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

Hello everybody! I have a question. Today I finally found rye flour. We do not have it anywhere in the city, even in large warehouses, although there is an abundance of rye bread in stores! That's a riddle too! But after running for a week, I found it in one expensive store in 1kg packaging. Expensive, 2 times more expensive than wheat of the first grade. Now attention is the question. If I do not have scales and I measure with a measuring cup, then are rye and wheat measured in the same way? That is, 250 ml = approximately 160? Flour without identification marks. It is written simply rye flour and hello. Thanks in advance.

Now attention is the question.

I just want to say to experts: The minute has gone!

And my mother and sister haven’t paid a visit for a long time, I’m more of them, and then I bought a stove, sent them a couple of breads and intrigued them with what wonderful dough she makes for dumplings. Tomorrow they will come to me on a special visit to see how she makes the dough, and then we will stick everything quickly and enjoy. I have already hooked my relatives on yoghurts. At first, they denied, they say, we will not do it anyway, but now we ourselves have come to what we need. I bought a yogurt maker and them. Now the soft introduction of HP Panasonic into their ranks begins. Right now they are also denying, but the victory will be ours !!! I know that.

Attention answer: Amount of main ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

Tell me which of the recipes in the book is more suitable as a muffin for tea? Or maybe there is an invented recipe here where, throw a link. And more questions - who cooked orange jam? Have a recipe? Pts hota .....

Tell me which of the recipes in the book is more suitable as a muffin for tea? Or maybe there is an invented recipe here where, throw a link. And more questions - who cooked orange jam? Have a recipe? Pts hota .....

Kulich - go to tea. And I do not advise you to cook jam, if you do not want to buy yourself a new HP.

not a new CP, but a new bucket (Panasonic buckets do not suffer from leaks, unlike other brands, where syrup gets into the mechanism of the CP itself). Jam can be cooked, but it should be done very sporadically, and very carefully wash the bucket, stirrer and sugar pin.

If I want to add something to the bread, for example, some dry herbs that are not in the recipe, then put them in the dispenser and HP herself will guess to open it and add additives, or if this is not provided by the program, then it will not open it itself is it better to pour them into the dough initially?

If I want to add something to the bread, for example, some dry herbs that are not in the recipe, then put them in the dispenser and HP herself will guess to open it and add additives, or if this is not provided by the program, then it will not open it itself is it better to put them in the dough initially?

You can put it in the dough initially. And that only if the program with additives. HP itself will not guess exactly.

not a new CP, but a new bucket (Panasonic buckets do not suffer from leaks, unlike other brands, where the syrup gets into the mechanism of the CP itself). Jam can be cooked, but it should be done very sporadically, and very carefully wash the bucket, stirrer and sugar pin.

I think that you can cook dumplings in a saucepan on the stove.

And the question is what kind of bran to add, otherwise I have found so far only crispy ones, but these are not the same ones?

[Uliya-Uliya]

You can also in a saucepan, just stand and stir for an hour, not everyone has the time and desire.

By the way, Uliya-Uliya, keep in mind that preserves and jams from bread makers are so, to eat now. As blanks not stored, turn sour. That is, you can make fresh jam "to the table" from, say, frozen fruits. But in the jam season, you still have to take out a bowl and cook it yourself.

Rina, thanks, I just would like to cook the jam a couple of times, but the blanks are not for me, I'd rather make them from frozen ones than from fresh ones but in jars. But at the same time, he is not a fan of jam to cook every day, so I think once a month it is possible, nothing criminal will happen to HP.

Tell me which of the recipes in the book is more suitable as a muffin for tea? Or maybe there is an invented recipe here where, throw a link. And more questions - who cooked orange jam? Have a recipe? Pts hota .....

I also bake recently, but really liked the recipe from the recipe book: Plain white bread with raisins. Only I put 2 tbsp. tablespoons of sugar instead of one (to make it sweeter for tea), but I think 1.5 would be more optimal. and water in the recipe 260 ml, I used 240 (of which 160 - water and 80 - whey) If there is no whey, you can 2-3 tablespoons of kefir, sour cream or any other sour milk (The dough rises very well if there is something fermented) But then the water must be reduced by the volume of these three spoons. Yes, I baked size M, the crust is light. Although it turned out not at all light due to the large amount of sugar.
And yesterday I baked it again, but besides the raisins (I had it rolled in flour, put it in the dispenser,) I put 1 medium apple, still cut into medium-small pieces. She added it herself to the bucket immediately during the 1st batch. And in this case she put 3 tbsp. l. sugar instead of 2 as just with raisins, as the apple will give acid. And keep in mind that you need to put less liquid here, by the amount of juice from the apple. I put in 210 ml. (130 - water, 80 - serum) Serum is recommended to put from 1/3 to 1/2 of the total amount of liquid. Yes, and in the second recipe I added half a packet of vanilla sugar.
Both breads turned out just great, like a sweet bun, a very delicate taste. The one with raisins - made at the PAF-moment with yeast, And the second - already on wet pressed with dough, as advised here. If you have any questions, you can write to me in a personal message, I will gladly share my so far small, but I think, successful experience.

