VivaLaDiva
Hello dear bakers. Please help me find recipes for this HP. I will briefly describe the situation ... I have a deeply beloved granny))) She lives in the Kuban (we are in Moscow). Recently, she began to complain about the local bread and we brought her our HP, with us it did not take root at all. But with bread recipes, nothing at all. She loves rye bread and all kinds of variations on its theme))) I bought her a lot of rye flour, whole grain, pinaforin (in my opinion, that's what it's called))), malt, molasses and a lot of all sorts of spices-grains (fillers in the sense))) And the recipes themselves with the sequence of the bookmarks, etc. I can't find something. Please share the recipes or "poke your nose" if they are already posted somewhere))) Our whole family will be sooo grateful to you)))
kava
VivaLaDiva, the recipes offered on our forum are universal and suitable for any bread machine! Choose any you like. Moreover, in the instructions for HP, the proportions and ratios of ingredients are often incorrect, and on our forum there are worked-out and repeatedly tested recipes for bread. Here is a general list of yeast bread recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=54.0

And you can download the instructions for your model here 🔗
Rusya
VivaLaDiva, I have the same model. Actually kava , I wrote everything correctly, but if you are interested, I could throw off those recipes that I use myself (so to speak, proven).
Admin
Quote: Rusya

VivaLaDiva, I have the same model. Actually kava , I wrote everything correctly, but if you are interested, I could throw off those recipes that I use myself (so to speak, proven).

And why in a personal And what about other users? Tomorrow someone else will ask for recipes for this x \ n model !!!

Rusya , if there are proven recipes, post them openly in this thread! 🔗

That is why the forum exists to help each other 🔗
Rusya
Admin, Thanks for the clarification. I was just afraid that recipes cannot be posted on this thread.

White bread:
(680gr)

Water 250ml
Sunflower oil 1.5 tbsp. l
Vinegar 0.5 tbsp. l (you don't have to)
Wheat flour 3 1/3 cups
Sugar 1st. l
Salt 0.5 tbsp. l
Yeast 1.5 tsp
Program 1 is the main one.
Instead of water, you can safely use any suitable liquid (serum, milk, potato broth, buttermilk). My flour is "Dnipromlyn", you will have a different one, perhaps it will be necessary to correct the ratio of flour and liquid.
French bread:
(680gr)

Water 255ml
Wheat flour 3.3 cups
Salt 1.5 tsp l
Yeast 1h. l
Program 4-French


Gray bread:
(680gr)

Water 250ml
Sunflower oil 1.5 tbsp. l
Vinegar 0.5 tbsp. l (you don't have to)
Wheat flour 2 cups
Rye flour 1 1/3 cup
Sugar 1st. l
Salt 0.5 tbsp. l
Yeast 1.5 tsp
Program 1-main
Alena78
If you are having problems baking bread in a bread maker, see the section
Baking in LG HB-151JE

The taste is excellent, everything is caked, the filling has leaked out here and there, but that's okay. Nothing flowed down!
The only thing - the dough had to be made sweeter, because the gooseberries are sour.

But this is exactly what I like, that the cake is not very sweet.

Conclusion: you can adapt to any stove.
One more conclusion: I will not abandon this stove!
Rusya
Quick bread I bake Elena Bo's recipe. Here's a link:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0
Rusya
Black bread:
(680gr)

Water 250ml
Sunflower oil 1.5 tbsp. l
Vinegar 0.5 tbsp. l (you don't have to)
Wheat flour 2 cups
Rye flour 1 1/3 cup
Malt 1 st. l
Sugar 1st. l
Salt 0.5 tbsp. l
Yeast 1.5 tsp
Program 1-basic and 3-wheat
I use my home malt, it is concentrated here. So start with one tablespoon, if your bread is weak and not very black, then feel free to lay down two spoons.
I steam the malt with boiling water (with the amount of water that goes according to the recipe), cover and leave for at least 20 minutes. Then I fix the ingredients according to the instructions and that's it.
You can add coriander.
Alena78
Note:
Thus, you can bake bread from any yeast pies with any filling.
Berries are complex filling.
With other filling, nothing will flow out.
Rusya
Corn bread, I bake this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=1145.msg18881
This is the primary source, but in terms of a loaf of 680gr:

Kefir + milk 260ml
butter 21-35gr
sugar 1.4 tbsp. l
salt 1 tsp l
corn flour 70-85gr
wheat flour 315-350g
yeast 1.4 h. l
Rusya
Toast bread, the recipe is taken here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=115&topic=804.0
Very tasty bread, but I still add 1 hour. l salt.
rinishek
eeehhhhh .... each of us reinvents the wheel
all the same - well done Alena!

you can also do it according to the principle of poppy curl, only with different fillings. I must say that the filling can still leak out - and I still do not understand the principles of expiration - I already paved it this way, sometimes it still flows out!
it will turn out interestingly if you make according to the principle of monkey bread - that is, each pie is still slightly dipped in butter

I bake Sweet bread on the program. After the last kneading, I take out the dough and quickly make 2 or 4 rolls - and fold it back, it turns out a curl with different fillings. The filling must of course be ready in advance. It takes 3-4 minutes to spin the rolls.
rinishek
Alyonochka, honey, yes I believe that myself! here's a clever girl! exactly what I myself came up with and I admire!
but really, there is a lot about this on the forum - the same Temka about monkey bread - as soon as our craftsmen did not twist it!

Do you think I would have answered so if I myself had not been in the shoes of an "inventor" 10 times?
Alena78
Yes, now I have found a topic about a poppy curl. And I found about monkeys, I will read. Thank you for the tips.
There is a lot of information on the forum, read and read, well, try and try ...
But when I did this topic, I looked on the forum to see if it was possible to bake in Jam mode, I didn't find anything, maybe I was looking badly ...

We, Russian people, love to experiment and come up with something. We are not satisfied with any automation, we will immediately add something to it!
Admin
Baking in LG HB-151JE

Alyona, it's a sin to hide such a beautiful bread
Rusya
Here's another recipe that I tried out recently. I liked it very much.
The same Borodinsky: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0
The only thing is that we need to make half a portion for our stove.
sweeta
Rusya, tell me, please, on what mode did you bake Borodinsky? I’m choosing between "Russian chef (there is rye there) and French. I found a packet of kvass in my stocks, I want to dispose of it ... Maybe it will come in handy ... I really like Narochansky from rye, I advise everyone who loves rye bread, in our Elechki it also comes out well ...
Rusya
sweeta , there in the recipe they advise, roofing felts in French, roofing felts on wheat program. I baked in wheat. But honestly, I've tried a bunch of different recipes, on different programs, all of them come out with good bread. Yes, I know there are different modes of baking, kneading ... But the taste of the bread is not particularly affected.
Rusya
sweeta, went and looked at Narochansky. An interesting recipe. We never sold it, so I don't know what it should be. There's a sourdough in the recipe - that's the problem with that. We don’t sell dry food, but we don’t want to grow up alive (it was a bitter experience). And without her in any way?
sweeta
The leaven there is dry, special, I buy it in the Bakery House, there is it in the Bulkin House, look, they seem to take orders in cities and like their branches throughout Ukraine ... The leaven is a wonderful thing, especially when baking rye bread ... I didn’t wait for an answer, I decided to play it safe, so I bake rye as always (with stopping the stove after kneading in "French" ... It’s like a hassle with liquid sourdough ... I don’t have time to bother with it ... Write if you found something with leaven ...
Rusya
I went and looked: the Bakery House works for mine only in bulk, I did not find any other information, but Bulkin House at retail can be ordered with delivery to your city. Available there is Sourdough acidifier Bavaria TM Ireks 200 grams - is this it? will go? In general, it is necessary to see in our city they began to sell various bread mixtures, malt, maybe there is.

P.S. (Administrators) If off-topic sorry, delete.
Angelica amurchanka
Sorry for bringing up a new topic, please. But I have a little daughter, I will definitely read all the tips for beginners later, but now this is impossible: she just takes the apartment to shreds while I am at the computer.And the question is relevant, because you need to understand whether to take the stove back to the store. Oven LG HB-151JE. The first time I tried the rye recipe, saft levure yeast. The result is completely raw, cm 5, completely white crooked top (set the middle one). The second attempt is wheat, the yeast is the same, the result is the same (I put a dark crust). The third attempt - wheat, changed the yeast to saft instant, put a dark crust, the same result. At first there was a bun, during the second batch it was almost smeared. There is a feeling that the oven does not give the proper degrees when the dough rises, and it does not rise, and then during baking, it again does not rise, and the crust remains white. It is written on the oven lid: be careful, hot. So the lid is NEVER hot, like any other part of the surface. The oven remains practically cold. I asked a friend, hers is very hot. The moral strength to experiment is gone. I cannot make the temperature. But maybe it's my mistake in some way?
Vavodenka
hike "hot" is written on all. It’s not too hot for me either. While the heating element is red-hot, you can hold it in your hands. This is not an indicator.

