Bread maker Panasonic SD 255 (part 1)

It was collected not in China, but in Italy.

Absolute truth.

Well, support me, tell me that I can live without a dispenser, huh? ...

Let me state my opinion:
- Of course you can do without a dispenser, no doubt about it. After all, you once did without a bread machine, right? But for me it is very convenient. Someone wrote, here, that something sticks to him. NOTHING will stick to it unless you put wet ingredients on it.
After using Panasonic 253 for several years, I took another stove - I decided that there would be a Panasonic again, and then 255 came in time with a dispenser. Where it is collected - in China or, for example, there in Italy - I don't care at all, because good brands in China are also collected quite well. And the possibility, for example, of independent programming, as in delongues, is also completely irrelevant to me, because in Panasonic the modes are quite enough for me and even more than.
All the best and success.
PS And they all bake well now, apparently the technology is well developed. I liked both Kenwood and LV how they bake.

We bought a bread maker! Panasonic, but not 255, but 254. Well, support me, tell me that I will live without a dispenser, eh? ... That's for sure, you know less - you sleep better. Instead of baking bread, I rely on doubts!

I support !!! There is a dispenser - well, there is no one - and you can do without it. With the knowledge that you received on this forum, this is not a problem. Good luck, you will succeed!
And about the assembly of stoves, never mind. This topic has already been discussed more than once, and the fact that the assembly of Panasonic in China, and not in Japan, does not in any way affect the quality of products under this brand.

Let me state my opinion:
- Of course you can do without a dispenser, no doubt about it. After all, you once did without a bread machine, right? But for me it is very convenient. Someone wrote, here, that something sticks to him. NOTHING will stick to it unless you put wet ingredients on it.
After using Panasonic 253 for several years, I took another stove - I decided that there would be a Panasonic again, and then 255 came in time with a dispenser. Where it is collected - in China or, for example, there in italy - it doesn't matter at all, since good brands in China are also collected well. And the possibility, for example, of independent programming, as in delongues, is also completely irrelevant to me, because in Panasonic the modes are quite enough for me and even more than.
All the best and success.
PS And they all bake well now, apparently the technology is well developed. I liked both Kenwood and LV how they bake.

In Delongy, it throws out great from the dispenser, whatever you put, nothing has ever adhered - the dispenser vigorously "shoots" (there is a spring and an electromagnetic "trigger") the contents directly into the bucket, and not on the "pile", but scatters over the bucket, which allows stir well in the oven (I observed this process repeatedly, for example, with soft sticky chocolate, with soft bacon - it was interesting). If someone sticks, the forum correctly advised - thoroughly roll in flour. So it won't stick.
In general, it is absolutely fair - squeeze all its capabilities out of the stove. There will be few of these opportunities - give it to relatives - buy another. It seems to me that $ 100-120 today is not catastrophically big money.

I support !!! There is a dispenser - well, there is no one - and you can do without it. With the knowledge that you received on this forum, this is not a problem. Good luck, you will succeed!
And about the assembly of stoves, never mind.This topic has already been discussed more than once, and the fact that the assembly of Panasonic in China, and not in Japan, does not in any way affect the quality of products under this brand.

I will not say anything about China. Maybe in years from now ... it will be possible to show off Chinese things. Now - for now, alas ... But they are growing and moving forward. And we pay for it.

And I have a Panasonic SD-255 for 3 months! And I can't get enough of her! I don't know, probably there are better or worse bread machines, but when I saw my beauty in the store, I realized that it was mine !!! And nothing sticks to the dispenser, I baked bread with cheese and raw smoked sausage, not a crumb remained on the dispenser!
In general, bread makers are a miracle! Anything, if only your owner liked it, I think this is the main thing!
And now I have the second miracle - this is a slow cooker! It's just classsssssss !!!

[Hope]

Hope, thank you for your concern, but I live far away At 7 o'clock in the summer from Moscow, almost on another planet, Khabarovsk, there is one, ran around all the shops - there is no rye flour and in sight I came up with a crazy idea to advertise - maybe someone working at the bakery would want sell an unnecessarily tidied bag, another I don't see any other options.

