Baking in Alaska-VM 2600

[Viki]

If you have any problems with baking bread in a bread maker, see the section


Quite tall, its roof is almost always flat. The most interesting thing is that the side crusts turned out to be thinner and softer than in Panasonic, which made me very happy. Well done, the stove did it.


First, the batch from the TEST program, then program 3.

Viki, tell me, but for the SANDWICH program you do not have a proven recipe for toast bread without crusts?

[Viki]

Viki, tell me, but for the SANDWICH program you do not have a proven recipe for toast bread without crusts?

I'm not a Viki, but I have a crustless bread recipe. Taken from the instructions for the last floss, I didn’t bake it myself (because I got hooked on yoghurt with sesame seeds), but some of the girls on the site did not bake it, it seemed they had no complaints about the recipe.

Bread without crust

Weight: 1000 kg
Time: 3 hours 20 minutes

Ingredients:
- warm water 210 ml
- milk - 115ml
- sunflower oil - 2 tbsp. l.
- salt - 2 tsp.
- sugar - 2 tsp.
- wheat flour - 600g
- dry baker's yeast - 1.5. h. l.
Expose a light crust

Suitable for sandwiches and sandwiches.

Lika, are rye breads baked on what program? Do you have the opportunity to compare white bread from different ovens, what is the difference in taste?

Viki, do you bake rye bread, if so, on which program? And then I advise my neighbors on the choice of inexpensive HP, so I'm interested. I don't want to recommend a bad one, but according to your reviews, this stove is just right for them.

I bake rye on the first program, which is the "basis". It is she who is intended for the instructions for baking bread from wheat and rye flour. It turns out well and Darnitsky and Moskovsky and Borodinsky ... And now I can not tear myself away from the fact that 5 cereals with rye flour!
By the way, on the "basis" I bake both buckwheat and corn.

Good day! Girls, please advise, what raw materials do you buy for Darnitsa bread with some cereals? I don't see anything in stores except white flour. Well, the recipes, if not difficult, exactly in grams for our oven. I also want an exact recipe for charlotte or candied fruit roll, adapted for Alaska. And how to bake plain white bread without crispy crusts? Thank you.

Alaska go to the forum there are all the answers to your questions, they have been discussed many times. All the recipes on the forum are suitable for any stove.

[Viki]

Lika, are rye breads baked on what program? Do you have the opportunity to compare white bread from different ovens, what is the difference in taste?

Rye can be baked as Viki on the first program, I bake bread with rye flour no more than 1/2 of the total flour mixture. If there is a lot of rye flour, I combine the kneading from the Dough program and then put on the third program. As for the comparison of white bread. The taste depends on the products, the bread is equally tasty, but Alaska makes the side / bottom crust thinner, which I like more in some breads.

Is the bucket thin?
Do you think the crust is thinner due to the bucket or some other reason?

Thanks to Lika and Viki for the answers.
I think it's not about the bucket, but about the baking mode, so, for example, in Panasonic it is recommended to take out the bread immediately after baking, in other ovens, so that for 10-20 minutes. leave in HP. I could be wrong though.

Thank you. I'll try to leave it for 20 minutes. otherwise for some reason I immediately take out

Good day! Yesterday I baked charlotte according to the usual recipe:
Medium eggs - 5 pieces in a mixer in a foam
Sugar 200 gr gradually poured
Salt, vanillin added a little
Flour 200 g was also gradually introduced, it did not mix with flour for long
Apple -1 piece, pear -1 piece, a handful of lingonberries
all this into the dough, gently mixed, poured into a bucket
I remembered about cinnamon - poured on top
Rather in the stove, turned on 12 mode for 1 hour
An hour passed without opening, I see through the glass that it is not ready yet
Immediately turned on 12 mode again
She turned off the stove after 20 minutes.
The cake rose almost to the edge of the bucket, but when pulled out, it broke ugly. It seems to be baked, but it seems wet around the fruit. The taste is good.
Conclusions: - a lot of fruits,
- you must use baking paper.
But I never used paper, tell me which one to buy.
Here is a charlotte, its top on the left.

Alaska buy any paper for baking only imported domestic I did not like it as tracing paper, but imported oiled. In the photo it seemed to me a lot of lingonberries, try without it at all.

