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

Flax, I baked a cottage cheese roll with cognac, I didn't like it, I jumped with it, after the stove gave a signal, I opened the lid ... and there everything was damp and the roof was white, I had to save it in the oven. I will not bake this again, sorry for the photo. But he got up super, but did not want to bake ...

I kind of gave a link:

Curd loaf in a bread maker (Yana)

Or doesn't it work?
And tell me, I have already written in other branches, but maybe someone knows here: the yeast dispenser does not close itself after operation, I manually close it. That is how it should be?

Oksan, exactly for yeast? mine closes itself, but for raisins and nuts you need to close your hands yourself

Flax, I baked a cottage cheese roll with cognac, I didn't like it, I jumped with it, after the stove gave a signal, I opened the lid ... and there everything was damp and the roof was white, I had to save it in the oven. I will not bake this anymore, sorry for the photo. But he got up super, but did not want to bake ...

And everything turned out great for me !!! Only in the recipe is 250 g of soft cottage cheese, and I put the usual 5% from a square pack. There is less moisture, perhaps therefore. Instead of brandy, she poured emulsion milk liqueur. Live yeast 20g, but I think less is possible. I will definitely bake, I will experiment.
The dispenser for yeast is small. I think that's okay, or the heat comes out through it, if I don't close it myself in time, especially on the timer.
Educate a newbie: what do the loaves of bread above the avatar mean?

... tell me, I've already written in other branches, but maybe someone knows here: the yeast dispenser does not close itself after operation, I manually close it. That is how it should be?

When the lid is open during kneading (and for me it is constantly open now I manually throw fresh ones), the pipette-cork slightly shifts to the side under its weight, and since it floats freely on the bow it sometimes interferes with closing. Then I close it myself when I lower the lid. When the lid is closed, it closes itself.

When the lid is closed, it closes itself.

It occurred to me that it would be necessary to check it somehow.

[right here]

Educate a newbie: what do the loaves of bread above the avatar mean?

Haven't found it yet? right here about loaves.

And everything turned out great for me !!! Only in the recipe is 250 g of soft cottage cheese, and I put the usual 5% from a square pack. There is less moisture, perhaps that is why. Instead of brandy, she poured emulsion milk liqueur. Live yeast 20g, but I think less is possible. I will definitely bake, I will experiment.
The dispenser for yeast is small. I think that's okay, or the heat comes out through it, if I don't close it myself in time, especially on the timer.
Educate a newbie: what do the loaves of bread above the avatar mean?

Yes, I agree, cottage cheese is very important. I know this from my casseroles. And moisture plays both fat and graininess. But the "alcohol" in the cottage cheese is somehow not very desirable. So I will deal with the "topic" I will take an interest in this issue.

Hurrah!!! They gave me a loaf !!!

Hurrah!!! They gave me a loaf !!!

Nice, yes, already a loaf. Just kidding, Congratulations on the first "medal"

Hurrah!!! They gave me a loaf !!!

Oksana, with the first loaf of you.

Thanks to everyone!

[Ludmila]

Ludmila, The sound is clearly different from mine, that something is not right for you, it works hysterically. When I was choosing a model, I got one review with such a problem, there the hostess took it to the service (wrote about her struggle with the service) so she was returned to her after a couple of days, instead of the promised 2 months, completely without sound, they said that everything was fixed, and what the reason was not explained.

Same with me - they took the bread maker, a week later they returned it and everything works quietly, what they did to her there I DO NOT know, but the main thing is the end result
So all the Bakeries Thank you very much for your support and understanding !!!!!
Oh and for the "loaf" of Mercy !!!!!

Hurray, so you are already with bread.And when did you buy it? Yesterday, with such indifference, I went through the baking department, looked at the rye and thought, is it rye, only color. And where is the aroma, taste, crumb, dummy snag. It's great that such a "stupid" idea came to me .... or maybe buy a bread maker. Before that, none of my acquaintances had this assistant, but now everyone wants, even girlfriends of daughters.

