Bread Maker Redmond RBM-M1909

Thank you! I will look for.

and I bake in cast forms

Could you tell us in more detail what these forms are? Are they specially made for HP?

[Olga256]

Olga256, there are no these forms are not specifically for a bread machine, but they are for baking bread, they come in different sizes, these are the ones that fit into our bread machines, that is, they calmly enter without touching anything, I like to bake in them, their walls are thicker than those of a bucket and apparently, therefore, it keeps warm and the bread is baked evenly, browning.
by the way, today I still tested the round shape, cooked buckwheat porridge in it, it turned out super
now I will do so, otherwise I am sorry to use the bucket to prepare such recipes, but I want not only to bake bread, but also to use most of the programs provided in the bread maker
in addition, the shape is compact, suitable for small portions

[Svetlana]

Svetlanabut they are clearly no non-stick coating. Do you lubricate with something before baking?
And how high are they?

By the way, about sour cream bread. They said that everyone succeeds. Is it from the book? I saw the recipe on the forum, but they indicated flour in the cups. I asked about grams, but the author has not looked there for a long time.
The sour cream just remained.

Svetlana, thank you, do you have aluminum ones?

Alexander, I baked a mixed recipe from the book, I really liked it!

[Alexander]

Alexander, the molds have no non-stick coating, I thoroughly grease it with margarine, everything comes out well, nothing sticks, once I greased it with vegetable oil, I had to put it on a wet rag so that it would sweat and everything worked out well, nothing burnt, but now I only grease margarine, here on the forum there is a recipe for a special lubricant, but I don't want to get dirty, margarine is fine.
Brick height 10 cm
round 9.5 cm, I already wrote that I substitute an inverted cake pan down, this is how it looks, the total height is 14.5 cm

the depth of the bread machine is 19 cm plus 4 cm of the depth of the lid, it is quite enough for lifting
I read about sour cream bread in our topics, I don't remember exactly in 1910, 1909 or 1919, some of the girls baked it and praised it, the proportions according to the recipe in our book seem to be normal, it should work out, just follow the bun for the first time

Added Wednesday 08 Jun 2016 05:37 PM

Olga256yes these are cast aluminum molds

Brick height 10 cm round 9.5 cm

But this is very little! Such a round mold is lying around somewhere.
What is there bread turns out - for one sitting?

[Alexander]

Alexander, yes, the weight of a loaf is 450gr brick and 470gr round, just right for me, I have enough for a week
I rarely bake in a bucket, only when guests arrive
in a round shape, I think you can bake and weighing 500-550 grams, because I filled out the form less than half and it just rose to the edge, and if you take a larger rate, there is room for lifting and the loaf will be larger, although of course everyone has different appetite for bread ...

Hello everyone! Tell me is it worth taking this bread maker? where to find recipes? Since I see that the recipe book is full 0.
The oven needs a simple but high quality one.

[Tim!]

Tim!, I have RBM-M1910, we have not found any significant differences in these bread makers
I really like mine, beautiful, compact, bakes great bread, kneads the dough perfectly, cooked yogurt, porridge in it, today I baked fish with vegetables, everything is fine
on the forum everyone praises Panasonic, no doubt, it's a wonderful bread maker, but it's a little expensive for me, I took this one and I'm very happy
there are many reviews about different bread makers, read, compare, it will be easier to decide.

[Tim!]

Tim!, I am also very happy with mine! True, I mainly make dough in it, and bake it in the oven, but sometimes I also bake it in it. I don't use other functions, I'm sorry. There are multicooker for this. I really like this Stove! I will not say anything about Panasonic, for me it was also not available at a price. They say it's a cool car.

[Tim!]

Tim!, if you can afford Panasonic, then take it.
If not, then you can get used to this.

