Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

[15 minutes. heated]

Another info on the crust from me. A couple of times I could not get a loaf on time (I always leave the bread on 15 minutes. heated, the crust on bright I put it and then I press STOP and take the bread out of the mold to cool) and it stood for 2-3 hours in cotton. Didn't like it very much due to the fact that it was fried harder and the crust became denser and tough. As a result, the crust was cut off and now I do not put the bread if I plan to go somewhere.

We do not have strong flour - the strongest is MAKFA of Russian production -10.3, for bread it is great, but baking is rather dry with it, that's why I don't really like it, I constantly try another one. But gluten for me is not protein, but what the manufacturer throws. I scored gluten in Yandex and found out that there are many types of it. Made from non-varietal wheat by washing out, natural, even it is of different quality. Then comes another category - "plasticizers". The simplest plasticizer is analogue of PVA. For example, in Dnepropetrovsk we have a manufacturing company Titan-Dnepr that produces METHYL-TERET-BUTYL ETHER - a flammable liquid with a boiling point of 54 ° C., For gasoline - synthetic rubber and wheat gluten. Directly tire-food industry.

Horror!

But even now you can find on sale real ready-made mustard (for Ukrainian women it is Vinnytsia), so I began to add it - 0.5-1 tsp. ready-made mustard into a butter dough from 0.5 kg of flour (butter and yolks are still in the main recipe).

And what is this, "real mustard"? And what does its addition to butter give?

... in Dnepropetrovsk we have a manufacturing company Titan-Dnepr which produces METHYL-TERET-BUTYL ETHER - a flammable liquid with a boiling point of 54 ° C., for gasoline - synthetic rubber and wheat gluten. Directly tire-food industry.

And how did our ancestors do without it? Maybe it was already discussed somewhere, please send

mustard (natural!) is a natural emulsifier, gives softness to the dough and a special taste. Well, it tastes like color - some like it, some don't. I like the mustard loaf and pie dough with the addition of mustard.

And "without all this", the ancestors did the same as we try to do - we bake bread from extremely "mono" -products, we find flour without additives, with minimal additional processing (I generally bring flour from Dnepropetrovsk to Kiev for the sake of homemade bread from Dnepropetrovsk, why- then in Kiev it is difficult to find 1st and 2nd grade wheat flour). By the way, I often remind that our mothers-grandmothers-great-grandmothers put the dough without any bread makers and observing some kind of temperature regimes there with an accuracy of a degree (when beginners are nervous about "is it possible to open the lid? The dough rises in the same place, it freeze! ")

I began to add it - 0.5-1 tsp. ready-made mustard in a butter dough from 0.5 kg of flour (butter and yolks are still in the main recipe).

We use mustard in bread, but we did not guess about the butter dough ... thanks for the advice !!! We love mustard bread! so fragrant!

yes, keep in mind that I wrote about ready-made mustard, not powder! And pick up the dose, some will feel it, some won't.

[powder]

but mustard is used in bread.powder(we personally), but ready-made mustard is needed in the dough? interesting ... are there differences?

honestly I do not know . I use ready-made (as I wrote, we have classic real mustard, also according to GOST). Clarified so that there are no misunderstandings. A tablespoon of mayonnaise went into my mother’s butter dough (it’s like French or Khrushchev’s). There is very little mustard.When I began to cook, I added first on the tip of a spoon, then half a teaspoon, and now, as my father says, “you can grab a quantum” - then 2/3, then almost a full spoon (without a slide).
PS Quantum grasp-distorted from lat. quantum satis - in sufficient quantity

I only add ready-made mustard, my friend throws the powder, there are differences. Try it and choose what you like. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=214483.0 [/url] When baking, the smell is very noticeable, and then when the bread cools down, the aroma is only felt in the bread.

