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

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

Nastya tried 8 cereals and a Gallic mixture. I didn't like it in its pure form. Now I do it in a mixture with different flours. Most often 1 to 2 or 4.

With corn, we like "Multi-Flour Bread". In fact, there is wheat and a little corn. Plus flakes, a mixture of various was added. Try store-bought cornmeal and ground corn grits in a coffee grinder. Perhaps the latter will be more pleasant.

Thanks for the advice. I will definitely try.

Hello everybody!!

Finally I took a camera in my hands to record my singing impressions

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This is the egg from the recipe book

And this is rye 50/50 from the book of recipes for moulinex with its additions (leavened wort, honey, apple cider vinegar). Not too neat in appearance
Before that there were higher ones, but this one, although heavy, but tastes the most

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And this is today's milk-mustard according to Yana's recipe

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Again, I have poorly raised on raw yeast. Not hard, like last time, but not lifted. Knotted on "pizza". 15 minutes, then set with a delay of 2 hours. The gingerbread man was good. I do not know .... Maybe the problem is in yeast, buy others? Last time I put in a lot of yeast, today I tried 7-8 g, I don't have scales, everything is about. What else could be the case?

Again, I have poorly raised on raw yeast. Not hard, like last time, but not lifted. Knotted on "pizza". 15 minutes, then set with a delay of 2 hours. The gingerbread man was good. I do not know .... Maybe the problem is in yeast, buy others? Last time I put in a lot of yeast, today I tried 7-8 g, I don't have scales, everything is about. What else could be the case?

And what kind of flour? If not purely wheat, then the bread is often "sowing". Itself at first worried. Although, even after four years, everything happens.

Yes, pure wheat ... On active, it turns out tall, lush. The screw also got stuck, which never happened. Does this mean the dough is tight? Gingerbread man checked, was normal

And I always use SAF yeast and the dough always rises well. But, as soon as I changed the flour from Makfa to Sokolnicheskaya, I had to add less liquid. The first time, when I baked from it when forming a bun, I added flour. I think it's a matter of moisture content or something, I don't know. In any case, the difference is obvious. But the bread still came out good. The day before yesterday I went for spelled flour (dear, infection!) 79 rubles. 500 grams. But I bought 4 kg. I'll try what happens. Yesterday I was in a hurry for a meeting, before that I always baked on program 01. And here time props. And, I think I will try an accelerated 2 hours (program 02). The bread is excellent. Now I will not bake for 4 hours, but I will accelerate, because I did not notice the difference either in taste or in appearance (but I added more yeast on a spoon, baked the smallest size "M") Now I will. In four hours, 2 loaves of bread, not one.

Natalie, by leaps and bounds, the PAF probably rises for everyone. I have a question about pressed, many people bake bread with them, and the advantages of such bread are periodically discussed here.

[Sonya]

started writing on another computer, but I was interrupted

1. Most dry yeast contains additional enzymes, often preservatives and anti-caking agents. Well, at least kill me, I don't believe that pure yeast can come out of dry hibernation, wake up and start working normally.

2."Fast" bread still does not go through all the necessary biochemical and biophysical transformations - gluten does not have time to develop, starch grains swell normally, and the required acid level is not accumulated in the dough. Remember what yeast dough is called? Sour! This is because acid is still produced during the operation of the dough. But this takes time! And in general, even the standard basic program itself is accelerated from the point of view of classical bakery. What can we say about "fast" programs? And even with additional yeast.

3. In four hours, two loaves will not work. The stove still needs to cool down, and cool down evenly. And this takes half an hour or an hour.

4. Sonyatry changing yeast. But also ... bread is often denser on pressed yeast than on dry one. That's why I switched to pressed ones, because bread with dry yeast is too fluffy for me, "cottony".

Rina, it is really denser, and in general, a normal tasty bread, only raised half of what I need to try other yeast. I still want to "finish off", because once others succeed, and I should succeed.

Hello everyone!
Thanks to this forum, I finally acquired a Panasonic SD-ZB2502 bread maker, although I initially chose between Moulinex OW6002 Baguettes and Kenwood BM450.
To test it, I decided to choose the simplest recipe (Ordinary white bread), did everything exactly according to the recipe, with weights)) This is such a bread. Size M, mode 01, the dark crust is really lighter than I expected)

There are no complaints about the work yet, except that the yeast dispenser is noisy, when I heard, I thought that something was jammed in the oven

[Flowerbomb]

Flowerbomb, congratulations on purchasing an excellent x / stove! 🔗 Let it serve you for a long time and please you with baked bread! So the first bread came out great, but I have no doubt that it is delicious. Get used to the yeast dispenser and it won't get in your way. I already do not pay attention to his noise.

