Bread maker in Panasonic SD-256 (part1)

[Darnitsa bread from fugaska]

Today for the first time I baked wheat-rye bread in a bread maker according to a recipe Darnitsa bread from fugaska, the result pleased - here's a photo of bread -, and this is in the context

Once again try to bake bread with honey and walnuts. I measured everything exactly. I put a little more yeast, reduced salt. I felt the gingerbread man, it seemed to me that it was a little thin and I added about a teaspoon of flour. Probably in vain, because my mother came and said that the bun was normal, and the cat refused to provide a belly for comparison.
As a result, the lid baked better, but the bread is still heavy. And I will cash in on it tastes a bit too much flour.
But ordinary white bread turned out to be just exemplary.

[owlblack]

For ordinary bread, the kolobok rule works guaranteed. For a more rich dough, the dough can be slightly or noticeably softer (I have a very rich dough in general, almost semi-liquid). But in sweet rolls, if you follow the kolobok / ear / belly rule, the roll usually turns out to be just harsh.

owlblack, last time you complained about the doughiness and baking of the dough. I would suspect nuts, but their number is very small. Maybe this is just not your recipe? It happens that everything works out, but one recipe doesn't want to work in any way.

Maybe this is just not your recipe? It happens that everything works out, but one recipe doesn't want to work in any way.

It's a shame to give up. After all, I get a different bread.
I'm just curious. Has anyone got this bread? After all, it is in the recipe book for Panasonic, so people baked it.

[owlblack]

It's a shame to give up. After all, I get a different bread.
I'm just curious. Has anyone got this bread? After all, it is in the recipe book for Panasonic, so people baked it.

owlblack
Are you talking about this recipe?
Bread with honey and nuts
Yeast - 1 tsp
Flour - 400 gr
Salt - 1.5 tsp
Sugar - 1.75 tbsp l
Powdered milk - 1.75 tbsp. l
Draining. oil - 1.75 tbsp. l
Honey - 1.75 tbsp l
Chopped dried fruits (wash, dry, roll in flour) - 40g
Chopped walnuts - 20 gr
Water - 260ml
Basic mode with raisins, dried fruits and nuts in a dispenser or on a call
Size - M, crust - medium

In such a situation, I would go according to the "zero" option. Remove raisins and nuts, see how the dough behaves. To be honest, I am somewhat confused by milk powder (you also sinned on it?) And nuts. Replace water + milk powder with regular milk.

Yeah. This. I've been fighting with him for two days.

To be honest, I am somewhat confused by milk powder (you also sinned on it?) And nuts. Replace water + milk powder with regular milk.

Here. I bought another milk. After that the bread got better.

[owlblack]

Yeah. This. I've been fighting with him for two days.

owlblack

Nothing in this recipe is alarming.
I'll bake myself for the experiment tomorrow exactly by recipe
Then we'll talk ... Okay?

[owlblack]

owlblack
Are you talking about this recipe?
Bread with honey and nuts

I would venture to suggest theoretically, based on the recipe:
flour - 400 grams
liquid - 260, you can add 280 ml.

But, you also lay nuts and dried fruits. They also absorb liquid during the proofing process, which removes it from the dough.
In such cases, with the addition of dried fruits, seeds, it is advisable to make the dough softer than usual.

And the cat will have to accept and present its belly for comparison

Thank you
At least tell me where I mow.

Admin, how can you persuade a cat to sleep?

[Admin]

I would venture to suggest theoretically, based on the recipe:
flour - 400 grams
liquid - 260, you can add 280 ml.

Admin
I will definitely take into account your recommendations for this recipe tomorrow.
Like a recipe from those tested by Panasonic, and owlblack worries and achieves truth good bread.
Thank you, tomorrow I'll see what and how there are no Cats in the house, so let's go the other way

ABOUT! Butter dough should feel like soft lush female breasts.

Thank you
At least tell me where I mow.

Where, where - in the kolobok

If the recipe is the one posted above, then it is correct.
Make the bun softer, taking into account the fact that the nuts will absorb the liquid.
And learn to define a bun in different situations of kneading dough, from different flours, with different ingredients.

Feed the cat to the dump (before kneading the dough), so that the belly takes on the desired elastic consistency and the cat does not even want to move, put it next to the x \ n and ... train

If the cat does not obey, there is another option - to feel yourself

Mom says the dough should feel like a cheek

Mom says the dough should feel like a cheek

So, the cheeks will sag quickly, constantly grab hold of them with each kneading, but more than once

So, the cheeks will sag quickly, constantly grab hold of them with each kneading, but more than once

That is, the cheeks will sag, but not the chest?

That is, the tseka will sag, but not the chest?

So although you get pleasure
Hilarious I sit comparing Who would see me from the side now

So although you get pleasure
Hilarious I sit comparing Who would see me from the side now

Then you need more than one oven ...