When I bake new bread (which I haven't baked yet, or with a change of ingredients), I try to keep the previous one. Then it is very good to compare on the contrast of tastes.
She baked ordinary bread with unscented sunflower oil - so-so.
The same bread with cold-pressed sunflower seeds - I didn't like it with sesame seeds from the same company - I didn't like it either. Perhaps you just need to try another manufacturer's oil.
But with olive, you get the most delicious bread. Although we don't like olive oil Baking bread is the only use in our family.
Now bread is brewed in mustard oil

But about the tastes: I immediately rejected sesame oil as an addition to the main bread recipe, the taste turned out to be tart. My husband ate normally, like all the previous breads. Then we started talking, I told him what I add to bread. He began to be indignant that I was not telling him. He gave me a whole lecture about what he loves and what not, and what he wants in general. Of course, I listened and began to make excuses, but my beloved stubborn ... Then I immediately gave him three different pieces to try: with olive oil with sesame seeds and with wheat germs (fortunately, they just remained). So with sesame, he immediately rejected, although not knowing and not comparing like this, a piece to a piece, he ate a whole loaf All the same, he approved bread with olive oil and said deliciously about bread with germs. Well, what was that anyway ??? Such a long indignant lecture And then he praised and said thank you

[Wit]

And then he praised and said thank you

Guys, they are. First they will melt, and then they will praise. And nationality and place of residence does not matter.
PS. Maybe only our Wit not like that?

[Wit]

Guys, they are. First they will melt, and then they will praise. And nationality and place of residence does not matter.
PS. Maybe only ours Wit not like that?

Anything can happen ... But finally, I'm good

Anything can happen ... But finally, I'm good

Yeah, judging by the avatar, it's also fluffy

Yeah, judging by the avatar, it's also fluffy

Aha! And like this
/]
And you all can be like that too
/]
and like this
/]
and often so
/]
to be like this in the morning
/]

I'll clean it up in the morning, otherwise Rina will scold.

[Rina]

Oh, I like you so much with cucumbers

Oh, I saw Well this is about us

Rina, Sori, we littered a little here

Oh, I like you so much with cucumbers

Not me with cucumbers !!!
That's her!
/]

Why, she's so ...

By the way, my husband is just the opposite - he eats and praises everything that I cook, even what I personally don't like (well, boasted, so now wait for a conflict).

The third day I cook water in the HP, but the faint plastic-burnt smell does not go away. They say that after two or three bakes the smell disappears, but it seems to me that it is simply interrupted by the smell of bread. No matter how toxic it turns out to be ...
Advise a recipe with the cheapest ingredients, most likely I will not eat it, because 90% of the smell will be plastic.

[Return of non-food products of inadequate quality]

The third day I cook water in the HP, but the faint plastic-burnt smell does not go away. They say that after two or three bakes the smell disappears, but it seems to me that it is simply interrupted by the smell of bread. No matter how toxic it turns out to be ...
Advise a recipe with the cheapest ingredients, most likely I won't eat it, because 90% of the smell will be plastic.

This is called "Product not of proper quality". Unconditional return or exchange. Read here: 🔗 from here: "...Return of non-food products of inadequate quality ..."
If your patience does not burst after 3 days of boiling, then you can continue boiling. The smell of plastic should pass. But this can happen in a month or two. Try baking a small loaf. This is the first recipe in the instructions. I think there will be no plastic smell in the bread. There is no contact between bread and plastic. And, most likely, the smell comes from the outside of the bread machine (from the plastic case) and not from the inside. But I would trade.
Good luck!

Liu-yu-yudi, ay! Please advise!
My stove lived to be almost two years old. Until now, I did not know what an "arbitrary" standing time was, although people regularly wrote about it. I had 30 minutes at any ambient temperature. on program 01 and 45 on 07. I practically did not use others. And now, already twice (not in a row) on 01, what the hell! That is 45 minutes, yesterday a whole hour. Yesterday, the bread obviously did not have enough time for proofing. Hana bread on the "machine"?

Eeeee ... I do not understand. What's in 30 and 45 minutes? On the 01 program, the automatic machine sets 4 hours +/- 5 minutes per crust, and on 07 6 hours. Or are you talking about the time of proving the dough?

For the first month my oven baked bread with a light crust, and then it "suffered" Maybe yours also decided to work correctly !?
Specify what you are talking about: leveling the temperature of the ingredients, proving / proving the dough or baking time.

Well, in the same place it says "standing" on the display. Basically, yes, temperature equalization.

