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

Dear bakers!
Got a question:
how to bake kulich and muffins in HP?
The instructions indicate that before baking, you need to remove the spatula and line the form with baking paper
It turns out, first knead, then take out the dough, lay out with paper, then continue the lifting and baking program?
How in practice? Who does what?
If no paper?
And if with paper, then what about the pin under the shoulder blade? Cut a hole?
Sorry, but I did not find something about this in the search

Dear bakers!
Got a question:
how to bake kulich and muffins in HP?
The instructions indicate that before baking, you need to remove the spatula and line the form with baking paper
It turns out, first knead, then take out the dough, lay out with paper, then continue the lifting and baking program?
How in practice? Who does what?
If no paper?
And if with paper, then what about the pin under the shoulder blade? Cut a hole?
Sorry, but I did not find something about this in the search

I made the first cupcake exactly like this, according to the instructions, but now I bake the cupcakes and cakes without paper and taking out a spatula - and thank God, it does not stick to the walls, it can be removed well (I put a little more oil or fat according to the recipe)

[Dormidontova]

Hello everybody! I Dormidontova wife!
Take on a new baker
I also want to say thank you to everyone for helping my husband!

He greeted me with such bread yesterday!

Today I read the forum and learned a lot for myself. And how much remains to be learned!

I apologize if I am writing in the wrong topic.
I wanted to bake Easter cake in my new oven. Is this possible and are there any tricks.

Tomorrow I want to try to bake rye bread, like Lanaiv... I'm going to buy some malt in the morning.

And yet, what does it take to bake Fitness bread?

I also congratulate you on the stove and the first bread! I want to tell you right away - they wrote that you will go buy malt. So, if you suddenly do not find it, then it can be replaced in recipes with a similar or slightly larger amount of dry bread kvass. Sold in boxes. Ingredients: fermented rye malt, crushed wheat-rye rusks, salt, dry yeast. The yeast is there in a box in a separate bag. They can be thrown away immediately or used somewhere later. I use this kind of kvass, our Ukrainian version:

[Dormidontova]

Soon, my wife arrived. At first she did not believe that I had baked the bread myself, she thought that I was playing a trick on her. The bread is delicious. I cut it while still hot.
Now the wife is studying the instructions. He wants to register here and communicate with bread pros.
And I will act as a taster.
I want to thank everyone for their advice and help in purchasing a bread machine.
It is good that there are such kind people and such a necessary forum.

Would you believe your wife? Congratulations on your first bread and an excellent purchase.

Hello everybody! I Dormidontova wife!
Take on a new baker

Welcome to the forum! Here we have good, friendly, fun and satisfying

I wanted to bake Easter cake in my new oven. Is this possible and are there any tricks.

In the Easter section, recipes and choose. The main thing is not to get lost. Recommend to try Butter cakeThe cookie will do everything by itself, well, almost .... she can't lay food. I seem to have outlined three different Easter cakes for myself, so no, I had to see Alexandrian today and also wanted to do it. So you won't be left without cakes, the main thing is that there are enough eaters

Dear bakers!
Got a question:
how to bake kulich and muffins in HP?
The instructions indicate that before baking, you need to remove the spatula and line the form with baking paper
It turns out, first knead, then take out the dough, lay out with paper, then continue the lifting and baking program?
How in practice? Who does what?
If no paper?
And if with paper, then what about the pin under the shoulder blade? Cut a hole?
Sorry, but I did not find something about this in the search

I don't know how the cake is
but the cake is perfectly baked without paper according to the recipe in a booklet (instructions that are attached)

I made the first cupcake exactly like this, according to the instructions, but now I bake the cupcakes and cakes without paper and taking out a spatula - and thank God, it does not stick to the walls, it can be removed well (I put a little more oil or fat according to the recipe)

With Easter cake, everything is clear, there all the operations are like with bread, filled up what is necessary and wait for readiness. About baking a cupcake, the instructions say to take out the spatula and lay on baking paper. In short, you need to work, the bread maker works like an oven.
And if it has been verified that the cake does not stick to the sides of the bucket, this is great, the preparation procedure is simplified. Which mode is suitable for baking a cake, please tell me.

