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

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 ...

My family loves garlic with dill. I just add it to the dough and bake it according to the recipe for ordinary wheat bread. The aroma is felt, but in pieces - probably in large pieces and into a dispenser. And I also have an idea to make a dough, and then twist it in the form of a roll and put the filling with garlic and bacon. And then for baking. But the dream never came true.

My family loves garlic with dill. I just add it to the dough and bake it according to the recipe for ordinary wheat bread. The aroma is felt, but in pieces - probably in large pieces and into a dispenser. And I also have an idea to make a dough, and then twist it in the form of a roll and put the filling with garlic and bacon. And then for baking. But the dream never came true.

And I already tried it (I just cut it finely into the dispenser), and immediately put the granulated in the dough ..... But there is still no taste.

Guys It turned out !!!!!!! Hooray!
And the bun! And some bread!
Thank you from the bottom of my heart!
I will try to post a photo report (for people like me, so as not to worry)

Not without fears and small joints.
I checked the bread maker according to the recommendations.
All products weighed - collected. With pleasure and a cup of tea.
Prepared Italian bread from the manual page:
https://Mcooker-enn.tomathouse.com/in..._smf&topic=7271.msg63966#

About fears:
1. According to the recipe: everyone fell asleep, then the batch went, but there was no batch. My girl is silent, I am in fear. I start to search the forum for something to remember about standing - I find, thank God, it should be so. Standing, temperature equalization, it took 30 minutes. The batch went - the flight is normal).
2. Pressed yeast went into the corner instead of dry yeast, I tried to crumble it, nothing came of it, they were like plasticine. Well, everything turned out to be large. And the fear was such that they would not mix properly. This fear was also fueled by readable recipes, where yeast is first dissolved in water.
3. It may have seemed to me, but the time between kneading was not 40 minutes. There was a batch, then a short break, then a batch, I attributed all this to the first batch. I was waiting for the second one. And he had already passed, after a long standing there was a rotation, but almost a couple of times.

On advice, I diluted the water with milk. I watched, the bun was excellent. In the beginning, I didn't add 20 grams of all the flour, but later I added them. It seems to me that I spent all 4 hours by my side and did not breathe. And the process is of course a Miracle !!!!
In general, everything went great, the bread is now infusing, the smell is unreal. We haven't eaten yet. We are waiting in agony. Sonny already appreciated !!!! And this is a real thrill!

Hands itch very much, bake yet, almost 2 hours have passed. Is it possible already?

[Ile]

Ile,

I'm glad you did it!
I like everything, but how can I suffer without a window!
So I would have watched the baking process!

[Ile]

Ile,

I'm glad you did it!
I like everything, but how can I suffer without a window!
So I would have watched the baking process!

So what's up. Open up and watch. Do not be afraid. I even peep up and baked goods too. If it is neat, then it's okay. And you think you can see something in the window ... To look at something you need to lean against the window and close your eyes - maybe then look at something. My parents have HP with two windows. And they also fog up ... And in some models, the crust is not baked because of the windows. So the absence of a window is just a plus for me.
Ile, Congratulations!!!! I see you didn’t waste time in vain - you grounded yourself with information to the teeth. We worked like an experienced baker !!! Well done! Did the bread fit well? And then I read that fresh yeast should crumble, and not be like plasticine. We are waiting for the photo!

I'm afraid to peep while baking
And in the window of my old bread machine everything was visible and nothing fogged up ...
That is why .... I now suffer without a window
But with delicious bread!

I'm afraid to peep while baking
And in the window of my old bread machine everything was visible and nothing fogged up ...
That is why .... I now suffer without a window
But with delicious bread!

Does the bread taste different? How do you like it? And then my parents have Vinaton - they say that my bread is tastier in Panasika. And so it seems to me too.

When my friend baked bread from my products in Panasonic 254, it seemed to me tastier than mine.
But now, it seems to me that my bread tasted better

Wait and see!

I'm afraid to peep while baking
And in the window of my old bread machine everything was visible and nothing fogged up ...
That is why .... I now suffer without a window
But with delicious bread!

I successfully use the window in SD-2501
Check out page 37 of this thread
Ask your husband to do

I am successfully using the window in SD-2501

I have 2500

[Rina]

Rina, add these pictures to post # 5

Hello! Prompt shook. I baked white table bread on a long dough and left 100 g of dough (put it in a plastic container and put it in the refrigerator) right? or should it have been left at room temperature? But how does he put bread on this dough further? Add yeast as it says in the recipe or less? How to properly work with the left dough?

