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

And I once made bread with fried onions. Also, for an amateur, it was enough for me once, although I love to eat just white bread sprinkled with fried onions.

So the main advantage of bread makers has surfaced: we make the bread that we like (well, our homemade ones, of course), not focusing on the range of stores!

Prior to the purchase, HP took Pudof bread mixtures. I liked their cheese bread. And potato with onions. But mine said: do the easiest!

By the way, the opinions of the family were divided. The daughter shouts: "I want the usual, purchased one!", And the son-in-law: "If you want to eat this rubber, I will bring it to you" (earlier he was responsible for buying bread). He even buzzed all his ears about HP at work. Now, he says, we need pies in it, with filling.

And I once made bread with fried onions. Also, for an amateur, it was enough for me once, although I love to eat just white bread sprinkled with fried onions.

Just about, and I'm about the same. Better for delicious bread on top of cheese, onion, sausage, etc. .. For me, only seeds, flax seed, sesame seeds in the bread itself are tasty.

and I quickly enough switched to the simplest bread. And I noticed that you get saturated with them faster than purchased ones. I baked mustard milk several times. It seems delicious, but there is no great desire to bake again. So I came to flour + yeast + water + salt + oil ...

And one more thing ... While my parent was eating bread bread, he did not suffer from heartburn, he practically forgot about them. And my liver began to remind of itself much less.

Just about, and I'm about the same. Better for delicious bread on top of cheese, onion, sausage, etc. .. For me, only seeds, flax seed, sesame seeds in the bread itself are tasty.

similarly!

Just about, and I'm about the same. Better for delicious bread on top of cheese, onion, sausage, etc. .. For me, only seeds, flax seed, sesame seeds in the bread itself are tasty.

I made bread with sesame seeds twice - the seeds seemed to dissolve. Only those that had "crawled out" on the upper crust were visible. What about you?

101 pages

I like to bake bread with milk and butter.
I have lived more than half of my life, never ate shop bread. It turned out that she did not eat any bread at all, because there was no other. Only with the purchase of a bread maker did I understand what kind of bread is and now I enjoy it. Oh, so much time wasted!

101 pages

Don't distract

I do not distract but remind our favorite moderator

No need to remind - there are topics and 200 pages, and nothing!

I have lived more than half of my life, never ate shop bread. It turned out that she did not eat any bread at all, because there was no other. Only with the purchase of a bread maker did I understand what kind of bread is and now I enjoy it. Oh, so much time wasted!

We here stand up for bread with our own hands, and you complain that you ate only this !!!
That they did not use the store is not such a loss. And that in a bread maker it turns out differently than in the oven - I agree. And it's not just about automating the process.

By the way, I also like it with milk and butter. Although also bread "without nothing" - on water and vegetable. It's nice to crunch it.

In general, there has always been a limit of 100 pages and only the admin has 121, and if the "homeless" topic

Sasha, if I start discussing the decisions of the administration here, then I risk going to wash ... and in general, I'm going to clean up this topic, let it hang like this for now. I will always have time to cut.

We here stand up for bread with our own hands, and you complain that you ate only this !!!
That they did not use the store is not such a loss. And that in a bread maker it turns out differently than in the oven - I agree. And it's not just about automating the process.

I am not upset that I didn’t eat store bread. I regret that I did not buy the bread maker even earlier, 10 years ago.

Irina, I'm sorry, my pearls need to be cleaned first

I made bread with sesame seeds twice - the seeds seemed to dissolve. Only those that had "crawled out" on the upper crust were visible. What about you?

And I like to sprinkle loaves with sesame seeds and bake in the oven. And in HP only kneading and proofing.

Good people, help)))

I want to bake a cupcake, the instructions say to cover the form with baking paper. I have not it.
Question: Is it possible to do with foil, and is it necessary to lay the form with something at all?

Good people, help)))

I want to bake a cupcake, the instructions say to cover the form with baking paper. I have not it.
Question: Is it possible to do with foil, and is it necessary to lay the form with something at all?