Thank you, Tanya, does this paper stick to the cake? And as for lingonberries, apparently, if you use, then only dried berries, and I poured frozen, not thawed. In addition, how much unnecessary water was obtained. Everything is too loose. I still thought there would be a lot of sugar, but everything is just, less is not necessary. It was also a pity to use so many eggs. But I was afraid to break the recipe.

Alaska the paper does not stick to the cake, it is oiled, I always lay the paper on the sheet when I bake something, it is very convenient, it is not necessary to wash the sheet afterwards.

Power 600 watts. The instructions in the kit are in Ukrainian.
I didn’t try to make “cool” dough, but she coped with soft dumplings Ukrainian and Khanum. If you want, I'll go and try to knead the dough on dumplings ...
----------

here's what happened. Kneads easily! Details:
https://Mcooker-enn.tomathouse.com/in...48.0

[Viki]

Viki
Honor and praise to the discoverer of dumplings in Alaska
And I was afraid to knead the Panasonic recipe in it, I was going to knead it at home in Panasonic, freeze it in reserve and take it with me to May. Now I will only carry flour in bags
Can you please tell me the usual bread on which program you make, for 1 or 3. Did it yesterday for 3 turned out like French from Panasonic. So I sit and think, whether Alka always bakes like that, or Panas has become a fool

PS My oldest child gave names to bread makers and numbered the multicooker, glued stickers with numbers to them, so as not to confuse what food to put in

The usual one is 3 hours for the first, 3 hours 40 minutes for the third, and 3 hours 50 minutes for French. So everything is all right with Panas.

[RolandS]

RolandS

What not to understand Here, according to many recipes, I will first knead the dough on mode 8.
And then everyone writes in their ovens, then turn on the rye bread mode. :-(
Well, I don’t have this :-(
How to replace? first or 11th?

In Alaska, there is no Pelmeni or Pizza mode (which many use to increase the kneading time), so we do everything much easier:
on program 1, knead the dough and as soon as the second - 20 'kneading is over, start it again. Can be done only on 1 program without additional kneading.

Write plz a recipe for black all black bread? With Pinafarin, sourdough malt and more ..
Average bread, like mixed (without malt and other things) did not really like it. The hunt is completely black.

And what prevents to increase the amount of rye flour and add malt to the "average" version. Look at the site, full of recipes - try and choose or come up with your own recipe. It's just that the taste of "absolutely black" is different for everyone

I, too, have Alaska recently, before that there was another bakery, broke down. I bake all the time now, the bread is delicious and there were no punctures. Before using the bread maker, I also read the articles on the forum, found reliable recipes. Now I bake the first rye bread, I'm worried about how it will turn out.
But Alaska is smart, she will do everything right!

RolandS-In the dough rising mode, the temperature inside the bread maker is maintained at 35-38 degrees (approximately), at this temperature, the yeast begins to actively work.

RolandS-program "Dough" (also has heating) and means that you should get ready (risen) dough that can be baked immediately in the "Bake" mode, or in the oven.

Reading the forum, I came across the topic "Quick bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0... From which it became clear that in the main modes, recipes from all ovens are suitable.With the fast mode, everything is different, for example, on LG, bread with a recipe from Mulinex, etc. will not work.
Attention, question: in Alaska, who baked bread on a fast program?

Attention, question: in Alaska, who baked bread on a fast program?

If you are satisfied with bread in which 4 tsp. yeast, you can safely bake bread in 58 minutes.

and not too much yeast? in my kenwood it seems like a maximum of 2.5 tsp. I have to ... but I put in only 2 ... the bread turned out to be quite decent, but I still don't use the fast mode anymore - as they say, hurry slowly

In Alaska, there is a "quick bread" mode - 1 hour 20 minutes. and 2 "super-fast" - this is when "it was necessary yesterday" only 58 minutes. And in recipes for a super fast 4 tsp. yeast. I tried it once as an experiment. The bread really turns out in such a record short time and is quite decent, but since my task is precisely to reduce the amount of yeast in bread, this mode does not suit me personally.

