Do you need a dispenser?

I tried to throw the bow right away and into the dispenser. The smell of coarsely chopped onions through an abandoned dispenser is dearer to me.

Why not add to bread. And nut-tomato paste (almost a whole can), and spicy mixtures, ... The dough is such a thing that absorbs all odors.
Even after a cake with 10 grams of vanillin, the washed bucket smells only of aluminum.

Too specific!
We bought it ready for trial. We tried 1 spoon and that's it. Tastes like satsibeli (adjika with nuts and garlic). For BIG amateurs.
I sprinkled the whole jar (150 g) into the bread maker. The result is Bulgarian red bread. No smell of nuts or spices.

Today I baked bread:
Flour - 300 gr
semolina (makfa, yellow) - 25 gr
dried parsley - 25 gr
fried onions (did not remove the oil) - 50 gr (3 tbsp. l)
wheat seedlings - 1 tbsp. l.
salt - 1 tsp.
yeast - 1 tsp
sunflower oil - 1 tbsp. l.
water - 290 ml.

The program is standard (4 hours), size - small, medium crust.
It turned out to be a merry loaf. Yellowish, with green splashes of parsley. The smell of parsley is present a little, the onion has vaasche dissolved without a trace, there is none.
And the consistency ... For a week on bran bread, I missed it.
Delicious bread, current "sticks" from parsley get stuck in the teeth. Next time you need to grind it on a coffee grinder.

Yes, good. I told you last year's homemade parsley. Soup is normal, bread is a little worse.
In general, what I call for by my example.
At home, everyone has dried herbs (dill, parsley, nettle, mint, currant .........) if you add them to bread, then you will be happy!

Smoked sausages? Interesting. Something Ukraine is silent about adding bacon to bread.

Something Ukraine is silent about adding bacon to bread.

And we quietly add

Quiet Ukrainian night, but the bacon must be hidden

I threw finely chopped raw-smoked sausage into bread

I would like to know - how noisy is this unit? I would not like the buzzing from the kitchen all night long.

There is little car noise. Most of the noise comes from the kolobok, which rolls along the sides of the bucket. The fridge is noisier. Put it steadily, and there will be practically no noise.

The noise is not all night, but only during the batch. There is a bit of such a thing - the bucket in the bread maker is fixed with a slight backlash, and when the bun is formed, there is a small metal tinkling. But not critical. And there is nothing to hum in the stove at all. Well, you can close the door to the kitchen or bedroom - then you won't hear anything at all.

And we quietly add

Quiet Ukrainian night, but the bacon must be hidden

I threw finely chopped raw-smoked sausage into bread

We baked bread with bacon! Fresh, dense, finely chopped bacon - 50 g. Put the bacon in the dispenser, having previously rolled it in flour. Crust - to the maximum. The taste is excellent, but I think that well-salted bacon will go better. But alas, it’s painfully high-calorie bread, who is struggling with weight - think about it.

... you need to add very small, well-fried cracklings. I recommend ... Mode - "French bread".

On the forum, they wrote that Kenwoods have convection, due to which they get a good crisp. Does Panasonic have convection?

On the forum, they wrote that Kenwoods have convection, due to which they get a good crisp. Does Panasonic have convection?

I don’t know if it’s there, at least it’s not indicated, but the crust is super crisp, and it doesn’t matter which recipe, but if you want soft, I put bread in the bag and that’s all, but usually I don’t want to.

We baked bread with bacon! Fresh, dense, finely chopped bacon - 50 g.I put the bacon in the dispenser, having previously rolled it in flour. Crust - to the maximum. The taste is excellent, but I think that well salted bacon would go better. But alas, it’s painfully high-calorie bread, who is struggling with weight - think about it.

Listen, this is an idea, and after reading about bacon, I did not pay attention, but then I thought: a ready-made sandwich for borscht ... Mom, I wanted to eat it ... where I have bacon ...
... and if you try to add to rye

[Dolce]

Dolce

On the forum, they wrote that Kenwoods have convection, due to which they get a good crisp. Does Panasonic have convection?

