Panasonic SD-255. White milk bread on a dough

Panasonic SD-255. White milk bread on a dough

Category: Yeast bread

Ingredients
dry yeast	1.5 tsp
flour	550 g
salt	1.5 tsp
sugar	2.5 tbsp. l.
egg	1 PC
milk	270 ml
butter	20 g
vegetable oil	2 tbsp. l.

Cooking method

• Which of us, owners of a Panasonic bread machine, did not want to use the "Temperature equalization" mode with the benefit of bread. I propose this option, bread on dough:
• Cooking dough:
• We send yeast, 150 grams of flour (of the total volume), 2.5 tbsp into a bucket of a bread machine. l. sugar, 130 ml of milk (from the total volume) and turn on the "Pelmeni" mode for 10 minutes. We get such a liquid and smeared on the bottom of the bucket a semblance of a kolobok:
• 
• Next, we load the remaining flour into the bucket first, and then the rest of the ingredients.
• 
• We select the program "Basic", size - L, light crust and "Start" uem.
• While the bread maker is engaged in leveling the temperatures, the yeast in our dough is already working.
• This is how the dough looks like 30 minutes after the "start"
• 
• And like this after 50 minutes:
• 
• Then the miracle stove will do everything by itself, we only control the bun, it turns out to be soft, but not sticky.
• 
• After the first proofing:
• 
• After baking is complete, put the bread on the wire rack and let cool completely.
• Photo bread "cutaway" (photo in the morning, no flash, so a little "noise")
• 

Time for preparing:

4 hours + 10 minutes

Cooking program:

Main +

Note

This recipe can be used to bake bread in a simple, safe way.
The amount of yeast should then be increased to 1.75 tsp.

PS stubbornly made this bread several times in a row, using the sponge method and using 1.75 tsp. yeast (Saf Moment), the bread did not run out of the bucket, but all the time it was imprinted into the lid of the HP, from which there was always a trace on it - the imprint of the dispenser door.

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This is how the dough looks like 30 minutes after the "start"

And like this after 50 minutes:

What if it only takes 25 minutes for the temperature to equalize? (which happens almost always, with me) How to be? Moreover, there is no way to know in advance how much it (the stove) will decide to level out ...

What if it only takes 25 minutes for the temperature to equalize? (which happens almost always, with me) How to be? Moreover, there is no way to know in advance how much it (the stove) will decide to level out ...

Yes, she (the stove) is an unpredictable lady!
For 25-30 minutes, the dough will not rise so much, but nevertheless, the process of yeast work will already go, and the proofing time after the main batch will be longer than after an hour's leveling of the temp. So the bread, in any case, will have time to distance well.

PS Although wait a minute, the dough grows quite strongly in 25-30 minutes. After kneading on the "dumplings" - at the bottom of the bucket, and then by 5-7 centimeters it rises above the "filling"

I've been thinking, but if you try to "cheat" the stove. Pour cold or hot (relatively, of course) liquid and then the stove have to equalize the temperature for an hour. What do you think will work?

Yet. As I understand it, your principle can be applied to any recipe, right? Only the amount of yeast needs to be reduced, right?

I have been using this method of preliminary kneading and forced start for yeast for a long time, especially when there is no time to wait for the start of work, and I need to control the bun. If the kitchen is at least slightly above +20 degrees, then after starting the "pizza" program (I always knead the dough on it), the leveling is usually medium or long.For dough, I can advise (once again) to use pressed yeast. Believe me, the result will please.

pressed, they are "wet", they are alive ...
for wheat bread dough, take at the rate of 1.5-2 g of yeast per 100 g of flour. I have 6-8-10 g of yeast for 500 g of wheat flour (scales with a step of 2 g), depending on their freshness.

No need to pour hot or cold. In the first case, spoil the yeast, in the second, the process will not start. Optimum - room temperature or slightly warmer, 40 degrees.
Usually, I heat the milk, and take butter, eggs, cottage cheese or sour cream from the refrigerator. It's just that after work there is no time to lay out the products on the table in advance to "warm up".

the principle can be applied to any recipe, right? Only the amount of yeast needs to be reduced, right?

I can't say about all the recipes, but I would reduce a little. If not right, let more experienced comrades correct.
If you take as a basis the recipe for buns (where the author assumed baking in the oven), and you want to bake bread in HP according to this recipe, then the amount of yeast should be reduced by 1/4 tsp.

Yeast without whitish bloom, crumbling under the fingers - fresh.
In yeast there is plasticine, plasticity - "second" freshness or frozen. THEM need to be taken more.

If the scales are in 1 g increments and the yeast is very fresh, take as little as 7-8 g per 500 g flour.

As for the store - you risk as much as half a kilogram of flour and one egg. Bread will not work (which I doubt very much) - give it to the birds, and bake it yourself.

