What the Mulinex bread machine can do: recipes for homemade bread and pastries. Using the bread maker, Selecting a program - Moulinex HOME BREAD OW200033 User Manual

French baguette with a crispy crust or Viennese bread with chocolate, delicious porridge with dried apricots or tender cottage cheese? - Does it look like a gourmet breakfast or a high-end restaurant menu? Not at all.

Fast & Delicious bread machines from Moulinex are not only bread, gluten-free and whole grain, black or Borodino, but a full breakfast menu (cereals, cereals, yogurt, cottage cheese), various types of dough, all kinds of pies and even Easter cake.

Main advantages

dispenser
Compactness: weight - up to 4 kg, size - 31 × 29 × 29 cm
Non-stick bowl coating
3 crust color options
Manual time setting
Delayed start 15h
Auto heating 1 hour
Advanced motor for perfect dough consistency
Book of recipes

Choose a bread maker

Russian Diabetes Association

Ultra compact

double dispenser

Bread maker for everyone

There is nothing tastier and healthier than fresh bread made at home using natural ingredients.

classic bread
Classic quick bread
french bread
Sweet bread
Borodino bread
Baguette

Whole wheat bread

Bread made from whole grain flour is considered the most useful, as it is rich in vitamins and microelements and helps to cleanse and improve the functioning of the body.

Whole wheat bread
Whole grain quick bread
Rye bread

Gluten free bread and pastries

Whether you're trying to lose weight or have a gluten intolerance, gluten-free breads and pastries are another step towards health and beauty.

Spicy Gluten Free Bread
Sweet gluten free bread
Gluten free pie/cupcake

Russian breakfast

A healthy and correct diet is your favorite porridge for breakfast, rich in nutrients and regulating digestion, to which you can add homemade jam to taste.

European breakfast

In order to improve digestion, European scientists advise eating fermented milk products with the addition of fruits and berries every morning.

Fragrant pie or crumbly cake - now you can follow each stage of preparation, prepare various types of dough according to standard or your own recipes, and much more.

Yeast dough
Paste
Pie / cupcake
Baking

Bread and more

Comparison table

home bread baguette

Fast & Delicious

Exquisite and useful

Borodino bread

whole wheat bread

Weight 1000 g

Ingredients

Rye flour 350 g

Flour first grade 150 g

Sugar 75 g

ground coriander 10 g

Vegetable oil 60 g

Malt 250 g (150 g malt flour and 100 g boiling water)

Kvass extract (kvass wort) 10 g

Honey 20 g

Opara 100 g (50 g rye flour, 50 g warm water and 3 g yeast)

Dry yeast 2 tsp

Salt 1 tsp

Water 310 g

Coriander seeds for sprinkling

Cooking

Opara: a day before baking bread, mix rye flour, warm water and yeast.

Place in refrigerator after 3 hours. Add the ingredients to the mold in the order indicated: water, oil, honey, sponge. Then add yeast, salt, kvass extract, malt, ground coriander, sugar, flour. Place the mold in the bread maker. Select program 10 and the desired crust color and press the START button.

After kneading the dough, sprinkle with coriander. At the end of the program, turn off the bread machine, remove the mold and remove the finished product from it.

Oatmeal porridge

Russian breakfast

Weight 650 g

Ingredients

Milk 600 mm

Cereals 100 g

Salt or sugar 1 tsp

Cooking

Place the ingredients in the bowl in the order indicated. Select the specified program. Increase the program time to 15 minutes with the + button and press START.

If you prefer a thicker porridge, increase the cooking time by 5 minutes. For a fuller taste at the end of cooking, you can add honey, cinnamon, chopped dried apricots and peeled hazelnuts.

From the Fast and Delicious recipe book

Russian breakfast

Weight 1000 g

Ingredients

Strawberry, peach, rhubarb or apricot 580 g

Sugar 360 g

Lemon juice 1 PC.

Vegetable oil 60 g

Pectin 15 g

Cooking

Cut fruit. Put all the ingredients in the bowl indicated and press START.

From the Fast and Delicious recipe book

european breakfast

Weight 550 g

Ingredients

Kefir 1.5 l

Garlic 45 ml

Dill 1 bunch (125 g)

Salt 1 pinch

Cooking

Pour kefir into a bread pan. Select the indicated program, increase its time to 45 minutes by pressing the + button and press START. At the end of cooking, strain the cottage cheese for 1-2 minutes and add the garlic, dill and salt.

For best results, use the freshest produce possible. All equipment must be absolutely clean. The cottage cheese should be kept in the refrigerator in a closed container and consumed within 3 days.

From the Fast and Delicious recipe book

Cupcake with raisins

Beaten eggs* 200 g

Sugar 190 g

Salt* 1 pinch

soft butter 145 g

Almond flour 180 g

Flour for baking 210 g

dark rum 3 tbsp

Baking powder 3 tsp

Raisin 170 g

Cooking

Place all ingredients in the bowl in the order listed. Mix together all the ingredients until they turn into a homogeneous mass. Select the program, crust color and press the START button. At the first beep (after about 30 minutes), add the raisins. At the end of the program, turn off the bread maker, remove the container and take the bread out of the mold.

From the Fast and Delicious recipe book

Weight 1000 g

Ingredients

Water 70 ml

beaten eggs 275 g

Salt 1 tsp

Wheat flour 670 g

Cooking

Place all ingredients in the bowl in the order listed. Select a program and press the START button.

From the Fast and Delicious recipe book

Weight 1000 g

Ingredients

Egg yolk* 3 pcs. (60 g)

Ghee** 120 g

Egg* 2 pcs. (120 g)

Milk* 100 ml

Sugar* 80 g

Salt* 1 tsp

Saffron* 1 tsp

Vanilla extract* 1 tsp

Dark rum* 60 ml

Wheat flour (T45)** 495 g

Almond** 40 g

Ghee** 120 g

Dry yeast** 3 tsp

Raisin 60 g

Candied fruit 20 g

Cooking

Soak raisins in dark rum overnight.

Before you start cooking Easter cake, put the raisins in a colander and let the rum drain. Save the rum. Whisk the ingredients marked with (*) along with the remaining rum in a separate bowl. Pour the mixture into a container and add the ingredients marked with (**) in the order listed. Select the indicated program, bread weight, browning level, and press START. After an acoustic signal, add raisins and candied fruit.

