Bread Maker Redmond 1906 (with "yogurt" setting)

I failed again
Can you describe your recipe in more detail? Maybe there is a link to the one for which you are cooking? Do you use warm ingredients at the beginning of cooking?

What happened? Too liquid or what? What products have you used?
I take milk 2.5% long-term storage and a jar of natural activa yogurt. Milk in a container, then I pour yogurt there, stir with a spoon, close the lid and put it in a bowl of water, turn it on for 8 hours, after the signal of readiness I immediately take it out and put it in the refrigerator for two hours, only then can I use it. It turns out to be quite thick.
Try making this simple sugar-free, not a large 0.5 liter serving. I prefer to do it without sugar, and then add honey or jam to taste.



Here's another topic about yogurt https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2389.440

I took 4% milk Siberian Milena half a liter and Natural Activation. I warmed up the milk a bit, because warm milk is taken in all yogurt recipes ... It was not hot, but when I poured out the activism, the flakes immediately went. And I put it on 9 o'clock, a bit too much, the peroxide probably, the serum is gone. I didn't add sugar.
Can I pour cold milk straight from the store directly?

I pour it cold, straight from the refrigerator.
I put a liter for 10 hours
0.5 liters per 8
Tomorrow I will do it again from a liter, put it on 8 o'clock.

bought this x / stove. Everywhere they write that it has a capacity of 500, but I have 580 on the stove and in my passport. I can't fit it into MY EQUIPMENT, for some reason this model is not inserted there.

All the same!

Boast who baked something delicious, these are my first-borns, I'm learning

hello, tell me in the baking mode what the oven does, can you program the baking time?

I have already found everything on the manufacturer's website about the "baking" mode, it says that you can program up to 1 hour.
Now another question arose: my previous assistant Rolsen-1309 failed after 9 months of active operation due to wear of the stuffing box - the bucket began to leak, the shaft staggered. Are there any Redmond1906 users on the site with long experience? How does your bucket feel?
The only hope is that the warranty period is promised 25 months, maybe a more reliable device ???

Another lean sweet bread in my now beloved bread.

Warm compote - 150 ml (you can take a little more so that the bread is airier, but with that amount it's also good)
Sunflower oil - 72 ml. (6 tablespoons)
Salt - 3 g. (Oh, 5 tsp)
Sugar - 70 gr (6 tablespoons)
Flour (Makfa) - 450 gr (3 faceted glasses)
Dry yeast - 7.5 gr. (2.5 tsp)

And yesterday I was on Redmond here such a curd, delicious baked. Cool HB.

And most of all I liked 2 recipes from the book that came in the kit: Darnitsky and Lenten.
True, I noticed a lot of typos in the book.
I also discovered the saf-levure yeast. They are dry, but they must first be dissolved in water.
The last time I did Darnitsky with a delay of 6 hours, the yeast generally worked great! The bread turned out to be very lush and tasty. This recipe was usually about half a mold high, and this time it went up to full height and the texture is very nice.

I have never baked with rye flour, I don't know which one is better to buy. And you concluded that with a delayed start, Darnitskiy turns out better, or it's a matter of saf-levure yeast.

In principle, I liked these yeasts the most. And Darnitsky, with a delayed start, came out better (but with this yeast, because it had already been activated and stood for 6 hours.If, as in the recipe, I simply poured dry on top, nothing would have changed, and Saf-Levure had to be diluted with water and left). This recipe with honey turns out very tasty!

Save me, dear ones: cray: three days ago we bought a Redmond rbm 1906 bread maker .. the first bread turned out to be terrible! thought it was due to mixing flour, two different varieties were mixed .. everything would be fine, they would not be very upset, but for the next two days, this is a nightmare, the dough does not rise at all, the bread is not baked, inside is damp, less than half a bowl in size the whole Internet, looking for advice ... they advised to bake on another program, a longer one, and it doesn't work out ... I tried exactly according to the recipe from the book ... then I looked on the Internet, I didn't really find anything, ... we try for the third day ... everything is the same: plach7: help a novice hostess

Is the flour fresh? Poor quality flour happens.
I also mix wheat and rye, wheat and whole grain, everything is fine, Thank God!
Write in detail what recipe was baked, or the number of the recipe from the book.

