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

here is my white bread


well, this is closer to the cutter - in which bubble

Well, I brought the promised bread with whole flour, but I always call it even rye

Explain the people to the teapot ................. The forum is sooooooooooooooooo big, I'm already lost in it. That's when there was no need to write anything - I see and find everything. And when I wanted to find a topic on baking bread and to report there - while I was looking for a topic, alas, I did not find my brain, I forgot what I wanted to write and ask, And then the bread will "flow" like a river from the oven, ready, and I will dig everything like a mole on the forum. Poke a large link and the old woman (well, at me) will save it on her computer.

Well, I brought the promised bread with whole flour, but I always call it even rye

Either your flour is somewhat different, or the photo conveys that way, only mine made of whole flour somehow looks different, yours, in fact, looks like rye. And here only whole-ground (I have it written on the package) without additives?

here is my white bread


well, this is closer to the cutter - in which bubble

The cut is cool, "fluffy"

[marinastom]

marinastom I ran to the kitchen on purpose - yes, it says on the package that the whole grain is of the highest quality. I strictly always buy without additives, if I need additives, I always report what I want at that time.
When bread is baked, the smell in the house, well, I will say not very pleasant, rather tart and cuts the nose. Well, I'm personally talking about my nose, my pets have not yet complained about the smell. Either I am sensitive to smells or mine is dull, but this smell reminds me of a village and chickens with pigs - or already nostalgia, most likely for childhood, has started playing in one place. And maybe the processing of flour gives such a smell. The main thing is that the result pleases me with bread, the rest can be tolerated - when I bake this bread, most often I go for a walk from home.

lena 65 Thank you, my sweetheart. I accidentally dug out such holes - just once when the stove was not overexposed a little yeast, well, I just forgot what I had. And the bread turned out in the oven so bubbly that at least put your finger in them. Well, then I applied it on the stove - I also liked the effect. Since then, I've been dissolving yeast, not putting dry yeast in the oven.

[marinastom]

marinastom I ran to the kitchen on purpose - yes, it says on the package that the whole grain is of the highest quality. I strictly always buy without additives, if I need additives, I always report what I want at that time.
When bread is baked, the smell in the house, well, I will say not very pleasant, rather tart and cuts the nose. Well, I'm personally talking about my nose, my pets have not yet complained about the smell. Either I am sensitive to smells or mine is dull, but this smell reminds me of a village and chickens with pigs - or already nostalgia, most likely for childhood, has started playing in one place. And maybe the processing of flour gives such a smell. The main thing is that the result pleases me with bread, the rest can be tolerated - when I bake this bread, most often I go for a walk from home.

lena 65 Thank you, my sweetheart. I accidentally dug out such holes - just once when the stove was not overexposed a little yeast, well, I just forgot what I had. And the bread turned out in the oven so bubbly that at least put your finger in them. Well, then I applied it on the stove - I also liked the effect. Since then, I've been dissolving yeast, not putting dry yeast in the oven.

Lorik, the motto is class!
I also do not like it when simple bread is baked, uncomfortable. Therefore, I do not put it at night. In the summer, if, then I take out the stove on the balcony, let the neighbors sniff.
Laura, what yeast do you have there, fast-acting or just dry? We have both those and those.So dry and should be diluted in water before mixing, well, or in another liquid.

[Larissa]

Larissa, when I add whole grain (stopped at 10% of the total volume of flour), then sweetness appears in the smell, but the sweetness is not butter, namely grain, in the cold. worked on the current. The sweetness of freshly harvested grain when in large quantities. Imagine if you knead 100% whole grain what flavor you get.
By "reports" you can "light up in the recipes sections for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 But there you have to "shine" in similar breads, offering your own slightly modified recipe. For example, I went to a whole grain recipe, and there is yours with a photo and a recipe, and I liked it more, so there is a fan. I post mine in the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0 A person came in, read the topic, choosing a model, immediately looked at the results, fired up and bought. The truth can then work out, as Vitaly said, he started to bake but he does not succeed, and then offended, the stove is bad. But this already depends on the person and not on the stove
And I don’t wear the stove anywhere, it’s heavy, and I don’t care about the smell. There is even a way to treat depression, aromatherapy, where the aroma of freshly baked bread is present. But I feel sorry for the neighbors, they walk, smell, but they cannot eat

[Elena 65]

Laura, what yeast do you have there, fast-acting or just dry? We have both those and those.