I tried to put in a French recipe 100 grams of corn flour instead of wheat (i.e. 25%). The bread did not rise. Baked, tasty, but 2-2.5 times lower. And the crust is thick. Who will clarify the situation?

I tried to put in a French recipe 100 grams of corn flour instead of wheat (i.e. 25%). The bread did not rise. Baked, tasty, but 2-2.5 times lower. And the crust is thick. Who will clarify the situation?

Corn flour is a heavy flour and does not have gluten, you need to put a little in the dough (see recipes), and you can add a drop of yeast, 20 percent more.

I recommend to look at the recipes for bread with corn flour on the forum

Corn flour is a heavy flour and does not have gluten, you need to put a little in the dough (see recipes), and you can add a drop of yeast, 20 percent more.

I recommend to look at the recipes for bread with corn flour on the forum

Thank you. I will study. I thought it was simple.

I put white bread with raisins, only put 2 tablespoons of sugar and a little more vanilla sugar, when mixing I look something thick, then it comes to me that I weighed out 500 g of flour, added 10-20 ml of water, no more, I read that it is better not to report flour than water later add, well, it seems like this is the second time it rises, let's see what happens at the output.

When the dough is already rising, often try not to look in. Everything there is already warm, its own microclimate. My grandmother taught me not to knock with anything, I even talk to the floor when the dough is on the rise, so that I don't get scared and don't fall off.

Grandma taught this for butter dough. Bread, if correct, forgives a lot, even the fact that people will look into it in a bucket.The yeast dough does not forgive bad mood or fights in the house - this has been tested by many forum users. If I was strained, then often enough bread does not work.

And after buying a bread machine, it seems to me that some kind of magical aura is in the apartment. The smell of baked bread nags any negative at the root, everyone smiles. Perhaps there will be fewer quarrels in the house where bread is baked.

Today my beloved husband gave a bread maker
Tested, baked according to the 1st basic recipe, no changes. The bread turned out to be great
He took off very easily, the bun is high, fluffy, baked. The crust is crispy MMM! The children immediately ate half, barely waited until it cooled down a little
I am delighted, very tasty !!! You can't compare with the store! Tell me how to insert a photo?

Tell me how to insert a photo?

Across ... and then paste the copied link.

Often use the third link "Preview. Click to enlarge". Then copy and paste the link without additional codes.

levZ60, with the initiative you !. Great first time result. Good luck and bon appetit.

Mona1, thanks! We are all in a great mood! It smells like bread at home!

I also recently started baking. I baked some breads at the SAF moment. Then I finished a bag of yeast and, on Rina's advice, God forbid her health, switched to compressed yeast. In 2 stages with dough. It is not difficult, as I was afraid at first, but very simple. The bread is generally delicious and tastes better and smells more pleasant. And I replace part of the water in the recipe with whey (1/3). So try it in the future, I hope you will like it too.

Mona 1, Thanks for the advice, we will try. All with the coming holiday! Spring mood, smiles, warm sun!

And the question is what kind of bran to add, otherwise I have found so far only crispy ones, but these are not the same ones?

Very often I bake with bran. Added various: rye and wheat (bought in Okey). The latter bought oat and a mixture of three types of bran (oat, wheat, rye) from Myllyn Paras. All are good, but I liked the last ones more, they are a little larger.

Very often I bake with bran. Added various: rye and wheat (bought in Okey). The latter bought oat and a mixture of three types of bran (oat, wheat, rye) from Myllyn Paras. All are good, but I liked the last ones more, they are a little larger.

And I have not yet reached the bran, are they in some ratio by weight to flour put?

And I have not yet reached the bran, are they in some ratio by weight to flour put?

The instructions for HP say no more than 75g. I always add 100g.

The instructions for HP say no more than 75g. I always add 100g.

Is it tastier or healthier? And why is there 75? Can knead hard on the stove, if more?

Is it tastier or healthier? And why is there 75? Can knead hard on the stove, if more?

Mine kneads ok! Unambiguously useful. In general, I think it's not for everybody. You can add 10g.
Tanyusha, Happy Spring Festival! Good and tasty bread !!!!!

Mine weighs fine! Unambiguously useful. In general, I think it's not for everybody. You can add 10g.
Tanyusha, Happy Spring Festival! Good and tasty bread !!!!!

Thank you. You, too, everything, everything and so that everything works out!
And I put some bread with raisins again. I want to put something else, but mine liked this one so much that they only demand it.
I wanted to ask one more thing: There in the recipe book there is Bread with rye flour (in French mode). There is wheat. and rye flour. There is no malt or spice. I'm thinking of trying to bake. But maybe add cumin there or coriander, or something else, or is it better not to add to this recipe? And yet, does the dispenser not work in this mode? Do you need to throw everything manually? If yes, then when?. Before the French regime I will make a dough with wheat flour mixed with pelmeni. Yes, and after that do I have to put on a timer? Usually I postpone for 2 hours, but here the French is 6 hours, so maybe the timer can be made less or not at all?

And I have not yet reached the bran, are they in some ratio by weight to flour put?

