Hooray, bought a Panasonic bread maker! First impressions and reviews

Moreover, electronic ...

Duc, about the scales, I also spoke to mine, waved them off - "what's the difference 10-20 grams in plus or minus." You will definitely have to take it into your own hands. And I, naive, already dreamed of how my husband would bake bread ...

Moreover, electronic ...

And you will bake bread to check the yeast, but first prepare a little, it didn't work out right

snapped it didn't work Winking

"
"Okay," I dosed the first loaf in the same way, and everything worked out great ..
Maybe my glass with divisions is more correct ??

but where is the roof?

And how much yeast? I have a suspicion that they put the amount - yeast R + yeast B (all together). Only put in the amount indicated as B.

[The text of this color is a link, click on it with the mouse, at the desired address and you will be taken.]

Hmm .... But all the same they dared all at once, but where is the roof? And in general, no one listened to my advice that it was impossible to cut right away, etc.

was there boy gingerbread man? Was the batch controlled? You go ... to the first post of the topic, read the introductory and study the materials on the links.

The text of this color is a link, click on it with the mouse, at the desired address and you will be taken.

The flour can be "old" (I didn’t quite work out the first one because of flour, for example) and the scales are not even discussed (a regular measuring cup serves as a storage for the scoops) and I also measure the liquid on the scales by switching them from gr. per ml.

b. And I, naive, already dreamed of how my husband would bake bread ...

Why naive? Master it yourself, then teach your husband. I'm even experimenting now. I left for 2 weeks, I was engaged in bread myself.

Mom came home from work, and my daughter (she is 10) and dad are baking bread.

My daughter measured everything, loaded it, and dad turned on the stove. Mom's dinner was a success

Thanks to everyone and thanks to Panasonic. Let's wait for the morning bread.

Hello everyone!
Tomorrow is the 75th anniversary of the mother-in-law. Yesterday we bought a Panasonic SD-2501 as a gift. This is her dream! I have a question - will she cope with it? Looks like I'll have to train her. What bread recipe to choose, so that it is simple and tasty. I want to learn and show her ... yes so as not to go nuts))) !!! I bought all the necessary products + scales, silicone spatula, etc. Good people, help me please.

Hello everyone!
Tomorrow is the 75th anniversary of the mother-in-law. Yesterday we bought a Panasonic SD-2501 as a gift. This is her dream! I have a question - will she cope with it? Looks like I'll have to train her. What bread recipe to choose, so that it is simple and tasty. I want to learn and show her ... yes so as not to goofy))) !!! I bought all the necessary products + scales, silicone spatula, etc. Good people, help me please.

Simple white bread from the instructions for HP

[Olya-la,]

Olya-la, it is simple wheat flour from premium or 1st grade flour, sugar can be removed from the recipe. I only advise, if possible, to replace 10-20 ml of water with apple cider vinegar of natural fermentation.

I advise all this precisely knowing the tastes of the elderly. Ordinary or "showy" bread makers may not like them.

And tell your mother-in-law a fairy tale about a kolobok (see links in the first message of the topic).

Rina and sazalexter, thanks for the advice!
Alas, I do not have naturally fermented apple cider vinegar. And what to replace?
Rina, and the idea with a fairy tale is interesting. I'll go))) read the link ...

already sent, so sent ... (c)
about the acid in the dough - if there is no vinegar, but there is acidic whey, replace it with half of the water.You can add the same acid in the form of a crushed tablet of ascorbic acid. I would take a chance, but as an experiment - a spoonful of lemon juice (only it can give flavor). In general, the dough needs to be acidified - it's not for nothing that yeast is called sour. And in the baking mode, the acid in the dough does not have time to accumulate.

Just brought in !!!!!!
I don't even know what to start with what bread to start with. It is clear that from the main one, but everything is not the same as I had
in short, I'm ecstatic just from the very fact of its presence oh, yes, it's 2501
Thanks to everyone who helped me make a choice!

[bambler]

bambler, URRRAAAA !!! Our regiment has arrived!

So, we take the instructions, find the main bread made from wheat flour, collect the necessary products on the table and start ...

we read "A guide to baking bread in a homemade bread maker" (see the link in the first post of the topic)

We take:
500 g wheat flour (w / s or 1 s)
1.5 tsp dry yeast (or 7-8 g of pressed "wet")
320 ml water
1.5 tsp salt
1.5. Art. l. sugar (optional)
1.5 tbsp. l. butter (or a piece of butter)

We put everything in a bucket, set and launch the main four-hour program. We wait for the batch (in 25-60 minutes, depending on the temperature in the room) and track the kolobok (we must read the kolobok rule - everything in the same first post has active links).

