Panasonic SD-2500, SD-2501, SD-2502 (1)

Here came with a report on leavened bread. This is my first experience with starter cultures. Yeast is present in the recipe, but only 4g. They write that there is no way without yeast in HP. I went very well - next time I will reduce the amount of yeast even more.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12549.0

Next time I'll try to put the yeast on the bottom of the bucket under the flour, so as not to bother with breeding.

And I do so. Roof yeast in a bucket, and flour on top. I also read it recently - I tried it and everything worked out. And now I don't wrap myself up with the dough. They write that you can do this with the start stitching too.

And I'm wondering if you need a shovel for rye bread?

there is a scapula. but I never used it ... I do all the mixes the main one ...

And I still have a question about the 2500 batch?
Is there only one batch in the first main mode?

on the main there are always two batches ... in all stoves ...
by the way, maybe someone will come in handy ... practice has shown that there is no difference in the order of bookmarking products for kneading ... it is more convenient for me to use the liquid first ... and then everything else ... despite the fact that the instructions recommend the opposite .. .in this case, and the delayed mode without problems ... dry or raw tremors (I just rub them with flour) are always on top ...

If you understand these lifts and kneading, write. I also failed to calculate the first rise and the second batch.

It is unlikely that the exact time will help you, since in each case, a different number of minutes last for "alignment" ...

I decided to make my first Easter cake according to the recipe for HP SD-2502 on program 6 (dietary cake with raisins). I made two deviations - instead of lemon juice I took milk (there was no lemon) and instead of dry yeast I put fresh yeast with a recalculation of 25 g (I had to refuse dry yeast due to poor quality). In my opinion, they turned out to be too many, since the cake had risen so high 2.5 hours before the end of the program that it was a pity to crush the dough. I interrupted the program, set the baked goods for 1 hour, and this is what I did. The crust is too ruddy, and it came out thick. It was necessary to bake according to the instructions for 50 minutes. Height 22cm. Probably, this is not the limit for such a quantity of yeast. Next time I'll put less yeast. The cake turned out to be sooooo tasty. I will repeat this recipe taking into account my mistakes.

Nova, congratulations! An excellent cake turned out! But the question is - is lemon juice replaced with milk?

But the question is - is lemon juice replaced with milk?

Not replaceable I know for sure!

Here came with a report on leavened bread.

Very nice bread! Congratulations!

And I do so. Roof yeast in a bucket, and flour on top.

I tried it too. The bread came out a bit small and a bit tight.
When I diluted the yeast in warm water and poured it on top of the flour, it turned out better.
Although ... maybe just a coincidence?
I will experiment more

there is a scapula. but I never used it ... I do all the mixes the main one ...

Thank you! So it is not necessary to buy additionally!

by the way, maybe someone will come in handy ... practice has shown that there is no difference in the sequence of bookmarking products for kneading ... I prefer the liquid first ... and then everything else ...

In my previous stove, such a tab was indicated in the instructions!
Liquid ingredients first, dry ingredients later

[Nova]

Nova, congratulations! An excellent cake turned out! But the question is - is lemon juice replaced with milk?

Just lemon juice is also liquid, so in order to maintain the liquid-flour ratio in the dough Nova added milk instead of lemon.

In my previous stove, such a tab was indicated in the instructions!
Liquid ingredients first, dry ingredients later

Yesterday I baked bread at my mother's in another HP - where the laying of food goes flour into water. And already so accustomed to my reverse bookmark - so I decided to put the products as in my HP, water in flour. And nothing terrible happened - the bread turned out as usual.

If you understand these lifts and kneading, write. I also failed to calculate the first rise and the second batch.

be guided approximately from the beginning of the kneading as follows: 10-15 minutes kneading, 20-30 first proofing, 10-15 minutes second kneading, 120 minutes second proofing deboning, baking ...

Is lemon juice replaced with milk?

I don't even know what to answer ... I just took and replaced the lemon juice with milk because of its absence, and I kept the proportion of the liquid.
I forgot to say that flour is 1st grade, I don't use the highest grade.

Yesterday I baked bread at my mother's in another HP - where the laying of food goes flour into water. And already so accustomed to my reverse bookmark - so I decided to put the products as in my HP, water in flour. And nothing terrible happened - the bread turned out as usual.

yes, it's not at all important ... the main thing is the only rule, if you put the program timer on a delay, the yeast should not get wet ahead of time ...
For example, I like it more when the water is below, so the flour is less dusty ...