Sveta, check out the raw yeast. The truth is it is very bad that there are no weights - this is how you need to measure and cut a packet ??? Torment)))
You can try to fill some measure with a weighed quantity (maybe the neighbor has?) - and already know for sure?
Anyway. Just soak the yeast, always with sugar, and you can also put some of the liquid in a bowl or part of the flour, or what you add - cereals, cereals, semolina - while measuring everything else, you can already see if yeast is playing or not. This is one thing. Second, I stir the salt in the rest of the liquid. But I pour these liquids into DIFFERENT corners! Even if you knead directly on Pizza
Salt spoils the yeast. For a start, you can also try all the liquid plus the droorzhi and mix the sugar in a bowl well, like sour cream should be. And dump it on top of the flour in a bucket, let such a dump be trampled on))) Yes, you will succeed, you just miss something, but you will definitely find it !!! I would first figure out how strong the yeast is - and don't throw anything away!
Any flour can be used to bake bread! Whatever they say, floats, weak, never mind! You will learn !! Otherwise, it simply cannot be, with such a stove!

A 100 gram pack of yeast is divided into 12 parts with a string (preferably dipped in alcohol). We get about 8 grams. If we divide it into 14 parts, we get 7 grams.

Good evening! Finally my dream came true and I became the owner of the Panasonic 2502 Bread Maker! : yahoo: I thought for a long time, chose and monitored sites and chose Panasonic, I hope it will not let me down! I haven't tried the oven yet. I'm going to try the simplest recipe book tomorrow. Plain white. When I was buying, they gave me a bag of bread mixture Cheese bread. Tell me what kind of bread is made from these mixtures? and should it be mixed with flour or just add yeast?

[lilisha]

lilisha, congratulations on purchasing an excellent bread maker! Let it serve you for a long time and make you happy with delicious bread! I also have the same x / stove and I am very happy with it, it bakes everything perfectly. And rightly so, that you start with ordinary white bread, you will definitely get it.The recipes in the book are good, I baked a lot from there. I baked cheese bread, but not from mixtures. I have never used mixtures, I like to create myself. But since they gave it, that's another matter ... I think there is an instruction on how to make bread on the package. Maybe someone used the mixtures and will answer you.

[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 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" 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 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 user 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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Lagri thanks! I hope she will not let me down: girl_skakalka: I bake my first bread, the process itself is more interesting than I thought, like someone else's (y) in the film, as if someone is living their own life inside. In two hours I will contemplate and try my creation.

[lilisha]

lilisha, will not let you down, for sure. Super stove! It's not my first use, I have something to compare with.

I baked the first bread, everyone liked it very much, I didn't even expect it to be so tasty. tomorrow experiments will continue, I will bake something more difficult.

[lilisha]

lilisha, congratulations on your first bread! Further it will be even better and you don't even want to buy a store one. For the third year now, we have not been buying store-bought bakery products.

Dear forum users!
Who will tell you if there is an error in the recipe from the instructions for dough dumplings?
Flour - 450g.
salt - 0.5 tsp.
egg - 1pc
water - 210ml

While I was making an excellent dough without scales, I even mixed it with my hands a little.
The first time I weighed the flour, I threw out the dough - there was an overdose of flour, in fact, the crumb turned out.

Today, as clever Masha did not throw in all the flour, left 80 grams and again I see that there will be no dough. I added about 50 ml of water and now a very steep dough is kneading.

Give, plz, a normal layout for dumplings dough

The question disappeared: the scales died without even working for a month
Show the weather

[Ivka]

Ivka, do not overload the stove engine with a steep dough. It is better to add water, and then knead the flour with your hands. I ran the stove on such a tough test and had to be repaired. It's good that only the capacitor should be changed, and not the entire engine (as they suggested to me in the service).

And my belt in the x / stove (Mulinex) flew off from the steep dough. Now I don’t knead the steep.

We bought a Panasonic SD-ZB2502 bread maker. We have already tried to bake rye-wheat bread with sourdough. Better than the oven!

