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

[Yaroslav]

Yaroslav, something is not clear, but de recipe? lope to hang in grams?
for those, who on the armor much after the holidays - Be so kind as to slow down, I write down ....

[tana33]

tana33, With the past :-)

Dough - Flour 450g, salt 1/2 tsp, 1 egg, water - 210 ml - cook in KhP on the program "Pelmeni" (20 minutes).
For the filling - 2 onions (chop finely), smoked sausage or bacon, or something else tasty, aromatic and dry (chop finely).

Divide the dough into 4 parts. Roll each part into a rectangular thin cake.
Put the filling on the tortilla and roll up the roll (on the long side), which is then wrapped in a spiral.
Slightly flatten the spiral with your hands, and then gently roll it out with a rolling pin into a round cake 7-8 mm thick.
Let stand for 10 minutes and fry in a pan in vegetable oil.
Bon Appetit!

PS By searching for "Fried tortillas", "Puff pastries" on the forum, you can find several options for both dough and fillings ...

Yesterday I cooked brown rice in a rice cooker. I poured a lot of water - the rice is ready, and a little extra broth is left. At first I wanted to pour it out. But then I decided - you can put bread on this broth! I poured it into a container. The rice was accompanied by seafood - they were quickly defrosted in a pan with butter. They defrosted, cooked, and the broth ... yes, broth again! Well, now you definitely do not pour out
As a result, bread today is based on this mixture. Handsome! The roof has already been blown off, which has not happened for a long time. The smell is such that you want to bite right now!

Here he is, a handsome man with a hat on one side!

[Katerina2]

Katerina2, handsome !!!! I just missed my bread maker on departure ... And there is so much bread in the store in the house that we will never finish. Directly "breaking" at me And here you are still teasing!
And I had olives with spices in oil for the holiday, and so for the next bread, I saved this oil. Delicious! .. Hurry!

[Ikra]

Ikra, thanks for the praise to my bread! They have eaten a third already. It smells so interesting. I have already made bread with everything - corn brine, olive brine, and even cucumber brine and tomatoes. And I always have a mix of bread: 350 grams of white flour, 150 grams of whole grain. Sometimes 100 grams of whole grain and 50 grams of buckwheat or oat or corn.

[Katerina2]

Katerina2, I also like to add different flour, bran, rye, or multi-grain instant porridge. And also brines, broths of all sorts, juice from zucchini. Delicious! Everything goes to bread.

Yesterday I cooked brown rice in a rice cooker. I poured a lot of water - the rice is ready, and a little extra broth is left. At first I wanted to pour it out. But then I decided - you can put bread on this broth! Merged into a container. The rice was accompanied by seafood - they were quickly defrosted in a pan with butter. They defrosted, cooked, and the broth ... yes, broth again! Well, now you definitely do not pour out
As a result, bread today is based on this mixture. Handsome! The roof was already blown off, which has not happened for a long time in my bread. The smell is such that you want to bite right now!

Katerina, broth, broth, milk, kefir, whey, juices ... are thicker than water, so they need to be added more. It is different for each liquid. Try

[Ekaterina2]

Ekaterina2, Katerina2, one in two faces? ... Or do I have a split? ...
Although the bread is really cool!

[marinastom]

marinastom, yes, yes, and even shloniks here and there ... And the bread is handsome!

[marinastom]

marinastom, entin, yes, I am alone in 2 persons with my mammoths. It's just that I am sometimes thrown out of the forum, and from the tablet I can log in under one name (the tablet remembered the password), and from the main computer under a different ...

[Katerina2]

Katerina2, phew, the diagnosis was removed, thanks ... But in general, I still have not thought of the available man-made sauces and gravies in the batch. It will be necessary to see what will be available at the time of the bread.
The day before yesterday I made a "coffee" for the guests. So nice, everyone appreciated ...

yes, I am alone in 2 persons with my mammoths. It's just that I am sometimes thrown out of the forum, and from the tablet I can log in under one name (the tablet remembered the password), and from the main computer - under a different ...

The more recent one is blocked. If such a malicious violation of the Forum Rules recurs, you will have to block all your nicknames

I report to Thalia (the author of the recipe for Italian bread) and others who participated in the discussion about reducing the bun: bread from 375 grams of flour and 230 ml of water (+ the rest of the ingredients naturally) can be baked (tested in practice), but it is better not to do that. The gingerbread man is too small, it is difficult for him to cling to the walls - he was kneaded, of course, but the bucket (judging by the sounds) clearly fell into the zone of turbulence)) This gingerbread man, hanging on a shoulder blade, periodically banged on the walls. I really made one more mistake in the technology - I was too lazy to wait an hour more and get a biscuit (in the dietary mode you can't install a light crust to compensate for the size), so I baked it on the "normal" four-hour mode. The bread turned out to be less airy, but this did not affect the pleasant "rubberiness" and taste in general. Even the bread "roof moved down" as usual (for some reason I always get it a little ripped off by Italians, but it's even tastier)))