I don't even know what to answer ... I just took and replaced the lemon juice with milk because of its absence, and I kept the proportion of the liquid.
I forgot to say that flour is 1st grade, I don't use the highest grade.

so nothing critical happened ... firstly, the proportions were observed, and secondly, lemon juice helps to raise flour ... it was possible to use kefir, sour cream and just water ... and new recipes and dishes are born

I bake bread for a year and very often put on the timer at night - and dry yeast always remains dry under flour - they never come into contact with water ahead of time and always everything

[Nova]

Just lemon juice is also liquid, so in order to maintain the liquid-flour ratio in the dough Nova added milk instead of lemon.

It's clear!
It's just that these fluids are completely opposite and not interchangeable!

[Nova]

It's clear!
It's just that these fluids are completely opposite and not interchangeable!

According to simply Nova writes that there was no lemon - that's why she replaced it with milk. And without the lemon, her cake has already risen so high - with the yeast, she clearly overdid it.

[Nova]

And without the lemon, her cake has already risen so high - with the yeast, she clearly overdid it.

Well yes! I put a maximum of 12 g yeast per 600 g flour.
But the cake is at Nova delicious and beautiful turned out!
And this is the main thing!

if such an amount of yeast does not interfere with the taste of people, why not ... for me, for example, this is a lot. I can taste them later, my tongue stings and bitterness is direct ... I generally bake everything from a proportion of 600 gram flour 1 small measured ... but with a sponge method or perdzam ... and healthier ...

[Nova]

Well yes! I put a maximum of 12 g yeast per 600 g flour.
But the cake is at Nova delicious and beautiful turned out!
And this is the main thing!

For butter dough, where there is a lot of sugar and fat, you need to add more yeast than on ordinary bread.
There are a lot of interesting things about yeast here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

With yeast, I may have overdone it, but they are pressed, not dry. And I counted their number, multiplying by 3. Next time I'll put 20 grams. And in this recipe there is a lot of muffin after all. This did not affect the taste, there was no smell of yeast. By the way, you could put more sugar, for example, 6 tbsp. l.

With yeast, I may have overdone it, but they are pressed, not dry. And I counted their number, multiplying by 3. Next time I'll put 20 grams. And in this recipe there is a lot of muffin after all. By the way, you could put more sugar, for example, 6 tbsp. l.

For the last time I put 18gr alive in buns - I got it higher than yours - there was more sugar - I like sweets

Take to your ranks!
I read the entire thread and now, after all the experiences and the first bread, I can call everyone relatives

I'm getting ready to place an order 2502. Found this model for 7700+ 300 delivery.
Yesterday my husband and I went to touch / see. I tuned in to the 2501 model, following your advice, I didn't want to overpay. But then the love for the 2502 model happened. I liked the design, which was written about here. No offense to 2501, 2502 seemed to me more compact due to the color.
We have classic light furniture and, for my taste, steel is more suitable.
As for leaving, I'm not afraid, we have a bork juicer, sometimes I wipe it with a cloth and stainless steel detergent - everything is "good". Of course, this is a matter of taste.

Supremac's position towards future purchase:
1. Of course, everything that is more expensive is always better;
2. I have no doubt that it is tastier, but the priests will grow back;
3. Play enough and quit.
I spent the night thinking and decided the color is important to me, so yes
Let them grow, but healthier (we still buy bread)
I'll give up on the bill, I hope in vain, I'll do it with baking and time and everything will be regular
I hope to get my beauty tomorrow and conquer my men with the Result.

Found recipes. Now I will read about the scales, which flour to choose .......

Thanks for your hard work!

I found pickup for 7600+ 50 on the way home.
After NG, prices fell slightly. Last year, by Easter, prices were inflated. So we must take!

With yeast, I may have overdone it, but they are pressed, not dry. And I counted their number, multiplying by 3. Next time I'll put 20 grams. And in this recipe there is a lot of muffin after all. This did not affect the taste, there was no smell of yeast. By the way, you could put more sugar, for example, 6 tbsp. l.

Kulich rises perfectly on 10-12 grams with 100 grams of sugar, 70-80 g. Plums. butter and apple. (my wife's favorite bread)

Hello everyone
Advice is urgently needed. I'm going to order flour in Utkonos with delivery. There are several types of rye flour and other interesting flour. Which one do you recommend to take? (what kind of rye, maybe some kind of wheat, and other types) I plan with delivery, so I can order 0-30 kg2 at once.
Here is a link to the platypus website: 🔗

[Il]

Ildesign plays a big role, even though it comes second after quality.
In your case, you have chosen both quality and design !!!
Show off your first bread soon!

