Discussion and reviews about the Panasonic SD-ZP2000KTS bread maker

Yesterday I baked toast bread, it turned out delicious, it is cut thinly, it crumbles a little. Mode 8 Basic, Size M, light crust.
Now I want to try to bake in the old Panas 254, for comparison. The recipe is as follows:

1 tsp dry yeast
380 g millet flour
1 tsp salt
2 tbsp. l sugar
2 tbsp. l milk powder
40 g plums. oils
270 ml liquid (50:50 water and milk)




Baking based on this recipe.

Toast bread in a bread maker The recipe is taken from the instructions for the Panasonic SD 255 bread maker Oven on the "Sandwich" mode - 5 o'clock mode I baked real toast bread and I am delighted !!! I really liked it. Already a third ...Schapirinka

[julia_bb]

julia_bb, Yulia, wonderful bread Thanks for the recipe. Does it taste and feel like toast? I wonder if the brothers' bread will be similar?

[Marysya27]

Does it taste and feel like toast?

Marysya27, yes, it is very similar in all respects. The most interesting is what will happen in another Panasik.

I'll start from the other side. Now I will put "Toast Bread" in HP Panasonic 253 in the main mode (you turned out so beautiful - just a feast for the eyes). Thanks for the recipe (HP 253 does not have such a "Sandwich" mode). I haven’t figured out the new stove yet. Please tell me, are the instructions for the 2000 stove given the correct recipes? Or is it better to take the recipes that are given on the forum?

Are there the correct recipes for the 2000 stove?

Larissa, yes, there are normal recipes in the instructions. It's just interesting to try something new right away)
At 253, let's try the toast bread. We have such a demand, it is convenient that it is cut thinner, ordinary bread cannot be cut, it shrinks all over, it is very rubbery. And this one is good, we ate it like that, we didn't stuff it into the toaster))

Tonight I baked Toast Bread in 253 HP according to Julia's recipe. Great recipe. The bread is delicious, balanced and fluffy .. Unfortunately, I can’t bother with photos. It takes a lot of time, since I am not on the same page with the compus. Thanks for a very good recipe. I will make the next one in 2000. I am also interested in how baking 253 differs from 2000.

toast bread, it turned out delicious, it is cut thinly,

Wow, we should try to do this. And that traditional bread for spreading everyone is not very suitable.

[Larisa Zakharova]

Larisa Zakharova, I'm glad I liked the bread. The recipe is not mine, but "local", as they say, I just baked it in our Krustin and changed it a little.
Now I'm going to put on Panas 254, we'll see which one I like best.

I finish the next day, the messages stuck together.

Such a brick turned out on the main program for 4 hours. It tastes the same, otherwise everything is different. This crust is lighter and softer (this is good, in principle), but it is lighter, fluffy and the shape of a brick (narrower and higher) is cut a little worse. When proofing, the temperature seemed to me a little higher, the dough and yeast smelled stronger.
In Krustin there is a harder crust and it somehow turns out drier, and I like the shape of the "fireball" more. In general, we liked the version from Krustina better.
By the way, buckets are not interchangeable in these models. I wanted to rearrange them and bake bread, but no

Hello! And any of the owners of Panasonic 2000 uses other, non-standard forms for baking bread and not only? https://Mcooker-enn.tomathouse.com/in...smf&topic=173600.1300 I am considering this particular model, but I would very much like to know the real dimensions of the inner chamber (width, length, depth). Thank you in advance!

[Ro]

Ro, here is the 3rd page of this topic and further - baking in a non-standard form
Discussion bread maker Panasonic SD-ZP2000KTS # 130

[Ro]

Ro

marlanca, Galina on page 6 (I have) tried the topic:

blagorod,
Congratulations, let it only please ...
Today I baked bread for sandwiches, with onions and flax seeds, with a regular crust, I put 10 prog, but I put the oven in the mold ...))), as soon as the oven switched to the oven, I put it in the mold,

proofing 1 hour, rose to the top

And I switched to baking for 1 hour, the result pleased ...)))



Maybe someone will come in handy with this option for baking bread, with a brick ...)))

Yulenka, already answered

Thanks for the prompt reply julia_bb and Marysia27!

Julia, I did the same at 253. Delicious .. and magnificent. It’s just impossible. Now I'll put it on again. I can't get a new stove. I am not very good at rye bread at 253. Now I bought a bunch of everything at the House of Bread and will start trying. And then the bread in stores has become of very poor quality.