Added Thursday, 09 Jun 2016, 14:59

This morning I wanted to try sour cream, but when I saw that the yeast indicated 2 tbsp. l., stopped. I understand that there is sour cream, but isn't there too much flour for 300 g?
Therefore, I decided to postpone it and bake Karelian with paprika. At the same time, master the Multi-Baker. The mode is intuitive and you quickly figure out what's what. But the book states that you need to score the stages: 7) 20 minutes, 20 minutes. But the last one is not stupidly asked - after the seventh, baking starts immediately. (Whoever is not lazy, look at yours on occasion) It would be logical to just sum up and put 40 minutes. But I thought: what if it was a typo - they copied one stage twice. Therefore, I decided to set 20 minutes and monitor the rise.
The gingerbread man turned out to be perfect at once. But by the time of baking, it really rose very weakly - you have to score 40 minutes. Disconnected and waited 15 minutes. Enabled. It turned out like this:



Unfortunately, the phone does not correctly convey the color: the bukhaka is orange.

[AVK]

AVK, Alexander, yeast 2 tsp. (if the recipe is from a book), and 2 canteens is a lot. The bread is beautiful! We also like paprika.

[Alexander]

yeast indicated 2 tbsp. l.

and in my book it says 7gr (2 hours l)
Alexander, apparently there is a typo in your book

7) 20 minutes, 20 minutes. But the last one is not stupidly asked - after the seventh, baking starts immediately.

for the sake of interest, I clicked the buttons, after stage 6) I have 40 minutes, baking is set immediately 7-8 is not set at all
though I tried it at idle, but it became interesting, on the weekend I should try to bake

Oh, I'm sorry! This is my cant: of course 2 h... l. yeast. But still, isn't that a lot for 300 g of flour?

I added 2 teaspoons of saf-moment, and 1.5 teaspoons of fermipan (instant). Everything worked out and works well.

[Alexander]

AlexanderYou baked Karelian with paprika exactly according to the recipe? did not reduce the flour?
I started to knead, I look at the bun, it's kind of dry, despite the fact that, just in case, I removed 1.5 tablespoons of flour
could not resist and poured the bun with 1 tablespoon of vegetable oil
now at the first proofing, I touched it with my hand, it seems soft, not sticky, I don't know what will happen

you have to score 40 minutes.

took this moment into account and asked 40 minutes

Added Saturday 11 Jun 2016 7:27 PM

my Karelian was baked, only now the roof was a little crumpled, I pulled out the blade early
I missed one run and it apparently stopped, and when baking began, the roof sat down

Alexander, did you bake Karelsky with paprika exactly according to the recipe? did not reduce the flour?

Yes, everything is according to the recipe. I liked the bun, and I didn’t touch it. Perhaps my flour was wetter.

Added Sunday 12 Jun 2016 12:46 pm

I pulled the blade out early

I dont risk pulling out. When do you do this? And for what? )

I dont risk pulling out. When do you do this? And for what? )

I just looked through the window after the kneading, and the bun went off to one side, I decided to fix it, pulled it out, and the spatula turned out to be in the dough, well, I removed it, did not look that there should be another stroke
and so after the last kneading I clean it, I put the dough neatly and then I don’t open the lid anymore, I don’t disturb,
the hole inside turns out to be small
and I also remove the spatula if you do not need a crush, for example, when I bake Rye bread on the program, otherwise it does not have time to rise after crushing, and the pin will twist a little, the dough is not particularly worried and continues to rise to the required volume.

Good evening, thought about buying a bread machine, just can't choose, leaning towards Redmond 1919 and Redmond 1909? Advise which one to choose? Are yeast-free and sweet bakery programs essential? Or is it possible to replace these programs with some other?

I decided to try to bake bread with semolina - https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3479.0
Unfortunately, there was no kefir (and there was Kefir + water 320 ml), it was necessary only on water, fortunately, there are enough other additives there.
Probably, the lack of kefir affected - the dough turned out to be very liquid - I barely had time to add flour.I went up well (I was afraid that the roof would fall off during baking, but it worked, fortunately). But the color of the crust (especially the crust) disappointed. Is it possible to still unscrew the self-tapping screw to remove the thermal sensor ...

[Alexander]

Alexanderwhat a tall bread it is clear that it is light and airy
and the crust was exposed dark or light?
I read in the Maxwell thread the girls achieved good results with a fried crust, so experiment and you will definitely succeed

I always show only the dark. )

But the taste is strange because of the semolina. I can't even decide on the attitude towards him ...

