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

I never even thought about the fat content of my milk. Or rather not mine! And cow ... We love very much Milk bread according to the recipe from the instructions. And I buy milk from the same woman. The milk is delicious, natural! Stand a little in the refrigerator, you can skim the cream on top with a spoon ... Here. And the bread is always under the lid! For 500 g of flour. Always! (butter from the store, what kind of butter it is, it's better not to recognize ...)

Irochka thank you very much for the answer

Irochka thank you very much for the answer

BAAAAlshoe 🔗

[P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum user to whom you are grateful. Such gratitude will last forever.]

P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum user to whom you are grateful. Such gratitude will last forever.

Okay, I'll try to bake milk on farm's undiluted milk. Possible losses at your expense ((((((((((((

And if it turns out deliciously, mind a couple of pieces with the same farm milk!

I agree

: girl_love: Hello, hello girls and boys !!! Who will write me a win-win recipe for bran bread? I would have 500 g of flour, that is, an average size. I don't really like this myself, but the family asks. I would very much like it to come out not only useful, but also tasty. My bran is natural rye, from a diet store, bakery flour of the highest grade "Makfa". Good day everyone!

Lyudochka, I add bran to absolutely any bread at will ... at the same time, they are not at all "clearly pronounced in the bread", but rather dissolve .. I add about 40-50 grams instead of flour and look at the "liquid" ... sometimes you don't need to add anything, and sometimes literally 10-20 ml of water ..

It's a pity, I don't have bran now. And so, I would try to remake the recipe of doctor's bread for a bread machine. If interested, I hide a quote from the cookie under the spoiler.

niga Ershova - very good, but not always accurate. In this case, the recipe for "Doctor's bread" should be as follows:
For 3 pieces of 200 g each or 6 pieces of 100 g each (approximately)
Wheat flour of the highest grade - 210 gr * / 200 gr ** / 5 gr ***
Diet wheat bran - 85 g **
Pressed bakery yeast - 5 g * / 5 g **
Table salt - 6 g **
Granulated sugar - 25 g **
Unsalted butter - 12.5 g **
Well, with water, it looks like you have already figured it out
________________________ _________________
* Opara
** Dough
*** Cutting
They are produced in a round shape with a mass of 100 and 200 grams.
The dough is prepared in sponge, unpaired or intensive ways.
The fermented dough is thoroughly mixed, a solution of sugar and salt, bran, oil, water are added and flour is poured while stirring the whole mass. After 50 ... 60 minutes, 1 workout is done.
Fermentation time:
- dough 210 ... 240 min
Dough:
- 90 ... 120 min
Final proofing:
- 30 ... 45 min
Baking temperature + 210 ... 230C
Baking time 15 ... 30 minutes depending on weight.

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[Wheat flour of the highest grade - 210 gr * / 200 gr ** / 5 gr ***Diet wheat bran - 85 gr]

It's a pity, I don't have bran now. And so, I would try to remake the recipe of doctor's bread for a bread machine.

Ershov's book is very good, but not always accurate. In this case, the recipe for "Doctor's bread" should be as follows:
For 3 pieces of 200 g each or 6 pieces of 100 g each (approximately)
Wheat flour of the highest grade - 210 gr * / 200 gr ** / 5 gr ***
Diet wheat bran - 85 gr**

When I was just starting to engage in baking, I had a conversation with a technologist on various topics, including about bran bread. So she said that according to Soviet norms, bran in bread should not be more than 10% of the total weight of flour.This was explained by the fact that it is in the bran that a large amount of nitrates is contained and the excess of the bran norm already leads not to health benefits, but quite the opposite. I do not assert anything and cannot give any references to GOSTs (there is no time to look now), but this infa has cut into my memory. In the above recipe for bran, more than 30% ... There are doubts about the usefulness of such bread. I am not discouraging anyone, I just propose to keep this information in mind too.

By the mass of flour it turns out not 30, but 22% (flour 410 g). By the mass of the dough, about 15 will turn out (forwarded, but still less). Doctor's bread has always been in the dietary food, the recipe is in accordance with GOST. I think that the bran for them was checked, it was mandatory.

The recipe says "dietary bran", that is, you need to take at least an official manufacturer, and not from some left mill.

Lyudochka, I add bran to absolutely any bread at will ... at the same time, they are not at all "clearly pronounced in the bread", but rather dissolve .. I add about 40-50 grams instead of flour and look at the "liquid" ... sometimes you don't need to add anything, and sometimes literally 10-20 ml of water ..

Both I and I! Now we are finishing the loaf. Baked in milk, from white flour, added, by eye, a couple of tablespoons of wheat bran. You can't see or hear at all, but the bread is delicious.

