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

Who can tell you the recipe for rye bread for SD-2500? Preferably not very complex and detailed.

I take as a basis the recipe for custard rye from the instructions for HP. Turn on Gluten Free or Pizza. I make a batch for 15 minutes. And then I turn off HP. And I let the test go for 2 hours. And then for Baking 1 hour 10 minutes. And here's another look at this Temko https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4086.0.
These HP models are identical to yours - without the Rye mode.

Thank you. I found recipes, about kneading too. But I didn't know how many ovens.

Today I put bread for the night and turned on the timer, but I need to study - and try it ... in the morning fresh bread is ready,
but the spatula remained in the bucket and I could not pull it out ... this is the problem

I always soak for 5 minutes. I also put the bread at night and did not hear how it worked, but today I put the baking and, while kneading (while rotating the shaft), I heard, I don’t know how to say whether it is a creak or a squeak. Anyone else had this, tell me what to do ?? In Panasonic, do you put baking on what mode?

I always soak for 5 minutes. I also put the bread at night and did not hear how it worked, but today I put the baking and, while kneading (while rotating the shaft), I heard, I don’t know how to say whether it is a creak or a squeak. Anyone else had this, tell me what to do ?? In Panasonic, do you put baking on what mode?

About the creak here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4086.0... And baking on -Basic.

I baked rye. Peck according to this recipe


Tasty. But something a little small. Or should it be? So small and heavy.

Bread with rye flour will be low and denser than wheat, especially since there is two-thirds of rye flour. Cool bread!

Bread with rye flour will be low and denser than wheat, especially since there is two-thirds of its rye flour. Cool bread!

Thank you. It seems that the bun turned out to be correct. The smell when baking was confusing (wheat smell is better). But the taste is great. So I will bake according to this recipe.

Thank you. It seems that the bun turned out to be correct. The smell when baking was confusing (wheat smell is better). But the taste is great. So I will bake according to this recipe.

And you also add malt and coriander with caraway seeds - it will be super ...

I gradually do everything. To understand what's going on. And then you just swell, it won't work, then sit back and wonder why.

Well, here I am, finally, the happy owner of the Panasonic SD-2501. I would like to ask a few questions right away to experienced bakers. I want to bake a simple bread, I have already looked after the recipe. Such questions:
1) The recipe contains water. I have whey from making cottage cheese. Can I use it instead of water?
2) If possible, then it can be completely replaced or only: part - water, part - whey.
3) Does this change the amount of yeast or sugar?
4) Until I found the pressed yeast, I bought SAF-Levure and SAF-moment. Which one should I use better. I will bake on the BASIC mode.
I will be grateful to everyone who answers.

Well, here I am, finally, the happy owner of the Panasonic SD-2501. I would like to ask a few questions right away to experienced bakers. I want to bake a simple bread, I have already looked after the recipe. Such questions:
1) The recipe contains water. I have whey from making cottage cheese. Can I use it instead of water?
2) If possible, then it can be completely replaced or only: part - water, part - whey.
3) Does this change the amount of yeast or sugar?
4) Until I found the pressed yeast, I bought SAF-Levure and SAF-moment. Which one should I use better.I will bake on the BASIC mode.
I will be grateful to everyone who answers.

For the very first bread, take water and Saf-moment yeast. And take the very first recipe, and it's the simplest one, from the instructions for HP.
When you have already mastered at least something (when to press which buttons), then try different recipes, whey, yeast ... but for now, as in the first grade, we just learn to write sticks ..
First, wash the bucket, pour a liter of water and turn on the Baking for 20 minutes so that the heating element burns, otherwise some people have a smell in the bread afterwards. I didn't have that, but it's better to play it safe.
Good luck! We will wait for the result ...

I recently bought my oven, but I have already tried different recipes and experimented with the ingredients (in general, I have been baking for 20 years, only in the oven). So about the serum. I almost always replace it with whey whenever there is water in a recipe. Completely. Dro burn and do not change everything else. Everything is perfectly baked, there have never been any jambs. In general, I try to add something from myself every time. Bran, cheese, garlic, dry and fresh herbs, etc. It's great when you can get the bread you want to the table yourself, and not what is in the store!