Launched French in French mode. I looked at the manual and thought: what is the stove doing with this bread for 6 hours? Why is the temperature equalization 40min-2h5min and the rise 2h45min-4h10m (?!) Where does such a breakdown come from and how does this actually happen in time? So far I noticed that the alignment is 40 minutes. Is the ascent more than 4 hours? It seems that I have not seen such a rise near any stove in French. It's a shame if the bread for mom does not work. What do you think?
And the yeast dispenser still DOES NOT CLOSE. We'll have to take it to the service, no luck.

[new technique]

Launched French in French mode. I looked at the manual and thought: what is the stove doing with this bread for 6 hours? Why is the temperature equalization 40min-2h5min and the rise 2h45min-4h10m (?!) Where does such a breakdown come from and how does this actually happen in time? So far I noticed that the alignment is 40 minutes. Is the ascent more than 4 hours? It seems that I have not seen such a rise near any stove in French. It's a shame if the bread for mom does not work. What do you think?
And the yeast dispenser still DOES NOT CLOSE. We'll have to take it to the service, no luck.

It is better not to take new equipment for repairs, this is such a trifle, because you do not bother to close the raisin dispenser, and this one works at the very beginning when you are around. Regarding the night baking, pay attention both dispensers have sealing caps on top, the heat does not go anywhere, and this does not affect the baking. But to hand over new technique I advise you to "the wrong hands" only in extremely rare cases (my friend has been working in the service for many years).
Regarding, bread will not work, do not worry in advance, wait for the result.
I didn't bake French, according to the scheme there is 90-workout + 55-workout + 90min. Total 3 hours 55 minutes is in winter, in summer it can change, from discussions with the moderator.

[Elena 65]

I rubbed it over the bread, it has already grown, and another 4h5min !!! It will peroxide there !!! Aaaaa ...
Elena 65you are probably right about the dispenser account.

So he must think again? I only baked in French once, at night, so I don’t know what’s wrong with it.

It will come to itself, and more than once, but 4 hours is cool! Okay, "calmness, only calmness" I'll go have a liqueur, I made myself today - I really like dairy liqueurs.

I use French all the time at night on the timer. I really like this mode. The bread is soft and elastic. Very unusual and delicious bread. I made it with the addition of rye, and whole grain, and oat flour. Always great results.

I really like this mode.

Thank you, you have calmed me down.

[Will not peroxide !!!]

I poured over the bread, it has already grown, and another 4h5min !!! It will peroxide there !!! Aaaaa ...

Don't panic! Will not peroxide !!! You will get delicious bread! I really like it!

[Will not peroxide !!!]

Don't panic! Will not peroxide !!! You will get delicious bread! I really like it!

Thank you! Well, now he has no right to fail!

Here is a very interesting and successful composition of flour for the French regime: wheat flour-275gr, whole grain-75gr, rye-50gr. I have baked it several times and always have an excellent and tasty result. I also sometimes add flax seed to this bread. Here is his photo.

Beautiful! I have not found whole grain flour yet.

Here is a very interesting and successful composition of flour for the French regime: wheat flour-275gr, whole grain-75gr, rye-50gr. I have baked it several times and always have an excellent and tasty result. I also sometimes add flax seed to this bread. Here is his photo.

Tom, cool! ... Was the top smeared with something or is it so shiny by itself?

Here is a very interesting and successful composition of flour for the French regime: wheat flour-275gr, whole grain-75gr, rye-50gr. I have baked it several times and always have an excellent and tasty result.I also sometimes add flax seed to this bread. Here is his photo.

Tamara, please write the whole recipe and what kind of crust did you have?

Tom, cool! ... Was the top smeared with something or is it so shiny by itself?

No, I didn't grease it with anything - it's night bread on the timer.

Tamara, please write the whole recipe and what kind of crust did you have?