Thanks a lot, I'll try it tomorrow! At the expense of the stove, then a miracle happened, I tried almost all the recipes, except for the recipes of the Russian chef, then I decided to try sour cream and a miracle happened, the house smelled of bread, the stove baked wonderful light and baked bread, today I put white and I look out the window to work out too, the dough rose perfectly

Thank you, very tasty bread turned out. I put in 1.75 tsp. dry yeast and baked without preliminary kneading, but for some reason my top cracked.

but for some reason my top cracked.

Therefore, it is probably cracked, the bread breaks during baking, when the unstable dough is subjected to early baking.

Lana! No, I baked in the main mode for 4 hours, but only without additional kneading "Dough for dumplings".

Larsen, sponge bread, and this is another plus for almost an hour. I didn’t try to bake it, but when I was manual baking I only made sponge dough and it is longer, but also of better quality. my guess is most likely correct, but I do not pretend to be true

Lana! Thanks for the advice. the next time I bake, I will definitely try with an additional batch and share the result.

[Larsen]

Larsen, to your health! I am very glad that the bread went to taste.

Lana, thanks for the help!

for some reason my top cracked

The top may crack if the bun was steep. If you still bake, try not to add all the flour at once, leave 1-2 tablespoons, it will be necessary - you will always have time to add during the main batch.
I noticed that as soon as the heating season begins, flour (I always bake from makfa) becomes more "dry", so I increase the amount of liquid by 20 ml.

I made such bread, only the bun was a little tight from the very beginning. I would like to get more looseness. I liked the taste. But next time I'll add a little more salt. This was my first bread. I will use this recipe regularly.

[kVipoint]

kVipoint, with the first bread for you !!!

I made such bread, only the bun was a little tight from the very beginning. I would like to get more looseness.

kVipoint, flour is different for everyone, so sometimes you have to adjust the bun. To get a more airy bread, yes, the dough needs to be softened.

next time I will add a little more salt

The main thing is not to overdo it, you can read more about the value of salt in bread dough. HERE .

Successful baking !!!

[kVipoint]

kVipoint, congratulations on your first bread!
Bake to your health!

But next time I'll add a little more salt.

If you take less sugar, 1-1.5 tbsp. l.
Crumb
Innochka, thank you for your help!

Thank you for being happy for me, I have baked bread for the second time, it will be the main one from now on. the first time the weight of the loaf was 880 grams, the second, for some reason, and 920 and the roof burst a little, but the taste is awesome. And tell me, for example, how to sprinkle bread with either sesame seeds, or something else? When is it necessary to do it?

[kVipoint]

kVipoint, can be sprinkled at the end of the proofing, 5-10 minutes before the start of baking, that is, when there is 60-65 minutes before the end of the main program. And you can also, as an option, during kneading 2-3 tbsp. l. Add sesame seeds to the dough, it also turns out delicious.

Sonadora, sprinkled at the end of the bundle, it was so cute. tall, but opal after sprinkling. I was upset, so sorry ...

Sonadora, sprinkled at the end of the bundle, it was so cute. tall, but opal after sprinkling. I was upset, so sorry ...

Two options:
- "scared off" the dough during proofing, no need to open the lid during proofing and touch the dough
- there is more liquid (yeast) than needed, check the recipe, and the trace. just watch the kolobok

Good luck!

[kBipoint!]

kBipoint!
Sometimes I sprinkle bread like this - there have been no punctures yet. Maybe it's cold in the kitchen or the window is open, so the dough got scared ..?

Admin,

Owners of Panasonic stoves have a little secret - temperature equalization depends on the temperature inside the stove .... if it's cold, then 30 minutes, if it's warm, then an hour.

Therefore, if before starting the program, turn on the baking for 40 seconds and wait another minute, then the temperature will always equalize for 1 hour.

[dailer]

dailer, and the bread maker will not burn for long! In addition, it would be necessary to find out what the temperature inside will be. If it is above 40 degrees, it is not good for yeast.

[dailer]

dailer, and the bread maker will not burn for long! In addition, it would be necessary to find out what the temperature inside will be. If it is above 40 degrees, it is not good for yeast.

It is impossible to burn it in this way. All we do is turn on the heating element for 40 seconds, and in such a short time the temperature inside the HB will not rise much, especially inside the bucket, but this time is quite enough for the thermal sensor, which is located above the heating element, to become warm.
Thus, we deceive the stove and it thinks that we have a heat at home, even if it is not so.

Owners of Panasonic stoves have a little secret - temperature equalization depends on the temperature inside the stove .... if it's cold, then 30 minutes, if it's warm, then an hour.

Therefore, if before starting the program, turn on the baking for 40 seconds and wait another minute, then the temperature will always equalize for 1 hour.

Your method does not work! Today I decided to try it for the rye setting in order to prolong the leveling and reduce the proofing. She turned on baking for 2 minutes. Then immediately the rye regime. The alignment was as usual the minimum - 45 minutes (out of a possible 45-60 minutes). That and in the instructions it is written that the duration of the equalization depends on the room temperature. In 45 minutes, the stove cools down to the desired state anyway, and it doesn't matter what you turned on there 45 minutes ago. The outside temperature is important to her.