Remove the finished cake from the mold and cool on a wire rack. Drizzle with icing and decorate.

From the Fast and Delicious recipe book

Weight 4 baguettes

Ingredients

Soda 150 ml

Salt 1 tsp

Olive oil½ tsp

Sugar½ tsp

Flour "00" 150 g

Dry yeast¾ tsp

cereal mixture 75 g

Cooking

Pour the ingredients water, oil into the container. Then add salt, flour, sugar, yeast, mixture. Select program 1. At the second beep (after 1 hour 19 minutes), open the bread maker and remove the dough.

Divide the dough into 4 equal pieces and shape them into baguettes. Arrange the baguettes on the baguette baking tray and make cuts along the entire length of the baguettes. Press the start-stop button again. At the next beep (after 47 minutes), remove the baguettes.

At the end of each baking process, let the baguettes cool on a wire rack.

From the OW612 recipe book

Buckwheat grain

Russian breakfast

Weight 540 g

Ingredients

Water 450 ml

Buckwheat 200 g

Salt½ tsp

Cooking

Place the ingredients in the bowl in the order indicated. Select the indicated program, increase its time to 30 minutes by pressing the + button and press START.

after serving, put 1 tbsp on a plate. butter and stir when the butter has melted.

Mulinex bread machine recipes for homemade bread and pastries
Mulinex bread machine recipes for homemade bread and pastries French baguette with a crispy crust or Viennese bread with chocolate, delicious porridge with dried apricots or tender cottage cheese? - Looks like a gourmet breakfast

Source: www.moulinex.ru

Bread machine Moulinex OW 3022: a true friend and helper

Yana Polukord
Vote: +20

Moulinex bread makers up to 1000 g: a kilo of bread at a time

Sorokina Olga
Vote: +6

Moulinex bread makers up to 900 g: less is more

Sorokina Olga
Vote: +4

Binatone BM-1168 bread machine review

Kravtsova Anna
Vote: +10

Overview of the miracle bread machine LG HB-2001BY

Artem Levichev
Vote: +125

Artem Levichev
Vote: +80

Multicook Binatone BM-2170

Artem Levichev
Vote: +98

Moulinex bread machines with a baking weight of up to 1500 g: you can never have too much bread!

Having a bread machine at home has a lot of advantages - first of all, it is, of course, your favorite varieties of bread made from quality ingredients. Especially, no matter how strange it may sound, the bread machine will be appreciated by those who diligently monitor the calorie content of food and are forced to limit themselves in many ways. It is in the bread machine that you can make not only bread recommended by nutritionists from whole grain flour, but also excellent bread without salt. And what a wide horizon opens up for lovers of experiments in cooking! And for beginners in the cooking process, such an aggregate is a very useful thing. After all, all that is required of the cook is just to put the ingredients and start the program. Well, there is nothing to say about the aroma of freshly baked bread, which gives the house a unique atmosphere of comfort.

And if possible, then it is best, of course, to purchase a bread machine with the ability to bake products that are obviously large in volume. What if the guests arrive? In addition, many of these devices have a very useful function for choosing the weight of the product: you do not always have to bake only one and a half kilograms of bread, you can create smaller products.

Studying the range of Moulinex bread machines, we have already managed to talk about devices with a baking weight of up to 500-900 g, and also examined devices that can bake up to a kilogram of bread at a time. Today we will talk about bread machines with the ability to create products weighing up to 1500 g.

At the moment, Moulinex presents two models in this category of devices. The first - Moulinex OW 6121 - will lighten the wallet by about 15,000 rubles, but how much it will bring.

The rounded white plastic body of the device has a classic shape and design for bread machines. The lid has a viewing window and a control panel with an electronic display. The manufacturer's idea is very convenient - the location above the control panel of a brief instruction for use, namely, the numbers and decoding of programs.

The management of the Moulinex OW 6121 is intuitive. There is a timer on the display itself, the number of the selected program is shown, on the left side of the display there are vertically located icons of the degree of crispness of the crust - light, medium and dark, and the arrow on the screen selects the desired option using the corresponding button equipped with the same icons. On the right side of the display there are icons indicating the stages of bread baking (rise, baking and completion of the process), and the arrow on the screen during operation of the device indicates which particular cycle is currently in progress.

Above the display, under the program menu, there is a scale for selecting the weight of the baked product, and three options are available: 750, 1000 and 1500 g. Around the information window there is a start button with an indicator of the operation of the device, the “-” and “+” keys for starting by timer and setting the program time, buttons for selecting the weight and color of the crust, as well as the actual program selection button.

Moulinex OW 6121 has 14 programs in stock. These are standard for most models white bread, cake, jam, French bun, wholemeal bread, sweet, quick baking (we remind you that bread does not like haste and the quality of products in this mode will be somewhat lower, but if you urgently need it.), gluten-free, salt-free, yeast dough and baking only (a mode for those who like to experiment and do not want to be limited only to programmed programs), kneading yeast and yeast-free dough.

An interesting feature in the software base of the Moulinex OW 6121 bread machine is the presence of a program for creating bread enriched with Omega-3. Unfortunately, the instructions do not indicate what exactly is added to the bread when baking this variety, but, apparently, various fillers are meant that contain these unsaturated fatty acids that are extremely beneficial for the body: flax seeds, linseed, camelina and mustard oils.

In addition, baking Borodino bread, traditional for Russian cuisine, in the recipe of which there are sourdough, brewed ingredients, rye flour and malt, is an undoubted plus of this model. Especially for those people who live abroad: alas, you can’t buy Borodino there, but dry ingredients are stored for a long time and you can now order them in many specialized online stores.

At the end of the program, the bread maker automatically switches to keep warm mode for one hour. And the automatic safety system, upon detection of power failures, will stop the cycle, and upon resumption of a stable voltage, it will resume the program from the point where it was interrupted. But this feature, alas, is only valid for 7 minutes.

The ability to postpone the launch to a later date (up to 15 hours) is a way to prepare the device for work in advance, for a convenient amount of time, by adding all the ingredients. And, for example, retire to sleep. You can be sure that in the morning, at the exactly appointed moment, you will receive ready-made hot bread. The main thing here is not to make a mistake with the calculation of the necessary time delay of the start.

