Panasonic SD-2501. Bread made from several types of flour.

[Ingredients Used:]

Panasonic SD-2501. Bread made from several types of flour.

Category: Yeast bread

Ingredients
Dry fast-acting yeast	1.5 tsp.
Wheat flour	300 grams.
Corn flour	6 tbsp. l. (60 grams.)
Hercules flakes	6 tbsp. l.
Salt	2 tsp
Sugar	2 tbsp. l.
Butter	2 tbsp. l. (30 grams.)
Milk	270 ml.

Cooking method

• Delicious and healthy bread can be made with a bread maker.
• 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, SAF-MOMENT yeast was used. One sachet contains 11 grams of dry yeast and is designed for 1000 grams of flour for light dough (cheesecakes, donuts, etc.) or 500 grams of flour for "heavy dough", for example, muffins. This dough can be considered "heavy". Therefore, one bag of SAF-MOMENT is used completely.
• 2. Fill up with corn flour and rolled oats. These ingredients should be added before the rest of the ingredients for better mixing. The smallest size oat flakes (3 mm) are used. Instead of rolled oats, you can use rye or barley.
• 3. Wheat flour is evenly poured on top.
• 4. Then add salt and sugar.
• 5. 270 ml is poured. milk.
• 6. Since butter reduces the fermentation activity of the yeast, butter is added last.
• 7. Set the size "L" 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

The bread maker bakes the dough very nicely and evenly. Cornmeal gives the crumb a golden hue. The bread is very healthy. A variety of ingredients can be added in small amounts.

Ingredients Used:




The resulting bread:

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!

And the recipe correctly states - butter 2 tbsp. l. (60 gr). In 1 st. l. - 15 gr., So you need 4 tbsp. l.?

The mistake in the recipe was fixed: Butter 2 tbsp. l. (30 grams.)

Bon Appetit!

Forgive me, or I'm even dull, or I don't understand with yeast. In a teaspoon of dry yeast: 3 - 3.2 grams (additionally checked by me on a jewelry scale). That is, one and a half tsp is a gram of 5. And you write that the whole bag is drunk - 11g? Am I confusing something? ..

If we were talking about the total temperature of the ingredients, then it could be equalized before using the ingredients. This allows you to bring everything to a common denominator and establish a starting standard reference point for temperature. Many people think that Panasonic bread makers stand and do nothing after launch, but I guess they just preheat the ingredients slightly to their standard temperature, probably about 20 degrees. It is impossible to strongly heat it up so that involuntary processes in the flour do not start.
This is a wise decision of Panasonic engineers to always start cooking under standard conditions and with constant equalized temperature of ingredients. This is the guarantee of the stability and success of Panasonic Bread Makers.
The instructions for Panasonic SD-2501 suggest using dry yeast 1.5 tsp.
The problem is that the lifting force of yeast is different in different countries and for different companies. It is impossible to bring this to one denominator and equalize, as is the case with temperature.Therefore, it is better to be guided by what is written in the yeast itself. Dry yeast producers know best what their yeast is designed for.
Of course, it is difficult to find the perfect amount of yeast, but flour is more tolerant of excess yeast than lack of it. It is best to start with a little more yeast and then gradually reduce it.
But the problem will arise again when the old proven yeast runs out and unfamiliar new yeast is acquired. The selection of the amount of yeast will have to start over. This is one of the reasons why, when cooks repeat other people's recipes with someone else's yeast, sometimes failures occur.
Therefore, I always indicate which yeast I used. The cooks, knowing their yeast and my yeast, can always adjust the amount of yeast they need.
I suggest that all recipes additionally indicate which yeast was used. This will only benefit our bread.

Bon Appetit everyone!

Yesterday we tried exactly this recipe, it is described in the instructions for the Panasonic SD-2501 bread maker. Only in our instructions not 270 ml of milk, but 2 tbsp. tablespoons of milk powder and 270 ml of water. It turned out very tasty, just like you describe. The only thing about yeast - we used Dr. Oetker 🔗 (7 grams in a bag), strictly according to the recipe, everything turned out well.
Today we are conducting an experiment. The amount of wheat flour was reduced by 50 grams and, accordingly, corn flour was added by 50 grams.

[Brads]

Today we are conducting an experiment. The amount of wheat flour was reduced by 50 grams and, accordingly, corn flour was added by 50 grams.

Brads don't be afraid to experiment!

Add different flours! But this will be a different recipe, so post it with your own theme!

Good luck!

[I suppose]

If we were talking about the total temperature of the ingredients, then it could be equalized before using the ingredients. This allows us to bring everything to a common denominator and establish a starting standard reference point for temperature. Many people think that Panasonic bread makers stand and do nothing after launch, but I supposethat they just slightly preheat the ingredients to their standard temperature, probably about 20 degrees. It is impossible to strongly heat it up so that involuntary processes in the flour do not begin.
It is a wise decision of Panasonic engineers to always start cooking under standard conditions and with constant equalized temperature of ingredients. This is the guarantee of the stability and success of Panasonic Bread Makers.

