Bread maker in Panasonic SD-256 (part1)

and can you knead with wheat-rdana with an ordinary spatula? and the size of the bread is small. I think the stove will do it.

but tell me the recipe for a delicious sweet bread. time-tested and you.

[Antonina7]

Antonina7 if the question is to me, wheat-rye can be mixed with the usual one, everything is fine with 50/50 flour, as you go to the larger side of rye flour, it will be more difficult for the stove. about the recipe - I tried this recipe

Gastronomic bread
Category: Yeast bread
Ingredients
Conversion to 400 gr. for HP.
Dry yeast - 1.5 tsp (slightly more, with a slide, approx. 1.6)
Millet flour. - 400 gr.
Sugar 40 gr. (2 tbsp. L.)
Salt - 8 gr. (1.5 tsp.)
Draining. softened butter - 80 gr.
Water - 220 ml (Narzan)
Cooking method

Before baking for five minutes, gently brush the top of the bread with a beaten egg.

Basic mode. Size M. Light crust.

I changed the recipe by putting 4-5 tablespoons of sugar and 2 bags of vanilla sugar (small bags) and raised the oil to 90g. in the end I had to add 10-15 grams of flour. to taste "tea bar" or "vanilla".

I also want to try this recipe

author Crochet
Bread "Just muffin"
Category: Yeast bread

Ingredients
Milk 60 ml
Eggs 3 pcs.
Butter 140 g
Salt 1.5 tsp
Sugar 50 g
Flour 430 g
Yeast 2.5 tsp

Cooking method

This is a layout for a 750-gram loaf (if anyone needs it, I can help with a layout for 1 kg. And 1.5 kg.)

The color of the crust is light (on average, it turns out well too)
Note
I want to offer you a baking recipe (my mother's favorite bread, and not only ...)
I have baked this bread many, many times (I can’t even count how many), there have never been any punctures, the result always pleases, and the taste pleases my family ... The older generation, having tasted this bread, with nostalgia recalls the bread that was sold under the name "Oil" (they say it sold itself wrapped in paper and was very tasty), I don't remember that. It's a shame. You can also add 110 grams of chocolate chips if you wish. True, I myself did not add, my family says that it is already "super" Excellent !, much better ... And they will eat chocolate with tea. I will read it better for tea. Winking

[Antonina7]

Antonina7, in section "Easter cakes"there are many different recipes for cakes. For example, Delicious Easter cake (I do it regularly with different fillings) and Easter cake
These are the ones that are proven, but there are also many different and, I think, delicious. Choose any

[Davli]

Davli, it means that the spatula for rye dough kneads rye dough better, or is it just easier for the oven? I am considering buying such a shovel ... Advise?

[manna]

manna it's just easier for the stove, I didn't see the difference in the quality of the batch, I bought it, and is it worth it for you to spend almost 800 rubles - only you can decide

I bought, and whether it is worth it for you to spend almost 800 rubles - it's only you can decide

Okay, I'll paraphrase: if you had to choose again, would you buy this shovel a second time?

Yes, and I would buy a bucket - but the price is absolutely cosmic to give 800 rubles for a pribludka is still tolerable, but 6200 for a bucket - this is too much I took it not at all because it was easier, but just so that it was.

Thanks for the advice. Baked French at night (using a timer). At 7 in the morning I took it out and set it to cool. Now mine can't come off - the bread is airy, the crust is crunchy, soft. I liked it very much.

Now I have set the capital's cupcake to bake. For 45 minutes The classic recipe. I'll tell you what happened.

The question is - how do you store homemade bread? Or is it eaten right away? For now, I wrapped it in a towel and put it in a wooden one. breadbasket. (Pudov put bread from a mixture in a bag, ate for 3 days).

[kryssandra]

kryssandra, it's great that everything worked out! And I keep the bread in the bag. A loaf of 500 grams of flour is not eaten very quickly, so I often give half of it to children or parents. And if you make hot sandwiches in a sandwich maker, it goes away in a day.

I bought, and is it worth it for you to spend almost 800 rubles - it's only you can decide

Today, I finally took it. I think the photo shows all the information.

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we can also buy this for 200 ... hryvnia (about 700 rubles)

we can also buy this for 200 ... hryvnia (about 700 rubles)

Maybe I did it cheaply, because of the old model? (note the coverage)

lied ... 120 UAH ... but there is no guarantee of availability
and black for rye 150 UAH.

thanks for the baking recipe!
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that's what a swell I got! in my opinion, I overexposed the broth a little, but such an airy dough! added poppy seeds, raisins to the dough.
wheat-rye old. the husband did not order to change anything in the bread, for he loves it.

Maybe I did it cheaply, because of the old model? (note the coverage)

Yes, yes, this is for 255 model (regular coverage). At 257yu (new coverage) two to three times more expensive.

At 257yu (new coverage) two to three times more expensive.

So I'm lucky. I think that the coverage of the scapula is of little importance.