Included with the device is a non-stick baking container, which is mandatory for all bread machines. By the way, you can bake both bread in the form of a loaf and a more sophisticated baguette. A distinctive feature is the presence of not one, but two “mixers” - with their help, the same dumpling dough will be ready in just 15 minutes. A measuring cup, a spoon with two ends (table-tea), a hook for removing the stirrers complete the package. Some users, for the first time faced with the fact that when taking out the finished dough, the “mixers” stick to the bread, consider this a design flaw. In fact, this is not so: the bread may not stick to the mixers, and even if it does, it will not be difficult to get them out.

Also attached is an instruction with a detailed description of the device and the processes that occur in it, as well as dosages according to menu recipes. A separate topic in the recipes is Borodino bread, as the most difficult to produce.

The Moulinex OW 6121 bread maker can be recommended for large families, where quite often they like to treat themselves to pastries or use only special bread (for example, gluten-free or salt-free). The device can be safely attributed to home robotic assistants with a wide range of tasks. Moulinex OW 6121 can be easily handled by a novice user, and for enthusiastic cooks, the range of possible baking is almost limitless. It is worth considering only one point - is there a place in the kitchen for an additional electrical appliance.

The second model in this line of bread machines of the same production - Moulinex OW 613 - can do even more, although, of course, it will cost the buyer a little more: you can buy the device for 22,000 rubles.

This model has a more reliable and solid steel case, which is crowned with a black plastic cover, equipped with a control panel, a viewing window and a dispenser for ingredients that should not be put inside immediately, but in the middle or closer to the end of the device. Usually these ingredients are all kinds of bread fillers: seeds, olives, fried onions, raisins and the like. The presence of a dispenser will be especially convenient for those users who, for reasons of convenience or for the sake of saving electricity using a night tariff, prefer to run the device at night.

The control panel is equipped with a liquid crystal display with an indicator for the formation of small buns (it will light up when the dough is ready and you will need to manually form buns on a special baking sheet), the number of the selected program, the indicator of the selected weight (on the left side of the display, the options are vertically located - 750, 1000, 1500 g), an indicator for choosing a crust according to the same principle (light, medium, dark), a programmed start time and a timer.

The control is push-button and extremely simple. Around the display are buttons for selecting the menu, weight, time, the degree of crispiness of the crust and the final “start-stop”. It is clear even without instructions, but we still recommend that you read it carefully, especially for beginners. In the manual, in addition to a detailed description of the technical characteristics, there are many useful tips, as well as recipes.

The Moulinex OW 613 menu range includes as many as 19 baking modes! White bread, French, whole grain, Borodino, without salt, baguette, Italian bread, bread sticks, pita bread, sandwich bread, sweet buns. And, of course, you can bake a cake, make jam, just bake something, and also quickly prepare unleavened and yeast dough or quick baking bread. In general, the choice of programs is designed for the most demanding gourmet!

The extended equipment of the Moulinex OW 613 bread machine also cannot but rejoice. In addition to the standard non-stick loaf tin (which, by the way, is equipped with two stirrers), there is just a baking tray, two baguette molds, two baking sheets for individual buns. The set is completed by a standard set: a spoon with two ends (tea-dining room), a hook, a measuring cup. In addition to the above, there is also a culinary brush - a trifle, but nice!

And, of course, with such a set of programs and ingredients, the Moulinex OW 613 bread machine keeps the finished contents hot for an hour, turns off when there is a voltage drop for up to 7 minutes and resumes its work from the moment it was stopped.

An excellent multifunctional device with the widest possibilities for a family that loves baking, and there is absolutely no problem to please everyone with this device. It remains only to guess in advance where you will put it. It is unlikely that she will be idle, so the place for her must be chosen the most prominent and convenient.

We have completed the review of Moulinex bread machines and can summarize that there are a lot of interesting things in the assortment of this company. There are plenty to choose from, and you can get a really useful au pair for reasonable money and with the necessary set of functions.

Moulinex bread machines with a baking weight of up to 1500 g: you can never have too much bread!
Moulinex bread machines with a baking weight of up to 1500 g: you can never have too much bread! Bread machine Moulinex OW 3022: a true friend and helper Yana Polukord Voting: +20 Bread machines Moulinex

Source: podberi-hlebopechku.ru

Moulinex OW 5004 is the second bread maker I was commissioned to test. The first - LG HB-156 JE - visited our family at the end of last year.

Bread machine Moulinex OW 5004 XXL Baguette

All bread machines are simple: a metal container that simultaneously kneads dough and bakes bread, a rotating spatula and a circular heating element. In terms of price and functionality, models from different manufacturers almost do not differ from each other, the main difference is in the weight of the loaf. Moulinex OW5004 XXL Baguette can bake a loaf weighing up to one and a half kilograms. Larger loaves are not baked by any unit.

At the same time, the Moulinex OW 5004 XXL Baguette bread maker is the only machine that kneads the dough with not one, but two blades. The manufacturer claims that thanks to this, it is possible to obtain a homogeneous mass throughout the entire volume of the mold.

Two paddles for kneading dough

In addition to the usual functions for advanced bread machines (baking plain bread and muffins, kneading dough, cooking jam) in the Moulinex OW 5004 XXL Baguette, two original recipes have been added: Borodino bread and French baguette. And if the Borodino loaf is baked in the main bowl, then special forms are provided for the baguette. The package also includes a special brush for wetting baguettes, a knife for curly cuts on them and a colorful book with recipes.

Forms for baking baguettes, the actual bread machine, brush and knife

Book of recipes

As always, I decided to start the test by studying the instructions and recipes. The latter pleased with the variety - Mediterranean, Provencal, Mexican, Savoy, Dutch and even some "bread from the time of the French Revolution".

"Bread of the French Revolution" (photo from a recipe book)

I was also pleased with the abundance of baguettes: they are proposed to be made with sesame seeds, oatmeal, nuts, honey and even prunes. Also, with the help of Moulinex OW 5004 XXL Baguette, you can prepare dough for homemade pasta, noodles, dumplings, pizza, and bake pies, muffins and honey gingerbread. The oven prepares the yeast dough itself, and it is usually recommended to knead the unleavened dough in advance with a mixer. And, of course, the “mandatory program” includes Easter cake.

