Bread Maker Kenwood BM450

100% bread for the first baking. And if you keep it still heated after baking, then the top will brown more. The bread is superb. For example, my first bread was a failure inside. So you did it for 5+ !!!!

:) well, thanks for calming me down) by the way, I'm baking 2 - there the bun does not stick to the walls of the bucket so much - I poured 15 ml less liquid, as the instructions say

But my oven today worked on kneading cake. Then she divided the dough, baked 3 in the oven, and one in a bread machine.

And then she immediately made some bread! With sour milk, with egg and sesame seeds !!!

beautiful) and probably very tasty

Haven't tried it yet! This is a recipe for a local "Viennese dough" cake in a Qween bread machine.

Hello everybody! I baked my first bun in brand new Kenwood 450. Why didn't the raisins get enough sleep, stayed in the dispenser, can you tell me what the problem might be? Baked according to the recipe from the attached recipe book "sweet roll" program 6, but the recipe does not contain raisins, maybe that's why? So, after all, there was still a signal to drop the raisins by hand, so you can ... But the bun is class, oh, it's true, it's not sweet for some reason, but salty. So the second question: can I decrease the amount of salt and increase the amount of sugar? Thank you!

Hello everybody! I baked my first bun in brand new Kenwood 450. Why didn't the raisins get enough sleep, stayed in the dispenser, can you tell me what the problem might be? Baked according to the recipe from the attached recipe book "sweet roll" program 6, but the recipe does not contain raisins, maybe that's why? So, after all, there was still a signal to drop the raisins by hand, so you can ... But the bun is class, oh, it's true, it's not sweet for some reason, but salty. So the second question: can I decrease the amount of salt and increase the amount of sugar? Thank you!

Congratulations! Maybe your dispenser didn't open well? Check it manually. Once the dispenser jammed in my new one, and it opens like that. And SALT, you probably overdid it. You can safely reduce all ingredients, add to your taste! Good luck!

Thank you! And I did not fully insert the dispenser, not until it clicks))) Well, at least I found out! I will continue to bake

[So after all, there was still a signal to drop the raisins manually, so you can]

Hello everybody! I baked my first bun in brand new Kenwood 450. Why didn't the raisins get enough sleep, stayed in the dispenser, can you tell me what the problem might be? Baked according to the recipe from the attached recipe book "sweet roll" program 6, but the recipe does not contain raisins, maybe that's why? So after all, there was still a signal to drop the raisins manually, so you can... But the bun is great, oh, it's true, it's not sweet for some reason, but salty. So the second question: can I decrease the amount of salt and increase the amount of sugar? Thank you!

The dispenser did not open because it was not installed correctly.
If installed correctly, the signal may not be heard, but everything opens.
Read the instructions.

p.s.
the idea was late.

The dispenser did not open because it was not installed correctly.
If installed correctly, no beep sounds.
Read the instructions.

p.s.
the idea was late.

Vanya28, I slightly disagree with you! Everything opens up for me and the signal sounds! Ches word! When I installed it, there were clicks and all that. I have had a stove for a long time, I know it inside and out!

Vanya28, I slightly disagree with you! Everything opens up for me and the signal sounds! Ches word! When I installed it, there were clicks and all that. I have had a stove for a long time, I know it inside and out!

I believe I don't have it, I was only 2 hours!
Memorized and corrected.

Tell me, I can't find French flour anywhere, but I want French bread to be delicious.Maybe something can be replaced?
And about Borodino bread, the question is, is there a simple recipe without malt?
Thank you)))

Tell me, I can't find French flour anywhere, but I want French bread to be delicious. Maybe something can be replaced?
And about Borodino bread, the question is, is there a simple recipe without malt?
Thank you)))

I bake without French flour! I just take all the premium flour. Borodinsky without malt is not Borodinsky (my opinion). Here on the forum there are many recipes for gray bread, read.

The stove is new, I'm trying to make friends. There was a problem: I turn on the power, and it immediately starts on the 1st program, it does not wait for any start button. Moreover, it begins to interfere not beforehand, but immediately to the fullest. Then I turn it off, turn it on again, then it is normal, it beeps and waits, from the third time it turns out. So everything would be fine, but today I wanted to put on the timer, and she, the infection, started the batch. Spoiled food. What is it, a glitch, or have I not got used to it yet?

