Panasonic SD-2502. Plain white bread

Hello all members of the forum! I arrived at your, hopefully friendly, ranks.
I bought P 2502 a couple of days ago after long wanderings on the network. Just today I put it into operation (for a start, in Main Mode 01) with a medium crust. The whole bookmark is strictly according to the recipe. Only dry saf-moments were for pizza. Didn't find bakers. The gingerbread man turned out to be very dense and dry in the first batch. Added on the advice of Admin a spoonful of rast oil (Olive). and, although not recommended - a spoonful of water. The gingerbread man has gotten better. I waited impatiently for the end of the program. When I opened the lid, I saw that the loaf was not baked a little. How to finish - did not figure out. Maybe impossible. It was unloaded onto the grate - easily and without a stirrer. He covered it with a towel until it cooled down and tried it at night. Of course, I didn't bother a little, but it still turned out beautiful outside and inside and delicious. The crust is crispy. Glad to the first pancake (loaf) is not lumpy. We will continue to perimeter the ICS. Good luck to everyone in baking!

Good evening. I am the owner of the HP-2502. The other day I tried to bake ordinary white bread according to the first program. Size M (smallest), medium brown crust. The bread seemed to be a success, rose, baked, but the crust turned out to be even paler than the body of the roll itself, almost white, crispy. Can you tell me what is the reason?
PS: I acted strictly according to the recipe book in the instructions for Panas. Weighed flour by email. scales (400 g). Water in a measuring cup (260 ml.).

Yesterday we presented such a bread machine. We tried to bake in 02 mode (main fast) - it didn't work. The bread is not finished and the top is completely white. Today I will try 01 mode. I think it was not worth experimenting the first time. Tell me, please, maybe someone has already baked with live yeast, which are sold in briquettes. I prefer to bake with them. Tell me how to do it?

Take into the ranks of the BAKERY.)))) Here it is, my first bread.
🔗
🔗

Welcome to the friendly family of bakers! With the first bread!

Thank you!!!! So we met. ))))

The other day we became the happy owners of this miracle of the stove. We have already baked this bread 3 times. It turned out great, BUT the crust of bread on one side turns out to be a little more fried. This is more visible in the dark crust mode. I don’t understand whether this is a marriage of a bread machine, or whether this is a normal phenomenon. Has anyone come across this? And yet, after baking, the crust is crispy on the loaf, and later becomes soft, is that how it should be?

Yes, in a loaf from Panas, you can see that on some side the crust is a little more ruddy, but not always, it depends on the bread recipe. The crust softens very quickly if the bread is put in a bag. We don’t like crunchy, so I put the bread in the bag as soon as it cools down. If not put in the bag, then the crisp remains.

Thank you! Please tell me, after what time does it start to harden, if not put into a bag?

It is not at all necessary to put bread in a bag. You can store it in various bread bins, and even in a saucepan.
But, such as immediately after baking, the crust will not last long. Even if you just store bread on the table, the crust will not be pleasantly crispy for a long time, but will become strong. After about 1.5-2 days. Moisture will evaporate from the bread in any case.

Thank you! Please tell me, after what time does it start to harden, if not put into a bag?

But read here, you will learn a lot of interesting things "Drying and staling of bread - how, where and how much bread can be stored ?!" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144383.0

Bread is a perishable food

good afternoon) tell me the following ...
I have this SD-ZB2502 oven and this bread turns out great ...
the question is, can anyone try to replace yeast with a baking powder (raspusivach)? can anyone try to share your experience what and how it turns out and is there any sense ...
why such a question, a familiar person is not allowed yeast bread ...

what a miracle it is .... I have a bread maker for only three days. but has already managed to please to the maximum ..... this recipe is just awesome .. this is really ordinary white bread .. but the fact that it is homemade. it warms my heart .. just class .. everything worked out ... I love everyone !!!

Can someone tell me, the problem is that the top crust of the bread is bursting then not. This does not affect the taste of the bread, but it is still annoying. Bread maker Panasonic 2502. Thanks in advance.

