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

[Elena, Moscow]

Elena, Moscow, yes weigh on what you want and what you want. On a “household” scale, “household” water will have a “household” weight. And before pouring it into the bucket, you need to sift the flour.
I do exactly like IrishkaCH... I have never weighed water. The bread is excellent!

and on health

[Margarita]

Margarita, I now also put it on a reprieve by 7 in the morning. This is not the first time I put on a postponement and always a stable result!

[Olyushk @]

Olyushk @, Olya, I understood everything, thank you, have you done this before? Ol?
And yet ... can then change the order of the bookmark? Top the yeast with flour first? or not?

[Margarita]

Margarita, I did not change the order, once I forgot the butter and poured it over the flour, I did not notice any changes in the finished bread. Replaced 50 grams of wheat for whole grain, also excellent result! And I really liked the very idea of ​​putting yeast with sugar, I now do this on all breads with live yeast.

I don't sift flour. I heard the opinion from my teachers in culinary courses that with the current methods of packaging and storage, the flour is already quite dry and loose, and it makes no sense to spray it in the wind once again If, of course, you store flour in the refrigerator, or in a damp basement, then another thing, before using it, it is necessary not only to sift it - it must be dried for some time. My flour just stands in the kitchen, at room temperature, and the air is now dry.
I somehow immediately and unconditionally believed them, because one of them is a microbiologist, and he also studies food from a purely scientific point of view.
It seems to me that sifting is a remnant of the same myths, as is the removal of "bitterness" from modern types of store-bought eggplants, calcining the onion in oil while cooking pilaf, washing incubator eggs with soap. Although the eggs, before putting them in the refrigerator, I wash them. But only with cold water, and then, if there are noticeable traces of droppings on them. Clean ones - I don't even bother.
And yes, what salmenelosis is, I know from myself. But never from homemade food, none of my loved ones had even a mild food poisoning. I caught Salm at school ... But I digress from the topic, sorry ...

Recently, when sifting through Makfa flour, a thick, greasy worm was discovered. And even earlier, a small piece of glass. Therefore, if I doubted the need for sifting flour, now I am sure of it.

I don't sift flour. I heard the opinion from my teachers in culinary courses that with the current methods of packaging and storage, the flour is already quite dry and loose, and it makes no sense to spray it in the wind once again

However, a piece of thick glass, I got in the finished bread
Then I checked everything, what I used when kneading, all the cups are intact, I did not find any chips, there were no broken dishes either

After this occasion, I sift absolutely all the flour. And not even because you need to cheer her up, but so that debris and glass are not caught in her. We learn from mistakes

I ALWAYS sift flour too! Necessarily, but what about ...
Occasional garbage, husks, some strings from burlap (although we buy in paper bags), sometimes remain in a sieve ...
Yes, and the saturation of flour with oxygen, I think it remains in force ... a concept instilled from school lessons in Housekeeping :-) :-) :-)
And the recipes for GOST muffins from old books ... I remember the Housekeeping Teacher showed them and said that it is advisable to sift the flour for a good cake 5 times!
Something like this...

good morning, Natasha, thanks for the link of everyday bread, read it, caught fire, but where can I get the serum? from mozzarella is not an option - I do not really like her and she now stands like a locomotive. Comrades and gentlemen, tell me where in Moscow you can buy serum, pliz

Curd whey, cheese whey, from butter (what is it, and where to find it?)

There is no way to have serum, just dilute yogurt-yogurt with some water to a completely liquid state, this will be enough. The main thing in the test is the presence of a fermented milk product.

I always have whey, from cottage cheese. It turns out a very tasty drink.This morning I warmed up a spoonful of honey, stirred it and in one gulp on an empty stomach a glass - God, what joy went inside

Whey can be frozen in portions, and then added to bread if necessary

Experienced, tell a newbie, does the plastic chip on the corner of the lid, "from the face", affect the performance? There will be no hole?

just dilute yogurt-yogurt with some water to a completely liquid state, this will be enough

In Natasha's recipe for everyday bread, it is whey that is recommended, it, in combination with olive oil, gives a delicious "rubberiness", but where to get the whey?

but where to get the serum?

Elementary! Cook homemade cottage cheese yourself - and put the whey from it into the dough For this, only 1-2 bottles (packages) of kefir will be enough
How to cook? Also elementary!