Hello! Prompt shook. I baked white table bread on a long dough and left 100 g of dough (put it in a plastic container and put it in the refrigerator) right? or should it have been left at room temperature? But how does he put bread on this dough further? Do you add yeast as it says in the recipe or less? How to properly work with the left dough?

With this question, read the leavening section, everything is well explained there.

Hello to all bakers! I am new to the site. A month ago I bought a Panasonic 2500. I started with simple white bread. No, not even that! A week before the purchase of the oven, I looked through the reviews of different models and identified for myself the requirements that I would make to my bread maker. Then, having decided on the model and brand, I studied the rule of the kolobok and the flour-water ratio. Well, then - forward to the store. I was thinking of buying a 2001 model with a dispenser, but the difference in price - 3000 tenge (this is about 650 rubles) for me is too much and took 2500. And I didn’t regret it a bit! The first week I baked the simplest basic bread, and then I started experimenting slowly. Not one embarrassment yet (pah-pah!)! I am very happy. I have a big family - 5 people. Everyone loves bread! One medium roll is enough for us for one day! In the evening I put on a new oven. In general, take them into your ranks! Let's be friends with stoves!

Hello dear forum users. For a week now I have been studying all the entries on the forum, so much information in my head ... I decided on the choice of a bread machine right away, because I have a multicooker of this company. very happy with her. I planned a Panasonic 2501. Its cost is 7500, and the 2500 model is a thousand cheaper, but the other day I accidentally stumbled upon a 256 model, which costs only 3000 rubles. as far as I understood from the entries on the forum, they are no longer released. Is it really? I think this is a great price for such a bread maker. If I understand correctly, is the 2500 analogue of the 256 model? I would like to know what is the difference? please tell me.

but the other day I stumbled upon the 256 model, which costs only 3000 rubles. as far as I understood from the entries on the forum, they are no longer released. Is it really? I think this is a great price for such a bread maker. if I understand correctly, is the 2500 analogue of the 256 model? I would like to know what is the difference? please tell me.

The difference between 256 and 2500 is only in the external design. 256 is really no longer released. In terms of functions, these are complete analogs. If there is an opportunity to buy a new 256 model for 3 thousand, then take it, do not hesitate.

In the 2500 and 256 models there is no function for baking rye bread, if this function is not necessary for you, then, as Lga advised, take 256 without hesitation. Although you can bake rye bread in this oven, you just have to play with the modes.

Hello dear bakers! I studied forrum for a long time and in the end decided to buy a bread machine, at first I wanted 2502, but from the experience of the Forrum residents I realized that a yeast dispenser is not necessary, and stainless steel is not required, but otherwise it is a complete analogue of 2501, which should arrive tonight, and naturally I wanted I would immediately try something simple, I studied the instructions on the advice about yeast, but I’m still not quite clear with the order of the bookmark, in this regard, a simple question?
What simple bread will you bake on what program?
On this page, Rina brought the recipe, is it suitable for the first test bread? - I ask because the next post says that the recipe is not correct and I have repeatedly read that there are periodic errors in the recipes in the instructions for the stove!
Take wax into the ranks of bakers, today the first test will be whether I will fit for the role of "Baker"
Regards, Alexey.

Hello dear bakers! I studied forrum for a long time and in the end decided to buy a bread machine, at first I wanted 2502, but from the experience of the Forrum residents I realized that a yeast dispenser is not necessary, and stainless steel is not required, but otherwise it is a complete analogue of 2501, which should arrive tonight, and naturally I wanted I would immediately try something simple, I studied the instructions on the advice about yeast, but I’m still not quite clear with the order of the bookmark, in this regard, a simple question?
What simple bread will you bake on what program?
On this page, Rina brought the recipe, is it suitable for the first test bread? - I ask because the next post says that the recipe is not correct and I have repeatedly read that there are periodic errors in the recipes in the instructions for the stove!
Take wax into the ranks of bakers, today the first test will be whether I will fit for the role of "Baker"
Regards, Alexey.

Take the first recipe for a regular bread from the instructions and bake on the first Basic program. In general, in our instructions, all the recipes are good - working. And about the bookmark of products - it does not matter who is used to it. The main thing is that dry yeast does not come into contact with water and salt ahead of time. I used to put water in flour. Good luck! We are waiting for your pastries!

Regarding the laying of products - yeast at the bottom, then flour, salt, sugar and other dry ingredients of the recipe on top. At the very end, oil, water and other liquid components.