Yesterday I baked egg bread because there was little milk in the house. Today I bought farm milk with a fat content of 4% and put my favorite milk one. Today I used the same flour as yesterday, the same salt and the same sugar. Yesterday the bread came out super. Today the bun was formed excellent, nothing boded trouble, but opening the oven after the end of baking, I found that the roof of the bread fell. Obviously, the matter is in the fat content of milk, I do not see any other factors that caused the roof to fall.

Yesterday I baked egg bread because there was little milk in the house. Today I bought farm milk with a fat content of 4% and put my favorite milk one. Today I used the same flour as yesterday, the same salt and the same sugar. Yesterday the bread came out super. Today the bun was formed excellent, nothing boded trouble, but opening the oven after the end of baking, I found that the roof of the bread fell. Obviously, the matter is in the fat content of milk, I do not see any other factors that caused the roof to fall.

Yesterday there was a different recipe, the dough is heavier. And the roof could fall through due to an excessive amount of yeast or liquid.

Yeast was poured exactly according to the recipe exactly like milk. Three days ago, the same recipe turned out superb with a very beautiful roof as always. Today the bun was formed very well and suddenly there was such a surprise.

I have a model SD-2501, I bought it 10 days ago, I'm very happy with the HP. In the photo there is white bread with poppy seeds.

Where is the bread?

:) this is my bread!

YES! WHERE?!

:) this is my bread!

How to insert a photo from the Gallery

What a handsome man! And a tasty one for sure, straight. Congratulations I wish you to bake such delicious beauty in the future!

And really handsome!

I couldn't add a photo right away!

Thank you so much! I'm just starting to master the site!

Thank you so much! I'm just starting to master the site!

I wish you success! And you can count on our help.

Oh guys! I bake and bake, I have no strength to stop. We try and try. And the fotik broke down at all, not even to boast. We have been enjoying delicious bread for a week now. Pets say one thing is bad about him - it ends very quickly
I tried the dietary recipe from the instructions. And beautiful, and baked, but ... did not go. We ate it, of course, but somehow it is too dietary, not our taste. I liked Darnitsky very much, I did it twice already, And today I tried Krestyansky. Super delicious! From the white one I liked egg on milk. Two ate, they ask for more. Well, no room for creativity
And soon there will be no place in the notes, how many recipes I have trained. Thank you all for the recipes, amendments and notes. How many ideas are there on the forum!
Thank you all and warm bread !!!

And soon there will be no place in the notes, how many recipes I have trained.

I imagine, in the first days of using the bread maker, I wanted to embrace the immensity. I remember that even on Japanese sites I chose recipes, translated and baked

Lyudochka, I add bran to absolutely any bread at will ... at the same time, they are not at all "clearly pronounced in the bread", but rather dissolve .. I add about 40-50 grams instead of flour and look at the "liquid" ... sometimes you don't need to add anything, and sometimes literally 10-20 ml of water ..

Thanks Anyuta! That is, if I bake for 500 g of flour, then I take 450 flour and 50 bran? Am I getting it right? The rest is prescription, right? My dietary bran shouldn't be harmful to health. True, they are rye, not wheat. In short, I'll try it tomorrow.

It's a pity, I don't have bran now. And so, I would try to remake the recipe of doctor's bread for a bread machine. If interested, I hide a quote from the cookie under the spoiler.

niga Ershova - very good, but not always accurate. In this case, the recipe for "Doctor's bread" should be as follows:
For 3 pieces of 200 g each or 6 pieces of 100 g each (approximately)
Wheat flour of the highest grade - 210 gr * / 200 gr ** / 5 gr ***
Diet wheat bran - 85 g **
Pressed bakery yeast - 5 g * / 5 g **
Table salt - 6 g **
Granulated sugar - 25 g **
Unsalted butter - 12.5 g **
Well, with water, it looks like you have already figured it out
________________________ _________________
* Opara
** Dough
*** Cutting
Produced in a round shape weighing 100 and 200 grams.
The dough is prepared in sponge, unpaired or intensive ways.
The fermented dough is thoroughly mixed, a solution of sugar and salt, bran, oil, water is added and flour is poured while stirring the whole mass. After 50 ... 60 minutes, do 1 workout.
Fermentation time:
- dough 210 ... 240 min
Dough:
- 90 ... 120 min
Final proofing:
- 30 ... 45 min
Baking temperature + 210 ... 230C
Baking time 15 ... 30 minutes depending on weight.

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Irisha! Thank you! The recipe is interesting. I also want to try this weekend!

When I was just starting to engage in baking, I had a conversation with a technologist on various topics, including bread with bran. So she said that according to Soviet norms, bran in bread should not be more than 10% of the total weight of flour. This was explained by the fact that it is in the bran that a large amount of nitrates is contained and the excess of the bran norm already leads not to health benefits, but quite the opposite. I do not assert anything and cannot give any references to GOSTs (there is no time to look now), but this infa has cut into my memory. In the above recipe for bran, more than 30% ... There are doubts about the usefulness of such bread. I am not discouraging anyone, I just propose to keep this information in mind too.