Here is the prescription:
Yeast 1.5 tsp
Wheat flour - 275 g
Whole wheat flour - 75 g
Rye flour - 50 g
Salt - 1 tsp
Butter - 15 g
Water - 310 ml.
Flax seeds - 1 st. l.
Mode: French (6 hours). It does not display any weight or crust.

Here is the prescription:
Yeast 1.5 tsp
Wheat flour - 275 g
Whole wheat flour - 75 g
Rye flour - 50 g
Salt - 1 tsp
Butter - 15 g
Water - 310 ml.
Flax seeds - 1 st. l.
Mode: French (6 hours). It does not display any weight or crust.

And another question for a flax seed that gives bread?

And another question for a flax seed that gives bread?

I think the flax seed does not affect the structure of the bread, I just add it for good (omega 3) and delicious when grains are found in the bread.

[Tamar]

Mode: French (6 hours). It does not display any weight or crust.

This is not the case. But I bake a recipe from a book. There are 3 versions of French. I always choose the first one:
-wheat flour
-salt
-powdered milk
-butter
-water
It looks like I also added sugar, because the crust was darker than average, but lighter than dark.
And a recipe like that Tamar, I haven't tried it. It turns out like 3 in 1.

I think the flax seed does not affect the structure of the bread, I just add it for good (omega 3) and delicious when grains are found in the bread.

I bought a bag of wheat germ flakes, dropped it a couple of times and stopped, did not understand. Do you need special flax seed (for example, dietary supplements) or buy it at the pharmacy?

[Tamar]

This is not the case. But I bake a recipe from a book. There are 3 versions of French. I always choose the first one:
-wheat flour
-salt
-powdered milk
-butter
-water
It looks like I also added sugar, because the crust was darker than average, but lighter than dark.
And a recipe like that Tamar, I haven't tried it. It turns out like 3 in 1.

Your recipe is more interesting in terms of deliciousness (plum butter and milk powder), but when you see the photo, you get more information and sympathy is born, like I want to try something like Tamara's. At first I also thought why without sugar, and then I thought during the rise all the same the yeast would "eat up" all the sugar and ferment it. And so they will work on the sly.

For deliciousness - that's for sure! But, as they say: "The taste and color ... all markers are different."
I posted a photo of a Frenchman, just look for a break I want to sleep!

I bought a bag of wheat germ flakes, dropped it a couple of times and stopped, did not understand. Do you need special flax seed (for example, dietary supplements) or buy it at the pharmacy?

I bought at the Furshet supermarket and saw it at ATB. Here is a photo:

And today I baked Soft sandwich bread,

Your recipe is more interesting in terms of its deliciousness (plum butter and milk powder), but when you see the photo you get more information and sympathy is born, like I want to try something like Tamara's. At first I also thought why without sugar, and then I thought during the rise all the same the yeast would "eat up" all the sugar and ferment it. And so they will work on the sly.

Lena, I baked the first bread from a recipe book in French mode with the addition of rye flour 50g. This is the 3rd recipe. I liked it very much. Then baked with oatmeal and rye, 50g each. Great too. Then I saw here a recipe from Boka Wheat-rye bread "French" with 100 grams of rye - baked - it turned out great. Well, I liked this one with whole grain even more - only the last time I put 20 grams. oil - so I cut it off and it seems to me that it turned out even better. In general, I strive to bake more gray bread - healthier, tastier for me and my husband really likes it. And the most important thing - I put the "Frenchmen" only for the night on the timer, so that you weren't tempted to look in, pour in, pour in.

I bought at the Furshet supermarket and saw it at ATB. Here is a photo:

Tom, thanks for the pictures, I saw such packages here. Probably worth a try for the omega, my family lacks it so much.

And today I baked Soft sandwich bread,

An interesting recipe, saved in bookmarks.

Lena, I baked the first bread from a recipe book in French mode with the addition of rye flour 50g. This is the 3rd recipe. I liked it very much. Then baked with oatmeal and rye, 50g each. Great too. Then I saw here a recipe from Boka Wheat-rye bread "French" with 100 grams of rye - baked - it turned out great. Well, I liked this one with whole grain even more - only the last time I put 20 grams. oil - so I cut it off and it seems to me that it turned out even better. In general, I strive to bake more gray bread - healthier, tastier for me and my husband really likes it. And the most important thing - I put the "Frenchmen" only for the night on the timer, so that you weren't tempted to look in, pour in, pour in.

