Bread maker Redmond RBM -1919

Good afternoon, today my husband gave a REDMOND RBM -1919 bread maker, before buying, I looked for information about it and, besides dry reviews that everything is fine, I did not find anything. So I decided to suggest a new topic about our assistant.
The bread maker looks very stylish, there are a lot of 24 programs, and a multi-cook, although all friends say that so many programs are not needed, that over time I will bake one or two types of bread and that's it, but we'll see, time will tell.
Today I tried my first bread, I took the recipe from the site from the section of the manual ... I don’t know what happened yet, the bread is cooling, but in appearance the bread is handsome, it has risen very well almost to the very top, I set the crust on toasted, it turned out as I like , golden color. The bread came out of the mold relatively easily, it was a little shaken and that's it, despite the fact that I forgot to grease the mold before kneading.
So far I have not really figured out the stages, what is the time, but the proofing was two times. The kneading was very intense, but the bread maker did not shake and did not hum very much, of course it could be heard in the other room, but not much, and that, most likely because I was constantly listening, and the sound was caught by a new ear.

Technical characteristics of the Redmond RBM-M1919 bread machine

Operating instructions for the Redmond RBM-M1909 and RBM-M1919 bread makers

Good afternoon everyone!
My husband also gave me REDMOND RBM -1919. We tried several recipes with both dry yeast and fresh ones. Everything turns out well. Only now the crust would be darker. even in the "dark crust" mode it is still pale. How to be? Is this a defect? Or is it okay?

Good day. And we have a baker for a week and nothing works ... Either the hands are clumsy, or the baker is defective .... I do everything according to the recipe book, measure it with a glass and a spoon, the cat is included, but instead of a bun I get a liquid mess, and not bread ... Tell me how are you doing? Thank you

I already have tried and true recipes. My husband and I like bread with fresh yeast and dough. It tastes much better. For example, gray bread - I make a dough: warm milk 150g, fresh yeast 9-10g, sugar 0.5 tbsp. l, wheat flour 50g, rye flour 100g. Mix everything and place in a warm place for 2.5-3 hours. The dough is not very thick, so I liked it more. (You can put the dough for 1.5-2 hours, if in the evening, and then in the refrigerator until morning). Then I pour 100 g of water into a bucket of a bread machine, vegetable oil 1.5 tbsp. l., sugar 0.5 tbsp. l, salt 1 tsp, wheat flour 250g. I add at will 1 - 1.5 st. l. flax or sesame seeds, or both. And I spread the dough on top. And on mode 2 "French bread", weight 750g, crust "Dark" (it turns out normal, not very dark, probably this is a feature of my bread machine). When the dough is kneaded, I look. It turns out to be a normal bun. At first it was a bit thick, so I added a little water to the recipe and got this recipe. Try it. I have already worked both white bread and corn and multigrain bread.

Girls, good evening!
I have a similar stove 1909 (only 2 months), the recipe book is the same for them. There are typos in the book.

I, for example, immediately turned out great (clearly according to the recipe) Sour cream bread. We liked it very much.

Today I baked Karelian with paprika, too, everything was exactly according to the recipe, only I put a little less flour by 35 grams. I was guided by the elasticity of the bun, as more experienced comrades teach)))

I also tried to bake English bread with ham and cheese. Slightly reduced the volume. I counted everything for 250 ml of liquid, and I replaced the water and milk with old kefir, and, I didn't have olive oil, I took the usual sunflower oil. I kept the proportions exactly.It turned out to be an excellent tasty bread.

But Sesame bread had to adjust the recipe, they suggest taking 250 g of flour for 250 ml of milk, an obvious typo. I took 360 grams of flour for a glass of milk, slightly increased the sugar (up to 2 tbsp. Lodges), on the contrary, slightly reduced the salt (up to 2 tbsp. Lodges). Yeast took 7 g, vegetable oil 2 tbsp. Sesame 20 gr, as in the recipe, slightly fried, without oil, of course. The order was very tasty !!!