Hello! I read your problem with rye flour. Although I live far from you - the Urals, the city of Chelyabinsk, but when I bought the HP, I also faced the problem of lack of rye flour. Searched the whole city - figurines! And then by chance in one store I saw the department "Diabetic products" and there is this flour, and also all kinds of oatmeal, etc., etc.
Of course, I understand that this is a completely different region, but maybe you should also look for such departments or stores in your city, anyway, they probably have about the same assortment ...
Sorry if something goes wrong, but what if you're lucky ...

In the same departments you can buy all sorts of bran and mixes such as "Fitness" and molasses, even all at once and does not come to mind. In short, a very useful section for bakers. I live in the central black earth, but I also look there from time to time. So, Iriska correctly wrote about the place of the search.

I am very ashamed: red: I didn’t want to write about it, and then I think, suddenly someone will find my experience useful! To begin with, I'm not an idiot. In general, I bake quite well, I am familiar with the tables of product measures and so on. But, apparently, to celebrate, my mind became clouded - I zababahala into my first loaf of flour, measuring it out with a glass of liquid. As time goes on, I, in anticipation of a miracle, study the questions of the newly-baked bakers, and five minutes before the end of the process I understand what I have done. One thing is good - the result was already expected. I crunched with a crust with a sticky crumb inside, and I went to complain to you ...: '(And I'm especially offended that tomorrow I have to work for a day, and the next attempt will be possible only on Sunday!

I am very ashamed: red: I didn’t want to write about it, and then I think, suddenly someone will find my experience useful! To begin with, I'm not an idiot. In general, I bake quite well, I am familiar with the tables of product measures and so on. But, apparently, to celebrate, my mind became clouded - I zababahala into my first loaf of flour, measuring it out with a glass of liquid. As time goes on, I, in anticipation of a miracle, study the questions of the newly-baked bakers, and five minutes before the end of the process I understand what I have done. One thing is good - the result was already expected. I crunched with a crust with a sticky crumb inside, and I went to complain to you ...: '(And I'm especially offended that tomorrow I have to work for a day, and the next attempt will be possible only on Sunday!

Buy an electronic kitchen scale - you will forget about many failures. Only attentiveness is required from you.

[Toffee]

Hello! I read your problem with rye flour. Although I live far from you - the Urals, the city of Chelyabinsk, but when I bought the HP, I also faced the problem of lack of rye flour. Searched the whole city - figurines! And then by chance in one store I saw the department "Diabetic products" and there is this flour, and also all kinds of oatmeal, etc., etc.
Of course, I understand that this is a completely different region, but maybe you should also look for such departments or stores in your city, anyway, they probably have about the same assortment ...
Sorry if something goes wrong, but what if you're lucky ...

Toffee, thank you very much for the tip. Thoughts are readable from a distance - I was in the supermarket the other day - I looked closely at such a department, I never paid attention to it before! I bought oatmeal, barley flour and oat bran. Unfortunately, there is no rye flour, only whole grain rye 500 gr. at a not weak price. There is also rice flour, pea flour on sale - I would have taken them, but I could not find recipes for such flour to be part of the composition. Who prompts - I will be glad, I will buy it right away.

When baking white bread, I often add different flours (oatmeal, rice, corn, buckwheat). I put 50 grams each, respectively, I reduce the amount of wheat flour by the same amount. I think this bread is healthier than just wheat bread.

When baking white bread, I often add different flours (oatmeal, rice, corn, buckwheat). I put 50 grams each, respectively, I reduce the amount of wheat flour by the same amount. I think this bread is healthier than just wheat bread.

Try replacing 100 grams of flour with 100 grams of Hercules oatmeal. It is very good to add 50 grams of lightly toasted (preferably in the microwave) seeds.

Toffee, thanks!
I rummaged through the entire wholesale food base, there is no rye flour, and for a long time, as the sellers said.
I will now search in such departments.

And here is our first bread! Egg, my husband baked for my return from duty. I go home in the morning, my family greets me with sleepy faces, and smells from the kitchen!

Congratulations, the bread turned out SUPER! For the first time, it's generally gorgeous.
This time, how was the volume of products measured: did you buy a scale or a dish?

Hope, thanks! Measured in cups, counted the volumes of water for flour. There are no problems with this at all, I just got overwhelmed then. There is no need for scales in my household, and there is nowhere to put them. But I'm thinking, if it's a small loaf of this size, should the large one open the lid?