[Fairymary25]

Fairymary25, Maria, I tried some bread with cabbage. 8 program, on the machine.

Here is the batch:


In an intermediate state, before the last hitch, I looked in - the roof was beautiful and even. I decided not to remove the stirrers, leave them on the machine.
The roof is still "twisted"


For beauty, apparently, you will have to tweak the workpiece manually after the last kneading (you can remove the mixer then, but not necessary)
The bread was immediately taken away, so this time without a cut

Now I have set the "rehearsal" for the sourdough cake to bake:

Trail on the "roof" of the package

[Marysya27]

Marysya27, show the result later, interesting. I also plan to bake a couple of cakes in our HP.

[julia_bb]

julia_bb, Yulia,

The dough came up faster than I expected and stood a little, so the result is


In the context:


This time I baked according to this recipe to refresh my memory about whether the dough is sour or not. In this version, there are no raisins and instead of the sugar rate 1 / 2h. l. stevia powder.
Last year, when everything was prescription, the result was:



Recipe:
https://Mcooker-enn.tomathouse.com/in...268.msg3313997#quickreply
I will cook the holiday cake according to a different recipe. This one is in the wings
Yulenka, dear, we have been on "you" for a long time

[Marysya27]

Marysya27, thanks, dear, for the photos. Such a nostril cake turned out.
I will bake, as usual, butter cake from Elena Bo. It is just adapted for a bread maker, I wonder how it will turn out in Khrustin ... I think on which program to do it: Brioche or bread with additives?
Culinary Recipe (by Elena Bo): Butter cake.

Brioche, from the Krustina recipe book, is very similar to Easter cake. I did not bake bread softer, shake it out of the bucket very carefully, onto the barrel. I can only compare it with the dairy Japanese hokkaido. When I first cooked it, it seemed that the dough was very liquid, there was a lot of butter, I didn't add anything, I took out the spatula and thought that nothing good would come of it. But I was wrong, everything is beautiful and very tasty. I cooked it 3 times with different brands of flour. Now bake with raisins, here is the cake.

Brioche, from the Krustina recipe book

Very good Brioche turned out. I'm just going to deliver today.

I baked brioche with raisins, program 12. I did everything according to the recipe for 320 g of flour, only added 20 g of vanilla sugar, there were 60 grams of raisins. You can put less oil. And so the cake turned out straight! It will be necessary to count on 400-500 g of flour. Now it is clear that cakes should be made on this program.

[Yulenka]

Yulenka, superovo
I have "Wheat-rye" for 1 program:

[Marys]

Marys, cool bread! It is also necessary to bake rye or rye-wheat. It lies for so long, and even if it becomes a little stale, it is still tasty.

Good day! Or maybe someone can tell by the service mode what is happening in it. After entering it, when you click on different buttons, different functions are turned on, and there are different icons on the scoreboard. As I understood from the discussions in different forum threads, the "plug" icon is a 35 degree proofing mode. What do the rest mean? in one, the agitator operates intermittently, in the other, the agitator runs continuously,in the third on the screen "hands" as when reporting the ingredients from the programs and nothing seems to happen, in the fourth 07C lights up and nothing seems to happen either.
Thank you.

Christ is risen!
Such is the cake turned out

[Fairymary25]

The roof is still "twisted"

I tried to do it in manual mode. The result is better, but .....
The dough is soooo sticky that it was not just difficult to take out the scapula and form a bun with your hands. It was torture.

Fairymary25, Maria, I tried some bread with cabbage. 8 program, on the machine.

Here is the batch:


In an intermediate state, before the last hitch, I looked in - the roof was beautiful and even. I decided not to remove the stirrers, leave them on the machine.
The roof is still "twisted"


For beauty, apparently, you will have to tweak the workpiece manually after the last kneading (you can remove the mixer then, but not necessary)
The bread was immediately taken away, so this time without a cut

Now I have set the "rehearsal" for the sourdough cake to bake:

Trail on the "roof" of the package

And I put in the leaven for the bread. I think it should be ready tomorrow. I just wanted to ask how to make bread in dough in Krustin? Is the sponge considered a liquid ingredient and is put on flour, or down instead of yeast?

even if it becomes a little stale, it is still tasty.

And sometimes I generally bake 2 breads in a row at once and I put one of them on crackers.

