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

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

Here's what I found in Anna Kitaeva's book "Me and My Bread Maker": - If you are worried about the bucket, put baking foil on the bottom. Lubricate the bottom of the bucket (or lined foil) with oil. (For baking charlotte with sour apples.)

I wouldn't use foil after all. Better baking paper (parchment).

And molasses is also carbohydrates, like sugar, only it contains acids that are easy to "sort out" if you use molasses completely. And it is more expensive than sugar.

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HERE, about the molasses
🔗

Semi-finished product for the production of sugar and starch at sugar and starch-treacle factories, semi-liquid mass, similar in consistency to young liquid honey. It is much sweeter than regular sugar..

The chemical composition of molasses: dextrin - from 0% to 70%, glucose - from 0% to 50%, maltose - from 19% to 85%.

Molasses contains 78-82% solids. Molasses solids consist of products of varying degrees of starch hydrolysis: dextrins, maltose, glucose. The calculated dry matter content is 78%. Molasses contains a certain amount of minerals. The ash content can vary depending on the grade. Treacle also contains a certain amount of nitrogenous substances and substances, including phosphorus, which get into molasses from starch. The nitrogenous substances of molasses cause it to darken when heated.

Distinguish between molasses (starch) and molasses (sugar beet).

Molasses is used in the manufacture of gingerbread and some types of bread. When added in small quantities, it determines the color, and in large quantities - the taste and viscosity of dough products. Certain types of molasses are used in the production of ice cream and frozen desserts to lower the freezing point of the product.

In the canning industry - for the preparation of preserves and jams in order to make the syrup more viscous, as well as to improve the taste; in bakery - for the production of certain types of bread, including "Orlov".

In everyday life, molasses can be called various sugar-containing syrups.

Rinochka, I want to thank you for the 50x50 rye bread. This is how I get it, there have never been punctures. Thank you very much .

Thanks for clarifying. But I'll try to experiment anyway. Experience, as you know, often differs from theory.

Rinochka, I want to thank you for the 50x50 rye bread. This is how I get it, there have never been punctures. Thank you very much .

beautiful
and you will not give a link to the recipe?

Please here here... I did it without honey and coriander and with dry yeast. The taste is divine.

Rinochka, I want to thank you for the 50x50 rye bread. This is how I get it, there have never been punctures. Thank you very much .

Yes, with this bread, yes, with our oven, it is difficult to puncture. Although, if you really want ...

The roof of my stove has moved a little. Earlier, leveling on white bread was 30 minutes, and now it is 1 hour.

Maybe it's warm

That's right, when the heating starts to fry from the stupidity and it gets very hot in the apartment (in the kitchen), the stove automatically changes the equalization time, etc.

"Learn materiel !!"

The instructions say that the duration of the program depends on the room temperature.

Maybe it's warm

That's right, when the heating starts to fry from the stupidity and it gets very hot in the apartment (in the kitchen), the stove automatically changes the equalization time, etc.

bake trying to bake simple white flour bread ...

stress..........

The bun was not kneaded, it hung like a drop in the corner ...
began to save, put it back on the batch, added a little flour ...
kneaded, HP was tired and sent me through the forest, giving an overheating error on the display ...
cooled down ....
put the program over again, without standing ...
kneads again ...

I don't know what I will end up with ...

I know one thing, if I learn to bake bread not from bread mixtures, but according to living recipes, I will get drunk with joy

You know, I constantly make kneading and proofing on French dough, and then standing there either 40 minutes or a whole 1 hour 45 minutes. So, the last few months it was all the time strictly 40 minutes, but three weeks ago I look, and an hour has passed, and there is no batch. I thought that something was broken in the electronics. But exactly when it stood for 1 hour 45 minutes, the kneading began. At the same time, the temperature in the kitchen was about 20 degrees, we are freezing, all the time we wrap ourselves in warm clothes. And why suddenly the stove reacted like that is unclear. And on this day it was the first bread, that is, the stove could not be warm from previous use. After this incident, 7-10 times it was baked again and this did not happen again, again standing strictly for 40 minutes. So there was such a leap that I could not explain anything. But, in fairness, I must say that the bread still came out wonderful, for which I love my HP-shechka very much.

The bun was not kneaded, it hung like a drop in the corner ...
began to save, put it back on the batch, added a little flour ...
kneaded, HP was tired and sent me through the forest, giving an overheating error on the display ...
cooled down ....
put the program over again, without standing ...
kneads again ...

