Bread maker Panasonic SD 255 (part 2)

The same can be done right after the bread is baked, when you remove the bread from the bucket, and while the bread is still hot.

Here, girls-boys, I want to share my sadness - no one liked my black bread. Someone, because it sweets, someone because it smells of coriander. The reaction is as follows: delicious, of course, but somehow I like the usual more ... But I like it! I always take Borodinsky or Rizhsky for myself in the store. But, relatives must be honored and respected! Does anyone have a recipe for black bread with a classic taste, not sweet. Thank you!

Aunt Besya here is a link to the bread from Admin wheat-rye molded with sourdough is what you need: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3470.0
In general, Admin has a lot of recipes, go to the forum and take a look.

Here, girls-boys, I want to share my sadness - no one liked my black bread. Someone, because it sweets, someone because it smells of coriander. The reaction is as follows: delicious, of course, but somehow I like the usual more ... But I like it! I always take Borodinsky or Rizhsky for myself in the store. But, relatives must be honored and respected! Does anyone have a recipe for black bread with a classic taste, not sweet. Thank you!

Aunt Basia, don't be upset. Just don't add coriander. I also recommend you recipes for such breads
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=732.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=1146.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1008.0
I bake them periodically, I really like them.

You need to really go through several recipes and choose the one that you like best. Incidentally, I had a similar situation with black. While in search.

Aunt Besya, try Darnitsky from Fugaski:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=89&topic=596.0
or Buckwheat bread with kefir - very delicate taste:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=678.0

Thank you girls. Baking rye from Elena Bo, I really liked the taste, but only after two days (we eat slowly, since my husband is on a diet) began to change the structure of the bread, crumble and, as it were, acquire the texture of the cake. What could be the reason?

Hello everyone from a novice baker!
I read the forum, made a choice (in fact, it was not difficult to make it - in the kitchen there was a Panasonic multicooker and a microwave oven, we respect and love this brand) - and so, yesterday we bought a Panasonic-255 to bake gluten-free bread.
Immediately in the evening we baked the first loaf of corn flour, the result is the most excellent!
An excellent airy loaf with a delicious crispy crust!
The recipes in the instructions for the stove and on the flour packaging (McMaster) were almost identical, the only difference was that the flour "asked for" 500 ml of water, the stove - 430 ml. We made a Solomon decision - poured in 465 ml. It looks like they hit the spot! Makish is both airy and dense at the same time, everything is mixed well, no lumps or "extra" flour.
In general, we are inspired by a great start and are ready to experiment!
PS Yeast - Saf-Moment.

the bread began to change its structure, crumble and, as it were, acquire the texture of the cake. What could be the reason?

The reason is in the golden mean of the correct kneading of the dough. You need the right balance of water and flour, that is, the right bun.

Dry and crumbly bread, first of all, can be from a lack of water in the dough, the second reason is products that can give dry bread.

Thank you girls. Baking rye from Elena Bo, I really liked the taste, but only after two days (we eat slowly, since my husband is on a diet) began to change the structure of the bread, crumble and, as it were, acquire the texture of the cake. What could be the reason?

The addition of Panifarin (gluten) makes the crumb more rubbery, rye bread does not crumble longer.

Goodnight!
So I became the owner of the long-awaited bread maker - Panasonic 255.
And although I had been educated here for about a month before, on the forum, something went wrong with me ...
First, I got it wrong with flour: I didn’t exclude the tare weight. As a result, after the temperature was equalized (and it took a whole hour) and the kneading began, I, as "taught", looked into the stove. I realized my mistake and decided to add the missing amount of flour. And then, apparently, she made the second mistake: she pressed the "start / stop" button. As a result, the whole program started all over again!
Tell me, will anything good come out of all this, or can you safely throw everything into the bucket right now? And what should have been done?

URRRAAAA !!!
Despite all my bullying with the program and flour, the bread rose, baked!
Here's another husband wakes up, takes a picture, tries, then I'll post the pictures too!
Thank you very much Admin for her guide to shaping a wheat bun! Without her recommendations, nothing would have worked out for sure !!!
Good luck to everyone and never give up hope!