Hello everybody! The day before yesterday we bought 2501. I wanted 2502, but the price bites ..
I was impatient to try to bake, and therefore, in spite of the recommendations, I still baked on the fast setting. I did everything according to the instructions, very simple - yeast, salt, sugar, flour, oil, water. After 2 hours, they ate warm bread, very beautiful, soft, with a crispy crust. We didn't even expect it to be so simple! The only thing that is not very much, the bread smelled slightly of yeast. But this, I think, is due to the fact that the speed limit. Today I baked milk bread - it turned out great!

Hello everybody! The day before yesterday we bought 2501. I wanted 2502, but the price bites ..
I was impatient to try to bake, and therefore, in spite of the recommendations, I still baked on the fast setting. I did everything according to the instructions, very simple - yeast, salt, sugar, flour, oil, water. After 2 hours, they ate warm bread, very beautiful, soft, with a crispy crust. We didn't even expect it to be so simple! The only thing that is not very much, the bread smelled slightly of yeast. But this, I think, is due to the fact that the speed limit. Today I baked milk bread - it turned out great!

Congratulations on your purchase. I also bake very often on the fast Basic and Diet mode. And always everything

Thank you very much for your answers, I will try just in the section for beginners the first baked goods with 2501 recommend the simplest bread first, water, dissolve the yeast in it, then flour, and so on, this misled me!
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=161021.0
Here is a reference, pour dry pressed yeast into the water! - although they write that water with yeast should not come into contact before kneading.
Sincerely.

[axelsom]

axelsom, in the recipe, the link to which you gave, is not dry yeast, but pressed, they are "wet" - this is the kind of yeast that our mothers-grandmothers used when dry yeast was not yet sold.

If you decide to use them, then do not dissolve them in water, just crumble them to the bottom of the bucket.

For Panasonic, the bookmark order, as Elena Bo has already written, is yeast down, flour on top, salt, sugar and butter on top, water (liquid) is poured on top. In fact, the order is "playing the piano", since different stoves have a different algorithm for rotating the stirrer at the beginning of the batch. With the order adopted for most other stoves, that is, "water is below", flour will be very dusty in Panasonic.

About mistakes in recipes. There is one recipe in the instructions for Panasonic, which indicates 100 ml of water more than required, this is one of the recipes with rye flour (a link to a discussion of this point can be found on the first page of this topic).

Rina-Thank you very much for clarifying an incomprehensible moment for me! The stove is already coming to me in 15-20 minutes, I think I will try it according to your recipe given on the previous page! I bought three types of dry yeast, including saf moment, now I'll put it on check!
In general, I'm not going to go to bed today!
Regards, Alexey.

We bought 2502, did everything according to the instructions Simple wheat bread 4 hours. The bread went up and baked, but ... tasteless. Baking flour, premium grade, fresh saf-moment yeast. And everyone said you couldn't drag it away ... What's the catch?

What's the catch?

What was the recipe for baking?

Ordinary white bread 400g flour, etc. according to the recipe (salt, sugar, vegetable oil, water), observing the sequence of filling, yeast - into the dispenser. According to program 01.

Perhaps the flour is bad?
I once bought such flour that I had to throw away the bread ...

Perhaps the flour is bad?

Maybe, of course, but I always make dumplings out of it - no problem, now I looked at the date 01/23/12 - quite fresh. Although I also have a suspicion of flour, I have a store loaf - its crumb is white, and I got some kind of yellowish

[Lu11]

Lu11, you need to get used to baked bread. We got used to it for two weeks, At first it also seemed wadded and tasteless. I almost immediately switched to pressed yeast and the addition of vinegar (the dough in the bread maker simply does not have time to gain the acidity level to which we are used to in purchased bread).

[Lu11]

Lu11, you need to get used to baked bread. We got used to it for two weeks, At first it also seemed cottony and tasteless. I almost immediately switched to pressed yeast and the addition of vinegar (the dough in the bread maker simply does not have time to gain the acidity level to which we are used to in purchased bread).

Oh, thank you for such attention. And where do you add yeast then? And how much vinegar?

[Lu11]

Lu11, try to buy flour from another manufacturer, if it doesn't work out again, then we'll look for the reason!


Rina, but we immediately liked the bread!
True, the first one was baked with sesame seeds and sour cream, and the recipe was not entirely successful!
And still they ate it with great pleasure!

[Lu11]

Lu11, about yeast wrote above!
Chop 8-12 g into the bottom of the bucket, and then the flour and the rest of the ingredients.
I put either 1-2 tea. tablespoons of apple cider vinegar, or 50-1000 grams of sour cream / kefir.