A nice feature of Moulinex OW 5004 XXL Baguette is the shortest quick baking program in the class, 1 hour 20 minutes (whereas it lasts almost 2 hours for competitors). This is where we started testing.

"Quick" bread:
warm water - 285 ml;
milk - 115 ml;

salt - 2 tsp;
sugar - 1.5 tbsp. l.;
wheat flour - 640 g
dry baker's yeast - 4 tsp. (The recipe book states that fresh yeast should be taken three times more by weight than dry).

It is very fortunate that the amount of flour in the recipe is indicated in grams, and not in cups. During the test of the LG HB-156 JE bread machine, I have already encountered the fact that, depending on the degree of compaction of flour, the error reaches 20 g per glass - quite enough to ruin everything. But there is a minus in this approach - you can’t do without kitchen scales.

It is better to measure flour on a scale, not a cup

So, I prepared all the ingredients in accordance with the recipe and put them in the bread machine, following the recommendations: poured water, then milk, then added oil, salt, sugar, poured flour and put yeast on top.

The test has started

The weight of the loaf cannot be selected during quick baking, as well as the color of the crust, so all that remains is to set the appropriate (No. 5) program and press "Start", after which the countdown begins on the display. Through the large window, you can clearly see how the spatulas at first scroll rarely, about once a second, and after a minute they already begin to rotate without stopping. Due to this, the ingredients are mixed evenly and almost nothing sticks to the walls.
The batch lasted about 25 minutes. The resulting bun either spun on one shoulder blade, then rolled onto another and finally stopped near one of the walls. I struggled with the desire to open the lid and straighten the dough with my hands - and I did the right thing! The dough quickly rose (4 teaspoons of yeast is a lot) and evenly distributed throughout the form, taking up about a third of the volume. Then there was a crackle, the heating element began to heat up - the baking process started.

The fact that the bread is ready was announced by a soft squeak. Armed with gloves, I pulled out the form and shook out a neat, even loaf on a towel. The crust was baked, but it turned out not very ruddy, if not pale, a retribution for the accelerated mode.

The crust turned out a little pale

After the bread has cooled down under a towel (hot bread cannot be cut, the pulp is wrinkled and sticks to the knife), it turned out that it not only smells delicious, but also cuts well without extra crumbs and breaks.

Cutting "instant" bread is easy, it does not crumble or break

Meanwhile, the household demanded Borodino. I have not dealt with rye flour yet, but I read a lot and heard that it is very capricious and sometimes unpredictable. So it was decided to work out one more time on wheat, but on an exotic recipe for potato bread with fried onions and herbs.

Potato and onion bread with herbs:
wheat flour - 400 g;
potato flakes - 100 g;
warm water - 360 ml;
salt - 1 tsp;
yeast - 1 tsp;
fried onions - 50 g;
butter - 10 g;
sugar - 1.5 tbsp. l.;
fresh greens - 20 g;
gluten - 15 g.

Both this and some other recipes mention gluten and other exotics. Of course, there was nothing of the kind in the house, neither in the store, but at the bakers' forum they told me that in Moscow they are sold in a specialized shop at the All-Russian Exhibition Center. So for gluten and the rye malt necessary for Borodino bread, I had to ride to VDNKh. In the same place, by the way, you can buy ready-made fried onions. It looks and tastes like ordinary chips, only a little sweeter.

As in the previous case, I poured the ingredients into the container, following the order recommended in the recipe: I poured water, then put salt, onion and oil. I poured sugar and added chopped greens. Then I added a tablespoon of gluten. But in the recipe there is not a word about when to fill in potato flakes, and this, alas, is not the only inaccuracy in the description - the collection of recipes is replete with translation flaws and typos (read below about those that I managed to notice).

So, back to potato-onion bread. According to the instructions, it was necessary to set program No. 1 “Wheat Bread”, which was done, plus I set the weight of the loaf (1 kg) and the color of the crust (medium). After 3 hours and 20 minutes, a very beautiful, golden and appetizing loaf was ready.

Potato and onion bread was a success

Half an hour later, without even waiting for the bread to cool completely, I cut the loaf: the dough was perfectly baked and was not too dense. Potato flakes, fried onions and greens gave the bread a pleasant warm hue and an unusual, soft and slightly spicy taste. Home swept away every last crumb even faster than the first time.

Potato and onion bread turned out airy

Borodino bread according to Moulinex:

Stage one:
boiling water - 90 ml;
malt - 1 tbsp. l.;
ground coriander - 1 tsp

Stage two:
rye flour - 50 g;
yeast - 1 tsp;
malt - 1 tbsp. l.;
ground coriander - 1 tsp;
water - 100 ml.

Stage 3:
water - 240 ml;
salt - 1.5 tsp;
apple cider vinegar - 2 tbsp. l.;
sunflower oil - 2 tbsp. l.;
honey - 1.5 tbsp. l.;
rye flour - 490 g;
ground coriander - 0.5 tsp;
yeast - 1.5 tsp;
coriander seeds - 1 tbsp. l.

First, I poured ground coriander and malt into a bowl, poured boiling water over it and left it for 30 minutes. A characteristic aroma spread through the kitchen.

Malt and coriander brewed with boiling water - the source of the aroma of Borodino bread

Then I put rye flour, yeast, malt and coriander into the container, filled it with water, selected program (No. 9), bread weight (1 kg) and crust color: (medium) and started the oven. The horn calling for the third stage sounded 30 minutes later. As written in the manual, I pressed the "Start" button again - it worked like "Pause".

The mixture turned out to be very thick. It seems that the blades had to overcome a monstrous resistance - the unit creaked plaintively on the immediately swaying table.

The mixture is too thick

I, who had never dealt with rye flour before, decided that this was how it should be. And in vain. When the bread machine announced the end of the process, it turned out that the mass was not only petrified, but also tightly stuck to the non-stick coating on the walls. A complete failure, and it doesn’t matter anymore that I simply forgot to sprinkle coriander on the dough. Something very similar to a brick (black, hard, but for some reason sticky) was hardly picked out of the mold with a plastic spatula. The hungry family glanced ironically.