[owlblack]

Once again try to bake bread with honey and walnuts. I measured everything exactly.
As a result, the lid baked better, but the bread is still heavy. And I will cash in on it tastes a bit too much flour.

owlblack
Kept my promise: baked Bread with honey and nuts

🔗 🔗 🔗
The bread, in my opinion, is very tasty: the taste and aroma of buckwheat honey is very harmoniously combined with the aroma of walnuts, cashews and dates!
The bread rose and baked perfectly, weight - 870g, height - 13cm, brown crust, top of the correct shape, on one side it burst slightly (shown in the picture!), Otherwise it is perfect.
The gingerbread man was correct during the Kneading, but quickly lost its shape during the Ascent. Sorry, my camera's batteries ran out and I couldn't take a picture of it.
The bread is really a bit heavy, the picture shows that the crumb is a little bit damp, like Easter cakes. There is no taste of flour, no raw unbaked dough. The slice was made for the photo specifically in the middle of the loaf, where the mark from the mixer is noticeable.
Conclusion: according to the recipe, a delicious and baked bread with crumb is slightly damp due to the incoming components. I would not recommend additional flour and changes in the amount of liquid. Although for the sake of experiment, you can try. My task was to check the recipe. I checked and will bake sweet bread on it without changing.
Powdered milk measured exactly 1.75 tbsp. l., but honey and butter were rounded up to 2 tbsp. l .. Sinful!
Recommendations: set the size of the bread not to M, but L, with a Medium crust, then the loaf will be baked better! Try this!
Ask questions owlblack , I will answer with pleasure!

Thank you!
So everything is fine with the recipe, it's just curly handles.
I'll try again this weekend.

Lanochka, I'm delighted! : flowers: The bread is just perfect!
Wow, and this is from the Panasonic recipe book ?!
And I never looked there, I bake everything according to the recipes of the forum.

[owlblack]

I'll try again this weekend.

owlblack
Flour, yeast, even the softness-hardness of the water play a role. And also change the size of the bread to L
Good luck!

Lanochka, I'm delighted! : flowers: The bread is just perfect!
Wow, and this is from the Panasonic recipe book ?!
And I never looked there, I bake everything according to the recipes of the forum.

Thank you, Ritochka!
I also discovered this source of recipes
Have you changed your avatar? Has the state of mind changed? Beauty is petty !!! I admire!

Hello everybody!

I bring to your attention my first-borns:

one.Bread with raisins, honey and nuts! - made according to the recipe. But a mistake was made - all the raisins ended up in the middle of the bread.

2. Wheat bread - the very first bread from the oven - made according to a quick recipe (in 1.55 minutes)

3. Bread with Wheat + Buckwheat flour, Hercules + Sesame.

Hello everybody!

I bring to your attention my first-borns:

The firstborn were a success
How do you think? It's clear about raisins, always in any hl.-bul. the product must be added with steamed raisins (I only wash it very carefully with warm water), dried and then rolled in flour, we know this. What else can we say about the firstborn? Are you satisfied?

The firstborn were a success
How do you think? It's clear about raisins, always in any hl.-bul. the product must be added with steamed raisins (I only wash it very carefully with warm water), dried and then rolled in flour, we know this. What else can we say about the firstborn? Are you satisfied?

Satisfied !! But the bread with raisins and nuts is embarrassing, in my opinion it turned out damp inside. Or add more oil !? or better eggs .... ??
about raisins - I realized my mistake after the bread was ready!

For the first time, I think it was surprisingly successful !!!
I hope on this forum to find out various interesting recipes for all kinds of breads!

[owlblack]

Here's another, owlblack , I want to show you excellent milk powder. And next to it are 3 nuts, which are required by the recipe Bread with honey and nuts

On the packaging, both the dates and the composition are indicated!

[LarBo]

Satisfied !! But the bread with raisins and nuts is embarrassing, in my opinion it turned out damp inside. Or add more oil !? or better eggs .... ??
about raisins - I realized my mistake after the bread was ready!

For the first time, I think it was surprisingly successful !!!

Try changing the size of the bread to a larger one. When Baking, the temperature will be higher and the bread will be baked.
According to my feelings, the bread is not raw, it has a crumb of such a structure. My grandmother used to say "damp, glive" But it is "nostril", so not soggy.
Good luck, LarBo Great bread and with the first good luck!

[LarBo]

Try changing the size of the bread to a larger one. When baking, the temperature will be higher and the bread will be baked.
According to my feelings, the bread is not raw, it has a crumb of such a structure. My grandmother used to say "damp, glive" But it is "nostril", so not soggy.
Good luck, LarBo Great bread and with the first good luck!

Thank you Lana !! for the support!
I will definitely use your advice next time!

Tomorrow I'll practice making French bread with a crust !!

mutual luck !! delicious bread!

[owlblack]

Here's another, owlblack , I want to show you excellent milk powder. And next to it are 3 nuts, which are required by the recipe Bread with honey and nuts
[On the packaging, both dates and composition are indicated!

Thank you! We do not have such milk on sale. But I found something else, Altai. It tastes like real milk powder. I bake with him until everything is fine. True, I've already eaten half a carton of milk. I was so carried away that I could not stop.

