Bread maker Redmond RBM-1914

For quite a long time I began to think about purchasing some kind of bread machine, but the prices, in truth, pushed me away from the purchase a little. And at one point, in one store, I saw a small RBM-1908 at an attractive price and with a good design. The reviews were also good, but many noticed the fact that this model is a little weak, the bread can be poorly baked and after the program you have to additionally bake it in the "baking" mode. This option, to put it mildly, was a little sad, because I plan to bake bread on a delayed start so that in the morning, before work, without much time, I could enjoy a piece of fresh hot bread.It's a pity, because the functionality of this model is pretty good.
Then Redmond RBM-M1914 caught my eye, it seems like a novelty, there are no reviews yet. According to the characteristics - all the same 19 automatic cooking programs as in the RBM-1908, only the power is no longer 450 W, but 600 W. And the maximum weight of finished bread is 1000 grams (instead of 750 grams - 1908). By the way, the price is not much higher. We must take

Specifications:
Power 600 W
Baking dish capacity 3 l
Baking weight 500/750/1000 g
Electronic control type
Body material. metal and plastic
Baking dish coating non-stick
LCD monochrome
Non-volatile memory 15 minutes
Overall dimensions 355 × 240 × 302 mm
Net weight 4.3 kg
Power cord length 1.2 m
Maintaining the temperature of ready meals (automatic heating). up to 1 hour
Delayed start up to 15 hours
Choice of crust color light, medium, dark
Add ingredients by sound signal

Number of programs: 19
- CLASSIC BREAD
- EXPRESS
- SDOBA
- FRENCH BREAD
- WHOLE WHEAT BREAD
- BORODINSKY BREAD
- GLUTEN-FREE BREAD
- DESSERT
- LEAFLESS DOUGH
- YEAST DOUGH
- MILK Porridge
- CAKE
- JAM
- YOGURT
- BAKERY PRODUCTS
- SOUP
- EXTINGUISHING
- BREAD WITH ADDITIVES
- RYE BREAD

Equipment:
- Bread maker
- Baking dish
- Beaker
- Scoop
- Paddle for kneading dough (2 pcs.)
- Kneading paddle extraction hook
- Book of recipes
- Manual
- Service book

I would like to say right away that I am just a beginner "baker", if I can call it that))) I bake bread for the first time in my life, and first of all I tried to bake 750g "white bread" according to the attached colorful recipe book, and surprisingly, everything worked out ... Unfortunately, I was so carried away by the process that I did not photograph anything in the process, and the hot bread turned out to be very tasty, with a beautiful crispy crust, that did not even have time to cool down, as it was eaten by my household)) From the comments on the recipe, only salt is needed a little a little more
During kneading, the breadmaker tries to shake a little, but does not run away from the table, since it is firmly attached to the table with 4 suction cups.

The noise level is not high, but still a little audible. Here is a squeak that the bread is not quite quiet (although you can't call it very loud), but it's probably for the best, but in the room I can always hear that it's time to go to the kitchen.
The non-stick coating on the bucket is good, after the end of cooking, I put a towel on top, turned the bucket over, shook it a little and the bread easily popped out, albeit with a spatula, but it's not scary. At the same time, the bucket remained practically clean.

I bought a bread maker only for dough and bread, so I can't say anything about other modes yet, I don't think I will cook porridge, soups and main courses in it)

The second time I was preparing "classic whole grain bread", all according to the same recipe book.

I think there is no need to describe the process itself, I will show only the final result



The crust is beautiful and crispy, everything is baked inside (except that there were small questions about the kneading, but I probably did not put the ingredients correctly somewhere), and again we really liked the taste of the bread. Something like this In the future I want to try the recipes from the site. Share your results if someone like me purchased this model

I have the same, but only in 1913. It would be interesting to look at the rye bread. I just bought it today.

I have 1914 since April. It bakes well and the recipe book is good. Now I only make dough, but bake in the oven. I divide the dough into two bars. It's more comfortable for me. And most importantly, the stove is lightweight and easy to carry from place to place.

I have the same, but only in 1913. It would be interesting to look at the rye bread. I just bought it today.

just today found rye flour in my stores) Tomorrow I'll try to bake

I liked the proportion of 350 wheat + 150 rye + flax seed

Literally the day before yesterday they brought the stove, took it from Ali, at a discount, the price is sweet, but I think it won't get any worse. Yesterday there was a run-in, having smoked the forums to the point of stupor, immediately began to break the rules, at first I filled everything dry and filled it with liquid and warm. The kneading turned out to be normal, the stove swayed a little, but did not try to escape, although not heavy. From the digressions, I kneaded for 750g, and put the program on 1kg, and the longest program for 4 hours, because I was not sure about the yeast, but again, while I was breaking the rules, I forgot to add butter, but the bread still turned out to be excellent ... While it was warm, the crust seemed very tough, although it crunched perfectly, after a night spent in the bag, the whole crust was moistened, "gone so to speak" and the bread seemed even tastier.
But I didn't even hear the signal about the end - I was in another room, the computer and the fan were working, so it is not so loud as many complained about the stoves of this brand. Today I will continue testing, we must not forget to take a picture, and again I will share with you my impressions of the new oven in every sense.