Is the flour fresh? Poor quality flour happens.
I also mix wheat and rye, wheat and whole grain, everything is fine, Thank God!
Write in detail what recipe was baked, or the number of the recipe from the book.

yes, everything is fresh ..
Recipes 4; 35; 41 ...
In all cases, he did not rise and bake (

[jijikakabubu]

jijikakabubu, it seems to me that you don't weigh flour, but measure it in ml, huh?

[jijikakabubu]

jijikakabubutry changing yeast. And maybe, for a start, bake the simplest bread? No ham, no nuts?

Dear forum users! Tell me how to use the yeast dough mode? According to the recipe from the book, the program lasts 15 minutes, but the dough still needs to rise ... at the end of 15 minutes, leave the dough in the oven for 1.5-2 hours?

[Ir_kiska]

Ir_kiska, program 9 Yeast dough lasts 1 hour 30 minutes. , of which about 20 minutes kneading, stop. climb. There is no need to set the time. And 15 minutes is program 8 - unleavened dough. By the way, in the recipe book everything is very confused, confused, I do not use it. And in the black book, the Operation Manual. - everything is intelligible and intelligible.

Ahh, I put yeast dough on the program, it was there for 1.5 hours, well, the kneading began ... kneading and kneading ... I waited 15-20 minutes and turned it off, I thought that the glitch would be all 1.5 hours knead))) And I still had to wait ... well, I'll know. As a result, the dough rose in the switched off oven, everything is fine.

Hello!
For a month now, I have been a happy owner of a bread machine of this model
Baking so far only according to recipes from the attached book. I read the forum and this topic in particular, girls, tell us in more detail what typos in the recipe book you found.
Today I tried Estonian with cottage cheese.
Here is the recipe page
And this is my result
Very soft, like all cottage cheese baked goods. The top crust was cracked, but the bun was even thin, I added 3 spoons of flour during the kneading process. Butter replaced with the same amount of country sour cream. The rest is prescription.

[Eline]

Eline, cute bread

And delicious, have already tried it!

[Eline]

Eline, the wrong recipe for yeast-free dough. I submitted a request to the manufacturers, sent it with amendments, apologized.
In my opinion there was something in spelling, I will not search. And in different recipes, they have different amounts of salt in 1.5 teaspoons.

This is our Darnitsky recipe from the book "101 recipes"

Max. baking weight at x / stove 1000gr. Even for 500 grams of flour, bread is almost covered, and recipes are given in a book for 800 grams. flour, and many recipes did not inspire confidence, purely checking with the forum recipes, did not dare to translate products. If anyone writes what recipe numbers they got, I will be grateful.

Max. baking weight at x / stove 1000g. Even for 500 grams of flour, bread is almost covered, and recipes are given in a book for 800 grams. flour, and many recipes did not inspire confidence, purely checking with forum recipes, did not dare to translate products. If anyone writes what recipe numbers they got, I will be grateful.

Lenten bread and Darnitsky bread turned out great.I also noticed about the amount of ingredients! It only depends on yeast. By typing, I found "my" yeast, which I like the most. With others, the bread may turn out to be less lush, or rise and fall a little. But still delicious.

So I decided to try and post the results.
Darnitsky came out great!

I baked Corn (recipe 16), it turned out lush and delicious, Gentle (N 5), I also really liked it. With yogurt (N 21), but instead of yogurt I took fermented baked milk, I liked it very much.
Here rye with yogurt (N 43) turned out not very good both times, it is damp inside and the top is cracking. I found a similar recipe here on the forum, there is more liquid in it, I bake it.

