Bread Maker Redmond RBM -1919

Thank you very much for the recipes, I will definitely try the chocolate cake!

[Vera]

Easter cake.

Vera, and with such a volume of ingredients it did not come out of the bucket? What is the shape of the tip?
I do not recognize margarine - can you replace butter?

[Alexander]

Alexander True, I did not understand what you specifically mean: about kulich or about chocolate bread. But in any case, neither one nor the other will climb out. I've been baking both for many years (considering that my first HP appeared about 16 years ago). So bake boldly

Added on Tuesday 03 May 2016 01:39 PM

Alexander Sorry, I didn't read it carefully, it's about the kulich. Didn't get out !!! I was just up to the top.

Perhaps due to the small amount of yeast ...
And what shape do you get?

ROUND

Added on Tuesday 03 May 2016 08:12 PM

I apologize, did not answer. Of course, you can replace with butter, butter, not vegetable.

And I continue to experiment with recipes from the Book for our HP) So, today I tried to bake lean bread, I put all the ingredients strictly according to the recipe - and the bread came out handsome !!! Crispy crust, good, fairly dense crumb) So I recommend trying the recipe from the Book - called Lean bread))))

ROUND

It's good. I'll take a note and try to cook it somehow. You have a glass indicated there for milk and sugar. Is it measured from HP or regular 200 g?

In the morning I suddenly found out. that there will be no bread left for lunch. Hastily took the first recipe from the book, only replaced the butter with butter, added turmeric and dried garlic. It went up well, the round lid was ripped off, but it looks appetizing. Only again pale, although he ordered a dark crust.

If 09, 10, 19 differ only in color and type of buttons, why not combine the three themes into one?

You have a glass indicated there for milk and sugar. Is it measured from HP or regular 200 g?

Measured from HP

If 09, 10, 19 differ only in color and type of buttons, why not combine the three themes into one?

I'm all for it, it will be more fun

Measured from HP

Poorly.

Poorly.

?? Actually, I don't even remember where I got this recipe, I've been baking it for several years now. But, perhaps, I mean an ordinary glass, I just use HP. I already have several of these glasses, so I didn't even think about another measuring container. But the recipe is for KhPechek, so I decided that the glass is from her.

Hello everyone ... Also bought a Redmond RBM-1919. Today I tried to bake bread from the recipe book. Recipe №1 "White Bread" - did not work out, the dough turned out to be too liquid, and there was not enough experience, add flour during kneading. Then I decided to try recipe # 2 "Airy white bread" - it turned out great, according to the recipe !!!

Added Saturday 07 May 2016 00:18

The problem in Redmond lies primarily in the recipe book, and from my own experience I can say that liquids and flours should be taken in a ratio of 1: 3, and an egg is also a liquid.

Natalia, i.e. per 100 ml. water needs 300 gr. flour, not enough liquid?

??

I still have a glass from Panas - it is almost twice the size of Redmond's. The one specified in the recipe can be different from both.

And now I often use HP as a dough mixer and bake crumpets - much tastier than bread. )

Sorry, I was away on holidays, and I could not answer about the ratio of flour to water 1: 3 - yes, this is amazing, but it is.
In my previous HP, in general, the recipe for Easter cake seems unrealistic, but the paska turns out to be a bomb - how many years it baked, it was always super, here is a recipe that I have tried repeatedly:
1 bookmark (dough)
Water - 50 ml
Egg - 4 pieces
Sugar -2 tablespoons (I pour more, about 4)
Butter - 6 tablespoons
Wheat flour - 2 cups
Yeast - 2 teaspoons
We send all this into a bucket and set it on the mode for baking white bread.
We prepare the ingredients for the second bookmark in advance:
Salt - 0.5 teaspoon
Vanilla sugar -1 teaspoon
Wheat flour - 1 cup
Yeast -0.5 teaspoon
Raisins - 0.5 cups
And 15 minutes after the start of the program, when the kneading is in progress, add the second tab.
All!!!! No need to fool around at all !!! This time I decided to show off and instead of 50 ml of water I squeezed 50 ml of juice straight out of a half of an orange with my hand and used it)) The paste turned out to be yellowish, fragrant, I also threw the zest there - HP was not indignant)))
So she herself would not have believed it if someone had said that one big pasca of about 700-800 grams is obtained from 50 ml of liquid, but this is really so !!!