As for the crust / darkness - I just bought the stove myself, but it seems to me that you need to follow the recipe in the manual for the stove. Measure products more strictly. Libra, of course, is a whim and garbage, but the quantities are at least +/- 10-20 grams.

Well, try experimenting with yeast. My first loaves were too - stuck together and smelled of yeast. I changed the yeast (saf-moment, for quick cooking, it seems) - everything became normal.

And about unsuccessful loaves - go for a walk with your daughter - you will feed pigeons or ducks))
Angelica amurchanka
Here we feed the pigeons. For three days now. As for the recipe, I'm generally a pedant in this sense. Everything is by grams (we do not have in grams, but in cups). But why a completely white crust. And not a crust, but a dry gnarled top. There is not even a hint of color. For yeast, I was just recommended instant, I barely found them. As a result, both levure and instant, but the result is the same. I used to bake a lot in a conventional oven. White top occurs when there is a lack of heat on top. And with any yeast, there will be a crust on top. Let the dough not rise, but the top will bake.
I understand that the heat comes from the holes in the side walls and from the shade. I am assuming that there is no side heat in my oven or it is very weak.
sazalexter
Angelica amurchanka It was discussed many times at the forum, there is a screw above the heating element, it needs to be turned half a turn, counterclockwise. He attaches the temp sensor. HP.
Close the HP glass with foil from the inside. How to do this, look on the forum.
Well, take it to the store, exchange it for something else ...
1enya
We just recently bought the LG 151JE HP. We decided to try to bake bread according to the Fast program, but for some reason, the baking time of HP shows 3.40 ??
Rusya
1enya 3.40 is program 1 main or 2 special, and fast (fast) program 5 should be 1.59.
At least so with me. Maybe you haven't figured out the programs yet? You all try.
1enya
Well, you don't need to reconfigure anything there? Just press the button labeled Fast and that's it? Or do you need to change something else?
Rusya
1enya, there is no need to reconfigure, just the button of the selected program and start.

Just now I noticed that you have a 150 model, not a 151. ??? Maybe this is the problem? And how do these two models differ, who knows?
InnaMouse
I examined my bread machine - there are no screws at all. Maybe all LGs have it? Although mine bakes well. It all depends on the ingredients.
Ulitk @
Can you please tell me, no one has encountered the problem that due to electricity, bread is not baked to the end? We bought a stove for granny, at first everything was fine, and now some kind of half-baked
JohnMaklein
Guys, everyone writes for example 3 glasses of flour ... kill me I can’t understand how many milliliters, grams ... just a measuring cup was lost in my stove lg 151 je, but I don’t remember what volume it was.
Please tell me, who is not difficult what volume there is a glass?

Thanks in advance.
metel_007
Glass (cup) 240ml
sazalexter
JohnMaklein Bake according to recipes from the forum, where the amount of flour is in grams and not in glasses, use a scale and you will be happy
Yuri198
Today, almost for nothing, I bought a bread maker of this model. The previous owner said that she smelled strongly of something bad while working.
I made an autopsy, the bucket is intact, there are not large scratches, inside there is not a large amount of dried dough, although there are no traces of dough on the bucket.
But what else I saw was the drive belt, it stood with the smooth side to the pulleys!
I still think that he should stand with the corrugated side to the pulleys, if I'm wrong, then correct me.
And, also, they wrote something about the temperature sensor, why turn the screw when disassembling the HP, this screw (rather a self-tapping screw) was screwed very tightly.
Who can say what?
sazalexter
Quote: Yuri198
But what else I saw was the drive belt, it stood with the smooth side to the pulleys!
If the pulley is smooth, then everything is correct, if the toothed pulley, then you need to turn the belt.
Quote: Yuri198
why turn the screw
In order to move the thermistor away from the casing to increase the heating of the heating element and, as a result, get a golden brown crust near the bread.
Yuri198
Alexander,
Thank you!
Another question, when the electric motor is turned on, the rotor is drawn into the stator, this is probably not normal, the previous owners complained about the smell. But the whole winding did not melt - I disassembled two more bread makers, the rotors do not move along the axis of the shaft.
Yesterday, everything that can be greased, today I put it on making bread. An hour has passed like there is no smell.
sazalexter
Yuri198, So everything is in order, use it for health.

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