And now our bread maker has kneaded awesome dough for dumplings! This was a special point, my husband was full of skepticism about this until the last moment: there can be no tough dough, and you will have to knead it by hand anyway ... But now he has no words. For the sake of order, he is trying to insert that he would have kneaded the dough with his hands, to which I object. what ... What are we talking about! The dough is SUPER, tight, elastic, lovely! Manti are being prepared ...

Freken Bok congratulations on the first bread and the first dough. I'm joining your ranks, today I ordered a Panasonic SD-255 bread maker, I'm already tired of buying bread in private bakeries, I don't like store bread, so I decided to bake it myself. I live in Ukraine, can someone tell me where you buy different flour, bran, malt?

This is my first loaf. I apologize for the quality of the photo, because the camera is broken, the photo was taken with a webcam.

Freken Bok congratulations on the first bread and the first dough. I'm joining your ranks, today I ordered a Panasonic SD-255 bread maker, I'm already tired of buying bread in private bakeries, I don't like store bread, so I decided to bake it myself. I live in Ukraine, can someone tell me where you buy different flour, bran, malt?

You ask where in Ukraine to buy supplements? Where there are shops there and buy
More specifically, you can look at Kiev in a separate thread, and if from another city, then at least hint from which one;) Maybe someone from there will help.

Who is from Kiev? I see that many members of the forum are from Ukraine, so I propose to open the heading "Everything for baking: where to buy in Kiev?", This would be very useful information, since I, for example, cannot buy rye malt, it is sold by some companies in 25 kg bags , but I can't find it in stores, the same story with bran.

https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=99&board=70.0
Donkey, see this topic here. There are more than one such topics.

Who is from Kiev? I see that many members of the forum are from Ukraine, so I propose to open the heading "Everything for baking: where to buy in Kiev?", This would be very useful information, since I, for example, cannot buy rye malt, it is sold by some companies in 25 kg bags , but I can't find it in stores, the same story with bran.

You don't need to look for rye malt, no one has found it yet, although you may be lucky Replace with dry kvass (on trays in the markets)
And bran-stall Kievmlyn on Cape Taras Shevchenko, there you will find sprouted grains and rye flour. Other "flour" can be found in stalls selling soy products and have been observed at Eco

[Alen delonghi]

Try replacing 100 grams of flour with 100 grams of Hercules oatmeal. It is very good to add 50 grams of lightly toasted (preferably in the microwave) seeds.

Alen delonghi, and when you replace flour with flakes, you no longer add water? I tried to do this today, put it on a timer,
I get up at 4:30 in the morning, I don't have any kolobok, kneads dry lumps of dough, I had to add water to my eye (I think 50ml. bread! True, the pets thought that I had completely lost my wallet with my stove - at night I sit and pick the dough

[Alen delonghi]

Alen delonghi, and when you replace flour with flakes, you no longer add water? I tried to do this today, put it on a timer,
I get up at 4:30 in the morning, I don't have any kolobok, kneads dry lumps of dough, I had to add water to my eye (I think 50ml. bread! True, the pets thought that I had completely lost my wallet with my stove - at night I sit and pick the dough

No, I didn't have to add water for sure, never! Delonghi 125S mixes well. But the seeds are only in the dispenser. Do you use scales?

Toffee, thanks!
I rummaged through the entire wholesale food base, there is no rye flour, and for a long time, as the sellers said.
I will now search in such departments.

Katrina please! I would be very glad if it helps you!

[Toffee]

Toffee, thank you very much for the tip. Thoughts are readable from a distance - I was in the supermarket the other day - I looked closely at such a department, I never paid attention to it before! I bought oatmeal, barley flour and oat bran. Unfortunately, there is no rye flour, only whole grain rye 500 gr. at a not weak price. There is also rice flour, pea flour on sale - I would have taken them, but I could not find recipes for such flour to be part of the composition. Who prompts - I will be glad, I will buy it right away.

Zubastik, congratulations! I'm glad you found almost what you were looking for. Have you asked the sellers if they can order rye flour? This is exactly what I agreed with them (because before that, they said that they didn’t take much rye flour, so they stopped ordering it), the seller ordered a bag at my request, and then I bought it back.
By the way, they say that thoughts are in the air around us. Apparently my thought reached you in front of the message and it's great!

