Baking in Panasonic SD-257

... tell me. please ... I just bought a sd-257 ... baked a couple of successful loaves ... hot baked kulich ... who tried it according to the recipe "Kulich [‘ RAISIN (WITH RAISIN] ’]" in the instructions, is it good? Confused by the lack of milk or water ... it seems that this is not going to stir ... THANKS in advance)))

See message # 897

... tell me. please ... I just bought a sd-257 ... baked a couple of successful loaves ... hot baked kulich ... who tried it according to the recipe "Kulich [‘ RAISIN (WITH RAISIN] ’]" in the instructions, is it good? Confused by the lack of milk or water ... it seems that this is not going to stir ... THANKS in advance)))

you need to dig into the topics about 254/255 models. This cake was baked, there is liquid there due to butter and eggs.

[Rina]

... tell me. please ... I just bought a sd-257 ... baked a couple of successful loaves ... hot baked kulich ... who tried it according to the recipe "Kulich [‘ RAISIN (WITH RAISIN] ’]" in the instructions, is it good? Confused by the lack of milk or water ... it seems that this business will not stir ... THANKS in advance)))

I baked this cake Rina right there liquid at the expense of eggs, though it does not look like cake at all, the average between bread and well, very soft cake, but with raisins.

[recipe]

where to see recipe such a cake without water?
throw off the link please

"If nothing comes out at all, finally read the instructions!" (from)

This recipe is in the instructions for Panas.

How can I find a recipe for Easter cake. I made kulich from the instructions for the bread maker, it turns out not sweet. Can anyone share a proven recipe and preferably without milk.

[ZalmaN]

ZalmaN , here are many recipes for cakes -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0 .

[ZalmaN]

ZalmaN , here are many recipes for cakes -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0 .

I looked there, but I could not find it for Panasonic.

Although I found it now. By the way your recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123727.0
I'll do it, unsubscribe.

[ZalmaN]

ZalmaN, these are suitable (everything in order from the first page of that topic, on the next pages too):

Paraskina pasca
Viennese dough cake in KHP
Butter cake
Excellent Easter from Elena Bo
Easter cake according to Pokhlebkin
Light apple cake in HP
Delicious Easter cake

PS: well, you've figured it out yourself. But, I already wrote, so I will post the answer.

Thanks Qween. I made such a paste today (modified recipe from a bread machine.

Of course, the paste still needs to be decorated with glaze.

Yesterday I made just such a pasta with cottage cheese in a Panasonic 257 bread maker.
I put in the bucket in order:
3 tsp dry Lviv yeast
500 gr flour
150 g sugar
60 gr mayonnaise
100 gr baby cheese (see photo)
100 gr of apple grated on a coarse grater
1/2 bag of vanillin
200 g of water
raisins in the dispenser.
Basic mode "Raisin baked goods". XL size. Medium crust (probably should be light).
As a result, he pleased his wife with sugar, got the taste of cottage cheese, as it should be in classic pasques.


It didn't work to decorate, because they immediately ate it: lol:

Here are three Easter cakes:
from bottom to top Paraskina Easter, Curd pastry, Kulich with orange juice. All recipes from this forum.
Prepared overnight and day. I really like the stove. True, without milk, only orange.

Here are three Easter cakes for a start, though I can hardly imagine a cake without milk:
Paraskina Easter, Curd pastry, Easter cake with orange juice. All recipes from this forum.
Prepared overnight and day. I really like the stove.

Hello everybody! Happy Easter, everyone!

guys tell me who baked the cake according to the recipes from the book of the sd-257 panasonic bread machine !!! Mom did everything to within grams according to the recipe, the cake turned out to be high, all airy, but all of them were burnt out. Can anyone come across this, what could be the problem?!?!

In the recipe book for Easter cake, the crust is not selected, so my mother did not press any "crust" mode!

Hello everybody! Happy Easter, everyone!

guys tell me who baked kulich according to recipes from the book of the sd-257 panasonic bread machine !!! Mom did everything to within grams according to the recipe, the cake turned out to be high, all airy, but all of them were burnt out. Can anyone come across this, what could be the problem?!?!

In the recipe book for Easter cake, the crust is not selected, so my mother did not press any "crust" mode!

Christ is Risen. With the Resurrection of Christ !!!
I bake cakes in basic mode with raisins. There you can adjust the crust, but that's if you want everything on the machine.
The modes differ only in the ascent time. The baking time is the same. And I usually put more sugar. I recommend mixing separately, and baking separately with crust control and a thermometer. It's safer this way.
All the best.

for butter sweet dough, it is better to set a small size and a light crust. Sometimes you even need to turn it off 5-10 minutes earlier, but then be sure to leave the cake in the bucket for half an hour, at least so that it "ripens".

