Sofa2016
Good afternoon to all lovers of bread from a bread machine !!!! I'm a newbie! my husband gave it on March 8, 1910, (I chose it for a long time, stopped at it because of the function of Borodino bread, but that's not luck, the very first performance of "SESAME BREAD" failed !!! somehow it was not at all what I expected, and then I suffered .... the next batch was with LINEN SEEDS, hurray !!! mortality !!! gorgeous bread, went off with a bang! DARNITSKY did not disappoint, well, ooooooo delicious !!!! and so I decided to bread ON KVASS ....: (and that's not luck, some kind of sticky and sticking to the teeth, I immediately sensed something wrong when the bun, so well-known to everyone, did not work out, but again reassured myself that apparently on kvass it should be like this ... tell me that wrong, everything went according to the recipe

Technical characteristics of the Redmond RBM-M1910 bread machine

Operating instructions for the Redmond RBM-M1910 bread machine
Sofa2016
and again in 1910, yesterday I decided to cook "Darnitsky with caraway seeds" and again not good luck ..... everything was according to the recipe from the book, everything went fine, and the lump, and the rise, and everything was baked beautifully, but at the end of the program they could not save form, they began to take it out, and then ... they took it out with a spatula, it was torn, just oh, how sorry that! and the taste and smell are excellent, why it did not come out in shape, I don’t understand !!!
The only thing that confuses me, according to the recipe, was written 420 ml of water, and pour the malt into 80 ml of boiling water at 95 degrees, I counted as 80 mi for malt and 420 water according to the recipe, maybe 420 ml already included those 80 ml of boiling water? please tell me who has already cooked according to this recipe ??? it smells too delicious and tastes good, but the fact that it could not stand the shape ... maybe that's the reason that the liquid was too much ???
Anastasenok
Sofa2016, do you use the scales?
Sofa2016
Yes of course! acquired a long time ago!
Bridge
Sofa2016It is very difficult to make recommendations without seeing the recipe and pictures of the bread.
It is not clear what it means to "get it with a spatula"? Is your bread stuck to the mold? Did you let it cool right in the mold to a "grip" temperature? Or did you remove the spatula from the finished bread and tore it? But then, again, it was necessary to let it cool down, remove it from the mold, then take out the spatula carefully. If there are no special hooks in the kit, you can pick it up with something narrow, non-metallic, with a handle of a wooden spoon, for example.
Regarding kneading, baking technology, etc., I strongly advise you to study this extensive topic, sparing no time https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
Sofa2016
I can't attach a photo to messages, somehow it doesn't work, they settle in "my gallery" and the message is not there, but oh well, I'll figure it out ... it stuck, it never happened, some recipes didn't work, but "the loaf flew out without problems" and then it stuck straight, although the bread itself, I would not say that it is sticky and not baked ...Breadmaker-multicooker Redmond RBM-1910Breadmaker-multicooker Redmond RBM-1910Breadmaker-multicooker Redmond RBM-1910

HAPPENED!!! THIS IS WITH FLAX SEED BREADS
Bridge
Sophia, I somehow don’t remember (I myself looked at ETU HP) -Do you have a ceramic bucket or Teflon?
In any case, next time try covering the bucket of ready-made bread with a towel and placing the bucket on a damp towel. And let it cool. At least 30 minutes. Lego bread should pop out.
Sofa2016
Okay, thanks, I'll do it, it's just that this has never happened to me! I will still try to include 80 ml of boiling water in the total volume of water for the recipe itself, 420ml-80ml (for brewing malt), these two changes can save the situation
Breadmaker-multicooker Redmond RBM-1910
Breadmaker-multicooker Redmond RBM-1910
and this is "DARNITSKY" delicious !!!
Ahtuba
Wonderful bread !!! Congratulations on such a wonderful gift !!!
Sofa2016
Thank you!!! but so far I approach each recipe with caution
Ahtuba
This is at the beginning, each time it will be more and more interesting))) As Mikhail Gorbachev used to say to us at one time: "The main thing is to start, and then to get better")))
Sofa2016
: lol: that's for sure!