The stove is new, I'm trying to make friends. There was a problem: I turn on the power, and it immediately starts on the 1st program, it does not wait for any start button. Moreover, it begins to interfere not beforehand, but immediately to the fullest. Then I turn it off, turn it on again, then it is normal, it beeps and waits, from the third time it turns out. So everything would be fine, but today I wanted to put on the timer, and she, the infection, started the batch. Spoiled food. What is it, a glitch, or have I not got used to it yet?

This glitch is 100%! I suspect a marriage! I think you need to return it!

All the time I bake ordinary white bread from the recipe book according to program 1 - all the rules seem to be, nothing falls through, the bread is baked, but it turns out too airy, it is inconvenient to cut it crumbles. Is there a recipe (or some ingredient needs to be added) so that the bread after baking is denser chtoli is a little harder so that you can cut it

[so that the bread after baking is denser chtoli was a little harder]

All the time I bake ordinary white bread from the recipe book according to program 1 - all the rules seem to be, nothing falls through, the bread is baked, but it turns out too airy, it is inconvenient to cut it crumbles. Is there a recipe (or some ingredient needs to be added) so that the bread after baking is denser chtoli was a little harderso that you can slice it

Use coarser flour or whole grain flour.

They gave me such a stove, and it has a glitch - it works in the concrete mixer mode, immediately turns on an endless batch and does nothing else :). But when you manage to turn it on normally (after several attempts), it bakes perfectly. Quiet when kneading, the crust is beautiful, bread according to any recipe is perfect, in general, a dream!
The stove was taken to the store and changed to the same one. It turns on normally, BUT! The bucket dangles, it rattles and creaks during kneading, dark stripes from the heating element on the side crusts on the bread, and, most importantly, according to the same recipes, the bread turns out completely different, worse. But not marriage, you will not find fault.
What does it mean, they can't make two identical stoves? Well this is not manual work, not handicraft like ???

They gave me such a stove, and it has a glitch - it works in the concrete mixer mode, immediately turns on an endless batch and does nothing else :). But when you manage to turn it on normally (after several attempts), it bakes perfectly. Quiet when kneading, the crust is beautiful, bread according to any recipe is perfect, in general, a dream!
The stove was taken to the store and changed to the same one. It turns on normally, BUT! The bucket dangles, it rattles and creaks during kneading, there are dark stripes from the heating element on the side crusts on the bread, and, most importantly, according to the same recipes, the bread turns out to be completely different, worse. But not marriage, you will not find fault.
What does it mean, they can't make two identical stoves? Well this is not manual work, not handicraft like ???

Stop! How is it that you have stripes from the ten on your bread itself? There may be vertical stripes) by the type of dents) from the bucket itself, but not from the heating element !!! You can return it again! Yes, the stove is noisy, but my bucket does not dangle, does not creak.But this is provided that you have installed the bucket correctly! By the way, in Ukraine, the goods can be returned within 14 days from the date of purchase, even if it just did not suit you in color. Change or better take the money and buy a bread maker in another store!

The stripes from the heating element are an uneven color, as it were, a darker stripe along the "circumference" of the bread, just at the level of these very heaters. Not a straight line with clear boundaries, but the crust is clearly more fried in this zone.
And the rumble, I understood why - the mixer has a play on the axis, the hole is clearly larger than the axis, it scrolls almost a quarter of a turn. And most importantly, the bread turns out to be bad, I would have sinned on crooked hands, if in the previous one everything was not in order with the same hands.
And, in the end, I don't think that all this will be taken as an argument for replacement :(. I live in Moscow, by the way.

The stripes from the heating element are an uneven color, as it were, a darker stripe along the "circumference" of the bread, just at the level of these very heaters. Not a straight line with clear boundaries, but the crust is clearly more fried in this zone.
And the rumble, I understood why - the mixer has a play on the axis, the hole is clearly larger than the axis, it scrolls almost a quarter of a turn. And most importantly, the bread turns out to be bad, I would have sinned on crooked hands, if in the previous one everything was not in order with the same hands.
And, in the end, I don't think that all this will be taken as an argument for replacement :(. I live in Moscow, by the way.