No, I didn't have to add water for sure, never! Delonghi 125S mixes well. But the seeds are only in the dispenser. Do you use scales?

I definitely use the scales, the scales are accurate, they never fail. Maybe some of the flakes are wrong? Or maybe the timer is to blame - the water flakes have absorbed too much?

[Toffee]

Zubastik, congratulations! I'm glad you found almost what you were looking for. Have you asked the sellers if they can order rye flour? This is exactly what I agreed with them (because before that, they said that they did not take much rye flour, so they stopped ordering it), the seller ordered a bag at my request, and then I bought it back.
By the way, they say that thoughts are in the air around us. Apparently my thought reached you in front of the message and it's great!

Toffee, we have such sellers - just to get rid of them, they don't order anything themselves - they only sell. I'll try to find someone who deals with purchases in large supermarkets, if it works out, of course. It's definitely said about thoughts

I definitely use the scales, the scales are accurate, they never fail. Maybe some of the flakes are wrong? Or maybe the timer is to blame - the water flakes have absorbed too much?

I had this with oatmeal. It seems to me that oatmeal absorbs water the most. I noticed this from baby porridge. In warm milk, I always pour the same amount of dry porridge into a bottle without cooking. All cereals dissolve in about the same way, and the oatmeal is always thicker. You need to take this into account or watch the process.

I definitely use the scales, the scales are accurate, they never fail. Maybe some of the flakes are wrong? Or maybe the timer is to blame - the water flakes have absorbed too much?

The flakes must not absorb water! The fact is that the flakes should not be sour. FLAKES SHOULD BE SPRAYED ON FLOUR from above!

They will mix and bake without getting wet. The structure of the bread from this will be special. Try

I still absorbed it and did not feel it at all in the finished bread. Can they lay down on a signal?

I still absorbed it and did not feel it at all in the finished bread. Can they lay down on a signal?

Try it. But I get it all the time. And many people write that it also turns out exactly as it should. Search the forum for the keywords "oatmeal" and "flake" (these are the words, but without the quotes, this is not an error).

The flakes must not absorb water! The fact is that the flakes should not be sour. FLAKES SHOULD BE SPRAYED ON FLOUR from above!

They will mix and bake without getting wet. The structure of the bread from this will be special. Try

Do you have a water-flour-yeast bookmark? It turns out that the flakes should not come into contact with water? So I poured them flour on top, and poured them on top of all the liquids, they swelled up and nothing is visible in the bread, only the structure is really different, the skins are visible.

Do you have a water-flour-yeast bookmark? It turns out that the flakes should not come into contact with water? So I poured flour on top of them, and poured them on top of all the liquids, they swelled and nothing is visible in the bread, only the structure is really different, the skins are visible.

Delonghi has this order of loading components, I think it (I tested a variety of options) is absolutely justified and logical:

1) First pour ALL liquids.
2) Flour is poured on top and leveled.
3) Salt and sugar are poured in the corners (on top of the flour in separate corners).
4) Dry yeast is poured into a small depression made in the center of the flour.
5) The dispenser is filled with: raisins, nuts, seeds and the like.

I pour the flakes on top of the flour and level them.

Try it and see if this is the most successful one.

In Panasonic, the bookmark is different - yeast, flour at the bottom, and water at the top. I often bake with rye flakes, sometimes on the timer and put in this order:

yeast
flakes
flour (the amount of flour is reduced by the number of flakes)
salt, sugar in different corners
oil
I try to pour liquid (water, milk, whey, etc.) evenly so that the flour does not fly at the beginning of the batch.

I put seeds or raisins right away, if I bake with rye flour, otherwise in a dispenser.

I still absorbed it and did not feel it at all in the finished bread. Can they lay down on a signal?

I bake with cereal, nravitza family)

You won't feel the flakes in your bread. The bread and cereal has a special pleasant flavor. But you will not see them in the structure of the bread (at least if you use rolled oats).
When kneading the dough with flakes, the dough seems "wet", as if it wants more flour, but during the rise, the "excess" moisture "goes" into the flakes and by the time of baking the dough will take on its usual appearance.