[Natalia]

Nataliawhy be surprised? You have 4 eggs ~ 240 g of liquid.

Yes, I agree, there are four eggs and they are considered liquid, I just decided to share this really good recipe for paska, adapted for a bread machine, and you can use it for our Redmond too.
But still, for baking bread, a liquid: flour ratio of 1: 3 is ideal in my personal experience.
Therefore, some recipes from the Book are very surprising to me, but I still believe in miracles and will try to try those for which I will have products in stock)))

Added Wednesday 11 May 2016 07:49 PM

And I will write what happened, what did not work)

Added Wednesday 11 May 2016 7:56 PM

By the way, I recently prepared an excellent dough for dumplings on the trail using HP as a kneader. recipe:

- three cups of flour
- after the flour has been measured, drive an egg into the same cup and add water to the brim
- half a teaspoon of salt
Place these ingredients in a bread maker and knead the dough.
The dough turns out to be soft and elastic, does not stick to hands, when sculpting dumplings, it requires very little flour to powder the board and after cooking it is soft and tasty)

but I wonder, did anyone try to knead choux pastry for dumplings in a bread maker?
in our family this is a favorite recipe for dumplings
3 cups flour
1 tsp salt
1 egg
1 tablespoon grows butter
1 cup boiling water
Will the bread maker cope with such a task or not worth trying?

Wow, an interesting dough))) I'm sure that HP will cope with this task! I will take note of this recipe, and you try it - I think everything will work out !!!

[Natalia]

Natalia, I have not yet dared to knead on a bread maker, because according to the recipe you must first mix flour, salt, eggs, butter, and then pour boiling water
in a bread maker, then laying the ingredients first liquid, and then dry
but the recipe is excellent, the dough is elastic, not sticky and does not require flour when sculpting

But still, for baking bread, a liquid: flour ratio of 1: 3 is ideal in my personal experience.

But the bun turns out to be good with more liquid.

Only I am confused by the ciabatta recipe, where the ratio is almost 1: 1. Can bread be made from such a slurry?

AVK, here I am sometimes confused by the ratio of water and flour in the recipe book. Although, if you think about it, then from the batter you get sour cream, biscuit - maybe a ciabatta will come out, in general, you need to try. After all, it's not for nothing that they gave us this book, they probably thought something))

sveta-Lana, I would still dare to change the order of the ingredients for the sake of a good dough))) HP is something, you know she twirls her spatula, and at this time we will pour the ingredients as we need))

Added on Friday 13 May 2016 01:11 PM

Good afternoon to all bakers !!! It is very nice that you are there and I can share my experiences with you)))
So, yesterday after writing the last post, I decided to take a chance and bake a ciabatta according to the recipe from the Book. It was scary, because the ratio of milk to flour is actually almost 1: 1.
I measured milk - 450 ml, flour - 0.5 kg with the help of scales) I took milk from the refrigerator, boiled, fat content 3.2%, despite the fact that it should be at room temperature - but since I put the HP on a timer to get a ciabatta by 7 am, I thought that the milk would heat itself up to the desired temperature.
In the morning it turned out to be good bread, with a crispy crust, the only drawback of which is the lowered top. The crumb is quite airy, but the bread does not crumble.The taste is excellent, so try it))
I noticed that according to the recipes of all the ciabatta in the book, yeast is put in milk. This is unusual as it has always been necessary to place them on top of the flour to avoid contact with the liquid. I put them on top of the flour, because I put them on a delayed start. If I baked right away, then of course I would have followed the recipe, maybe someone made a ciabatta, share where you put the yeast))

Added Friday 13 May 2016 01:15 PM

By the way, maybe someone remembers, a couple of weeks ago I wrote that the scapula was welded tightly to the mold after baking bread with cheese. What I just didn’t do with it, I soaked the form in cold, hot water, and left it overnight and nothing.
I decided to leave everything as it is, in the hope that someday the scapula will be removed - pipes))) The scapula sticks out in place as if rooted to the spot and is not going to be removed))
Why do we need glue when we have such cheeses ((

Girls, help out !!!
I just bought this bread maker. I brought it home, opened it, and found a small coating defect on the blade. Like a chip. I was upset, because the broken non-stick coating will then release harmful substances into the bread. I was going to carry the stove back in the morning. Then I wondered if this was a spare second blade? The instruction is incomprehensible, how to assemble it and how many blades you need to put is not specified. Climbed into the Internet, like they write that the second spare. This is true? What to do with her? To spit on the chip, because there is also a second one, or is it a replacement?