Added Wednesday 09 Mar 2016 1:30 PM

and here's another big request, such a variety on the site of recipes for KEKS, I got lost, then what goes in the recipe book with a stove, I haven't even ventured yet, because there are a lot of reviews that are crumbled and not very successful, you can share already proven and suitable to this HP? I want not to translate products already ... this is not a cheap pleasure in our time !! and such that he threw everything into the HP in the correct sequence like bread and sit, wait ... where I don’t read it, I have to work with a mixer and in the HP just pour the finished dough, I want to try it very much !!! thanks in advance everyone !!! if possible, I will demonstrate!
Ahtuba
I have 1909, as I understand she is your twin sister, only black. The books are probably different, but I, for example, got Sour cream bread the first time. We liked it very much. In fact, there are a lot of good recipes on the forum. But now I only knead the dough in cotton, and bake it in the oven. So I liked it even more))) I'll be off tomorrow, leaf through my book and write some recipe.
Sofa2016
Marina, most likely our recipe book is the same, maybe with the exception of some, most likely errors about which they write on the Internet and in reviews on Redmondat the same ones, I found typos in sesame bread (which I never got even the second time) and in recipe number 1, I'll come home today, I'll see what exactly they offer, but according to the cake recipe, in my opinion there is only one there, and it is necessary to knead not in HP, but manually, which upset ...
Bridge
Sofa2016As a rule, in all muffin recipes, the dough is kneaded separately, then poured into a mold and baked.
1910 differs from 1909-1910 has a #multi-baker "-programmed mode. It makes sense for you, Sophia, to master it so that the bread is perfect.
Sofa2016
Natasha, I'd love to, I have to sit down and do it, but while I am mastering what is "attached" then of course I will do it! I understand that I need to start learning ...
Bridge
Yes, of course, first you need to understand the processes in general.
Sophia, just looked at the recipe "Darnitsky with caraway seeds" - in it 80 ml of water for malt is subtracted from the total amount of water. That is, you need to brew 80 ml of malt, and add 330 ml to the bucket. Interestingly, they suggest baking this bread on a "gluten-free" program. And if you try it on rye?
How do you like this HP in general? I am confused by the control buttons - are they very dirty?
Ahtuba
Girls, in 1909 there is also a multibaker, no one understands how they differ))) only in color, probably))) and number
Sofa2016
Marina, you have it touch with me with buttons, perhaps this is the only difference


Added Thursday, 10 Mar 2016 08:13

REPORT ON CREAMED BREAD !!!
Breadmaker-multicooker Redmond RBM-1910
Breadmaker-multicooker Redmond RBM-1910
Breadmaker-multicooker Redmond RBM-1910
Breadmaker-multicooker Redmond RBM-1910


Added Thursday, 10 Mar 2016 08:16

AND HERE IS A RECIPE WHICH, WELL, DOESN'T WANT TO HAVE ANYTHING !!!!
Breadmaker-multicooker Redmond RBM-1910 Breadmaker-multicooker Redmond RBM-1910

CAN SEE WHAT MAYBE IN THE RECIPE IS WRONG ???
Ahtuba
Sophia, great bread !!!
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
Very nice bread! In ordinary vegetable oil, sesame is weakly felt, but with sesame oil it is already an amateur. My mom (79 years old) didn't like it, but I really didn't like it. But now I bake in the oven.

Yes, there is touch control in my oven))) But, in general, there is no difference))) Try to bake this bread.
The main thing is the guide to the bun! Add an extra spoonful of flour or, conversely, do not add one (of those 350 grams) to the bucket, you decide, looking at the bun. Good luck!
Sofa2016
aha .... so there is more flour than in the recipe !!!! and yeast with less sugar
Thank you Marina! I will definitely try !!!


Added Thursday, 10 March 2016 9:13 PM

Hello again! Share your experience or tell me where to look for the answer to the problem! If you can see that the "masterpiece" has not woken up, how can you extend the baking time? I dig deeper into the "multi-baker" so nothing happened !!! She squeaks so loudly that even the desire to torture her has disappeared, or maybe it's in vain, in this HP it's impossible ?? Tell me !!!