Yes, no difference! If only the shaft pin "to protect from the test." But I do not pretend to be true, I myself have never baked a cake here. Better in a skimmer or in the oven.

Good people, help)))

I want to bake a cupcake, the instructions say to cover the form with baking paper. I have not it.
Question: Is it possible to do with foil, and is it necessary to lay the form with something at all?

It seems to me that the foil is not needed - after all, it is metal, the bucket can scratch. In the pre-parchment era, they baked in a regular oven, greased it with butter (good). But only at low temperatures. I don’t know if it will ignite in HP.

I don’t know if it will ignite in HP.

She does not contact the heating element.

[marinastom, vedmacck]

marinastom, vedmacck Thank you so much )))

read the instructions more carefully and in order (and not only where it is interesting), it is written that paper is needed so that the dough does not burn

in general, I'm experimenting ...

[tana33]

tana33, success! Share the result! I also thought about baking a cake (I'm a recent baker).

[vedmacck]

vedmacck I am also the same baker))))

I made bread with sesame seeds twice - the seeds seemed to dissolve. Only those that had "crawled out" on the upper crust were visible. What about you?

I love it with sesame seeds, inside it, probably, you just can't see it, but from above, on a brownish, smooth crust, you can clearly see them. I, too, after the first time did not understand where my sesame seeds went

Today I received a stove, immediately made a dough for pies (the first time I did not knead the dough myself - I can't do it myself - I don't have enough strength and patience) and immediately baked Wheat-rye bread 50x50 bread with live yeast, it is cooling down, the roof has risen, only a little cracked I don't know what is inside yet, but the chemical smell was in the kitchen - my eyes were eating away, I hope it will burn out!

Today I received a stove, immediately made a dough for pies (the first time I did not knead the dough myself - I can't do it myself - I don't have enough strength and patience) and immediately baked Wheat-rye bread 50x50 bread with live yeast, it is cooling down, the roof has risen, only a little cracked I don't know what is inside yet, but the chemical smell was in the kitchen - my eyes were eating away, I hope it will burn out!

Greetings to my brother (ie, sister, but "co-sister" somehow doesn't look like that). The first ones I also had cracks, and now they are very even. And the smell went away after 3-4 times. Now only the smell of bread.

My stove had no smell))

I didn't smell either.

The cupcake was a success! ))))

instead of baking paper, I used baking film and foil, although I had to increase the baking time, it was not baked)))

lush and soft turned out, the crust is beautiful on top and clumsy on the sides, because of the foil))))

recipe from the instructions)))

I'll try to make it without any spacers, just cover the pin with foil or paper,
I want a beautiful minke on the sides))) two-part dough, simple and with cocoa
zebra is common in general)))

And why should the pin be closed?

My stove had no smell))

Well, apparently, different China collects, my inscriptions on the stove in Ukrainian are lame, in Russian it is correct, well. I don't know Kazakh ...
The main thing is that everything works, interferes, bakes, I was SO worried after reading the reviews, after all there were negative ones

I got a stove today, immediately made a dough for pies (there was a chemical smell in the kitchen - my eyes were eating away, I hope it will burn out!

Wow !
There was no smell at all in my bread maker. And why so, it is not clear ...

The smell was, but not "eaten away".

Interestingly, but if you pick up a bag by the size of a bucket (a little more) and pour it inside the bag?

And why should the pin be closed?

I don’t know))))

Well, apparently, different China collects, my inscriptions on the stove in Ukrainian are lame, in Russian it is correct, well. I don't know Kazakh ...
The main thing is that everything works, interferes, bakes, I was SO worried after reading the reviews, after all there were negative ones

I also did not have a smell, the smell happens sometimes when the flour is well sprayed during mixing and it burns out on the heating element. And negative reviews are rather an exception to the rule. Our stove is SUPER!

And why should the pin be closed?

Something has been written about this before. Maybe Rina will come and tell you. She knows everything!

The smell was, but not "eaten away".

