Rina
Antonij, go to the "Ritual Cooking" Easter cakes... There are enough recipes for bread makers. pay attention to Delicious Easter cake.
Aleph
Quote: Antonij

Aleph, and sparkling kvass?
I pour it into a container and let it stand so that the gas comes out. Well, you can interfere with a spoon to speed up the process.

manna - outstripped. Thank you
Antonij
Rina, thanks, I will study. And advise lean sweet bread, please, I will be very grateful.
Aleph, and thank you, I will know.

Alxndr
I bought brandy in order to try its effect in bread, and now the question arose, can it be added to all breads? Maybe there is a rule?
Aleph
Quote: Alxndr

I bought brandy in order to try its effect in bread, and now the question arose, can it be added to all breads? Maybe there is a rule?
Well, you can use it in its pure form, and enjoy the aroma of bread
Alxndr
Quote: Aleph

Well, you can use it in its pure form, and enjoy the aroma of bread
No, I don't like it in its pure form ... (him)
Manna
Boys, boys! We're about bread, not about brandy

Most often, cognac is added to sweet pastries, but judging by the experience of Alef (or rather, his father), it is possible in any, if you really like the cognac aroma Bread maker in Panasonic SD-256 (part1)

By the way, it is often used with nutmeg or almonds ...
Olga-a
I continue to test my oven, today another bread was baked according to the same recipe, but last time I took water-milk 50/50, today kefir with water.
And I tried another function for the first time I baked a cupcake, I took the recipe in the topic about cupcakes .. sour cream, although I had 2/3 cup of sour cream, I added homemade mayonnaise to full measure. I put in a lot of raisins, I love it so much. Baking mode, set for 1 hour 5 minutes. but had to add another 20 minutes. The cake turned out to be tasty, baked and porous.

Bread maker in Panasonic SD-256 (part1)Bread maker in Panasonic SD-256 (part1)Bread maker in Panasonic SD-256 (part1)
Antonij
Once again, many thanks to Alxndr - I baked rye bread according to your recipe (adding an item of caraway seeds from myself - I love it even from Borodino bread ;-)), everything turned out perfectly - the recipe was very accurately verified, the bun turned out right away , did not have to add anything.
Bread maker in Panasonic SD-256 (part1)
The bread is very tasty, it tastes like Ukrainian from the store for 25 rubles, but even tastier, the crumb is perfectly baked, does not crumple, it is easy to spread butter.
Bread maker in Panasonic SD-256 (part1)
Now I will bake it constantly.
And please advise, in general, the most delicious rye bread for the 256th, then I will bribe the necessary ingredients ;-)

Now I baked sweet lean bread with raisins, I took as a basis the recipe for Easter cake from Elena Bo, I will report on the results later :-)
Antonina7
bought a Panasonic SD-256 this week. before that, for almost two years, I regularly baked in another oven, always with excellent results.
then I decided to start with wheat-rye. all OK.
then I wanted muffins with raisins and nuts. chose the main mode with raisins. After 40 minutes the time was over, it squeaked, I added raisins and drying, and the stove was silent. I got scared, interrupted the program and turned it on just in the main mode. prunes shattered into dust. I had a medium crust, but as a result it turned out to be close to black, on one side completely black. however, the bread itself was surprisingly airy, light and tasty. today I bake it, but on a light crust. the dough rested against the HP lid. so that the bread turns out to be uniformly ruddy on all sides, I unfolded it 20 minutes before the end with the bucket (do not throw the slippers, because I opened and took out the bucket, unfolded it, slightly crushing the lid, and put it back on to bake). I am very pleased with the result.
however, the crust would be lighter.
I don't know how to insert a photo here ...
Antonij
Antonina, good luck in baking! :-)
But I wasn't scared, because I read the forum in advance before buying, and indeed - the stove stood for three minutes after the raisins were filled and continued its work without any interference ;-)
Alxndr
Quote: Antonij

Once again, many thanks to Alxndr - I baked rye bread according to your recipe (adding an item of caraway seeds from myself - I still love it from Borodino breads ;-)), everything turned out perfectly - the recipe was very accurate, the bun turned out right away , did not have to add anything.
It's great!!! (I wish he did it for me too ...)

Quote: Antonij

Now I baked sweet lean bread with raisins, I took as a basis the recipe for Easter cake from Elena Bo, I will report on the results later :-)
We go one way! I baked it last night! True, the result is not very (the topic, I did not master the whole thing, but there they warned about errors, though on the second ten pages, which I reached a little late ...)
Here he is:

🔗

🔗
Antonina7
ESmith
Antonina7
What crust did you use when baking this bread?
Alxndr
Quote: Antonina7


then I wanted muffins with raisins and nuts. chose the main mode with raisins. After 40 minutes, the time ended, it squeaked, I added raisins and drying, and the stove was silent. I got scared, interrupted the program and turned it on just in the main mode. prunes shattered into dust. I had a medium crust, but as a result it turned out to be close to black, on one side completely black. however, the bread itself was surprisingly airy, light and tasty. today I bake it, but on a light crust.