Salvation came from the Internet. Having entered the already familiar bakery forum, I asked who was to blame and what to do. Kind regulars wiped away my virtual tears and shared the truth: ready-made recipes cannot be trusted! And in return, they offered to try another recipe, supposedly proven by generations. No three steps are needed. But you can not do without additional kneading and lifting. Rye choux pastry is very heavy, and the time allotted by the program is not enough for it to approach. In general, such a national Russian dish as Borodino bread cannot be comprehended by foreigners. As, however, and the mysterious Russian soul.

"Folk" recipe for Borodino bread:
malt - 4 tbsp. l.;
ground coriander - 1 tbsp. l.;
wheat flour - 160 g;
rye flour - 320 g;
gluten ("Extra-R") - 2 tsp;
panifarin (rye bread improver) - 1 tbsp. l.;
salt - 1 tsp;
vegetable oil - 2 tbsp. l.;
honey - 2 tbsp. l.;
yeast - 1.5 tsp;
water - 390 ml (of which take 100 ml for brewing malt and coriander);
coriander beans - 1 tbsp. l. (for sprinkling).

First, I boiled the malt and ground coriander with boiling water and, after waiting for the mixture to cool, transferred it to the mold. Then she poured the remaining water into the same place, added salt, sugar, butter and honey. I poured flour, carefully placed gluten, panifarin and yeast on top of it, set program No. 13 (yeast dough) and turned on the unit. Now it was easier to knead, but the kolobok did not work out - only a sticky, shapeless mass. After about twenty minutes, the blades stopped, and the dough began to rise. When the signal for the end of the program sounded, the dough came up strongly and evenly, filling the container by about a third. I immediately turned on program number 9 (Borodino bread), and the shoulder blades moved again. Half an hour later, the machine required the addition of the missing ingredients. Since I put everything in at once, I just continued kneading.

About an hour before the end of the cycle, the unit suggested sprinkling the dough with coriander seeds - by that time the dough had come up and occupied a good half of the volume. After that, the actual baking began.

This time the result was encouraging - the bread was shaken out of the mold.

The real "Borodino"!

True, the stirrers got stuck in the dense rye dough, but the manufacturer claims that this is normal. In this case, the Moulinex OW 5004 XXL Baguette comes with a special metal hook. With its help, it was possible to easily remove extra parts from a slightly cooled loaf - picking them out with a fork or a wooden stick is much more difficult.

A hook for pulling out blades stuck in bread is a nice and very useful device.

About half an hour later, armed with a bread knife, I cut the loaf not without fear. The bread baked perfectly. The family, a little out of tune, performed carcasses. Yes! We won! It turned out real Borodino bread, exactly like factory bread both in taste and smell, and even the upper part turned out to be just as flat.

The bread is baked

The bread machine was rehabilitated, and my reputation as a miracle cook, slightly shaken in the eyes of my family after the first “Borodino” experiment, shone with new colors. At dinner, a kilo loaf was eaten almost clean. The husband smeared bread with butter, the son with liver pate, decorating with slices of pickled cucumber, but I just pinched off the pieces and washed it down with tea. The shadow of imminent weight gain again hung over the household.

Calorie sandwiches with butter and liver pate

The next day, baguettes were waiting for us, and I got down to business from the very morning. I carefully studied the recipe and was surprised to find that sugar was not mentioned in it. Another inaccuracy in the book. But on the forum they assured me that everything is in order, after all, baguettes are a national French invention, and Moulinex specialists probably know better.

Baguette:
warm water - 170 ml;
salt - 1 tsp;
wheat flour - 280 g;
yeast - 1 tsp

I poured water into the container, poured salt, flour and yeast and put it in the belly of the bread machine. Further, the book recommended choosing program No. 9. Stop, this is the “Borodino” program, I won’t forget it for a long time! An inaccuracy again crept into the collection - a trifle, but unpleasant, especially for a beginner who did not bother with Borodino bread and would take everything on faith.

Fortunately, the inscription on the body of the unit itself announced that the baguettes are program No. 12, which, after 1 hour and 20 minutes, announced to me that the dough was ready. The oven does not know how to roll out and sculpt baguettes - it has to be done manually.

Baguette dough turned out soft and tender

Dividing the dough into four equal parts, I fashioned something similar to a baguette from each, let it stand for fifteen minutes under a towel so that the semi-finished products rose, and laid them out in a “baguette” shape, making two diagonal cuts on each with a special complete knife.

Baguettes ready to bake

It remains to moisten the dough with water, as recommended in the instructions, and put the form in the bread machine. Pressing the "Start" button again, and the heating element began heating. After 46 minutes, I laid out four even, ruddy baguettes from the mold on the table - exactly like real French ones, only small ones.

Real baguettes, only small ones

Naturally, they were not allowed to cool down - they ate it right away.

Baguette and noble mold - the most French dish

The Moulinex OW 5004 XXL Baguette bread maker can do a lot more pleasant and useful things: bake muffins, make jam. I didn’t have enough time to try out these functions, but I think that she can easily cope with such ordinary tasks.

variety of programs and recipes;
user-friendly interface;
setting the size of the loaf;
the possibility of baking Borodino bread and baguette;
nice appearance.
many typos and inaccuracies in the recipe book;
low sound signal. Bread machine Moulinex OW 5004 XXL Baguette - a virtuoso of baking
Specifications:
Power: 680W
Maximum baking weight: 1500 g
Baking weight adjustment: yes
Number of programs: 14
Baking form: loaf / baguette
Choice of crust color: yes
Timer: yes, up to 15 hours
Temperature maintenance: yes
Memory margin at power failure: 7 min.
Display backlight: yes
Body material: plastic
Non-stick coating: yes
Viewing window: yes
Material: plastic

Price: 5300 rubles

Service:
Warranty and service maintenance is carried out by LLC RTC "SOVINSERVICE". Reception points are located in almost all areas of Moscow, as well as in St. Petersburg, Rostov-on-Don, Novosibirsk and other cities of Russia.

Moulinex OW 5004 bread machine test
Most bread makers from a functional point of view are almost no different from each other. But not Moulinex OW 5004 - it is not limited to rolls and muffins, but can bake a real French baguette.