What kind of loaf of bread did you make? I have a pretty bun only for a large loaf comes out (of the correct shape, but not consistency, with the consistency everything is in order and with a small size). But after proofing, a more or less even loaf is obtained.

Tanya, I am sharing my know-how ...

1. Take the recipe for simple wheat bread from 500 grams of flour.
2. Take half the flour + half the water + yeast = put the kneading on the "pizza". In 10 minutes of kneading, we control the consistency, take into account all the edits. We reset the program when the display shows 30 minutes before the end of the program.
2. Immediately set the "main" program, add the remaining flour and water (with exactly the same amendments as for "pizza"), salt, sugar, butter to the bucket.
3. We no longer hunt the kolobok, we do not correct anything, we do not interfere with the work. Even if the dough lies in one corner ... it will then be evenly redistributed during deboning.

Ie.
250 grams of flour, 160 ml of water, yeast = on pizza. It's kind of like a dough with us. On top of the dough, add 250 grams of flour, 160 ml of water, salt, sugar, butter ...

bake trying to bake simple white flour bread ...
stress..........
I don't know what I will end up with ...
I know one thing, if I learn to bake bread not from bread mixtures, but according to living recipes, I will get drunk with joy

Tanya, do not worry, you will succeed! When I bought this stove (and before that I had Moulinex 5004 for three years), at first I just went crazy: it didn’t interfere with alignment, and the programs seemed, to put it mildly, not the same. And then, as they used to give them in marriage, they endured, fell in love. Now we have complete understanding and tender love with the stove.

You know, I constantly make kneading and proofing on French dough, and then standing there either 40 minutes or a whole 1 hour 45 minutes. So, the last few months it was all the time strictly 40 minutes, but three weeks ago I look, and an hour has passed, and there is no batch. I thought that something was broken in the electronics. But exactly when it stood for 1 hour 45 minutes, the kneading began. At the same time, the temperature in the kitchen was about 20 degrees, we are freezing, all the time we wrap ourselves in warm clothes. And why suddenly the stove reacted like that is unclear. And on this day it was the first bread, that is, the stove could not be warm from previous use. After this incident, 7-10 times it was baked again and this did not happen again, again standing strictly for 40 minutes. So there was such a leap that I could not explain anything. But, in fairness, I must say that the bread still came out wonderful, for which I really love my HP-shechka.

Why am I surprised: this is not the first time this issue has been raised in our topic, and it was hot in the summer, and somehow. And my stove, in any weather, is 30 minutes on the first program, 45 on rye. The watch can be checked. T-t-t!

Dear experienced bakers, help bake egg bread. I searched the site for a long time, but nothing was found. The recipe contains powdered milk, I don't have it, but there is just milk. We put milk instead of water according to the recipe, and 2 tbsp. l. add flour? I have only 2 days of baking experience

Irina, I really want to try bread 50x50, I put the recipe in the bookmarks))))
I'll get some normal flour and I'll definitely try)))

and this one will start baking soon

in general, baked ...
the sides are tanned and the top is completely white, why?
when I baked bread from a mixture, the loaf was evenly tanned

cool down, look inside

in general, baked ...
the sides are tanned and the top is completely white, why?
when I baked bread from a mixture, the loaf was evenly tanned

cool down, look inside

Tanya, your stress was transmitted to her. And so everything is probably according to your motto. The main thing is that it tastes good.

Dear experienced bakers, help bake egg bread. I searched the site for a long time, but nothing was found. The recipe contains powdered milk, I don't have it, but there is just milk. We put milk instead of water according to the recipe, and 2 tbsp. l. add flour? I have only 2 days of baking experience

As for me, the recipes from the instructions have an overestimated amount of liquid. This is how much I put when I baked it, though not with dry yeast, but with pressed, but this does not change the amount of the rest. So you can bake dry like this:

wheat flour 500 g
water 100 ml
milk 100 ml
salt 2 tsp dimensional
sugar 2 tbsp. l. dimensional
butter 30 g
eggs 2 pcs.
vanilla sugar ½ sachet
yeast presses. Krivoy Rog 9-10 y.

oh, I'll die of laughter))))

firstly, the bread turned out to be salty, why did I think when I added salt ...
secondly, the crumb is dense and moist, like undercooked

BUT, the crust is delicious !!! especially good for beer!

oh, I'll die of laughter))))

firstly, the bread turned out salty, why did I think when I added salt ...
secondly, the crumb is dense and moist, like undercooked

BUT, the crust is delicious !!! especially good for beer!