Good evening everyone! Maybe I'm not quite on the topic with a stupid question, but I just can't find information "offhand" - "whole flour" in the instructions for Panasonic and whole grain wheat bakery flour - is it the same thing or not? It's just that the recipe for dietary bread consists of 100% "whole" flour, and the other (regular) 80% wheat and only 20% whole, and I doubted something: much more than 20% of rye in the recipe is "officially" not stirred with an ordinary spatula, does the whole create the same problems? Or is the amount of “whole” in this case a matter of taste and baking time? I'm afraid that I will fill 100% of the wrong thing and burn the "engine"

[VENIKA]

VENIKA, I baked according to the recipe from my instructions 100% wheaten wholegrain



For a loaf of size L .

1 tsp dry yeast
500 g whole grain flour
1.5 tsp sugar
20 g butter
1.25 tsp salt 370 ml water

Everything was perfectly mixed and baked. Compare the proportions with your recipe.

Rye flour and wheat flour are different. Whole grain is whole grain. Maybe wheat, rye, and buckwheat ...

In general, if the recipe simply says "whole grain flour", then the default is whole wheat flour. If it means flour of another cereal, then it must be indicated! The technology and recipe for flour of different cereals is different. Be careful.

I sift the whole flour until it is fluffy, so it is easier to mix the CP with everything. Simple flour and always sift the mixtures several times.

Many thanks to Talia for the information and especially for the visual pictures - now I will know what to expect)) The bread recipe in my instructions is similar, but the proportions are slightly different: 1.5 tsp. yeast / 500 g flour / 1.5 tsp salt / 1.5 tbsp. l. sugar / 1.5 tbsp. l. oil and 330 ml of water. I always sift flour, bran too (I recently got used to baking, in addition to my "linden non-Borodinsky" from a mixture of wheat and rye, for a change, not only your Italian, but also French bread with honey and 2-3 tablespoons of wheat bran. of course a perversion - to spoil a French roll with bran, but I like it)))

[1 tsp dry yeast500 g whole grain flour1.5 tsp sugar20 g butter1.25 tsp salt 370 ml water]

1 tsp dry yeast
500 g whole grain flour
1.5 tsp sugar
20 g butter
1.25 tsp salt 370 ml water

Natalya, on what mode to bake this bread?

In HP for Europe it is whole grain mode


Size - exposed.
Crust color - NOT displayed.
Timer - set.

Temperature equalization - 1 h-1 h 40 min.
Kneading - 15-25 min.
Proofing - 2 h 10 min - 2 h 50 min
Baking - 50 min.
Total time = 5 hours.

See the appropriate mode in the tables for your HP

[Natalia]

Natalia, it seems to me that in Russian HP the closest mode is "Diet", and the size for your recipe is L, right?
I bake bread with corn grits according to your recipe, I really like
I want to try this one too.

[Kate]

Kate, yes, size L... If necessary, I can arrange in Russian a plate for the recipe "100% whole grain", it is given in the instructions for 3 sizes.
I don’t know why they called this regime “Diet” in the ovens for Russia, because diets are different and they like to eat whole grain bread for various reasons.

I bake bread with corn grits according to your recipe, I really like

Well, thank God, I already thought that no one liked and needed. I'm glad that you like it!
Bake with pleasure and health!

PS: I went to remake the sign

[Natalia]

Nataliawhere to see this sign?

[Kate]

Kate, I'll throw it here. This is a plate in the instructions for the European stove, as for all other recipes.
The recipes, as it turned out, are different for Russia and for Europe. No, there are fewer recipes in the pan-European instruction, I probably have more recipes for England and Ireland than in the pan-European one.

The instruction itself, in English, can be downloaded on the Internet

🔗

100% Whole Grain wheaten bread



Baking mode in HP for Europe. See the appropriate mode in your HP.

I will buy a bread maker. We need high-quality delicious white and rye bread every day. I am considering Panasonic [SD-ZB2502BTS] (at a considerable price). Tell me, what are the arguments for purchasing top-end expensive models from famous brands? Is it worth spending 15tr for HP?

We need high-quality delicious white and rye bread every day.

You can bake it in any Panasonic model
I have no arguments for buying fancy HP. Without the additions with which they were equipped, it is perfectly possible to do. I use the simplest of the latest - Panasonic - SD2500

I will buy a bread maker. We need high-quality delicious white and rye bread every day. I am considering Panasonic [SD-ZB2502BTS] (at a considerable price). Tell me, what are the arguments for purchasing top-end expensive models from famous brands? Is it worth spending 15tr for HP?

