Bread maker Redmond RBM -1911

Good day to all members of the forum!
I am new to the bread world. I bought HP Redmond 1911 and baked so far only classic white bread, it seems to me damp and the crust on top is white as snow ((((I was very upset.
Maybe someone already has this model, tell us about the features

Technical characteristics of the Redmond RBM-M1911 bread machine

Here I have the same problem ... When I baked for the second time, then in the classic mode, after the end of the cycle, I forcibly put it on the "baking" mode, having previously reduced the time to 40 minutes. Everything worked out. Only for me this is not quite an option ... Can someone somehow solved a similar problem !!!

Same problem

Girls, nobody got used to it?

I made bread with milk, it was super fried! There was a beautiful even crust and the bread itself was delicious. And on the water it is not possible to achieve a crust yet, you have to bake for 20 minutes in the baking mode.

I also made cottage cheese casserole, on the Dessert program. The same thing, it was not baked on top at all, but it was very tasty, in the oven such a deliciousness did not work.

I haven’t tried anything other than bread, I also bake about 20 world and it seems normal, well, I put a dark crust. Apparently not enough time is given according to the program

Try it on milk, it should work without baking. Today I made a cheese one, there is water and milk powder in the recipe, and of course cheese. It turned out super immediately, very ruddy.

Thank you, Elena, I will definitely try.

Thank you, Elena, I will definitely try.

Girls, yesterday I tried to bake bread with the addition of whole grain flour and powdered milk - everything worked out (though I put a dark crust and weight for 1 kg, about the bread itself according to the recipe for 500 g)

[Lui]

Lui, Lyudmila, is it short?

[Lui]

Lui, Lyudmila, is it short?

Whole grain flour gingerbread man. Master Class

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[galya15]

galya15, for a half-kilogram bun, it is quite high about 15 cm in height, there is no photo, since it has already been crushed

I got used to my bread machine, the bread always turned out to be very beautiful, tall and crispy ... True, the process of getting to know the new assistant took much longer than with my old assistant LG.

Hello everyone! I join the community of owners of this HP model.
The initial caution in relation to the apparatus has passed, we got used to it, and now we indulge ourselves with fresh bread with my wife.
The recipes from the book are not all adequately obtained, so I myself experiment with bookmarks and baking times.
Yesterday I achieved an adequate recipe for Borodino bread with a funky aroma and a golden brown crust. So feel free to experiment and you will succeed. The wife bakes bread with kefir sourdough.
And I noticed if you want flavored bread, use olive oil. All successful experiments.

[Borodino bread]

I got an adequate recipe yesterday Borodino bread with awesome aroma and golden brown crust.

Sergei, ask for a recipe in the studio! Make out the recipe as an author's one, it will be interesting for everyone to look at the result, and perhaps there will be those who want to repeat your result

People rarely get a normal result on Borodino bread - we ask for your experience in the studio

Dear friends, bakers.
Grief-misfortune. I am a sociable and friendly person, but neither my actions, nor various persuasions, nor the skill of eloquence - nothing helps. The 1911 Bread Maker simply refuses to be friends with me ...
Before that I had a Mulinex stove (I don't remember the model anymore), its engine burned out, but it baked perfectly.With the same "misfortune" I throw out the fifth piece of an unpleasant, sometimes dry, sometimes wet, awkward and incomprehensible mass.
Main problems:
1. The cooking time cannot be specified in the bread maker ... (increase / decrease)
2. The dough refuses to rise. Once it turned out to achieve a rise, but it took about three - three and a half hours. Since it is impossible to indicate the time for raising the dough in the oven, it ceases to be automatic.
3. The stove bakes, in my opinion, with too high a temperature, it turns out that the crust hardens to the state of a stone, but everything inside is damp.
If anyone has succeeded at least once, please let me know in what mode, with what settings, with what ingredients and their sequence, bookmarks you bake.

PS: I tried to put more yeast, I tried without eggs, the result is the same. The gingerbread man is uniform, not sticky, but heavy. The dough does not want to rise and that's it.

HELPEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE E! Don't leave your young and inexperienced culinary companion in trouble.

