Panasonic 2500. Plain white raisin bread

Category: Yeast bread
Panasonic 2500. Plain white bread with raisins

Ingredients

Dry yeast (using Saf-Moment) 1 tsp
Wheat flour, premium 400 BC
Salt 1 tsp
Sugar 1 tbsp. l.
Butter 20 g
Water 260 ml
Raisins 80 g

Cooking method

  • The bookmark is standard, according to the instructions for the bread maker, that is, first dry, then liquid.
  • Raisins - on call. Size M, medium crust.
  • But a cutaway loaf ... And the home ones did not let the bread cool down ...
  • Panasonic 2500. Plain white bread with raisins

The dish is designed for

finished weight 730 g.

Time for preparing:

4 h

Cooking program:

03 - regular with raisins

Note

This bread has become a favorite in our family. We cook it very often. And of course, we tried to change the recipe a little - they added milk powder, slightly increased the amount of sugar and raisins. For my taste - if you add 1 tbsp. l. dry milk, increase sugar to 1.5 tbsp. l. and raisins up to 100 g - will be much tastier.

Admin

Aldus, with the first bread on the forum It turned out neat!
alenastel
Thank you very much for the recipe))) the bread is very tasty))
Gray Bim
The recipe is simple, but the question is, if you added milk powder, then the amount of liquid should also be increased, and in what proportions? And yet, in the Panasonic 2501 model there is a dispenser, what does it mean to call raisins?
Rina
Raisins on call - this is for models where additives are added manually by a sound signal (Panas 254/256, 2500). For odd models (255/257, 2501/2) we use a dispenser. Just to avoid sticking, I advise you to rinse the raisins, dry them with a towel and roll them in flour (shake off the excess by "rolling" the raisins in a sieve).

If the milk is dry, then you do not need to increase the liquid or add literally 10 grams of water. In this recipe, the dough is simple bread, so the standard kolobok rule works, and we focus on it.
Gray Bim
Rina, you are just a storehouse of knowledge, thanks!
Aldus
I will return to my recipe, or rather to its modification - with the addition of milk powder and minor changes.
So:

Dry yeast (Saf-Moment) - 1 tsp.
Wheat flour, premium quality - 400 g.
Salt - 1 tsp
Sugar - 2 tbsp. l.
Powdered milk - 2 tbsp. l.
Butter - 20-25 g.
Water 260 ml
Raisins 130 g.

Approximately in this modification - the bread is even tastier ...

Let me remind you once again - program 3 (main with raisins), size S (small), medium crust - this is for Panasonic 2500-02

I just wash the raisins, and put them on a sieve - so that the water is glass, I don't roll them in flour.

I also tried to replace some of the water with orange juice - it's also good ...
Gray Bim
Aldus, the last recipe looks more like sweet pastries, does it taste like that?
Aldus
Well, this is not yet sweet pastries, but bread for tea ...
It turns out a little more magnificent than in the basic recipe, it tastes - not too sweet yet - exactly the taste of bread with raisins ... Good for breakfast with milk or coffee ... I also think that sugar can be partially or completely replaced with honey ...
Gray Bim
Aldus, I apologize, but what does the presence of powdered milk give, I want to try your recipe this week.
Aldus
milk makes the bread more fluffy, well, the taste changes slightly - closer to the bun
Aldus
Quote: labto

And when to wait for a call to Panasonic 2500, so as not to be on duty at the bread machine?

Under normal conditions (ambient temperature ~ 24 degrees) temperature equalization ~ 30 minutes and 1 batch - 25 minutes. That is about an hour. If it is warmer, then longer, if colder, then a little earlier. More or less like this.
Aldus
Quote: Gray Bim

Aldus, according to your recipe, bread was baked, but unlike yours, it did not come out very high, and the top crust was flat, a roll with a dome did not work out, and the structure inside pumped up, baked in the "bread with raisins" mode in a Panasonic 2501 oven, if any some hints, I will be grateful, I want to bring this recipe to perfection, thanks!
Did you control the gingerbread man? It looks like there is a lot of liquid in the dough
Gray Bim
The gingerbread man came out as kind of damp, but the impression is that this is from the presence of dried fruits, we will not bake and learn ...
Rina
we focus not only on stickiness, but also on the softness / elasticity of the bun.They remembered what a woman's breast, cheek, earlobe, butt of a child, belly of a sleeping cat should feel like to the touch ... And then they felt the bun with a finger ...
Gray Bim
Probably my cat's belly was loose, that's why such a bun came out ...
Aldus
By the way - if you forget to put the raisins in, you get a great milk bread ... (left the household order to fill up the raisins on the call - they forgot)
Melamory
Yesterday I baked one for a friend. Added 2 dimensional st. l. dry milk and 10 ml of water. Dried raisins in flour. Such a charm turned out! Then they ate together with a friend, and the cat helped, yelled so that it was impossible not to treat. He also definitely likes homemade bread more than the purchased one.
verolni
Thank you !!!! My first bread !!! Yesterday I cooked bread for the first time - everything worked out great.
I slightly changed the modified recipe - I did not put milk powder (there was not), - but changed the water to milk, 130g - I took 2 varieties of raisins + dried apricots. Added when mixing 1 tbsp. l flour.
Thank you so much - everyone really liked it.
tascha
Quote: Rina
I advise you to rinse the raisins, dry them with a towel and roll them in flour (shake off the excess by "rolling" the raisins in a sieve).
Tell me, is there a need to soak the raisins a little in water so that they are softer?
Demetrius
I did it according to the recipe, which is too much water. I began to add flour during kneading, imagine how you say the female breast)))) I'll see what happens.
Marisha Aleksevna
Good day! Girls and boys, can you please tell me if the water can be replaced with whey (the whey was left to make homemade cheese) and if so, how much of what to put? I have a bread maker Panasonechka 2500
Admin

Can be replaced!
Quantity as desired, in any proportion, and even a complete replacement. The main thing is to maintain a flour-liquid balance.
Marisha Aleksevna
Quote: Admin

Can be replaced!
Quantity as desired, in any proportion, and even a complete replacement. The main thing is to maintain a flour-liquid balance.
Thank you very much for your help, the bread turned out to be incredibly tasty! Baked according to the main recipe with the addition of fried onions. The only thing was that I had to reduce the amount of salt, because the whey from the cheese is already salty in itself, and I hadn't thought about it. But still, my family was very happy.

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