I tried the cupcake from the book, following the recipe, it didn't work out very well, the crumb is heavy and dense and for some reason it turned out to be some kind of spotty, although I didn't add anything, I didn't like the result, I decided not to mess with the book anymore, but to take proven recipes. I baked several rye breads from purchased mixtures, it turned out well, a friend shared her recipe for rye-wheat bread, everyone at home really liked it, it remains to find a recipe for white bread for themselves and everything will be wonderful. If anyone is interested in wheat rye: water 420 ml, growth. oil 2 tbsp. Spoons, sugar 2 tbsp. Spoons, salt 1.5 tsp. Spoons, coriander 1 tsp. Spoon, rye malt (dry kvass) 4 tbsp. Spoons, wheat flour 225 g, rye flour 325 g, yeast 1.5 h. Spoons. My adjustment: I replaced sugar with honey, I put coriander 1.5 sometimes two tsp, I steam the malt with boiling water along with coriander and raisins (sometimes I add, I take 2-3 tablespoons by eye) I leave it for 2-3 hours, (water for I take the steaming from the total volume), then I pour everything into the bread maker and put the Borodinsky one, it turns out dark bread and, most importantly, not sour. I can't eat store-bought rye breads, because they are sour, and here even I ate, although I am very restrained about rye breads. I really want white bread with large pores and crust, can someone share the recipe? I love chabata very much, but it's not realistic to bake it in a bread maker (they say I haven't tried it myself), and I won't suffer with the oven.

About the crust, I bake everything on a dark one, and it turns out exactly what I need, I think if you take other options, it will turn out pale. Angela, did you try to increase the weight of the product at launch, there is an addition for 5 minutes, maybe they will give you the desired color.

Probably my problem is the lack of weights ... And skills .... Yesterday my husband and I again kneaded bread using fresh yeast (the husband himself found the recipe in the internet). Again it turned out to be a soft, sticky, pale loaf ... Tasty, but wet and heavy dough ... We were terribly upset with him ...
Can anyone tell me the recipe for the simplest bread for our oven without weighing with a kitchen scale?

Of course, I'm not an experienced baker, but in my opinion it will be difficult for you without weights, although in many recipes housewives measure out with glasses and spoons. I will measure only flour on the scales, everything else with spoons. Try to write Admin directly, maybe she will give you some good advice. In my culinary life, I have never been a supporter of strict recipes, and after purchasing a bread machine, I was convinced that two tablespoons of water can nullify everything, and only figures can be sculpted from the resulting bread.

A miracle happened !!! I got a wonderful bread, crispy, airy, delicious !!!! And the problem was just the scales ... it’s even a shame that I was stupid for so long ... I bought a scale, immediately weighed everything on them and put it into the oven. Three hours and my husband and I were jumping with delight))))

Don't be lazy to explore the site. So much has been written, you just need to understand the process.

I think, add a little flour during the kneading process to make a bun. Good luck

Congratulations! Very happy for you! Good luck!

So the fact of the matter is that we added flour during the kneading process, experimented with recipes, but all the same it was nonsense. And as the scales appeared, everything immediately turned out clearly and beautifully) I'm so glad)
Now I will start reading bread recipes)
Thank you for your advice !!)

Congratulations, very happy for you, good luck and bon appetit.
I want to share, yesterday I tried the yeast dough program (I used my own recipe, which I have been using for several years), girls, what dough I got no words, this airiness, dullness, warmth cannot be described in words.In many books they write that after proofing the dough should be like a baby's ass, so I was always surprised at the comparison, and then I open the bakery and now it is beauty and the comparison is perfect)))) in general, the cake turned out to be very tasty

Please share a recipe for a tested yeast dough.

