Bread maker Panasonic SD 255 (part 1)

Hello, good people :-) I read almost the entire thread about the SD 255 stove and got confused even more. Here's the thing. My husband begs for a bread maker, but I'm a very lazy person and almost all my equipment is for dust collection. Therefore, the question is which stove to choose from the following ones. Objectives, as easy as possible to handle (step 1. fell asleep, step 2. took out), suitable for crooked hands (the probability of an excellent result for an inept like me should be high), so that she could bake white, rye, muffins and dumplings (roughly speaking: - )). I don’t need any special delights - I’m hardly going to gourmet.
Bread maker Panasonic SD-255
Bread Maker Panasonic SD-253
Bread maker Moulinex OW500230
Bread Maker Panasonic SD-254
Bread maker Moulinex OW300001
The price of the issue is not important, it is important that the choice is only from these models due to certain circumstances. Tell the fool :-(

Well, now everyone will start praising their stove again. This question is often asked by newbies on the forum, where you can find a bunch of tips. All stoves, in principle, work the same way, only do nothing yourself and wait for the result. It is advisable to control the operation of the unit. Then everything will work out.

Why think then ?!
Take Panasonic 255.
It has everything you need + a few more functions in reserve.
And its most important differences: there is a passport, it is in Russian, recipes in grams, nothing needs to be tightened up in the stove.
In addition to buying HP, you need to do 2 things: buy electronic scales (there is a topic about them on the forum) and print the Admin topic about the kolobok.
And the result will be excellent.

[print admin topic about kolobok]

Uncle Sam!

In addition to buying HP, you need to do 2 things: buy electronic scales (there is a topic about them on the forum) and print admin topic about kolobok.

Bravo! Nobody could have said it better!

And everything else is experience, experience and more experience!
(I would say work, work and work, but since IRISKA82 is a lazy person - let there be experience!)

Thanks to those who responded :-) I read the branches opened by beginners and probably waited for advice in style - choose stove number 4 (or 2). Since I still don't understand anything in this matter, and the more I read, the less it, this very understanding, comes. I would like to blame the responsibility for my decision on someone else :-)))

Bread maker Panasonic SD-255
Bread maker Moulinex OW300001

I will choose from these models ... In the store I will feel and determine. Hands for Panasonic, eyes for a mule ... Senya I will report that I will get it. Many thanks to everyone.

And the electronic scales are useful ... I've been gathering dust for a long time. I use them to mix all sorts of complex alcoholic cocktails :-)

Above our forum just right to hang out a poster:
"Geniuses learn from other people's achievements, smart from other people's miscalculations, ... all the rest from their own mistakes."

I am reporting! Hurray, the choice fell on the Panasonic 255 :-) I sit in the night and wait for the first bread, I hope it's delicious :-)

I am reporting! Hurray, the choice fell on the Panasonic 255 :-) I sit in the night and wait for the first bread, I hope it's delicious :-)

Congratulations on your good choice. Write how the first bread turned out.

Congratulations on your good choice. Write how the first bread turned out.

I was terribly afraid, I baked an ordinary fast one, when I realized that I had sprinkled a lot of salt - I almost cried ... While raising the dough, I looked into the bread maker ... I thought, well, I was sitting all night in vain ... But the bread came out like in the picture, despite on all jambs ... White, soft, homogeneous with a perfect crust, a freaky aroma (then I'll post a photo) I'm happy until a pig squeal))))

P.S.Tell me, pliz, what is the difference between yeast-B and yeast-R? (it is written in the recipes, but there is no decryption)

P.S. Tell me, pliz, what is the difference between yeast-B and yeast-R? (it is written in the recipes, but there is no decryption)

yeast-B - quantity for regular baking
yeast-R - for the same recipe, only for quick baking.
Choose from the two what you need!

yeast-B - quantity for regular baking
yeast-R - for the same recipe, only for quick baking.
Choose from the two what you need!

Thank you very much, so on a whim I chose the right amount :-)

... a freaky aroma (I'll post a photo later)

Here it is, the triumph of digital technology! Photo with aroma.

Hello everyone.
I bought a stove not cheap in Eldorado, (although there is still the same divorce with a guarantee)
The wife is happy, the first bread turned out to be normal, I made it according to the recipe in the book, although I did not pour 60 ml of water, but 120 or 60 ml more than in the recipe, (well, it just seemed that there was not enough water :)) then I added the flour and that's it
The bread is ready :)
It tasted like old Soviet white tin bread, and it also turned out to be VERY satisfying. Having a hearty lunch on Saturday afternoon, I didn't feel like eating until Sunday afternoon.

Having a hearty lunch on Saturday afternoon, I didn't feel like eating until Sunday afternoon.

here it is - SAVING !!!!!!!!!!!!!

here it is - SAVING !!!!!!!!!!!!!

