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

While I was waiting for an answer, I found on the forum that it was 10 minutes before the end of the batch. The main one? I have 2 hours left until the end of baking, and nothing! Maybe during all this time something has dried up there and needs to be washed? Or defective? Well, now what to guess, wait for the end of baking. Although I already wanted to stop, pour it by hand and turn it on for quick baking for 2 hours. I will wait....

[Svetlana Ru,]

Svetlana Ru, that's right, the dispenser should work just before the second batch.
On program 3, it works when the timer remains at 3:08 (with minimum temperature equalization).
Sometimes the dispenser did not work for me either (especially when the oven was new). You need to follow.

Thank you Deep for writing the exact time! I will watch! In the meantime, she stopped all the same, poured everything by hand and set a quick baking program. The dispenser has not been used once, then it has not been touched or washed. It looks like everything is dry there, I pressed the button, it did not open. Well, I washed it, cleaned it, put it in place, of course I will repeat it in the near future to check.

Yesterday night, after baking rye-wheat, I put a milk one with a delay of 2 hours. It turned out great. So, you can bake milk bread with a delay, but I was afraid After the first week of using it with dry yeast (after reading the luminaries of baking), I switched to pressed. I put them on the bottom of the form in small pieces. And, in general, I was convinced of the correctness of the advice not to overpay for dispensers. However, they are, and maybe they will still be useful to me ..., but I understand that even without them wonderful bread will be baked.

this usually happens. Flour of the 1st grade, pressed yeast, water mixed with milk.
Everyone is happy
Rina, today did as you advised - kneaded a bun-sponge (soft!), On top of it flour, liquid and fried onion along with 2 tablespoons of butter - and on the Main one.
The roof drove a little back, probably shy

Well, as I understand it, this is because I decided to yeast for 7 days (so I spend 100 grams. A pack from last Sunday), and therefore I will put them on 600 grams. flour 2 grades-17 grams (front-line remaining)
Well, the roof was embarrassed by such a wide gesture !!
I just think that I am still a smart blonde - I originally KNEW! what will happen))))
But the experiment is more expensive, right ??
Conclusion: weekly yeast stored in the refrigerator just on the shelf in foil does not lose its fermentation properties and does not become weaker. And they love flour of 2 grades very much !!

I have pressed yeast and lived in the refrigerator door for a month. But for a couple of weeks they are definitely going through quietly.

Signs of fresh yeast - they are crumbling. And then it is not necessary to increase their dosage.

Well that's for sure !!

[Rina]

RinaThanks for the advice !!

I seem to have already adapted to the bread maker, although still without weights.
All the time with a spatula and extra flour I follow the bun
TTT, the stove never let me down.

I want to try baking on the rye (07) program.
But since I love rye bread only with additives, I can't figure out at what moment to throw them.
Please advise.
The mix on the rye program is short. It is necessary that the raisins have time to mix and help the kolobok ...

I will be happy promptly - "temperature leveling" is coming

If you like the inside of the bread, catch the moment before the end of the kneading, if on top, then before baking.

Thank you! had time!
kneading time on the rye program 2: 44-2: 32

Raisins broke a little and the dough turned out sticky .. Let's see what happens

Take the new baker into the ranks :) First impressions of the bread maker are TASTY! I baked the very first bread according to the recipe from the enclosed booklet. I liked it very much! And now the question: please poke my nose, where can I see (if any) recipes for the 2502 model? I myself did not find it on the forum

[neroli]

neroli , congratulations on purchasing the stove! Welcome to the big friendly family of bakers! There are no special recipes for a specific bread maker. Our recipes fit all ovens. Take any. but it is better to start with plain wheat bread on the 1st program. Don't start fast. Learn the kolobok rule. Weigh on a scale. If there are no scales, then be sure to buy them and a silicone spatula is also desirable. Feel free to start. I wish you success!

please poke your nose at me, where can I see (if any) recipes for the 2502? I did not find it myself on the forum

There is: The simplest bread (according to bread maker models) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

[Admin]

Admin, thanks for the link, I found 2 recipes there. Probably there is no such topic so that all recipes are collected for each model?

There is no such topic Why ??? With such a stove it is difficult to spoil any recipe)))))
Guys, I have adapted to bake a quick one from Elena Bo (the one with semolina) on a Diet Quick - so great!
And further. Many people are very tormented by the choice of flour, well, I don’t know, I myself pour what is in the house, I put a bowl on the scales and pour it from different bags - a cup of rye, a couple of cups of 2 grade and the rest by weight, the first or the highest. Water is often half-and-half with milk, no, and I'm not worried about it.
I used to bake on Delphi (Alaska, Richards, etc. - many of the same) - there, in the absence of electronic scales, I just watched the kolobok. And now with the scales, I just measured it out for sure and that's it! Fresh yeast-2 gr. per 100 gr. flour if fast. If the Frenchman is 1.5 gr.
The bread is simply fluffy. My husband was capricious, he demanded more handsomely. I'll just cut the pieces as they cool down, dry them a little, that's all. Although, to be honest, it is still soft and evenly laced. So now he just eats and does not mutter, it's delicious !! I watch how the men of my healthy bread tenderly cut and tenderly take pieces in their hands, so nice !!