Girls, thank you very much! I will try to do everything, as they said, do not throw away this shaitan machine now

pressed yeast ("wet") 1.5-2 grams for every 100 grams of wheat flour.

acid (options):
= up to 20 ml of natural apple cider (!!!) vinegar 6%
= replace a third or half of the water with lactic acid whey or kefir, yogurt ...
= a little later, with the development of skills, you can do without adding acids by means of dough or ferments (I use dough).

The machine arrived, did everything according to the recipe with the scales, checked the yeast, after 10 minutes the towel which covered the test just rose, in general, on the first mode for the first time, 2 hours passed!

Waiting for
Regards, Alexey.

I have a Panasonic SD-2500 bread maker, I bought it 2 days ago, but the model was released for Europe, there is no program for kneading dough for dumplings, how to get out? on the gluten-free bread program (it does not equalize the temperature), can you knead a steep yeast-free dough? And one more thing: we love French bread (this is my third bread maker), but the loaf is too small for us, can I increase the rate and bake the loaf not by 400 grams of flour, but, say, by 600? or at least 500? I don’t understand why many programs do not have a recipe for a large loaf?

I have a Panasonic SD-2500 bread maker, I bought it 2 days ago, but the model was released for Europe, there is no program for kneading dough for dumplings, how to get out? on the gluten-free bread program (it does not equalize the temperature), can you knead a steep yeast-free dough? And one more thing: we love French bread (this is my third bread maker), but the loaf is too small for us, can I increase the rate and bake the loaf not by 400 grams of flour, but, say, by 600? or at least 500? I don’t understand why many programs do not have a recipe for a large loaf?

Something you had enough about the lack of dough kneading modes.
Here are tables for comparing and matching programs.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=126137.0
Out of 400 grams of wheat flour, the bread often rests against the lid.

Yes, I have one. So there is no kneading for dumplings. And for pizza, she kneads in a different way, she won’t take something so cool ... My French is very tasty, 400 grams, but below the form, and not that it rested. And in normal mode, it is 600 grams of normal size, it looks a little out of shape, so I ask ...

Yes, I have one. So there is no kneading for dumplings. And for pizza, she kneads in a different way, she won't take something so cool ...

But how is it not?
Dealt with the programs. Really not that ...

https://Mcooker-enn.tomathouse.com/in...26137.0
This is the version for Europe, it is different from the Russian one. under the link plate. the first row is for 2501, the second is for mine, 2500. show the program number, maybe you will see.

Above in the posts gave a link to the table. More precisely: on the first page. Dumplings program in oven 2500 No. 17.
Aha! I guess I understood you. There are two tables. For bread lovers for the CIS and for the West.
Nah, dumplings are sacred. We don't need it without ...

Now, I am surprised myself, I made lasagna dough there (in an old bread maker), so I ask: there is no dough kneading program for dumplings, how to get out? on the gluten-free bread program (it does not equalize the temperature), can you knead a steep yeast-free dough? Are there people who bake gluten-free bread, is the dough cooler there?

It’s very simple to get out - knead on the "pizza" until a dense kolobok, then knead it with your hands on the board to the desired consistency. Anyway, the stove will do three-quarters of the work for you.

I, in any case, did not use the "pelmeni" program - I was afraid to overload the engine. Rather, I used it three times, but I realized that the dough of the required steepness was simply killing the stove for me.

It’s very simple to get out - knead it on the "pizza" to a dense kolobok, then knead it with your hands on the board to the desired consistency. Anyway, the stove will do three quarters of the work for you..
I, in any case, did not use the "pelmeni" program - I was afraid to overload the engine. Rather, I used it three times, but I realized that dough of the desired steepness just kills my stove.

A little earlier they answered about mixing in the "Pizza" mode
- the first batch is not enough right away,
you can immediately restart it and get a dough for dumplings.
Or buy immediately a mixer with a planetary mixer drive.

Thank you. and the second question is to increase the amount of ingredients in the French-oven mode will not suffer? who has experience? will it bake normally?

[Photos of the maximum weight of bread made in Panasonic here.]

Thank you. And the second question is to increase the amount of ingredients in the French-oven mode will not suffer? who has experience? will it bake normally?

Will not suffer.
Increase the weight of the recipe proportionally by 10% at a time and quickly find the maximum size.
In Panasonic, rye, with a certain skill, is baked with a total weight of 1700 grams.
Photos of the maximum weight of bread made in Panasonic here.

thanks, I will try right now.

I want to thank such a wonderful team of like-minded people of this forum for advice on buying the first bread machine in our family. We are very satisfied with the purchase, for several months we have been eating bread from our assistant with great pleasure and have already forgotten that such "store" bread is. And the design of the bread machine is very wonderful! Thanks for your feedback and advice!