There is everything! Absolutely everything. After a massive raid of Polish "pigeons", their shops here grow like mushrooms in autumn in good weather. On one street almost every 5th house is a Polish shop. There is one Baltic - there are all products, even Russian ones. And it is called so because one family from Latvia is completely in charge of it. Well, there are a lot of different international stores (Indian, Turkish, Chinese, Japanese, etc.). That's when I need to shuffle them and collect everything from everyone, bit by bit and bit by bit. And I like fresh yeast most of all - the Poles generously supply Mother England With the arrival of the Poles, the British began to try such products about which they hadn’t heard for ages - what is worth seeing the face of an Englishman when you put kefir, but I’m not talking about Olivier at all. In the stores of the country, strictly dry yeast is sold about fresh, only the elderly know very well, for some reason there was a ban on sale. But I never really got it.
My last "old lady" coped with dry yeast herself without any problems. I just poured them along with all the products and pulled out the finished loaf. But Panasonic turned out to be a capricious "fifa" - they say chew and stir it. Well, not what dry he does not recognize, despite the fact that his "hole" is for this good. It turns out Panasonic is like a lady with us - you need to understand gently and affectionately with it. A woman bought a pancake for herself.

Elena 65 but it’s strange that when the kneading and spreading the smell is pleasant and so sour. But when the baking went, well, at least
And you don't mind your neighbors not droplets - I still turn on the fan so that the smell is more on the street from the kitchen. And let them know that there are people who are not only capable of buying everything in stores. And if the bread is baked and I'm still busy in the kitchen, then I open the kitchen doors.

The truth can then work out, as Vitaly said, he started to bake but he does not succeed, and then offended, the stove is bad. But this already depends on the person and not on the stove

Oh, exactly! You can inflect a technique with different speech and pronouns. But more often than not, you yourself are to blame for everything - either a rush or just an oversight. Yazh, too, plowed with one stove and I think I know everything. And with Panasonic, I had to feed the trash can with 3 loaves. I can afford it - she's a joy. But it turned out that everything was in leaps and bounds. Firstly, my beauty does not like dry (even cars like tincture), and secondly, it turns out that my yeast is outdated. My Panasonic is new, so everything is new and fresh. Wait, he had to throw out the yeast and buy new ones. Boom to try al there is no allergy to dryness in my beauty, otherwise I will have to buy pressed ones all the time. And I saw such things about them on TV that it was already horror.

and we just indulge in live yeast. And for many, bread turns out on them much better than on dry ones.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0

otherwise you will have to buy presovanye constantly. And I saw such things about them on TV that it was already horror.

Wow, but here, on the contrary, they scare everyone dry. As for me, I like dry ones more - I can't make friends with the living. Probably, we sell some wrong ones.

[lora07]

lora07 Any yeast is good, the main thing is to be fresh. On the contrary, Panasonic forgives minor user mistakes.
Judging by the photo, there is a lot of water in the white bread.
Yeast try to search for Lesaffre 🔗
the same company sells the gorgeous Femipan yeast 🔗
🔗

[Saccharomyces cerevisiae]

Any yeast is good, the whole struggle is now directed at the group of yeast bacteria Saccharomyces cerevisiae, it is they that are very harmful, because they are very persistent. If you believe the inscriptions on the packs in all types, both fresh and dry, this particular class is used. So what's the difference "wet or dry". In the SAF, the moment of the Russian production was also added E-491 ** Sorbitan monostearate SPEN 60 - Does not have permission to use... In our state, if there is no permission, it means not PROHIBITED In general, people already feel the harm, but they cannot figure out what is harmful to health, because it is a SECRET. And there is no need for us slaves to know this, they fed you and calm down, so overpopulation, the mother earth cannot cope. And the quality of your life interests only you. So people have to put other leavens in the hope that they are not so harmful. I wish I could read the information on European yeast packs, Laura what group do you write? Maybe there in Europe, all according to the mind?