This dough is safe, 1 cup of kefir, 1 tsp of salt, 1.5 tbsp. L sugar, 50ml. Growth. Oils (according to the original recipe, 0.5 cups of vegetable oil, but I'm against the consumption of fats, even vegetable fats, so I adjusted the recipe for myself), 3 cups of flour, 2 teaspoons of dry yeast (according to the recipe, there was a package of dry yeast, but I always have 1 , 5-2 hours L), if manual kneading, then everything is kneaded and put for 40 minutes in a warm place, when the dough rises, you can start cutting. If you are planning a sweet filling, you can put more sugar, if salty, then according to the recipe. Keep in mind the dough in the oven will increase in volume. The dough is suitable for pies, and for pies, and for pizza, only for pizza I roll thinly. In general, this dough is very convenient to work with, if you grease your hands and a table with vegetable oil, you can not use flour at all.
And for kneading in a bread maker, everything is quite simple, liquid ingredients first, then salt, sugar, then flour and yeast, start button, yeast dough program.

Thank you very much!!! I will definitely try to do it!

I already wrote, but I will repeat myself. The recipe is tried and tested, the bread is delicious. We do it often.
Gray bread - I make a dough: warm milk 150g, fresh yeast 9-10g, sugar 0.5 tbsp. l, wheat flour 50g, rye flour 100g. Mix everything and place in a warm place for 2.5-3 hours. The dough is not very thick, so I liked it more. (You can put the dough for 1.5-2 hours, if in the evening, and then in the refrigerator until morning). Then I pour 100 g of water into a bucket of a bread machine, vegetable oil 1.5 tbsp. l., sugar 0.5 tbsp. l, salt 1 tsp, wheat flour 250g. I add at will 1 - 1.5 st. l. flax or sesame seeds, or both. And I spread the dough on top. And for mode 2 "French bread", weight 750g, crust "Dark" (it turns out normal, not very dark, probably this is a feature of my bread machine). When the dough is kneaded, I look. It turns out to be a normal bun. It was a bit thick at first, so I added a little water to the recipe and got this recipe.

And here is another recipe that is loved in our family:
White wheat bread on dough (750g)
Dough:
- milk 100ml
- fresh yeast 8g
- wheat flour 150g
- sugar 0.5 tbsp. l
Mix everything, put in a warm place for 1 hour. Then refrigerate for 8 hours. (You don't need to put it in the refrigerator. It is enough to hold the dough for 2.5-3 hours until ripening and use it for baking bread. We like it even better)
Dough:
- dough
- water 140ml
- flour 250g
- sugar 0.5 tbsp. l.
- salt 1 tsp.
- vegetable oil 1.5 tbsp. l.
- flaxseed 1.5 tsp or sesame
Mode No. 2 "French bread", weight 750g

Angela, thanks! I will try)))

AND I SEND THIS WONDERFUL FURNACE TODAY TO THE ONLINE STORE. because this manufacturer is a cheater! on the site indicated that the coating in the bowl of this model is ceramic, but the usual non-stick came, only golden. Well, I think he deceived in small things, and in great things he deceived, it became scary, and suddenly it breaks, what to do? other bread makers are being repaired without problems, and I asked at the service center how things are with Redmond - as it turned out, there are no spare parts, that is, but wait a long time. Only Alexandra works on the hot service line, in any case, I called them on various issues and only got to her, who does not even know if the bucket is oiled before kneading or not, and does not know where you can buy a spare bucket, suddenly what. Therefore, although I bought this beautiful stove with a big discount, I decided to send it back, and in return buy something from a trusted manufacturer.

Strange, this is the first time I hear about ceramic coating.Well, maybe it's better to take another manufacturer, if there is no trust in the stove already. Everyone here praises Panasonic very much, probably not in vain. And while I am very happy with my x / n, we are already starting to love each other. I'm also afraid of breakage, but I hope that she will serve me faithfully. Hopefully
for the best, in a word.