[yalena]

yalena Thank you, I already have no patience, you will understand me.
I ordered scales, they are silent as partisans, I think tomorrow I will bake without scales. God willing I won't screw up!

[yalena]

yalena Thank you, I already have no patience, you will understand me.
I ordered the scales, they are silent like partisans, I think tomorrow I will bake without scales. God willing I won't screw up!

If you have a measuring cup for flour, you can safely bake it. For the first two months I measured with a glass and nothing. Everything worked out.

[yalena]

yalena Thank you, I already have no patience, you will understand me.
I ordered scales, they are silent as partisans, I think tomorrow I will bake without scales. God willing I won't screw up!

Have you read the topic about the bun?
Follow the kolobok and everything will work out!

If you have a measuring cup for flour, you can safely bake it. For the first two months I measured with a glass and nothing. Everything worked out.

Girls this measuring cup included? Or do you need to get it somewhere?

Have you read the topic about the bun?
Follow the kolobok and everything will work out!

Yes, I did. I will refresh my memory tomorrow
Thank you!

The cake rises perfectly at 10-12 grams with 100 grams of sugar, 70-80 g. Plums. butter and apple. (my wife's favorite bread)

Thank you, I would like to take your advice. But it is interesting to know what kind of recipe to make exactly according to it.

[Required]

Thank you, I would like to take your advice. But it is interesting to know what kind of recipe to make exactly according to it.

2 dietary eggs (about 140-150g.) + Kefir = 330g.
Butter 80g.
Flour of the highest. grade - 500 g
Sugar - 90 g
Salt 0.5 tsp
The yeast is pressed. - 10 g
Apple - 100 g cut into strips into the dispenser, you can add another 20-30 g of raisins
All products from the refrigerator

At the bottom of the bucket, 2 eggs and add kefir to 330 g.
I cut the butter into thin slices
I fall asleep all this 400 g of pre-sifted flour (now I have a "Makfa premium"),
I pour in salt and sugar
cover with the remaining 100 g of flour,
yeast on top (preliminarily crush into small pieces with the tip of a knife in a deep cup).

I keep the yeast in the freezer. Immediately, after the purchase, I carefully unfold the package, cut the briquette into 9 parts (2 cuts along and 2 across), wrap it back and into the chamber, then these cubes can be easily broken off
I cut with a knife (it is well polished), you can use a thread (in this case, you need an assistant - to keep the yeast).

I turn on mode 3 (the main one with raisins), after 40 minutes I see that the bun would behave according to the rules of our forum, cover the bread maker with a towel and do not go to it for 2 hours.
I turn off the bread maker 5-10 minutes before baking. (55-60 minutes remain on the display)
In half an hour I start looking every 10 minutes,
when the dough has risen slightly above the edges of the bucket, I turn on mode 12 - baking for 55 minutes.
Required take off the towel.
Today I got distracted and overexposed - when baking bread, I rested on the lid and a white spot remained on the top crust (this does not affect the taste, but, anyway ...)


The wife again did not let him cool down, this is her weakness - a hot crust
P.S.
For the new year, he showed his brother his bread on the festive table (by Skype - he lives in Kazakhstan), now he already has a Panasonic SD-2502,
he has already baked several loaves from a book on the machine - he is very pleased, gave him a link to our forum - just about to appear

[vladimirIl]

vladimirIl you have a very beautiful bread. For me, this is still space, but I have already printed your recipe for the future.

I chose simple recipes for now: French and Wheat for every day.
Guys, what are your favorite recipes on the table? If there is already this topic, please redirect.

I don't have a bread maker yet, I'm afraid to look arrogant.
I want a proven black, tasty, simple, healthy ...
Is there such?
Preparing a shopping list.

Girls this measuring cup included? Or do you need to get it somewhere?

The set includes a measuring cup and a spoon, on one side a tea-room, on the other a dining-room, both with graduations. And a spatula for rye bread.

I don't have a bread maker yet, I'm afraid to look arrogant.
I want a proven black, tasty, simple, healthy ...
Is there such?
Preparing a shopping list.

Start with a simple wheat bread!
And if you really want something dark, then the instructions for the bread maker will contain a recipe for "Custard" bread!