With Easter cake, everything is clear, there all the operations are like with bread, filled up what is necessary and wait for readiness. About baking a cupcake, the instructions say to take out the spatula and lay on baking paper. In short, you need to work, the bread maker works like an oven.
And if it has been verified that the cake does not stick to the sides of the bucket, this is great, the preparation procedure is simplified. Which mode is suitable for baking a cake, please tell me.

baked once in paper, and once without it (my cakes are better eaten). I made the main mode - white, the crust is light, the crust burns very quickly on sugar. 15 minutes before readiness like a kite to the guard, so that the crust does not really catch on fire, I will pierce it with a dry knife, it's ready, I take it out. But to be honest, the removal of the cake without paper depends on the recipe for the dough.

[Wasp]

how to bake kulich and muffins in HP?

Easter cakes are mainly baked by the father, he puts on the dietary regime with raisins for the night, does not line with paper. As already mentioned, the crust is very fried. The muffins were baked several times, baked for a long time, 1-1.5 hours. I took the recipe from the book on page 28 (the one with cocoa, a la Zebra) - I didn't like it, it seemed very bold. I did this: I kneaded the dough with a mixer in a cup (further according to the instructions), took one sheet of baking paper and (taking out a spatula) lined a bucket with it like a paper bag. When I laid out the dough, the paper itself got soaked and torn on a pin. The cupcake stuck to the paper tightly - if you don't tear it off immediately after baking, then it's useless ... A friend bought a silicone mold and stuffed it into a bucket, claims that the baking turned out to be excellent. Who did that? respond!

Wasp, and Easter cakes on "Basic with raisins, small size, light crust" did not try to bake Easter cakes? It seems like it should be a more suitable regime.

Rina, no, I haven't tried it, thanks for the advice! I prefer buns-cheesecakes to bake in a new oven, HP makes such a wonderful dough. By the way, I tried to make "bread as in a store", on a dough with a delay of the main program for 2 hours, as you taught, I got an interesting taste, I'm experimenting further.

I liked the recipes for Panasonic 2501 on the onlineer, I check it myself, class

a selection of recipes for the Panasonic SD-2501WTS bread machine
Recipe number 1. Egg bread - soft and satisfying.
Ingredients: 11 grams of fresh yeast or one and a half teaspoons of instant, 500 grams of flour, 2 teaspoons of salt, 2 tablespoons of sugar, 2 tablespoons of milk powder, 2 tablespoons of butter, 2 eggs, 230 ml of water.
Sprinkle yeast over the bottom of your bread maker's bucket, then sift the flour, add the rest of the ingredients, and finally add water and beat in the eggs. Set the crust to a “medium” crust and bake the bread using the “Main Bake” setting. The weight of the resulting loaf is 700 grams.

Recipe number 2. Garlic bread with dill
Ingredients: 14 grams of fresh yeast or 2 teaspoons of instant dry. 500 grams of flour, one and a half teaspoons of salt, 2 tablespoons of sugar, the same amount of butter, 200 ml of yogurt or kefir, 100 ml of water, finely chopped garlic and dill to taste, 1 tablespoon of olive oil.
Sprinkle yeast over the bottom of the baking pan, then sift the flour and add the rest of the ingredients (except olive oil, dill and garlic), and finally add water and kefir. Put the bread maker in the "Dough" mode, and while it is kneading, mix the garlic with herbs and olive oil (crush the garlic, you can cut it). Divide the dough into 4 parts, roll out a rectangle from each part, put a quarter of the filling, and, leveling, wrap the roll. Place the resulting rolls in the form of a bread machine, in two layers on top of each other. Cover the bread maker's bucket with a towel and let sit for an hour. After this time has elapsed, bake in the Bake setting.