Panasonic also breaks down, but they are repaired without problems. functions in them, the minimum is a minus, you will need to invent something, and in Redmond there is a multi-cook. but ... returned

In fact, you can do without a multi-cook. I bought it too. But the thing, of course, is a good multi-cook, it will not be superfluous. If only the stove does not break!

And we have already made friends with the bread maker) I will not give it to anyone) but for fresh bread, from the smell of which the whole family wakes up, every morning I hear thanks)
By the way, I tried yeast dough, here before the girls advised on their recipe, super simple. The buns turned out great ..
Now can someone tell me the recipe for a cupcake or biscuit?

Good afternoon everyone!
I am a "bush" resident used the recipes of girls without a good oven and a bread machine ... I baked in an airfryer and multicooker in general. The other day I made a present for myself and my husband - they bought a Redmond -1919 bread maker. We have already tried to knead the dough for buns, which are high in calories and just white bread. The dough for the buns turned out to be amazing - the yeast dough for 1.5 hours, I baked the buns in the oven (now I have an electric Bosch) and they say they are delicious. The bread turned out to be 948 g high, when you crush the crumb, it is immediately restored, but for me 5 g of salt is not enough ...
In general, we are happy and satisfied with the purchase, although the crust was quite pale, but here we are to blame - we forgot to press the buttons on the dark crust.
Thanks to everyone who shares their experience in baking in our oven! There are no photos this time, but I promise to fix it and insert it as soon as it appears.

Before the New Year, my HP, which is already 15 years old, broke down. Served with very active use to me faithfully all this time. Since it was already old, I don't even remember the name and manufacturer, it was decided to buy a new one - nobody wants to buy bread in the store. In our city with the "Rye bread" regime, I found only Redmond RBM -1919. They bought it today. And so I just got out the first loaf of wheat bread. HURRAH!!!! The bread turned out great. Well risen, the top has not fallen, magnificent. Baking on a medium crust, many write that it is very pale, but I have a little ruddy. This is what should be obtained in this mode. Tomorrow I will try rye.
Happy New Year to everyone, and with such a wonderful helper as the Redmond RBM Bread Maker -1919!

[chistotel]

chistotel, Congratulations on your new assistant !!! It's great that it turned out to be excellent bread right away! What does experience mean!

[Ahtuba]

Ahtuba, Thank you! Yes, my experience is not small, I was only afraid that the new HP would have its own characteristics. I got used to the first for a long time until I picked up the recipes. But the first pancake was not lumpy !!! And it pleases!

Good morning everybody. Yesterday I decided to try to bake rye bread with a delay. I laid everything in the evening and at 7 in the morning took out such a wonderful bread. In the old KhP I did not have the "Rye" mode, I baked in "French". It is not comparable. I'm wildly delighted. I baked according to a recipe not from a book, but according to my own experience over the years. I will print the recipe as it was in the source. I only pour 10-20 ml less water and equal rye and wheat flour. And usually I take 1.5 times more - a larger loaf. So: Water 200 ml, vegetable oil. 1.5 tbsp, sugar 1 tbsp, salt 1 tsp, wheat flour 200 g, rye flour 100 g, rye malt 1-2 tbsp, dry yeast 1 tsp, baking powder 2/3 tsp (I add not always, because it is not always there), you can add juniper berries, caraway seeds (I add them more often), etc. to your own taste, or you can add nothing. Yes, I often add a tablespoon of bran.
Now I bake bread from 1st grade wheat flour. Still healthier than the premium. In the old HP, I settled, so I did half with the higher.Let's see how this one handles grade 1.
I'm testing it to the fullest.

Thanks for the recipe, do you brew the malt with boiling water? And what kind of bran do you add?
Then tell us how it will work with 1st grade flour. I don't see her anywhere. But interesting)))
I really have a slightly different stove in 1909, but it is very similar))) I have not used the delayed start yet, I'm afraid that it will work loudly at night.