Interestingly, but if you pick up a bag by the size of a bucket (a little more) and pour it inside the bag?

just the bag will melt))) if you only pick up the baking bag, but I saw only the standard ones, but they are too large for the bucket

and the crust will not work like that from the side

[tana33]

tana33, I'm talking about baking bags and I'm talking about. I think if it is even larger, it will still be more beautiful than foil. Or lay out two pieces of paper - close the bottom and along the walls. I bake cakes like that.

The smell was during baking, the kitchen was small, everything was closed in winter, in principle, all current equipment smells of plastic, and for the first time it smells of burnt plastic, my cartoon and the pressure cooker smelled at first, everything is not critical, the main thing turned out! Tomorrow I will make dough for dumplings with cherries - I was too lazy to manually tinker

[vedmacck]

vedmacck, well, I laid them with them, and on top I also added foil, because the baking bag somehow puffs up all over, and there is not so much dough so that it straightens the bag with pressure

pysy .... experienced bakers will listen to us .... they say safsem the girls are crazy no shtobs in the form and in the oven ...

... I don't want to get in shape and in the oven, not interesting

pysy .... experienced bakers will listen to us .... they say safsem the girls are crazy no shtobs in the form and in the oven ...

... I don't want to get in shape and in the oven, not interesting

Play around, play around. (I'm not painfully experienced - average.)

Maybe Rina will come and tell you. She knows everything!

But I don’t know!

I think I need to use regular baking paper so that the sides of the cake don't burn. Still, there is a lot of sugar in the dough; in direct contact with the metal form, the sugar burns out into a burnt (like tena is heated to 180 ° C). If there is an interlayer in the form of paper and air (the paper does not stick to the wall of the mold), then a lower temperature will affect the sides of the cake (while the dough there heats up to 90 ° C or how much is needed for the dough to be ready).

[temku]

Well, I told you! Rina doesn't know, this House of Soviets! By the way, I now remembered that I also had problems with the crust when there was too much sugar in the dough. I even temku this one opened. But, thank God, the luminaries quickly chewed everything up for me. Low bow!

If it's not hard, tell me a recipe for white bread that looks more like a store one, homemade breads look more like cakes, mine are more rubbery and do not like crumbling

They look like store-bought standard instructions. Where milk is. And French is very similar to French baguettes.

True, French crumbles a lot.

What are yeast B and R and how do they relate to saf-moment and saf-levure, practically the only dry yeast sold in my city?

Yeast B and R - quantity.Where there is more yeast - this is a short program.

Only instant ones are recommended in a bread maker (this is with a red chef). With blue - you must first activate, they cannot be added to the dispenser. And the oven can be used on any - the main thing is to lay it down correctly.

Yeast B and R - quantity. Where there is more yeast - this is a short program.

yeast put me into a stupor, it used to bake on the living! Thank you!

If it's not hard, tell me a recipe for white bread that looks more like a store one, homemade breads look more like cakes, mine are more rubbery and do not like crumbling

And you look for light, caramel molasses. If you replace half of the sugar in the recipe with it, the bread will have such a pleasant rubberiness, it will be finer than the usual one from HP. And try baking in the oven. The bar comes out completely different.

[Mams]

By the way, I somehow by mistake poured the blue ones without activating them. Not in a bread maker, so nothing happened. Only the dough rose for 4 hours, or even more. So in HP I recommend the reds first. But there is already an unofficial "pressed yeast club". Look at Temko.

And you look for light, caramel molasses. If you replace half of the sugar in the recipe with it, the bread will have such a pleasant rubberiness, it will be finer than the usual one from HP. And try baking in the oven. The bar comes out completely different.

Mams, why not all? What will happen in this case?

[Mams]

Mams, why not all? What will happen in this case?

Yeast needs sugar for normal functioning, molasses is still not quite sugar, it is not enough for a good rise. Therefore, we do not replace all the sugar.

And if it is stupid to increase the amount of yeast at the same time?

It will be necessary to experiment