Panasonic SD-2501. Egg bread.

[The resulting egg bread:]

Panasonic SD-2501. Egg bread.

Category: Yeast bread

Ingredients
Dry fast-acting yeast	1 tsp
Wheat flour	400 grams.
Salt	1.65 tsp
Sugar	1.65 tbsp. l.
Butter	25 grams.
Eggs	2 pieces
Milk	160 ml.

Cooking method

• Beautiful and delicious egg bread.
• One of the best breads.
• Recipe from the instructions for the Panasonic SD-2501.
• 1. To prepare this bread, put dry yeast on the bottom of the mold. In this case, we used Dr. Oetker yeast. One packet contains 7 grams of dry yeast and is designed for 500 grams of flour. You can measure nothing and empty the bag completely.
• 2. Wheat flour is poured on top.
• 3. Then add salt and sugar.
• 4. Fill in 160 ml. milk.
• 5. Two eggs are added. In this case, we used C1 eggs. The total weight of 2 whole eggs is 120 grams.
• 6. Since butter reduces the fermentation activity of yeast, butter is added last.
• 7. Set the size "M" on the bread maker.
• 8. Set the crust color on the bread maker. In this case, a program for a dark crust was installed.
• 9. Next, you need to run 1 program called "Basic Bread".

Time for preparing:

4 hours 5 minutes

Cooking program:

1 program for Panasonic SD-2501

Note

Panasonic SD-2501. Plain white bread:

The resulting egg bread:

The photos show three baked breads in a Panasonic SD-2501 bread maker. They all had the same amount of wheat flour, the same yeast, and baking programs. The amount of salt and sugar is almost the same.
Regular white bread was prepared using sunflower oil and water, and milk bread was made using butter and milk. In egg bread, in addition to milk bread, 2 more eggs are added. In the center is egg bread, milk bread on the left, and regular white bread on the right.
A bottle of milk is placed next to those breads in which milk was used.

Milk, egg and regular white bread:

The results are clear and speak for themselves.

Sunflower oil makes bread crumb airier and more porous, but reduces the uniformity of the dough.

Milk and butter increase the plasticity of the dough and increase the elasticity of the crumb, but inhibit the rise of the dough.

Egg bread combines the airiness of regular bread and the smooth smoothness of milk bread. In addition, the crust is more crispy and crispy.

Milk bread is good for sandwiches, and egg bread is a good substitute for a whole breakfast.

I started baking less than a week ago and everything is working out for me. It will work for you. Try it!

Discover the wonderful world of bread makers!

Similar recipes

Egg bread (bread maker) (Tan-yana)

Egg bread (oven) (AXIOMA)

Egg bread made from flour "Zdravushka" (lega)

Nice and neat bread turned out

Read about the effect of milk on bread dough here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102085.0
"Enhancing the crust color
The combination of proteins and lactose in dairy products provides the right blend for Maylard's browning. Remember that Maylard browning is the breakdown of sugars and proteins that affects the color and taste of baked goods. When cooked with milk instead of water, the baking time and temperature may need to be lowered to reduce browning reactions. "

Read about the effect of fat on bread dough here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3414.0
“The fat component in the dough physically works as follows: fat cells lubricate the gluten threads, giving them additional elasticity, envelop the starch grains in the crumb, giving it elasticity, fluffiness and additional gas-holding capacity.
The usual dosage of fat in bread is 1-3% "

[powdered milk and yolks]

Hello everyone! Merry Christmas! Once again I am convinced that choosing the Panasonic bread maker, I did very right. Bread always turns out not only tasty, but also beautiful. Recently, when baking white bread, I often add powdered milk and yolks(the daughter is engaged in pastry and often yolks are left from the meringue) and the bread is amazing. This is especially true when preparing sandwiches in a sandwich maker. And since I have the ability to control the kneading (in P-255, in almost all modes there is temperature equalization and the stove simply "does not work" for some time), I knead the dough in the "Pelmeni" mode, monitoring the state of the bun. Therefore, I do not adhere to the exact recipe, but add the necessary (flour or water) during the kneading process. Sorry if I wrote off topic, the point was that milk and egg bread are always tastier than plain bread.

I don’t know why your simple bread on water did not work out very well. I have breads that look the same on both water and milk. It might taste a little softer in milk. I always control the gingerbread man. Sometimes I add flour, I bake only with live yeast. Soak them in 50g water and 1 tsp sugar for 10 minutes

Mess, you do not understand. My bread always tastes good. Moreover, most often I do it on the water. It's just tastier in milk and the structure is slightly different.

Today I also baked egg bread for the first time. True, I have 160 ml of water and 1 2/3 tbsp in the instructions for the bread maker. l. milk powder is indicated, I put it that way, but reading the forum and my female logic)))) tell me that these options with an equal sign can be written.)))

In the process of kneading, for some time under the kolobok there was a circle of dough, seemingly not liquid, but stubbornly refusing to interfere with the kolobok. I dust the flour, probably with a teaspoon, I did not risk it anymore. By the end of the first batch, all the contents of the bucket had gathered into one bun.