Panasonic has no convection. Convection is used in some ovens to cool freshly baked bread, if for some reason it is not taken out immediately after baking.

In Panasonic's, forgotten bread becomes moist, despite the fact that it is heated for 1 hour after baking. In this case, a crispy crust is out of the question.
Bread taken out on time has a crispy crust.

Listen, this is an idea, and after reading about bacon, I did not pay attention, but then I thought: a ready-made sandwich for borscht ... Mom, I wanted to eat it ... where I have bacon ...
... and if you try to add to rye

Better to take smoked, in my opinion. But you can also fresh, (necessarily dense). If it's like a sandwich, then lard - more is needed, up to 100-120 grams, and pieces the size of refined sugar. A little more flour, so that the dough is denser. But I baked it for the last time - everything is too fat, in my opinion, but I am somehow not very fat ...
And yet, it would be very nice, it seems to me, to add a couple of cloves of garlic, but not crushed, but chopped. But you can also rub the finished bread with garlic. In my opinion, if you take pieces of DENSE bacon the size of half a box of matches, and then chill the bread after baking in the refrigerator, and then chop and grate with garlic, it will turn out interesting. And rye bread is fine here. It will be the very thing! And then it's all ... with vodka ... two glasses ... well, three, but no more ... and a crispy pickle cucumber ... not, perhaps, I baked it not for the last time!

not, perhaps, I did not bake it for the last time!

I wrote it myself, I wanted to
Only garlic makes the dough rise badly, and baked, I think. not very much, it can be rubbed like this later (if rye) or in a bite

Good day. I am writing for the first time in doubts about choosing a model, but I read about fatty bread lard and decided to insert 5 kopecks - Lard is less high-calorie than sunflower oil!

Good day. I am writing for the first time in doubts about choosing a model, but I read about fatty bread lard and decided to insert 5 kopecks - Lard is less high-calorie than sunflower oil!

Yes it's true. But some kind of fatty lard ... Today I chopped large cabbage, seasoned with fresh herbs and poured it with olive oil ... I poured it generously so ... And ate it ... But I couldn't eat so much lard ...

Hey everyone !
Judging by the ringing of online stores, the new DELONGHI BDM 755 CP is flying very quickly, and naturally many have already tried it out. I have two questions:
1. How is it?
2. Is there a dispenser?

Really looking forward to the answer!
Thank you in advance!!!

at 125 there is. at 75 no

075 - no, but 755 -?

I doubt at all that such a model exists. I saw only two. Typo probably

Both models exist, but there is a minimum of information on the Internet, even on DeLongy's website.

The Delonghi 755 has an automatic dispenser. At least a bunch of French sites claim that.

Hey everyone !
Judging by the ringing of online stores, the new DELONGHI BDM 755 CP is flying very quickly, and naturally many have already tried it out. I have two questions:
1. How is it?
2. Is there a dispenser?

Really looking forward to the answer!
Thank you in advance!!!

Take 125s, I can't get enough of it for a week now, everyone at home laughs at me, I bake my rolls every day!

it seems to me that this dispenser is not particularly needed. In Panasonic, raisins and nuts, for example, do not break into dust (I don't know how in other bread makers) and you can completely do without a dispenser. In addition, for example, yesterday I loaded cheese into it and one piece (!) Fell out and hit the heating element. There was a stench ... The whole family saved the bread and still the dome fell.

Recently, in general, I load everything at once (not on a signal) and seeds and nuts and candied fruits and in the dust I have nothing that does not break everything as I put it and remained.

If not a lot is possible at once, but a glass of seeds or nuts will greatly slow down the rise of the dough.

so I say: "The price of a bread machine with a dispenser is higher, but you can do without it.