Lanochka, I'm delighted! : flowers: The bread is just perfect!
Wow, and this is from the Panasonic recipe book ?!
And I never looked there, I bake everything according to the recipes of the forum.

And I've already tried half of the recipes from the book. It didn't even occur to me to use others. I decided that since they are in the instructions, then they should work one hundred percent.
Do you know which honey-nut bread makes toasts? Mmm! And if you still spread on warm butter !!!

Hello!

fresh French bread, still lukewarm! a ... with fresh herring oil ...



how are you cooking?

Today I baked French bread with rye flour from a recipe book. It is something! I didn't work out that way in regular French. And this loaf turned out to be one and a half times more. The bread is very airy, impossible to cut. The loaf is almost weightless.

I still did not understand the charm of French bread

I still didn't understand the charm of French bread

but what about the crisp?)

Compared to regular White bread from a bread machine, it is more airy and porous. With a loose structure.

Hello everyone!
It's so nice that Temka is growing and replenishing

I also baked bread according to recipes from the instructions. They worked out great. With honey and nuts was the third in my baking experience. It turned out great!

I often use just the usual recipes - slightly changing them =) well, for example, yesterday there was an ordinary white - but! Instead of water, there was a decoction of potatoes, and I added corn flour 10% of the total flour - bread ... mmmmmmmm ... delicious.

Hello everyone!
I have long dreamed of a bread maker, and not without the help of this site, I chose a Panasonic SD-256. Relatives gave this miracle of technology for my birthday, I could hardly wait when it came (I ordered it through the online store), when my stove arrived, it was as happy as an elephant. She immediately put on the usual white bread, secretly she was ready for the fact that something would not work out, it was just that the mother-in-law had to bake and she was adapting to it for a long time, it would not be baked, it would not rise, etc. But everything was fine !!! The bread is even, beautiful, baked perfectly. Everything is just wonderful !!! And since then I bake every day, every time a new recipe. I bought myself some rye flour, now I bake black bread. Yesterday I put the leaven, let's see what happens. Thanks to the Bread Maker website, to all users for helping novice bakers so much.

I baked with onions for the first time. I threw it all together. As a result, everything got mixed up and it became not clear what the bread was with, then I took the instructions and sat there reading what and why. The next time I did everything as expected, but I also suffered a little when the stove squeaked, I threw in the ingredients, and what to do next is not clear. somehow this moment is not spelled out in the instructions.

I had the following question: why does the oven cost 30-60 minutes before starting the kneading? Temperature equalization: where and with what? And what does 30 or 60 minutes depend on? I noticed that if loading XL, it costs less time before mixing (a couple of times I started mixing after 15 minutes). When I put the bread in size M, it generally stood for 1 hour until kneading. Why is this delay necessary at all? And the bread that M didn’t go well at all, because the first batch was in an hour. I specially conducted an experiment - I started the program (it costs 45 minutes, it doesn’t knead), I drop the program again (it’s again "equalizes the temperature" for 50 minutes, does not knead) and so on three times ... What temperature does it equalize? Does everyone have a defective stove?

I had the following question: why does the oven cost 30-60 minutes before starting the kneading? Temperature equalization: where and with what? I noticed that if loading XL, it costs less time before mixing. When I put the bread in size M, it generally stood for 1 hour until kneading. Why is this delay necessary at all? And the bread that M generally did not grow well, because the first batch was in an hour

The beginning of the kneading does not depend in any way on the size of the loaf, if this happened to you, then this is just a coincidence. The start of mixing depends only on the room temperature and the temperature of the food. There is a temperature sensor inside the HP, it commands the start of the batch. If the kitchen is cool, then the kneading will start in 25 minutes, if it is warm enough, then after 60 minutes.
There is a whole topic for all technical questions:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&board=64.0, read there everything was already discussed.

I had the following question: why does the oven cost 30-60 minutes before starting the kneading?
Does everyone have a defective stove?

Check out the instructions. In all "long" modes, the stove stands and evens out the temperature. We programmed it like this.
But the "fast" modes begin to knead immediately.

For me personally, this does not bother me at all, since I almost always put bread on the timer at night.

I have had Panas for more than a year, the principle of temperature equalization, according to my observations, is very complex, it takes into account the temperature of the products being poured, and the temperature in the room and even how long the previous bread was baked, in general I decided for myself that smart people everything was thought out and calculated without me, and you shouldn't bother with it, More than one HP passed through my hands, it so happened that I had to bake many of my relatives and friends, and I came to the conclusion that the temperature equalization function is a big plus for HP.

Thanks to all! Calmed down

So I got HP numbered 256
I haven't baked the bread yet, but there are a couple of questions: 3 sizes of bread, indicated by letters, do not tell me how much it is in gr. And where should the HP stand at the time of work, the instructions say the refractory surface. At home, I found only a large glass cutting board, will it fit or just on the kitchen table?

I have it on the kitchen table.

I have it on a stool in the room, there was no place on the table in the kitchen.

And is it normal that the surface under the HP is not very hot?
Can you tell me about the weight of bread in grams?