Hello to all "panasonic girlfriends"! Today I bought SD-ZB2502 BTS. Delivered 01 Main. I didn't buy the scales, as the manager showed that I forgot 24 programs (I thought 12) and forgot about the scales. Well, I think - kapets, at least on one which bread to bake to learn. I measured both flour and water with a measuring cup. What will I see in 2 hours. Girls, please answer
when the kneading is in progress there is a slight vibration (the leaves on the flower shake). This is normal? And the instructions also say "Put the kneading paddle firmly on the shaft", but I can't do it "hard", because there is a small gap between the shaft and the blade hole. She kind of dangles a little. And how are you? Sits on the shaft, tight?

Congratulations! Don't worry, everything you described is regular. Everything will work out, good luck!

Thanks for the answer!!!

[Natali55]

Congratulations on your purchase, Natali55 ! Do not worry, there is a slight vibration during mixing. The leaves on the flower are shaking, you say? Some owners of other brands of bread makers have their glasses shaking when kneading. And there should be a backlash. The translator was clearly blaming stupidity. You must buy the scales! Good luck!

Thank you!!!!! Question. When I registered on the site, I did not indicate the city where I live. How to fix it. And then there are my fellow countrymen. I wish they could see me too

Scales are very desirable for her - it is very easy to put on the timer with them! And if you are not going to the timer yet, you can just peep sometimes, while there are no scales)))))))))

There is a PROFILE in the upper right corner of the page - there!

[here]

I think that over time, there will be a lot of questions about messages and more. It is very helpful sometimes to contact here.
So we send you back and forth.

Thanks with the profile itself.

: girl_skakalka: Hurray! MY first bread is not lumpy. I didn’t know that in the process of kneading it is possible to look under the lid and check the bun.Since there were no scales and I worked only with a measuring cup, the first exam was passed for 4+. But for the first time, I think it's okay. The roof of the bread did not come off, it was baked normally. Disadvantages: it was necessary to either pour less water or add flour when kneading. In the middle it turned out not as spongy as on the edges and the crust had to be set to the color "dark". The knife did not fly off, and did not climb into the bread. The bread was not allowed to cool down to the end and half was devoured immediately

[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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Today I baked bread for the first time with raw yeast. She kneaded a pizza from half the norm of the dough on the program, she stood for an hour, then set program 1, that is, a 4-hour cycle. Before baking, I looked in - the bun was lifted up well, I hoped that it would rise a little more when baking. Baked - not raised at all AND hard - hard. But it's okay, it will lie down, it will probably go away. Why do you think the bread didn't rise? Maybe the dough was not allowed to melt for a long time?

At the same time, the bread turned out to be very tasty! Delicious crispy crust, crumb is soft, porous and at the same time dense, not cottony. in general, the way I wanted. And the lid is not sunken, not flat, but just right. Only the bread itself is for some reason very low.

so I load fresh yeast with the rest of the products and this is how I get bread
I simply dilute the yeast into parts of water or milk.And somehow I tried how you knead the bun and put the Frenchman on the timer - the Frenchman came out not quite as high as expected. I then thought that it is possible when the yeast is soaked (and it does the same during mixing!) - does it stop? And then, in other modes with delays, he also lost bread in height. And on ordinary ones, everything is OK! Moreover, this is not affected by a significant part of rye flour.
And I was also advised here to do as you did when I asked how to make the crumb denser. So that it was not air))

So you don't need a respite? I read here that after kneading on "pizza", they even put a delay for the whole night. Well, in my case, the usual yeast should not have stood during this time ??? Or did they stand still? I'll try it like SoNya

[Svetlana]

Svetlana, and you did not miss, did not forget to pour water into the second load? Gingerbread man and bread should not be hard. During the first batch, you controlled what consistency the bun was?

And further. I reset the "pizza" program after 10-15 minutes from the beginning, so that the dough is not heated on this program.

PS I have a dough for both 3 and 4 hours. Everything works perfectly

Rina, the bun was soft enough. The bread was hard when I took it out, but then went away. The fact of the matter is that everything was normal. Well, I had it spinning for 20 minutes on pizza. Or is it a lot? Again, before baking, the kolobok rose well, but not to the end - just right, at least externally. Could the amount of yeast pump up? My scales do not measure such a small weight. Therefore, I divided the pack so as to get 20 g of yeast per 600 g of flour.

20 grams per 600 grams of flour is a lot
1.5-2 grams of yeast per 100 grams of flour. That is, for your 600 flour, you need 12 grams maximum.