[InnaD]

InnaD, the set includes two paddles, one spare, so put it on and don't bother.
Successful bread to you!

the patka is welded tightly to the mold

I had a similar experience, but in the end I fell behind myself, when I forgot to take out the bread, and it stood in the bucket for a long time. When I was taking out the bread, I noticed that the spatula was moving, and I slowly pulled it out.
I wrote earlier that I still have an old HP. It has a different coating, much better than in Redmond, but I never take out the spatula at all, it has been sitting for many years, it does not bother me, but the bread does not stick to it at all. In Redmond (in my case, anyway) the bread, when taken out, alas, remains on the spatula. Therefore, I try to take it out and wash it.

[InnaD]

probably thought something

Of course. About something abstract.

InnaD, if you are so afraid of discharge, then try to change the scapula for hot tears. The main one will soon begin to climb - you will have to buy a new one. And so there will be "zero" in stock.

InnaD, do not bother, because in the HP bucket itself there are hats from the mounts and from them I personally began to climb the cover ((
That is, the bucket itself is still beautiful, golden, and these rivets have already become stainless steel.
I only use it for two weeks, so the chipped coating on the scapula is a trifle - because you have another one.

thanks to everyone who helped.

Added Saturday 14 May 2016 04:15 AM

Midnight dealt with the stove, studied recipes. As a result, I put the stove on at 5 in the morning, so that a hot bread would turn out to wake up the child. Classic recipe, 3 hours. At 8 o'clock we ran to look, the bread was not baked, it was white. I didn't understand what the problem was, apparently, in the recipe, I looked in during the batch, the bun was good, I put a middle crust. Morally I was ready for failure, since many write that it does not work the first time. Okay, I'll send this bread for croutons and try another recipe. I really want to learn how to bake.

Added Saturday 14 May 2016 08:17 AM

I baked a second loaf using a different recipe. I accurately measured the products on an electronic scale. This loaf came out generally white, the top was like dough, it didn't even brown. What to do with the second half-baked loaf ???
I can’t finish baking. No modes are included, it was the same the first time. Am I doing something wrong? Or is it a jamb of a bread machine? Why doesn't anything turn on anymore?

[InnaD]

InnaD, if you need to finish baking, first you need to press the start / stop button and hold for 3 seconds, the stove will switch to the 1st program
and then by pressing the menu button select the Biscuit program, it only bakes, by default it costs 50 minutes
use the +/- buttons to set the desired time (I usually set 10 minutes)
and press start (sometimes I have to press it twice) and bake.

Added Saturday 14 May 2016 09:41 AM

next time try to expose a dark crust and see what happens
and sometimes I set the weight more than I bake, for example, if there are 750 grams of products on a roll, I set the weight to 1000 grams, the time increases by 5 minutes.

Thank you! I myself would have figured out for a long time how to turn on the baking.
And I chose a dark crust, and the weight was 1 kg))) There was nowhere else to expose.

InnaD try covering the glass with at least a towel and maximum weight and crust.

Please tell me the yogurt recipe for our bread machine. There is no special starter culture. There are recipes on the Internet, but I would like something proven, because, as it turns out, the stove has its own secrets.

Or is it a jamb of a bread machine?

This is the trouble with the presence of a window: it does not reflect infrared rays on the top. I put foil on top and cover it with a glove, but it doesn't help much.