Uleona, could you write a corrected recipe, or a picture?

If spelling errors, then okay, but now I will pay attention to salt))

[Uleona]

Uleona, oh, and where did you take the girl from the body x / stove? Can it be thrown out, even if it is under warranty?

Here's a revised unleavened dough recipe.

Unleavened dough

Wheat flour - 500 g
Sugar - 24 g (2 tbsp. L.)
Salt - 12 g (2 tsp)
Vegetable oil - 20 ml (2 tbsp. L.)
Water - 260 ml
Cooking procedure
Place the ingredients in the bread machine in the following sequence: 1) water, 2) vegetable oil, 3) sugar, 4) salt, 5) wheat flour. Close the lid. Using the "Menu" button, set the program No. 8 "FRESH DOUGH". Press the "Start / Stop" button. Cook until the end of the program.

[SvetlanaMazqarovna]

SvetlanaMazqarovna,) I'll tell you more, you need! According to the instructions, all stickers from the case must be removed before the first use, as the case heats up. Even under warranty. She peeled off beautifully!

[Uleona]

Uleona, what can you cook with such a dough? Nothing comes to mind. Right in my recipe book, I make changes and tick the correct ones.

[SvetlanaMazqarovna]

SvetlanaMazqarovna, I also covered it with a proofreader right there. The dough is standard on dumplings, I think. We make dumplings from dumplings and are sweet, maybe not sweet. Anything. The brushwood is the same.
In general, I myself have not cooked anything from it yet. It's just the fact that there is a typo in the recipe, so I asked them for the correct one.

[Uleona]

Uleona, well, yes, if you remove the sugar, it will be dumplings. I like the X / stove (this is my 3rd), if there was also a PAUSE button, and the stages of the programs were painted in the management, it would be even better. The price for it is not the most budgetary.

And I didn't like the recipes from the book. From the site it is much tastier, the curd that I previously boasted, from the forum

[SvetlanaMazqarovna]

SvetlanaMazqarovna, why pause? How much did they take?

[Uleona]

Uleona, sometimes you need to stop for a minute, I click on start / stop, all the settings are reset. Maybe only mine doesn't save the settings? I took it in the Redmond brand store, there was a 30% share, I took it for 3990. And without a share, it is not cheap.

[SvetlanaMazqarovna]

SvetlanaMazqarovna, no, it doesn't. And if the program has already started, press pause, the yeast will already start working! So I see no point in the "pause" button ...

Today I made Karelian with paprika from a book


Here is the result, the top was torn


So you need more water?

[Eline]

Eline, and your mesh is so wonderful from what?

[Eline]

Eline, 400ml should be, as in Lenten.

[Eline]

Eline, and your mesh is so wonderful from what?

Multi had a deep-frying basket 😊 adapted here 😊

[Eline]

Eline, it is clear! how did you come

I tried to make yogurt.
I took half a liter of 3.2 milk, and 200 ml of acidophilus from the children's kitchen. An hour before turning it on, I poured it into the container, turned it on for 8 hours. Then immediately in the refrigerator for 3 hours.

[Eline]

Eline, I don't try anymore. It didn't work 3 times, I'm tired of it.

I read here and was afraid that it would not work. But my daughters and I love sour milk, so I took a chance

I turned out yogurt the first time, I did not expect it, because in the multicooker I didn’t try it anymore. I did one on Activia thermophilic (more cheesy), and the second time on natural activation. I put it at 8 and 9 o'clock, the result is better after 8 hours, it turns out more gentle.

Recently I baked a classic muffin from a recipe book (recipe 51), it turned out to be normal, rose, only during the baking process the crown broke. Confused by the fact that the recipe contains yeast, and the program must be set to "express", which does not provide for proofing. Maybe a baking program would be a better fit for this cupcake?
And for tomorrow I planned white bread with chocolate, so there is a "cupcake" program .... and so I got confused ... maybe a cupcake should be baked on a "cupcake"? What do you think?