Why, the most that not to eat up argument! There should be no backlash, my mixer sits tightly on the pin, the current is spinning along with the pin. And I don't have such a strip! You obviously have a defective stove again! Although for me it already became suspicious! This is the first time I hear about such defective stoves of this model. I already advertised the drain to my friends and strangers and they all bought it, and even now I persuaded my parents to give the class teacher (when the class was leaving school) such a stove. She's so happy with her. There has never been a marriage. Now I figured out, in total, about 10 stoves were bought through my campaign! It's time for the manufacturer to pay dividends for my advertising! So change it, it's a marriage again !!!!

So I myself chose the model for its reliability, I turned the whole Internet over. In general, with my luck only to buy lottery tickets! :). I remain an adherent of this model, I will wait for the third attempt :)

So I myself chose the model for its reliability, I turned the whole Internet over. In general, with my luck only to buy lottery tickets! :). I remain an adherent of this model, I will wait for the third attempt :)

Maybe you should change your store! Or buy directly from Kenwood representatives? And of course good luck !!!

Use coarser flour or whole grain flour.

in pursuit of more "non-crumbling" bread, he decided to try baking from whole-grain flour. Used flour like this
But the result is this ((. And such a gray bread, as if there was rye flour, a boneless roof, it tasted somehow not very good either)



Then he doped why this could happen - he baked one program from the recipe book like white bread, and apparently it was necessary to use the third program, whole grain bread, there and baked goods for an hour more, 4-30

So you yourself answered! By the way, if I bake on program 1, then I mix this flour with wheat. I take less wheat than whole grain and everything works out! By the way, the other day I put bread, and there was little wheat flour, so I picked up the remains of different flours (rye, corn, whole grain) and made a funky bread on program 1. Made on kefir heated in the microwave. It turned out so big, it turned out to be airy, they ground it literally 3 times. When the husband loses weight ....

I, on the contrary, need an airy one)), so that it cuts well and does not crumble so much, is it better to bake on program 3, and not mix the flour?

I, on the contrary, need an airy one)), so that it cuts well and does not crumble so much, is it better to bake on program 3, and not mix the flour?

So it doesn't cut badly! Crumbs? Yes, it seems not a lot! I honestly didn’t bake pure whole grain, I always added a little wheat! And I get a dense bread with pure cream and without an egg. But I like air better!

That is, from this recipe number 1 from the book, you can simply exclude the egg and the bread will not return?

Ingredients
1. Egg
2. Water
3. Vegetable
oil
4. Unbleached
white flour for
baking bread
5. Salt
6. Sugar
7. Dry yeast,
which is easy
are mixed

That is, from this recipe number 1 from the book, you can simply exclude the egg and the bread will not return?

Ingredients
1. Egg
2. Water
3. Vegetable
oil
4. Unbleached
white flour for
baking bread
5. Salt
6. Sugar
7. Dry yeast,
which is easy
are mixed

Yes, but without water, milk, whey or kefir is better. They make the bread slightly heavier. Tomorrow I will have my own oven and show it in section.

Yes, but without water, milk, whey or kefir is better.

what is better? Or is it really so no matter what to replace the water?

what is better? Or is it really so no matter what to replace the water?

I like milk. I like gray more on kefir, there is some sourness. On serum, it turns out to be airy. On the cream it seemed to be denser and the taste was such a creamy milk, it seemed even sweetish! On the water, I only do French!

in general, so that it is not airy - remove the egg, replace the water with milk)

Here I found a photo of her husband's work. It was he who baked bread for my birthday. Bake it on kefir. Of course, it was fun for me to look at his work, so they captured it in a photo for posterity. This is the second loaf in his life with a bread maker made.

The quality is not very good, but what is it! If you zoom in, you can examine the structure of the bread.
Remove the egg and try to make it with milk or kefir.