The bad thing is that it cannot be used for rye bread, to which I mainly add nuts, raisins, seeds. Or try to bake rye like regular white? But experienced bakers say that rye loves to come up only once. Nobody tried it? respond. sorry to throw away the failed

If the recipe is low in rye flour, you can try. Darnitsky on kefir is better for me on a regular program than on RYE. Now I looked at the flour there in half. I bake other rye only on dumplings + rye

once tried dumplings + rye, it turned out worse than just rye. analyzing, I understand that more flour is needed, but it's a pity for the engine when it kneads. suddenly breaks? ... and in general, the very first rye was tall and porous, and now something is not very good.

I also want to try to bake rye, I found flour yesterday.

And about the oven with a dispenser, so I bought it for $ 130. That is, not much more expensive than without it. I believe that if you take it, take the THING, than after a week you begin to regret that you saved.

And about the oven with a dispenser, so I bought it for $ 130. That is, not much more expensive than without it. I believe that if you take it, take the THING, than after a week you begin to regret that you saved.

The absence of a dispenser also has its advantages:
1-You can put more ingredients than will fit in the dispenser.
2 - there is a signal so as not to miss the time of adding the product and not to be on guard when to add something that does not fit into the dispenser.
The 3-dispenser does not need to be washed.
4-if a large loaf of bread is baked, do not close the dispenser after triggering.
I have not yet regretted that I bought HP without a dispenser. It seems to me that when buying any equipment, you need to approach its choice with a certain degree of pragmatism, not to buy according to the principle - the more heaped up, the better. The technique is bought in order to make it convenient for you to use it, and not to demonstrate its sophistication.

The absence of a dispenser also has its advantages:
1-You can put more ingredients than will fit in the dispenser.
2 - there is a signal so as not to miss the time of adding the product and not to be on guard when to add something that does not fit into the dispenser.
The 3-dispenser does not need to be washed.
4-if a large loaf of bread is baked, do not close the dispenser after triggering.
I have not yet regretted that I bought HP without a dispenser. It seems to me that when buying any equipment, you need to approach its choice with a certain degree of pragmatism, not to buy according to the principle - the more heaped up, the better. The technique is bought in order to make it convenient for you to use it, and not to demonstrate its sophistication.

Still, a dispenser is a necessary and convenient thing. Firstly, it allows you to realize the complete automatism of the stove's operation - that is, to run on a signal to add - no need, everything will be added when needed. And you sleep yourself ...
Secondly, in my stove, for example, the dispenser has a double function (I think, in others, too) - in addition to the addition function, there is also a ventilation (circulation) function - special slots in the dispenser release water vapor outside, creating a directed air circulation.
As for whether it interferes with the rise of the dough - the dough is "stubborn" in it only when I experimented with a loaf weighing almost 2 kg (I don't remember the exact weight, I have to look in the forum).
But you can do without it, in theory. It's like a window. If it is, great. But if it is not there, you can always open the lid and look. But experience shows - "bells and whistles" are not superfluous.

I am faced with a choice - Moulinex OW 5000 or Kenwood BM256.
I want a dispenser, but I can't figure out which one has it? Or not both?

Well, wow .. Rumbles like a victim during a batch. And the refrigerator is much quieter. And from this couple of nights I woke up, gave up the idea of ​​putting it at night. What joy is there in the morning smell of fresh bread if the same parasite kept me awake at 3 am ?!
I have a panasonic SD-YD250.

Have you tried to make the kolobok softer, so as not to beat it on the sides of the bucket? When the bun is soft, it does not make any noise, because it clings to the sides of the bucket.

So I put everything absolutely exactly, as in the recipe. We already thought the bucket might be dangling. yes no, it does not hang out. The recipe contains 3 cups of flour and is even shown to be without top. I just bought it recently, so before experimenting, I decided to master the recipes. But it rumbles .. The TV does not block, but it is still very noisy .. Can I call the service?

All. Already nothing rattles and does not work. Put bread with bran, 5 hours program. It's already been an hour to knead and not think. Only food, damn it, translated ..

All. Already nothing rattles and does not work. Put bread with bran, 5 hours program. It's already been an hour to knead and not think. Only food, damn it, translated ..

