Panasonic SD-2500, SD-2501, SD-2502 (2)

Good day! Tell me please, should you knead rye bread at 2500 with an ordinary spatula or should you buy it for rye bread? And I also wanted to ask where you can see recipes for bread with dark beer?

[knead with an ordinary spatula]

Good day! Please tell me, rye bread at 2500 knead with an ordinary spatula or should you buy it for rye bread? And I also wanted to ask where you can see recipes for bread with dark beer?

Mixes easily with a regular paddle.
In the search you type - Beer and all the recipes in a bunch.

[Beer bread (bread maker)]

Good day! Tell me please, should you knead rye bread at 2500 with an ordinary spatula or should you buy it for rye bread? And I also wanted to ask where you can see recipes for bread with dark beer?

Beer bread (bread maker)Category: Yeast bread
Ingredients
Olive oil 1 tbsp l. (even a little more)
Strong tea leaves 75 ml (per sachet)
Kefir 75 ml
Dark beer (Lviv porter) 200 ml
Rye flour 260 g
Wheat flour 300 g
Sugar 1.5 tbsp. l.
Salt 1.5 tsp
Coffee 2 tsp.
Dry yeast 1.5 tsp.
Cooking method
• laid it in this order, the mode with the initial heating (rye or with bran), the average size (although the output turned out to be 870 g).


Note
I report - the bread turned out to be very tasty! indeed, an explosive mixture of ingredients, but the result is excellent! I could not even resist and cut off a piece from the hot bread.
beer with coffee gives both color and even bitterness (slightly) - very tasty.
only I slightly changed the composition (some products were not at hand).
next time I will buy potato flakes and I think I will replace sugar with honey ... we will experiment
the bread is wonderful!

I apologize to the author of this bread - I copied this recipe, but I don't remember the author.
Well, and for you, Olga, I think it will come in handy.

Thank you! And if there is no "rye" mode, then on which oven or how to combine programs?

Thank you! And if there is no "rye" mode, then on which oven or how to combine programs?

In Panas 2500 wheat-rye is perfectly handled by the "diet" (and even fast diet) or "gluten-free" regimen.

Tell me in PANAS SD-ZB2502 who baked bread with rye bran?
if not on the topic, then prompt and direct to the desired topic ...

Hello everyone! Sonulya today presented HP Panasonic 2500, before that there was LG, but I can't figure out the recipes, read the instructions and most of the recipes for 2501, tried rye, it didn't work out low, heavy. Maybe someone from the owners of this what can tell from which model the recipes are suitable? Or pokes a finger at the right recipes? I WILL BE VERY GRATEFUL

Kapeliya777, congratulations on your purchase !!! A wonderful stove, I also recently became the owner of it! And in the book there are recipes for both 2500 and 2501. I baked basic, egg, French according to the instructions. And here, on the forum, there are many recipes for our oven adapted, here there are also recipes for rye bread. Here I am, a few posts ago they gave the recipe, I have not tried it yet, but as I try, I will report back.

Beer bread (bread maker) Category: Yeast bread
Ingredients
Olive oil 1 tbsp l. (even a little more)
Strong tea leaves 75 ml (per sachet)
Kefir 75 ml
Dark beer (Lviv porter) 200 ml
Rye flour 260 g
Wheat flour 300 g
Sugar 1.5 tbsp. l.
Salt 1.5 tsp
Coffee 2 tsp.
Dry yeast 1.5 tsp.
Cooking method
• laid it in this order, the mode with the initial heating (rye or with bran), the average size (although the output turned out to be 870 g).

The oven is said to be "Dietetic" or "Gluten Free".

Good luck to you!

Olga40 THANKS !!!! for congratulations!!!!!!! I'll get used to the new assistant, but it's a little easier, I already have experience of communicating with HP.

I ran out of wheat flour, I'll buy the current tomorrow ..... but there is no bread .. I have to do it. Tell me if I replace wheat flour with rye in the main bread ...what happens? : girl_cray1: Creepy? And if possible, then take everything in the same proportion as with wheat?

Oh girls ... (Or maybe boys) I delivered my beauty in 2501 140 km to the house ... Well, I think I'll start experiments tomorrow ... I couldn't stand it by 24.00. I want to look at the computer for the recipe on our beloved ... my daughter did not let her at the computer ... well, I took it from the BASIC instructions WITH RAISINS. I woke up in the morning looking into my beauty !! ! AND THERE IS BREAD: girl_claping: instead of raisins, I put caraway seeds ... the lid just burst probably a little too much water? AND EVERYTHING EQUAL THANKS YOU GIRLS FOR WHAT YOU ARE !!! GOLD your HANDLES !!!