Has anyone tried to bake a baba rum from the instructions? How does it work? I mean, if the oven is in the oven. Or is it necessary to take out and bake in the oven?

Tell me, please, I'm going to bake rye bread here, I bought a dark agram for him. I read that agram is a leaven, and now I'm thinking whether it is possible to put yeast and agram together, or agram instead of yeast?

[together]

Tell me, please, I'm going to bake rye bread here, I bought a dark agram for him. I read that agram is a leaven, and now I'm thinking whether it is possible to put yeast and agram together, or agram instead of yeast?

Not instead, but together with yeast. Agram gives sourness to bread, so you will have to choose the rate of agram for yourself. At first I tried the Borodinsky oven according to some recipe, so there, for 600 g of flour mixture, it was necessary to add 2 tablespoons of agram and 2 tablespoons. tablespoons of sugar. As for me, it turned out very sour. Now I also put 1 teaspoon of agram on the amount of flour and 1 tbsp. a spoonful of sugar. People have different tastes, so do not overdo it with agram, first try with a small amount, and then you will choose the best option for yourself. I wish you success!

I'm going to bake rye bread here

Well, definitely one way we go.On the weekend, I also bought everything for rye and baked my first recipe, Vanya28 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

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Regarding Agram, I will say that I put 35g according to the recipe. and for me it turned out - well, a lot.

The bread is beautiful, but the roof is very ragged.

Yeah. Which one:

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[Antonij]

from 400 to 500 g - M
from 500 to 600 g - L
from 600 g - XL

the size spreadsheet indicates the amount of flour from which the loaf is baked.
Bread made from 500 g of flour, in terms of the amount of ingredients, corresponds to 850 g of ready-made bread.

Antonij are you confusing anything? and 1200gr then what size ??? greatly underestimated the indicators

1200 g is a ready-made bread made from 600 g of flour with a lot of additives.

Ladies and gentlemen, culinary bakers, I want to thank all of you for making my first "pancake" not lumpy, but a wonderful loaf of bread without a single flaw!
Three days ago I decided on the purchase of HP, I devoted two days to choosing a model and studying the specifics of baking. Today they brought a Panasonic 256 (I wanted 257, but now they are not, and as it turned out, the difference between these two models is too insignificant), immediately closed up a simple bread, guided by the "kolobok rule", on the advice of Admin did not fill up all the flour, added a little to during the kneading process, but the leftovers (50gr) were ashamed to add because of which I was very worried that suddenly because of this there would be jambs. Fortunately, my husband reassured and assured that everything would work out. Indeed - IT WORKED!
You have a good forum! Everything is written very easily, all possible problems are discussed, any question can be answered with an already existing answer. Well done and thank you. I will bake, read and study further.

Indeed - IT WORKED!

Congratulations. Where's the photo?

And today I created this, according to a recipe from a friendly forum:

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[Alxndr]

Alxndr
wah! what a handsome man you have!

and today I made a roll, rolled into a roll, inside poppy seeds and bananas (I wanted to) from the "awesome dough" (he is called so on the forum here). cool down, cut. I can't imagine the insides yet.

and you will share a reference, pliz.

On YouTube, I saw a video of how a woman helps a silicone spatula when kneading rye dough !!! Do you think it will not damage the oven !!! ....... I just tried to cut my first bread !!! He turned into a cake and straightened up half !!! What's wrong???

On YouTube, I saw a video of how a woman helps a silicone spatula when kneading rye dough !!! Do you think it will not damage the stove !!!

The silicone spatula will not damage (the bucket, and the stove even more so). And everyone recommends helping the rye dough to knead, otherwise it will remain at the edges. I'm helping.

I bought this stove after reading the reviews and tried to bake simple bread - it turned out that something incomprehensible was a pale loaf and inside it was raw (all the ingredients and the order according to the instructions only put a little sugar) I tried it according to the average size

Condensed milk, bread must cool completely before you cut it.

I used fast-acting yeast pakmaya (turkey) baking flour, but with sugar, I made a mistake - instead of 1.5 tablespoons I put 1.5 teaspoons (salt and sugar were previously dissolved in water - someone wrote on the forum that this is better - the coating does not scratch, but in the end it turned out damp I tried to bring the baking program up to standard, everything is useless. I understand that the proverb "the first pancake is lumpy" is not in vain, but how then to bake this bread?

I used fast-acting yeast pakmaya (turkey) baking flour, but with sugar, I made a mistake - instead of 1.5 tablespoon I put 1.5 teaspoon (salt and sugar were previously dissolved in water - someone wrote on the forum that this is better - the coating does not scratch, but in the end it turned out raw I tried to bring the baking program up to standard, everything is useless. I understand that the proverb "the first pancake is lumpy" is not in vain, but how then to bake this bread?