[Ahtuba]

Ahtuba I never brew malt, although I know it is usually brewed. It does not negatively affect taste and quality. By the way, in the recipe I wrote, there was no indication of this. I tried it for the first time, everything worked out great and have been baking since then. Those who do not like malt can bake without it, but instead of water pour unsweetened tea (replace part of the water with tea leaves). It also turns out tasty and the color is familiar, I do that too.
I have already taken out bread from 1st grade flour. The same lush, airy, like the previous loaves. And there should be flour in the store. Take a closer look. It is cheaper and more importantly more useful than the highest grade. But I have never seen an abundant, whole-grain one. I would like to try them too.
And so the HP passed the test for 5+. What I need she does super. Now the main thing is that she should serve as long as the first one. I will try further. And muffins, and muffins, and dough. And I myself used the delay start for the first time. I was on the old one, but somehow I didn't try it right away and lived 15 years without it. Moreover, it takes little time to bookmark products, and I do everything automatically. And today I liked it. In the morning I got up, and fresh bread is already ready. Now I will do so. About the noise. We close the kitchen door so we can't hear. I woke up at night and only after listening specifically, I barely caught the sound of stirring.

By the way, I didn’t understand at all what is the difference between the models 1909 and 1919. I compared their characteristics, I didn’t see anything. And since the store was in 1919, she took it.

Yes, I haven't answered yet. I looked: I have rye bran

And when I ordered, it was only 1909))) and took it))) I also did not see any difference, to be honest.
I made bread a couple of times without brewing malt, it seemed to me that the color of the bread was different. With custard malt, a richer color is obtained and a more aromatic one.
I also need to try the delayed start. But mine screams like a stabbed when the program ends.
And I added oat bran, I somehow didn’t like it, they crunched on my teeth, I don’t know what to sin anymore. I can't buy wheat and rye yet, I haven't seen them. But we sell whole grain flour in the Azbuka Vkusa, 500 gr 84 rubles. It turns out a little expensive, I add 50-100 grams of it to bread and brewed malt.

Hello everyone, Merry Christmas!
I want to share a delicious Christmas bread with dried fruits.
wheat flour-360 gr, milk-250 ml, sugar-12 gr, salt-9 gr, vegetable oil - 12 ml (I put 1-2 tablespoons) can be replaced with butter, you get a more rich taste, dry yeast-3 gr, dried fruits to taste, I add a pinch of raisins, 5-6 dried apricots, 5-6 prunes, a handful of walnuts, I did not measure dried fruits by gramme. (I wash and dry the dried fruits on a towel so that there is no excess moisture. I bake on the whole grain mode. It turns out sweet bread, very tasty.

Can anyone help:
-Tell me who used the multi-baker, how this unit works on which buttons to press, I didn't find anything useful in the instructions, I can't figure it out.
-Is it possible to simply put baked goods in our oven without proofing, I wanted to bake a charlotte and something did not figure out with the oven.
- I really want a tried recipe for a cake, I tried to bake it from the recipe book, it didn't work out.

Thanks for the recipe.
Without distance, you can bake in biscuit mode.
I haven't tried the cupcake yet, but I will try it one of these days. I will write about the result.
MULTI-COOK: in the instructions everything is written in detail, see the chapter of modes. There it is written 25. Multi-baker program.The bottom line is that when you enter this program, you can first delay the start. If you do not need this, then click on the Multi-cook again and set the time of the first process. Click on the Multi-cook again and set the time of the second process. (Processes are kneading, proofing, baking), etc. Set the time - change the + and- buttons. I understand that if I was mistaken, I hope they will correct it. I haven't used it myself yet. Yes, for me, and automatic programs are enough. I have not yet understood why I need it.