Aha, the brain wants, but the stomach does not. So the roof will go with such savings

Question to bakers, 255 has a function for kneading pizza dough, so how do you get pizza ??
The dough is the same as in pizza delivery ???
And how, ideally, to make that pizza at home a pancake, bake and then lay out the filling (some strange way) or classically put everything out and bake?

Question to bakers, 255 has a function for kneading pizza dough, so how do you get pizza ??
The dough is the same as in pizza delivery ???
And how, ideally, to make that pizza at home a pancake, bake and then lay out the filling (some strange way) or classically put everything out and bake?

If you roll it thinly (I stretch it), then almost like in a delivery room, almost because it is better And, of course, to lay out and bake everything, only not for long, the thinner, the less, although nothing terrible will happen - it will crunch, it is also delicious.

If you roll it thinly (I stretch it), then almost like in a delivery room, almost because it is better And, of course, to lay out and bake everything, only not for long, the thinner, the less, although nothing terrible will happen - it will crunch, it is also delicious.

Question to bakers, 255 has a function for kneading pizza dough, so how do you get pizza ??
The dough is the same as in pizza delivery ???
And how, ideally, to make that pizza at home a pancake, bake and then lay out the filling (some strange way) or classically put everything out and bake?

If you like toppings a lot, then you can first bake the pancake a little. I do this sometimes so that the dough under the filling is not wet. And the pizza is very tasty.

And my husband makes pizza. He kneads the dough himself with his hands and bakes. It makes the cakes thin, because in our canopy they love a lot of all kinds of filling and they bake well with a crust.

And my husband makes pizza. He kneads the dough himself with his hands and bakes. It makes the cakes thin, because in our canopy they love a lot of all kinds of filling and they bake well with a crust.

And I love that a slice of pizza could be folded, twisted and that a long hmm ... a string of cheese stretched Once in childhood, I saw it in a movie, since then I love it, although I don't mind crunching too

[Alex]

Alex
Since we bought Panas-255 pizza we no longer order

So we have cheese, too, stretch, especially when you break and cheese like thread by piece. Already drooling began to flow.

[Alex]

Alex
Since we bought Panas-255 pizza we no longer order

Yeah, we too - while Panasonic-253 kneads the dough, the filling is quickly preparing.Spread the dough on a Kripsovsky plate and in the microwave for 6th sense-pizza. I will lower the baked crust, and the cheese is viscous on top ...

Question to bakers, 255 has a function for kneading pizza dough, so how do you get pizza ??
The dough is the same as in pizza delivery ???

If you make the ratios from the recipe, then the dough will not only not crunch, but you will not be able to roll it out - it will turn out to be almost liquid. It is necessary during the kneading to stand with flour and add constantly to the desired "tightness of the bun". It is strange that the more experienced comrades did not warn you about this here. everything else is as usual. dough like a restaurant.

If you make the ratios from the recipe, then the dough will not only not crunch, but you will not be able to roll it out - it will turn out to be almost liquid. It is necessary during the kneading to stand with flour and add constantly to the required "tightness of the bun". It is strange that the more experienced comrades did not warn you about this here. everything else is as usual. dough like a restaurant.

Yours is not true I did "word for word" from the cookbook for the oven (option with a thin crust) - three excellent pizzas came out. During kneading - do not subtract a single gram. It rolls out perfectly. The dough is wonderful.

I just made 2 small pizzas, the dough is wonderful, I don't add anything.
Yeast - 3/4 tsp.
Flour -300g
salt -1h l.
Sugar - 1/2 tbsp. l.
vegetable oil - 1.5 tbsp. l.
milk + water -200ml (50/50)
Pizza program.

[Grunya]

I did the previous Friday. I confirm, according to the recipe, there is clearly not enough flour, the dough that stuck to the sides of the bucket was not taken out well, I had to mix flour on the table and a lot. Previously, I did according to the recipe without adhering to the instructions, but how I felt myself, that is, observing the proportions of liquid-flour, everything was great.
GrunyaHow did you get the bread?

??

P.S. Alex, this is exactly how the recipe works.

Not split, but returned to the old recipe

The recipe for pizza dough for Panasonic 253 is excellent. I did it several times, did not add anything. It didn't stick to the walls.

Alex calls

tell me what is the normal shelf life of baked bread made from rye flour, since we want to bake once a week from rye flour

I just manage to bake rye about once a week (I make custard with malt), it is stored normally,
in general, bread from KhP has never grown moldy, although the purchased mold grows moldy without fail for 3-4 days.

Friends, we need your opinion!

I bought two pieces of Panasonic255 (the first one exactly a month ago and the second week ago) (don't think that I'm a baking maniac, I just gave the first one as a gift to my parents)
I bought it in different places.