Maybe that's why the top is pale, which is salty? You obviously really wanted to get drunk. at least beer, here's bread and tried.

I didn't find molasses in my city, I found it in an online store along with agram and some liquid leaven - is it worth taking? And who bakes with fresh yeast can you put on a timer? There is a lot of information, everything is already messed up - either I read about it or not Soon the vacation ends there will be no time to follow the kolobok

Sure you may.

But as? Dissolve in water or crumble on top?

But as? Dissolve in water or crumble on top?

It is possible with a preliminary kneading of the dough (this is preferable), you can crumble it to the bottom of the bucket, then flour, salt, sugar, butter and on top of it - liquid. By the way, salt and sugar can be preliminarily dissolved in liquid, and then poured onto flour .. I usually mix vegetable oil in the same place, with salt and sugar in the liquid. I put butter on top at the very end in pieces.

Maybe that's why the top is pale, which is salty? You obviously really wanted to get drunk. at least beer, here is bread and tried.

the husband said that it is still tastier than the store
they are already eating the bun))))

the husband said that it is still tastier than the store
they are already eating the bun))))

Well, Tanechka, and you were upset! : girl_claping: The trouble has begun!

And I regret that my bread is so badly eaten, I want to bake every day, I go now to look into the bread bin, and I will soon start distributing to neighbors!

And I regret that my bread is so badly eaten, I want to bake every day, I go now to look into the bread bin, and I will soon start distributing to neighbors!

My friend constantly brought bread to work))) tasuuuuusny
this is how my desire began to have a bread maker and also bake such goodies

Hochun came and the wish came true

And I'm just good at it, I bake every day, today rye the next day is white. And so they alternate.

we all liked white so much, they eat with pleasure, but rye is not very ...
I ordered all sorts of malt and sourdoughs, maybe it will be tastier with them ...

It will work out, it will definitely work out, the trouble is the beginning.

Does the rye bread mode work in the SD_ 2501 model? I spoiled the bread twice, and all according to the recipes from the instructions.

I have 2501, rye bakes very well, look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169416.0... I never baked from a book, I took recipes from the forum.

Does the rye bread mode work in the SD_ 2501 model? I spoiled the bread twice, and all according to the recipes from the instructions.

Is that the one with the bran? There is a typo, a lot of water. I pour 340-350ml, everything works out. Somewhere there are Temka-Proven recipes for Panasonic, check there.

[Attention to beginners! Congratulations on joining the friendly company of bakers!]

How about reading the first post in a thread?

Attention to beginners! Congratulations on joining the friendly company of bakers!

Panasonic bread makers have differences in performance compared to others.
Please do not be lazy to study the instructions.
If you have any questions, read the topic
Features of the Panasonic 254-257 bread makers.

Don't try or try to tackle an exotic bread recipe or a quick baking program right away! Start with plain wheat bread on the main program!

Read "A guide to baking bread in a bread machine" and study "kolobok rule" (see the necessary links below, they are "clickable") - this is your minimum... Please note that recipes are often geared towards a certain flour standard, which the flour sold in our stores may not meet! Therefore, the kolobok rule allows adjust the dough at the stage of mixing.

Nothing else is needed to start.

We read the rest already after obtaining at least the minimum, that is, the first experience with the bread maker!

Realize that food volume and weight are not the same thing!
250 milliliters (standard glass) is only 160 grams of flour!

On electronic scales, the scale can be either in kilograms or grams, or in ounces and pounds. Be careful!
In section Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention To the kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?
Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models", which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

Moderator

P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum member to whom you are grateful. Such gratitude will last forever.

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Vector instruction manuals can be downloaded here:

Operating instructions SD-2501 and SD-2500:
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SD-ZB2502 Operating Instructions:
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Here Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

and here Recalculation of the number of ingredients in the bread recipe. Help for beginners https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
Moderator

I bake white bread with semolina, I forgot to set the size, is the largest one - what will happen now? Deep fried?

How much flour?

worth the biggest - what will happen now? Deep fried?

no .. since the time differs by only 5 minutes (from the small one), and the medium and large time are the same

I bake white bread with semolina, I forgot to set the size, is the largest one - what will happen now? Deep fried?

Well, it certainly won't be burnt. the more you have a new HP, and the bread in them at first comes out paler than a month later.
If you are afraid, turn it off yourself 2 minutes before the end. But I wouldn't do anything. Experience - even negative, it is very useful at first.