Recipe number 3. Sweet rolls for tea.
Ingredients: 10 grams of fresh yeast or one and a half teaspoons of dry instant, 450 grams of wheat flour, half a teaspoon of salt, 2 tablespoons of sugar, 2 tablespoons of butter, 250 ml of milk. For the filling: 100 grams of poppy seeds, 150 grams of sugar, 100 ml of milk, raisins, pitted prunes and dried apricots to taste.
Sprinkle yeast on the bottom of the bread maker, sift flour and other ingredients on top, add milk at the end. Knead in the "Dough" mode. While the kneading is in progress, prepare the filling - mix the poppy seeds with sugar and 100 ml of milk, cook until thickened, without bringing to the start of caramelization. Divide the dough into four equal parts, roll each of them, put a thick mixture of poppy and sugar, dried fruits on top, and roll up the rolls. Fold the finished rolls into a bread machine, cover with a towel and let rise for an hour. Bake in a bread maker in the "Bake" mode.

Recipe number 4. Hot mustard bread.
Ingredients: 14 grams of fresh yeast or 2 teaspoons of instant dry, 1 teaspoon of salt, 2 tablespoons of sugar, 1 tablespoon of oatmeal, 1 cup of rye and 2 cups of wheat flour, 3 tablespoons of mustard, 1 cup of water, 1 tablespoon vegetable oil.
Sprinkle yeast on the bottom of the mold, then flour and other ingredients, last of all water. Bake with the Basic Bake program with a medium crust and a loaf weight of 700 grams.

Recipe number 5. Sour cream cake.
Ingredients: 1 glass of sour cream, 1 glass of sugar, 3 eggs, one and a half glasses of flour, one and a half teaspoons of slaked soda.
Beat eggs with sugar, then add sour cream and soda, and beat again. Add flour and mix to form a thick dough. You can add dried fruits or frozen berries to it - strawberries, cherries, raspberries, blackberries. Place the dough in the bucket of a bread machine and bake for an hour in the "Bake" mode.

Recipe number 6. Charlotte with apples.
Ingredients: 175 grams of flour, 150 grams of sugar, 40 grams of butter, 3 eggs, one and a half teaspoons of baking soda, 1 apple.
Mash softened butter with sugar, add eggs and soda, beat. Add the sliced ​​apple to the dough, mix, pour into the bucket of a bread machine and bake in the "baking" mode for an hour.

Recipe number 7. Easter cake with raisins.
Ingredients: 2.5 teaspoons of dry yeast, 400 grams of wheat flour, half a teaspoon of salt, 4 eggs, 4 tablespoons of sugar, 1 teaspoon of vanilla, 50 ml of lemon juice, nuts, raisins and candied fruits - enough to fill the dispenser.
Sprinkle the yeast over the bottom of the baking pan, sift the flour on top, add the rest of the ingredients, and the lemon juice last. You should bake the cake in the Dietetic program.

Recipe number 8. Rye bread.
Ingredients: 14 grams of fresh or 2 teaspoons of instant yeast, 225 grams of wheat and 325 grams of rye flour, one and a half teaspoons of salt, 2 tablespoons of sugar, the same amount of vegetable oil, 40 grams of rye malt, 80 ml of boiling water for malt, 2 tablespoons honey, 1 teaspoon of coriander, 330 ml of water.
Pour boiling water over the malt, stir and cool.Sprinkle yeast over the bottom of the baking pan, sift flour on top, add the rest of the ingredients, and at the end water and brewed malt. Bake in a bread maker in the Rye setting.

Recipe number 9. Butter cake.
Ingredients: 200 grams of sugar, 200 grams of butter, the same amount of flour, 4 eggs.
Add eggs to the butter and sugar mixture, beating gradually after each. While stirring the dough, add flour. Pour the dough into a bucket for a bread maker, bake for an hour in the "Bake" mode. An hour later, after taking out the form, check the readiness of the cake with a wooden stick. Leave the mold in the bread maker for another 10-15 minutes.

Recipe number 10. French bread.
7 grams of fresh yeast and 1 teaspoon of dry instant, 400 grams of wheat flour, 1 teaspoon of salt, one and a half tablespoons of milk powder, 1 tablespoon of butter, 280 ml of water.
Sprinkle yeast over the bottom of the maker, then add flour, other ingredients, and finally water. Bake in a bread maker with the French Bread program

from the same general recommendations:

GENERAL RECOMMENDATIONS
Depending on the manufacturer, bread makers differ in the order in which they are placed. In Panasonic - first dry products, then water and liquids, Moulinex - vice versa. From other manufacturers - to look at the manual, that is, the picture book, which was in the box with the stove. It is important to observe it. The main thing here is that the yeast does not come into contact with water - this has a bad effect on the rise of the dough. Keep in mind that yeast also hates contact with fats and salt.
Failures most often occur due to non-compliance with the accuracy of recipes. To do this, it is better to use a scale rather than a measuring cup. Depending on the humidity of the air, bulk products can become damp and weigh more than dry ones. We must not forget that not only water and milk are considered liquid, but also yoghurts, fresh fruits and eggs.
It is recommended to use dry yeast in bread makers. They differ in the way they are bookmarked. You need the ones that are added directly to the flour. If you are trying an unfamiliar recipe, check the consistency of the dough a few minutes after you start kneading. At this stage, you can add a little flour - if the dough sticks to your hands or reaches for the spatula, or water - if it is lumpy, and flour remains at the bottom of the bucket.
After the dough has started to come up, do not lift the lid of the bread machine, otherwise the loaf will fall off. If you are baking rich bread, do not select the "dark crust" setting. Sugar tends to burn. The “quick bake” setting is not suitable for sweet and rye breads. It will not bake well or will not rise. The quality of flour is very important for bread. The higher the gluten, the better the bread rises. Experiment with different brands. Be sure to sift it. Gluten can also be added 0.5 - 3% by weight of flour. Additives such as cereal, bran, buckwheat and oat flour take up a lot of moisture. Do not overdo it or the bread may not rise or dry out. Onions, cheese, cottage cheese, spices - all this together should not exceed half a glass for every two glasses of liquid in the dough. Otherwise, it will be difficult for the dough to rise well.
As additives to the dough, you can use cottage cheese, cheese, smoked meats, potatoes, fried onions, various spices, sour cream, beer, lemon or orange peel, honey, apple. Instead of butter, it is better to use vegetable oil. Such dough will be more elastic, and the bread will not stale longer. Milk is added to the dough for softness and fluffiness. However, it should always be less than water, or half with water, otherwise the dough will be difficult to bake.
Rye bread rises quite a bit. To make it easy to digest, whole rye flour with sourdough or wheat flour is added. Don't leave the baked bread in the bucket - get it out right away.

Hello! My experience is very small, but if it helps, I will be glad. I baked cupcakes according to recipes for cotton (2500-2501), did not use paper, put the dough (ready-made) in an empty bucket. The time, for the first time, was set according to the book, but around the perimeter, near the top, it was a little fried. The next time I set the time to 10 minutes.less, and when she smelled "fried", pulled the plug out of the socket, and checked the cake with a wooden needle, it was already ready. I turned off the program and left the cake in the oven for 10 minutes, then calmly it fell out of the bucket. It seems to me that you can set the time for less, and then (if a little damp) leave it on heating, and after a while check it, and turn it off completely.

[Problem number 1.]

Thank you for the warm welcome!

I really hope to learn the bread business and make friends with everyone.

I already had questions and problems. Help me please.

Problem number 1.

Today I was dangling for all sorts of ingredients for bread.
I went to VDNKh and found the House of Bread shop there.
My aunt strongly recommended that I buy the following supplements:

Rye malt
Extra - R
Böcker Rogen
Magimix
Panifarin

I bought it all. I came home happy, but I read a little on the Internet and was horrified.

I understand that you will scold me too, but I already bought it.
Can you advise on how to use these additives?

Problem number 2.

On the way back, I stopped at a store that sells all kinds of flour. Naturally bought everyone.

Help me to understand.

What makes flour different rye bakery from wholemeal rye?

Can corn and pea flours be baked?

Has anyone used Kornex bread mixes?

I bought it all, but I don’t know how to use it.

Problem # 3

It's not really a problem, but it could well be.

I really wanted to bake rye bread. I did everything as in the recipe Lanaiv, also added 2 tablespoons of malt, directly dry. And another 1 tsp. Extra-R. It took 380 ml of water.
The gingerbread man turned out to be pasty, like putty. This is normal?
Kneaded on the "Pizza" mode. Now it is on the rise, that's how an hour stands. I looked in, the kolobok blurred, but not really got up. I will watch.

The whole house smells of kvass. I wonder what happens in the end.