URRRAAAAA !!!
The shelf of the Panasonic driver has arrived !!!

Oh) Today they brought me Panasonechka 2501 ...: girl_dance: I am reading the instructions, tomorrow I will try something. I want to start with the pizza dough)) I hope that everything will work out for me. So now I'm with you))))

AnnaNelipa, congratulations! It is best to start with the simplest bread from the instructions. And you will get acquainted with the stove (where are the buttons) and you will begin to understand about the bun.

AnnaNelipa, congratulations! It is best to start with the simplest bread from the instructions. And you will get acquainted with the stove (where are the buttons) and you will begin to understand about the bun.

Thank you for your congratulations and advice!

AnnaNelipa, congratulations! It is best to start with the simplest bread from the instructions. And you will get acquainted with the stove (where are the buttons) and you will begin to understand about the bun.

The simplest recipe requires a teaspoon of yeast B and 2 tsp of yeast R ... I don't understand something. And can you just add a fast-acting moment? and then how much ???

B and R are not the type of yeast, but their quantity, for standard baking and accelerated, respectively.
Saf of course will do, choose the quantity according to B

So I made the simplest bread and pizza dough in my oven. Everything seemed to work out. BUT! I really don't like the smell in the kitchen ... that's how plastic stinks or something. There was no smell of bread. Someone had it?

It was And I was also worried, I was upset)) And I asked on the forum)) And the smell disappeared for a short period of time - the stove has been serving faithfully for 1 year and 9 months already, and it smells extremely tasty when baking))))

It was And I was also worried, I was upset)) And I asked on the forum)) And the smell disappeared for a short period of time - the stove has been serving faithfully for 1 year and 9 months already, and it smells extremely tasty when baking))))

Well, thank God. And then my husband has already begun to pin me up to hand over the stove, until 2 weeks have passed. And I keep getting upset.

Oh girls! Let me join you!
Yesterday evening I received my beauty in the mail - 2501! I didn’t even expect to arrive so quickly (a week in total from payment); was not prepared, so to speak, but I really wanted to try it!
I used to bake it somehow, then abandoned it, as a result, only pressed yeast was found in the freezer at home - I put the simplest bread for the night, counted for a long time, prepared for the worst the next morning, because everything by eye, and the yeast was afraid to be played on the timer - but the bread was a success! True, I still could not sleep well, at dawn I was running around and watching her knead)))
How they did without it before, I just can't imagine! It's so fabulous when the house smells like bread!
In the afternoon, I also kneaded the dough for pies, baked a shanezhek and an apple pie, my hands are still itching to try a thread - my husband already says to me: "Pot, don't cook!" Now I'm starting to dream of a new stove ...
Here's what I managed to take (the little shanezhki have already "persuaded"))):
Khlebushko on program 01 according to this recipe (replaced with milk and plum. Butter, and pressed yeast 1 tbsp. Spoon instead of dry): Plain white bread
Pies according to this recipe for 13 prog, I deceived the stove, started it up so that the alignment did not wait, but prepared the products herself, heated them by hand, and already enjoyed the pies at lunchtime))) Chic dough for pies

the panasonic regiment has arrived!

Lanna, everything is going great! The compressed yeast survives normally for several hours on the timer. If fresh and of high quality, take on the basis of 1.5-2 grams for every 100 grams of flour. That is, 500 g of flour requires 7-10 grams of yeast.
To quickly start the dough, you don't need to deceive anyone - just use the "pizza" program - yeast dough is also perfectly kneaded and fermented there.

[Irina]

Irina, Thank you! This is all thanks to the forum (and the iksbt conference) made a choice, I wanted to buy at first which HP to buy cheaper, but my husband and mother persuaded not to waste time on trifles)))
I myself also counted so much yeast, but I could not think of how to measure 8-10 grams from a pack of half a kilo

solving the problem with the amount of yeast

🔗 problems 0% D0% BE% D0% BD% D0% BD% D1% 8B% D0% B5

I understand, but I was planning to buy a Chinese scale for $ 6, so they will not arrive soon, while I fill my hand like that!
It seemed to me that this stove forgives some of the shortcomings of novice bakers) Now I swung at rye, try it, and then tomorrow my son can dry more crackers from it; let's see how it goes ...

I'm already breaking off the yeast from the pack almost by eye. Something seems to me that in terms of volume, the piece should be no larger than the phalanx of the thumb.