Homemade curd cheese, classic (on the stove) (Admin)



Just don't say that "I have no yogurt" - take purchased kefir

Thank you Tatyana, I will try, I think it will work, although I have never made yogurt or cottage cheese myself. But, dashing trouble is the beginning

[Lena]

Lenawe all learn from each other

[Elena]

Elena, I am a little one regularly make curd in a multicooker, buy today's, maximum yesterday's kefir, send it to a multicooker for an hour at 70 degrees and hang out on cheesecloth. Little curd cheese, whey in a loaf of bread.

Girls, and I have been acting even easier all my life,

the neighbors had a cow, they took milk ... and so for 2 or 3 liters of milk, I took 1 liter of good kefir, just poured everything into a large saucepan, mixed it well with a whisk ... and that's it! I leave the pot warm overnight. In the morning, a thick curdled milk is always ready, my household drinks and drank with pleasure :-) :-) :-). You can use yogurt and sour cream instead of yogurt, but I also like yogurt. Then I just put this saucepan on the gas divider on the smallest fire, mix it well with a jolly. And I look ... while the serum begins to separate, white clouds will begin to curl around! And voila, turn off, the pan is worth until it cools completely. With a slotted spoon I collect the cottage cheese and throw it back in a colander through cheesecloth. The process has been worked out for years :-) :-).
True, the neighbors sold the cow ... sorry
We take milk from either store or farm milk sometimes, not that, of course, but still

TASTY AND SIMPLE!

[Margarita]

Margarita, according to your technology, I cook the paste every year with some additives, of course.

HELP!
I'm sorry for interfering into adult conversations (about whey and cottage cheese interesting, of course) ..............
but ... can anyone see my message? I really need help!

Experienced, tell a newbie, does the plastic chip on the corner of the lid, "from the face", affect the performance? There will be no hole?

I'll clarify that the chip is just under the winglet / or the handle protruding to open the lid itself, and just this size.

[Milena Krymova]

Milena Krymova, bullshit! Do not worry, it will not affect your performance. In addition, there is a metal frame inside.

[marinastom]

marinastom, Thank you so much! (I love you ... that is, the HP forum with all its inhabitants!) If everything works out, then I will become the owner of a 'little pokotsana', but working Panasonic!
(Keep your fists for me ..)

[Elena, Moscow]

Elena, Moscow, you wrote that you found the market with milk, and whey should be sold there
Milena Krymova, Is this hole through to the inside or not? If not, then everything is fine, if yes, then cover with something and that's it.

Added Saturday 02 Apr 2016 07:06 PM

'a little naughty'

oh, external plastic does not matter

Milena Krymova, is this hole through to the inside or not? If not, then everything is fine, if yes, then cover with something and that's it.

Thank you, I thought that it would be possible, in extreme cases, to 'restore' the chip, otherwise it does not work.

Girls and boys and who in our friendly company indulges in whole-grain sourdough bread?

[Milena Krymova]

Milena Krymova, if only a chip on the wing of the lid, then the truth is garbage. However, ask the seller where this chip came from. It's one thing if the cat chewed off with its teeth, and quite another if it crashed to the floor. Check its performance by turning on the "Mix" function. Check if the spatula is scratching the bottom of the bowl, if there is any bounce. If you take a "hit" in the store, then it will not be superfluous to register a defect in the ticket (a chipped wing). If something happens TTT, then in the service without this specification, the seller may not take it for warranty repair.
Good luck to you!

What are our powerful stoves!
I was kneading the dough for the pie in the morning, it turned out to be thick, added some water, but it began to splash, covered it with a paper towel, and pressed it down with the handle of a bucket.
So what? She mixed this towel into the dough, not even a trace remains!

Both laughter and sin!
The shower cap can be adjusted.

[an_domini]

an_domini, I'm shocked

So what? She mixed this towel into the dough, not even a trace remains!

Therefore, it is better to apply the principle of mixing "flour into water", the oven will never be mistaken and there will be nothing but flour

[Milena Krymova]

Milena Krymova, if only a chip on the wing of the lid, then the truth is garbage. However, ask the seller where this chip came from. It's one thing if the cat chewed off with its teeth, and quite another if it crashed to the floor. Check its performance by turning on the "Mix" function. Check if the spatula is scratching the bottom of the bowl, if there is any bounce. If you take a "hit" in the store, then it will not be superfluous to register a defect in the ticket (a chipped wing). If something happens TTT, then in the service without this specification, the seller may not take it for warranty repair.