[Wet gum]

Wet gum, there is no Multibaker in your model? Then you can vary the modes: they started on one, turned off, started another.
Maybe there really are malfunctions with the inclusion of heating elements on the proofer, and during baking? If you follow the recipe and normal products, then you need to carry it to the service.

[Sergei]

Yesterday I achieved an adequate recipe for Borodino bread with an awesome aroma and a golden brown crust

Sergeiand I join Tatiana. The recipe for the studio ...

Added Monday 30 May 2016 5:56 PM

Wet gum, I have no more complaints about it. Write your recipe, insert a photo of baked bread, try to help with something
I mainly bake wheat-rye bread, I set the mode for rye bread, because I like the fried crust, then I set the max weight and dark crust. And another thing: the recipes in the book are inadequate, so I use recipes from the Internet and always control the bun.

Hello everyone! I also recently purchased this HP model. I'm telling you! Bread is obtained using the "Classic" and "French" programs, as well as from ready-made mixtures (on the same programs). I will join the WetKolobok, I realized that I need to set the maximum weight and dark crust, as well as carefully monitor the kolobok. The problems started on "Cupcake" and "Gluten Free Bread". The cake was baked according to the recipe from the forum with the addition of plums. oils and raisins. I took gluten-free exactly from recipe book No. 23 (mixture of rye 150 g + rice flour 500 g). And here and there, the dough was barely kneaded, the ingredients did not mix, I had to pull it out by hand, then back. Didn't rise, didn't bake. Moreover, during the kneading, it was clear from the sound that it was hard for the stove. Already I began to think that it was broken or something with the engine. But, then I again got the bread that I got in the beginning. I decided not to experiment with Bezglutenov anymore, it's still very heavy. Someone can give a proven recipe for this model of Rye Bread and Wheat Flour Bread and Rye Flour (corn, oatmeal). Preferably without malt and sourdoughs, because I don't know where to get them yet. A proven recipe with a clarification on which program to bake. Thank you!

Without waiting for an answer, I show my first "Darnitsky". The simplest recipe from Nelly Grigorieva with minor changes from me.
In the bookmark sequence:
Water - 300 ml.,
Honey (sugar) - 1.5 tbsp. l.,
Salt - 1.5 tsp.
Rye flour - 150 gr.,
Wheat flour - 250 gr.,
Dry yeast - 2 tsp,
on my own added fried sesame seeds - 2 tbsp. l.,
and ground paprika - 0.5 tsp.
Baked on the proven "Classic Bread" program (3h 05min), it always works. Although rye does not like the second batch, I do not risk it on other programs yet. I controlled the gingerbread man until the end of the batch, added flour. The baking process on this program took 1 hour 05 minutes, I thought for a little time, but it was baked. The weight was set at 1000 gr., The crust was Dark. It looks like a French bun, crusty and soft. Delicious! Cut hot, didn't have the patience.

If you have something to comment on and improve, it's all in the attention.

[galya15]

galya15, Wet gum, baked Estonian, I took everything according to the recipe of the attached recipe book yeast saf - the moment of the bun does not differ at all from the original and the smell is not transmitted cap elastic crust coated bun with a bucket height the dough rose perfectly

I recently purchased this HP model. I found this recipe (unfortunately I don't remember the author): 210ml of warm water
1 st. l. olive or other vegetable oil
1 st. l. lemon juice
150g rye flour
200g wheat flour
1h l. salt
2h l. sugar (or honey, if available)
1h l. dry yeast (SAF usually)
Basic mode (3 hours), loaf size 700g, medium crust.

I corrected it a little: I replaced lemon juice with citric acid (a little)
Sunflower oil.
2h l. Sahara
Stove mode No. 1 - 3 hours.
RECIPE - WORKING. Finally, the hat did not fall.

Added Saturday 24 Sep 2016 10:45 PM

Another recipe that works well in our HP.

Quick bread with semolina in a bread maker

Ingredients
Yeast 1.75 tsp
Wheat flour 450 g
Semolina 50 g
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Vegetable oil 40 g
Water 280 ml

Cooking program: Express mode
Cooking time: 1 h 55 min.