The Moulinex OW2208 Pain Plaisir bread machine has in its arsenal 17 different programs, delayed start and heating functions, a choice of bread loaf weight and crust color. Maximum baking weight 1000 gr.

General characteristics

Manufacturer: Moulinex

Power: 720W

Maximum baking weight: 1000 g

Baking weight adjustment: yes

Baking form: loaf

Timer: yes, up to 15 hours

Temperature maintenance: yes, up to 1 hour

Number of mixers: 1

Dispenser: no

Removable cover: no

Body material: plastic

Dimensions (WxHxD): TBA

Weight: TBA

Retail price (average): 12900 rubles

Programs

Number of baking programs: 17

Dough kneading: yes

Speed baking: yes

Wholemeal bread: yes

Wheat bread: yes

Rye bread: yes

Borodino bread: yes

French baguette: yes

Sweet pastry: yes

Cupcake: yes

Gluten free baked goods: yes

Yeast-free baking: yes

Choice of crust color: yes

jam: yes

Moulinex OW2208 Pain Plaisir review

Programs of work

The Moulinex OW2208 Pain Plaisir bread maker offers 17 automatic programs. Among them are 10 programs for bread baking and 7 additional programs that allow you to cook pasta, jam, cereals, cereals in this machine. In addition to the basic and expected types of bread (classic, rye, French), there are 3 modes for gluten-free bread, 2 modes for quick baking. The housewives will be especially pleased with the yeast dough kneading mode, which will allow you to cook dumplings, pizza, pies with less effort.

If the recipe requires the addition of additional ingredients (nuts, seeds, dried fruits), the bread maker beeps.

The model allows you to bake bakery products weighing 500, 750 and 1000 grams. There are three degrees of readiness - from light to strong browning.

Delayed start and heating

The delayed start function allows you to delay the start of baking for up to 15 hours. The function of heating the finished product starts automatically after the end of cooking. The duration of the heating mode is 1 hour.

Control

The control panel consists of a monochrome LCD display, 6 control buttons and a list of 17 programs, divided into 5 blocks for convenience. All buttons and programs are marked graphically in an accessible form, so that the control does not cause difficulties.

Frame

The model is made in a plastic case in spectacular black and red colors. The body has a cubic shape, which makes the bread machine more compact than its rectangular counterparts. Device dimensions: 280x290x300 mm / WxHxD.

Equipment

The bread maker comes with a non-stick baking dish, blade, measuring cup, measuring spoon, recipe book.

Conclusion

The Moulinex OW2208 Pain Plaisir bread machine has the ability to bake a variety of bread products, among which everyone can choose a recipe to their liking. Particular emphasis is placed on healthy and dietary nutrition - 3 gluten-free baking modes are presented here. And thanks to the original recipes given in the cookbook, diet pastries become tasty and unusual.

The Mulineks bread maker is indeed considered one of the smartest among a number of similar devices, as it is modern in design and functionality, but allows you to bake bread according to the same grandmother's recipes. Of course, the taste of such homemade bread cannot be confused with store-bought.

Before mastering the recipes, it is worth understanding what are the nuances of this technique.

Features of the bread machine:

The oven perfectly kneads the dough, which is helped by the special “jam” and “fresh dough” programs. The kneading is always even, perfect, which cannot be guaranteed with manual kneading. Why is the “jam” mode mentioned here? The best treat for such a bread is delicious homemade jam.
The bread maker has a very convenient delay function, that is, you load food into the oven in the evening, and you get delicious bread in the morning.
Always follow the indicated dosage as the recipe is accurate.

For home use, this technique is ideal - no need to mess with the dough, and then clean the half-kitchens.

Some housewives complain that pastries in the bread machine fall off. This can happen if you have taken less yeast than the recipe calls for, or if you are making sourdough bread, its quality is questionable. Old yeast may simply not work, finally, you could put the bread on the wrong setting.

On sale today it is easy to find ready-made mixes for a bread machine, among them there are fitness mixes, and sports mixes, and mixes for multi-grain bread.

Ingredients

Water - 350 ml;
Sunflower oil - 3 tablespoons;
Salt - a pinch;
Flour - 650 g;
Sugar - 3 tablespoons;
Yeast - half a packet.

Dough for buns in a Mulinex bread machine

Such a yeast dough is also suitable for making buns, for example, with poppy seeds, and for making pies.

How to make dough:

Sift the flour through a sieve, measuring exactly 650 g.
Open the lid of the device, remove the bowl, measure out 350 ml of water, pour into the bowl.
Add 3 tbsp to water. tablespoons of vegetable oil. Pour in the salt.
Pour the flour into the bowl of the bread maker. Put sugar on top.
Add dry yeast.
Place the bowl in the oven, select program "8" and start cooking.

This is how the dough kneading goes, after the beep you can take out the dough and form buns or pies. Sweet dough is homogeneous and lush.

Baking Easter cake in a bread machine: a recipe for Easter

This pastry, as they say, is for the lazy. This cake is prepared with yeast.

For this you need:

Chicken egg. - 3 pcs.;
Milk - 130 ml;
Drain. oil - 130 g;
Sugar - 40 g;
Flour - 450 g;
Yeast - 2.5 tsp;
Nuts - to taste;
Raisins - to taste.

And to cook such an Easter cake is very simple: you need to set the “sweet bread” program. The program should involve long kneading.

The crust needs to be made light, it will still darken due to sugar. And then the bread machine will do everything itself, you just have to think about how to decorate the cake.

If you love pastries, choose from a bread machine between butter pies. There are few benefits from fried pies, and baking from the oven, although high in calories, is not as aggressive as fried food.

Delicious recipes!

Mulinex bread machine recipes for homemade bread and pastries step by step with photos

Homemade cakes are much tastier and healthier than store-bought ones. But, unfortunately, many people simply do not have time for long kneading dough and making bread and other pastries. A bread maker will come to the rescue, which is very compact and easy to use. The device allows you to cook various types of pastries according to specified programs. Many bread machines are equipped with electronic controls, the algorithm of which will be clear to anyone.