The bread is incredibly tasty, aromatic, firm crumb, crusty crust. At the same time, a small (according to the recipe) roll came up to the same size as a regular roll of the largest size came up last weekend. The weight is 645 grams.



I used these products. I bought flour on the recommendation of a friend for a test - I still have to go buy, the result is painfully good. )))

I baked it according to your recipe, I really liked the taste of the bread, thanks.

I just had to suffer. Increasing the volume from 400g of flour to 650g increased the volume of eggs, respectively. I had to add a lot of flour in the end. Fitted well, continued to increase even when baking began - this is my first time. I wanted bread for 1000g, so I chose the mode, but got 1175. Apparently because of this, in some places it was not baked, as it seemed to me.
But the main thing I liked the taste, and I will continue the experiments to get the perfect result.

I'm a newbie. I baked egg bread for the first time. The bookmark was carried out according to the recipe, but the bread did not work. I don’t understand why?

I'm a newbie. I baked egg bread for the first time. The bookmark was carried out according to the recipe, but the bread did not work. I don’t understand why?

We take the recipe of our bread, what and how much they took, measured and go to the topic Help ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 and we'll sort it out there

I created bread (the second in my life) exactly according to your recipe. It turned out like in the picture) Thank you so much! True, my daughter rejected the crust, next time I will make it medium fried. In the process of kneading, the bun was also somewhat uneven, and I added 1 tsp. flour (I use Kiivmlin, I also like the SAF-MOMENT yeast - 7g.) Plus the eggs gave 107g, not 120g. as in the recipe, but this did not affect the quality of the bread. Thank you so much for the site, support and inspiration!

Thank you so much for the site, support and inspiration!

Bake homemade bread for health, it's tasty and healthy!

Thanks for the kind words to the site!

Thanks for the recipe! For the first time in all the use of bread makers, I got a beautiful and hopefully delicious bread!
Before that, the top always sat down, or rather, she did not even think to rise

Please tell me what does "butter last" mean? Is it necessary to open the bread maker in the process and put butter at a certain moment? Or just put a piece of butter on top along with the rest of the ingredients?

Quote
Please tell me what does "butter last" mean? Is it necessary to open the bread maker in the process and put butter at a certain moment? or just put a piece of butter on top along with the rest of the ingredients?

the butter is put along with the rest of the ingredients, just last in line

And if butter, and it is written that 1 tbsp is taken. l., then it must be preheated to be liquid?

And if butter, and it is written that 1 tbsp is taken. l., then it must be preheated to be liquid?

No need to heat, take a piece of butter weighing 10-15 grams, keep warm until soft.

I was one of the first to bake your bread (I have a bread machine for the fourth day), though I counted everything at 6oo grams of flour for a large loaf (we have a large family). It turned out to be an amazing, lush, tasty (even slightly similar in taste to Easter cake) bread. The husband and children are delighted. I really don't know how to insert a photo, otherwise I would have boasted.

though I counted everything on 6oo grams of flour for a large loaf (we have a big family). The result is amazing, lush, delicious:

Congratulations on your successful development!

Not as a criticism, but did not understand why count it yourself? This is the recipe from the instructions, and there all the calculations are already indicated ... Maybe you just did not pay attention ...?

Photo insert: How to insert a photo into your message. Be sure to brag!

Here he is - handsome Now I would like to bake it only with sourdough, but I don't know how much sourdough is needed.

Hello, friends ! Here is the pie after 4 hours of baking. Only from the stove, I have not tried it yet, but in appearance - just a perfect handsome man! I did everything according to the recipe from the attached instructions with a small addition: I added 3 hours. l. sesame seeds, 3 tbsp. l. rye bran, 2 tbsp. l. flaxseeds and therefore increased the amount of water by 10 ml. (280 ml.). And yet, instead of butter, which in principle I don’t use, I always add 2 tbsp. l. unrefined or, as in this case, mustard oil. Exit: 957gr.
ml]

And tonight I baked bread for my mother. It turned out very beautiful. The smell was awesome in the apartment I think it tasted just as good



Pekla in Orion There was no milk, I put water according to the recipe and 2 tablespoons of powdered milk Thank you for sharing such wonderful recipes with novice bakers

Yesterday I baked egg bread in a Panasonic 2500 bread maker. Everything turned out great, but too small. I have a family of 6 people. So I have a question - if you put on a larger size, do you need to add ingredients?

So I have a question - if you put on a larger size, do you need to add ingredients?

It is necessary not only to add ingredients, but to completely recalculate the recipe for the amount of flour that you plan to knead.

It is necessary not only to add ingredients, but to completely recalculate the recipe for the amount of flour that you plan to knead.

And how to do it?

[Recalculation of the number of ingredients in the bread recipe.]

Recalculation of the number of ingredients in the bread recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

Yesterday I baked egg bread in a Panasonic 2500 bread maker. Everything turned out great, but too small. I have a family of 6 people. So I have a question - if you put on a larger size, do you need to add ingredients?

And how to do it?