Congratulations on your first bread

I wish you success in your knowledge of bakery

Thank you so much!
And tell me, please, what to do: following the recommendations, I follow the bun and, if necessary, add flour. But I have it "dusty" and settles, naturally, past the bucket, that is, on the heating element. I already try to pour it on the sly and at that moment when the stove does not knead, but nothing helps ...

Try to pour the flour closer to the bottom of the bucket and immediately cover the bucket with a towel while the flour is dusting, then remove it. After kneading, wipe the upper inner part of the bucket with a damp cloth.

Try to pour the flour closer to the bottom of the bucket and immediately cover the bucket with a towel while the flour is dusting, then remove it. After kneading, wipe the upper inner part of the bucket with a damp cloth.

Thank you, I will definitely use your advice!
And in order to wash what has burnt in the stove itself (not in the bucket), can you use some kind of cleaning agent?

It is not possible, but it is necessary that your baked goods do not have extraneous odors. Try to do it carefully, slightly moisten the sides and bottom with the product and clean with a hard sponge for dishes.

Maybe I'm doing something wrong ...
But my HP insides do not get dirty. And the flour dust that flew out of the bucket (the present Baysad flour is just some kind of powder) burns on the heating element and settles as ash.
Just once a week I vacuum (vacuum, vacuum ..., in short, clean up) my bread maker.

Do not the inner walls darken too?

I got two spots on the side wall of the bread machine, I rubbed them almost all to no avail, and I'm afraid to use the cleaning ones, the walls are made of aluminum alloy and can get scratched, I haven't tried liquid, cleaning agents.

I also use a vacuum cleaner, it's very convenient
And about covering the bucket with a towel, I recently managed this
It turned out like this: my son was taking exams at work and I was waiting for news from him ...
She began to put the bread, threw everything into a bucket, covered it with a cloth napkin, turned on the program ... Then the call to my cell phone was handed over !!! : wow: We talked, all emotions returned to the batch. The fact that there are NO napkins, I didn't even notice the sazu
> :( I don’t understand what I have with a bun, it’s not like that, the dough is not liquid, but climbs up ...: o Disconnected the stove from the outlet, so that the program would go further later
And-oh, the horror-safette mixed into the dough-and it was not visible, not even the edge
I scraped a napkin out of the dough, turned it on, the bread turned out to be excellent, as we later expressed it, bread with a napkin
How I didn't ruin the stove
Now I cover with a plastic cutting board

I got two spots on the side wall of the bread machine, I rubbed them almost all to no avail, and I'm afraid to use the cleaning ones, the walls are made of aluminum alloy and can get scratched, I haven't tried liquid, cleaning agents.

The bread maker is purchased for baking bread, it is a tool that must be handled with care, but at the same time, it must be used to its fullest, and not be afraid to experiment with it.
And the oven will respond with good bread.

You should have seen my stove after 10 years of operation, it has darkened, there are stains, somewhere there are already scuffs and scratches. But this did not make the bread worse.
You can, of course, constantly look for spots on it, and after that put it on the shelf, and remember that I paid money for it, no matter how something happens ...

This is called "put on galoshes" on the thing ... So your stove will be spoiled, it will not obey, and you will not get the proper baking skills, because this is impossible, it is harmful to cover, and this ...

By the way, in my instructions for the stove it is written that over time, the coating of the bucket can change color, become stained, but this does not affect the quality of the stove in any way.
And how not to change the surface of the bucket if it comes into contact with various products and heating devices at a strong pace.

Bake good bread and eat well, there are so many different decent recipes on the forum, and we are looking for "fleas".

I bake bread, though I don't experiment a lot, standard recipes with some changes, and I just don't see many ingredients in the store. With the bran, the issue was resolved. At least basic, rye, French is always obtained, after some refinement of the recipes.