I noticed a difference in packaging design. On the first stove purchased on the facade of the building there was a sticker that something like "Especially for the CIS countries - dumplings, jam, rye".
There was no such sticker on the second stove. But the box itself was decorated differently.
In general, now I sit and am afraid that suddenly some of the stoves turned out to be "burned". Warranties, instructions, certificates - I checked everything in the same way. Began to be afraid after a new oven, while baking an ordinary white one, "tore" the top of the bread. I read the post by Admin about the possible reasons for such an incident (little moisture), but now I think what could be the case in the stove?

In short, please take a look - do you have colorful stickers about dumplings and jam on the bodies?

Do not worry, normal stoves, indeed, for Europe are slightly different programs, so you have a clarification that the stove is for the CIS, this has already been discussed, so use it calmly. Stoves have not yet been faked

I noticed a difference in packaging design. On the first stove purchased on the facade of the building there was a sticker that something like "Especially for the CIS countries - dumplings, jam, rye".
There was no such sticker on the second stove. But the box itself was decorated differently.
In short, please take a look - do you have colorful stickers about dumplings and jam on the bodies?

Both my stove and those 15 that I sold have a joyful sticker about dumplings!

Both my stove and those 15 that I sold have a joyful sticker about dumplings!

the trouble is that there is no such sticker on my weekly oven

the trouble is that there is no such sticker on my weekly stove freshness

So what. And I do not (I did not know that she should be) and my friend does not (she has 255). One supplier glued it on, the other did not, the stove from this will not work worse. Straight "trouble" ...

Hello everyone!
Welcome a newbie Yesterday I made bread for the first time on my new SD-255! The first I decided to try the main one - the usual white. It turned out excellent, I measured all the products according to the recipe as expected - on a scale (mechanical, with the possibility of dropping the tare weight) and a measuring cup / spoon. I put it on the timer in the morning - I thought I would wake up to the smell of bread, but it turned out under the pungent smell of yeast. I was scared that I had put a lot of yeast - but no, the bread was baked excellent, the smell is what you need.

Everything would be fine, but I don't like this kind of bread - light, airy, like toast. Is it possible to bake something like a factory in a bread maker? It is denser and heavier, but only from wheat flour - rye flour cannot be obtained, I traveled to all large stores. If someone tells me, I will be very grateful
And in the morning we were tormented by the question - why was there a small round hole in the bread, and not the shape of a blade? How can it be taken out without damaging the bottom of the bread? Looking through the hole, you can see that the spatula was inside when the bread was baked! That's really a mystery for me personally
By the way, there is a sticker on my stove! Apologize for a long post

Try baking bread with milk + egg substituted for water. Usually, mechanical scales give a large error, so it is better to use electronic ones.

Hello everyone!
It is denser and heavier, but only from wheat flour - rye flour cannot be obtained, I traveled to all large stores. If someone tells me, I will be very grateful

Congratulations on your first bread. About rye flour: write what city you are from. It's so hard to give advice.

Valery Trofimov also does not like such bread, but he baked it according to this recipe and was satisfied, although he had to bake in the oven, but the stove interfered with it and he also steamed it. Maybe someone did the stove itself.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1016.0
Look at here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1626.60

If you are in Moscow, you can easily buy rye flour in Utkonos.

About the hole in the bread ......... The shoulder blade leaves an inconspicuous cut on the side of the hole. What do you want? This is good. Here you will cut the bread and find the place where the stirring blade was baked.

Bread according to the Lola-Admin recipe is perfectly baked in a bread maker, in structure - like in an oven, dense. Instead of butter, I add vegetable oil. The bread is big.

Hello everyone! Thank you very much for the information I could read on the forum. Earnestly. Today I bought SD 255. And immediately baked the fastest bread.
I liked it very much. The family is happy. I will buy various ingredients tomorrow. I will try other recipes.
If anyone has tried, tell me, can you put honey instead of sugar in a regular recipe? Thank you in advance.

I recently switched to honey instead of sugar, I like it more.

Good day! Yesterday I finally bought HP Panas-255 and today I want to try to bake bread. I would like to get a couple of tips from the professionals so as not to make a mistake.
1. At what stages can you open the lid of the HP, and when not at all.
2. Why is it written in the instructions in the description of the functions: eg: kneading 15-30min, raising 1h50min-2h15min? How can I understand? Does the machine automatically select the time in this range?
3. Which is the best mode for Bake or Quick Bake?
If you take the same recipe and bake on one setting and on the other, will there be a difference in the taste of the bread, in its size?
4. Are the recipes in the book correct? Or are there some that are better not even to try?
5. After kneading the dough, you need to pull out the spatula or is it in the oven until the end of the baking process, and then a hole turns out in the bread?
6. With which recipe is it better to start baking, so I want to surprise my husband, he still doubts buying a stove.
I apologize if these questions have already been asked, but there is absolutely no time to re-read all the messages.
Thank you in advance.