Mulinex bread machine: delicious bread recipes

Compound:

Water - 300 ml
Dry yeast - 1 tsp
Sesame seed - 100 g
Wheat flour - 2 tbsp.
Salt - to taste

Cooking:

First you need to pour boiled warm water into the capacity of the bread machine in the right amount. To keep the water warm, cover it with a clean kitchen towel.
Only wheat flour of the highest grade is suitable for baking bread. Before kneading the dough, it must be sieved. This is necessary so that the flour is saturated with oxygen and the baking is fluffy and soft.
Pour the flour, along with a small amount of salt, into a cup of the bread machine.
Make a well in the middle of the mound of flour and place 1 teaspoon of instant dry yeast in it.
Place the bowl in the bread machine tank and fix it well, and then set the program.
The classic mode for wheat bread or “bread without salt” is optimal. Set the color of the crust to light, and the weight of the bread to 750 g. The duration of baking is about 3 hours, but it also depends on the choice of program.
If your bread maker has the ability to pause to add some ingredients, during the baking process, after the signal, open the lid and put in the sesame seeds.
In order for the sesame flavor to be more pronounced, before adding it to bread, fry it a little in a dry frying pan or in the oven. If there is no such program, sesame seeds should be added to the dough immediately along with yeast.
When the bread is completely baked, place it on a wire rack to cool.

This variation of bread can be made to taste neutral or sweet. To prepare sweet pastries, increase the amount of honey by 2 or 3 times.

Compound:

Water - 210 ml
Wheat flour - 350 g
Honey - 100 g
Walnuts - 100 g
Salt - 1 tsp
Dry yeast - 0.5 tsp

Cooking:

Using a measuring cup, measure out 210 ml of water, it should be warm, about 35 degrees. Pour water into a bread pan.
Next, you need to put honey. If you store it in the refrigerator, take the honey out an hour before making the bread to bring it to room temperature.
Put 100 g of honey into the bread machine. It is convenient to measure honey with tablespoons in 1 tbsp. l contains 35 g of the product.
Mix honey with water well to get a homogeneous solution, and then add salt.
Sift the flour through a sieve at least 2 times. The amount of flour should be no more than 350 g; for accuracy, it is best to use special kitchen scales. Pour the prepared flour into the bowl of the bread machine and form a high hill. Make a small well in it and put the yeast in it.
If your slow cooker does not allow you to add additional ingredients during the baking process, add some chopped walnuts along with the yeast.
Close the lid of the device and set the baking “French rolls” or “wheat bread” to red. The degree of browning of the crust is medium, the mass of the product is 750 g. The duration of baking should be about 3 hours.
When the bread is cooked, do not remove it from the bowl immediately, let it stand in it for another 30 minutes. Then take it out and place it on a cooling rack.
If you want to make sweet bread, you can use a mixture of nuts or other types of nuts other than walnuts, such as hazelnuts or cashews.

This very tasty and healthy bread in a bread machine is prepared very quickly and turns out to be tender and fragrant.

Compound:

Kefir 3% fat - 250 ml
Sugar - 1 tbsp. l
Wheat flour -150 g
Salt - 1 tsp
Dry yeast - 2 tsp
Cornmeal - 250 g
Oil (vegetable or butter) - to taste
If desired, you can add nuts and seeds, dried fruits to the bread.

Cooking:

For making bread according to this recipe, both homemade yogurt and kefir from the store are suitable. You can also take milk with 3% fat. If your dairy product is more fatty, just dilute it with boiled water.
Warm milk or kefir slightly to 35 or 40 degrees and pour into the capacity of the bread machine. Also add a little refined vegetable oil or butter at once. Butter must first be melted in a water bath.
The next step is the introduction of sugar and salt. They need to be evenly distributed throughout the form and stirred. It is recommended to stir until sugar and salt are completely dissolved.
Sift both types of flour through a sieve in turn and mix until smooth. Pour the flour mixture into the bowl of the bread machine with a slide and make a small indentation in it. Place the yeast and fillers of your choice into this recess. It can be nuts, seeds or dried fruits.
Place the container in the bread machine and fasten well. The optimal programs for making this type of bread are wheat bread, French bread and sweet bread. You can also use programs for accelerated baking.
Cooking time is on average 2.5 to 3 hours, but it also depends on the selected program. The degree of frying of the crust is “light”, the weight of the product is 750 g.
It is not recommended to put too many additives in bread, as well as increase the amount of cornmeal. Otherwise, the dough will rise poorly, the bread will not be so soft and fluffy.
Additional ingredients can be added in the middle of the baking process if the bread maker allows it.
After removing the finished bread from the bowl, place it on the wire rack and leave for 1 or 2 hours.

Compound:

Water - 500 ml
Rye flour - 700 g
Salt - 2 tsp
Dry yeast - 1 tsp

Cooking:

First of all, you need to make a dough. To do this, sift the flour in a sieve and place it in a container with high sides.
Measure out 500 ml of boiled warm water, the temperature should not exceed 40 degrees. Dissolve yeast in water, mixing well.
Pour the liquid with yeast into the flour gradually and knead the dough. It should be soft and uniform.
Cover the container with the dough with a clean towel and leave for 4 hours in a warm room.
When the dough rises, transfer it to the bowl of the bread maker and add some salt.
You can bake such bread by setting the bread machine to any mode of fast baking. The French bun program is also suitable.
The degree of browning of the crust is medium, the weight of the finished product is 1 kg. The duration of baking depends on the mode set for the bread machine, but the optimal time is 2-2.5 hours.
When the bread is baked, remove it from the cup and leave to cool for 2 hours.

Our hostesses fully confirm this phrase. The arrival of guests in the house is an important and significant event. Immediately, the table, like a tablecloth, is covered with various dishes. Salads, main courses and desserts have not surprised anyone for a long time, but when homemade bread appears in the center of the table, this is already interesting. For several centuries it was just different. Any bride, before getting married, had to show her skills, had to bake bread for the guests. Today it is much easier to do this, and especially if there is a Mulinex bread machine in the kitchen. Recipes are included.

Cooking Easter cake

Every spring, the Orthodox celebrate the great feast of Easter. This is where the hostess has the opportunity to show all her skills. It is convenient and easy to bake Easter cake in a bread machine. Recipes "Mulineks"-bread machines are varied for cooking. For the easiest cooking of Easter cake, you will need: about one hundred grams of milk, about one hundred grams of heavy cream, about 60 grams of peasant butter, about 7 tablespoons of sugar, a couple of eggs and also a couple of yolks separately, a little salt, a little vanilla, a couple of tablespoons of lemon juice, about half a kilogram of flour, a couple of tablespoons of dry yeast, various candied fruits - about a hundred grams, powdered sugar and confectionery powder about 30 grams. To decorate the cake, you need to prepare the glaze from one egg white, powdered sugar and a teaspoon of lemon juice.