About the signal. It sounds after the first main batch (approximately 3.15 on the screen), before the first proofing, which lasts 5 minutes, during which you add the "raisins". Then the second batch begins.

About the crust. When I baked the first Italian, I set the main program and medium crust. The cheese was added just after the first batch and everything was normal. Yesterday I decided to put the same bread on a mode with raisins, so that the stove "called" when necessary ... When I pulled out the bread, I was stunned! The crust was not just dark, but even slightly burnt in places. In general, I conclude that the average crust on the raisin mode is not at all the same as the average on the main one. Apparently, this should be known and taken into account.
ESmith
And now I have wheat baked with semolina, egg and dry milk. I put the egg in it for the first time, and put the middle crust, so I think, as if it would not burn ...
Alxndr
Quote: ESmith

And now I have wheat baked with semolina, egg and milk powder. I put the egg in it for the first time, and put the middle crust, so I think, as if it would not burn ...
I heard this advice, if you are afraid of burning, ten minutes before the end of baking, you need to try the degree of readiness with a stick and, accordingly, if ready, turn off the stove.
Antonina7
After laying the raisins, I interrupted the program and baked in the main bread mode on a light crust. and still the crust is dark.
ESmith
Quote: Alxndr

I heard this advice, if you are afraid of burning, ten minutes before the end of baking, you need to try the degree of readiness with a stick and, accordingly, if ready, turn off the stove.
Thank you, but the stove will beep in another minute. The smell did not seem to be burnt.
ESmith
Quote: Antonina7

After laying the raisins, I interrupted the program and baked in the main bread mode on a light crust. and still the crust is dark.
Maybe a lot of baking ...
Antonina7
Quote: ESmith

Maybe a lot of baking ...
shouldn't. for such a large bread 3 eggs and 6 tbsp. tablespoons of oil. I diluted the milk with water just in case.
and the degree of burning is different from different sides.
I baked wheat-rye before that, one side is also baked more strongly. there is no need to talk about the amount of baking at all. but the bread turned out to be successful, so I closed my eyes to this feature.
I had a HP very similar to our Orion before, I bought it on Nekerman. wonderful stove, she didn't have such problems. Well, I read a lot of reviews and decided to change it to Panasonic. Until I see the difference, only the new one works quieter. that's all.
of the minuses of Panasonic - the absence of a viewing window and a handle for carrying.I am still having difficulty getting used to the rectangular bucket, the bottom is square in the old one, the bun did not cling to the walls, but smoothly rolled around the perimeter.
ESmith
Quote: Antonina7

and the degree of burning is different from different sides.
I baked wheat-rye before that, one side is also baked more strongly. there is no need to talk about the amount of baking at all.
before that I had HP very similar to our Orion
This is my first C / P, there is nothing to compare. But it seems to bake evenly from all sides ...
ESmith
This is the kind of bread
Bread maker in Panasonic SD-256 (part1)
Next time for such bread, you need to expose a light crust ...
Alxndr

Quote: ESmith

This is my first C / P, there is nothing to compare. But it seems to bake evenly from all sides ...
Likewise. But when I bought it, near my stove, the ten was slightly off-center of the body. I corrected it ... (current, this is not a guide to action ...)
Alxndr
Urrraaaa! Here is my first wheat-rye with a normal roof. I didn't pull out the scapula!

🔗

Here's the recipe, based on the recipe ESmiht:

Yeast 1.5 h / l
Wheat flour 350g. + added to potatoes
Rye flour 150g.
Sugar 1.5 tbsp / l
Salt 1.5 h / l
Oil 2 tbsp / l
Dry. kvass 2 tbsp / l
Medium potatoes
Cognac 1 h / l
Dry. mustard 1 h / l
Liquid (beer) 360 ml.

Program Main
Size L
Crust Medium
Antonina7
potato? is it possible in more detail? or a reference?
Antonina7
I also have a question about French bread. there you can set the size and crust? I used to bake any bread in the French mode. really liked it. I haven't mastered it yet.
ESmith
Alxndr
And my wheat on potato broth did not work, however, maybe yeast was to blame ...
ESmith
Quote: Antonina7

I also have a question about French bread. there you can set the size and crust?
It looks like the size is only 400g. flour ... but I remember reading about the crust somewhere that there is no choice either, but maybe I'm wrong
I haven't baked such bread myself, it is confusing time - 6 hours ...
SchuMakher
Quote: Antonina7

I also have a question about French bread. there you can set the size and crust?

no, there it is the specified parameters
Alxndr
Quote: Antonina7

potato? is it possible in more detail? or a reference?
Simply, they advised ... It seems that it should rise better and taste ...
Boiled, rubbed through a fine grater and immediately added.
Antonina7
Thank you so much.
I will train.
the problem is that I almost don't eat flour, my family can't keep up with my experiments. therefore you need to either bake less or absorb faster.