The third day I cook water in HP, but weak plastic-burnt odor does not go away. They say that after two or three bakes the smell disappears, but it seems to me that it is simply interrupted by the smell of bread. No matter how toxic it turns out to be ...

stop sniffing. And then we read about the plastic smell and it turns out like Solovyov:

“When you repeat the words of the prayer after me,” Hodja Nasreddin said separately and loudly, “none of you, let alone Jafar himself, should think about the monkey! If any of you begins to think about her, or, even worse, imagine her in your imagination - with a tail, a red bottom, a disgusting muzzle and yellow fangs - then, of course, there will be no healing, and there cannot be, for accomplishment a pious deed is incompatible with thoughts of such an abominable creature as a monkey. Did you understand me?

- Understood! - answered the relatives.

- Get ready, Jafar, close your eyes! - Hodja Nasreddin said solemnly, covering the usurer with a blanket. “Now you close your eyes,” he said to his relatives. - And remember my condition: not to think about the monkey.

He chanted the first words of the prayer:

- Wise Allah and omniscient, through the power of the sacred signs Alif, Lam, Mim and Ra sent down healing to your insignificant servant Jafar.

- Wise Allah and omniscient, - echoed the discordant chorus of relatives.

And on the face of one Khoja Nasreddin he noticed anxiety and embarrassment; the second relative began to cough, the third - to confuse the words, and the fourth - to shake his head, as if trying to ward off the obsessive vision. And a minute later, Jafar himself was restlessly twisting under the covers: a monkey, disgusting and inexpressibly vile, with a long tail and yellow fangs, stood relentlessly in front of his mental gaze and even teased, showing him alternately now the tongue, now the round red bottom, that is, the places most indecent for the contemplation of a Muslim.

Khoja Nasreddin continued to read the prayer aloud, and suddenly stopped, as if listening. His relatives fell silent after him, some backed away. Jafar gritted his teeth under the blanket, for his monkey began to do very obscene things.

- How! - Hodja Nasreddin exclaimed in a thunderous voice. - O wicked and blasphemers! You violated my prohibition, you dared, while reading a prayer, to think about what I have forbidden you to think about! - He tore off the blanket and went to the moneylender: - Why did you call me! Now I understand that you didn't want to be healed! You wanted to humiliate my wisdom, my enemies taught you! But beware, Jafar! Tomorrow the emir will know everything! I will tell him that while reading your prayer, you deliberately thought of the monkey for blasphemous purposes! Beware, Jafar, and you all beware: it will not be in vain for you, you knowwhat punishment is due for blasphemy!

Just start baking and eating bread. He will not have a plastic smell.

Marina, in order: STANDING-KINDING-LIFTING-BAKING-END. If so, then the period of time for standing is given for 01 program: 30-60 minutes, and for 07: 40min-2h 5min. It is completely normal for the oven to stand the ingredients within the specified time. It's good that the function worked, albeit after such a long time.

The standing time depends on the ambient temperature. This has already been discussed many times. If it is cool, then aging is minimal (30 minutes on the main program). If it is hot or something is heating up next to the stove, then standing is maximum (1 hour on the main program). In the heat, increasing the standing time, the stove reduces the time for the dough to come, because the higher the temperature, the faster the fermentation process takes place.

In addition to the temperature in the room, the location of the stove itself is also important. Here I am standing in a through passage that is - a draft. There is also a door to the street nearby. Even if everything is closed, but someone walks around, then the bread turns out to be not sufficiently stable. And vice versa. if the kitchen is warm and there is no movement nearby, it rises under the very lid. And all this with an absolutely identical bookmark of ingredients.

Perhaps something like this happened to you. Do not panic ahead of time, observe and analyze.

And the function of "arbitrary" standing probably slept for 2 years

And the function of "arbitrary" standing probably slept for 2 years

Something until I am "inserted" by the awakening of the sleeping beauty. Is it even more surprising that the stove has been in the same place for more than a year? and in the heat and cold (outside the "side" of the apartment), and there were no changes. And here on you, they sailed.
Okay, since you advise not to panic, I won't. But 60min - 2h5min is, in my opinion, too much. If from 3.30 it is 2.05 and it bakes for 50 minutes, then when will it rise? 35 minutes? Chi am I stupid in mathematics?

But 60min - 2h5min is, in my opinion, too much. If from 3.30 it is 2.05 leveled and baked for 50 minutes, then when will it rise? 35 minutes? Chi am I stupid in mathematics?