You were not mistaken with the dissolution (by the way, this is not necessary, but the correct solution is to dissolve salt and sugar, especially if the salt is rock). You most likely did not comply with the flour to liquid ratio. Look on the first page of the topic for links to "Bread Baking Basics in a Home Bread Maker" and "The Rule of the Kolobok". Read, study and test the consistency of the dough during the kneading stage.

now set to bake but made a mistake with the parameter - instead of L set XL can immediately throw it out or something will work out?

now set to bake, but made a mistake with the parameter - instead of L set XL, can I immediately throw it out or something will work out?

Why, so at once?
Larger sizes are likely to increase the baking time. If at the end it smells burnt, turn off. (yeh-you, at two o'clock in the morning ...)

[Alxndr]

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that's what I baked today. both breads for 330 g of flour, that is, small. second in theory Alxndr, for which many thanks to him. I divided the dough into parts, put prunes in each one, dipped it in vegetable oil and rolled it in cinnamon. I put everything in a bucket, spaced it and baked for 45 minutes. now all the rolls are wonderfully separated from each other. nice and tasty.

Larger sizes are likely to increase the baking time. If at the end it smells burnt, turn it off. (yeh-you, at two o'clock in the morning ...)

The baking time does not depend on the size. On the main program, it is always 50 minutes. The baking temperature changes slightly, it is it that is set by the size of the loaf, nothing should burn.

baking bread in general it turned out just that he was somehow very airy, he laid the ingredients on L and it turned out so large that in height I would like to be tighter in height with the shape. I used other yeast - maybe this was the reason that it did not work the first time.And what to do - now always load on L and set the baking mode to XL? I think that if I had loaded on XL, then it would have crawled out all over me. Advise how to proceed.

if you want a denser bread, not so "cottony", try using pressed yeast (1.5 g of yeast per 100 g of flour), add a little acid (replace some of the water with whey or 10-20 ml of natural apple cider vinegar) and a little bun denser, but only very slightly.

baked another loaf, everything is fine (I realized that the first failure was caused by the poor quality of flour) now I would like to try jam (or jam, I don't know what happens there), can someone tell me what can be done now (there are practically no fruits other than apples) and how in general, this is done and thanks to everyone who responded to my letter and gave useful advice

[Pavlo22]

Pavlo22 I made kiwi jam (a recipe on the forum) but did not add pictin, whipped after cooking in a blendore - very tasty!

Tell me how to translate an ordinary recipe into a recipe for a bread machine? I really want to put the dough, how many eggs how much liquid?

[Luida]

Luida, then try to build on the amount of flour using a factor of 0.6. With this ratio, bread should work out in any case, even for a beginner.

That is, multiply the amount of flour in grams by 0.6. For example, we multiply 400 grams of flour by 0.6 = 240. This means that we need 240 ml of liquid per 400 grams of flour (plus 20 grams of oil will also be added there). If the liquid is thick, like kefir, then about 20 ml more is needed.
This is if you love bread not very airy, but dense.

And if you want more fluff, then you need more liquid, somewhere by a coefficient of 0.65 - 0.7.

I wrote everything according to my own opinion - this is not a rule.
It can come in handy if you come up with a completely new recipe, and do not start from some worked out basic one.

and eggs are also considered as liquid?

Yes, eggs are liquid.

[kryssandra]

kryssandra, try milk from the instructions for Panasonic, delicious bread!

Girls, and what height to set on the milk? I baked on M, the result was a bread that looked like a cake, dense.

[celfh]

celfh, I also once baked milk, when Panas was bought, and it was interesting to know what kind of recipe it was that everyone liked.
I did not like it, it turned out to be finely porous, dense, and the smell is not appetizing.
The size was set at 400 grams of flour - M.

Qween, it turns out very tasty if, instead of water, milk is added 20 ml more than in the recipe for water, the bread is tender. I bake it all the time, and I also love French.

[Luida]

Luida , well, that's what a matter of taste means!
I also dreamed of trying French, and I didn't like it either. My husband, in general, tried it once, and said that he would bake bread separately if I wanted French. I motivated him that the stove was new, and it was interesting to try different recipes from the instuct, but that did not help. After that, I baked the Frenchman 4-5 times more, changing the flour, but this bread did not go with us. Some kind of insipid, although it is clear that this is by design.

Have you already counted the recipe you wanted?

Qween, what kind of bread do you usually bake? In all recipes, I substitute milk or whey for water.
The recipe has just begun (grandmother's cake) for 20 eggs, so I think I'll be ready to announce it tomorrow)))

[Luida]

Luida,
I'm baking this one .
Only the proportions have now changed. But, I want to warn you that we love airy bread. 400 grams of flour should look out of the bucket. I will write how I do it, if you want to make thick bread, then reduce the water.

fresh yeast 8 grams (I don’t bake on dry yeast, but I think that they need 1 tsp.)
400 grams of flour
1.5 tsp. salt
0.5 tbsp. l. Sahara
170 g water
70 g grated apple
60 g mayonnaise (I make homemade)

It turns out table, not sweet bread.

Qween, tell me how to add pictures to recipes?