Truly Risen! Happy Holidays. I am again with my "curvature". I didn't get Easter cake on program 12. Did everything according to the recipe. But the impression is that there was not enough yeast strength or little liquid (200 ml of mixture with eggs). I bought new flour "Bakery" Uvelka ". I liked it very much in terms of organoleptic properties: precisely by its density and divine smell. About the stove: it is much larger than my old one, very quiet and melodic, the bucket is just delight, the bun came out - very good, only sticky but it got up a bit (maybe it wasn’t necessary to rinse the mold before greasing with oil, but I wiped the bucket thoroughly), so I ended up with a cupcake like in the worst Soviet cafeteria (uncomfortable). in reserve, I was afraid that they would not be allowed to go out. Now I want to put a Toast bread to check the work of the KhP. Yeast is very fresh and correct I bought in the House of Bread, I store it in chamber zero. And another question: if you increase the amount of yeast, there will be no taste? How much can you increase the maximum? Or is it still not enough liquid?

(maybe it was not necessary to rinse the mold before greasing with oil, but carefully wiped the bucket),

The first time I greased it with oil, but did not wash the bucket. This time I did not grease or wash at all, I just pulled out the spatula, there is so much oil in the dough. Everything bakes well, the bottom is clean with sweat.
The first time I baked Brioche strictly according to the recipe in the instructions, dry yeast Saf moment 1 teaspoon. Everything rose and baked well.
This time I baked according to the recipe "Butter cake" for 500 g of flour. Yeast put Saf a moment for baking (golden such) 1.5 tsp. - so when baking the cake rested on the lid, next time I will put 1 teaspoon. And a little less milk.
My flour is Altai Grano.
A piece of cake, a rather fibrous dough, we love that, and the cake is quite soft, I got it on the barrel.

flour "Bakery" Uvelka ".

I made bread from Uvelka. Everything was fine. And I love French very much. You will generally lick your baked goods from it. And the bread is lush and airy

This time I baked according to the recipe "Butter cake" for 500 g of flour.

Of course, you waved it away, in my ordinary Panasonic it rests on the roof with 500 grams of flour, I always take no more than 400 grams of flour for cakes, but here the bowl is smaller. I don't like to reduce the yeast, the airiness disappears, as I like.

Julia, good morning. I got it as shown in your photo, the same height (not where the glaze). They correctly wrote to me in PM that the flour was apparently wet. Of course, without photographs it is difficult for me to give advice. I realized that in the near future I need to figure out how to insert photos.The fact is that I do not know how to isolate individual photographs, and everything is always transferred to me. Now I'm putting on the Toast Bread from Macfa to check the work of HP. Have a nice day.

Of course, you waved it, I have 500 grams of flour against the roof in my usual Panasonic

Yes, I will do 400 grams now in Krustin.
In the old Panasonic I do not remember how many grams of flour I took 400 or 500, the records remained at home.

I got it as shown in your photo, the same height (not where the glaze).

This is my cut piece and it turns out inverted.
And for 320g of flour I had such a thing, not very high, yes. Maybe you have a normal one, sorry for your photo.

Hurrah! It's okay. The bread seems to have risen normally. Cools down. Only the crust is very tanned. In a day I will repeat the experiment with program 12.



Julia. good afternoon Thanks for your reply. The height was about a quarter lower. The structure is denser. But I also threw in a lot of candied fruits and nuts. Don't tell me, your crust is also very dark. I did not understand: the crust color cannot be changed for 1 program, is it set by default?

I did not understand: the crust color cannot be changed for 1 program, is it set by default?

Yes, you can't. In programs with a crust, the color does not change. You can try it, it's the same, but with a simple crust.
My color is also quite tanned, but I can't say that much. On the last two pages, I have exhibited a lot of photos, you can look for a comparison.

[julia_bb]

Truly Risen!
julia_bb, Yulenka, wonderful cake turned out Very! And he is the first in this thread

The dough is soooo sticky that it was not just difficult to take out the scapula and form a bun with your hands. It was torture.

Fairymary25, it is easier to get the dough out of the bucket using a silicone spatula, having dipped it in water beforehand. And shape by moistening your palms with water.

Is the sponge considered a liquid ingredient and is put on flour, or down instead of yeast?

Maria, I make dough in a bucket. Then I add the rest, starting with the liquid components. I bet on 1 program, where there is no standing, but immediately kneading. (* Sometimes, after kneading, I interrupt the program and turn it on again to re-knead. It is short on the first program.)
If the dough is with yeast, then you can leave it to cook on this program. And if with sourdough, then after kneading (or after mixing) I remove the stirrer and put it on a suitable program in time (taking into account +/- the time required for steeping + baking). Or you can turn off the program after mixing. Let the dough stand as long as necessary (cover the top of the bucket with a bag). Then switch on the "Cupcake" (Baking) program. But the crust will be light.

