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

But the roof moved down a little (((

Well, handsome! I hope you enjoy baking bread further

Thank you

[Custard rye bread is real (almost forgotten taste). Baking methods and additives.]

You had an interest in rye bread.
Here it is shown how this can be solved in the absence of the Rye mode in the bread maker or if the mode is unsuccessful:
Custard rye bread is real (almost forgotten taste). Baking methods and additives.
Come!

Thank you))) I will try ...
I have one more question ... yesterday I found one recipe somewhere, here it is "Darnytskyi bread by fugaska Size XL Basic mode, light crust (medium - who likes darker)
Everything is as in the original recipe. I just increase it by one and a half times.
2.25 tsp Fermipan yeast or SAF moment
225 g rye flour "Tverskoy flour-grinding complex"
375 g of "Makfa" or "Predportovaya" wheat flour
3 hours fine salt
1.5 tbsp sugar (sugar is best reduced)
3 tbsp vegetable oil "Sloboda"
360- (370 ml water (if additives)
If any, supplements
Panifarin 2h. l
Agram 2h. l
Glofa ekktakt 1h. l "

and it didn't work out for me (((Maybe because I made a "mash" of water and milk instead of water alone? ... please tell me)))

[Victor V]

Victor V You found this on the forum, the version that I once corrected do without additives
If any, supplements
Panifarin 2h. l
Agram 2h. l
Glofa ekktakt 1h. l "

Water 360 ml
and of course without milk this is a separate topic

[Victor V]

Victor V You found this on the forum, the version that I once corrected do without additives
If any, supplements
Panifarin 2h. l
Agram 2h. l
Glofa ekktakt 1h. l "

Water 360 ml
and of course without milk this is a separate topic

I'm just new to this))) So you can't replace milk with water? Yes? Please explain why?

[Victor V]

Victor V It is possible, but in half with water and in this version with Agram it is not provided. There are enzymes in milk that don't work very well. Better if it is yogurt or kefir or whey

By the way, I did it without spices ... It means if necessary, say, 360 ml. then you can have half of kefir and half of water? Yes? And this does not affect the proportion, since kefir is thicker than water?

[Victor V]

Victor V Try to do it, here by the way there was a recipe for kefir from Fugasca look! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=262;start=0
Yes, we still have gurus, girls Admin and Gasha and Elena Bo and the whole forum will pull up, maybe they will prompt https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

[Custard rye bread is real (almost forgotten taste). Baking methods and additives.]

Thank you))) I will try ...
I have one more question ... yesterday I found one recipe somewhere, here it is "Darnytskyi bread by fugaska Size XL Basic mode, light crust (medium - who likes darker)
Everything is as in the original recipe. I only increase one and a half times.
...
and it didn't work out for me (((Maybe due to the fact that instead of one water made a "mishmash" from water and milk? ... please tell me)))

How bread is obtained in Panasonic with a proportional increase in ingredients, see here:
Custard rye bread is real (almost forgotten taste). Baking methods and additives.

When you ask for help, you need to write and show the section, what and how you did it.
And of course write that everything was done according to the recipe.
Show and tell. It is not yet very clear for the council why and what did not work out.

My advice: if you are using a recipe for the first time, follow it, including in quantities. And then make your changes. On the basis of fugasca bread, I came up with my own recipe. But I did it for the first time according to the recipe, even in proportions. You don't need to sprinkle the spices, but everything else should be kept up and down, the only adjustments that can and should be is the water / flour balance (see master classes on wheat and wheat-rye koloboks).

I put the ingredients on the bread for tomorrow according to my father's recipe. I'll try it out - I'll post the recipe. My dad's is very tasty, they say, I haven't tried it myself.

[Rina]

My advice: if using the recipe for the first time, follow it, including in quantities. And then make your changes.I am based on fugasca bread in ....

Rina, this is his second attempt to bake this recipe, but with a correction.
The first was decent.

So my wife and I at the end bought 2501 gifts for her birthday. Yesterday we baked an egg bread, it turned out delicious but the crumb is very tender and soft, although elastic, probably not enough flour will continue to experiment
Here's the result:

[Vanya28]

Vanya28 and Rina I did everything according to a recipe with an electronic scale ... Three breads were baked well according to a recipe from a fugasca ...