There is a whole topic about temperature equalization. There are many assumptions, and at the end there are experiments and conclusions. here

Hello! Vash chose from several recipes with corn flour and grits. This is my 4th bread since the purchase of the bread machine (not Panas). Here's what happened:




The flakes were "quick" wedge "Hercules". I mixed it on the Dough mode (in Supra), in the process I added 3 more tablespoons of flour. In this mode 5 + 20 min - kneading, then 1 hour - proofing. Then she took it out, laid it down with her hands, removed the mixer, and for 1 hour the dough stood just in a warm, disconnected HP. Has risen 3 times somewhere. Then the Baking mode - 55 min.
Thank you!
Oh, I forgot to write that I put the ingredients, as it is written for my HP and in most forums - first it was liquid, salt-sugar was loose in it, then it was free-flowing, at the end of the yeast. Yes, still under. oil levanula in the process of mixing 1 st. l, because the bun was first smeared on all the walls ... I was scared.

I made bread, but put it on size M, medium crust (with calculations from the Panasonic SD-2501 recipe book). Came out beautiful, but some small, only 530 grams (cub). For my taste, salt can be put in 1 tsp, because 1.5 is too much. I took dry yeast for a sample (Lviv), 7 gr. , milk 220 ml., chopped Hercules flakes (crushed) before laying. You still have to lay on a larger size) and obey you))

And what kind of bun should be? I'm doing it right now, I'm thin, sticks to the walls, and I'm afraid to add flour, because the flakes will still swell

It turned out very tasty.True, the oatmeal was not clean, Nordic added from 4 types of grain: oat, wheat, barley, rye.

[abl]

abl and flour was never added in the end? Gingerbread man became normal?

[abl]

abl and flour was never added in the end? Gingerbread man became normal?

I literally added a tablespoon, at first there was a bun of lindens and there was a mess under the mixer below, but at the end of the kneading, the bun was already gathered into a bun. Yes, I added a spoonful of butter, according to the recipe, butter, but I didn't have it, I took vegetable.

Clear. Thank you.

This recipe is one of our favorites in our family.
I replace corn flour with whole grain.
For our taste, the most fragrant flakes are 6 grain "Uvelka", which include buckwheat.
The gingerbread man is always wet, no matter what wheat flour it takes, the gingerbread man always requires my participation -) and additional flour.
In one of the topics I was advised to bake it on the "Diet" mode (Panasonic 257). Indeed, due to a longer proofing, the "dietary" one for this recipe is better suited than the "main" one recommended in the book.

I also baked bread using this recipe. The first time it was size L, the bread turned out to be a handsome man, but the second time it was size M, and I had to add 3st. spoons. it turned out beautiful, but low and the crumb is dense. We loved this recipe!

Recently I baked this bread in size M, the dough turned out to be completely liquid, but I did not add anything. I opened it at the end, the roof fell through, it turned out to be such a brick. Was upset. My husband came, tried it and even jumped. He liked it so much! Indeed, the crumb is all nostril, slightly moist, but tasty. Now he demands to repeat the "failure" and says that this bread is almost the leader in the rating.

I have been baking bread according to this recipe for a long time. But I corrected it a little: I put 320 grams of flour for an average size, I removed the milk powder (it is indicated in my recipe), I replace 270 ml of water with milk. It turns out airy, tasty and with a good "roof" bread. Success to everyone !!!

Good afternoon, bakers. Your help is very necessary.

Yesterday I baked this bread for the first time, size "M". I bake bread at night, that is, I put the ingredients in, and look in the morning.
Instead of bread, I got a wet cake

For baking bread of size "M" in the recipe says to use 225 grams of millet flour and 4 tbsp. l (40 gr) corn. I always weigh the flour, that is, in this case, I put 40 grams of corn flour.
Maybe there is a mistake in the recipe and you need to use 4 * 40 = 160 grams of flour?

Thanks a lot for the recipe! Everything worked out. I was worried that the bun was a little sticky, but everything went up perfectly. The taste is wonderful.

I have a funny way to choose a recipe.
I have just such a Panasonic and, accordingly, there is a book with recipes. But recipes are not baked from a book, but from a forum - just go!
In general, I baked it yesterday, I liked it very much, a pleasant smell, the crumb does not crumble, the taste is special, but it is quite and quite edible.
In general, thanks to Kolobok, without him I would not have found this recipe!

the taste of nicho is special

I can argue with the author of these words. This bread has a very wonderful taste !!! Many thanks to the author!
I chose bread for my same model of a brand new bread machine.
As a result, my family has been calling this encore for the third time