Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

What to do?

Put in the oven and bake there.

[Marina]

Marina, but it is better to bake in the oven, at a temperature of 180, right in a bucket, it is heat-resistant.
I store the bread for a couple of days just on the table, then when its size allows I put it in a paper bag made of flour, it does not get wet or dry in it.
I don't throw out flour bags, I use them for transporting pies and pies, storing bread, storing vegetables in the refrigerator.

[Marina]

Girls! You bake all the bread, and I'm already baking cakes and questions have appeared, If the roof is slightly blown up? Does this mean not enough liquid?
I had a bun with a skirt
And butter. If you add it with cold pieces, is it better to bake on a prog-brioche?



Marina, I cut the bread, pack it hermetically and send it to the freezer Several pieces, also in bags, are always in the refrigerator

I also keep the bread in the fridge and reheat it in the toaster before eating.

Girls, it turned out to be complete garbage. ... I didn’t even think that it would be impossible to do anything like that, in the sense of continuing with baking right away. .... I will know now - the garden head. ... such a piece of bread went up on you. ... I didn't put it in the oven - I have a desktop oven, the height is small, I waited for it to cool, the top fell down - it was crushed. And he himself is shriveled-up to the joy. What should I do. .. now a scientist
I thought about the freezer - I must cut off a half from each bread and into the freezer in pieces. It's a pity, there is no toaster .... can I buy it?
As a toast bread this should be great.
I thought about paper bags - probably, yes, it's better to let it stand in the bag on the table. And if you sew a linen bag? Probably without crunch will be?

And if you sew a linen bag? Probably without crunch will be?

My bread covered with a linen towel is drying out. The next day, the crust becomes thicker and crispy, even the crumb cut dries up. well, with increasing time - it dries more, even wrapped in a linen towel, which, in my opinion, is equivalent to a linen bag.

You can try it yourself, just wrap the bread in flax, from which you plan to sew a bag. Decide on the result: to sew or not to sew.

[kartinka, Marina]

kartinka, Marina, and where was the bread stored before? I store it in an ordinary bread box, just as I used to store store bread.

[Marina]

Marinaif the whey is not very sour then white, gray is delicious on it. I do it in half with water, otherwise the serum is not store-bought, it gives a rich aftertaste and a yellowish tint. If sour then rye



Buttercup, a loaf in the context of a fluffy, apples are visible. Super! And we don't care about the roof, if it's tasty

Girls, come to me!

where was the bread stored before

used to be stored in a kitchen drawer. .. I usually bought different bread and in the freezer, in the box, which is daily, part just lies, part is slicing in a basket (a napkin in a basket and a corner closes this slicing, it dries up halfway, and my husband loves such semi-loafs. It's just that store buns small, but the hp of the bread turns out to be more and it will lie longer .... you need to adapt - you probably need to bake XL, half in the freezer, and the rest in the box.
Now I need to remake different recipes from the book in order to choose my own.
Reporting on the last joint bun. I thought at first to give everything to the gulk-skukozhena, the top fell off (so much, poor, stood. ...) but, after cooling down, I tried it, it turned out deliciously, cut the top in half, today it was eaten, it turned out great (instead of water, serum + dry fried onions and a bit I asked my husband-how-he speaks deliciously, well, thank God. Today I dried all the leftovers and rolled it over for breading, I have already used some of it, I liked my breading more than the store one, I closed it with a wax lid in a jar.
A question about rye flour. Of course, I'm not in a hurry - I want to try the wheat-rye from the recipe book later, I'll fill my hand a little - what kind of flour should I look at in stores - what should be written on it on the pack? At least you need to take a closer look, which is where.

Good afternoon everyone. People, please help me with advice. For several years I have been making Easter cake according to my mother's recipe. 550 g flour, yeast 2 tsp, sugar 150 g, salt 0.5 tsp, vanilla sugar 10 g, eggs 2 pcs, butter 100 g, sour cream 100 g, milk 200 g, candied fruits and nuts. If it is baked, it is very tasty, but I get it every other time. Not baked again today (What am I doing wrong?
I sin on the fact that some of the food was from the refrigerator. The gingerbread man seems to be quite good
Again - could you ruin the baked goods because you opened the bread maker? Thank you all in advance

[Marina]

Marina, in fives, there is rye flour from Ryazanochka, sold at 1kg. We have a discount now. Don't be afraid to bake gray bread. My mother, who had never baked bread in her life before Panasik, started baking right away from gray. The recipe is from the instructions, where the rye is 80g, although I immediately prompted her to slightly change the recipe for 100 rye and 300 wheat. She bakes on a low-yeast mode, this is her "daily" bread.
IrnMaid, in Panasik, the alignment of products before starting is just so that if something is from the refrigerator, then it would warm up ... Opening the lid, if quickly, as a rule, does not affect the result, you did not have a stove open. Not baked, how is it? Easter cake? Can increase baking time?