Oh, I see. I read the topic about yeast, I took it there. Apparently, inattentively, she was mistaken somewhere. I won't go back now, tomorrow. But perhaps it would have floated away then?
Rina, after all, answered me to my very first question, there is that 7-8 g per 500 g. Eh, where you were in the last lesson is called. Well, there will be take two. But the bread is delicious, the word is chess!

our fresh yeast baking lovers shelf has arrived !!!

Yes, in this PanaSonka you probably have to try very hard to spoil the bread !!

SoNya, it is really bad to bake bread in this bread maker, you have to try hard. I can't get out for the third day to buy scales. And I load everything approximately, on the 01 program, because I will not finish it for rye flour. I have been baking bread for three days now and have never turned out bad. I just have time to bake. Either the son will take half a roll to work, then the husband takes to work with sandwiches. The last loaf from the store dried up two days ago. Thanks to those who constructed this model. Indeed, everything is super.
Hello Donetsk! I come from the city of Krasnoarmeysk. It's nice to meet fellow countrymen at this forum.

Thank you Natasha! My mother-in-law lives in your places)))))))))
I did without scales with the first stove. Truth always watched the bun, first poured everything, and then poured flour. And as the batch was added, she added. And the same smart girl will even insure if suddenly a drop of liquid is too soft - too soft a bun - all the same, you get the right bread. I just put on a one-grain wheat-rye-in half. Let's see what happens. I will try a new mode.

I hasten to share my impressions. : mad: Bought electronic scales, weigh up to 1 gram. On the 01 program, I loaded everything according to the recipe, (ordinary white), kept everything up to a gram. and 330 ml water (size L), although I added one spoonful of sunflower seeds more and the flour was Sokolnicheskaya, and not like Makfa yesterday. And, what would you think, looked into the batch, and there - "kesya-month"
Let's add flour, I had to add 70-80 grams (4 tablespoons). Only after that the bun became elastic and did not stick to the hand.
So, the recipe for the book. I made a conclusion: during the first kneading, it is imperative to control the bun, so that the dough for pancakes does not work out. Before that, I baked without scales for three days and the bread turned out fine, even the first time, even though I did not look under the lid, I thought that this was not recommended. Perhaps the scales will be useful for baking rye bread and for other recipes.

Natalie, did you exactly measure it in grams? We've had cases here when they measured in other units (pounds, ounces) and got exactly pancake dough ...

Exactly, I didn't finish it! I have scales in both ounces and pounds and grams! I both turned it on and hung it up. And in what I myself do not know.
THANK YOU huge. BUG FIXED

You see, both the scales are needed, and the knowledge of the fairy tale about the kolobok

Unsubscribe how it will turn out with correctly adjusted weights

Natasha, more. You turn on the scales with the bowl already placed on them, otherwise the weight of the bowl will be counted as flour. I saw it right away, but not in the manual! Well, I think, it’s good at least to poke a little head right away, otherwise Fyokla would bake ...

by the way, it is this option (unaccounted tare weight) that looks like an error of 70-80 grams.

Nah .. I immediately weighed the container, then pressed the button to reset the container. Most likely the weighing was in other readings, and not in grams. Today I bake rye bread on program 07, but rather rye-wheat bread.
Recipe: Rye flour - 250 gr
Wheat flour - 170 gr.
Yeast (SAF) - 1.5 (2) tsp
Salt - 2 tsp
Sugar - 2 tablespoons. l
Apple cider vinegar - 7 milliliters
Vegetable oil - 30 grams (exactly grams, as it was in the recipe)
Kvass concentrate (liquid), not wort! - 25 grams (namely - grams)
Water (together with the concentrate, we dilute it in water!) - 290 milliliters
Coriander - (I did not add) - 0.75 tablespoon.
P.S. The recipe says that instead of liquid kvass concentrate, 1 table can be used. pour a spoonful of dry kvass with 20 ml.
boiling water.
I did it with liquid. The gingerbread man turned out to be normal, at first it didn't rise very much. Before baking I looked in (could not stand it), rose normally. Now I'm taking it out of the bread machine. What happened - taste and so on I will let you know how it cools down

Natali55
And how's the bread?

Pulled ... Ah, you're my, chernomazenky! the color is almost like that of the store, slightly darker. The crust is humped (the same as that of wheat, I mean by the convexity) And I don't know what's inside. Cools down under a napkin. The crust was smeared with sunflower oil.

And now, my bread is cooled. In the context of small holes, as in wheat, it tastes great, reminds a little of Riga, but less sour and lighter itself. It was baked inside perfectly. The pulp tastes like a rye cake (store-bought), but softer and no taste
"grits". Wheat pulp is drier, but this one is not wet either, But it seems softer. I'll take my daughter's camera and take a picture if I have time.
But no, the next one is a must! I will try other recipes, but this one will undoubtedly be MY FAVORITE!

And I am grateful to Admin for the bread and grains! Baked on the main, excellent, beautiful bread!
I just lost the topic ((((((((((

Girls, I ask for advice. Has anyone ever used a mixture of "Nastyusha", Spelled flour, corn flour? Respond. Maybe someone has their own recipe.