[Sonadora]

Sonadora! thanks for support dough!
And we also love dairy, so that we have an egg with it - in the book from the Panasov only separately: either egg or dairy

[New vitamin]

New vitamin, replace some of the milk with an egg. And that's it!
And this recipe is really successful (I apologize for the immodesty). On its basis, you can think of so many things: add sesame seeds to it, and bake in the oven in the form of bread or buns in the oven. I took as a basis a recipe from the book "The Bible of a pastry chef", for a bread maker I altered it a little.

[New vitamin]

New vitamin, replace some of the milk with an egg. And that's it!
And this recipe is really successful (I apologize for the immodesty). On its basis, you can think of so many things: add sesame seeds to it, and bake in the oven in the form of bread or buns in the oven. I took as a basis a recipe from the book "The Bible of a pastry chef", for a bread maker I altered it a little.

Exactly! She did just that - she poured eggs into a glass, and then added milk to the required volume
We will test the recipe with dough

I've been thinking, but if you try to "cheat" the stove. Pour cold or hot (relatively, of course) liquid and then the stove have to equalize the temperature for an hour. What do you think will work?

Yet. As I understand it, your principle can be applied to any recipe, right? Only the amount of yeast needs to be reduced, right?

What for? You can just put the timer on a postponement, so another 30-40 minutes will be added, as long as you want, so much will be

It is impossible to burn it in this way. All we do is turn on the heating element for 40 seconds, and in such a short time the temperature inside the HB will not rise much, especially inside the bucket, but this time is quite enough for the thermal sensor, which is located above the heating element, to become warm.
Thus, we deceive the stove and it thinks that we have a heat at home, even if it is not so.

Why is it so hard? Set the timer, so it will be longer, if I need to stand for an hour, I just add a timer.

Marina, the most successful bread, always helps out, and if you add some other addition, she always plays in different ways. The result is always 100%, the main thing is to control the kolobok once during kneading and mustache.
Thank you

[Man]

ManThank you so much for such delicious bread and for the idea of ​​a quick dough! Now I bake almost all the bread! Every time I thank you in my heart, but I personally thank you just now. Thank you!

[Bear82]

Bear82, I apologize for overlooking the message in the subject.

Elya, Thank you! It is very pleasant that I like the bread.

[Manechka]

Manechka, thanks for the delicious bread
Today at lunchtime I pulled out of the stove and ran away on business, when by the evening half of the loaf returned, mine had already been crushed. But they came home only half an hour earlier than me. In general, I urgently took a picture of what was left, otherwise after dinner it is unlikely that there will be anything left.

[Natasha]

Natasha, what a beautiful, fluffy! This can be safely printed in a textbook on baking!

Can you please tell me, is 270 ml of milk not enough? I just use 600 grams of flour, usually 370 ml of water (or 330 ml of water and one egg) I have a different model of a bread machine, but I think this does not change the meaning

And the crust - exactly "light"? I turned out completely white

[Sonadora]

Sonadora, And I take this one, especially since I always do this ... (and I call it Pre-batch on Dumplings!))) Man, imagine this trick with bread in Panasika was born as forced measure: often suddenly turn off the light. And I'm afraid that this will happen BEFORE mixing in Panasika, I became first knead for 10 minutes, and only then set the Basic mode.
So the bread can be saved at almost any stage. Or in its cold, or in a gas oven ...
And here you have ... everything is spelled out in the recipe!
Thanks again. I will bake!
I take it too!
Now I'll drag them all the cute ones to me and try!



Sonadora, Manya, I baked your Bread !!!
We'll cut it tomorrow. I'll bring the cut. And now here ...

Brought the cutters!

[mamusi]

mamusiChka, Rita, I'm sorry, I didn't see your answer in the topic.
Cool bread, fluffy, already crumpled under its own weight.

fluffy

Yes, Manechka, that's right and delicious. Awesome. He's gone now!
I will bake often!

My first-born, as for me, then, the bread came out worthy, the hat did not fail, the form is cool. What it tastes like, and in the context, I find out only in the morning, but for now, his mission will be infused, and not disappoint with the taste in the morning. Thank you very much for the recipe.

[Chelopuk]

Chelopuk, welcome to the forum. Congratulations on your first bread!
For the first time, the result is quite good.

[Sonadora, Manya]

Sonadora, ManyaThank you for the recipe for this bread and the idea of ​​how to bake bread when it's cool at home!
The fact is that I noticed that with the onset of coolness, when the oven was not heated in the house, the bread began to rise worse.
And then I saw your recipe. I baked it, I liked it.And I thought, why not try, when it's cold, bake bread according to this principle? I tried it - it worked! And now, if I do not bake on a timer, I always bake using this method. And tasty, and less yeast is needed!





Here is evidence that it is not an unfounded statement. Ordinary bread, according to a recipe from a book to Panasonic.

Congratulations! Your bread looks good

[Bettina]

Bettina, wonderful bread! I am glad that the idea with the dough came in handy for Panas.

Mmmm, milk should be delicious.