I completely agree with Roma.
This is a symptom of a new thing - I want to bake and so that HP is like new, without a speck. This does not happen, a work thing looks like a workhorse (especially inside, where all the processes take place - both heating and baking).
Beginners periodically have this topic, how to clean, or rather, bring the initial gloss and shine inside.

The non-stick coating should change color over time: depending on the constituent components, it either brightens or darkens, this should be even with the most careful attitude towards it - further polymerization occurs. So that the stove is without a single scratch, it must be immediately put on the shelf in the museum. In my case, too, almost nothing gets on the inside of the stove, and that a couple of muffins are safely removed with a vacuum cleaner, or even just a slightly damp cloth. Good luck to the newly minted baker!

Good day!
I also enrolled in your ranks. I wanted KP for a long time, but my wife tried to dissuade them from getting fat in no time at all. I went to your site somehow, almost by accident, and the desired still prevailed. At first I wanted a budget model, for 2-3 tons. But after reading the forum, I settled on the traditional choice of SD255 or OW5004. I read the forum until late at night while my eyes could still be unstuck, in the morning I shared what I had learned with my wife. In general, we decided to buy. The most difficult thing remains to decide which one to choose from 2x. I decided in advance that, as a last resort, I would buy the one that I find in stock or at a reasonable price (up to 6t. R.). Later the task became more complicated - the lowest price turned out to be the same for both models. Mulik attracted by the design, the baguette stand, the wider bucket, the recipe book also shook (already downloaded from the official site), the buttons are somehow more pleasantly made, 2 heating elements, 2 stirrers. But I closed my eyes to all this and bought an SD255. Because I already had an independent experience of communicating with baking, the result was, let's say, not the best, then I took revenge and decided not to try again (in general, I like to use the oven in relation to meat dishes, and just cook from time to time). I won over that the SD255 makes a good batch. After reeling around the shops and returning with the purchase, I found that the yeast at home was long overdue. But he decided that there was nothing to lose and made a bookmark on a small bun + put 20g of olives and a little basil in the dispenser. Added more yeast per teaspoon. 4 hours passed, let's say with anxiety. I confess, I looked into the oven five times and when I kneaded, and when the dough came up and during baking. Thanks for the advice to beginners, I checked the kolobok.
And lo and behold, it happened !!! Super! Crispy crust, I confess I have not eaten this for a long time. In general, there was no time for a fotik, we immediately peeled off the whole crust. Airy pulp is beyond words. And the loaf rose almost to the edge. The whole family was satisfied.
I am sitting here now looking for a recipe for a thread of sweet pastries for breakfast. Would you advise a beginner, experienced ones?

Kotto congratulations! You made the right choice. I read this recipe on the forum, try it, it is very tasty for tea.
2.5 tsp additional burn
430 g flour
1.5 tsp salt
50 g (4 tbsp) sugar
140 g plum oil
3 eggs
60 ml milk (cream can be used)
Basic program, size L, light crust.
Candied fruits and raisins in the dispenser. Rinse the raisins, dry them and roll them a little in flour, so as not to sink down. Bon Appetit!

Is the program exactly the main one or rasin? It seems that she goes to add raisins.

Is the program exactly basic or rasin? It seems that she goes to add raisins.

If raisins are in the dispenser, then the program is "basic with raisins" (raisin)

Thank you Svetlana!
I will definitely try.
In the meantime, I decided to indulge in a cupcake. I took a recipe from a mul'ka book, everything is too beautiful there. The recipe seems to be pretty common. Eggs-sugar-vanilla-butter-rum-lemon-baking powder-flour-salt-candied fruit - raisins. The first thing I didn't really like was that in my own SD255 book, the mesi itself was written in a separate bowl, then lined the bucket with baking paper and then you can pour the dough and bake.
In Mulka's book, the description promised to knead and bake, only eggs with sugar must first be beaten.
In general, I decided that this was just a software flaw in the SD255, beat the eggs with sugar, poured it into a bucket, added everything in order as it was written, replaced the butter with margarine, rum for whiskey-bayles-malibu, lemon for orange, it just wasn't there. I also added two slices of finely chopped pineapple. With the thought "where can he go from the submarine" launched the program. kneading pizza. After 5-7 minutes, he threw in the raisins, made sure to mix in and turn on 1h20min for baking. After the allotted time, I waited 10 minutes more. I took it out without difficulty, nothing was burnt, it was baked normally and it looks pretty good. Weight 1260g. Accordingly, paper was not needed and the stove was kneading, so it looks like it is necessary to adapt.
Can you replace the baking powder with soda? and how much? Not to affect the result? I really didn't figure out how to fill the picture here. Sorry.