In the fourth bread, instead of water alone, I added water with milk ... and ..... he did not rise well ................ ..... BUT THE PROPORTION IS THE SAME ......... can anyone answer what is the reason ??

So my wife and I at the end bought 2501 gifts for her birthday. Yesterday we baked an egg loaf

Congratulations))) beautiful bread

Hello everyone! They gave me a bread maker! HURRAH!!!! Panasonic SD 2501. Bread bread. According to the basic recipe for 1 program and French for 8 programs. Here's what happened, check it out:

This is ordinary bread, according to the recipe from the instructions, I did not take a picture of the whole loaf, but it looked just perfect!

It's French, with milk. It turned out very beautiful too!

[Vanya28]

Vanya28 and Rina I did everything according to a recipe with an electronic scale ... Three breads were baked well according to a recipe from a fugasca ...
...
In the fourth bread, instead of water alone, I added water with milk ... and ..... he did not rise well ................ ..... BUT THE PROPORTION IS THE SAME ......... can anyone answer what is the reason ??

Where's the photo?
Or at least tell me how he got up.
About the photo, you are no longer new, you know.

[Zahoderka]

Zahoderka, welcome to our favorite forum! With the first bread! No, not so ... With the first wonderful bread! You are just great!

Victor V, the reason may be the most superficial - bad yeast or "just not your day", so bake the fifth!

[Victor]

Victor, was the milk fresh? There is a specific biochemistry that is different for wheat butter, wheat bread, rye bread dough. I am not an expert, but I would rather think of milk proteins than enzymes. Bread with rye flour requires the work of lactic acid bacteria, so it is better to use sour milk or whey.

For me, for example, the same butter dough turns out differently on plain milk, sour or boiled sour. I can't say for sure about the differences, but the last time it was with boiled milk and sour dough was probably the best.

Good day girls! Please tell me how I can not decide on the choice of the HP model. between 2500 and 2501 the difference in price in our city is 1500r. The dispenser is not so important, but the mode of rye bread or Borodino is still confusing. Or I can bake in 2500 rye and Borodinsky without any problems. Thanks in advance for the advice

[Light73]

Light73, you can. Buy the HP that is cheaper and come to learn!

Good day girls! Please tell me how I can not decide on the choice of the HP model. between 2500 and 2501 the difference in price in our city is 1500r. The dispenser is not so important, but the mode of rye bread or Borodino is still confusing. Or I can bake in 2500 rye and Borodinsky without any problems. Thanks in advance for the advice

I have 2500. I didn't bake pure rye, but rye + wheat, bran are great, and I made dumplings, everything was super ...

Where's the photo?
Or at least tell me how he got up.
About the photo, you are no longer new, you know.

There is no photo The bread has risen badly ... inside it seems to be nothing, but closer to the crust is raw ...

[Zahoderka]

Zahoderka, welcome to our favorite forum! With the first bread! No, not so ... With the first wonderful bread! You are just great!

Victor V, the reason may be the most superficial - bad yeast or "just not your day", so bake the fifth!

I will try

[Victor]

Victor, was the milk fresh? There is a certain biochemistry, which is different for wheat butter, wheat bread, rye bread dough.I am not an expert, but I would rather think of milk proteins than enzymes. Bread with rye flour requires the work of lactic acid bacteria, so it is better to use sour milk or whey.

For me, for example, the same butter dough turns out differently on plain milk, sour or boiled sour. I can't say for sure about the differences, but the last time it was with boiled milk and sour dough was probably the best.

Thanks for the answer ... we will try .... in general, you can try to replace water with another liquid, even if the reset says -water? Yes? The main thing is that the proportion does not change?

Victor V potato broth, dark beer are well suited for rye bread

[Panasonic SD-ZB 2502 BXE or ...?]

Panasonic SD-ZB 2502 BXE or ...?


Outwardly I like more than others.

I like her those. data, like everything you need is there ...

Or is it still inferior to something newer models?

This will be my first HB.

Victor V potato broth, dark beer are well suited for rye bread

Thanks ... let's try ....

[oven and 2500 rye and Borodinsky]

... but the regime of rye bread or Borodino is still confusing. Or I can do it without too much trouble oven and 2500 rye and Borodinsky... Thanks in advance for the tips ...

Go to Section - Rye Yeast Bread and use examples to see how all this is easy and baked in your future 2500 bread maker, or right here:
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

There are no photos The bread has risen badly ... inside it seems to be nothing, but closer to the crust is raw ...