Antonij
Alxndr, beautiful bread! :-) how does it taste?
As for the burntness, we definitely noticed - for wheat simple bread with a given light crust, it turned out completely pale for me, but for sweet bread with raisins, with a given light crust, but with the "Baking with raisins" mode, it was almost black on the sides.
Antonina7
did anyone bake rolls in HP?
Antonij
Hormistr, with a start! :-)
In fact, if you read the forum, you know that warm bread is unhealthy, it is not ready yet, while it is warm, the cooking process continues in it.
Clever and experienced people generally advise keeping bread for a day, wrapped in wet and then dry towels.
From my (so far little ;-)) experience, I myself was convinced that, in fact, the taste of bread that has just cooled down differs significantly from the taste of daily bread - the latter is much tastier.
Antonij
You can come to me on "you" ;-) Yes, which is with potatoes and beer. But I don't like beer, does its presence in the recipe affect it? Or does it just add flavor?
Alxndr
Quote: Antonij

But I don't like beer, does its presence in the recipe affect it? Or does it just add flavor?
No, I would not talk about any "beer" aroma (at least I did not feel it, although I respect beer :-)) Rather, it "works". since it is meant to be on malt. It seems to me something like this ...
Hormistr
Antonij I know that fresh bread is not very useful, just when the first bread was baked, no one could resist, and waiting until the morning was simply overwhelming. I want to say that the stove is amazing, forgives a lot. Today I decided to repeat the recipe, after a while I decided to see how the bun was there, but did not look for a while, I opened the bun and there was no gruel there.I decided that I added a tablespoon of flour a little and it dawned on me that this was already the rise of the dough. Turned off the stove and put it on dumplings, waited another half hour and turned on pastries... And lo and behold, the behanka came out as if to order. I am falling more and more in love with this bread maker.
Antonina7
my today's wheat-rye. medium crust. again unevenly colored on different sides. but it looks like a tasty treat! worth resting, handsome!
🔗
he is.
🔗
and this one is from an old stove. the weight is the same. amazing.
🔗
Manna
Antonina7, the bread is very beautiful turned out With sesame seeds ... Bread maker in Panasonic SD-256 (part1) Yum ... Bread maker in Panasonic SD-256 (part1) I love sesame Bread maker in Panasonic SD-256 (part1) Only he is somehow very dark-skinned ... Bread maker in Panasonic SD-256 (part1) In the "old stove" not so fried ... Are the modes the same?
apelsin
and my family loves most of all French bread, according to a recipe from a book (plain bread) .. m. m .. m how it crunches !!
ESmith
Quote: apelsin

and my family likes French bread the most
And I never once dared to bake French. Six hours to wait, but will the family like it ... I don't know ...
Manna
Quote: ESmith

And I never once dared to bake French. Six hours to wait, but will the family like it ... I don't know ...
Why wait? You can put it for the night for breakfast or for dinner ... well ... when it is more convenient ... And it is worth trying to know for sure whether you like such bread or not. I don't like this kind of bread so much, but I still made it for fun
Bread maker in Panasonic SD-256 (part1)
Antonina7
and share the recipe for French bread.
Manna
Quote: Antonina7

and share the recipe for French bread.
So ... there is a recipe for French bread in the oven recipe book Bread maker in Panasonic SD-256 (part1)
I tried to bake today such Easter cake. But then I put a medium crust, but in vain ... It is better to put a light one ... otherwise the nigriton turned out Bread maker in Panasonic SD-256 (part1)
GSK
For Antonin7, my proven recipe is:

1.5 tsp. dry yeast
1.5 tbsp. l. powdered milk
2 tbsp. l. butter
1 tsp salt
400 gr. wheat flour (a / c)
280 gr. water

I put the bread from yesterday to morning ... my home's favorite bread, try it, you will definitely like it ...
ESmith
Quote: GSK

2 tbsp. l. butter
Do you melt butter?
GSK
no, I cut off a piece (about 2 tablespoons) and put it in a bucket ...
Alxndr
Quote: ESmith

Do you melt butter?

Sorry to interfere - you can't melt it! Cut into small pieces and that's it.
I did by weight, 1 tablespoon - 17g, 1 teaspoon - 5g.
GSK
but I don't even cut into small pieces, I spread it entirely ...

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