Here's a bread made on the first try. Baked on "eternal" leaven. Multi-baker mode (algorithm and proportions from an old bread machine).

[Maria9]

Baked on "eternal" leaven. Multi-baker mode (algorithm and proportions from an old bread machine

Maria9, can you give more details?
I also bake with sourdough, but while I divide the process, I knead the "yeast dough" on the prog, then I bake on the "biscuit"
I tried it on a multi-baker, but after the kneading, the bread does not have time to rise, although I set the maximum time to 1 hour, the kneading by default, you cannot remove it, you have to remove the spatula, but sometimes there is no time to do this and the bread is not baked as fluffy as you wanted.
please share your algorithm

I baked in this bread maker for the first time (just bought). Before that there was Polaris PBMM-1601d. There was also the "Multi-Baker" mode. I tried to put it in the same proportions.
1 batch - 10 minutes (the pause is not removed between batches)
2 batch - 10 minutes
3 batch - 10 minutes
proofing 1 - 20 minutes
proofing 2 - 60 min
proofing 3 - 60 min
baking - 1 hour 20 min
It seems to be so (I didn't have time to write it right away)
Next time - I will definitely write it down

[Maria9]

Maria9, Thank you!

baking - 1 hour 20 min

such a long baking for what weight of a roll?

I don’t know - I didn’t have time to weigh already eaten about 800 grams

already eaten

means delicious
probably rye or wheat-rye?
and after the second proofing did you remove the scapula?
one of these days I will just bake, I will try according to your algorithm

rye has not taken root here, only wheat-rye. I forgot to remove the paddle

Today I put white bread according to recipe # 1 from the book. It turned out great

What a handsome man!

[Maria]

Maria, with a good bread
and I did business today
Yesterday I bought malt, in the morning I put sourdough bread, the recipe is the same, I just added 1 teaspoon of malt, I charged the Multi-baker according to your algorithm
everything seemed to be going well, only I looked somehow badly he got up, baking began, and the roof of the roll is not convex, but even, strange, I haven't had this for a long time
Well, okay, I think, probably this malt worked like that, pulled it out, cooled it down, decided to try it and ...
it's not salty at all, I forgot to put salt and sugar
such an incident happened, I had to put on a new dough

Sometimes it happens!

Here's another bread ...
Still, program number 3 (whole grain bread) is very suitable for wheat-rye bread with rye sourdough After a week of daily use, I can't get enough of a new bread maker. pah-pah-pah

[Maria]

Maria, cool bread

Good day everyone.
Girls, I see you are already the owner of this wonderful oven. I am still tormented by doubts. Please help with the choice. I have a big family, only men. Everyone loves to eat deliciously. I wanted to buy an oven not only for bread, but also for soup and complex side dishes. Has anyone already cooked pilaf or hodgepodge, soup, milk porridge? If it's not difficult to tell. I just wanted to buy a slow cooker, but I don't see much sense in it, the main thing for me is baking. Thanks to all.

[Yulevisna]

Yulevisna, I am sorry to use a bucket instead of a saucepan, so I only use it for baking bread and for kneading dough (you can probably buy an additional bucket for multicooker programs, but I bought HP just for bread)
It was interesting to try the rest of the programs, I bought a round cake mold that fits in size, stewed fish, chicken and cooked porridge in it, but the shape is small 1.5 liters, for a large family it will not be enough, I have enough
milk porridge needs to be cooked in a bucket so that the spatula will stir periodically, so I have not tested this program
there is a program Soup, I can't imagine how to cook it in HP
there is no separate lid on the bucket, it is recommended to cover it with foil, the volume of the bucket is 2.6 liters, which means that the output of the finished dish is 2 liters, whether this is enough for a large family, I don’t know.
a colorful book with photos of dishes "101 recipes" is attached to HP, it is even somewhere on the Internet, look for it
Although of course there are controversial points in recipes for bakery products, I mostly use recipes from the forum.
somehow so I hope my information will be useful, you decide

Thank you . Good information to think about. Have you already prepared a biscuit or pastries?

Have you already prepared a biscuit or pastries?