And we reserve ourselves patience to wait for the end of the program and the cooling of the bread.

[Rina]

Rina, I already put thanks, I read about the kolobok from the first HP, the kolobok seems to be beautiful today (I never added butter). Only now I realized that there is no viewing window, and with Benten I got used to peeping constantly, but I will retrain)
Now, with my daughter, we are choosing to do this with raisins (she really loves raisins). Would you recommend?

[Delicious Easter cake from Elena Bo]

I myself rarely bake with additives - mostly plain wheat and rye-wheat. Look, perhaps, in Easter cakes. There is a recipe Delicious Easter cake from Elena Bo.

And as for the viewing window - I am so used to the fact that it is not there that even in a stove with a window I just open the lid. Naturally, I make sure that the baking process does not go on. But even during baking, I allow myself to look inside, slightly opening the lid for literally half a second.

[Delicious Easter cake from Elena Bo]

I myself rarely bake with additives - mostly plain wheat and rye-wheat. Look, perhaps, in Easter cakes. There is a recipe Delicious Easter cake from Elena Bo.

did so
our first cake in the new HP

Good day everyone! My husband gave me HP 2500 today! Words cannot describe my delight! Now I can not sit out until evening at work, my thoughts are already at home and I bake bread.
Now in the evening he is waiting for a delicious bread from me!

I will learn from you how to bake delicious bread for everyone!

[smira]

smira , congratulations on buying a good stove! Welcome to the big, friendly family of Breadbakers!

Thank you for your hospitality!

Tell me, when they showed the stove in the store and tested it, for some reason the corollas did not work (or whatever they call them). Should they work "idle", or only with ingredients already? And then I sit and suddenly worry about marriage ...

The motor and agitators are tested in Pizza mode. They immediately start spinning.

Thanks a lot for your help! In the evening at home I will already check for performance in this mode.

if you have 25052, then the yeast dispenser always works, but for raisins, etc., only in the program with additives.
ps just didn’t look at the model of your stove, sorry.

if you have 25052, then the yeast dispenser always works, but for raisins, etc., only in the program with additives.
ps just didn’t look at the model of your stove, sorry.

I wanted to take it with a dispenser, but they do not eat raisins in my bread (as well as in chocolates and other products), so I thought that I would not overpay. As desired, it will itself "toss" into the dough, but most likely it will not be often.

baking my first bread. Mine sit and wait impatiently

HP is very hot, but it smells delicious

The motor and agitators are tested in Pizza mode. They immediately start spinning.

and also in the modes "dumplings dough" and "quick bread".

unfortunately, the managers did not know how to check, so they took it at their own peril and risk.

We checked the houses in the "Pizza" mode.

Thank you all, prompted!

Hurrah! It turned out! We sit and drink tea at 12 o'clock in the morning!

The beauty!!!

unfortunately the managers did not know how to check

Ha, who would doubt .....

Took my beauty
I baked French bread - it's just a miracle!
The crust is crispy-crunchy, the bread is delicious, and with butter - mmmmm
🔗

The miracle of the hostess is the miracle of bread.

I also liked the franuz sooo, especially the one with rye flour.

Z. Y. Well, the pictures on the left are so small ...

The miracle of the hostess is the miracle of bread.

I also liked the franuz sooo, especially the one with rye flour.

Z. Y. Well, the pictures on the left are so small ...

Thank you
What pictures are you talking about?

I also liked the franuz sooo, especially the one with rye flour.

Yes, the "Frenchman" is the best! Have you tried changing rye flour to buckwheat?
Also wonderful bread turns out.

Natashkhen
pictures are avatars.

One
I do not like, very much, buckwheat - in infancy I ate in my 2nd life

Tell me, does the dispenser, after dropping, for example, raisins, close itself or needs help)))? If I have to do this, when?

Tell me, does the dispenser, after dropping, for example, raisins, close itself or need help)))? If I have to do this, when?

no, it will not close itself, I closed it at the end of the program.

unfortunately the managers did not know how to check, so they took it at their own peril and risk.

We checked the houses in the "Pizza" mode.

Thank you all, prompted!

I also did not check on the spot (I only removed the packaging film at home), but I was given 14 days to check at home (combat) conditions, if something is wrong exchange.

[Olya-la,]

Olya-la, the dispenser does not have a return spring, so it will not close itself. The only cases when it must be closed (at least an hour before the end of the program) is when baking very large loaves, very rich cakes, which grow under the lid. In other cases - at your discretion. The open dispenser has almost no effect on the quality of baked bread.

Hello! Today we brought a bread maker 2501. We made an ordinary white bread strictly according to the recipe from the instructions. Now we are not overjoyed! It turned out soooooo delicious, with a crispy crust. And they gave the little daughter a try (9 months) We were very worried that it wouldn’t work, but already almost the whole loaf was eaten just like that))) We will continue to master)

[Iriso4ka]

Iriso4ka, congratulations on purchasing a wonderful bread maker! Delicious bread for you and joy in working with a bread maker. Welcome to the friendly family of Bakers!

[Iriso4ka]

Iriso4ka, congratulations on your purchase!

Took my beauty
I baked French bread - it's just a miracle!
The crust is crispy-crunchy, the bread is delicious, and with butter - mmmmm

Congratulations on your purchase! I also can't get enough of a week. Did you make French with a prescription from HP? Or did you find it on the forum?

Congratulations on your purchase! I also can't get enough of a week. Did you make French with a prescription from HP? Or did you find it on the forum?

while I do everything according to the recipes from the instructions for the bread maker, then I will experiment

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

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 "standard" of flour that most flours sold in our stores may not have! 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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P.S.
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

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Thanks for the advice. I made friends with the kolobok. Now, it seems, we are not mistaken. The bread is delicious. We especially loved the milk one. It was delicious with poppy seeds, dried apples and sunflower seeds (made according to the recipe "with raisins" with replacement of ingredients). Now the first French is baked. Since September 24, no bread has been bought in the store. Today I cooked chicken soup with homemade noodles. And there are so many things I want to try ...

Hello everybody!!!

I've been a baker since yesterday
Thanks to your site I chose my bread maker!

My bunny, 2501, managed to make a dough for pizza, dough for dumplings and a couple of egg white breads on the main mode - today's one with raisins .. I could hardly resist not to eat a piece at 1 am

First impressions are excellent, the mood is on the rise - the bread is beautiful and high.
I am very pleased with the successes, because my girlfriend, the owner of Moulinex with baguettes, dissuaded me from this model. I talked about the problems with mixing ovens with one dough mixer ... But I still chose her ...

Well, that is, that is: kneading for bread demanded intervention. This somewhat saddened me, although I was morally prepared. And I scooped flour from the corners and added more flour over the recipe (but this may go away with the purchase of scales). But the baking quality itself suits me 200%.
And I did it right the first time. But I’m not at all friends with yeast dough - even my store didn’t go well and baked

Dear professional bakers, tell me how to avoid torment in the corners if you put bread on the timer? After all, I want a hot bread on Saturday morning. Don't get up at 7 in the morning to help the kolobok ?!

I would be grateful for your advice!

Welcome to the friendly company of Panasonic bakers!

Learn everything. With flour - I have only wheat that does not require intervention. If the products are laid immediately correctly and do not require adjustment, then all the flour is selected with a dough bun.Therefore, study the properties of the flour that you will use. For example, I know that, on average, for 500 g of wheat flour / s or 1 s, I need 320 ml of water. But in one bag the flour was of a different quality and the first three breads had to be adjusted, by experience I found out that water is required by 40 ml less. After that, for a month and a half, I again could not interfere with the work of the bread machine.

But bread made from a mixture of wheat and rye flour ALWAYS requires help from me. Although, if I don't have time, then I just have to shake off the unselected flour from the corners of the bread. But bread is ALWAYS made.

[ivka]

I'll add my 5 kopecks. I bake wheat-rye bread: 450 g of wheat +150 g of rye, the rest - according to the instructions for the main one. Somewhere before five, the bread crawled with a spatula, scooping flour from the corners. Like, probably, any man, I am tired of this occupation. I decided - let him mix, and I will wait until the second batch. Intuition did not disappoint me. After the second kneading, the corners were clean, n and m u h and n k and! And so in 9 cases out of 10. It happens that 1 time I scrape off a strip of maaaahonky somewhere on the wall and not necessarily in the corner. But I'll scrape off the strip test, not flour.
Try, ivka, just once to collect the will into a cam and wait for the second batch. You look, and you get everything from the corners. Good luck!