[Elena 65]

Elena 65 So, on the forum already about the "harm" of yeast wrote repeatedly, please do not repeat yourself! And that the yeast is different and that it is harmful and that they are different in the leaven Do not spread the pseudoscientific blizzard from the Internet! Have pity on the memory of Mechnikov and Pasteur!

[Elena 65]

Elena 65 So, on the forum already about the "harm" of yeast wrote repeatedly, please do not repeat yourself! And that the yeast is different and that it is harmful and that they are different in the leaven Do not spread the pseudoscientific blizzard from the Internet! Have pity on the memory of Mechnikov and Pasteur!

I just talk, along the way I asked Larisa what kind of yeast they have

First impressions Super! The measuring cup and spoon are much more convenient than in the Kenwood 350. The bucket fits better and more conveniently. The sword interferes much quieter. The bread is awesome




I will pick up a recipe for the 02 program, since the basic recipe turned out to be rather dense.

Galya, why exactly for 02 mode, it's fast, it seems to me that the dough does not like when it is "fast"

because sometimes you need Bread quickly

because sometimes you need Bread quickly

Yes, I agree, now the "Frenchman" ends, and again the children are asking for the Frenchman, it will not work quickly, so I will save and for the evening while I put a loaf of raisins, mine will be better off than eating the unloved one. And I'll put the Frenchman for the night. The fast modes are not yet "ripe", while we are not mastering the fast ones.

And what kind of loaf with raisins do you put? I also want

[Brioche]

And what kind of loaf with raisins do you put? I also want

Galya, very tasty bun, my recipe, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0, only one BUT, I cook it on mode Brioche, if you are not a "European", then you do not have such a regime. In the future, I want to somehow adapt it to ordinary Panasonic, it turned out to be a painfully tasty baking, before the invention of this roll (I have not yet come up with a name, working name "Pigtail") this recipe was a favorite. Try it, many people like it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=214497.0... A proven recipe, always put it at night, for breakfast.

place the pastry on the main program, size M, light crust.

Thank you. Unsubscribe when I try

I wanted to ask you girls, how does this bread maker knead the dough with dumplings, dumplings, noodles? I just want to decide which is better to take the European model or for the CIS countries?

I wanted to ask you girls, how does this bread maker knead the dough with dumplings, dumplings, noodles? I just want to decide what is better to take the European model or for the CIS countries?

I have a European, made of dough
there is only a mode - pizza, I used it a couple of times, but started rye dough on it. I didn't make a steep dough, so I can't say anything, I just read that after a steep test in the first modes, some people have some kind of sound that gradually goes away. Therefore, I bring dough for dumplings in a combine (the shore is my assistant just in case), there is a more powerful kneading hook.

Thank you very much for your advice Elena 65!
I would very much like to know the opinion of people who have a model for the CIS countries.

[Sandwich]

Thank you very much for your advice Elena 65!
I would very much like to know the opinion of people who have a model for the CIS countries.

I draw your attention to 3 additional modes of the "European" -mode Sandwich I have never tried it (mostly now I am mastering wheat-rye), I baked 1 recipe for italian, but the mode Brioche I use it all the time, very tasty baking. And she has a very high quality raisin dispenser.

Thank you very much for your advice Elena 65!
I would very much like to know the opinion of people who have a model for the CIS countries.

I have such a 2501. Dough on dumplings kneads perfectly, without problems. The dough itself is excellent - it doesn't work like that with your hands.

And she has a very high quality raisin dispenser.

I read that some people complain about the dispenser in these stoves. It works like a clock for me - it doesn't jam, it opens on time, everything is fine. And I bake baked goods on a dietary mode - it turns out great, or I knead the dough on it and bake in the oven.

Baked according to the recipe from the instructions.
Bread "Zavarny"
Select the menu '07'
(SD-2501 only)
Dry yeast 2 tsp
Wheat flour 225 g
Rye flour 325 g
Salt 1.1⁄2 tsp. l.
Vegetable oil 2 tbsp. l.
Rye malt 4 tbsp l. (40 g)
Boiling water for malt 80 ml
Honey 2 tbsp. l.
Coriander 1 tsp
Water 330 ml
Note: Pour boiling water over the malt,
mix well, cool and
add to the rest of the ingredient
I put it on for the night. In the morning I pulled it out, cut it and was surprised to see it beautiful, tasted nothing and sticks to my teeth like plasticine. I think I'm photographing and I will ask you what I did wrong.
There was no time for a new stove, my husband says take it to work and we'll see. Dinner. She took out herring and bread and began to eat. We ate whole bread. Delicious yum. I'm shocked.