And my family for many years loved the white mustard loaf, then bakeries of rare breads appeared, they began to try different breads, then ......... as a result, now my family loves wheat rye more and with the addition of whole grain (though my health is not very suitable, but delicious devil) and baking for tea. We'll finish the Italian, I'll put yours for the night, and I'll check the regime and try the bread. If we already have favorites in rye and baked goods, then the "gray" ones are still in search. Add oil 20 gr. and buy seeds. The seeds, as I understand it, should be put in the raisin dispenser.

And my family for many years loved the white mustard loaf, then bakeries of rare breads appeared - they began to try different breads, then ......... as a result, now my family loves wheat rye more and with the addition of whole grain (though my health is not very suitable, but delicious devil) and baking for tea. We'll finish the Italian, I'll put yours for the night, and I'll check the regime and try the bread. If we already have favorites in rye and baked goods, then the "gray" ones are still in search. Add oil 20 gr. and buy seeds. The seeds, as I understand it, should be put in the raisin dispenser.

No, you need to fill up the seeds right away - the dispenser does not work in French.

girls, all these additives of all sorts of seeds are often, as my father says, "for the benefit of the poor." They have a dense shell that does not dissolve in the stomach, so sesame seeds, flax seed, uncrushed poppy, in whatever form they come to us inside, come out in this way. And all these omegas and vitamin E simply do not enter the body.

To get at least something useful from these seeds, they must be crushed before use, to destroy the shell.

No, you need to fill up the seeds right away - the dispenser does not work in French.

Everything is clear, I will definitely try.

girls, all these additives of all sorts of seeds are often, as my father says, "for the benefit of the poor." They have a dense shell that does not dissolve in the stomach, therefore sesame seeds, flax seed, uncrushed poppy in whatever form they come to us inside, and in this form come out. And all these omegas and vitamin E simply do not enter the body.

To get at least something useful from these seeds, you need to grind and destroy the shell before use.

Ira, thanks for the advice (the poppy really needs to be pounded). I'll change Tamara's recipe a little, I'll grind it all the same.

girls, all these additives of all sorts of seeds are often, as my father says, "for the benefit of the poor." They have a dense shell that does not dissolve in the stomach, therefore sesame seeds, flax seed, uncrushed poppy in whatever form they come to us inside, and in this form come out. And all these omegas and vitamin E simply do not enter the body.

To get at least something useful from these seeds, you need to grind and destroy the shell before use.

Indeed, it is true. When I'm not lazy, I grind in a mortar or blender. Thank you Ira. I apologize for not writing about this. :

I baked bread with the addition of rye flour in the French mode, I liked it, it was tasty, but there is not enough rye flour - 50g in total. I want to bake so that gr100 is rye. Tell me, is it possible on Panas 2500? Nothing will break there? And maybe give a reference to your favorite recipes for gray bread?

I baked bread with the addition of rye flour in the French mode, I liked it, it was tasty, but there is not enough rye flour - 50g in total. I want to bake so that gr100 is rye. Tell me, is it possible on Panas 2500? Nothing will break there? And maybe give a reference to your favorite recipes for gray bread?

You can try this one https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143054.0 Here is 100 grams of rye. The scapula is ordinary, nothing will break.

An interesting recipe, saved in bookmarks.

Lena, believe me, the bread is very tasty !!! .... I already have a whole collection of delicious breads .. I try to bake a different bread every time, so as not to get tired. And this one is in my top ten favorites

Lena, believe me, the bread is very tasty !!! .... I already have a whole collection of delicious breads .. I try to bake a different bread every time, so as not to get tired. And this one is in my top ten favorites

Now I'm sure I'm baking second after French from Tamara.