[Waist70]

Waist70, congratulations on the addition to the family!
The stove will delight and delight you ...

If there is a crack in the roof of the bread, then this is usually from a slight lack of water, just the flour turned out to be a little drier than needed.

Oh girls ... (Or maybe boys) I delivered my beauty in 2501 140 km to the house ... Well, I think I'll start experiments tomorrow ... I couldn't stand it by 24.00. I want to look at the computer for the recipe on our beloved ... my daughter did not let her at the computer ... well, I took it from the BASIC instructions WITH RAISINS. I woke up in the morning looking into my beauty !! ! AND THERE IS BREAD: girl_claping: instead of raisins, I put caraway seeds ... the lid just burst probably a little too much water? AND EVERYTHING EQUAL THANKS YOU GIRLS FOR WHAT YOU ARE !!! GOLD your HANDLES !!!

with the acquisition, let it please, like all of us.

[Waist70]

Waist70, congratulations on the addition to the family!
The stove will delight and delight you ...

If there is a crack in the roof of the bread, then this is usually from a slight lack of water, just the flour turned out to be a little drier than needed.

Thank you !!! And I thought on the contrary that there is a lot of water ... So I will add.

[Waist]

Waist, look at the first message in the topic and read the "Manual ..." and the Rule of the kolobok. It's easy to control the kolobok. Unless, you will have to watch the moment the batch starts.

Another question has ripened. : - \ We can't find malt here during the day with fire. And there is kvass wort ... SO HERE how to replace malt with wort like it: hleb: add ??? For baking rye bread naturally

Kvass wort is enough 1-2 tbsp. l. for 400-500 grams of flour (mixture of flour), liquid wort, can be added directly to the dough, or dissolved in water intended for the dough

Modernization of Panasonic is highlighted in a separate topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169270.0

Then the "Non-standard firmware for the bread machine. What functions are missing?" also transfer dear Rina there. It's here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=99982.0... Or a subtopic of some thread. You have made the right decision.

Is the non-standard firmware already implemented or is about to be?

And the glass is already there, and the LEDs, as I understand it, are a matter of real nearest time.

[baking]

It looks like you haven't mastered the page that branches dear Rina. To cram a couple of LEDs is not a problem. People complain that the signal is painfully quiet. And this Panasonic feature must be bypassed as a thread. And there are some sensible suggestions. And you are all with this glass. And in my opinion, so absolutely unnecessary bells and whistles. The author writes that he is going to control the dough when baking. What is the use of this control? Is it in the process baking can I intervene? I thought not. But maybe I don’t know the thread, I’m still a young baker and just learning
Dear Rina, I'm not quite familiar with the forum yet. Maybe you have a topic-section like "Questions to the administrator-moderator" here, where you can invite for such a conversation on specific issues? For example, like this one.

People complain that the signal is painfully quiet. And this Panasonic feature must be bypassed as a thread.

For me it's so great that HP is so quiet and does not yell like a pig, there is enough noise in the kitchen. If there is a possibility of missing baking, I set the timer on my mobile

Three pages isn't much to read.
In the topic of firmware, only SUGGESTIONS and SUGGESTIONS. There is no implementation yet. There will be an implementation, I will combine them in one technical topic dedicated to successfully implemented upgrades.

As for the glass - I also do not consider it necessary (as for me, it is a completely unnecessary gadget), but there are people who need this glass. Or at least play with it in order to understand whether it is necessary or not.

As for the sound, I fully support sazalexter.Besides, Panasonic has a very good quality - you ALWAYS know when he will finish the program. And it's not so difficult to consider that the bread will be baked in 4 or 6 hours, for example. But again, maybe someone wants to please his wife with some thematic signal instead of a quiet squeak. So that in the morning in the kitchen something like "Morning paints with a gentle light ..." or "Black eyes"

So that in the morning in the kitchen something like "Morning paints with a gentle light ..." or "Black eyes"

This is exactly what I meant. Then really, we are waiting for proposals.

[eight]

Signals normal in volume, there is not one of them, but eight... And they repeat for a while, if you don't press the stop button.

The Japanese seem to be quiet. Their multicooker quietly beeps if you don’t hear the TV, ONLY IN FULL SILENCE ... would not get damp. And here's what mixes: girl_curtsey: quietly for this huge: girl_romashka: MERSIE !!!

This is what I meant. Then really, we are waiting for proposals.

Well, if you really be completely capricious, then let it be spoken in a voice like in a mutivar cuckcoo (VOICE GUIDE) when choosing programs, WILL BE GOOD FOR PERSONS WITH PAINFUL SIGHT.