Added Friday, 11 Mar 2016 08:28

Good afternoon Marina! thanks for the recipe! nevertheless I will finish this "SESAME" and I still tried the cupcake yesterday, unsubscribed in the 1919 topic, I am not happy, I will not waste food and electricity, it’s useless, maybe this cake is only on Easter, but we need to find a good recipe !
why did you switch to the oven? or is it just a story with "SESAME"?
Sofa2016
Good day! I bought the starter culture "Prostokvashino" I want to make yogurt, share the recipe!
sazalexter
Sofa2016, From this fermented milk product it can be that it will turn out, just not sure what it will be yogurt. Details and subtleties here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=479.0
Sofa2016
All the subtleties, as I understand it, occur in a yogurt maker, and I would like to find a recipe with Prostokvashino sourdough
Ahtuba
Sophia, there are no subtleties in the yogurt maker, she just maintains the temperature at about 40 degrees for several hours. The taste depends on the sourdough, it also determines how much this yogurt will be useful for health. I didn't make yogurt in a bread maker. I have a yogurt maker for this (I recently bought a new one) and a slow cooker. And there, and there it turns out good yogurt. I use My Yogurt starter cultures. It turns out to be a good drinking delicious yogurt.

And now I bake bread in the oven because there is just an opportunity to let the dough rise normally and bake as much as needed. In a bread maker, the program does not give us such an opportunity. And I will not bake it separately, as I understand it. And besides, my mom gave me a birthday present - a nice electric mini oven. My gas oven is only suitable for meat, old already. For some reason, both bread and loaves are tastier! I don't know why, but fact is fact!
sazalexter
Quote: Sofa2016
"Prostokvashino" sourdough
This is not a yoghurt starter, but just a product with that name.


Added Wednesday 16 March 2016 09:38

Sofa2016Over-fermentation of products from the store is possible, but risky, in store-bought yoghurts there may be foreign microflora, which, under certain conditions, can develop in place of the Bulgarian bacillus. CP generally does not go well with yogurt, unless of course you use fermentation in jars installed in a bucket of CP. For yoghurt, cleanliness is desirable, and the HP bucket is rather difficult to wash from the remains of bakery.
Sofa2016
Quote: Bridge
How do you like this HP in general? I am confused by the control buttons - are they very dirty?
I just because of the buttons chose it, somehow the sensor was a little embarrassed, I won't say why, somehow the buttons don't get dirty at all, during that time of use at least - they didn't get dirty, I use it h / w day!


Added on Monday 21 Mar 2016 07:02 AM

and I decided to make yogurt all the same in a yogurt maker, all this pampering ... I just thought to try, but no, that's why she is a yogurt maker! as well as with the cupcake, I decided not to suffer! muffins and cupcake - in the oven!


Added on Monday 21 Mar 2016 07:05 AM

Quote: Ahtuba
I use My Yogurt starter cultures.
I returned to my evitalia sourdough - proven and easy to use! I haven’t tried it on activations, and yet I think evitalia is better !!
Ahtuba
And the touch-sensitive "buttons" do not get dirty at all, with a slight movement of the cloth on the panel they are wiped off and everything shines like new, I use cotton very actively.

I must also try to do it with Evitalia.
Sofa2016
Quote: Ahtuba
I must also try to do it with Evitalia.
according to reviews in the interest, I came to the conclusion that a useful thing is this EVITALY
sveta-Lana
Dear bakers, welcome to your ranks, bought a Redmond 1910 today



Added Sunday, March 27, 2016 4:25 PM

I liked the recipe for Rye bread with yogurt, but it seemed that the flour was too much 260g wheat and 200g rye for 140ml water and 120ml yogurt
, weighed it, but didn’t pour it all out, poured 2st boxes, but it turned out to be a bit too much, I had to add 3 tbsp of water directly to the bun, it seemed to be better, now the batch is over, I’m watching what will happen next