The Biscuit program means only baking without kneading and proving, I use it when baking sourdough bread, that is, I knead and proofing on the Yeast dough program, then turn on the Biscuit program
As such, I have not yet tried to bake the biscuit itself, but I think there is nothing difficult, knead the dough manually or with a mixer, put it in the HP and set the baking time.
I tried to bake a rich pie with potatoes, I was not impressed, the top crust did not turn red, added the baking time, but I did not achieve a golden brown crust like in the oven, but I dried the cake, and a small portion came out, in general I decided to bake the pies better in the oven
but I bake buns, they get lush and tasty, the recipe is excellent "Yaroslavl butter roll with streusel", it turns out 6 pieces, here they are

Yes, super!

Good afternoon, everyone) accept the newbie) at the beginning of August she became the happy owner of HP RBM-M1909, chose for a long time, but in the end I was happy with the choice
Baked on the 1st program 2 times simple bread with the addition of flaxseed and sunflower flour



and yesterday baked bread on whey, found a recipe on the forum, baked on 2 mode Franz. bread

Ingredients

serum 250 ml
olive oil 1 c. l.
sugar 1 - 1.5 s. l.
dry milk 2 sec. l.
salt 1 tsp
flour - 1 s. (can be w / s) 400 g (+/- 10g)
dry yeast 1 tsp
instead of olive, I put vegetable oil

the ball was small, weight 750 grams, rose remarkably, and how delicious

I also made condensed milk in it, on the Dessert mode or something: pard: I already forgot
and a cottage cheese cake with currants, it turned out delicious, but it was not baked as it should, it is necessary to select a recipe, I did not take a photo unfortunately (
Next in line is Borodino bread and yeast dough kneading

[Yulia]

Yulia, congratulations on your assistant! Successful bread to you!

Accept replenishment in the ranks of bakers, ladies, my husband donated RBM-M1919 to the DR ..)

I baked it according to Irina's recipe,

Lenten kulich in a bread maker. Very airy and delicious! Water 300 ml, 3 tablespoons rast. oil,), 0.5 tsp. salt, 6 tablespoons. tablespoons of sugar, 500 gr. flour, vanillin 1 tsp, 2 tsp dry yeast. Candied fruits and raisins to taste. Baking program. 1 kg.

adjusted for my flour (a little more, to a good kolobok, thanks to the corresponding MK on the forum) and added butter, reducing the sugar by one spoon. Oh, yes, even a pinch of citric acid and rum essence splashed a couple of drops, for aroma ..)))) Salt, sugar, vanillin and acid dissolved in water, on the advice of experienced members of the forum, added butter, flour and yeast to the hole. After the penultimate proofing, I kneaded it with my hands, at the same time removed the kneading spatula.

The bread, indeed, is very airy, rose well, even excessively, "got out" of the mold with a "hat", like the author of the recipe .. I think that the recipe for our bucket should be reduced by a quarter or the yeast removed, there is a taste of not fermented dough .. It was baked, the crust is lightish, as promised, even on the "dark crust" .. Nothing failed, it keeps its shape perfectly, it came out easily!

To the taste of bread:

1. There is very little salt in the recipe (0.5 tsp.l.) on almost a kilogram of dough, another time I will put 10-12 grams.
2. There is something lacking in the taste, and not a loaf, and not a pastry, perhaps due to a lack of salt ... Or maybe this is the expectation of a more rich taste, provoked by the aroma of rum and the taste of candied fruits with raisins .. The cake is really very lean , I want to try to make it the same, but with milk, with butter, with less yeast and bake on the "French bread" program .. It seems that the "baking" for this recipe is excessive ..





Morning edit: the cooled bread tastes like a rum woman, if you make more sugar and remove the butter, it will be one to one ..)))) For all my lamentations, my husband, with his mouth full, eating the first half of the cake, mumbled that I was being capricious and took the second one to work to show off ..))))))) And he was spoiled by me ..

——————————————————————————————

P.S. The first oven and bread, too, except for the morning Borodinsky from the mixture "Chl **** rg", was afraid of the "first pancake" and insured herself .. By the way, it came out perfectly and so tasty that I was, I'm not afraid of this word, GOATED in blink of an eye, while still scalding hot .. Had an amazing chocolate-malt taste ..) I'll try Borodinsky's recipe from the forum, but I will repeat it from the mixture - a quick and safe option! Baking on the "Borodinsky" mode.