I bought myself this bread maker on NG
I bake often and experiment.
We no longer eat store bread
The most delicate bread is obtained according to the recipe for ordinary yeast, but on the "French bread" program.

I have such a stove, but there is nothing similar to the problems described at the beginning! It’s even strange to read such reviews, since I’m just delighted with her. Maybe someone just got defective models, or they had a buggy batch ...
I have baking experience - about 5 years. Previously, there were two about the same cheapest Scarlett stoves - the first one baked well, but broke down after 2 years, something with a motor. I bought the second one - at the end of the second year it started to fail - with the same ingredients it gave an unpredictable result. I got rid of her and asked for something more serious than Scarlett as a gift for DR. Gave this one.
And while (3 months of use) full stability - it rises perfectly, everything is baked, the "lid" has never fallen off, the crust below is even a little tight for my taste (but my taste is now "spoiled" by braces - I can't bite anything crispy), therefore I always put the weakest one.
I mastered the attached recipes - everything I tried turned out great. Recently I tried a recipe with whole grain flour not according to the attached book, but from the forum - the stove also did it with a bang!

I have such a stove ... no problem! ... it's strange to read such reviews ...
... complete stability - it rises perfectly, everything is baked, the "lid" has never fallen off, the crust below is even a little dense for my taste ... a recipe ... from the forum - the stove also did it with a bang!

When choosing a stove, due to negative reviews, there were doubts about buying Redmond. But, as some author wrote - "all stoves are the same", I decided to buy it all the same. I do not regret buying at all. You have to experiment with flour, yeast, and recipes to find your "own" recipe. A loaf of bread takes less than a day, so I bake it every day.

I got the same bread maker and am very happy! Before buying, I read a lot of negative reviews and thought for a long time whether to buy or not. But the price was too attractive for her.
I immediately baked bread according to the first recipe from the attached book. Everything turned out rose, baked, did not fall. The only thing, I was reinsured in advance and chose a weight of 1000 grams. and a dark crust, instead of 750g, as indicated in the recipe. Result

Hello. Help me figure out the recipe for poppy seed cake for the Redmond 1911 bread maker. The release date of the recipe book is 08/25/2016. The ingredients contain: flour 300 gr, poppy seeds 40 gr, milk 190 ml, sugar 190 gr, eggs 3 pcs, butter 35 gr, salt 3 gr, dry yeast 2 gr. In the order of preparation, an additional OPENER is indicated, which is not in the ingredients. Please clarify the recipe.

For cupcakes, it's better to contact here
Cupcakes in a bread maker (recipe collection)

Help ... indicated ... OPENER, which is not in the ingredients.

We read on a bag of baking powder how much to add to the dough. We calculate for the required weight, but take a little less, because baking powder is soda, and its excess will smell. Roughly speaking, if you calculated about 7 g, then add 5-6 g.

[palma]

Forum users respond. Who has a book of recipes for the Redmond 1911 bread machine. There is a mistake in my book, I want to check one recipe

Added Saturday 04 Feb 2017 01:46 PM

palma, Hello. I recently purchased this bread machine. I have an error in my recipe book in recipe no. 29 poppy seed cake. Can I check the recipe with you? I have yeast in my recipe, and yeast and baking powder are listed in the order of preparation.

Added Saturday 04 Feb 2017 02:03 PM

Katerina_S, Hello. You can check with you recipe number 29 poppycake. Baking powder and yeast are listed in the order of preparation, and only yeast is listed in the ingredients. I have a recipe book dated 08/25/2016. If you have the correct recipe in the book, please answer and send your recipe

There is a mistake in my book, I want to check one recipe

All owners of this HP have such a recipe in this brochure - there is no amount of baking powder. Add 5-6 grams of regular store baking powder. If you add 7 grams, it will smell like soda. Tested experimentally.