Cooking method

The most important thing is to be patient. Each stage in the preparation is important and the taste and appearance will depend on it. This method allows you to quickly cook cake in a bread machine. Recipes "Mulineks"-bread machines are developed by professionals. First you need to soak the yeast in warm milk and a tablespoon of sugar. After about 15 minutes, you can start kneading the dough. Add the sifted flour with salt to the milk and mix. Next, add the warmed butter and cream. Beat the eggs thoroughly and set aside carefully. Gently mix everything with yeast, cover with a towel and leave for another 40 minutes. When the dough doubles, add beaten yolks and still heated oil, mix again and leave for the same time. At the end, add all the candied fruits and place in the mold. For baking, select the "Sweet baking" mode so that the crust is medium. You always get excellent pastries in the Mulinex bread machine. Recipes tested and tested by many chefs. Next, you need to make icing from the listed products in the usual way and decorate the cake.

Cupcakes in a bread machine

Many housewives know that in order to cook a cupcake, you need a good stove. This is what the Mulineks bread machine is considered to be. Recipes can be used recommended by manufacturers, or you can use your own, proven over the years. The cheesecake is very tasty. It can be served on the Easter holiday.

Products for cottage cheese cake

We will need: about 600 grams of flour, about 250 grams of cottage cheese, about a glass of water, three eggs, a couple of teaspoons, a couple of tablespoons of dry milk, a couple of tablespoons of peasant butter, about a hundred grams of raisins, a couple of tablespoons of honey, a pinch of salt and a tablespoon powdered sugar.

Cooking a cupcake in a Mulineks bread machine. The recipe is very simple

Break the eggs into a container and beat them thoroughly in a lush foam, then add water, mix. Mix the yeast with milk and a little sugar and let it brew a little. Cottage cheese, and it is better if it is homemade, grind through a sieve and add melted and honey. Raisins need to be washed in advance and soaked in warm water. Then combine all the products and knead the dough. Cover with a towel and leave until doubled in size. The cake will be cooked in the "Sweet Baking" mode for about three hours. Then take it out of the bread machine and lightly sprinkle the top with water. Then sprinkle with powdered sugar and again place back for 8 minutes and put on the "Baking" mode. After a sweet crust is formed, you can take it out of the mold. Recipes for the Mulinex bread machine can be found in many magazines. With the advent of this amazing kitchen appliance, housewives have the opportunity to delight their loved ones and relatives with a variety of delicious pastries.

Hot bread with your own hands

What could be tastier than a hot golden brown crust from a homemade loaf, which the Mulineks bread machine will help to bake? There are recipes for both white and bran bread. It will be required for a loaf weighing 1 kilogram: about two tablespoons of powdered milk, about three tablespoons of vegetable oil, a little less than half a liter of water, about 700 grams of flour, a couple of teaspoons of dry yeast, a couple of tablespoons of sugar and a pinch of salt.

How to make bread

What makes it good to cook yeast dough in a Mulineks bread machine is that you don’t need to keep it on the table first and wait for it to rise. All you have to do is mix it up a little and put it in the oven. Pour water into the bucket of the bread machine, add vegetable oil. Gradually add the sifted flour, but it is important that it covers all the water. Then add dry milk. Salt and sugar should be spread out in the corners, and yeast in the middle. Install the quick mode program. After pressing the "Start" button, the cooking process will immediately begin. After the completion of the work of the bread machine, it remains only to take out the bread and serve it to the table.

with bran

Recently, more and more people prefer a healthy diet. Wheat bread is very tasty, but from oatmeal, but with bran, it will be the most useful. There are different "Mulineks" and each is interesting in its own way. For this option you will need: about 400 grams of flour, about 50 grams of bran, about 120 grams of oatmeal, about 10 grams of dry yeast, about 120 grams of milk, about 250 grams of water, a pinch of salt and about two tablespoons of sugar.

It is very easy to prepare. Put all of the above dry products, excluding sugar, into a container. Pour water and milk into a saucepan and heat a little to 36-38 degrees. Next, add yeast with sugar. Pour all this into a container with dry products and add oil. The bowl is placed in the bread machine. For cooking, you need to select the "French Bread" mode, you need a medium crust and a loaf size is also medium. The cooking time should be set to 5 hours.

When the cooking process is finished, the bread maker will beep. Gently open the lid, remove the cup and take out the bread. It should be placed on a board and covered with a paper towel or cotton towel. That's how it should be cooled down. Using a saw blade, cut into pieces and serve.

in a bread maker

Bread made from flour is a proven recipe. It has been prepared since the time when cereals were first grown. But potato bread appeared on our tables recently. Our grandmothers prepared something similar, only it did not receive great popularity in those years. Modern chefs offer a more interesting way of making this bread.

We will need: about 700 grams of flour, a pinch of salt, a teaspoon of sugar, any vegetable oil - about three tablespoons, about 7 tablespoons of dry yeast, kefir or yogurt about a glass (plain water or potato broth is also quite suitable) and about 500 grams prepared mashed potatoes.

It is very easy to prepare. All products must be put in a special bucket in the following order: milk, sugar, salt, butter, mashed potatoes, sifted flour and at the end - yeast. Next, you need to close the lid and select the desired program. For this bread, we need the "French bread" mode. The weight of the loaf will be about one and a half kilograms. Cooking time will take about 3 hours and 40 minutes. When everything is ready, the bread maker will stop automatically. It remains only to carefully remove the bread and cover with a napkin. After cooling, you can cut into pieces.

If there is no "French Bread" mode, it's not scary. Normal mode is fine too. That and "Mulinex". Cooking recipes can be used different. Any bread cooked in it is always successful. The programs are designed in such a way that the pastries are beautiful on the outside and well-baked on the inside. Even if you just make bread on water from rye flour with the addition of yeast, salt and sugar, it will still be fragrant, fluffy and tasty.