Added Sunday, March 27, 2016 7:27 PM

this is my first bread Breadmaker-multicooker Redmond RBM-1910

the recipe from the book, as already mentioned, had to remove 2 tbsp. l flour and add 3 tbsp. l of water and 1 tsp of vegetable oil, baked rye bread on program 14, the recipe recommended putting a dark crust, I put a medium crust, I was afraid that it would be very fried, the roof was cracked, so the amount of flour must still be reduced.
I will show you how it will cool down.
Sofa2016
Congratulations to Svetlana !!! good luck in further achievements !!!
and let the girls write their comments to the recipes from the attached book "101 recipes", who changed or added what, because I see it is still not perfect! (unfortunately) because while I do not risk other recipes, so far only everything from the book !!!
sveta-Lana
Sophia, Thank you!
Quote: Sofa2016
Let the girls write their comments to the recipes from the attached book "101 recipes", who changed or added what, because I see it is still not perfect! (Unfortunately)
come on, the book is colorful, the recipes are attractive, but even when reading some, doubts arise, I want to try everything, but there are so many of them, so comments will come in handy.
And here is my yesterday's bread in the context Breadmaker-multicooker Redmond RBM-1910
it turned out a little heavy and dense, but baked well.
This morning I cooked buckwheat porridge, it turned out crumbly and tasty, although I did not make it according to the recipe, a test portion of 2 tablespoons, 1 tablespoon of vegetable oil and floor. 1 glass of water, program 10, simmer for 25 minutes
But most importantly, I want to master the Mulpekar program, because of it I actually "took a bite" on this stove and am so glad that I bought it.
Sofa2016
Quote: sveta-Lana
, I want to master the mulpekar program, because of it, I actually "took a bite" on this stove and is so glad that I bought it.
OH, then please share !!!! I don’t even know how to approach her, while “I’m working on a book”
sveta-Lana
Sophia, yes, of course I will share,
I also wanted to ask about the display, when I set the program and run it, it glows, and then it goes out, there are numbers, but the screen is dark and you have to look closely or use a flashlight to highlight, is that how it should be?
Sofa2016
yes, everything is the same for me, I highlight both the display and the window when I want to look at the bread
sveta-Lana
Today I baked a wheat-rye bun Breadmaker-multicooker Redmond RBM-1910

Breadmaker-multicooker Redmond RBM-1910
baked well, browned and turned out delicious
but for some reason the roof cracked on the side again, which I don’t understand with the roof.
I took the recipe from the book the same, Rye with yogurt, only poured water instead of yogurt, remembering that the last time there was a lot of flour, significantly reduced it from 460g to 350g
wheat flour 210g
rye flour 140g
water 260ml
instead of molasses sugar 1 tbsp
salt 1.5h lodges
yeast 1.5 tsp
grows oil according to the recipe for 1.5 hours of boxes, I took 1 tbsp of boxes
Program 14 rye bread, dark crust, weight 750g
My bun came out 579gr
Maybe you should have set the weight to 500 grams? may have stalled therefore cracked?
Sofa2016
Great, this is a discovery for me, but I'm tormented ... how to replace molasses ?? and the other day I was making TRANSCE BREAD WITH GARLIC it turned out great, I did not correct the recipe, the only thing I always put on the darkest crust! I miss the standard color. On Monday they promised to bring sourdough for the custard .... very interesting to try, I read it on the Internet, it’s too useful !!!!


Added Saturday 02 Apr 2016 07:50 PM

Or maybe you can add honey instead of molasses, also 1 tbsp. spoon ???
sveta-Lana
Quote: Sofa2016
Or maybe you can add honey instead of molasses, also 1 tbsp. spoon ???
I think you can, in general you can experiment and choose for yourself what you like best

And I'm still trying to grow the leaven myself
the first experiment failed, on the third day an unpleasant smell appeared, I had to throw it away
Yesterday I put it back, today I looked in. it seems that something is starting to work out, I hope the next loaf will be baked with sourdough with a multi-baker