Mandraik Lyudmila, thank you very much for your answer. The cake "failed", inside it is cool (wet dough on a stick), a good ruddy crust on top. Did on program 6, 5 hours in total

[IrnMaid]

IrnMaid, Hello
Tell me, what is your bread machine model?

I sin on the fact that some of the food was from the refrigerator.

And what prevents you from preparing food, for example, putting it on the table in advance to keep warm?

Again - could you ruin the baked goods because you opened the bread maker?

HP can be opened for a short time to monitor the process, but you should not do this during baking.

There is still a topic
The bread rises, but falls inward. Causes.

[Waist]

Waist, hello Thank you very much for the answer and the link, I will study. Bread maker Panasonic SD 2501. Yesterday, after work, I came running and quickly loaded everything, there was no time to wait, and so it was baked for up to an hour)

So you can put what you need on the table in the morning and bake it in the evening. Ras is baked so problematically, it is worth adhering to certain conditions.

She again put on a simple bread, but already for 600 flour, changed the liquid - instead of water, she took half-and-half milk 2.5%. Everything else is normal. I just chose a dark crust. And the question is - the time is the same, will a crust be formed darker on a loaf of size XL at the same time with size L?

The recipe is from the instructions, where the rye is 80g, although I immediately prompted her to slightly change the recipe for 100 rye and 300 wheat. She bakes on a low-yeast mode, this is her "daily" bread.

And what are the proportions for an XL (600 flour) loaf?
And according to the mode, I did not like the fast bread (the very first recipe from the book), I will not bake it yet, on the 01 program a loaf comes out as expected, but how will it taste and look low-yeast according to the same recipe?
Now I will try, for the sake of interest, with half and half milk, but so far the most delicious for us is according to the first recipe on a long (usual) 01 program.
At home there is a kilogram of 1.5 kilograms of flour - "peeled rye hoe-baking. For kvass and rye bread". elitpak lavrovskaya. Is that okay? I don't even remember where I bought it.




And more ... girls, please give me a recipe for a delicious cake, but what would I get. .... without additional additives, so that everything is laid at once and that's it. .. by the type of how I bake bread now, the more difficult one is scary for me ...

Please give me a recipe for a delicious cake

A very good Easter cake turns out to be "Royal Bummer", here it is

Kulich "Royal Bummer" in a bread maker (Qween)

Put the current crust light, it will still be darker in the baking;) And be sure to put it on the timer, as Qween advises. If you do everything according to the recipe, you will definitely get a delicious cake. Mode Basic with raisins, size M, light crust. I, so as not to burn, take out 5 minutes before the end of baking.

will have time to form a darker crust on a loaf of size XL at the same time as size L?

Will have time!

And I remain faithful to Easter cake Masterpiece from the blessed memory of Lenochka-Shelena. For several years I made it completely in a bread maker, and last year I kneaded in a bread maker and baked goods in the oven.

Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class) (Shelena)

[Marina]

Marina, Easter cake The masterpiece is very good!
the other day I baked this one
🔗
confess who brought it here! I confess, I don't remember blowing up the roof a little, in my opinion I need to splash a little more milk And so, sooo good! recommend!
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3534.0
I liked this one too
The royal bummer somehow did not work out ... the past bread maker mowed specifically, I will definitely try in Panas
,

[Marina]

Yes, I put the same Masterpiece, but I will bake in the oven.



Marina, size S, small. Everything is simple at Panasik, 400g of flour - S, 500g - M, 600g - L
I baked quick bread only once, I didn't like it, I don't bake it anymore. But I don't use the main one either, I like long programs.



Girls, what kind of flour do you think the cake will be better (higher, more layered) on extra or 1st grade? Something I doubted, I rarely bake sweet dough

Something is scary for me to start kulich. ... in royal - I don't know how to set the timer. ..

But I don't use the main one either, I like long programs

I did not understand something, but long are what programs?
I thought that 4 o'clock (01) is long. ...
She pulled out a handsome man. It turned out just super. Tanned, tall, solid beauty. Stands under the napkin, cooling down. It's a pity, I can't take a picture. ..

600g - L

The size is mixed up - exactly 60 grams of flour is L. So how much is the ratio of rye and wheat flour better to make per 600 grams? In that recipe, where on the size M 80 grams of rye?

About Easter cake - something I did not understand - in a lazy person, just put everything in a bucket and everything and it waits for the start of the batch for 13 hours? And the point is if it just lies separately .... And to mix? And how much dry yeast do you need? We sell and I use saf-moment red, although there are also yellow ones.

How much is the ratio of rye and wheat flour to be made per 600 grams?