decided to buy an electric sieve. I found it, ordered it on the website, bought a battery to test the sieve in advance. They brought it in, checked that the sieve was in contact with electricity. I got this toy. ... I tried it. Oh, what a delight. flour does not fly, it buzzes, but it sifted everything so quickly and accurately that two more were purchased as a gift to my husband's grandmothers. Sita put 5+

Today I baked garlic bread - the first experience, the first pancake and not lumpy !!! Although I did it well - I used the saf yeast granular moment, without soaking it for 10 minutes according to the instructions ... Yeast here: 🔗
The yeast is wonderful, they somehow figured it out on their own and did not spoil my bread. The second KOSYAK (I'm not afraid to admit this) is that I did not set the size of the loaf (indeed, the bread maker with eyes, besides the telepath, should understand how many ingredients I use and what is in my head about the intended bread. and after 1 ten-minute kneading, stopping the breadmaker, I set the desired size of the loaf (and the bun had already formed, I must say mixed), indicated the middle crust, and started again the usual first mode. Moreover, the mode differed by 7 minutes. and now my unfortunate bun was playing in the bucket again under the guise of freshly poured ingredients. Homework about CKD neither sleep, nor spirit, I with a clever look that it was conceived as it was Oh, all 2 hours and 53 minutes I was spinning around my Alaska with a flashlight, apparently this helped to bake the KhBPechka not to fall asleep under the Oswiec lamp under my gaze. 10 minutes before the end the top of the bread was faded, there were doubts that it would work. But it worked, long live cheers)

Recipe: https://Mcooker-enn.tomathouse.com/in...pic=225.0

PROS: the bread turned out to be excellent, the neighbors from work from the elevator realized that Alexandra had bought a bread maker (saved from boasting)), the roof of the bread did not rip off even after cooling.
CONS: I blew my roof off with joy for 3 hours, the bread life is very short: Bukhango lived on the table for 15 minutes, it's good that at least I managed to take a picture. In the photo, mom with newborn bread, bread 30 seconds after getting out of the bucket (Bukhango did not stay alone for a minute, everyone around her was scrubbing so that one could not be removed)

I forgot to write the most important thing: the bread is delicious (not only because I baked)))
- baked meat (after baking, keep the bukhango without turning off the oven for 15 minutes)
- the crust is crispy (because on water without the addition of milk, I understood so) But not as crispy as in French botono, softer.
-the holes are even, barely perceptibly stretched along the horizontal line.
- there is no taste of yeast alone
- the most delicate taste and smell of garlic. Who likes it sharper - add 3 or even 4 garlic tusks (it is believed that garlic does not allow bread to rise too much, so be careful)
- evenly distributed fragrant dill, very pleasant appearance and taste added to the bread.

I will do a titanic work, because, despite the jambs written in the previous post, I am a neat person and will gladly write everything down. For the main mode, everything has already been written down, I will sleep well and publish.

Darnitsky for our Alaska with a recipe and a photo here: https://Mcooker-enn.tomathouse.com/in...pic=596.0

Viki
Thank you for your congratulations!!! It turned out both noodles and dumplings with jam (kneaded in Alaska). And I just got the garlic and Darnitsky.
Darnitsky for our Alaska with the recipe here: https://Mcooker-enn.tomathouse.com/in...pic=596.0
I change the recipe intuitively, I never managed to bake according to the exact recipe, so knowing about this I immediately make my changes)
Darnitsky turned out in a cap) I did it with a shovel. While he was parting, I was poking around in the stove, but Bukhango was not offended, apparently

RolandS
I will be happy to share information. Vibrating sieve Dekok UKA-1801 🔗
On the midvideo website, when purchasing from 1000 re, delivery is free. 🔗
I ordered three, took the last from the warehouse. Today we gave a sieve to my husband’s grandmother, she didn’t even know that this could happen ... I’m very glad, and so do we.
today sifted 500 grams of flour in 20 seconds in it. flour does not fly, everything is clean - ya glad)

Yeast 🔗
Not soaked for Darnitsky, everything worked out. Now doing https://Mcooker-enn.tomathouse.com/in...ic=4163.0 with a slightly modified recipe - I'll write down what happens. I love to experiment.