Damn, I wanted to ask Che. the dispenser does not work in the Rye 07 mode?
I put seeds and sesame seeds, but they remained in the dispenser


And there is some kind of plate on which the dispenser works, and which one does not? Well, I understand that [06 Diet with raisins] should work, but what else?

It tastes like plastic and sticks to your teeth. I think I'm photographing and I will ask you what I did wrong.
Damn, I wanted to ask Che. the dispenser does not work in the Rye 07 mode?
I put seeds and sesame seeds, but they remained in the dispenser
And there is some kind of plate on which the dispenser works, and which one does not? Well, I understand that [06 Diet with raisins] should work, but what else?

It is necessary for the bread to cool completely, if I bake it in the evening, it stands all night and "ripens", if I may say so.
The dispenser opens when you select the menu for baking with raisins No. 03, 06, 11, 14, 16, 22

The dispenser opens in programs 3, 6, 11, dough - 14, 16, 22. It does not work in the modes "French" and "rye". Model HP 2501.

[Galinka-Malinka]

Galinka-Malinka and today I just studied the recipe Bread "Zavarny" , even he very much "scratches" my hands and so I want to bake it. But the little question tortured this one

Rye malt 4 tbsp l. (40 g)
Boiling water for malt 80 ml

Prosmortela both Russian and English versions of the instructions and did not really find anything. What malt - in powder or already liquid?
I have it as thick as honey and sweet already. Naturally, another question - then also remove sugar from the recipe, or what? please help me figure it out.

I also indulged myself a little and took up folk chemistry. Well, just when you need a lot of bread and quickly, sometimes it blows away from all thoughts. The recipe for basic bread was baked both in water and in milk and with milk powder in the oven and in the oven. The most delicious was on fresh milk in the oven. The second place was taken in the stove on the water. Well, the one in the oven - hmm. I will say that I just tasted a little bit of bread - a tight crumb is already slick. I measured everything strictly according to the notes both in the oven and in the oven for bread. It turns out that it is suitable for the stove is not suitable for the oven. But the guests devoured everything. There was no choice - at first, as it should be, I served something that was not very tasty, and when I ate and ate it, I served already delicious bread. And there’s nothing to get used to everything tasty at once.
But I made a conclusion for myself - I will bake white only in the stove.
Bread in the oven

Bread in the oven

Well, these are both for comparison

I also baked Bread pizza. Also in the oven. There is no photo of this bread, but there is last year's (old oven) 🔗 everything turned out exactly the same.
How stormy I spent my weekend then

[lora07]

lora07, beautiful breads, even from the oven-pretty, such a crust! Yes, the dough for baking in the oven is usually more liquid - you need to look at the dough, add-do not add flour.
About malt. The recipe specifies dry, in the form of flour. You have a liquid concentrate. It is usually taken 1-2 tablespoons of tablespoons and diluted in the liquid required by the prescription. Accordingly, we do not add the water specified for brewing malt to the dough. Sugar need not be reduced.

Baked according to the recipe from the instructions.


I put it on for the night. In the morning I pulled it out, cut it and was surprised to see it beautiful, tasted nothing and sticks to my teeth like plasticine.

Galina Khlebushek you turned out to be just a handsome man.

[Lora07]

Lora07, for the oven I can recommend "White table bread on a long dough" - it turns out very well in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52097.0 And after that I began to cook on the same long dough in a bread maker (half flour and liquid with yeast and a small amount of salt = 15 minutes on a "pizza", the main batch in 2-4-6 hours).

[lora07]

lora07 I had such malt (like flour)

irman Thank you

[Elena 65]

Creamy bread with raisins



Try it. This is super for the morning with butter for coffee with milk or tea.
auto RU Elena 65 low bow and thanks.

This is basic on program 01.

And I baked Cream bread with raisins from Elena 65



Very tasty!!!!