Can I flood a little. Tell me how to insert your technique into the profile? I choose My technique, it gives me only HP to choose, and at the same time, my model 2502 is not there either ... and I also have a MV and a yogurt maker

About the smell at the first baked goods. Apparently I was lucky, since it simply did not exist, in the sense that it did not smell of plastic, etc. I read about various unpleasant moments on the forum and realized that if I had something like that, then I knew my alarmism turned off would the stove and run away screaming to hide from horror in the closet at the thought that the stove was a skiff! And so for the first time I was worn out, first watching the bun - was it right, and then languishing in anticipation of the finished bun!

Mona1, replace 1/3 to 1/2 of the water with 1: 1 whey.

Can I flood a little. Tell me how to insert your technique into the profile? I choose My technique, there it gives me only HP, and at the same time, my model 2502 is not there either ... and I also have MV and a yogurt maker

You are not looking there. Click PROFILE SETTINGS and in the NAME line after your name, write what you want. Then click CHANGE.

You are fortunate enough to start learning on this forum. And I started baking bread and did not know about this site yet. And all the more about the kolobok - that it also needs to be controlled ... And everything worked out ...

Well, here I am, finally, the happy owner of the Panasonic SD-2501. I would like to ask a few questions right away to experienced bakers. I want to bake a simple bread, I have already looked after the recipe. Such questions:
1) The recipe contains water. I have whey from making cottage cheese. Can I use it instead of water?
2) If possible, then it can be completely replaced or only: part - water, part - whey.
3) Does this change the amount of yeast or sugar?
4) Until I found the pressed yeast, I bought SAF-Levure and SAF-moment. Which one should I use better. I will bake on the BASIC mode.
I will be grateful to everyone who answers.

Regarding yeast, SAF-moment can be added directly to flour, and SAF-levure is diluted in water. Keep this in mind. Once, without looking, I made such a mistake and the yeast dissolved poorly and the bread did not rise as it should, alas ...

Thank you very much appreciated remark. I'm just putting in the ingredients right now. I'll put the SAF moment.

As always the first time the excitement that the worst assistant. I threw in all the ingredients, then suddenly remembered that I had not inserted the spatula. Had to dive neatly and insert. I have water on the bottom, flour on top. Fortunately, I didn't have time to put the yeast on top. So then I put them on dry flour. The shoals did not end there. The kneading began in half an hour. And after another 10 minutes. I remembered that I hadn’t put the raises. oil. Now it can be added in the second batch? And which is better - refined or bazaar scent (won't it burn?)

As always the first time the excitement that the worst assistant.I threw in all the ingredients, then suddenly remembered that I had not inserted the spatula. Had to dive neatly and insert. I have water on the bottom, flour on top. Fortunately, I didn't have time to put the yeast on top. So then I put them on dry flour. The shoals did not end there. The kneading began in half an hour. And after another 10 minutes. I remembered that I hadn’t put the raises. oil. Now it can be added in the second batch? And which is better - refined or bazaar scent (won't it burn?)

Any oil can be put in, nothing will burn .. the taste changes slightly from the oil ...
Why do you water down? Panasonic's products are booked differently ... I feel a new experimenter has come to us ...

Making the Everyday Wheat Bread recipe from Brads. There is such a bookmark.
Some experienced bakers do this: liquid, then flour, then in different holes in the flour - salt, sugar, dry yeast. Well, in any case, there is no turning back, all the bridges are burned, we are waiting.
Let's see what happens. Now there I have a dough rise after the first kneading. Do not tell me, do I pour oil when the second batch starts or at the end of the ascent into the hole in the dough? How long does this climb take so as not to miss it?

it is better to put a little oil with a strong smell. I once poured bazaar oil into wheat bread, so I couldn't eat it in sandwiches, only with salads, where this butter was a dressing.

By the way, butter is perfect for pure wheat (although it is not cheap).

Mona, why the reverse order of the bookmarks? I already understood for myself - in panaonics, the agitator operation algorithm at the beginning of the batch is designed exactly for the flour below. Maybe it seems to me, but there is something in the stove that sets the rhythm of the work, depending on the resistance that develops on the mixer, so hard and soft dough will knead a little differently.

Mona, why the reverse order of the bookmarks? I already understood for myself - in panaonics, the agitator operation algorithm at the beginning of the batch is designed exactly for the flour below. Maybe it seems to me, but there is something in the stove that sets the rhythm of the work, depending on the resistance that develops on the mixer, so hard and soft dough will knead a little differently.