Temperature equalization takes from 30 minutes. in cool weather up to 60 min. during the heat. What 2 hours are we talking about?

[marinastom]

Something until I am not "inserted" by the awakening of the sleeping beauty. Is it even more surprising that the stove has been in the same place for more than a year? and in the heat and cold (outside the "side" of the apartment), and there were no changes. And here on you, they sailed.
Okay, since you advise not to panic, I won't. But 60min - 2h5min is, in my opinion, too much. If from 3.30 it is 2.05 and it bakes for 50 minutes, then when will it rise? 35 minutes?

marinastomIt’s amazing that you are faced with this "news" two years later.
60 minutes - maximum temperature equalization time on a regular program, where the total time is 4 hours. And 2h 5min. - this is in French mode, where the total time is 6 hours.
You will probably be very surprised when you find out that the HP, with the help of a thermal sensor, "analyzes" the temperature inside the stove at the moment the HP is turned on, and if it is very cold, then the heating element also turns on the heating element so that the dough can rise at a comfortable temperature, regardless of what it is " board "HP.
We even have a special topic on this issue. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167.0

Recently I baked two breads on program 01, the first bread-LEVELED 60 min. Well, I think everything, the HEAT has come, I put it on the trail. day another bread - LEVELING - 30 min. I wondered why and understood - on the first bread, the milk from the refrigerator was a little lukewarm, overheated, so the sensor increased the delay. The dough rose perfectly, the rest of the time was enough to rise. The second bread - the liquid was not heated, it was cool - the sensor decided that the dough was cold and added a rise to the "winter" indicator.

I've already read the whole theory, thanks.
And yet I don’t understand. Lena writes that she poured warm milk and the stove added time for leveling. But I remember exactly that I had everything from the fridge, and it also stood for an hour.
Today we had almost thirty when I started the bread, but leveling it, as always, 30 minutes. Again
I am not asking for an analysis, I am simply stating a fact.

Equalizing the temperature is also bringing the temperature of all ingredients to a certain level... If everything was out of the refrigerator, then the oven was ALL heating for an hour.

Yeah, so if it's very hot, then the stove may decide that warm water has been poured into it, and will try to wait 1 hour when everything (for example) cools down to + 30 ° C. If you pour milk from the refrigerator, then the stove will wait an hour again, but now heating the air inside itself

I put the bucket in the evening, take out the bread in the morning, and I don’t worry.The last days I’m bastard from a loaf of 350g wheat and 50 rye flour (+ 300g water, 10g sunflower oil, 1 tsp salt, in French) Like a gray brick

PS An acquaintance did not agree to KHP for a long time, but our bakery helped him (in the sense that in the heat his bread began to turn sour by lunchtime). The comrade got angry, bought the 2502nd stove and tasted white, rye and bran bread, and saw how wonderful life is

[Elena 65]

Elena 65 Len, I am writing here, not in a personal, because it is important for everyone. When describing or recommending a recipe, write the name of the program for baking, not its number, because in different models of stoves, the same program is listed under different numbers
I know about this difference, but today it pereklinit and I turned on, according to the advice you wrote, mode 11, and I have it on the 10th. I also think: And this is not a second batch? and nobody calls me to throw raisins? In general, I jumped with this loaf, it all worked out at random, But still I got up a little. The result is a rich sandwich - MEEEElko porous and with an almost flat roof.

But baked according to the recipe of Elena Bo Quick bread with semolina (bread maker)Since I skipped half a day with a roll, there were no longer 4 hours for baking in the main mode. I baked the "Help Out", but I didn’t add semolina, but semolina. And according to Lena's advice - Elena 65 I took mustard oil, turned off the oven before baking for 15 minutes and left it on heating for 15 minutes. I pulled it out, because the smell went a little burnt. The crust is really TASTY !!! The bread itself turned out SUPER !!!

LENA - thanks to YOU ​​for a wonderful, quick and tasty bread for our dinner

Thalia, semolina is the same semolina, but from durum wheat. I also buy it and add it wherever semolina is needed.

[Elena Bo]

Elena Bo Lena, I wrote this for those for whom this difference is important (semolina - semolina, semolina - semolina) For me, the only difference is in color: semolina is more creamy, and semolina is yellow. Here HERE I wrote, but no one answered.