Greetings to all! We also bought a stove mk for half a year we live in the country, we really want our bread! All summer we were buying ready-made mixtures and making bread in a multicooker - it bothered that you need to knead-follow-in short for me it's stressful The first two breads I ruined - at the same time it turns out great with the ready-made mixture, now I understand that the whole problem is in a measuring glass (in the past again forgot from the dacha electronic scales) I printed out the moderator's calculation on a measuring glass, tomorrow I will try: umnik2: maybe I won't get to the scales anyway, but I want bread
I forgot to write - it's not clear why I used active SAF-LEVURE yeast - I'm sinning on them. with wheat bakery-brand WE EAT AT HOME Help with advice-tomorrow evening I will make another bread (I would like to try my own)

[SAF-moment bakery]

I help with advice:
- we use yeast better SAF-moment bakery... Saf-levure is not very suitable and must first be dissolved in water.
- while we have time we read the topic The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? and especially topics on wheat dough (kolobok).
- all showdowns on failed bread, questions and answers here Help, nothing happens with bread !!! (Ambulance) , bread recipes should not be littered with posts of this kind.
- communication on x / Panasonic stove here Panasonic Bread Maker

At first, all the tips, in a hurry

here are my "5 cents". the first bread, strictly according to the recipe, turned out to be very large, rested on the lid and baked with a "mushroom", slightly burnt on the hat on the sides. reduced the dosage of yeast from 2 teaspoons to 1.5 - and it turned out such a handsome man

So I, having seen enough delicious photos of bread, decided to buy a bread machine, though there was a long selection process, today I bought my assistant! I baked bread according to the recipe of the author of the topic, only with a smaller tab, to size M with a medium crust, as in the instructions for the bread maker, although I replaced the water with whey. Everything turned out just superbly! I am very happy with the result and my family too!

Today I baked my first bread. I baked according to this recipe, I took the amount of size M per loaf, the color of the crust is medium. I was worried that the first pancake would be lumpy, but I was pleased with the result.

Excuse me, I would like to clarify: do you use serum instead of water? Or ~% water to whey ratio?

Water can be completely replaced with whey, or mixed in any proportion

Thank you)))

Well, I will report on the first bread))) Panas 2502.

It's just a classic, one might say))) good daily bread suitable for everything

[Bober_kover]

Bober_kover, beautiful bread!

hello please tell me how do you measure flour with scales or measuring glass? we just have the same oven and bread doesn’t work in it

One regular faceted glass 200g

I never made quick bread, because I read not very good reviews about it.
I always bookmark according to the instructions, flour in the first place, salt, sugar, oil, then water on top, yeast into the dispenser if dry.

Do you think it is worth stirring the dough with a blender so that there are no lumps?

[YuriZ]

YuriZ, there will be no lumps. Only at the very beginning, at 2 or 3 minutes, I help a little with a spatula, the mixture can stay in the corners or stick a little at the top.And so it turns out a good kolobok. In general, I have a little control

I have this 2502 machine, it was idle for several years. And then in the mode of "self-liquidation" I decided to get it. Took a classic recipe:

Wheat flour 600g
Salt 2h l.
Sugar 2st. l.
Vegetable oil 2 tbsp. l.
Water 370ml
Saf-moment yeast 2h. l.

Instead of water, I added 370 milk, but milk is not one of those that can be stored for half a year, but very high quality one that is not stored for more than 2-3 days, I recommend LOSEVO milk to everyone in St. Petersburg. Instead of vegetable oil, olive oil. The mixture was really very carefully whipped with a blender so that there were no lumps, the dough turned out to be gorgeous. Last time I did, I remember there were lumps. Everything else is prescription and program 03 for 4 hours. The bread is delicious.

The bread is delicious.

And fragrant.

And fragrant.

Very fragrant, but it turned out sweetish, moreover, with milk, peculiar, tasty.
But I still do the kneading in a separate container, beat the dough with a mixer :-) and dump the finished dough into the mold, but no flour on the walls and even more lumps.




The last batch was made with 400g of flour, respectively 1 tablespoon of sugar 1 tablespoon of olive oil 1 teaspoon of salt! But the salt is not ordinary, the so-called Adyghe salt.