My friend and I bought bread machines at the same time (2 years ago), I mine, and she is another inexpensive one. Recently I was visiting her - during this time - the inscriptions on the panel have almost erased, the scapula has firmly "stuck" to the pin and cannot be removed, the coating in the bucket began to peel off in places. And since at first I somehow even thought that I had overpaid for my assistant in vain - the result in the form of bread and the friend's was not bad at all, now I realized - not in vain))) Well, I also like metal equipment - although this is more a matter of taste. I can't compare in terms of functionality - I didn't find out for comparison.

[Nataliya]

Nataliya,

Did you and your friend buy Panasonic or did she buy another stove?

the inscriptions on the panel are almost erased, the blade is firmly "stuck" to the pin and cannot be removed, the coating in the bucket began to peel off in places.

It's not about Panasonic

[Nataliya]

Nataliya,

Did you and your friend buy Panasonic or did she buy another stove? It's not about Panasonic

Of course this is not Panasonic

Thanks for answers. And the ability to separately buy a bucket for a specific bread machine is relevant, but is it somehow strange to find yourself with a 10tr device, useless from the fact that the bucket is covered? How tenacious are the non-stick buckets from the kit?

Thanks for answers. And the ability to separately buy a bucket for a specific bread machine is relevant, but is it somehow strange to find yourself with a 10tr device, useless from the fact that the bucket is covered? How tenacious are the non-stick buckets from the kit?

Mine has not changed in two years, only my daughter accidentally spoiled the shoulder blade with a knife, but even in this form nothing sticks to it.

Are buckets sold separately in nature?

Are buckets sold separately in nature?

Yes, there are. And the paddles can be purchased separately.

And the ability to separately buy a bucket for a specific bread machine is relevant, but is it somehow strange to find yourself with a 10tr device, useless from the fact that the bucket is covered? How tenacious are the non-stick buckets from the kit?

And to which stove do you need a bucket?
Panasonic buckets are just great. Nothing sticks, the coating will not peel off even if scratched

And to which stove do you need a bucket?
Panasonic buckets are just great. Nothing sticks, the coating will not peel off even if scratched

Here, here it is, Thalia, the argument for dear Panasonic

Another question. At the appropriate moment I want to bake cake, will it work? Such, in butter, eggs, raisins, vanilla and under a white glaze cap. In what mode is this done?

[Drew]

Drew, sorry, I initially thought that you were choosing between Panasonic models. And you find out whether to buy Panasonic. BUY !!!

At the appropriate moment I want to bake cake, will it work? Such, in butter, eggs, raisins, vanilla and under a white glaze cap. In what mode is this done?

Here is an example recipe for Easter cake in HP

Kulich "Royal Bummer" in a bread maker

[Natalika_1]

Natalika_1, something you are quite girlish .. would have sounded "that, the second ..." Nothing but "thank you" would not have had. And then somehow ...

And then somehow ...

quite girly ..

Here's an example recipe for Easter cake in HP

<< under pain of eternal ban deleted >> Kulich "Royal Bummer" in a bread maker

Does Panasonic have a "basic raisin" mode?

[Drew]

Drew, Yes there is!
I advise you to read the topics of recipes, they write a lot of useful things, different experiences. This helps to manage the process of "making" the bread.

[Drew]

Drew, Yes there is!

Hurray, thanks, Thalia! We buy Panasonic, regardless of the exchange rate

[Drew]

Drew, You will not regret it!
Eight years ago, I was also tormented between Moulinex and Panas. I bought it for a stand with baguette holders in the kit. I suffered for three years and, as a result, got rid of! I immediately bought Panasik and enjoy it!
The coating in the bucket is excellent and on the shoulder blades (there are two of them in my stove, but whether a second is needed is a very dubious question). From the very beginning, a few minor circular scratches appeared on the bottom from dry ingredients and that's it, nothing new, from any ingredients!

Tell me, if not in the modes "Sweet baking", then you can not make cake on such a HP?

Tell me, if not in the modes "Sweet baking", then you can not make cake on such a HP?

I haven't tried Kulich, but Brioche in French is excellent!

I haven't tried Kulich, but Brioche in French is excellent!

"Brioche"

Tell me, if not in the modes "Sweet baking", then you can not make cake on such a HP?

I think it will be possible to bake on the main program.
What kind of stove are we talking about?

Well, everything about her Panasonic sd zb2502 and the like. Without a sweet baking mode, in other modes, sugar will burn, as I understand it ...

[Drew]

Drew, for 5 years my bread maker, I regularly bake cakes, it turns out great.

"Brioche"

This is a sweet French bun.

Well, everything about her Panasonic sd zb2502 and the like. Without a sweet baking mode, in other modes, sugar will burn, as I understand it ...

Sugar always "burns", even in the oven. In HP, sweet baked goods are more "tanned" than plain bread. To reduce this to a minimum, the light crust itself is exposed. The "roof" of cakes baked in a bread maker is usually light. Those who don't like it are covered with glaze or fondant.