Wit, thanks for the advice, I completely agree with you. Only now it is unlikely that the service will say that a chip appeared ok there! Well, I will hope that all the jambs will be noticeable during work. I don't want to get problems instead of the joy of buying Khpechka.

She mixed this towel into the dough, not even a trace remains!

Therefore, it is better to apply the principle of mixing "flour into water"

Tanya, I do the opposite and no splashes. After all, I make a bookmark according to the scheme yeast - flour - water (with dissolved salt and sugar) - sunflower oil.
Water from above does not allow flour to scatter at the beginning of kneading. And there is no splashing - there is mixing with flour and weighting of the mixture. Something like this. But this is only a guess. Since 2012, I have not had anything scatter or splatter. I had to add water, but in very small portions and gradually.

I got sprinkling due to the fact that I immediately added a lot of water.
I have it in the new stove 2502 (in the old 255 I wouldn’t follow the splashes like that), I felt sorry for splattering it with spots, so I read that girls are covering from above from splashes, I decided to try ...

Therefore, it is better to apply the principle of mixing "flour into water"

Tatyana, thanks for the recommendation. I also decided for myself (despite Panasonic's instructions) - to start with liquids.
In my opinion, "water into flour" is recommended only so that HP does not get dusty during mixing. I can't find any other good reason ...

I have HP one of these days "wanted to eat" cling film This I added ... that I added that A! Oil ! And so the bun touched the top of its head to the film and in a moment it into the dough. I controlled well - I stopped and pulled out immediately.

Guys in my opinion Tatyana-Roma saying: "flour into water" did not mean the order of the bookmark, but the principle of mixing.Initially, make the dough a little thin and add flour to a good bun during the kneading process. And so that the stove does not dust and splash, the above topic suggested using a milk box as a lid.

[Olya]

Olya, you are right, principle for a bun, flour-liquid balance.
But, it is also necessary to follow the recommendations to Panasonic on the tab of the ingredients. In general, orient yourself as best for kneading bread dough

The flour-in-water principle is also good for other cases where there may be a problem of throwing flour out of the bucket.
You can also cover the bucket with an ordinary kitchen towel, it is the bucket that has been tested by our own experience

how much you can step on the same rake, again loaded the bucket without a shovel, reloaded the food for the first time, and now shook everything out into the bowl, put the shovel and returned the same mixture to the bucket. I wonder what happens?

Everything will work out fine. I changed the order of loading products more than once - and the result is always the same.

Hello everyone. I brought you such a sweet accordion-style bread, I wanted something like that, I found the recipe, I liked the molding, but the shape was not suitable, so I baked it in the bread maker.

How interesting!
How is it done?

Added on Tuesday 05 Apr 2016 1:59 pm

Found it.

Can't insert a link. Very similar to MariS 'Cinnamon Slice Bread.
I have, with slight changes under what was found at home, I replaced one egg with egg powder, butter with margarine, I had orange sugar. It turned out very tasty.

[here]

And I here went to get acquainted. Yes, we have an endless edge here ...

Yes, there is a choice, and that's great. I have been living here in the bushes for the second year, I have not yet had time to try everything I wanted.

Hello, experts on HP Panasonic
In the instructions for 2511 (I think to buy) I saw the maximum weight of bread - 1000 grams. And it seemed too small ... Indeed, in models 2500, 01 and 02 - 1250 gr. Still a quarter difference. Do the recipes work? After all, many here have exactly these models, and the recipes have been tested on them. Will the bread not be supported by the roof?

I never thought about it.
In most programs, you can choose the size of the loaf: M - 400 grams of flour, L - 500, XL - 600.
Once I had a Mulinex stove, where the calculation was from a finished product. In Panasonic by the amount of flour.
But the scope for creativity is endless !!!

[Daria]

Daria, at a certain moment of choosing my stove, I was also tormented by similar doubts, but as a result, practice showed that I often bake small loaves in order to bake fresh bread faster.

[M @ rtochka]

M @ rtochka, All HP Panasonic have a maximum weight of 600g for flour, this is approximately the weight of baking 1250g, Buckets for 25XX models are generally the same.

Added Wednesday, 06 Apr 2016 09:19

Instructions

🔗

Yes, here I am, reading the topics, I realized that the buckets are the same. And then I got into the characteristics. Confuse the people with their different instructions
I haven't baked bread in KhP for a long time, where everything is automated. And in the oven I try to bake more bread, so that it will last for several days, that's why such a question arose. Probably, small loaves can be used more often in HP, because you don't have to watch all the stages.
Then I'll stop at 2511.