If you have Panasonic and you set the program for 5 hours, and this is a dietary (whole grain) regime, then the temperature equalization takes up to 1.5 hours, and then only kneading. (see instructions). Oh, yes, you wrote this at 4 in the morning, and what was the result?

Yes, Valerka, sometimes you need to read the instructions.

So I put everything absolutely exactly, as in the recipe. The recipe contains 3 cups of flour and is even shown to be without top.

Cups are definitely not the case. You can fill it with flour like that ...
If there are no scales yet, keep an eye on the bun, it should be soft and cling to the sides of the bucket. But don't stick to your hands.

Well, I must say, first of all, in any case, thanks for the advice. Secondly, we read the instructions, there is no nifig about 1.5 hours. 1.5 is just how much patience I had. Then I put it on kneading, then separately for baking. Baked in the oven. Well, however, it turned out pretty decent. Thirdly, I would have baked such a FEAT at 4 in the morning, I would not have made such a feat for any price! I just had 7 pm ..

Well, I must say, first of all, in any case, thanks for the advice. Secondly, we read the instructions, there is no nifig about 1.5 hours. 1.5 is just how much patience I had. Then I put it on kneading, then separately for baking. Baked in the oven. Well, however, it turned out pretty decent. Thirdly, I would have baked such a FEAT at 4 in the morning, I would not have made such a feat for any price! I just had 7 pm ..

1. There is a table here that lists all the time allotted for the operation of the bread machine in one mode or another (model 253). Why you don't have this in the instructions for the 250 model is not clear.
[/ quote] #
2. The fact that it was 4 in the morning, I saw at the top of your message, because nowhere is it said about your place of residence.
"Sent: 08 Feb 2008 04:13:29" Now it is clear you live in a different time zone.
3. If your stove makes so much noise, maybe you really need to contact the service. In the 253rd model it is heard only when the dough is being kneaded, and even then, if you are in the same room, in the next room I can no longer hear it (good hearing)

I woke up at night because the signal for supplements was working. Since it was about 4 in the morning, my husband was not very happy now I put programs without additives

So. Comparing instructions. At first. On the display are types of bread: basic, whole, cereal, French, pizza and pastries .. Such as Italian, jam, rye, gluten-free are absent .. naturally, as well as a paddle for kneading rye ..
By the way, what kind of Italian? It seems to me that this might not be what I think about. Because Italian after kneading must be aged for at least a day and baked in the oven in a saucepan at a temperature of at least 500 degrees Fahrenheit. And it turns out to be a cool thing with BOOO big holes. What "Italian" do you have? How is it different from French?

Further. The pizza mode lasts 40 minutes. "baking only" 30 minutes.But, not at all there, but there really is a link, but again, the "grain" stands for 55-75 minutes, and I waited 90 minutes. But French is allowed up to 95 minutes, although after 25 minutes the kneading starts. I.e. temperature conditions are different.

Mine has no window for raisins and nuts. There's a tiny little window just for yeast.

There is nothing about sourdough. The recipes are different, except for the basic ones.

I woke up at night because the signal for supplements was working. Since it was about 4 in the morning, my husband was not very happy now I put programs without additives

That's roughly what I have. She began to knead with a roar, woke me and my son in the middle of the night. Yeast is thrown by such a loud click .. The husband has low hearing, he was lucky in this regard. Once I woke up, I could not sleep at once. in the morning fell asleep, and this infection begged as much as 8 !! time. The bread is definitely delicious. but if I didn't get enough sleep. I will throw myself at people all day ..

Valerka, what model is the bread machine? You would have signed, but it's very hard to remember everything.

Mine has no window for raisins and nuts. There's a tiny little window just for yeast.

Didn't understand this moment

[Valerka]

Valerka, it looks like you are supplied with completely different models of Panasonic. All our models do not have any yeast dispenser, the yeast is placed first in the bottom of the saucepan. The Italian mode is available only in 253 models and lasts 4.5 hours.

Valerka, I propose to go here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2178.150... Will be closer to the topic. Yet here the NOISE is discussed