Once upon a time I talked with a bread production technologist ... she is already retired, and she worked when there were still Soviet GOSTs. So about the bran, she told me that 10% of the bran is allowed in the bread dough.Doctors did not allow more, because the bran contains nitrates (in the shell of the grain there are most nitrates). 10% safe dosage. I cannot give any documents or standards on this topic, but this information gives cause for thought.

Thank you. You, too, everything, everything and so that everything works out!
And I put the bread with raisins on again. I want to put something else, but mine liked this one so much that they only demand it.
I wanted to ask one more thing: There in the recipe book there is Bread with rye flour (in French mode). There is wheat. and rye flour. There is no malt or spice. I'm thinking of trying to bake. But maybe add cumin there or coriander, or something else, or is it better not to add to this recipe? And yet, does the dispenser not work in this mode? Do you need to throw everything manually? If yes, then when?. Before the French regime I will make a dough on wheat flour mixed with Pelmeni. Yes, and after that do I have to put on a timer? Usually I postpone for 2 hours, but here the French is 6 hours, so maybe the timer can be made less or not at all?

I used to make dough too. And now I just grind the yeast with flour and into a bucket. Try it, the result will be no worse.
And about the bran - in general, I recommend that a person consume no more than 2 tbsp per day. spoons - somewhere 40g.

Once upon a time I talked with a bread production technologist ... she is already retired, and she worked when there were still Soviet GOSTs. So about the bran, she told me that 10% of the bran is allowed in the bread dough. Doctors did not allow more, because the bran contains nitrates (in the shell of the grain there are most nitrates). 10% safe dosage. I cannot give any documents or standards on this topic, but this information gives cause for thought.

Wow! both useful and scary. Is this 10% by weight of the sum of all ingredients, including water, or 10% in dry ingredients?

Wow! both useful and scary. Is this 10% by weight of the sum of all ingredients, including water, or 10% in dry ingredients?

I did not specify this moment, but now there is no such possibility. I think that here you can already orient yourself to your taste, the main thing is to remember that everything is fine in moderation.

Wow! both useful and scary. Is this 10% by weight of the sum of all ingredients, including water, or 10% in dry ingredients?

The amount of various flour additions, ingredients always goes to the amount of flour, and all flour (of different types) in the recipe.

I noticed an interesting pattern: if after baking I take out the bread in an hour or more, then it has some kind of convex sides inside, and the protuberance is quite large. The bread (and I noticed this on bread with raisins) is beautiful, well-baked, tasty. If I take it out after 20 minutes, then there is practically no bulge, so it can barely. to taste - the same. I suspect that if you get it in 5 minutes, then there will be perfect evenness. It is clear that some processes are going on in the bread for some time, but if it tastes the same, I will try to take it out early, 10-15 minutes on the wire rack, then cover it with a towel and let these processes go on in warm bread. I will try.

preserves and jams from bread machines - that's right, to eat now. As blanks not stored, turn sour. That is, you can make fresh jam "to the table" from, say, frozen fruits. But in the jam season, you still have to take out a bowl and cook it yourself.

Why can't it be stored suddenly? almost the entire winter season is perfectly stored in the refrigerator (almost, because everything is eaten up), nothing sour even once, mmm

Actually, traditional "winter supply" - preserves and jams - are just designed to be stored without refrigerator.

[Panasonic SD-2501]

everyone has different traditions just)))) and blanks, too, and refrigerators
but in general, I'm not in this thread with advice about blanks, this is a remark to the fact that you can store everything

but to what we have acquired Panasonic SD-2501
so I’m studying recipes for this stove, the first bread was not particularly happy, but I was ready for this, because I measured the flour with glasses, and not with scales tomorrow, the kitchen scales will be brought and I’ll start to drink it then

By the way, you don't always need to cook something for storage in the refrigerator. Enough recipes for "raw jam", where grated fruits are mixed with sugar.

Enough recipes for "raw jam", where grated fruits are mixed with sugar.

berries in sugar can be stored in the refrigerator, of course, but this is a completely different product and a different taste
jam is not jam, because in its usual sense
there is a different consistency, pectin is added, etc., etc.

And I am delighted with egg bread, I don't bake white simple anymore, it's too simple.
I made the pizza dough thin, everyone was happy, even part of it remained, put it in the refrigerator, there will be a mini pizza in the hay.

And I am delighted with egg bread, I don't bake white simple anymore, it's too simple.
I made the pizza dough thin, everyone was happy, even part of it remained, put it in the refrigerator, there will be a mini pizza in the hay.

I also love pizza. Did you do the HP recipe or your own? And extra dough in the fridge, but not the freezer, right?

I also love pizza. Did you do the HP recipe or your own? And extra dough in the fridge, but not the freezer, right?

I did it according to the recipe, and the excess in the bag and in the refrigerator, though I have not used it yet, I don’t know how it is there, but I think as well as store dough for 2-3 days.

Dear bakers ... throw at me a link to the leaven and the number of spoons to put it instead of dry yeast and where to put it in the ingredients tab. And then I'm not really able to find something and bring together information. Thanks in advance!