[yeast topic]

Here yeast topic

For Panasonic I tell you step by step the simplest option:

Calculation for pure wheat bread 1.5-2 g of yeast per 100 g of flour.
Fresh high-quality yeast crumbles (those that have lost their freshness look like plasticine).
Break off a piece from the pressed yeast (7-8 g per 500 g flour).
Crumble the yeast to the bottom of the bucket.
On top of the yeast, flour, water, salt, sugar, oil.
Run the "Main" program

The option is a bit more complicated:
The required amount of yeast + 200 flour + 150 ml of water - start the "pizza" program, wait until the end of the first batch, reset the program. We got the brew. Next, add the remaining amount of flour, water, salt, sugar and butter to the bucket, start the "main" program. You can do this immediately after kneading the dough, or you can do it after a few hours, then you get a bread maker analog "White bread on a long dough".

Tell me, is 200 flour in g or ml?

Tell me, is 200 flour in g or ml?

Flour 200 gr.

Thank you girls for your patience!
I reread the thread and understand that I don't have to be - "blonde"!

Yayayayayayayayayayayayayayaya yayaya got her beauty !!!!!!!!!!!!!!!!!!!!!!!

She hasn't baked anything yet, but I already love her
My poor is standing! hollow in a box .........

oh cold

Girls this measuring cup included? Or do you need to get it somewhere?

NETTTTT! The one in the kit is for liquid only. And you need it for flour.Or take as a calculation that in a glass (250ml) about 160g of flour. And bake from this. A measuring cup can be bought there, they sell all kinds of kitchen utensils, strainers, molds, dishes, etc.

Yayayayayayayayayayayayayayaya yayaya got her beauty !!!!!!!!!!!!!!!!!!!!!!!

Congratulations!
Do not forget to wait 2-3 hours for the stove to warm up!

NETTTTT! The one in the kit is for liquid only. And you need it for flour.

When you buy a glass, do not forget to look, so that it says "FLOUR"

Thank you girls! I will not bake until evening / night.
I also plan to go to the grocery store, I hope to buy a scale.
As my girlfriend says "non-maternal" you will understand me.
Hubby giggles - well, let him giggle ...
As in "Girls": Well, wait! You will ask me for more!

Guys, what are your favorite recipes on the table? If there is already this topic, please redirect.

Here is a selection https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0
Answer # 14 and 15

[this]

NETTTTT! The one in the kit is for liquid only. And you need it for flour. Or take as a calculation that in a glass (250ml) about 160g of flour. And bake from this. A measuring cup can be bought there, they sell all kinds of kitchen utensils, strainers, molds, dishes, etc.

guys, wrong! (C) this measuring cup just for both flour and liquid... that is why recipe books differ for different bread makers, that they count on just such a measuring cup! they differ from each other within 220-270 ml. and a separate measuring cup is bought for convenience ... but in general the classic rule: for 3 measuring cups of flour, 1 measuring cup is taken the same a glass of liquid ....

Oh, all hands don't reach. to make one big and colorful message for those who are new to Panasonic (and bread maker in general).

1. Don't try or try to tackle an exotic bread recipe or quick baking program right away! Start with plain wheat bread on the main program!
The best option is:

dry yeast 1.5 tsp (or 8-10 g pressed)
premium wheat flour 500 grams
1.5 teaspoon salt (measured!)
sugar up to 1.5 tablespoon (measured!)
water 330 ml (when using a scale you can measure 330 grams)
vegetable or butter 2 tablespoons
2. Read the "A guide to baking bread in a bread machine" and study the "kolobok rule" (see the necessary links in the first message on the first page of the topic) - this is your minimum. Please note that recipes are often geared towards a "standard" flour that most flours sold in our stores may not have! Therefore, the kolobok rule allows you to correct the dough at the kneading stage.

Nothing else is needed to start.

We read the rest already after obtaining at least the minimum, that is, the first experience with the bread maker!

3. Understand that food volume and weight are not the same thing! 250 milliliters (standard glass) is only 160 grams of flour!

On electronic scales, the scale can be either in kilograms or grams, or in ounces and pounds. Be careful!

[this]

guys, wrong! (C) this measuring cup just for both flour and liquid... that is why recipe books differ for different bread makers, that they count on just such a measuring cup! they differ from each other within 220-270 ml. and a separate measuring cup is bought for convenience ... but in general the classic rule: for 3 measuring cups of flour, 1 measuring cup is taken the same a glass of liquid ....

Maybe in other bread makers this classic rule is suitable, but clearly not in this case.
By the method of simple arithmetic, we consider: 250ml - 160g of flour, in a glass of 300ml - 192g. That is, for 300ml of water you need 576g of flour !!!!
Isn't there enough water?

In general, I completely agree with Rina!

Hello. Help me find a recipe for Panasonic SD-2501WTS garlic bread. To make the garlic feel. My husband wants bread the same as we bought a garlic baguette. But I can't find a recipe ...