Test BBK HBK HB1003B bread maker

Advantages: this model is for hot dog lovers. You can bake mini baguettes or sausages in dough in it – 2 or 4 at a time. The cycle includes a stage of kneading and rising the dough, a pause during which the hostess will form the baguettes, fill them with filling and make sprinkles, and then bake.

Disadvantages: The viewing window is small, but its size is sufficient to assess what is happening inside. The exception is for making baguettes on two levels: you won’t see the bottom one.

The first test is, of course, the bread. Since I had some okroshka planned for dinner, I decided to choose a recipe that was in the spirit of this age-old American dish.

In the instructions I found a number of interesting recipes: the classic white bread with vegetable oil, dairy with butter, which when baked gets a beautiful soft golden crust, an unusual recipe for bread with sour cream, healthy low-calorie wholemeal bread, exotic Dutch with mashed potatoes, kefir and smoked sausage, the extraordinary Far Eastern with tincture, lemon juice and pine nuts, bread with shavings of coconut and others.

My choice was bread from the “American Baker” mode: half of the flour is rye plus a generous addition of rye bran. I decided that the seeds and poppy seeds that are so beloved in my family wouldn’t hurt either.

I add the desired amount of water and sunflower oil to the bucket. I measure with scales and sift flour into the bucket, add milk powder, salt and honey instead of sugar to give my bread an interesting flavor.

Now bran, poppy seeds and seeds. Then I make a hole in the flour and pour the dry yeast into it. Setting up took no more than 10 minutes. I put the bucket in the oven and make the settings, I choose “American Baker” mode, the loaf is medium, the crust is dark. I press the “Start” button, and that’s it, the device begins to work.

Kneading begins immediately, and after a couple of minutes the dough takes the form of a kolobok. At the same time, the oven is heating up the air, which makes the white flour release gluten more actively and join the ingredients more quickly. Now a little trick: watching the oven, I prepare the seeds for sprinkling – I wash them, pour water on them and leave in a bowl.

In the meantime, the fermentation stage begins in the bakery. In a warm, comfortable atmosphere, the dough slowly rises and becomes soft and tender. This is followed by another thorough kneading, and rising again.

Then I start the engine again, it’s time to make the kneading in order to remove the carbon dioxide accumulated in the dough, and then the third rise in the dough follows. I prepare the sprinkles. I pour a little water and vegetable oil into a bowl, pour soaked seeds and with a stiff brush I smear the browned dough on top, generously spreading the seeds.

And here is the result – ruddy, amazingly fragrant bread, which pleases the eye and not only. The crust and the sprinkles are so crispy and delicious that I don’t even want to lose a crumb – everything goes in your mouth!

The pizza is fragrant and tastes good

“Mummy, Mummy, what’s for dinner??”I hear this almost every day, and I’m sure you do, too. What would make such a thing – quick, tasty and to the liking of both children and adults? Today the oven gave me the answer: pizza! I find a recipe for pizza dough in the manual and I quickly get all the ingredients ready and put them into the oven.

I turn on “Dough” and watch as a couple of minutes later, the flour, water, butter and all the rest turn into a white puddle. Now I have almost 1.5 hours free – I can do other things.

A few minutes before the program is complete, I come into the kitchen and unload everything I need from the fridge: I slice and coil two kinds of sausage, simply cut the olives in half and grate the cheese.

I hear a beep – the dough is ready. It came out wonderful: it rose well, it was light and fluffy. I quickly roll it out and put it in the mold.

Now it’s turn of the tomato sauce. My little chefs help me put the stuffing and cheese on. Our pizza goes into the oven. Fifteen minutes of baking, and dinner is ready!

Yogurt in the morning and at lunchtime saves everyone from a lot of trouble

The bread maker helps me with breakfast: I decide to check how the yogurt function works. In the evening, I take a carton of milk and I bring the milk to a boil, leave it to cool, and go to bed with the kids.

When the milk is a little warm, I add 3 spoons of “live” yogurt, bought in the store but next time I’ll take the rest of my own .

I quickly knead with a wooden spatula and pour into a plastic container, snap the lid – and into the oven. As you can see, no special care. I turn on the yogurt mode it will ripen in the heat for 8 hours while we sleep.

In the morning, when the whole family gathers for breakfast, I give you some of my homemade yogurt. What a delicious, delicate and light! Much tastier than store-bought, and even more useful, because it certainly does not contain any artificial additives.

I put berries, a little grated chocolate and syrup in the yogurt for kids, and granola for myself and my husband.