Some of the answers are here:
Bread Baking Ingredients https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0
The simplest bread (according to bread maker models) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Who and what ingredients they use in their breads can be found in YEAST bread recipes ##7

Good luck!

Lanaiv, I, too, like yours, stood for two hours, during baking, too, did not rise much, but the surface leveled off.

Something's baked! She pulled it out, put it on the wire rack to cool, and covered it with a towel.
It is heavy in weight, but for a rye bread it seems to be normal.
I'm waiting for it to cool completely

I bake after work in the evening and therefore I can fully appreciate the result only in the morning. It will ripen just and I hope it will not disappoint you. With the first rye you!

Nooo, I can't stand it until morning.

The bread turned out to be very tasty. It was baked beautifully, the bread holes are perfect, the crust is crispy, it is cut perfectly.

Here he is, my handsome.


Next time, I'll put in more salt and less malt! We love sour rye.
Uraaa !!!! Happened!!!!

Great!

And now, overnight, we draw up our AUTHOR'S recipe and go to the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0 and post the recipe on the forum, thereby opening your personal account of breads in your profile!

[I came home happy, but I read a little on the Internet and was horrified.]

My aunt strongly recommended that I buy the following supplements:

Rye malt
Extra - R
Böcker Rogen
Magimix
Panifarin

I bought it all. I came home happy, but I read a little on the Internet and was horrified.

I understand that you will scold me too, but I already bought it.
Can you advise on how to use these additives?

Murrra, I will scold, but not because I bought everything, but because the alarmist ... she read and was horrified ... it would have been where ... bought and bought, business then .. who did without it ? only the one who could not, did not turn up on sale.
there is nothing wrong with these additives, everything is natural ... you eat sugar, not crushed beets ... and the flour does not grow in finished form .. I'll show you a picture of an apple now, you can ... if you first read what it is from consists...

Malt, Extra-R and Panifarin - use in rye bread. Böcker Rogen (I didn't have it, but according to the description, in the same place, in rye .. Magimix - in dough, where there is a lot of oil, there are enough such recipes. Good luck!
You have a handsome bread! Congratulations!

[Lena2015]

Hello !!!! I am from Samara. I wanted to try to bake rye bread (my husband endured his whole brain with this bread), but she could not find the malt. all large supermarkets in the city are covered - there is no malt. can someone tell me how to replace it, or maybe we have a specialized store for baking bread somewhere in Samara. even as it is a shame, in Moscow there are such shops, and we are like ..................... ....

Lena2015, malt is replaced with dry kvass or kvass concentrates (I don't know if there are any now, but once we bought one in bottles).
And for information on what and where to buy, it is better to look in the regional topic. If you have Samara (by the way, put the city in your profile, then you won't have to explain every time where you are from), then go here HERE

I described in detail about dry kvass on the previous page (HERE CLICK)

Lena2015 Can be replaced with kvass wort extract or kvass concentrate or dry kvass

Rinochka, tell me this moment. On your advice, I bake everything with dough and pre-cook it. knead on Pizza. In your bread 50 * 50, then I put the Rye program. I want to bake bran bread. There are about 400 g of wheat flour, 100 rye and 5 tbsp. l. wheat bran. Tell me, can I also bake this kind of bread: dough + Rye, or should I use another program and do I need a timer?

I do not even know . I have worked out the option for 50/50 (wheat flour, yeast and half of the liquid on the "pizza" + rye flour and the rest of the ingredients on the "rye" program) and pure wheat (50% flour and water in the dough on the "pizza" and then the rest products on "main").

With this amount of rye flour, I would use the standard wheat ("main") program at the second stage.
Recently I have been baking from flour of 1 and / or 2 grades, it is heavier (closer to containing bran), and it has become warmer, so I stopped setting the timer or (for wheat!) I add only half an hour. The temperature equalization time is enough for the dough to rise.

Thank you, I put it that way. I just got used to the fact that in the Rye mode it is not necessary to set the size and crust. And did not put it on the Main. It was automatically installed XL instead of L. Now the rise is underway, it is too late to change. I'll see what comes out, I hope it doesn't burn.

[HERE]

continuation of the topic HERE