Sofa2016
Svetlana, I see you are already experimenting very cheerfully !! Then tell me about molasses, in what ratio is it replaced? If the recipe goes for 1.5 tablespoons, then I change it to 1.5 tablespoons of honey? Or is it wrong? And another question, you replaced with sugar ... the same amount and put, only sugar (dry ???)
sveta-Lana
Sophia, I won't tell you about molasses, I don't have it
and my experiments consist in the fact that knowing the property of the product, I simply replace it with what I have, and the quantity depends on what result I want to get, I do not like the pronounced sweet taste in simple bread, so I empirically determined for myself , sugar lodge no more than 1 tbsp lodges, or even less
Quote: Sofa2016
only sugars (dry ???)
I dissolve sugar and salt in a liquid, the recipe book contains a sequence of food bookmarks, liquid salt, sugar, flour, etc., I read somewhere, the assumption that someone's bucket was scratched with salt or sugar, here I am being careful
sazalexter
Quote: Sofa2016
If the recipe goes for 1.5 tablespoons, then I change it to 1.5 tablespoons of honey? Or is it wrong?
You need a little less honey, and it will not completely replace molasses, put it to taste like sugar.
Sofa2016
baked yesterday "DARNITSKY WITH Cumin" added less honey, did not make any more changes, but the cap sagged for something
Breadmaker-multicooker Redmond RBM-1910
Breadmaker-multicooker Redmond RBM-1910
Breadmaker-multicooker Redmond RBM-1910
Breadmaker-multicooker Redmond RBM-1910


Added Monday 04 Apr 2016 08:18

and also from the book "AIR" very much! Breadmaker-multicooker Redmond RBM-1910



Added Monday 04 Apr 2016 08:19

both loaves came out on average 975 grams each!
sveta-Lana
Sophiawhat a beautiful bread, justifies its name "Air"

Quote: Sofa2016
baked yesterday "DARNITSKY WITH Cumin" added less honey, did not make any more changes, but the cap sagged for something
Now I looked into the recipe, it is proposed to bake on the gluten-free bread program
I would reduce the amount of yeast and bake on the Rye program
and I still had a doubt about the liquid, in my opinion 410 ml per 550 g of flour is a bit too much, and even there are 4 tablespoons of lodges growing oil
although in the photo you have a cute bun
sazalexter
Sofa2016
Thank you, Alexander! but I want to try from a book ... the recipes are all different, I can't try it in my whole life, di I'm a beginner I'm in this, while I don't really understand what program and why, I don't have the BASIC one


Added Monday 04 Apr 2016 09:39 AM

Quote: sazalexter
and I still had a doubt about the liquid, in my opinion 410 ml per 550 g of flour is a bit too much,
this did not affect Svetlana's taste at all! I was glad that it turned out at all, because in my first race the "lid" rested against the lid, and began to climb out of the bounds, while not baking, I had to throw everything out ... it's a pity, but here's a class !!!! delicious !!!
sazalexter
Sofa2016, Sophia, you have the "CLASSIC BREAD" program, this is the main one.
Quote: Sofa2016
from the book
Very often, nothing happens due to the lack of elaboration of recipes taken from "ceiling" from the Internet and in order to avoid copyright claims, they simply change the components without hesitation. Manufacturers don't care much about the quality of the recipes.
sveta-Lana
Quote: Sofa2016
while not baking, I had to throw everything out ...
why did they throw it out, it was just necessary to finish baking on the Biscuit program, there is no kneading on it and the time is regulated



Added Monday 04 Apr 2016 10:24 AM

Quote: Sofa2016
here is class !!!! delicious !!!
of course, the main thing is that it is delicious, and in time it will be beautiful
Sofa2016

Quote: sveta-Lana
why did they throw it out, it was just necessary to finish baking on the Biscuit program, there is no kneading on it and the time is regulated
I Svetlana did not know about it then, and when he was "baked" I was not at home, my husband was on the farm, began to get it, and he was all torn ...
now I will know how to get out of this situation .... thanks!
sveta-Lana
SophiaDo you know if you can turn off the preheating of ingredients in the 3 Whole Grain program?
I decided to bake bread with sesame seeds, and there was already 4 hours in the program and at the beginning this heating turned on, but why? I have already warmed up the milk
Sofa2016
oh, no, I don't know such subtleties at all, can I just choose another program ???

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers