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

And the taste does not differ from the oven with ANYTHING .. only it comes out easier from the bowl!

I'll try to bake it too. I have long had a desire to try. And you can turn it over, I think, but only when it is completely baked, or better, probably, in an airfryer for browning.

Yesterday such a charlotte was cooked ...

I went to upload the recipe ...

Hello everyone! take the new one! ))

For four days I have been the happy owner of Panasonic 2501. I was somehow calm about bread makers, but a colleague brought (they generally always bring bread) bread with hot pepper and ... I fell in love)) And then there was DR - they gave money at work, and now HP was bought)) In general, after comparing prices, the choice immediately fell on 2501 - it turned out to be cheaper than 2502, plus also a dispenser. Although I was told that you can throw in the raisins myself, but what if I bake bread at night? Better let it be.

baked already 2 times - the first time on the day of purchase Basic bread (according to the recipe from the instructions), it turned out well. it was very difficult to wait for the end, walked in circles and therefore, without waiting for it to cool down, cut and hushed everything up. But all the same everyone liked it both at home and at work.

The second time I put Bread with honey and nuts for the night (also from the instructions), only I did not put milk powder (it was not there), dried fruits (they were not there either), and replaced the walnuts with washed salted peanuts. baked on the timer and the dispenser helped - it turned out very wonderful. The bread stood for about an hour and cut itself normally. Appreciated at work))

I also made dough for dumplings (well, dumplings later, respectively), I liked it very much - quickly and the dough is so good (I once made a dough mixer in the combine, but HP is more convenient)

I did not read the whole topic, on page 10 about the noisy of the dispenser, I have a room far from the kitchen, and in general it is difficult to wake me up (work specifics), but I was worried that a dog would bark at the noise (shepherd is 7 months old, right now such a period that it barks at any rustle), but no, everything went quietly =)
I would like to try rye bread, and some with additives, but not sweet 9 with cheese, sausage, olives, pepper), but for now it's scary - I'm not a cook from me (I don't like cooking, I do it very rarely and I don't know much how to do it right), I will read the forum, ask you at work (I was probably the only one there without HP)

Congratulations! Great model. I have the same . Half year already. I never tire of admiring her. The first week I baked with dry yeast. Until the bag runs out. Then she switched to pressed. And dry (SAF-levure) are in a jar in a cupboard in case the pressed ones (they are alive) are suddenly over. And I replace a third of the water in the recipe with milk whey or kefir or any sour milk. I can advise these two points at first. The taste is improving sharply, although you probably, of course, think that it’s not bad anyway.
Now, having played enough with almost everyday baking in HP, I began to bake in the oven. I knead and let the dough stand in the HP, then I take it out, form a loaf of bread, put the second one in the proofing basket and then bake it on a stone in the oven. This is a miracle, how wonderful. Now I am studying leaven for bread. I would like to completely abandon yeast. So with the purchase of HP you will find many amazing discoveries and experiments. Good luck and ask questions. Here you will definitely be prompted.

Yesterday "God gave" a bucket of pears. Not easy. I broke my whole head. what to do with it. Climbed here to look at the offers. It's not enough for a pear, mainly in the form of pampering, it seemed to me. I was tormented for a long time not to try to cook in cotton. But I already had a negative experience with Mulinex, when the syrup flowed through the rollers and baked. She did not dare, I welded on the stove.
Share who has what result with jam-jam-compote in Panasika.

I cooked apple jam in HP three times, plum jam and blueberry jam a couple of times. Only a small portion comes out according to the recipe - 700-800ml at the outlet. But it didn’t burn, it didn’t leak, it’s cooked very well and completely without my participation.

There were proven recipes for Panasonic around here somewhere?

Yesterday "God gave" a bucket of pears. Not easy. I broke my whole head. what to do with it. Climbed here to look at the offers. It's not enough for a pear, mainly in the form of pampering, it seemed to me. I was tormented for a long time not to try to cook in cotton. But I already had a negative experience with Mulinex, when the syrup flowed through the rollers and baked. She did not dare, I welded on the stove.
Share who has what result with jam-jam-compote in Panasika.

Marish, I share my experience .. I cooked strawberry and apricot jam ... and also cherries (I sit and remember where I made it (cherry) and yet it was HP) .. I threw it all away ... went and got dressed .. mixed it up. .. went with the baby for a walk ... returned from the street .. poured into jars .. rolled up .... and BEAUTY !!!! .... I love her (HP) - I can't! The only thing .. covered the bucket with parchment paper with a hole (cut out with scissors) in the middle. I put more fruit than according to the recipe ... In my opinion, according to the book, 700 grams, I put up to 1.1 kg ... EVERYTHING WAS EXCELLENT!

Damn, the radical from yesterday evening is hanging ... I wanted my French bread, baked at night, but with fresh yeast (FIRST TIME), show ...

[* Anyuta *]

damn, the radical from yesterday evening is hanging ..

* Anyuta *, instead of a radical, you can use this:
🔗

And here's my FIRST baked French using compressed yeast!

And here's my FIRST baked French using compressed yeast!

Oh, what a fluffy! Yes, compressed yeast is the thing!

There were proven recipes for Panasonic around here somewhere?

Here https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3328.0

Oh, what a fluffy! Yes, compressed yeast is the thing!

fluffy - yes !!! But I don't understand the taste yet !!!!

[Anyuta]

fluffy - yes !!! But I don't understand the taste yet !!!!

Anyuta, or cook in two steps (with dough for 2-3-4 hours, I have described several times), or replace a spoonful of water with a spoonful of natural apple cider (!!!) vinegar, or replace a third of the water with acidic (!!!) milk whey ...

And I did not bake a "Frenchman", you can just use a dough for a Frenchman (half water, half a liquid yeast), and after 10 minutes immediately start the "Frenchman" program - it will have support for just two hours.

Can cream be used instead of milk? if not, please give me a recipe for bread with cream. I read it somewhere, bought it and cannot find the recipe. I also bought rice corn flour, tell me the recipe for these types of flour

[P.S.]

I also bought rice corn flour, tell me the recipe for these types of flour

Wheat-corn bread:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=163086.0
Wheat-rice bread:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2732.0
Rice Flour Bread by Admin:
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=23996.0
And this bread with cream:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6725.0
P.S.
Bread with cream:
🔗

Just recently I took off a very white, fluffy bread from ha with special Turkish flour, this is the second time I bake it on it, everyone was stunned by the bread, my son was already eating both cheeks with sour cream.

Right now I put another bread, rye with caraway seeds. I'll post a forum, then wheat and corn. I found a fermented baked milk house in the village in our car. I'll eat a recipe with it and also biokefir 1%

Right now I put another bread, rye with caraway seeds. I'll post a forum, then wheat and corn. I found a fermented baked milk house in the village in our car. I'll eat a recipe with her

How gambling you are, however! And the bread is really a giant. With creative luck, may your son always be lucky for delicious bread.

Thank you! very passionate about baking

Thank you! very passionate about baking

Did you bake it with dry yeast?

Thank you! very passionate about baking

I understand that this is wheat-corn bread, it does not look like rye bread with caraway seeds, it is very white. How beautiful it turned out, and a crumb with beautiful holes. Probably tastes good too

I understand that this is wheat-corn bread, it does not look like rye bread with caraway seeds, it is very white. How beautiful it turned out, and a crumb with beautiful holes. Probably tastes good too

No, Masha, it's white from some magical Turkish flour. From corn, it is yellow and not so perforated. But the young baker has a lot of fuse, so he will quickly go straight from dry to pressed and then to sourdough. Then, like you, it will come to the ripe dough. We all walk the same path here in learning the secrets of baking. Only someone, like me, is quietly mincing, and someone running in a sprint way overcomes this path. The main thing here is that the desire does not disappear and it is always interesting to learn something new and, using it, sculpt it in the test.

I will answer all at once, I left the wheat and corn for tomorrow. Now put rye with all sorts of spices. I cook on dry yeast, there are simply no pressed ferments, and I would love to. And this bread, as I said, is from specials. flour of some kind, in a box two packs of 500 g, plus salt and yeast in bags. And instructions for hp and oven. And the flour of the same company is expensive, it says white flour, company singlin

Unfortunately, we simply do not have pressed and leavened cultures in Baku. k I bought fermented baked milk and biokefir. Help with recipes with them

I am very very attentive to all recipes and I am very interested in baking. I really want to learn everything. This is an interesting case.

This bread is L size, medium crust, basic mode. Just added cumin and 2 tbsp. l. butter

We simply do not have pressed and leavened cultures in Baku. Unfortunately. I bought fermented baked milk and biokefir. help with recipes with them

Well, we don't have ready-made starter cultures either, people grow them themselves and use them instead of yeast or with a minimum of yeast. The taste changes dramatically. I myself am still studying. If you are interested, then here are the sourdough topics, read it if you are interested.
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=172.0

We simply do not have pressed and leavened cultures in Baku. Unfortunately. I bought fermented baked milk and biokefir. help with recipes with them

I always replace a third or a half of the liquid in a recipe (any) with fermented milk something. Mainly whey (which is obtained by straining the cottage cheese), or kefir, sour milk, yogurt. Or I can put three spoons of sour cream, but then also reduce the corresponding amount of water in the recipe. Or very well you can also use the water in which the potatoes were boiled. Do not pour it out after cooking, but it has cooled down into the jar and into the refrigerator. As you bake bread, instead of water - this broth. I can either replace all the water in the recipe with it, or half or a third. Only, if this water is salty, then the salt in the recipe either does not add at all or you reduce it. When I replaced all the water with a decoction, instead of 1.5 tsp of salt according to the recipe, I put 0.5 tsp. Very beautiful bread with broth and whey and tastes much better than water and crumbles less. Go for it.
And biokefir or not bio - all the same, when baking all bio bacilli will die. So take what is cheaper, the serum is on sale from you?

P.S. Say hello to Sumgait. Our friends left for eight years ago for good. I read it - Baku, and immediately remembered them.

I will definitely tell you that we have sour-milk products - kefir, yogurt - such sour milk. and nothing else. I found the current ryazhenka, and there is a different percentage of sour cream.

No serum, although the yogurt will go? simple milk can find

The rye is already ready, I'll take a picture to the house and throw it here. the wife says that it has risen but the roof of the village has a little

I will definitely tell you that sour dairy products we have is kefir, matsoni is sour milk. and nothing else. I found the current ryazhenka, and there is a different percentage of sour cream.

kefir, matsoni, yogurt - ok, and fermented baked milk. You can buy milk yourself and let it turn sour in the room. Not long-term storage milk in tetrapack packages. Do you have cottage cheese, cheese, sheep cheese? Where they sell it, they also have whey from this cheese. Or if you can do this yourself at home, then you do not pour it out, but leave it. By the way, whey can be frozen in the freezer in plastic bottles for future use, if there is more of it than necessary.

The rye is already ready, I'll take a picture of it and throw it here. the wife says that it has risen but the roof of the village has a little

If the roof has sat down a little, then you need a bit in the trail. times less liquid to put. And if there are cracks on the roof, then on the contrary, a little more.
By the way, dear moderators will soon chase us. Right there, the thread is not about baking bread, but about the choice of HP. So then ask about bread in the branches.

[/

[badito]

Well done, badito! You bake beautiful bread. The main thing is to have time to eat them again. There are a lot of recipes and, indeed, a lot that you want to try. Happy bread to you!

THANK YOU!!!

THANK YOU!!!

excellent bread ... exhibit your recipes ...

The recipe is here. plus added seasoning 12 spices. caraway. and butter

Only with hp and the smell is like that. mmmmmm: girl_manikur: p

What kind of bread is this?

Simple from the book. minus less salt and sugar. plus 30g of butter

Simple bread made of flour, extra premium. mode basic XL size, dark crust. menu 1

Simple bread made of flour, extra premium. mode basic XL size, dark crust. menu 1

it is "fried" very well with you .. more often the bread is lighter than the fry!

Yes you are right. so crispy. which yesterday. not even in the morning. and I'm still cooking the same for my mom right now.

Yes you are right. so crispy. which yesterday. not even in the morning. and I'm still cooking the same for my mom right now.

do not forget to follow the scales (floor) !!!

Honestly. I weigh a lot. but one big but with a plus after the acquisition of hp. I began to eat three times less bread. that is, in a week there are only such bread. 920g / 7 = 130g per day

Yes you are right. so crispy. which yesterday. not even in the morning. and I'm still cooking the same for my mom right now.

And how is the corn one?

Just recently I took off very white lush bread from ha with special Turkish flour, this is the second time I bake on it, everyone was stunned by the bread, my son was already eating both cheeks with sour cream

then beware of the weight of your relatives ...

And what about the corn one?

with corn dip. finally did not rise. the middle has completely sat down. cut open baked inside like it smells delicious.

Right now the cupcake has been set to cook. chocolate. mm mmm. children eat with pleasure. and we

Right now the cupcake has been set to cook. chocolate. mm mmm. children eat with pleasure. and we

how about 130 grams per day?