[devision2]

devision2,
2. Try to take the bread out of the bucket not immediately, but at least an hour after the end of baking, or even better, when the temperature of the bucket and bread becomes "grip", that is, you can take the bucket with your bare hands. The bread will sweat slightly, the crust will soften, the spatula will remain on the shaft. The crust will dry out while the bread cools.

Hello I'm new!
Rina, tell me, please, do you need to turn off the x / n (that is, you need to press stop)? After all, if you do not turn it off, then it continues to maintain the temperature ..

"Maintaining the temperature" after baking is a very low heat that can be ignored. I sometimes put the bread on the oven at about midnight, it is baked at 4-5 in the morning, and I get up at 8, that is, I cannot turn off the oven immediately after the end of baking

Good afternoon, dear members of the forum, I have a question from newbies.

We recently bought an SD-257 bread maker. We decided to make rye bread and immediately the following question arose. We want to add nuts, etc., to the rye bread - the ingredients for the dispenser. But the rye bread program does not allow the use of a dispenser, and all recipes (written in the recipe book for the bread maker) using a dispenser imply the use of only wheat flour, that is, rye bread cannot be made.

The question is this:

How to add nut-like ingredients to rye bread. Do this have to be done manually, loading them along with everything else? Or you have to choose the program with raisins (raisin), but for white bread, setting the spatula for rye flour and loading rye flour. But will the bread maker bake the bread correctly, as is required for rye bread?

I hope for an answer.
Thank you very much.

Add manually during mixing

I baked Zavarnaya from the instructions.
As a result, we got a loaf of bread weighing 1,050g. Outwardly crooked and skewed.

Try not to brew the malt, but put it dry in flour. I say this with confidence, because I have tried it many times with custard malt - crooked bread. And with dry - classic! In Panasonic, rye is good according to Admin recipes (on beer, etc.). For 250 g of wheat flour + 150 g of rye - 290 ml of liquid, 1.5 tsp. panifarina, 1 tsp. agram, 1.5-2 tbsp. l rast. oil, 1.5 tsp. salt, 1 tbsp. l. sugar, 1.5 tsp. yeast, spices to taste. The gingerbread man is not very cool. According to this recipe on the "Rye" program, I always get beautiful bread with a convex roof

I confirm the malt. In principle, I never brew it. Once I read information from one technologist that malt contains certain enzymes that are simply killed by boiling water.

And today at Panasonic I tried my old favorite recipe from Elena Bo for the first time - rye-wheat "It's very simple" (I used to bake it in Klatronic). After reading the conflicting advice on the forum about choosing a mode for rye in Panasonic-257, I decided to continue testing the rye program, but did the opposite: flour in water (yeast on top, in a hole). It turned out classically beautiful and tasty. I think that I will not experiment with programs for rye bread and will focus on "Rye".I'll also try pure rye - will it work?

Please tell me why the bread is crumbling? Once (all!) It turned out as it should, a very elastic crumb. And all the other times - it crumbles, although I did everything the same way, the flour of one batch.
Rustic Recipe:
120 g of rye flour "Garnets", 200 g of flour of the 1st grade "Red Izba", 160 g of whole grain "Garnets"
2 tbsp. l. milk powder
330 ml water
1.5 tsp. salt
1 tbsp. l. honey
0.75-1 tbsp. l. maltose molasses
1 st. l. olive raffin. oils
1h l. malt
Whole grain setting, regular paddle, size L
Bread maker Panasonic 257
I tried to cheat the c / n, increasing the time for proofing, putting frozen meat in the unplugged c / n bite for 10 seconds, and then immediately turned it on. The result was not affected in any way, it turned out even worse, in my opinion. I tried to brew malt - it did not affect, I replaced molasses with honey completely, up to 1.5 tbsp. l. - no result.

[Onega]

Onega I bake approximately according to this recipe, for more than a year, every two days
option (120/240/120, water 330, it is on the forum) everything is fine!
After cooling, I put the bread in a PE bag, where I store it, the crust softens and becomes less crumbly The crumb is very elastic. And here I also add panifarin 1st. l

[sazalexter]

sazalexter
Thanks for the answer! I also store bread in a bag. But why it is crumbling strongly, I cannot understand. I do not add panifarin, the dough rises perfectly without it.