Here is the composition of the baking powder: acidity stabilizer (the same soda or starch); flour; ammonium bicarbonate. This latter is the main thing in it, when heated, it decomposes and releases a lot of gas. He lifts the dough. Theoretically, it can be replaced with soda, but it is put, extinguished, in muffins. But it seems to emit two times less gas. Recently, the "Boezon" dough baking agents have found widespread use, which include sodium pyrophosphate, sodium bicarbonate, calcium carbonate and other ingredients that decompose during the baking process do not leave taste and smell, unlike traditional baking agents (when using ammonium carbonate, ready-made products retain the smell of ammonia, and when sodium bicarbonate is used, an alkaline reaction is reported to the products, which is extremely undesirable for the consumer).

I looked for such a topic, it seems, it does not exist, although, for sure, such a question arose among many.
According to the recipe for Panasonic 255, the timer cannot be used for the dough. To be honest, I do not quite understand why such a restriction was made, but the important thing is how you can get around it, if, of course, you can
As I understand it, in theory, you can start the baking mode with a delayed start (with a timer) and then turn off the oven after kneading. But, firstly, it is not clear exactly when to turn it off, for each program the instructions indicate the time, but approximate. And the good thing about the timer is that you don't need to watch the whole process.
Secondly, is such a shutdown harmful for the stove. And how to do it. Will a simple stop work or will you have to unplug it?

Or maybe this is not a realistic way out of the situation at all?

Restriction - since the manufacturer assumes that the dough is rich, he is afraid that something will turn sour during the delay. this also needs to be taken into account.
one.Put on your health the main (dietary, with raisins, French) program, baking for a maximum of 55 minutes - take out the dough an hour before the end of the program, the main thing is not to miss it.
2. Isn't it harmful - and why would it be harmful, I don't understand? You just turn it off, the stove is an electrical appliance! how can a stop not work? That's why it was made! You don't think about the dangers of turning off, for example, a kettle, when the water only needs to be heated, do you?
3. And there is also a dough that can be made in advance and "forgotten" in the refrigerator for some time.

Can you please tell the owners of Panasonic SD255, what does it mean "the menu is not Russified"? In this bread maker, are all commands in a foreign language?

The instructions contain a description of each program and modes; when using a bread maker, everything is quickly remembered. If there is no Russified instruction, you can download it on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=category&sectionid=4&id=47&Itemid=27.

Can you please tell the owners of Panasonic SD255, what does it mean "the menu is not Russified"? In this bread maker, are all commands in a foreign language?

You understood correctly.

I, too, is not russified, but this is only on the scoreboard itself. The instruction is in Russian, there are no problems in communicating with the stove. As a last resort, translate the commands and paste next to the old non-Russian ones.

In my opinion, the non-Russified menu does not hurt at all. But if the same option is not for sale in Russia, then instead of dumplings there is Italian bread. The set of recipes has been slightly changed.

Can you please tell the owners of Panasonic SD255, what does it mean "the menu is not Russified"? In this bread maker, are all commands in a foreign language?

There are only 4 non-Russian words on the display (bake, raisin, rapid, dough), but since they are duplicated by pictures, everything is clear.
EVERYTHING else (buttons, programs, sizes and other crusts) is in Russian.

You should have seen my stove after 10 years of operation

Panosonik-255 is 10 years old?

Panosonik-255 is 10 years old?