[French bread with herbs]

Hello everybody! We have been playing bakers for a month on this gadget) The first tested recipe from the accompanying book was rice porridge. Even on a gas stove, rice does not have time to boil in half an hour, here it turned out to be a real messy porridge, as it should be, very quickly and tasty. You just need to cover the bucket with foil, otherwise the milk will splash. We bought more flour and it began ... I will describe the experience from book recipes:
French bread with herbs Delicious, but did not rise very well, baked. Then I read that garlic inhibits yeast.
Toast bread Delicious, but very crumbly, rose well, the top is baked. You need to try to put it warm in a bag so that it becomes soft and does not crumble. In my opinion, it does not quite taste like store-bought toast bread.
Bread with ham Delicious, well risen and baked.
Corn bread Here the spouse experimented a little - instead of corn flour (for lack of) he added corn grits, and another time wheat grits. Very tasty bread, like grain or with wholemeal flour. Tall, lush, baked.
Bread made from three types of flour Instead of oatmeal, I added corn flour (I already bought it). It turned out to be a little heavy and wet, but tasty.
Borodino bread Exceeded all my expectations! Before baking, I read the forums that it was a very complex recipe, I even wanted to bake it using some proven one from the Internet. But I decided to try the basic one from the book, with minor changes - instead of sugar I put buckwheat honey, not whole grain flour, but ordinary wheat flour. It turned out great, rose moderately, baked, tastes better than the purchased one. She took it out of the bucket and under the towel, cooled down in a bag for the night. I read somewhere that I should lie down for the night. Beautiful in the context, the taste is incomparable! In principle, this is our favorite variety and our new assistant did not disappoint!
Yeast dough I started a dough for the Dagestan miracle. It got mixed up, it went well. It stands in the oven and smells like Miracle with minced meat and potatoes))) next to the child is choking with saliva)
Apple and pumpkin jam (instead of pears) Tasty, but watery, probably due to the fact that there is more liquid in the pumpkin.
I tried the recipe from the Internet Bread with pumpkin, I added grated pumpkin to the dough, it turned out to be a beautiful yellow lush bread!
In conclusion, I want to say that the book contains good recipes, do not be afraid to try and experiment!
That's all for now. I went to get a miracle!

Have purchased this HB! recently, after reading the reviews on this forum, I followed some advice and, as it turned out, in vain.Some write that the crust is pale as snow, someone does not bake it, in my case, the oven bakes too much, as a result the crust is * light * -too dark, it is not clear what to do then with a dark crust, because after trying- the crust has burned out as a result (no longer edible). I decided to do it strictly according to the attached recipes, plus good scales and ingredients. The result was good: White bread, French, well, except that the color of the crust is no longer lighter, as I wrote above. Now, in the recipes, I began to adjust the weight and quantity a little. liquids: No. 1-WHITE BREAD: sugar 1 tbsp. l., and not 2.5, as in the recipe, in this case the bread is sweetish; I reduced the water by 10 ml. Everything else is according to the recipe, but I only put on a light crust. FRENCH BREAD: Instead of powdered milk-200ml. good (in my case, rustic) and 100ml. water, everything else according to the recipe. Bakla ESTONIAN BREAD: I slightly reduced the sugar and replaced the water with 200ml milk and 50ml. water. This time the crust is quite dark, but the bread itself is delicious. Of all the recipes I've tried, my favorite was plain white bread. But the CAKE is not baked at all, inside is half-baked mass, something with the recipe is clearly not right. There are photos, but on this site it is not clear how to upload them ..

... The cupcake is not baked at all, inside is half-baked mass, something with the recipe is clearly not right.

The cake is baked almost evenly, if at the end of cooking you extend the baking for 15-20 minutes (mode 15 - baking).
Yeast matters - if you experiment, you might be surprised.
Baking powder 5-7 grams.

There are photos, but on this site it is not clear how to upload them ..

How to insert a photo, see the end of the first post - here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

And to help the topic of this section, especially the MASTER CLASSES for kneading the dough (BOXES)

Hello bakers! Can you please tell me if this oven can handle dumplings?

It does an excellent job - yesterday I started 5 batches for dumplings - I just slightly adjusted the recipe for myself - 220 water, 1 egg, 1 tbsp. l. rast. butter, 10 g salt, 470 g flour. In the first I added 500 g of flour, but for me the dough will be so hard.