I bake bread and cereal according to the recipe from the site (by Dentist, the original recipe is here: https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=159.0 ), here is my variation with minor changes:

Yeast - 1.5 tsp
Wheat flour - 250 g
Oatmeal (rolled oats) - 60g
Salt - 3/4 tsp
Honey - 1.5 tablespoons of boxes (can be replaced with sugar)
Vegetable oil - 1 tbsp. lodges
Water - 200 ml
Optionally - in the seed dispenser

Mode - basic (if with seeds - then mode "with raisins"), medium crust, size M.

At the beginning of baking, quickly brush with a beaten egg and sprinkle with flakes (this is just for beauty))

I have a Panasonic, I put yeast, flour, liquid on top. You do it in the order as in the instructions.

Dear bakers!
I decided to make my soul mate happy for the New Year with a bread maker.
Since the family has never had a bread machine yet, I would like to ask your advice!
Due to the lack of experience, I still cannot clearly formulate my requirements, but the approximate list is as follows:
1. The presence of a dispenser (I really love bread with seeds, raisins, etc.).
2. Ability to program the start of the process by time.
3. Availability of a pizza dough program.
4. The presence of a fairly wide selection of programs for baking bread (it is difficult to judge how much they will then turn out to be really necessary).

Not too deep analysis of the models showed that a Panasonic SD-255 stove could be a good option. And the functions of baking charlotte and muffins, probably, will not be superfluous either, as well as the function of kneading dough for dumplings ... Plus a large number of positive reviews during operation!
How optimal is this choice as a first bread machine? Maybe novice bakers should look at another model?

Thanks in advance.

waterman, until the bread makers drop in price below $ 40, it is not necessary to say: "I will buy a stove for beginners, and in a month I will replace HP for advanced ones".
I like my choice.
The only thing I will advise - if you like to experiment a lot, to reach all the subtleties with your mind - take a closer look at the DeLonghi BDM 125 S (it is like 255 Panasonic + with programming and a window).
Good luck!

The flakes must not absorb water! The fact is that the flakes should not be sour. FLAKES SHOULD BE SPRAYED ON FLOUR from above!

They will mix and bake without getting wet. The structure of the bread from this will be special. Try

Great! I will definitely take note.

Uncle Sam, thanks, I'll take a look!

Well, that's happened! I read your forums and made up my mind - yesterday I bought a Panasonic SD 255! With delivery it turned out 4760 re (Moscow). Who cares I can throw off the address. In the evening we have already tasted the first masterpiece. Even a son who doesn't eat anything, he drank 3 pieces with milk! And this is what an indicator! I boasted - now I will go to study the recipes - the weekend is just around the corner ...

Congratulations!!! The acquisition is worthwhile! Will justify itself headlong.
Enjoy ...

Please accept my congratulations! This is a really worthwhile thing. Try adding kvass instead of water, you get a beautiful brown bread, very unusual in taste. Experiment

No, I didn't have to add water for sure, never! Delonghi 125S mixes well. But the seeds are only in the dispenser. Do you use scales?

Please tell me, what's the difference where to throw the seeds directly into the batch or into the dispenser?
Does this change something?
What about regular oats or those that are instant?

After much deliberation for and against a new family member appeared in the family - Panasonic-255. Already tested. Everyone is delighted.

Congratulations!
I have also had a stove for almost a month now, so now I don’t get wet in any jeans, I had to buy one size larger. And this despite the fact that I do not overuse bread too much.

After much deliberation for and against, a new family member appeared in the family - Panasonic-255. Already tested. Everyone is delighted.

Congratulations!

Congratulations!
I have also had a stove for almost a month now, so now I don’t get wet in any jeans, I had to buy one size larger. And this despite the fact that I do not abuse bread too much.

I have a bread maker for a year. I cannot say that I recovered greatly.If she recovered, then from sweet and meat.

Congratulations!
I have a bread maker for a year. I cannot say that I recovered greatly. If she recovered, then from sweet and meat.

And now I practically don't eat sandwiches. I just eat bread, because it's already delicious. It turns out that you eat a little more bread, but you hardly use any sausage
By the way, I really like just bread (both white and rye) just with wine (unsweetened).