This recipe is not author's, but from the instructions for Panasonic. There, in the instructions, there are calculations for a different amount of flour. Just take all the ingredients in XL size and you don't need to recount anything yourself.

And here is my egg bread, fresh from the oven, according to the recipe for a bun

The bread turned out to be very tasty

Guys, I had one question: almost all programs allow a timer, but I am confused by the fact that theoretically it is possible to leave ingredients such as milk and eggs in the HP for the night. What do you think is possible or not?

Guys, I had one question: almost all programs allow a timer, but I am confused by the fact that theoretically it is possible to leave ingredients such as milk and eggs in the HP for the night. What do you think is possible or not?

In the instructions for Panasonic, it is not recommended to make bread according to such recipes on a timer.

that's just the point what they recommend

that's just the point what they recommend

The Ingredients for Bread Making section on dairy products says, "If you use milk instead of water ... do not use the timer as the milk can turn sour." And the timer icon in the recipe for milk and egg bread means that you need to understand that you can use it for a short delay (so that the bread is ready at a certain time), but within reasonable limits, and depending on the temperature in the room.

Guys, I had one question: almost all programs allow a timer, but I am confused by the fact that theoretically you can leave ingredients such as milk and eggs in the HP for the night. What do you think is possible or not?

How long have you been sleeping? If it's 8 hours, as doctors recommend, then estimate how much will it stand there? The program will run for 4 hours, you can add 1 hour so that the finished bread will stand on heating. Remains 3 hours of waiting at room temperature. Given that the milk and eggs are out of the refrigerator ... So what happens to them?

Please tell me how to make such bread so that the crust is not thick and hard?

Thanks for the recipe!
I do not like to cook from a book, it is more interesting to watch recipes with photos and reviews on the forums)))

This is my third bread, I decided to make an egg one, until I tried it (it is cooling

Is this called "blowing the roof off"? Is there a lot of yeast?



And this is against the background of baby juice, to roughly see the size of the bread)



Can't wait to cool down and cut, yum-yum

Can you please tell me, can you use ghee instead of butter in the recipe?
P.S.: Do not judge strictly - I'm just starting to master the wisdom of a bread machine.

You can use ghee instead of butter, it might taste better.

Can you please tell me, can you use ghee instead of butter in the recipe?
P.S.: Do not judge strictly - I'm just starting to master the wisdom of a bread machine.

Any baked goods made with ghee will turn out to be much more aromatic and fluffy than with ordinary butter. It is a fact .

Thanks a lot for the recipe. Very tasty, fragrant white bread, I am a beginner baker (I bake the 2nd week), I tried to bake Egg 2 times strictly according to the recipe, everything worked out

Can you please tell me if this bread can be baked in the program French bread, because the recipes are very similar. I just really like egg breads, and I haven't even tried the French program on milk alone. Thank you

This recipe is from a book. Made on SD-ZB2502, everything is strictly according to the recipe. Saf-moment yeast into the dispenser, program - 01, medium crust - it turned out just awesome.

Panasonic SD-2501. Egg bread.

Good day!
Made according to your recipe - delicious bread!
Thank you for the recipe!
Photo below

[Kolobok II]

Kolobok II

Thanks for the recipe. The result is a delicious rich bread. Only I replaced a spoonful of sugar and milk powder with a spoonful of condensed milk. And he made it in XL size (HP 2512). True, I threw a little more yeast, the loaf almost tore the roof ... you need to be careful.

Girls tell me. We love this bread very much. Children going on vacation, will he lie on the train for a day?

Well, at home, bread is packed in a bag for a day, and even longer
If the bread is baked with high quality, it will be fine in a day. It can be sealed in a vacuum bag for safety - it will be even better

Interesting .... What am I doing wrong ?! I don't have such a difference in growth in breads, like the author of the topic ...
In terms of crumb structure - yes, everyone is different, but not in height ...
Shaw my hands are out of w ... Ivota are growing or what ?!

I wanted to go. So I'll just put one in a new bag. The second is in the vacuum. That year they rode the heat on a horror train. Everyone's bread was covered with mold before our eyes, but mine cannot eat without bread.

I brought thanks to the author for the recipe! The bread is delicious and soft!

I tried to bake egg bread without sugar and with sesame seeds. Because of the seeds, I increased the amount of milk.
The total recipe turned out:
Oetker yeast, 2 tsp (a bag is designed for 500 g of flour, about 3 tsp in a bag)
Wheat flour 400 g.
Eggs C1 2 pcs.
Milk 170 ml.
Butter 1 and 2/3 tsp. (or 25 g.)
Sesame 60 g.
I baked on the main program, size M, the crust was dark, the seeds were added immediately.
The result is in the photo.
The bread turned out to be low, dense, porous.
It does not crumble much, well suited for toast. Yeast, in my opinion, can be less.

The bread turned out to be excellent, a little with a tuft (a little underfilled milk), but very tasty. Indeed, as mentioned above, it looks a bit like Easter cake)))
Tall, crumb is very airy

Here, I only managed to shoot the crust))))