[eight]

Signals normal in volume, there is not one of them, but eight... And they repeat for a while, if you don't press the stop button.

Nooo, I have mastered the entire hundred pages of this topic and many complained about the signal too slow. You either sit the whole baking process near the HP, or in Panas you messed up (changed your feature) and put a louder piezik in your HP than you wanted. So you rejoice. By the way, I also hear all the signals when I am nearby. But do not forget that there are still signals (2 pi-pi in total) before manual injection. And after 2 or 4 minutes the lifting process begins. Fig toda you throw in a thread.

The Japanese seem to be quiet. Their multicooker quietly beeps if you don't hear the TV, ONLY HEAR IN FULL SILENCE ... And I don't hear the bread maker at all ...

At first, against the old bread machine, the signal seemed very quiet to me, but now I'm used to it and I can hear it perfectly. And the multicooker squeaks normally.

... And here's what mixes: girl_curtsey: quietly for this huge: girl_romashka: MERSIE !!!

It's yeah !!!

Nooo, I have mastered the entire hundred pages of this topic and many complained about the signal too slow. You either sit the whole baking process near the HP, or you messed up in Panas (changed your feature) and put a louder piezik in your HP than you wanted. So you rejoice. By the way, I also hear all the signals when I am nearby. But do not forget that there are still signals (2 pi-pi in total) before manual injection. And after 2 or 4 minutes the lifting process begins. Fig Toda you will throw in a thread.

SD-2501, the piezik is the same, and I'm kind of used to it. In general, I am sure that when developing a bread machine, everything is taken into account, including the volume of the signal. Well, it must be borne in mind that the developers are, unlike us, a completely different country, nation, culture and everything in general ...

[Waist70]

Waist70, I can advise - do not worry about taking out the bread immediately after the end of the program. Leave the bread to sit in a bucket (in a bread maker) for at least half an hour or an hour. I generally stand up to a temperature where I can take it out with my bare hands. If you take out the bread while it is still lukewarm, it will quickly go damp, the crust will dry out normally. And there is no risk of getting burned (I stopped believing exactly this manufacturer's recommendation - to take out the bread immediately after baking - after I burned my hand quite seriously). By the way, in fact, in a bread maker, it seems to me, this is exactly the option that is supposed. Otherwise, why do you need a heating mode for ready-made bread?

Good evening everyone!
I finally bought a bread maker today, Panasonic SD-2501. As they say, the idiot's dream has come true.I baked the first bread today, not without flaws, of course, but edible, almost all of them have already been reduced. Before buying, I sat on this site for a week, studied the information. I read the rule of the kolobok, of course, my head formed my own idea of ​​how it should be. BUT ... explain to me, please, is it possible for the kneading stage to last 5 minutes? For more than an hour the stove was on Standing, I regularly glanced at the display, then I was distracted by 5 minutes, and she had already switched to Ascent? Either I'm dull and don't understand something, but what about the first batch-pause-second batch? When did you have time to knead the dough?

When did you have time to knead the dough?

Have you dropped by? Was it involved?

didn’t look, it got into my head that you shouldn’t open the lid on the rise

didn’t look, it got into my head that you shouldn’t open the lid on the rise

I think that you had to stand for only half an hour, and then knead. She kneads quietly if I'm in another room. I am guided by the clock, so the process is not audible at all .. And for 5 minutes before the end, for some reason, there is a rise, and then again it kneads a little actively so, and finally goes up. Tell me, did you get the bread?
And then my brother was visiting me, he saw a bread maker, caught fire with it .. Literally a week later I bought it, consumed 2 kg of flour - he did not succeed, I don’t understand the instructions or read it, so I haven’t read the introductory course to him yet and the proportions did not tell, he did not succeed. Now he is the main baker in the house.
And good bread to you.

didn’t look, it got into my head that you shouldn’t open the lid on the rise

Do not open during baking, but you can gently while lifting. All the more so at first. When we bought and delivered bread, we were sitting in the same room with my husband, talking. Everyone was waiting for the batch to go ... in short, they realized that it had been going on for a long time, when almost everything had already been kneaded.

Do not be afraid to look into the bread maker until the last hour of its operation!

Think about this - our grandmothers-great-grandmothers, who still baked bread themselves, did they really adhere to some kind of temperature regimes and time with an accuracy of a degree and a minute?

Bread dough, if right, is very forgiving. My youngest child more than once climbed into the HP and with all his five hands squeezed wheat dough on proofers. And nothing - it turned out wonderful bread (and maybe that's why).

I even peep in during baking, but very carefully - I lift the lid just enough to peep and appreciate how much the bread has risen, and immediately close the lid.

