns out great. It bakes amazingly, about 40 minutes, the crust is golden brown on all sides and thin. And in the bread makers themselves (I have three of them) I stopped using the full cycle, I always have a bowl with a big in the refrigerator, I use it for dough. 1 hour and whatever you want!