Ira, it seems right to you. Such a piece the size of a finger phalanx weighs 10 g. Yesterday I weighed it.

[And I bought a stove today]

Wow, so I put a lot, I guess ...
Here in the night it burned
I put 2 tbsp. l. pressed, but the smell does not seem to be felt from them, that I overdid it, although I also added sour milk.) Such rumpled, because they cut it hot and ate it.
I thought I’ll make crackers, yeah, how - my husband asked in the evening: “And in the morning it will smell like bread again, yeah?” So they diminished her in a day, I used to wonder how you can bake 2-3 times a day, and most importantly, what for? Now I understand. It is necessary to quickly bake something else, and then immediately put on the second run in order to have time to still have enough crackers to close up for my son! I added dill and coriander, approved, although in the evening my husband persuaded not to experiment for the first (with rye) time. And so this is the 3rd launch of HP, my beauty, I will groom and cherish her now ... I was so afraid that it would turn out badly at first, and even about rye, I read all sorts of horrors in general, it was scary, but she coped with everything! I was also worried that the bread would be "lifeless", as it were - well, if you do it by hand, you practically coddle it, and in its bath (if it's cold at home) and many other tricks, on Easter cakes, if you bake it, a day or two with it fiddling about how much of our energy it absorbs ...
But no, the bread is wonderful from HP-shki), and over time we will develop a common aura with her, so in general it will be - LYapota! mind eat)))
And I bought a stove today , for this case (what is called "I went for bread, bought a dress"))) I persuaded my husband for a couple of days, now we are sitting without money, but I'm still gladAya !!! I will now persuade to connect myself, and in January Gorgaz will call for printing in the guarantee)
So what, ethno, the matter is delaying (I was generally a useless hostess, I was married for 17 years already, and my husband used to cook, but in September something covered me and off we go). He looks at me, and is surprised how they changed it straight), he is afraid to jinx it, at first I thought it would be enough for a week, then a month has passed, now it's all three, so I haven't seen such loving eyes in my husband since my honeymoon! (pah-pah-pah, so as not to jinx it)
Now I have so many different wishes ...: a noodle cutter, a meat grinder, a smokehouse, eh, where would I get the money for everything right away? )))
And all thanks to this forum, such sympathetic people are still bakers; I tried to sit on many culinary forums, but no, it didn't catch on somehow, but here you read straight and every success of girls (and boys) you pass through yourself)

Lanna, you use a lot of yeast.On a small bun, I put 5-6 g of compressed yeast. And also your dough is fermented, that's why the top fell a little. It was the same for me when I started using compressed yeast. In general, I like bread on this yeast on 02 fast mode or 05 fast diet mode, the top of the bread will be a dome. And buy the noodle cutter, I roll the dough for dumplings, dumplings and manti on it. Good luck to you!

[Lena]

Lena, thanks for the advice!
It seemed to me that he fell out simply because she cut him hot. I still don’t get to the bazaar, buy dry yeast, and these, yes, I'm afraid, are fermented at a delayed start. (Although I set it at 2 am, but by 6 I was already ready). I'll try to follow. just put a little less, and bake without a timer, then it should work on pressed ones.
Yes, my husband has already approved the noodle cutter (from the next salary), went shopping, we only have the usual ones, without rolling the dough, so I'll look for where to write it out.

If the yeast is fresh, that is, it crumbles, then nothing will happen to it if it lies under the flour for several hours.

So what, the ethno delays the case (I was generally a useless hostess, I was married for 17 years already, and my husband used to cook, but in September something covered me and off we go). He looks at me, and is surprised how they changed it straight), he is afraid to jinx it, at first I thought it would be enough for a week, then a month has passed, now it's all three, so I haven't seen such loving eyes in my husband since my honeymoon! (pah-pah-pah, so as not to jinx it)
Now, I have so many different wishes ...: a noodle cutter, a meat grinder, a smokehouse, eh, where would I get money for everything right away? )))
And all thanks to this forum, such sympathetic people are still bakers; I tried to sit on many culinary forums, but no, it didn't catch on somehow, but here you read straight and every success of girls (and boys) you pass through yourself)

Just a love story on a bakery canvas! I'm pretty much the same. We have also lived for 21 years, but the kitchen has always been a burden. "And then Ostap suffered!" You subtract one thing - cook it, then another. My finger is twisted to my temple, but with respect.