============================
Once again: the manufacturer forbids opening the lid in order to avoid claims from not too reasonable users. This is from the series "do not dry pets in the microwave" and "be careful, the coffee is hot!"

And whimsical in relation to "look" and "touch" - this is a very rich tender dough like Easter cake. It was impossible to disturb him, even to speak loudly in the house.

Thank you all for your answers and advice, I realized that I burst yesterday, nothing, today I will bake again, taking into account mistakes. In general, the bread turned out, the last pieces were eaten in the morning, and they were tastier even than in the evening))) the roof fell off, and there was a little flour from one side from below, but it was baked.

[Toffee]

Toffee, most likely there was a slight overkill with liquid.

Would you like to tell (albeit, for the umpteenth time) how I determine whether the flour / liquid balance is appropriate or not? However, I use it when working with compressed yeast.

I make a dough - I take yeast, HALF flour and liquid, and put it all on the "pizza" mode. The kneading starts immediately, after 5-7 minutes a bun is formed, and I estimate it. I reset the program, fall asleep and fill in the rest of the products and set the main program. ALL! And there is no need to guard the batch for the main one. By the way, if you want, you can put the second stage with a delay so that the dough will work for an hour or two right in the bucket. The bread is extremely tasty with all the simplicity of the recipe.

I make a dough - I take yeast, HALF flour and liquid, and put it all on the "pizza" mode. The kneading starts immediately, after 5-7 minutes a bun is formed, and I estimate it. I reset the program, fall asleep and fill in the rest of the products and set the main program. ALL! And there is no need to guard the batch for the main one. By the way, if you want, you can put the second stage with a delay so that the dough will work for an hour or two right in the bucket. The bread is extremely tasty with all the simplicity of the recipe.

Ahaaaaaaaa !! Rina, grand merci for valuable advice! I haven’t seen it before, but I didn’t look through all the topics, I adopted

Here I just described the work with the dough. And by the way, I'm starting to campaign for live (pressed) yeast. Well, the bread tastes better on them!

Take a basic recipe for wheat, say, 500 g of flour. This amount will require 7-10 grams of fresh yeast (calculating 1.5-2 grams of yeast for every 100 grams of wheat flour).

Yeast, half flour, half water, 0.5 sec. l. put salt in a bucket, put on the "pizza" mode for 15 minutes. Then you reset the program, add the rest of the ingredients to the bucket (the second half of the flour and water, the remaining salt, butter, sugar, if you use it), set the "main" program with the addition of two hours (or you may not add, but this will be decided by own experience and capabilities). It would be nice if the flour was 1 or 2 grades Yes!

or you can simply crumble fresh yeast to the bottom of the bucket, pour flour on top and add all the other products, start the desired program. Nothing happens to the yeast during the flattening time. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=126137.0

And to look through all the topics - there won't be enough time!

Here I just described the work with the dough. And by the way, I'm starting to campaign for live (pressed) yeast. Well, the bread tastes better on them!

And to look through all the topics - there won't be enough time!

Tomorrow I will try according to your method, Rina.

Don't consider it too stupid, I'll ask you:
1. When I wash a bucket, is it permissible for water to enter the outer part of the bottom of the bucket, where it is attached to the HP?
2. I still have a bag of SAF-moment yeast, for cheesecakes, what kind of bread can I bake on them?

Don't consider it too stupid, I'll ask you:
1. When I wash a bucket, is it permissible for water to enter the outer part of the bottom of the bucket, where it is attached to the HP?
2. I still have a bag of SAF-moment yeast, for cheesecakes, what kind of bread can I bake on them?

There should be an inscription "for bread, bread dough" on the package with yeast.
Yeast for cheesecakes, check if there is an inscription "for confectionery", then such yeast is for baked goods containing a large amount of sugar, butter, eggs - that is, baking.

1. When I wash a bucket, is it permissible for water to enter the outer part of the bottom of the bucket, where it is attached to the HP?

In my instructions for HP it is written that in no case should the bucket be immersed in water.

As for yeast, you have already been answered. Yes, and I'm not a specialist in dry, I don't like them

About the water on the base of the bucket. Yes, the manufacturer forbids putting this part of the bucket into water. If water just gets in (when washing), then it just needs to be wiped off.

[Toffee]

Toffee, most likely there was a slight overkill with liquid.

Would you like to tell (albeit, for the umpteenth time) how I determine whether the flour / liquid balance is appropriate or not? However, I use it when working with compressed yeast.

Sister, only I'm on dumplings.

Yes, and I'm not a specialist in dry, I don't like them

Native sister

Sister, only I'm on dumplings.

Native sister

do you live here

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