I have Hitachi 10 years of endurance, loads and tests for strength and reliability.

And it is not so important what brand of stove, it is important what you personally do in the stove and how comfortable you are with it, and you understand each other.
Oddly enough, but things are also very sensitive to our attitude towards them, and then they either help or do not want to obey.
And it is true

Oddly enough, but things are also very sensitive to our attitude towards them, and then they either help or do not want to obey.

Wow, I thought it was just the way it seems to me. Although at one time I was told exactly the same with regard to weapons.

not so important which brand

Several years ago, a video from Irkutsk was shown on TV, where the plane fell on a residential building and there was a massive fire and people died. So there they showed that the survivors live as refugees and they had a TV set after the fire, and they showed this TV with a melted back wall and lost its shape, but continued to show normally - it was a Panasonic panablack CRT. Panasonic could not have come up with better advertising. So the brand also plays a role, a good brand does not need our love - this is fetishism, but proper care is a must.
"I think so" (F. Mkrtchan, cf "Mimino)

I baked the second one already. Everything worked out great !!
I am very pleased with the bread maker. Although I understand a little and those who choose Delongy with her programming. On the other hand, if your hands grow from a normal place, and you treat it with love, then any program can be reproduced using combinations of different programs. In general, the best recommendations are SD255.

Here is my first one (I did the simplest one, on fast mode):


very tasty turned out. The top crust was at first perfectly even, but after it cooled down a little shriveled. Perhaps this is the norm. (filmed with a cell phone)
So the second one arrived in time today. Peck French with onions.

(This one has already taken off the camera) I set the clock at 8 pm, I had to get up half past three in the morning. Must be combined with delayed baking!

In general, I am very satisfied !!! I want more with cheese and sausage

There is a timer. You can put it in the morning.

There is a timer. You can put it in the morning.

I'm afraid the water will not flow through the flour?
Somewhere I saw on the forum about the bookmark sequence. Maybe it's better, like Moulinex, first water and then flour and yeast?

Sorry for off-topic

I'm afraid the water will not flow through the flour?
Somewhere I saw on the forum about the bookmark sequence. Maybe it's better, like Moulinex, first water and then flour and yeast?

Sorry for off-topic

I often put it on at night, nothing leaks. You just need to pour water carefully.

I confirm that nothing is leaking)) Most often I put French bread on the timer, I have never had any punctures. Sometimes even at 9 pm I throw food into the bucket so that the bread is ready by 9 am, and nothing leaks during this time.

take a new one
I have never used HP in my life, all the time I was afraid that nothing would work out for me .. And here is such a surprise! The first bread turned out to be just right The husband still licks his fingers (I baked milk bread on a 4-hour program)
Then I decided to try bread with sausage and cheese. But at the kneading stage, he seemed strange to me instead of the expected kolobok, I saw a mess that looked like pancake dough. I think, well, goodbye, delicious pastries. My husband persuaded me not to rush, let the stove go all the way and finish the program. Well ... I expected the worst.Of course, it was not the same height as in the first bread, but remembering how liquid the dough was, I was generally surprised that the bread was baked
Thank you very much to the forum for such a large amount of useful information. Now I'm here for a long time

[Soft Bun]

Soft Bun , welcome Do not be afraid to adjust the consistency of the dough, the roof collapsed a little - this is a bit too much liquid, but the result is still good

[Soft Bun]

Soft Bun , welcome Do not be afraid to adjust the consistency of the dough, the roof collapsed a little - this is a bit too much liquid, but the result is still good

Thank you. I'm thinking ... can the dough become runny due to the fact that the cheese is too fat? ... Well, I did everything according to the recipe, weighed everything on the scales, only added more cheese ...

Thank you. I'm thinking ... can the dough become runny due to the fact that the cheese is too fat? ... Well, I did everything according to the recipe, weighed everything on the scales, only added more cheese ...

You yourself answered your own question - more cheese than the norm according to the recipe gave additional liquid, in the cheese it is also there, it melts when warm.