Somehow I didn't think about it, maybe it's hard for the stove to cope with my bookmark. Well, nothing, I didn't put in all the flour, the dough is not very steep, but next time I will take it into account. Thanks for the interesting comment.

I now bake on SAF-Levure. I fall asleep first, with flour. Although it is written that it is necessary to dilute them with water, but a few minutes before kneading, so I was afraid that they would not stand the time to stand. So far there have been no problems, but I want to play it safe. Please advise. how to properly use this yeast in our Panas.

And after another 10 minutes. I remembered that I hadn’t put the raises. oil. Now it can be added in the second batch?

Can be added in the second batch, just drop by drop. If you pour a lot at once, then this oil will flop up, Mom, do not worry!

Can be added in the second batch, just drop by drop. If you pour a lot at once, then this oil will flop up, Mom, do not worry!

So I did, thanks!

[Mona1]

Mona1and where is the result?

And in order not to miss anything in the bookmark, I put a notebook with the recipe in front of me and list it out loud for myself - I put it down, I put it down. I can't do anything else, children often distract me and everyone needs to answer, and so I quickly ran through the list and clarified, in general, of course, it's better to do magic in peace and quiet in the kitchen, otherwise you can "goat instead of a thunderstorm".

And in order not to miss anything in the bookmark, I put a notebook with the recipe in front of me and list it out loud for myself - I put it down, I put it down. I can't do anything else, children often distract me and everyone needs to answer, and so I quickly ran through the list and clarified, in general, of course, it's better to do magic in peace and quiet in the kitchen, otherwise you can "goat instead of a thunderstorm".

And I am the same ..... although I have been baking for a long time, but I do not hope for memory and attention ... a letter before my eyes

Girls, my bread turned out to be spotty like a jaguar.I didn't put in all the flour right away, I left it a little, so that later I could add if that. I caught the second batch to add, but ran out of the room, apparently missed it. The first one lasted half an hour. Or maybe it was both the first and the second ?. After that, there was a long rise. And suddenly the engine buzzed again, I think - finally, the second batch, right now I will add a little flour (although the bun was good, I could not have added it). In general, I put the flour in and looked, and it spun a couple more times and that's it. It was a hitch, or something. In short, the flour did not interfere, and it was baked, in general, it turned out with white spots. But the taste is mortality! I really liked the taste, although I made the simplest recipe without frills. And the family appreciated, otherwise some of me are very fussy. Cut it after 2 hours. It is very soft, the knife does not cut directly, it is beautiful on the cut, the crust already crunches. There are too many crumbs only when cutting.
Right now, the second one put the same, but put 1/3 - whey and yeast not 1.5 tsp, but 1 tsp. Let's see.
I will try to insert a photo now. True, it was not possible to remove it in a cut form, it worked, there was no time.

Here is my firstborn, unsightly on the outside, but delicious on the inside.

Good afternoon, bakers!

Please tell me, can you make Easter cakes in xp SD-2501 and on what program?
Now I choose hp (I plan to buy it tomorrow). I chose between TEFAL OW 4002 and MOULINEX OW 310E 30. But today I read a lot of good reviews about Panasonic in principle and about this model in particular. The programs suit me, but it is important for me that the cakes m. B. make.
Help with the question and please!

Good afternoon, bakers!

Please tell me, can you make Easter cakes in xp SD-2501 and on what program?

On the main one, with a decrease in the settings in size, well, in general, there are a lot of tips for baking Easter cakes in Panasonic

[glutton]

glutton More details https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3405.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=156973.0

[Mona1]

Mona1, great bread. Curvature due to small size. A little flour - it happens (I always have flour sticks to the walls of the mold). The fact that the oil was added to the second batch is even good, more correct. I would do this myself if I were not constantly afraid that I would miss the batch.

[Mona1]

Mona1, great bread. Curvature due to small size. A little flour - it happens (I always have flour sticks to the walls of the mold). The fact that the oil was added to the second batch is even good, more correct. I would do this myself if I were not constantly afraid that I would miss the batch.

Oh, thank you very much. Inspired by my first child, I put the second one for my mother in the evening. Tomorrow the son will take it to her. I did the same, but replaced 1/3 of the water with whey and instead of 1.5 tsp. I put in 1 teaspoon of yeast .. This time I put everything in and looked at the bun once, I liked it, closed it and never looked again. When zapipikalo, opened and stupefied - such a handsome man! But yeast is 1.5 times less, and a little more flour (I didn't put in all that time). It's probably because of the serum. Height 16.5 cm. Now she ran all over the apartment showing off. Unfortunately, I can’t cut it and try - as it’s for a gift. Well, nothing, mom and sister will tell you how he is. Now I'll post a photo.