I remove the stirrer and put it on a suitable program for the time (taking into account +/- the time required for proofing + baking).

I read and understand that I still have to study and learn baking.
But yesterday I already made white bread with sourdough.
Oh how I liked him
Here is such a loaf with an ideal dense, but at the same time nostril crumb. For sandwiches, just super. You can smear butter humanly. The crumb does not crumple or break.

[Maria,]

Maria, great bread turned out Congratulations!

I read and understand that I still have to study and learn baking.

Everyone has it this way. These are "eternal stories of endless love"
I'll clarify a little more about "+/-", but a little later. I'm running away now

I baked Darnitsky tonight according to the Fugaska recipe.
I cooked on a standard 4 program, taking out a spatula after kneading. You can write a separate book about how I took it out. But in the end, success was achieved.
This is the first time I have come out with such a gorgeous bread on rye flour.
The roof, of course, has fallen slightly. But compared to the horror that came out before that, this is just nonsense.

And the slice .... yum is simple:

Bread was again made with sourdough and dough. I don't know what the reason is. Either the homemade sourdough is not shop yeast, or the matter is in the dough, but for the second time I am delighted with the result of sourdough bread.

[Fairymary25]

Fairymary25, good bread turned out! And I bake rye according to a different recipe, there is a little more rye flour. It turns out delicious too.

[julia_bb]

julia_bb, Share the recipe? I love rye bread! And the more "rye" it is, the better))
True, with strong rye, I am always afraid that it will not rise properly and will not bake.

Yes, I’m baking for this, here 50:50 rye and wheat. Try it, you might like it. I put dry yeast. And my crumb turns out darker than in the photo.
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=109387.0

[Maria]

Maria, success after success Handsome turned out, definitely

Oh! Pah-pah. In my opinion, I made friends with the bread maker. Today I did it according to the recipe from the instructions on the fast mode (program 9). Outstanding beauty came out. Thank you all for your advice. I managed. Now I would also learn to work with photographs.

Outstanding beauty came out.

Well, fine! Our cookie is so
Delicious bread and joyful sensations

Maryya, thank you very much. Now I will put it on again according to the basic recipe in order to get some sleep. I feel that with my last purchases (I bought a couple more devices, the last one will arrive today - an ice cream maker), my daughter and I will roll out of self-isolation like two balloons - those that fly with baskets. By the way, when I was presented with the first bread maker almost 20 years ago, my late husband moved from 46 to 52 very quickly. He really respected his bread very much.)))) Two years ago, for a summer residence (we do not have a store) HP Media, but I will not try it in any way. After Panasonic ... I see a bucket and I'm afraid, I even called the company and asked if their bucket was reliable.)))) For several years I wanted a second bread maker, but I didn't like one. And I immediately wanted this one ....))). That is why I am drowning in such delight. Have a nice day.)))

A question for users - I choose between 2 models 2000 and 2502, it is very difficult to decide - I want advice from experienced owners of these devices - the price is the same - which is better?

I have already had 2501 for 5 years.
I adore her. But something began to junk during Kneading. Wasted buzz. And skip "moves". We are afraid.
We will send it for repairs, but she needs replacement and help ...
The family has grown.
Now I bake bread two or three times a day.
Panasik can't stand it, poor man.

Owner girls, advice needed. The opinion is wrong - you are still happy with this stove, has nothing changed?
How is a ceramic bucket?
Really want to. I can of course take 2501 again.
But I want something new ...



And another question "in pursuit" ...
I really need to know the height with the lid open. That is, will it stand on the countertop under the hanging cabinets (as is Panas 2501 now)?
Suddenly she's a little taller ... or the lid is longer ...
Here's how to understand?)

Hello. Happy Victory Day everyone !!! This is my first bread maker, my family and I are very happy,. about the height of the cover 61cm plus or minus a couple of mm

[mamusi]

I really need to know the height with the lid open. That is, will it stand on the countertop under the hanging cabinets

mamusi, Rita, I got 59 cm.

it turned out 59 cm.

Must get up!
Thank you.

[mamusi]

mamusi, Rita, I got 59 cm.

I have a height from the countertop to the cabinet of 60 cm, the lid does not open completely (I measured it with a tape measure)