As for yogurt, then I buy a special sourdough, and if it is not there, then you can put a teaspoon of kefir or a crust of black bread in the milk)
Today I tried to bake Borodino bread according to the book - I measured all the ingredients strictly according to the recipe - the bread turned out to be a good, even brick. So the recipe is checked, try it.
By the way, about the malt. I didn't know what it was before))) But after reading a bunch of recipes on the Internet, I decided to take something in between all the recommendations and made the malt myself. I'll tell you how.
1. Soak the rye in grains (purchased on the market) for about 6 hours, then drain the water, leave it without water for an hour, and so play with it for 24 hours. Since all people are busy, and we sleep at night, personally, I got three such stages, since I didn't really bother with time.
2. I threw the swollen grains onto a sieve, put the sieve itself in an empty bowl, so that the air would flow from below and cover it all with a lid from an ordinary pan. By the evening, sprouts began to hatch and the next day they were already about 5 millimeters long.
3. Here these sprouted grains spread out on the table top on an oilcloth to dry them better. Sometimes she sorted them out to help them) At this stage, the grains will not dry at all, of course, but still let them lie down for a couple of hours.
4. Then she fried these grains in a frying pan, not on low heat. I had to fry for 40 minutes, because first there is steam and the grains dry out completely, and then they are directly roasted.
5. After the grains have cooled, I ground them in a coffee grinder - and the malt is ready))
Of course, maybe this is amateurish malt preparation at home - but it's quick and very simple and you don't need to bother too much))
I baked Borodinsky with such malt - I honestly admit that it turned out very tasty bread, and most importantly, it turned out that viscous, sticky pulp, you know))), inherent only in this type of bread)))

Do you make yogurt right in the bowl? I read that someone puts a jar instead of a bowl. Tomorrow I'll go buy an activation on it. We have a bifidok for sale, if you add it, do you think you get something?
Now I'm trying to make sesame bread from the recipe book. Confused by the ratio of liquid to flour, I found out from you that you need 1 to 3, but still decided to take a chance in order to already accurately check all the recipes and choose really working ones. It didn’t resist in the cooking process, and since the dough was thin, I added a little more flour. The gingerbread man didn’t work, but it didn’t go sour. I will find out the result in an hour.

I did not make yogurt in this HP, I have a yoghurt maker, but if I made it in a bowl in our oven, I would also put jam on the bottom)) In general, yogurt will work out anyway, if you add something to the milk sour, so don't worry, everything will work out)
And about the ratio of flour and water 1: 3, I used to always observe this, but now my goal is to try our Book of recipes)) since I bought this HP.By the way, despite the seemingly strange ratio of flour and water in the proposed recipes in the book, bread was always obtained, albeit not like a picture, but still))
And you will unsubscribe, how is sesame bread there, so that we can put a plus or minus sign on this recipe

I will definitely write, but I spoiled the recipe a little))) Probably in vain. Although I added quite a bit of flour.
Tomorrow I'll start an experiment with yoghurts, because I was looking for a bread maker with this function. We do not sell yoghurt starter cultures, I will make from what I have. I will try with jam, as you advise, my dite will not eat savory.

I was at the Redmond store yesterday. I talked with the seller about the recipes in the book, he assured me that, allegedly, all the recipes were checked by the cook for a particular model, only after that the edited ones were included in the book. I, of course, expressed my doubts and said that I personally tried to bake a cupcake from the book, and it turned out far from "AH". He was surprised too.

Sesame bread looks very attractive. It baked perfectly, chose a dark crust. He rose normally, did not fall out. I haven't tasted it, it's still getting cold. Maybe I added flour in vain, the experiment did not work out clean.

Added Sunday 15 May 2016 08:18 PM

The bread is tasty, but too salty. The salt rate should be reduced by half.

[InnaD]

InnaD, I baked sesame seeds according to the recipe, which Marina from St. Petersburg, she has a bread maker 1909
I have the same book. I baked sesame seeds according to this recipe:
milk 250 ml
vegetable oil (sesame can be used, but there is practically no difference) 2 tbsp. lodges
sugar 2 tbsp. stock (measured from x / n)
salt 2 tsp lodges (measured)
sesame seeds (lightly toasted without oil) 20 g (2 tablespoons of lodges)
wheat flour 350 g + 1 table box (10 g) had to be added to the bun
yeast 7 gr (2 tsp)
Baked on the program "Whole Grain", 750gr, medium crust] I have the same book. I baked sesame seeds according to this recipe:
milk 250 ml
vegetable oil (sesame can be used, but there is practically no difference) 2 tbsp. lodges
sugar 2 tbsp. stock (measured from x / n)
salt 2 tsp lodges (measured)
sesame seeds (lightly toasted without oil) 20 g (2 tablespoons of lodges)
wheat flour 350 g + 1 table box (10 g) had to be added to the bun
yeast 7 gr (2 tsp)
Baking on the program "Whole grain", 750gr, medium crust
it turned out to be a very successful bread, but a little salty for my taste, although compared to the recipe from the book there are 2 hours of salt, for me even less is needed, and the proportions with flour are just normal, you did the right thing to add flour.
And also, if you are interested in the algorithm of programs, take a look at the topic Redmond 1910.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=450858.0I shared this information there.