[Onega]

Onega Gluten (its absence) greatly affects the crumbling of bread.
Sourdough or dough bread will be even more plastic.
Yes, and now I bake on sugar, without honey and molasses

[Onega]

Onega, try replacing one tablespoon of water with a tablespoon of apple cider vinegar (naturally fermented).

sazalexter, Rina
Thanks for the advice, I'll try to replace it with apple cider vinegar.
sazalexter, why did you give up honey and molasses, if not a secret, can you find out? And then I just stocked up with molasses)

[Onega]

Onega Some people in the family are allergic to honey, but molasses is simply over, and it is not handy to go after it

Dear forum users! For about 2 years I have been baking sourdough bread in the oven. Armed with a cast iron pan, a baking stone and all sorts of other gadgets. We don't buy bread in the store at all. Last summer, every time I warmed up the gas oven with horror (until it's clearly not hot). Three days ago I bought a Panasonic SD-257 to bake bread in the summer when the temperature is high. I'm testing it in active mode.
I get all the bread with a very light top. What could it be because of? Help, pliz, advice. I understand that the bread from the bread machine is not the same as from the oven, but still

Hello everybody. There is one problem, when baking any bread, there is always a taste of yeast, the amount is observed according to the recipe, we use dry saf-levure yeast (we took different options), help me how to avoid this in the future ...

bzabello, change yeast to Saf-Moment (beware of counterfeits). French 500gr are very good. Saf-Instant and Nevada packaging.

elly1, it happens to me when the flour is not of very high quality. But then the loaf is not high.

[Elena Bo, Thank you. I have already noticed that the top is light if the loaf does not rise very well. We buy flour at a mill in the village (something between the first and second grade), I don’t complain about it. I keep experimenting with leavens. I think I have found approximately the correct proportion: for the oven to work automatically without intervention (French bread, 6 hours), half of the flour from the recipe must be in sourdough.]

Elena Bo, Thank you. I have already noticed that the top is light if the loaf does not rise very well. We buy flour at a mill in the village (something between the first and second grade), I don’t complain about it. I keep experimenting with leavens. I think I have found approximately the correct proportion: for the oven to work automatically without intervention (French bread, 6 hours), half of the flour from the recipe must be in sourdough.

Thanks for the advice, let's try ...

[one small measured]

Hello everybody. There is one problem, when baking any bread, there is always a taste of yeast, the amount is observed according to the recipe, we use dry saf-levure yeast (we took different options), help me how to avoid this in the future ...

try baking bread in a sponge way. the principle is here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=128512.0
the point is that you can use everything one small measured a spoonful of yeast. this is 2 times less than is usually suggested in recipes.this greatly improves the taste of the bread.

Sorry if this issue has already been discussed, but there is no time to re-read all the pages.
I do not like how bread is made according to the recipe "Bread with Bran" Rye mode. The bread is tasty, but the roof is sunken, damp inside and spoils quickly. There is a suspicion that there is too much water in the recipe.
How do you get bread according to this recipe?

AnnyF, reduce the amount of water and follow the kolobok rule

[one small measured]

try baking bread in a sponge way. the principle is here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=128512.0
the point is that you can use everything one small measured a spoonful of yeast. this is 2 times less than is usually suggested in recipes. this greatly improves the taste of the bread.

I really like to bake bread in the sponge way, and I also bake rye-wheat (400g / 150g) in the same way, I also put 1 tsp of yeast in total

Thanks a lot, we'll try it soon.

I baked my first bread today, it seems normal, only the crust fell a little, maybe because after kneading I removed the spatula, while it cools down, I don't know how to insert a photo?

I baked my first bread today, it seems normal, only the crust fell a little, maybe because after kneading I removed the spatula, while it cools down, I don't know how to insert a photo?

Let's go read here:

The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Parting words and wishes for a NEW BAKERY https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0

How to insert a photo into your message. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

I baked my first bread today, it seems normal, only the crust fell a little, maybe because after kneading I removed the spatula, while it cools down, I don't know how to insert a photo?

Here I put in how difficult everything is, in classmates and mail ru everything is simple. but here it is tricky ...

I baked my first bread today, it seems normal, only the crust fell a little, maybe because after kneading I removed the spatula while it cools

Great bread for the first time. From the fact that the spatula after the kneading was removed, the bread cannot fall off .. if the balance of flour, water and yeast is observed, then the roof will not fail ... So accept congratulations on the first bread and further success in baking.

Thank you, inside the bread is airy and baked, and very tasty, I put a little less salt than the norm, because we don't like very salty, they write that because of this it can fall, I also measured flour with faceted glasses, while there are no scales, and so everything is okay, papason taxis ...

I put salt a little less than the norm, since we do not like very salty, they write that because of this it can fall, ...

Nope, do not get confused ... because of salt it may not fall, but simply rise badly ... since salt is a preservative, it inhibits the growth of yeast, if, of course, you put it a lot ...

Thank you, inside the bread is airy and baked, and very tasty, I put salt a little less than the norm, because we do not like very salty, they write that it can fall because of this, I also measured flour with faceted glasses, while there are no scales, and so everything is okay, papason taxis ...

Read about the influence of SALT and other ingredients on the dough here Main components of bread dough and their effect on the dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0