Lyuska, all your questions have already been repeatedly asked on the forum. If you read this topic at least briefly https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=693.0, then you will understand everything and avoid many mistakes. Congratulations on your purchase. Happy bread.

Good day! Yesterday I finally bought HP Panas-255 and today I want to try to bake bread. I would like to get a couple of tips from the professionals so as not to make a mistake.
1. At what stages can the HP cover be opened, and when it is impossible at all.

It is better not to open it when the oven is heating (raising the dough and baking).
If you control the kneading of the kolobok https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1502.0 - then you will need to open at the kneading stage. You will hear a characteristic noise from the mixer motor

2. Why is it written in the instructions in the description of functions: eg: kneading 15-30min, raising 1h50min-2h15min? How can I understand? Does the machine automatically select the time in this range?

these intervals are selected by the machine without your participation, depending on the temperature of the environment and the products. You cannot influence them (the intervals) in any way.

3. Which is the best mode for Bake or Quick Bake?
If you take the same recipe and bake on one setting and on the other, will there be a difference in the taste of the bread, in its size?

If you look at the recipes in your instructions, you will see that the amount of yeast is increased on quick baked goods. The rest of the products remain in the same quantity. In theory, if you are very sensitive to the presence of yeast, you will probably smell it. Delicious bread is also obtained on the fast setting.

4. Are the recipes in the book correct?
Or are there some that are better not even to try?

As far as I read the forum, there is an inaccuracy in the recipe for Bread with Bran, where instead of 430 ml of water, 330 ml of water should be taken.
What I managed to try in a month - everything worked out.

5. After kneading the dough, you need to pull out the spatula or is it in the oven until the end of the baking process, and then a hole turns out in the bread?

The spatula is in the bread to the bitter end, the bread has a hole in the "ass" when you dump it out of the bucket. Again, from the forum - 99.9% of bread eaters are not bothered by this hole at all.

6. With which recipe is it better to start baking, so I want to surprise my husband, he still doubts buying a stove.

If you want to surprise your husband as soon as possible, do so.

- Read the instructions for the stove, this is MANDATORY.
- Using electronic balance, the supplied measuring spoon and a glass for measuring liquids, prepare Plain white bread (small size) according to the recipe on page 16 (top left corner, very first recipe)
- While the bread is being baked, find the "for beginners" section on the forum and read the posts of the author "Admin".
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1502.0
What she writes will remove most of your questions. What you asked was discussed on the forum many times.
- If you don't have electronic scales, first read Romin's instructions about the "kolobok", and then bake.

I wish you good luck and delicious bread !!!!!!!!!!!!

I recently switched to honey instead of sugar, I like it more.

And I generally pour maple syrup.

[Andreevna]

Hello everyone!
Well, what would I do without you?
Andreevna, baked bread today according to your recommendation! I wanted to put up a photo - dare it all, I didn't have time. That’s what I’ll eat already. Delicious, white, albeit lush. I bought mechanical scales because the store had weight weights - I checked everything that was available! Electronic ones gave an error, and a large one, I bought the most accurate ones - they turned out to be mechanical!
Hope, thank you for your concern, but I live far away 7 hours of flight from Moscow, almost on another planet, g.There is such a Khabarovsk, ran around all the shops - there is no rye flour and in sight I got a crazy idea to advertise - maybe someone working at the bakery wants to sell an unnecessarily tidied bag, I don’t see any other.
Elena Bo, thanks for the reference, very curious! Confused only by the process - too non-automatic. And today I still found the incision from the spatula - the bread was baked more dense, the first option was apparently too airy and it was absolutely not visible!
Admin, what kind of bread are you talking about? About a loaf of stagnation times? If about him, then I will definitely try to bake, I look at the recipe everyone goes with a bang. But this is still a loaf, not bread
Today I also tried the dumplings dough! One portion of the dough was enough for 50 such dumplings. She made it 8.5 cm in diameter.

Everything turned out great. I did it strictly according to the recipe - it seemed that the dough was a little soft, but after a rest of 20 minutes I had to make sure that it couldn't be better. I used to make the dough on the combine, I liked it more in the bread maker - there is no noise, the speed of the process is 20 minutes, there is a ready-made perfect recipe and the dough mixes delicately, does not heat up, but the combine still tears it up more, sometimes at the end of the batch it is even hotter, which is for the test is not very good. I threw everything into the stove and do the stuffing, cooking is like a game of some kind!

[Zubastik]

Zubastik, I talked about the Lola-Adminbaton recipe of "stagnation times", according to this recipe I bake bread in a bread maker, the calculation of the products is done correctly, rarely when it is necessary to adjust the flour-water. The bread is good, high, add 2 tbsp of butter. l vegetable.