Bread Maker Kenwood BM450

Why, the most that not to eat up the argument! There should be no backlash, my mixer sits tightly on the pin, the current is spinning along with the pin.

Is it really, really tight? : pardon: I have a backlash, small, but there is, here they already wrote a little higher that it seems to exist on all HP ... Maybe in Russia the marriage is solid?

The bucket can be washed from the outside, but it is better not to immerse the drive shaft in water, it is below the bucket. And I did not pay attention to the backlash on my stove, and when I bought my sister Panasonic, they found a backlash and looked at all the models (from other companies) in Eldorado and found that everyone has a backlash, well, I looked at my own house, apparently it should be so. And I ordered molasses and other ingredients through the online store, but I never used molasses, waiting in the wings, more often I use kvass rye wort for rye bread and sugar or honey.

Damn, there was some kind of squeaky creak when mixing! : o Is this a reason to take HP back to the store ?? !!

Hello everyone. Yesterday I finally took my stove from the store. I have already baked the first bread. Plain white. It turned out perfect. Now I threw in the ready mix for Fitness bread. I put it on the first mode, although I doubted for a long time, I can put it on the third program. But the pack says that you can put on the main program, so I'll believe it.

The second bread from the ready-made mixture S. Pudov "Fitness bread". Baking on 1 mode. Ingredients: wheat flour of the 1st grade, peeled rye flour (coarse flour), linseed flour, buckwheat flour, dry sourdough, fermented rye malt, wheat bran, sunflower seeds, vegetable fat, edible sea salt, yeast (in a separate package ).

Brioche is simply delicious

Beautiful bread, and I never tried to bake Brioche, now I will definitely bake it, but for now I love French the most, the simplest and most delicious.

Beautiful bread, and I never tried to bake Brioche, now I will definitely bake it, but for now I love French the most, the simplest and most delicious.

I've baked everything according to 1 program before. I'm thinking of starting something else to bake. In French bread, program 5 in the recipe book for 1 kg of bread is 540 ordinary white flour and 60 grams of some fine French flour, what is this? or not to bother and put the usual 600 grams?

Beautiful bread, and I never tried to bake Brioche, now I will definitely bake it, but for now I love French the most, the simplest and most delicious.

Where do you get the fine flour?

I've baked everything according to 1 program before. I'm thinking of starting something else to bake. In French bread, program 5 in the recipe book for 1 kg of bread is 540 ordinary white flour and 60 grams of some fine French flour, what is this? or not to bother and put the usual 600 grams?

So this flour confused me, that's why I didn't bake French

I don't bother with flour, I take 600 g of premium flour. At the beginning of baking, I tried to look for everything that was required in the recipe, the search was not crowned with success, and I realized that the easier the better.

Did anyone make dough in HP on dumplings? Share the recipe, please.

Dough for dumplings; 350 ml of water, 1 egg, 800 g of flour,!, 5 tsp. salt, during kneading control the bun, you can put 700 g of flour, and add the rest in the process, for the first time the dough turned out very steep, now I control it.

Dough for dumplings; 350 ml of water, 1 egg, 800 g of flour,!, 5 tsp.salt, during kneading control the bun, you can put 700 g of flour, and add the rest in the process, for the first time the dough turned out very steep, now I control it.

Thank you!!! I'm braking something. What program should I use?

I make the dough on program 10, after the end of kneading, I immediately take out the dough and make dumplings or dumplings, you do not need to proof the dough, you can make your favorite program to speed up the kneading, at 10 - 3 minutes the first, 27 minutes the second, in your favorite second for example 10-15 min. Experiment.

Beautiful bread, and I never tried to bake Brioche, now I will definitely bake it, but for now I love French the most, the simplest and most delicious.

And what is Fran. different from the main program if you use plain flour? As I understood from the recipe, the difference lies in the addition of this mysterious flour.))

On the main program, the recipe book offers recipes with an egg, butter, etc., French only water, flour, salt, sugar, yeast and programs 1 and 5 are given off a little in time, and "Brioche" is baked on program 6 for sweet bread ... Yesterday I tried to bake "Brioche", but the electricity was turned off and the bun remained unfinished, because I will repeat the experiment later.

I would like to make a proposal to the discoverer of this temka. Is it realistic to include links to recipes in the first post? It is laborious, but grateful, because flipping through all 60 pages in search of a recipe is very inconvenient. It would be very cool.