As for "There are firms in Ivroppe," we will give this to our friends for a wedding. I think no one will think of it.
My neighbor is diabetic, I will learn how to bake bread special for her. Who knows the recipe - let me steal it

[Shurshun]

My neighbor is diabetic, I will learn how to bake bread special for her. Who knows the recipe - let me steal it

Shurshun, type in any search engine,
- bread for diabetics, or bread for diabetics recipes, you will get a lot of information ...
And look at our forum, there was something like that ...

Miracle stove !!! how lucky I was with you all, if it weren't for you, I wouldn't have such a paw in the household.
Wheat butter bread with nuts from Admin for Alaska-ВМ2600 https://Mcooker-enn.tomathouse.com/in...ic=4163.0

[Bread "Zavarny"]

Made here according to this recipe (taken from this site)
Bread "Zavarny" program 3

Dry yeast 2 tsp (1.5)
Wheat flour 225 g (165)
Rye flour 325 g (240)
Salt 1.5 tsp (1.5)
Vegetable oil 2 tbsp. l. (1.5)
Rye malt 4 tbsp l. (40 g) (30)
Boiling water for malt 80 ml (60)
Honey 2 tbsp. l. (1.5) (can be replaced with sugar)
Coriander 1 tsp
Water 280 ml (200)

Note: Pour boiling water over the malt, mix well, cool and add to the rest of the ingredients.
In brackets - for a small loaf.
I will say right away - I took less yeast approx. by 1/4, the water was replaced with whey, instead of malt - a concentrate of kvass wort (~ 2 tbsp. l.), there was no coriander, the liquid in the recipe was reduced, but you need to track the bun (you can add 1-2 tbsp of wheat flour . l.)

Thank you for your prompt reply. I will definitely do it. The photo in your post does not open for me ... Although it was viewed 18 times ...

In fact, I got up from the chair to go do a miracle and realized that I had no malt. Found a topic https://Mcooker-enn.tomathouse.com/in...id=9999&topic=627.msg4153.
Is that all ??? Two places where he is? In the whole Moscow. I can't believe it) Who else knows about this?

I read everything here, what they write, reviews of other bread makers, and now I sit and think: it turns out that no one has any shortcomings in Alaska? Because in other CKD, the crust in a number of models is white or other flaws, and our Alyasochka bakes flawlessly under the conditions of the correct recipe ... I have an excellent crust even if there is no milk in the recipes ...

RolandS So it really seems like they are pouring about companies in Europe)))

Can someone report possible flaws in Alaska-VM2600? Or is it ideal in terms of price-performance ratio?

Viki
At first I called Alaska to myself Vicky's stove))) a monument to you miraculous. +1 for you and the title of the discoverer of these stoves.

Shurshun, I also have a problem with the photo, but about malt - try to find kvass wort (in my half-liter jar - it was in the refrigerator for several years in the country, I looked at the expiration date - and it is unlimited !!!), very convenient. As for the fact that Alaska has no shortcomings - of course it does. For example, you cannot set different baking times (in Panas - from 30 to 90 minutes). And the crust on all the breads is normal, no complaints. For your money, this stove is just a miracle, all the necessary modes are there. True, there are unnecessary ones, for example, the super-fast mode (58 minutes), nothing can be done on it.But there is a Sandwich mode - with a soft crust.

I'll try to insert a photo


This is a large loaf. Didn't have time to cut, left earlier

Bread with bacon https://Mcooker-enn.tomathouse.com/in...pic=596.0 An hour later there will be a photo in 1.5 hours in a section

Bread and lard in Alaska (sounds like bread in the hood). https://Mcooker-enn.tomathouse.com/in...ic=8990.0

Also in CKD Alaska it turns out easily Wheat bread with sour cream from Admin https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=6699.0 recipe unchanged for Alaska - verified. very tasty.
1.flour, salt, sugar - in a bucket of CKD
2. Then, in a separate bowl, saf levure soaked yeast in warm milk, added butter there
3. Pour point 2 into the bucket, bake on the second program.

I write recipes for those who have bought recently, for our pechura we need a little more flour. I do not see a reaction to messages - maybe I write in vain ?? The whole topic is cluttered and others are silent ...
Salami and cheese snack bar https://Mcooker-enn.tomathouse.com/in...ic=1111.0
checked. Weight - 1154 grams

Wheat bread with sour cream from Admin

Our beloved oven is good for dough bread. I no longer remember where I saw the recipe:
dough
live yeast 10.0
water approximately 40-45 degrees 100 ml
rye flour 40.0
It is left in a warm place, I usually put it in warm water.