There are two and a half guesses in your case:
1. Brought yeast. Was the party the same or not? And in one batch there is a pack of spoiled yeast.
2. Let the milk down. Perhaps it was so healthy and so "stuffed" with preservatives that the yeast could not stand it and gave up.
2.5. Perhaps they missed something and did not notice.

Decision:
1. Change the yeast. Use, for example, Fermipan, pouring 50 grams at once into a jar and hermetically closing the main package. Store in the refrigerator.
2. Use milk that turns sour quickly in the package within 2-3 days or powdered milk.

Good luck and show results, good and with a question.

There are two and a half guesses in your case:
1. Brought yeast. Was the party the same or not? And in one batch there is a pack of spoiled yeast.
2. Let the milk down. Perhaps it was so healthy and so "stuffed" with preservatives that the yeast could not stand it and gave up.
2.5. Perhaps they missed something and did not notice.

Decision:
1. Change the yeast. Use, for example, Fermipan, pouring 50 grams at once into a jar and hermetically closing the main package. Store in the refrigerator.
2. Use milk that sour in the package for 2-3 days or powdered milk.

Good luck and show results, good and with a question.

Thanks for the detailed answer ...

Good evening!
Yesterday I bought a 2500 bread maker, yesterday I baked bread for the first time, according to the recipe from the instructions, the bread turned out to be beautiful and tasty. Today I decided to bake French bread, I took the recipe on the forum, in the section The simplest bread (according to bread machine models), as a result, half of the flour remained at the bottom of the form, and, accordingly, the bread turned out to be low, but interestingly edible and with a crispy crust
My question is, what did I do wrong and why did half the flour end up at the bottom of the mold and not knead?

Thanks for the answer ... we will try .... in general, you can try to replace water with another liquid, even if the reset says -water? Yes? The main thing is that the proportion does not change?

can. Just keep in mind that yeast dough loves acid, and rye in particular. No wonder he was called sour. Therefore, I always (if not bake in dough) add one or two tbsp to the dough. l. natural apple cider (!!!) vinegar. Water can be replaced by many liquids, but I would advise not to add these other liquids in pure form.Replace with fermented milk or milk whey from a third to a half of the water (milk has its own dry matter, so an adjustment may be required, the bun rule helps us with this). There is alcohol in beer and kvass, which can also affect the work of yeast, so only part of the water is worth replacing with this.

[Helin]

Helin, congratulations on joining the baker's company

What recipe was used to bake the Frenchman, what and how were the products measured? As far as I understand, you did not follow the kolobok (kneading dough). You can try to find your mistake yourself, if you read carefully "A guide to baking bread in a homemade bread maker", "Rule of a kolobok" and other useful information, links to which are on the first page of this topic.

[Features of the Panasonic 254-257 bread makers]

Panasonic bread makers have differences in performance compared to others.
Please do not be lazy to study the instructions.
If you have any questions, read the topic
Features of the Panasonic 254-257 bread makers.

In section Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention To the kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models"which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

Moderator

P.S. I also remind you that the simple "THANK YOU"in the topic can be deleted if you reduce the number of messages for greater readability of the topic. If you liked the recipe or was given useful information, click" Thanks "under the avatar of the forum member you are grateful to. Such gratitude will remain forever.

can. Just keep in mind that yeast dough loves acid, and rye in particular. No wonder he was called sour. Therefore, I always (if not bake in dough) add one or two tbsp to the dough. l. natural apple cider (!!!) vinegar. Water can be replaced with many liquids, but I would advise not to add these other liquids in their pure form. Replace with fermented milk or milk whey from a third to a half of the water (milk has its own dry matter, so an adjustment may be required, the bun rule helps us with this). There is alcohol in beer and kvass, which can also affect the work of yeast, so only part of the water is worth replacing with this.

Thank you ... info helped

Rine and Victor B
I took the recipe for rye bread from Kolobok II, where he replaced kvass with milk. On the forum I even tried to argue that the milk is unleavened, and when I baked it, I was surprised myself. The bread and rose and the taste is amazing. Now, when there is no kvass (the most ordinary kvass from a plastic bottle, only gas, or rather the bubbles must be released), I bake in milk and add nothing for acid, no milk - I bake with kvass. Try it and see for yourself!