All the time I bake ordinary white bread from the recipe book according to program 1 - all the rules seem to be, nothing fails, the bread is baked, but it turns out too airy, it is inconvenient to cut it crumbles. Is there a recipe (or some ingredient needs to be added) so that the bread after baking is denser chtoli is a little harder so that you can cut it

for a denser "cut" bread, I can advise you to take the following steps:

1.Replace dry yeast with pressed yeast at the rate of 1.5-2 grams for every 100 grams of wheat flour (just crush the yeast into flour).
2.Add 1 tbsp to the water. A spoonful of apple cider vinegar (naturally fermented !!!) or replace a third or half of the water with acidic whey.
3. indeed, it would be nice to replace the premium flour with 1 or 2 grade.

You can do without vinegar and whey if you use the (very effective) dough method. If interested, I can tell you.

but there is nothing complicated in the dough. Just one more operation.

Is there any very simple recipe for black bread? I'm still a beginner.

Is there any very simple recipe for black bread? I'm still a beginner.

Yes, as much as necessary, especially for you, see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

[Custard rye bread is real (almost forgotten taste). Baking methods and additives.]

Is there any very simple recipe for black bread? I'm still a beginner.

Everything is simple, especially if you think a little
and buy everything you need.

Custard rye bread is real (almost forgotten taste). Baking methods and additives.

[is there a simple recipe without malt]

Tell me, I can't find French flour anywhere, but I want French bread to be delicious. Maybe something can be replaced?
And a question about Borodino bread, is there a simple recipe without malt?
Thank you)))

Changing the recipe is a different bread.
It is difficult to buy malt, you can replace it with dry kvass concentrate - Saf-Kvass - contains malt in its composition and is sold everywhere.

Changing the recipe is a different bread.
It is difficult to buy malt, you can replace it with dry kvass concentrate - Saf-Kvass - contains malt in its composition and is sold everywhere.

Thanks for the advice.But I have nowhere to buy malt either. Replaced with kvass wort, it turned out very much even nothing

I made a terrible discovery: Kenwood 450 bread makers have at least 2 types of spit-spinner-stirrer (in general, the thing on the bottom of the stove on which the bucket is attached. And the bucket from one of them does not fit the other !!! order a bucket ??
She herself saw two stoves standing next to each other in the store, otherwise the same. I tried to rearrange the buckets. Shock!

hmm, strange, I had 2 buckets, a standard one included and a round one - both have the same stirrers, and are interchangeable

And I bought a round one separately, because there was a mixer in the kit, but it was one to one like a native. Now I have 2 mixers (spare). I recently bought a square bucket (mine already started to leak slightly), there was no stirrer, but both of mine came up calmly! I know that this bread maker has different ways of attaching buckets, maybe then the mixer is different there. When I ordered mine, I was specifically asked in the store how many ears I had on the back of the bucket!

No, nothing to do with the mixer, I put it wrong. At the bottom of the stove is a round piece to which a bucket is attached. In one stove, those 2 protrusions that rotate the mixer are located along the diameter, and in the other across, along the circumference. Different buckets are definitely needed for them.
By the way, who has a round bucket - why are there ears on the side?

No, nothing to do with the mixer, I put it wrong. At the bottom of the stove is a round piece to which a bucket is attached. In one stove, those 2 protrusions that rotate the mixer are located along the diameter, and in the other across, along the circumference. Different buckets are definitely needed for them.

Here are the buckets 🔗 here are the visible differences https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3585.140

I'll try to explain again: not on the bucket, but in the stove itself, at the bottom, where the bucket is attached.

I'll try to explain again: not on the bucket, but in the stove itself, at the bottom, where the bucket is attached.

In the stove there is a "mom" and in a bucket "dad" in their combination is the difference

These mothers were very different, in the store I tried to rearrange the bucket from one to another - it did not work.

Here are the buckets 🔗

These mothers were very different, in the store I tried to rearrange the bucket from one to the other - it did not work.

The fastening is different, the same is visible, it is clear that it will not fit.
Modernization, you know!

it is clear that it will not fit.

Hrenasse modernization, if I order a bucket for 1200, but it doesn't fit? Should I go to the store to check with a bread maker?
If they change something, make additional markings both on the stoves and on the buckets.