150g rye, 450g wheat.

just put everything in a bucket and that's it, and it waits for the start of the batch for 13 hours?

Yes, just fold it and in 13 hours there will be a ready-made cake. Panasik, this is an automatic machine, we just put the food, install the program, then he himself

- what are the long programs?

Long, it's low-yeast and dietary for 5 hours and ... tada-am ... My favorite French for 6 hours. The recipe is in the instructions.
Marina, bake a Frenchie, you won't regret

Everything is simple with Panasik, 400g flour - S, 500g - M, 600g - L

And in old Panasonic (up to 257 exactly) differently: M-small (400g), L-medium (500g), XL-, large (600g)

About Easter cake - something I did not understand - in a lazy person, just put everything in a bucket and everything and it waits for the start of the batch for 13 hours?

Less is possible, but preferably from 4 hours or more. I baked on wet, Lux, I took 18g. dry ones are most likely needed those that dissolve in a liquid, such as saf-levure. Here are the words of the author: "I would like to add that if there is no way to put on the timer, then let the bucket stand before the start of kneading for at least 1 - 4 hours so that the yeast fermented with milk, sugar and eggs." And it works, the difference without standing and with standing is very noticeable.

And in old Panasonic (up to 257 exactly) differently: M-small (400g), L-medium (500g), XL-, large (600g

It's the same in my 2511. Luda, it seems to me, was mistaken

I'll go badyazhit wheat and rye. 450 + 150. Remaining non-acidic serum - 180ml, right here? If I throw 1 tablespoon of hp and put 2 such spoons and remove 2 such spoons of wheat flour? Or without seeds?
And how to sift rye flour? Sift and then add the rest anyway?
To change a paddle to a scallop?

[Marina]

Yeah, I was wrong, forgive girls, I'm in the city now and confused with the size of clothes, instructions in the village

Marina, do not change the scapula.
The flour is exactly by weight, the seeds are just over the recipe, there is no need to reduce flour because of them.
Rye flour sifts well and no residue remains in the sieve.

[Mandraik Ludmila]

Mandraik Ludmila, put it, now I'm waiting for a gray bread. ...



Girls. ... I pulled out a gray one - the bread is high, a little lower than the white one (they are standing next to each other), it turned out outwardly - beauty has not cut it yet.



About Easter cake, I put a lazy person, like a timer for 13 hours, I remember the number 13, I forgot the time of setting. Now I thought the time was 3.50. I took something and turned it off altogether, pressed stop, chose program 04, M, light crust and start. You have been on for 4 hours. And standing. Slightly opened the lid - it smells like alcohol, good.
Am I screwed up again or not? With vyaklyuchenie or ok (it turns out, the program has already gone to cook for 10 minutes and I turned it on again? So?
We need to leave, will the cake be heated after cooking?
Something tight I am somehow ... so much information in my head and a lolka on top - the brains move badly ...
The second bummer will just bake the dough, even without flour - I have to put the second futures with a difference of 2 hours, then the first one was baked - I charged the second one.
Soooo, what second cake to put?



It turned out to insert a photo (the tablet is buggy to itself, more often it does not work)



Girls! !!!!!! The dispenser rumbled! thought the war had begun. ....



So with heating after the end of the 04 program, I will not have time in any way!

[Marina]

Marina, Bravo
I forgot to write that it was a delicious cake according to an old recipe. Look in the \. he is definitely there

[Marina]

Marina, you do not turn off without thinking, keep the instruction handy and looking at it, by the time on the display you can approximately determine what it is doing at the moment. And so you yourself increased the waiting by 10 minutes, you did not break the program, he was standing, but lost 10 minutes, this is not critical, but like this you have already turned it off once during baking. Do not rush!
And gray bread is always lower than white bread, that's right. If you make a Frenchman, this one will be the tallest!
It's good that the dispenser is only for specials. the program works, otherwise I always jump the same! And it's good that we do not have a yeast dispenser, otherwise we would have listened to this every time they put bread.

Vika, I'll try barmbrak today, yesterday I made a "masterpiece", but since I did it in the city, I kneaded Redmond for me, and baked half in the oven, in paper tins, so one form fell apart during the baking process (on the right), and half in the most rare:

I'll try barmbrak today

Lyudochka! try it! very good, but one of our

don't remember who ... sclerotic

advised adding butter chunks from the refrigerator. I did just that, very good! and as I wrote above that blew the roof slightly .. so maybe give me more milk. There shouldn't be a kolobok in kulich, right? and I had a soft one.




Girls! this cake is gorgeous, beautiful, excellent!
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=227975.0
be sure to bake it!

I will put it in a perfect park, too, by all means tonight! and then I'll try the royal bummer for sure

advised adding butter in chunks from the refrigerator.