Yesterday I also baked a quick bread with semolina according to Elena BO's recipe and also added mustard oil, made it with pressed yeast. Baked on the main fast. I didn't turn off anything, just put it on a dark crust. The crust is medium. I love this lifesaver bread, it always turns out great. I take the semolina Nordic, the box says "semolina", the protein content is 12 grams.

[Elena 65]

Elena 65 Len, I am writing here, not in a personal, because it is important for everyone. When describing or recommending a recipe, write the name of the program for baking, not its number, because in different models of stoves, the same program is listed under different numbers
I know about this difference, but today it pereklinit and I turned on, according to the advice you wrote, mode 11, and I have it on the 10th. I also think: And this is not a second batch? and nobody calls me to throw raisins? In general, I jumped with this loaf, it all worked out at random, But still I got up a little. The result is a rich sandwich - MEEEElko porous and with an almost flat roof.

But baked according to the recipe of Elena Bo Quick bread with semolina (bread maker)Since I skipped half a day with a roll, there were no longer 4 hours for baking in the main mode. I baked the "Help Out", but I didn’t add semolina, but semolina. And according to Lena's advice - Elena 65 I took mustard oil, turned off the oven before baking for 15 minutes and left it on heating for 15 minutes. I pulled it out, because the smell went a little burnt. The crust is really TASTY !!! The bread itself turned out SUPER !!!

LENA - thanks to YOU ​​for a wonderful quick and tasty bread for our dinner

Natasha, accept my apologies, I got overwhelmed. I decided that you have 2502 Europeans.Therefore, I offered you to bake a "brioche" loaf, this is my mode number "11" It will not work on the 2500th, I tried to make brioche in other modes, it is not similar (a longer kneading is needed - 40 min. And there the rise goes on additional heated).

[Baking mode.]

Len, I really don't know which of us should apologize. I also decided that I have 2502
I have this Baking mode. Two recipes for it: Butter bun and Easter cake... In the 2500 HP model, this is the mode number 10. And I have baked it several times already. Yes, what's really wrong there, you can still do it for finishing Conclusion: You need to be more careful

That's for sure!

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Hello everybody! I am no longer a beginner baker, but a seasoned chtoli)) Until yesterday, there was a Mystery bread maker, I bought it for testing, I liked the bread and was actively baked. The bread was always successful without surprises. But the breadmaker is broken and cannot be repaired. Here I am rereading the second day of the topic about bread makers. I stopped at the choice of Panasonic. Please tell me, if not difficult, the difference between the 2501 and the 2502 model. While I see the difference in price, a replacement for metal and another dispensary for yeast. And the difference in programs interests. We bake different breads and make dough, we adore cupcakes, and homemade jam too)) and I would like to put it at night. Hands from where it is necessary to grow. )) So is it worth taking 2502 if the difference is in another 1 dispensary.? After all, a purchase for this money is not for 1-2 years, so we choose very carefully.

So is it worth taking 2502 if the difference is in another 1 dispensary.? After all, a purchase for this money is not for 1-2 years, so we choose very carefully.

Not worth it! You have identified the difference correctly. Good luck to you!

Thank you so much!!! It is very important for me to know the difference in the programs, and not in the appearance or decorations)) Therefore, I am interested) Already in anticipation of a delicious bread) They say that magic bread comes out in Panasonic, especially French)) I can imagine, since it is parted and baked for 6 hours, in my old then 3:30 ((

Thank you so much!!! It is very important for me to know the difference in the programs, and not in the appearance or decorations)) Therefore, I am interested) Already in anticipation of a delicious bread) They say that magic bread comes out in Panasonic, especially French)) I can imagine, since it is parted and baked for 6 hours, in my old then 3:30 ((

It really is! You will not be disappointed!

Thank you!

[cupcakes]

Hello everybody! I am no longer a beginner baker, but an experienced chtoli)). We bake different breads and make dough, cupcakes we adore, and homemade jam too)) and I would like to put it at night. Hands from where it is necessary to grow. ))

Our oven cannot automatically make cupcakes. Just knead somewhere, and bake in it. And it is better to cook jam in another device, and use ours for its intended purpose.
As for the rest, beautiful marquise, everything is fine, everything is fine!

Marina, I support!