I would like to make a proposal to the discoverer of this temka. Is it realistic to include links to recipes in the first post? It is laborious, but grateful, because flipping through all 60 pages in search of a recipe is very inconvenient. It would be very cool.

So the recipes should be looked for in the relevant sections, but here it is necessary to consider only the features of this HP.

So the recipes should be looked for in the relevant sections, but here it is necessary to consider only the features of this HP.

So in the special. sections are common recipes for all HP. For example, it is not clear to me on which mode to bake in my HP

So in the special. sections are common recipes for all HP. For example, it is not clear to me on which mode to bake in my HP

So you just need to watch what time comes to our stove. For example, I often use 1 program, I have programmed myself another favorite program. I'm just fantasizing. I can just scrape the flour over different jars, add borage, semolina or something suitable and bake it that way. If there are different components of cereals and flour, I choose the heated program and the longest one for baking. Everything came to me over time. Now I automatically throw everything into the bucket by eye. Yesterday I made bread from the remnants of wheat of the 2nd grade, a baking mixture for bread with seeded bread, there was a bit of instant oatmeal and a bit of corn flour, plus now I always throw flax seed into the bread. I baked all this on 1 program. everything was baked wonderfully and rose.

So you just need to watch what time comes to our stove.

Thank you. Maybe the truth will come with time. And so far, I bake only according to recipes from a book, and from ready-made mixtures, in the first mode

Thank you. Maybe the truth will come with time. And so far, I bake only according to recipes from a book, and from ready-made mixtures, in the first mode

And I do not bake ready-made mixtures in pure form. I add in proportion to regular flour. I don't really like the taste of a clean mixture. And according to the recipes, I almost never baked, or rather brioche. And so I look in the tips for what button for how long! Good luck, experiment !!!

[Rye custard bread is real (almost forgotten taste).Baking methods and additives.]

So in the special. sections are common recipes for all HP. For example, it is not clear to me on which mode to bake in my HP

Read the kneading, raising and baking times.
You put it on your HP or select an already built-in program and that's it!
Here with examples --- >>> Rye custard bread is real (almost forgotten taste).Baking methods and additives.

Thank you. Maybe the truth will come with time. And so far, I bake only according to recipes from a book, and from ready-made mixtures, in the first mode

Try to bake bread with cheese and sesame seeds on program 5 (French), French on sparkling water on program 5, milk on program 1, all these recipes are on the bread maker here. From the recipe book for Kenwood, bread with caramelized onions will come out, I only bake it on program 1 and put 1.5 tsp of yeast, the rest is all according to the recipe. I bake a sliced ​​loaf, I make the dough on program 10, I bake 2 loaves of this dough in the oven, the recipe is also on the forum, if something is not clear ask.

Try to bake bread with cheese and sesame seeds on program 5 (French), French on sparkling water on program 5, milk on program 1, all these recipes are on the bread maker here. From the recipe book for Kenwood, bread with caramelized onions will come out, I only bake it on program 1 and put 1.5 tsp of yeast, the rest is all according to the recipe. I bake a sliced ​​loaf, I make the dough on program 10, I bake 2 loaves of this dough in the oven, the recipe is also on the forum, if something is not clear ask.

Thank you! Here the rifled one is very necessary, now I will look. The husband demands

I baked bread on program 1 with SAF-MOMENT yeast, but since the Moscow proizvodstav yeast ran out, I bought exactly the same one from Kiev. Everything is exactly the composition, packaging, that's


But nevertheless, on Moscow bread it turned out as in the picture, airy, and on Kiev bread already 2 bread, low, baked, but as if not lifted. Some kind of dense, in general, not that, the technology and the recipe were all kind of followed, it seems that yeast matters, how can this be, they are apparently the same ...

Did you look at the production date on the package? If everything is in order with the date, it means that the yeast is bad, they wrote somewhere that there is a fake. Yesterday I bought a fast-acting yeast "Fast Kitchen" later I will post a photo, so I fermented rye bread, the yeast turned out to be very active, I will try to bake a white one today and write about the result.

I don’t understand anything, I again baked a normal, raised loaf, and then again this is what happened. Again, some kind of knocked down mass, this was a dosage for 750 grams, in a round bucket (




maybe the stove is broken? The recipe seemed to follow the whole ...