[Ahtuba]

Ahtuba As I understand it, malt malt is different. I once had malt, which after baking was in the mass of bread with small specks. Here it was definitely necessary to brew it. I used it up for kvass. And more often it comes across, which dissolves and mixes perfectly. This is apparently the difference. I baked it several times with a kvass concentrate from a glass jar. It also works out fine. But I'm a quitter, looking for something simpler and faster. That is why I have soooooo many different appliances in my kitchen. And when people find out that I cook all sorts of goodies, they think that I am such a hard worker, and I really love the cuisine. In fact, I don’t like to cook, but the technique to live and cook quickly, easily and tasty helps me. And at the same time I do not get tired, and I spend little time, and the family is happy.

Biscuit mode, involves kneading, and so that would knead with a mixer, pour and bake immediately. I have a proven recipe for manic and charlotte, but there you need to beat the eggs, and then immediately into baking. The oven is naughty and baking does not always work out.
As for malt, I found this way out for myself: I pour boiling water into a bowl for a bread machine and pour malt while all the other ingredients are measured, and I sow flour, water with malt cools down for kneading

I also want to share the result, the other day I put rye bread, the machine has just started kneading and rolled the bun, as I had to leave, I had to interrupt the process, and put the bucket with the bun in the refrigerator, returned only after 6 hours, meanwhile the bread rose almost to the brim ... She took out a bucket and put it in a bread maker, Borodino mode, and another 4 hours of the program, the bread turned out to be wonderful, porous, let's say, even I liked it, although I myself prefer white bread. Maybe someone from the old-timers will explain what happened, that the bread was different?

[chistotel]

chistotel, thanks for the advice, made a casserole on the biscuit mode, everything worked out. Now you can bake charlotte too, I hope everything will work out

[M1079]

M1079 Wonderful! And I really thought I had read it wrong. I myself am also still learning, so I re-read the modes.

Tell us, have you tried the cupcake mode?

[M1079]

M1079 Have not tried it yet. Today is my son's birthday. Not up to him yet. I was cooking, setting the table, We just got up, and my daughter went to the computer, and I climbed in for a minute to check my mail. Today I baked a lot of bread in KHP. A couple of days, too, a cupcake is not needed, we will eat cakes. As I try, I will definitely write.

: ozhidanie: I congratulate you and your son, yes birthday is a lot of trouble, good luck to you and your relatives to help

[M1079]

M1079 Thank you!

Good day, I choose between REDMOND RBM-M1909 and REDMOND RBM-M1919. after reading two topics about these bread makers, I did not understand what the difference is except for color, and the price differs by 800 UAH (a little more than 2t rubles). Is 1909 really a kneading paddle (2 pcs.)?

Biscuit mode, involves kneading, and so that would knead with a mixer, pour and bake immediately. I have a proven recipe for manic and charlotte, but there you need to beat the eggs, and then immediately into baking. The oven is naughty and baking does not always work out.

from the instructions found in electronic form. Maybe we figured it out ourselves.
21. "BISQUIT" program
Program for baking biscuits from ready-made dough. The time can be adjusted in the range from 10 minutes to 1 hour 20 minutes with a setting step of 5 minutes. The default cooking time is 50 minutes. The choice of product weight and crust color, as well as the delay start and auto-heating functions are not available.

I have 1909, it really has 2 blades in the kit, but one of them is just a spare, only 1 blade works.
I myself do not understand how these stoves differ))) It's just that when I bought there was only 1909 available, I didn't have the strength to wait, I took it)))

Thanks, I figured out the biscuit mode. I, too, could not understand how they differ, I called the Redmond firm, there the operators also babble something incomprehensible, they study the instructions themselves, and they cannot understand what is different

Two spatulas in both models. I was recently in a store - a representative of REDMOND, they can buy everything that is on the manufacturer's website and at the same prices on order. So they also did not explain to me what is the difference between the models. The seller himself went to the site and did not understand the difference, like all of us. My husband suggested that in the one that is more expensive, either the exterior finish is more expensive, since it is black, which means that special paint was added to the price. Or some parts are more expensive inside. There may be more metal parts than plastic. In short, you can guess, but no one says anything.