[Helin]

Helin, congratulations on joining the company of bakers

What recipe was used to bake the Frenchman, what and how were the products measured? As far as I understand, you did not follow the kolobok (kneading dough). You can try to find your mistake yourself, if you read carefully "A guide to baking bread in a homemade bread maker", "Rule of a kolobok" and other useful information, links to which are on the first page of this topic.

Rina, Thank you!
I measured the products as in the recipe, baked according to the recipe from here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=156972.0, I measured the products as written in the recipe, weighed flour on the scales. Yes, I didn't keep track of the kolobok, I have a little daughter, a month and a half, at first I bled and did not find the kolobok, I was still surprised, but then I decided that she was still making a batch and apparently knead it, and there was simply no time to look again. Yesterday, I read the bread baking manual, I read it, I think I will master it within a week, I just decided to ask in this Temka, thinking that maybe someone had this and they will point out my mistake faster than I can find myself :)

[Helin]

Helin, You are a heroine, that in such a crucial period you are also mastering a new business. I bought a bread maker and learned to bake bread when the youngest child was about seven months already.

Unmixed flour is almost always a flour / liquid balance problem. My advice - while baking on the main program, if I'm not mistaken, the kneading starts on it either in 25 minutes, or in an hour. You will know if your flour takes a standard amount of water or needs adjustment. I have 500 g psh in different periods. flour took from 270 ml of water (the flour was sooo wet) to 330 and even 430 340. Now flour takes about 300-310. And then put on the French program. If you want, I’ll tell you how I got around the "temperature equalization" to track the kolobok faster.

Hello everyone! So my husband pleased me with a gift to NG and bought a Panasonic 2500. So take me to your friendly ranks! I baked the first bread for the New Year's table (I will immediately brag about how to figure out how to insert photos). And yesterday my husband baked bread himself, although it is generally difficult to drag him into cooking, but then it became interesting to see the bread turned out to be tasty, high, but for some reason the roof left. Tell me why?

2500, 2501
I see what's in the store, what's in the store made in China.

1. Are there any downsides to the fact that production in China ... maybe someone is not China.
2. I lean towards the 2501 model with a difference of 800r ... I hope it's worth it. do you think it makes sense?

2500, 2501
I see what's in the store, what's in the store made in China.

1. Are there any downsides to the fact that production in China ... maybe someone is not China.
2. I lean towards the 2501 model with a difference of 800r ... I hope it's worth it. do you think it makes sense?

Panasonic's plant for the production of CP is built in China, therefore all CPs of their production are from China

and the warranty for all ovens is 1 year ... or is the seller cuts *?

and the warranty for all ovens is 1 year ... or is the seller cuts *?

1 year

Good evening! today I bought a hp panasonic 2501. I want to bake some bread, but unfortunately, there are no scales, please tell me how to get out of this situation, Thanks in advance

Good evening! today I bought a hp panasonic 2501. I want to bake some bread, but unfortunately, there are no scales, please tell me how to get out of this situation, Thanks in advance

You have a glass in the kit. The instructions say how much the glass holds the flour. Pour flour, stomp with a glass (without fanaticism) once. The flour should be flush with the top (no slide).

You have a glass in the kit. The instructions say how much the glass holds the flour. Pour flour, stomp with a glass (without fanaticism) once. The flour should be flush with the top (no slide).

There is a glass, I have studied the instructions, but I did not find how many grams of flour the glass can hold, tell me please

: yahoo: Hooray !!! found! thanks to all

Good evening! today I bought a hp panasonic 2501. I want to bake some bread, but unfortunately, there are no scales, please tell me how to get out of this situation, Thanks in advance

Good evening, I also bought a scale 2 days after the bread machine ... I measured it before the scales - I took an unopened kilogram bag of flour, carefully measured the whole bag with a glass ... and then calculated it with an elementary proportion ........ and sugar, salt and etc. with a measuring spoon

Good evening! today I bought a hp panasonic 2501. I want to bake some bread, but unfortunately, there are no scales, please tell me how to get out of this situation, Thanks in advance

for the size of XL bread, I take 3 glasses of flour and a glass of water and a little more at the very bottom. 2h l. yeast, 2 tsp. salt, 1 tbsp. l. sugar, 2 tbsp. l. dry milk, a little sunflower oil or 30 grams of butter. The bread is always great. I bake on the main one.