I beg your pardon, I didn’t have time to take pictures of the bread .... I was attacked ...... by children and cut a loaf without letting it cool down. I made rye-wheat at my discretion - 400g of wheat flour, 120g of rye, yeast-half a packet (5.5g) water 200ml, milk 150ml, such a good spoonful of butter, a tablespoon of sugar and 2 teaspoons of salt (I like slightly salty), milk was cold, added oil to it and heated in the microwave to about 40g. I baked it on the "French" program, the crust is dark, the weight is 1kg, it turned out to be an excellent result, the top crust seemed a little thick, but the taste is super, just like I love. Of course, my daughter doesn't really like white, but her son-in-law also liked it.
Next time I want to try to reduce the share of rye by half, I want it to be white, but with a slight rye flavor.



yes, I will add, after kneading in the corners approximately in the middle of the bucket, a little flour remains, I solved the problem by tilting the stove to either side slightly in the first minutes of kneading, literally for 5 seconds and enough, the bun instantly collects flour from the corners and the bucket is perfectly clean.
I don't think this is some kind of flaw in the design or a drawback, so little things. If you do not pay attention to this, then after baking when removing the loaf, this flour will simply crumble and will not spoil either the appearance or the quality of the product.

Hello! Please tell me, today we bought this miracle, but we ran into a problem with the first batch or a bucket (more like a bucket) or the bread maker squeaks loudly, you had the same thing. I'm sitting here thinking maybe after the next baking it will be quieter.

, I have it rattled. I throw the handle of the bucket towards me. Extraneous sounds disappear. And if the handle lies away from itself, there are extraneous sounds. Or try flipping the bucket. Before starting work, I grease the pin on which the mixer is put on with sunflower oil

Do you fix the bucket at all? After installation, it must be tucked clockwise until it stops, it gets up tight and nothing makes a noise, no creaks, you can hear only the quiet hum of the motor and the chomping of a bun.

We fix the bucket, of course. Thank you for responding, the problem was solved after baking the first loaf, today I made pizza dough in it, the creak disappeared. I think the rubber sold out after heating.

Is there a bucket for the soup?

The set includes one bucket for both soup and bread

Very sorry. I need a soup bucket.

And what is such a soup bucket and how does it differ from a bakery bucket? In the instructions, in general, everything is prepared in one bucket - both bread and soups and jam.

In my opinion, two buckets for a multicooker and a bread machine from Polaris-

I have a Redmond stove. I baked rye exactly according to the recipe and for some reason it was not baked. It was damp inside. Maybe a lot of rye flour. Wheat was 200 gr, rye 380 gr. So the recipe is not very good.

and I generally remove the handle of the bucket for the duration of cooking. There is nothing to do with it) And after cooking I put it back. So there is less background noise.

I bought such an oven, according to the recipe book, ordinary white bread did not work out, did not rise and was not baked, I will try an old proven recipe,

[viksvik]

viksvik, strange, for the first time I also made simple white bread according to the recipe book, everything was raised and baked. Somewhere you make a mistake in the process.

Somewhere you make a mistake in the process.

I don't think it should, the baker is not professional, but with experience))) I was embarrassed in the recipe that yeast is 3 grams, and salt is 6 grams, and there is too much water in my opinion, does your recipe sound like in a book? if it does not make it difficult to write, otherwise maybe different parties
Yesterday I baked rye-wheat according to a proven recipe, everything worked out

I don't think it should, the baker is not professional, but with experience))) I was embarrassed in the recipe that yeast is 3 grams, and salt is 6 grams, and there is too much water in my opinion, does your recipe sound like in a book? if it doesn't make it difficult write

In my book, I also poured 260 ml of water (in a complete measuring glass), a tablespoon of oil there, then 8-9 grams of salt (in book 6, well, this is all to your taste), 20 grams of sugar. And flour 420 grams (I always sift the flour directly into the bucket). Then in the "pile" of flour I make a small hole on top and there 3-3.5 grams of dry yeast (I use the SAF-moment, but I didn't like SAF-levure).
During kneading, I always try to control the process as much as possible (if I do not cook by the timer), at least for the first 5 minutes, so that the bun is normal, not too sticky, if necessary, I help him to collect flour from the walls with a wooden stick, and then cook on " classic bread "750 gr., Medium crust. Another important point is that after cooking the bread, I always let it stand for at least 20-30 minutes, wrapped in a waffle towel.
ps. it is better not to open the stove during cooking, as the instructions say. The only exception is during kneading.

In my book, I also poured 260 ml of water (in a complete measuring glass), a tablespoon of oil there, then 8-9 grams of salt (in book 6, well, this is all to your taste), 20 grams of sugar. And flour 420 grams (I always sift the flour directly into the bucket). Then in the "pile" of flour I make a small hole on top and there 3-3.5 grams of dry yeast (I use the SAF-moment, but I didn't like SAF-levure).
During kneading, I always try to control the process as much as possible (if I do not cook by the timer), at least for the first 5 minutes, so that the bun turns out to be normal, not too sticky, if necessary, I help him to collect flour from the walls with a wooden stick, and then cooking on " classic bread "750 gr., Medium crust. Another important point is that after cooking the bread, I always let it stand for at least 20-30 minutes, wrapped in a waffle towel.
ps. it is better not to open the stove during cooking, as the instructions say. The only exception is during kneading.

Believe it or not, I did the same thing, the bun was formed normally, and when the dough began to be understood, it rose more towards the bottom, and the second one somehow spread, where the stars did not seem to converge)))

Has anyone tried yeast-free dough?

Hello everyone. Colleagues, I ask you for help !!! Once upon a time I had HP Redmont, everything worked out very well, and now they recently presented Phillips, but there are no recipes there as I would like, but ... they don't look anywhere for a gift horse ... at all. True?!
In short, I ask for a recipe for bread with Provencal herbs and in what mode it is performed, I, unfortunately, do not remember, but I want to bake it. The whole family adored him. Such a recipe would be in a Redmond recipe book.
And also a recipe for some cupcake and also a regime, but, here's the regime, please describe it, if possible. There is no such happiness in Filipka, you will have to be smart on your own.
And who can give a link to the book of recipes for HP Redmond? I can't find something on the Internet

[Glafira]

Glafira, The whole forum, solid recipes, I don't understand for whom they are laid out