And what is the recipe for this bread? If it works out every other time, maybe it's the ingredients? Try to bake French according to a recipe book for the oven, a kilogram loaf is better, if you need to reduce a little more than 1 tsp of yeast by 750 mg, one and a half will be a lot, the bread will settle during baking, checked. I did not have such problems, only problems with rye bread, I knead on program 10, after turning off I control the rise of the dough, if I did not turn on the baking in time for 1 hour 30 minutes, it may settle, if I turned it on earlier, the crust will tear.

[there were no problems, only problems with rye bread,]

And what is the recipe for this bread? If it works out every other time, maybe it's the ingredients? Try to bake French according to a recipe book for the oven, a kilogram loaf is better, if you need to reduce a little more than 1 tsp of yeast by 750 mg, one and a half will be a lot, the bread will settle during baking, checked. I have such there were no problems, only problems with rye bread, I knead on program 10, after turning off I control the rise of the dough, if I did not turn on the baking for 1h30min on time, it can settle, if I turned it on earlier, the crust will tear.

What are the difficulties with rye?
It's very easy to bake it in this stove!

I don’t understand anything, I again baked a normal, raised loaf, and then again this is what happened. Again, some kind of knocked down mass, this was a dosage for 750 grams, in a round bucket (



maybe the stove is broken? The recipe seemed to follow the whole ...

Where is the recipe and the cut lost?
And what is baked every other time?
Ask more clearly!

What are the difficulties with rye?
It's very easy to bake it in this stove!

I tried to experiment with my favorite program for rye bread, in the end I decided that it was easier to follow the bun.I don’t know why, but rye bread according to the same recipe and on the same program turns out differently every time. But from white flour, without hesitation, I put the ingredients strictly according to the recipe and always an excellent result, I do not use only quick baking.

Where is the recipe and the cut lost?
And what is baked every other time?
Ask more clearly!

I baked one program "White bread", only without eggs. Before that I baked with and without an egg, it turned out equally good bread. Unfortunately, I cannot show the cut, I have already taken bread to the birds ...
It was always baked normally from the moment of purchase, for 5 months already, since I only learned kulebyaka. And then a bad loaf turned out in a row, then with other yeast it was normal, and then with 2 different yeast 2 loaves that did not rise again. Now I'll try to download it again, let's see what happens. I read that drafts can affect baking, is that really so important?

[Rye custard bread is real (almost forgotten taste). Baking methods and additives.]

I tried to experiment with my favorite program for rye bread, in the end I decided that it was easier to follow the bun. I don’t know why, but rye bread according to the same recipe and on the same program turns out differently every time. But from white flour, without hesitation, I put the ingredients strictly according to the recipe and always an excellent result, I do not use only quick baking.

Well, if you don't follow the rye bun, the result will stabilize.
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

I baked one program "White bread", only without eggs. Before that I baked with and without an egg, it turned out equally good bread. Unfortunately, I cannot show the cut, I have already taken bread to the birds ...
It was always baked normally from the moment of purchase, for 5 months already, since I only learned kulebyaka. And then a bad loaf turned out in a row, then with other yeast it was normal, and then with 2 different yeast 2 loaves that did not rise again. Now I'll try to download it again, let's see what happens. I read that drafts can affect baking, is it that the truth matters so much?

Judging by the description, more of a problem with yeast.
Watch the quality of these.

Judging by the description, more of a problem with yeast.
Watch the quality of these.

Perhaps before that there was a whole lot bought, and nothing like that, but then they ended up, bought new ones, like the same, but on you, ...

Help me please! Yesterday there was such a situation - I was baking standard bread and somewhere in the middle of the process the electricity went out for 25 minutes and therefore the program was stopped. The only thing I came up with was a quick baking program, but the bread was a little damp and I had to bake it in a pipe. Who knows what to do in such situations. I have a 450 Kenwood model.

Help me please! Yesterday there was such a situation - I was baking standard bread and somewhere in the middle of the process the electricity went out for 25 minutes and therefore the program was stopped. The only thing I came up with was a quick baking program, but the bread was a little damp and I had to bake it in a pipe. Who knows what to do in such situations. I have a 450 Kenwood model.

Recently, my husband, taking out the spatula, pressed the shutdown button and the program started from the beginning, and all the kneading had already been done and the last process remained before baking. so I just turned off the oven and left the bread on the rise, and then turned it on for baking for 50 minutes. The bread is great. Maybe you should have done the same? Let it stand if the kneading has already passed, and then bake it on the baking.