[Elena 65]

Try it. This is super for the morning with butter for coffee with milk or tea.
auto RU Elena 65 low bow and thanks.
[/ quote]
Galya, thanks for the kind words, I look enough raisins, mine also like a lot of raisins, sweets. And your breads are all beautiful, especially the cuts.

Galinka-Malinka

oh such malt is a mast for me in the fog. I have already rummaged through all the Internet shops, alas, either as liquid as honey, or while I will indulge in what I discovered. Thanks to the girls for helping me figure it out.

Checkmark, you asked about the Bread Sandwich. Today I baked, but with dry yeast. The taste seems to be nothing, but even a little rose. Wait a minute I’ll put up with the living, and tomorrow I’ll post both pictures. And of course which yeast raised their comments better.
And I use yeast like this (pictures from the sites where I buy them)

Hello, forum users, bakers! This is my first post on the forum.)) I have long dreamed of a bread maker, read a bunch of things on the Internet, but it was yours that helped me in choosing, and now, I hope, my forum. For a whole week I studied various topics and branches, decided on the choice of a stove, kitchen scales, flour, yeast ... Yesterday we bought a Panasonic 2500 and immediately decided to bake bread.
Made a simple wheat one on the main program. Of course, the whole family followed the manufacturing process, they were very worried about how the bun would turn out, what the finished bread would be, but, oddly enough, it worked the first time!




Thanks to the wonderful forum, and especially to those who wrote tips for beginner bakers - Admin and Rina!

Thanks to the wonderful forum, and especially to those who wrote tips for beginner bakers - Admin and Rina!

Beautiful bread, bake for health!

Thanks for the kind words

[Milta]

URRRAAA !!! And this proves that the first pancake may not be lumpy, but the first bread is successful!

Milta, congratulations on joining the friendly company of bakers! Hope this hobby becomes a lifelong hobby!

Milta, you got a decent bread, congratulations

............. oddly enough, it worked the first time!

Nothing strange!!! This is Panassonic, and that says it all! SMART !!! miracle unit!

I am always so happy when I see the first baked bread. After all, this is the beginning of a new world - the world of "baking". Get to know him and rejoice at every next bread! Good luck to you! And Panasonic can handle everything!

Gorgeous bread!

I am always so happy when I see the first baked bread. After all, this is the beginning of a new world - the world of "baking". Get to know him and rejoice at every next bread! Good luck to you! And Panasonic can handle everything!

And I'm also very happy for the newbies, for your successes and for how much fun you still have! And even a little envy.
Although, it is true, you are doing so much for the first time with our forum!

Thank you very much everyone, everyone for the kind words !! I still have a lot to learn in "bread science", I will read the forum and master new recipes.
PS: Panasonic is really an excellent company, but it is unlikely that we would have got the right and tasty first bread if we had not read the recommendations and advice of the local Masters in advance.

Hello everyone!
So I chose, chose and, finally, yesterday bought 2501!
Of course, it was unbearable to try, but like me, hardly anyone else baked bread for the first time
I didn't prepare the food, but there were rye and wheat flour at home, so after quickly leafing through the recipes in the instructions, I stopped at a simple bread with rye flour and decided that it was the right thing for the first time.
I poured / poured everything in the required order, there is only one retreat - I added some spices and seeds to the dispenser. Turned on, as it is written, on 08 mode (fr.bread)
She walked in circles in complete bewilderment: nothing is happening! Then it came to my mind that someone on the forum had already written about this, found it, calmed down: equalizes the temperature And then ... then I shamelessly fell asleep, and saw NOTHING, but I wanted to see what the dough would be!
But I woke up already during baking, so I had to trust the stove. She coped very well for the first time, the shortcomings are my fault, I need to sleep less The bread is baked, but although the pulp is baked for my taste, it is tender, you could add another 5 minutes. well, nothing was added from the dispenser, apparently, this function does not work in this mode. hence the question: how and when to pour out the additives?
And yet, the dough is still not all mixed properly, at one of the corners unmixed flour, very salty, baked and stuck. But this is literally a teaspoon, not scary, scraped off with a knife. It will be necessary to mix all dry ingredients (except yeast) and check the dough while kneading.
Then I will try Easter cake, I would not sleep only