Flour 400 and semolina 100, thanks to do nothing, I will not do anything, but I feel like I will forget for a long time, I set the mode, but I don't even close my head about the crusts and size
Although, I even love sunburn

Everything will be okay, well, maybe it will turn out a little darker and only

The bread turned out under the very roof, moderately fried, the top is even, smooth! Now it will cool down, put the dough on the pies. While I was waiting for the stove from the store, I read different reviews, there were also negative ones, I was terribly worried, now it seems to me that the main thing is to follow the recipe correctly, and the stoves have nothing to do with it, and I tried dry yeast and put it on top and below, the result is equally positive, the only thing is, whatever you want, it’s denser, or something, bread, otherwise it’s neither cut nor smeared like a loaf, and you don’t want to bother with the oven

Well, it certainly won't be burnt. the more you have a new HP, and the bread in them at first comes out paler than a month later.
If you are afraid, turn it off yourself 2 minutes before the end. But I wouldn't do anything. Experience - even negative, it is very useful at first.

on the contrary, the oven is a year old and the bread has become paler

in frustrated feelings ... bread is already the second time
dairy, exactly according to the recipe, scales are available,
before that it worked great,
maybe because of the droozy? the pack is over, I bought the same ones, though in another store, I checked, they work, it's a pity if something happened to the cotton ...
the bread inside remains a little damp
You can additionally put on the baking mode, who will tell you? help

in frustrated feelings ... bread is already the second time
dairy, exactly according to the recipe, scales are available,
before that it worked great,
maybe because of the droozy? the pack is over, I bought the same ones, though in another store, I checked, they work, it's a pity if something happened to the cotton ...
the bread inside remains a little damp
You can additionally put on the baking mode, who will tell you? help

Immediately after the end of the Basic mode, the Baking will not start, it will display an error on the display. It is necessary for the HP to cool down and only then turn on. You can simply not bake in the main mode, but do it in the Dough Main mode, and then turn on the baking mode and set the time there from 30 minutes or more (I do not remember until how long), so that this time is as long as you need from the Main mode.

The bread does not work - I suspect there is a lot of liquid. And this is so in many recipes for some reason. I worked out a guideline for myself: for 500 g of wheat flour - 280-290 sq. liquids. And not 330, as they say in the instructions.

I want bread more densely, or something, otherwise it is neither cut nor smeared like a loaf, and I don't want to bother with the oven

So I also wanted a denser bread so that the butter could be spread, the usual one always turned out to be very porous. Of those that while baking, I liked the French from the book to HP

[Meggi]

in my experience, to get bread "under butter":
1.Knead the dough slightly denser,
2.use pressed yeast,
3. acidify the liquid - 1-2 tsp. natural (!!!) apple cider vinegar.

Or use the sponge method.

in frustrated feelings ... bread is already the second time
dairy, exactly according to the recipe, scales are available,
before that it worked great,
maybe because of the droozy? the pack is over, I bought the same ones, though in another store, I checked, they work, it's a pity if something happened to the cotton ...
the bread inside remains a little damp

Meggi , is everything all right with flour? Try to change. I had this - the bread suddenly ceased to be obtained, there was some kind of pale and dampish. It turned out to be a problem with flour.

[Meggi]

Meggi , is everything all right with flour? Try to change. I had this - the bread suddenly ceased to be obtained, there was some kind of pale and dampish. It turned out to be a problem with flour.

it seems so, the store did not have my favorite flour, I had to buy what is ... a mess. (

it seems so, the store did not have my favorite flour, I had to buy what is ... a mess. (

And your favorite flour can fail, especially in early to mid-autumn, with a new grind. We swam, we know.

[Rina]

in my experience, to get bread "under butter":
1.Knead the dough slightly denser,
2.use pressed yeast,
3. acidify the liquid - 1-2 tsp. natural (!!!) apple cider vinegar.
Or use the sponge method.

The fact is that just on the sponge method and on pressed yeast, I got very porous bread on the main one (the usual recipe from a book), but everything is the same, but only the French recipe and program is a completely different matter.
I have been making bread on dough for a long time according to yours, Rina the method, as Monna1 taught me, and so I began to do so, I really liked it. I can't find natural vinegar anywhere yet, but knead it denser - I haven't been following the bun for a long time, I myself somehow knead there

how much yeast do you use? Maybe try to reduce the amount by a third?

I put somewhere + - 8 grams per 400 grams of flour. I tried to reduce it to + - 6th, everything worked out fine too.

the norm of compressed yeast is 1.5-2 grams per 100 grams of flour. That is, the norm for 400 grams is 6. I would try to put only 4.

You can also try to replace about a third of the water with milk whey.