Tell me, should the bun on any recipe have approximately the same consistency? I just don't have scales yet, I measure flour with glasses.

Try to bake bread with cheese and sesame seeds on program 5 (French), French on sparkling water on program 5, milk on program 1, all these recipes are on the bread maker here. From the recipe book for Kenwood, bread with caramelized onions will come out, I only bake it on program 1 and put 1.5 tsp of yeast, the rest is according to the recipe.I bake a sliced ​​loaf, I make the dough on program 10, I bake 2 loaves of this dough in the oven, the recipe is also on the forum, if something is not clear ask.

Tell me the recipe with cheese and sesame seeds, please. And with caramelized onions. I recently acquired HP, I didn't have a recipe book, but I have a disc. There is no such recipe with caramelized onions!

Turkish woman, here is bread with cheese and sesame seeds https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9234.0, only I took 175 ml of water and baked it on the "French bread" program. Well, now with caramelized onions - 50 g butter sl., 1 onion chopped and fried until golden brown, milk - 350 ml, flour-600 g, salt-1 tsp, sugar-2 tsp, yeast-1.5 tsp, bake on the first program. According to the original recipe, unbleached wheat flour-530g and coarse flour-70g, sugar-4 tsp, yeast-4 tsp and bake on "quick baking", but I simplified the recipe and am satisfied with the result. Try it.

Apparently the problem was in the yeast after all, I bought Lviv highly active dry yeast, it turned out to be a normal loaf. Strangely, the whole batch of Moscow's turns out to be bad, and the validity period has not expired, only ends in 2013 ...

Apparently the problem was in the yeast after all, I bought Lviv highly active dry yeast, it turned out to be a normal loaf. Strangely, the whole batch of Moscow's turns out to be bad, and the validity period has not expired, only ends in 2013 ...

And I here also use the current Lvov. Then somehow in the summer I bought (like one girl from the forum wanted me to give her these) as many as 15 pieces of 7 gram Dr. Oetker, so I wrote bread on them all summer, I did not like them. And Lvivs are super, they have never let me down. Although I don't keep them according to all the rules. They stand on the table in their original packaging, fastened with a paper clip. it is necessary, poured into a spoon and again on the table.

Well, I keep it that way) but what are the special storage rules?

Well, I keep it that way) but what are the special storage rules?

Yes, somewhere I read what you need in a cool place. in a tightly closed package and even in a cool place. Maybe the truth is not for all yeast. For the sake of interest, you need to look at the pack.

Yes, somewhere I read what you need in a cool place. in a tightly closed package and even in a cool place. Maybe the truth is not for all yeast. For the sake of interest, you need to look at the pack.

Yes, it says so, in a cool dry place. I keep it in the refrigerator door.

Yes, it says so, in a cool dry place. I keep it in the refrigerator door.

Yeah specially read it yesterday. But I violate the storage technology, I store it on an ordinary kitchen table. there I have special boxes for bulk.

I wanted to bake something else on the stove), otherwise everything is 1 and 1.
Share your experience, who baked wheat-rye bread on 1 program https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171106.new#new? It's just that I saw everywhere that it seemed necessary to manually program there. And what kind of rye flour is needed, the most common, does it go without varieties (wheat, for example, with varieties)?

And I also wanted to ask. Who baked according to the recipe book on program 1 "Dark bread", there the recipe says Dark flour for baking bread - what is it, rye or what? And what is the difference between this recipe and "Dark Flour Bread" on program 4?

The instructions say "Dark durum flour
It can be used in combination with white flour
or in pure form. It contains approximately 80-90%
grains of wheat, and therefore the bread is more
light but still very aromatic.
Try using this flour mostly
baking white bread, replacing 50% with white
durum flour with dark durum flour.
You may need to add a little
more fluid. "

that is, after all, dark flour is wheat flour?

Recently I bake wheat-rye bread on program 2, I tried to program before, but the bread always turned out differently, now I stopped at
2nd, bread according to the same recipe sometimes turns out to be perfect, sometimes it falls off a little, but this does not spoil the taste, I take any rye flour that is. On
I bake the 5th French, this is my favorite, I bake with caramelized onions on the 1st, I only take 1.5 tsp of yeast, the Brioche bread is delicious, but it's better not to bake
maximum weight, the roll rests against the glass and the top is not baked. I have never met dark flour.