Something with navigation is difficult here, it seems like it’s not a "teapot" on the forums, but here the problem is to upload a photo, they write: Sorry, but the Forum rules are forbidden for newcomers (up to a ban) to post any external links.
Please correct your message.
Advertising is also prohibited on the forum. I followed the instructions, copied the photo, and here

To insert your photo into a post, see the instructions here, at the end of the first post CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

This is my first French bread.

Continuing my review of recipes from the book.
I bought whole grain flour and baked Borodinsky according to the recipe with it (before that with wheat) - the bread is delicious, but it did not rise well, did not get mixed up on the walls and came out heavy. I will continue with the wheat oven.
We bought a mixture of Garnets gluten-free white bread, I did everything according to the recipe, it turned out some kind of nonsense - a very thin dough, first it rose, then fell off, the appearance is extremely unsightly.

Added Sunday Feb 26, 2017 3:41 PM

Here's a byaka came out.

[tatka14]

tatka14, 🙂

We bought a mixture of Garnets gluten-free white bread, I did everything according to the recipe, it turned out some kind of nonsense - a very thin dough, first it rose, then fell off, the appearance is extremely unsightly.

It's not about the stove, it's about the recipe - reduce the liquid and everything will work out!

the appearance is extremely unsightly.

Come here, learn how to make bread dough CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
First of all, we read and look at the pictures "as it should" here MASTER CLASSES FOR KNITTING THE TEST (BOLS)

The cake is baked almost evenly, if at the end of cooking you extend the baking for 15-20 minutes (mode 15 - baking).
Yeast matters - if you experiment, you might be surprised.
Baking powder 5-7 grams.

After the translated products, I do not yet risk making cupcakes in HP, I even have good baked goods in a multicooker, for example charlotte and biscuits, but here: girl-th: Here you post a photo of the cupcake you get, then we'll see: girl-yes: And frankly a strange combination of yeast + baking powder, it's just a typo. At the expense of my experience in baking cake: I have good yeast, proven, bread always turns out well. And there is absolutely no way to add BAKING, because in my case the sides, the whole crust are already burnt, but inside it is not baked.

After the translated products, I still don't risk making cupcakes in HP, I even have good baking in a multicooker, for example charlotte and biscuits, and here you post a photo of the cake you get, then let's see And honestly, a strange combination of yeast + baking powder, it's simple typo. At the expense of my experience in baking cake: I have good yeast, proven, bread always turns out well. And there is absolutely no way to add BAKING, because in my case the sides, the whole crust are already burnt, but inside it is not baked.

There is no way to bake and photograph my cake before Easter. For the post.
I baked it a couple of times without baking powder (according to the original recipe) - I didn't like it.
As the time increased, nothing burned, only the cake darkened beautifully.

Experimentally changed the basic cake recipe.
Instead of water, you can use banal sour milk from sour store milk.
You can add some stale cottage cheese.
If you get a thick mixture, add a little water.
If you add a teaspoon (or less) of baking soda, the cake rises to the edge of the bowl.
You need a little more sugar.
Too much poppy appears in the original recipe, you can safely reduce it by half.
You can use flakes of coconut instead of poppy, but the (small) candied fruits are the tastiest.
This recipe does not require additional baking time. Immediately after the end of the program, CAREFULLY (may break) remove the cake from the bowl, immediately wrap it in a towel or cotton cloth. Let it brew until it cools completely. Enjoy straight hands, life, and delicious cake)))

Don't be afraid to experiment, because the bread maker is just an oven. Hands and head are the main tool and the key to success)))

[Butter cake]

Bake Butter cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html great option!

Bake Butter Kulich

I didn't do well at Redmond last year.

I didn't succeed in Redmond last year.

After such reviews, I don't really want to translate products, even just experimenting is quite expensive (as anyone) at the present time.

Added Thursday, 02 Mar 2017 2:30 pm

Stradivary, you know, not everyone is equally talented, I've literally started cooking flour products for the last few years, first in the oven, now the technique helps. And for someone, everything is simpler, once or twice and it's ready (well, not without difficulty, of course), they know the subtleties, so to speak, that's how you and, thanks for the detailed tips, I'll try after the post.