I agree about the last exercise with the ladies, it is superfluous, and it will not hurt to take out the spatula .. Otherwise, it is pure and unclouded delight! The stove is a miracle!

or subtract yeast

very little salt (0.5 tsp)

I would either add salt to 1 tsp or reduce the yeast to 1.5 tsp.

There is something missing in the taste, and not a loaf, and not a muffin

Well, according to the name of the recipe, it was originally stated that the cake is lean, it contains vegetable oil instead of butter and water instead of milk, and there are no eggs
if you want rich, then the forum has a great many wonderful recipes, one Royal Bummer is worth something

and here are Yaroslavl buns, I also baked them in a bread maker
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418068.0
I don't buy ready-made mixtures, I recently bought malt and add it to my starter
it's been a year since I haven't bought bread in the store
but when I bought a bread maker, I "infected" all my relatives with home baking
now everyone eats homemade bread

Well, as a beginner, I will not give up the mixtures yet, probably, although I have already bought malt and I will try to bake Borodino in a forum way the other day ..))) I will share the result! And the buns of Yaroslavl

and here are Yaroslavl buns, I also baked them in a bread maker

I'll try to bake tomorrow, thanks for the recipe!
I don't like the classic Easter cake precisely because of the abundance of eggs, therefore, most likely, I will try to modify the lean recipe and look at the result, as a basis for the experiment I liked the Velma ..))))))

I will try to modify the lean recipe and look at the result, as a basis for the experiment I liked the Velma ..))))))

baking is a creative work, so good luck with your experiments!
I also want to share yesterday I laid out my recipe for pies with cabbage
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=461816.new;topicseen#new
I am also not a fan of eggs in dough, I only use them in Easter cakes
take a closer look at this dough, it is universal, you can add sugar to your taste and you will get sweet pastries
in general, you can also experiment, I tried to knead it in a bread maker, just pour in the oil more carefully so as not to splash

ABOUT!

yesterday I posted my recipe for pies with cabbage

This is, in fact, my "eyeball" dough recipe for any pies, only I sculpt it on warm water, instead of milk, so that it is not lush, however, I do not measure anything, how it goes, so it goes .. But there is a minus , when they ask for a recipe - I can only give it "off hand" .. Now I will give yours ..)))) Perfect proportions !!! I will definitely try to make it with raw filling! There is still somewhere in my bins a recipe for aspic dough on kefir for a pie with cabbage, it is also made with raw, a Siberian friend taught me ..

Yeast, puff, dumplings / noodles, pancake and shortbread dough, I generally do "by eye" all my life, here the main principle is to learn which ingredient exactly adds to the taste and consistency of the finished product, then this is an excellent field for experiments .. Here are just biscuits I don’t get it .. my mother-in-law is lush, and I have pancakes next to her, in the same oven and according to the same recipe ..)))))) And her custard buns are better ..
It always turns out to be a win-win, even I have an buttered biscuit with apples .. I want to lay out recipes for both apple and aspic, but I’m dulling something and I can’t figure out how to add recipes here ..

P.S. I figured it out, like .. cretinism, after all, is being treated ..))))

I want to lay out recipes for both apple and aspic,

waiting ...

[french bread]

waiting ...

Here ..)

Butter biscuit with apples (charlotte variations)

Jellied Pie with Raw Cabbage Filling

———————————————————————————————————————

Burned today french bread Here's a simple recipe:

Wheat flour, premium quality - 500 gr
Water 270 ml.
Salt 1 tsp
Sugar 2 tbsp. l.
Yeast 6 gr.
Vegetable oil 1 tbsp. l.

Mode: French bread. After the last workout, I took out the paddle ..







The last fit is definitely superfluous. The gingerbread man is a little sticky during the kneading process, she barely resisted the temptation to add flour and butter, trusted the feeling of elasticity and for good reason. Yeast, sugar and salt are just right, it tastes like a city loaf, it feels like gray round Leningrad bread in the mouth, it even smells the same. Nostalgia ..)))