Ingredients for bread
rye flour 200.0
wheat flour 325.0
kvass 3 tbsp. l.
oil 3 tbsp. l.
water 100 ml
beer 150 ml
honey 2 tbsp. l.
salt 1.5 tsp
spices (dry sourdough) 1 tbsp. l.

The dough should approximately double, it is added to the liquid at the bottom of the bread maker's bucket. Then add the rest.
I changed the recipe a bit.
Opara remained unchanged. 40.0 rye flour is half a glass from a multicooker. I don't add beer, I pour 250 ml of water, sometimes, if there is sour milk, kefir, I add a little (50-80 ml). Instead of dry kvass, I use a kvass wort concentrate, its volume is taken into account in 250 ml of water. Instead of honey - 2 tbsp. l. Sahara. Less is possible, since the must is sweet. Dry starter culture - Extra-R. It is baked in mode 3. It turns out well.

Bread with wine and without salt https://Mcooker-enn.tomathouse.com/in...ic=9219.0

Take into your ranks ...

I thought for a long time what to give myself to my beloved on the DR - I decided - HP. Weekly study of the market and this site - and here I am the owner of Alaska. (well, why overpay money? ... like a crisis in the yard - you need to save ...)

I'm sitting here waiting for the first loaf ... The gingerbread man was beautiful, right now it rises ... I am excited - how will it turn out ?!

I report - it turned out great for the first time!
A little HP will cool down - I'll go put a bun https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=919.0

What can I say - I checked programs 2 and 5. It bakes very well ...
It remains now to realize why on program 2 the dome sagged a little during baking ... as far as I understood - it was too much liquid or under the weight of myself (it rose almost to the edge of the mold).
I baked a sweet bun, beautiful and tender, the dome turned out. I made 300 grams of flour, it did not rise very much (I regretted the yeast - it turned out that I had to put 1.3 tsp, but I put only 0.9) but I would also add sugar - I love sweet things. But tasty all the same !!!
now I am looking for a recipe with cheese and ham - I love such rolls from "Carousel". Can someone tell me a proven recipe ???

[ANDEKA]

ANDEKA Here https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=168.105 from the author nessi
something similar

Maybe the recipes contain this recipe, sorry, there is no time to look through all the recipes, who knows, if not, let me know. I bake this way - it goes off with a bang, well, very tasty, I put a whole cup of cheese and bacon !!!

Cheese and bacon bread
1 tbsp. Milk, 1 1/3 tbsp. l. margarine / butter, 1 tbsp. l. sugar, 1/2 tsp. salt, 3 tbsp. Flour, 2 1/2 tsp yeast, 2/3 tbsp. grated cheddar cheese, 2/3 tbsp. finely chopped bacon
Put the first six components first. After the beep, add cheese and bacon.

glass 240ml

What can I say - I checked programs 2 and 5. It bakes very well ...
It remains now to realize why on program 2 the dome sagged a little during baking ... as far as I understood - it was too much liquid or under the weight of myself (it rose almost to the edge of the mold).

and my cake has a circus roof - great. Try Elena Bo's recipe "Delicious Easter cake" - it should work!

And I, dragging myself to my computer, finally read the exact recipe from
Shurshun, who answered me very quickly, but it was too late, I was already baking something else
Thanks Shurshun Eeyore read the recipe, but already rubbed the chocolate and
poured the coconut ..

And then I shielded on the cornfield, I even had to think darn exactly

In the baking process, the question arose:
But usually you like raisins in bread / bulGi put? Steam it in boiling water in advance
or put tuPo dry?
If you steam up, then how do you calculate the moisture that will bring with you
raisins in dough? How do you subtract this moisture from the total amount of water in the dough?
And further. I noticed that if the raisins are steamed for a long time, then it can generally
stir / grind over the boiler in the form of a grayish mass

Ya do not soak the isium, and if I do so, then I don’t think there’s moisture and tyda. Patamushta I ive for tavo darn he was juicy and put it. And not always on the side. And after the tavo, as the first prashol was covered, patamushta circle around the stick is not always possible