Thank you very much for the information. I hope I won't harm myself and my family!

Both I and I! Now we are finishing the loaf. Baked in milk, from white flour, added, by eye, a couple of tablespoons of wheat bran. You can't see or hear at all, but the bread is delicious.

Marina! I will try and then show everything!

The view is certainly gray, but useful.

Mine also says that, de, the bread is gray. And it's so delicious for me and for the children ... I go there for 50 grams. rye, corn, buckwheat and add up to 650 wheat. Oh, mentally! And sometimes I give bread to my friends on the subway. They don't take him home, they eat along the way. It takes an hour to drive ... Ask them about the color of the bread ... So about the color of the bread, I don't think we will hear an adequate answer ... Color is not always an indicator of quality. It depends on what we do. What tasks ... Good bread to all!

: rose: A very interesting suggestion. Moreover, now they sell different flours and all sorts of additives to it. take note!

Friends!
I'm going to bake something. Advise the recipe.

There is:
- homemade rye sourdough (white rye kvass is made on it)
- dry yeast
- pressed yeast
- peeled rye flour
- wheat flour 1 grade
- milk
There is no malt, bran.

I want something delicious, from your favorite.
Preferably two types of flour, not just white bread.
Probably with the use of dough and a long proofing time, it will be tastier than with fast yeast?
Advise the recipe for what to bake.

p. from.Just don't send me to the recipe section please))
There, my eyes run up from the quantity.
And I want to try something very successful and tested by you personally.

Arnaut-type bread has been in use for a long time.

6-8 grams of compressed yeast
500 grams of 1 or 2 grade wheat flour
320 ml water
1.5 tsp salt
1.5 tbsp. l. butter (vegetable or a piece of butter)

Knead the yeast + half the flour + half the water on the "pizza", after 15 minutes reset the program, add the rest of the food to the bucket and set the "main" one with a delay of a couple of hours. All!

Thank you! I will definitely try, but another time.
The fact is that now I found out that I have little wheat and will not have enough for your recipe (

So )))!!! Progress on the table))) !!! You can see 2 breads in my gallery.
or here
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Hello everyone! I am a very, very newbie, yesterday they gave me a bread maker at the DR - Panasonic 2500 I put it on a French bun for the night. measured everything exactly in grams according to the recipe. and in the morning - a miracle! the bun in the oven is beautiful and tasty! unbelievable, but it is a fact! I want to say thank you to this forum and to the people who shared their impressions of the stoves and helped me decide and choose the Panasonka pictures of the miracle:

Kalinevera, congratulations, the bread turned out to be very beautiful and probably delicious

yeah, delicious! I just can't believe it - I poured all sorts of garbage into the stove at night, in the morning - a roll!

[Kalinevera]

Kalinevera with the first bread! : bravo: And the cutter

Thank you! unexpectedly, I thought nothing would work. Of course, I previously studied reviews, ratings, etc. about bread makers, it seems like Panas are the most popular and there are many reviews that everything worked out the first time. really

Kalinevera, with a start !!!! The beauty-roll turned out

Hello everybody! We really want to buy a bread maker. But now we find it difficult to choose ... If, when choosing a multicooker, at least I rushed between the models, but here I don't know the model either. I only heard that you need to choose Panasonic ... Here's what you need:
- baking muffins;
- preparation (kneading) of dough (dumplings, pizza);
- the ability to add ingredients;
- baguette baking;
- cooking jam, jam;
- timer (adding necessary products),
- delayed start;
- heating.
Condensate collection. Well, there are also functions and modes that I don't know about yet, maybe .. Here is one Panasonic SD-ZB502 model! Is it good?

Good afternoon, Wolverine!
The 2502 model has everything you listed,
except for baking baguettes.
And what kind of trick is this, "condensate collection"?
Someone is positioning this as a separate feature?

And what kind of trick is this, "condensate collection"?
Someone is positioning this as a separate feature?

No no. Someone told me that water seems to flow out ... There is no such function.
What else can 2502 do?

When working, nothing flows anywhere, that's for sure!
And what else can
what would you like for example?
Well, go to the store there, buy flour, yeast?

No no. Someone told me that water seems to flow out ... There is no such function.
What else can 2502 do?

Here it is written that she can:
SD-ZB2502 Operating Instructions:
#
And about collecting condensate - it's tough! Has this someone gone far? Can you catch up with him and ask us to tell this bike in more detail?

Well, go to the store there, buy flour, yeast?

Why doesn't he walk? Oh-oh-oh, but I thought that I would go to the store and bring me flour, sugar, butter ...

Here it is written that she can:
SD-ZB2502 Operating Instructions:

Thank you! And what is the price? 8,000?

Why doesn't he walk? Oh-oh-oh, but I thought that I would go to the store and bring me flour, sugar, butter ...

: cray: yes, he doesn't go to the store, and he also doesn't weigh the products.