Made sour cream bread. I read that this recipe is successful, everyone does it well. I got something unintelligible. On the one hand, the flattened, did not rise at all, on the other, it rose a little, tearing off the top, it looks terrible (((While it cools down, I'll taste it later. The gingerbread man was good, why it happened - I don't understand. I cross out this recipe for myself.

InnaD, Thanks for your experiment) I will take into account

Maybe it just didn't work out for me. I don't want to translate products anymore. Here sesame came out well yesterday, only very salty. I will do it again. And all sour cream, I do not want. Tomorrow or the day after tomorrow I want to try with seeds, the child asks. And I bought rye flour today, rye bread is next)))
I didn't have time to taste the yoghurt. I bought Danone thermostatic thick yogurt, 4%, and also Prostokvashino "Zakvaska" sour milk product. Maybe something of them will come out, although I have never made yogurt and kefir in my life. If anyone has any advice, please help with proportions.

I continue to test the stove with a book. I decided to make apple and pear jam on the Jam program. 500 gr of pears, 500 gr of apples and 1 kg of sugar. Cooked 4 times for 1 hour 20 minutes on the Jam program instead of one. And still it didn't work, too liquid. What is the problem - I don't understand.

Today I decided to quickly bake something for tea, I found the recipe "Milk bread" in our book
alarmed by the ratio of flour and liquid
decided not to risk it and take half the norm, but I additionally prepared another 30 grams of flour
my expectations were justified, the liquid was really too much and I had to add the cooked flour
because she took half the norm, after the end of the kneading she put it in a small form, got up and baked it wonderfully now it is cooling

And I still muddied the yogurt. Preparing))))
1 liter of milk 3.2%, 200 g Danone thick thermostatic, 1 tbsp. l. Sahara. While it looks like curdled milk. I put it at 6 o'clock. Will be ready soon.

I bought Danone thermostatic thick yogurt, 4%, and also Prostokvashino "Zakvaska" sour milk product. Maybe something of them will come out, although I have never made yogurt and kefir in my life. If anyone has any advice, please help with proportions.

I also never made yogurt before, read the forum, bought Pershinsky sourdough and Pershinsky yogurt, tried it and I liked it more on yogurt, the proportions I took were as follows: I added 1 tablespoon of sour milk and 1 tablespoon of sugar to a glass of milk
did it in a plastic container for the microwave, did not risk the bucket, because they say that it has a weak coating

Added Thursday, 19 May 2016 10:42 AM

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186430.0
here are some tips about yogurt in a bread maker

Even a regular container might work? Dont know.
Time is up, I have yogurt. Is this a normal condition? I know that I need to put it in the refrigerator for 2-3 hours. But at this stage it should be?

Added Thursday, 19 May 2016 2:43 pm

The yoghurt didn't work out. It turned out kefir (((Perhaps it was necessary to choose more time. I read that 8 hours is a lot, it turns out sour, you need 6, I did so, but alas (((

comrades, did anyone bake on the Keks program not with yeast, but with baking powder?

InnaD made yogurt for 8 hours - yogurt turned out. The second time I put it at 10 o'clock - yogurt !!!

Posted Monday 23 May 2016 7:07 PM

sveta-Lana collected stove operating modes. I have merged into a table. It's bad that excel is not inserted!



It turns out that our ovens do not have the RYE BREAD mode.

I didn't bake a cupcake, but I continue to test the book. On the weekend there was bread with sunflower seeds. It didn’t work out very well, I was still bothering it, and I didn’t like it by itself, not lush, somehow tight. Today it was French, the recipe was exactly like a book, the bread turned out to be tall and very tasty.