Pay for the first or second! Second:

I now bake on SAF-Levure. I fall asleep first, with flour. Although it is written that it is necessary to dilute them with water, but a few minutes before kneading, so I was afraid that they would not stand the time to stand. So far there have been no problems, but I want to play it safe. Please advise. how to properly use this yeast in our Panas.

If you just add it to the flour, then the SAF moment is better. And I use SAF-Levure when I do preliminary mixing: 1 hour. l. SAF-levure yeast, 150 ml of water, 200 g of flour. I set the "Pizza" mode for 15 minutes. Then I add the rest of the ingredients and the rest of the flour. Basic mode. And if you make another 1 hour delay, it will be even better! I like very much to bake bread on a preliminary kneading with a delay or with the addition of old dough.Try it, it seems to me that SAF-Levure, it is still better to dilute in warm water, and not mix dry with flour.

I faced the problem of celiac disease, the child was diagnosed. We got a stove ranasokik SD-ZB2502. for the sake of one program 09. I put all the ingredients as it should be according to the instructions. The dough rises perfectly at the beginning. Ultimately, the bread is not baked. It turns out raw from the inside. Constantly . You have to lay out on a sheet and bake in the oven, from which the entire rise falls. Tell me what to do, is it a marriage in a bread maker or not?

Tell me what to do, is it a marriage in a bread maker or not?

The bread rises, but falls inward. Causes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

UNDERSTANDING BREAD IN HOMEMADE BREAD #

If you just add it to the flour, then the SAF moment is better. And I use SAF-Levure when I do preliminary mixing: 1 hour. l. SAF-levure yeast, 150 ml of water, 200 g of flour. I set the "Pizza" mode for 15 minutes. Then I add the rest of the ingredients and the rest of the flour. Basic mode. And if you make another 1 hour delay, it will be even better! I like very much to bake bread on a preliminary kneading with a delay or with the addition of old dough. Try it, it seems to me that SAF-Levure, it is still better to dilute in warm water, and not mix dry with flour.

trada, thanks for the advice, I'll use it right now! I bought it - I didn't look carefully, at home I only saw what I took. I broke my head, and began to use the instructions written in the HP. The bread rises, everything is fine, but smells noticeably of yeast. And there's a lot of yeast ... to fill up with seven pies from the oven for two months.

[Mona1]

Mona1, Tanyusha, congratulations on the first bread !!! True, I liked the second more. I constantly bake on whey, and without diluting it with water. And all

Thank you!

[Mona1]

Mona1, Tanyusha, congratulations on the first bread !!! True, I liked the second more. I constantly bake on whey, and without diluting it with water. And all

Lena, how many days does bread last on whey? And I read something like that and I don't remember where. And then he will go for a gift right now. Already half a day for him, but they will eat him in the evening for dinner, already count the day. He will be normal, otherwise I'm worried.

Margot @ 68, health! I am very glad that my advice, an inexperienced baker :), "stuffing" cones with his experience was useful to you! I will be glad to continue to help as much as I can

Lena, how many days does bread last on whey? And I read something like that and I don't remember where. And then he will go for a gift right now. Already half a day for him, but they will eat him in the evening for dinner, already count the day. He will be normal, otherwise I'm worried.

Nothing bad will happen to your bread. I may have a piece for a week. Does not bloom, but only dries up. In general, homemade bread does not spoil like store bread.

But, I wonder, can you make dough on whey for dumplings? I usually do it on kefir. And then I have a bit of cottage cheese lying around in the refrigerator. I want to try the dough in HP.

Good evening everyone!
Tomorrow I was already going to go to pick up SD-ZB2502 in the LCD-Market store for 8500. And then I saw that the stove appeared simultaneously in and In- for 6800. Did anyone buy there? This price seems strange to me, given that the SD-ZB2502 on the Amazon costs 172 pounds (about 8000). And these stores don't even shout about promotions and sales

Hurray hurray hurray !!!
today I ordered SD-2501 and tomorrow it will be delivered to me! I can’t wait for the first bread to bake!
Well, of course I will report