Vika, I already melted it and poured it out, I have already started the batch. Yes, okay, everything will be fine!
Something like raisins and candied fruits, my cherries and cranberries are stitched, a lot turns out into the dispenser, everything does not fit

the dispenser does not fit

so how much will fit, so much and put

I'm talking about heating again, now I'm not at home, is the cake drying up there? What is there also on the heating? Or burn?

After the program there is no heating, this is not a multicooker

No heating after heating

I don't know about Panas, but other bread makers definitely have Heating

but other bread makers definitely have Heating

I wonder what it is for?

There is no heating in Panasik, it does not dry out, but rather "damp" a little.When I put it in in the evening, I rarely do a delayed start, and after baking the signal is quiet - I don't hear it in my sleep, so it stays until the morning, but it’s not early for me I take out a normal bread, only the crust is not as bad as if take it out immediately.

what is he for

probably for those who like to eat warm bread, but this function is not necessary, IMHO

Heated girls, you calmed me down - everything in my head. ... now something will turn out how it will turn out, the most important thing is that I will not burn out today, I will put in some more, I will follow these myself. I also thought about the ones that Vika did. ... I would like everyone to compare. ..




Bliiin how I like the stove

how i like the stove

wooh !!! It is most important! it was not in vain that we praised her and advised her, right?

Bliiine how I like the stove

So I have been experiencing this delight for more than 2 years!

Girls, dear, you did everything right! Now I don’t even want to think about it if I didn’t take Panasika, of course, my jambs are still there, but he’s trying so hard to help me .... like, read, silly, then it will be even better ..... thanks to you all
Now, on Easter cake, she ran home, and he skipped all over in the bucket. And my husband still opened the windows on the balcony and it got colder, in the afternoon it was 26, and by 17.17.00 it started to rain and the temperature dropped to 16 degrees, the wind. And here, not far from the window, and Pan Panas stood. .. and I, before leaving, didn’t look at the window - I didn’t think he would ventilate, taking into account the forecast. . ,,,
Since the kulich is mowed, they cut it, the crumb is well baked, the barrel and top are ruddy, not black, the very thing ... it was, apparently, was very soft, so I got hooked. But, very tasty, though my husband did not like dried cherries instead of raisins - he said that it should be sweet everywhere, not sweet and sour, tried 3 times, ate 1/3 said to do it with raisins. I went to the store again for raisins and yeast.
I want to put Vikin barmbrak, just a question about milk - how much ordinary, not dry, is needed - in the recipe for dry 7.5g (suddenly the store will not be dry) and should it be heated and insisted in a thermos?
Do I understand correctly, add all the bambrak ingredients and just put them on program 04 right away?
And what does it taste like? More cupcake or cake? I want a bigger cupcake. ...
Fota again I can not insert - the tablet lives on its own again. ....




And if you knead a regular (like for an oven) biscuit or cake and put it on the baking (which program is better)? What will you get?

was very soft, so I got hooked

Marina, they take out the cakes after baking, preferably immediately, and put them on a barrel on a pillow covered with a towel, this is not a joke! They are so soft that they crumble under their own weight.

Do I understand correctly, add all the bambrak ingredients and just put them on program 04 right away?

Yes, Marina, that's right, now my Kulich-Bambrak is ready, I lay down on the barrel, even the barrel crumpled a little. I will cut tomorrow

[Mandraik Ludmila]

Mandraik Ludmila, Lyudmilochka, how much liquid milk do you need instead of dry milk? Powdered milk was not found anywhere. ..

They are so soft that they crumble under their own weight.

Kulichik is handsome!
I already understood. ... although the taste of the sloth bummer is awesome - there are already leftovers ...
Two lazy people are already standing on saucepans ...

how much liquid milk do you need instead of dry milk?

Just pour milk by the volume of water and then no milk powder is needed.
Christ is risen!

[Mandraik Ludmila]

Mandraik Ludmila, Truly Risen!
Girls, dear, I congratulate everyone on the Bright Holiday of Easter! My Easter cakes are ready! I couldn't have done it without you and Panasik, thanks

Happy Easter everyone !!!
My Royal Bummer was baked today.
Help yourself! True, I photographed the already cut one.


It turned out to be very high (20 cm). Very beautiful, moderately ruddy, but delicious, there are simply no words !!! Thanks to the author for such an amazing and simple recipe !!!

And I cooked rye tonight, but I bake in a cartoon, I like the shape more - it turns out round. Drying in a brick oven until morning.

[Luda]

Happy Holidays everyone! Peace, kindness, happiness!
The cake is beautiful, but I am afraid to bake it in the HP, I always hardly take out the spatula from the bread, and I will disassemble the cake for spare parts.
Luda, the bread is lush, beautiful, your good assistant, baked deliciously!

I always have difficulty taking the spatula out of the bread

Ira, the scapula doesn't stay in the bucket