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

I bought a Panasonic 2501 today, and I am currently making bread from a ready-made mixture of Pounds "Creamy Wheat Bread". During the kneading process, the dough is not very similar to a bun. What's the matter? Or is it as it should be?

[Gek]

Gek
There is not enough liquid, so we almost reached the kolobok.

And I am in "disheveled" feelings ... I bought Moulinex 613E32 and it seems ... I was wrong)))) Compared to my Panasonic SD-255, this one has an additional opportunity to bake baguettes ... AND EVERYTHING !!!! The rest is inferior in everything. But I went to the store with the firm intention to buy the same Panasonic? only a newer model, otherwise I have had it for many years, one side of the bread began to burn.
Cons of Moulinex 613E32:
- it works not only noisily, but RUMBLES like a tractor !!!
- There are absolutely no dough recipes (only two), one of them "for pasta" for 1.5 kg of dough !!! You can feed "the whole village" !!!
-and you can bake baguettes and rolls in a simple oven.
So you have to use both stoves. Panasonic will never be thrown away. Dough and bread recipes ... SEA!
Something like that!
Yours faithfully

I bought Moulinex 613E32 and it seems ... I was wrong)))) Compared to my Panasonic SD-255, this one has an additional ability to bake baguettes ... AND EVERYTHING !!!! The rest is inferior in everything. But I went to the store with the firm intention to buy the same Panasonic? only a newer model, otherwise I have had it for many years, one side of the bread began to burn.

And if you change to Panasonic?

Hurrah! And I am the new owner of this wonderful machine. I look at my bread and at yours, my top is light, either dark or medium crust. Is this a problem of my HP or do I need to get used to something?

Congratulations on your assistant! I don't think you should be upset about the crust. The stove will "heat up" over time. At least it was with my bread makers. First you want a dark crust, and then only on the "light crust" and bake, because on others it is darkish And if you add sugar to the bread, the crust will be darker for sure.

Uraaaaaaaa !!!!!!!! In December, they bought it for mom, and now for myself !!!!!!!!!!! Now it’s like in a cartoon: “I was happy anyway, but now I’ll become twice as happy !!!!!!”))))))))) I put the stove on, I’m sitting waiting)))))))

Uraaaa !! We also bought a Panasonic bread maker yesterday!) Sd-2502, already put the xL size bread overnight, it came out great! In the morning I made L size bread and took it to my mother, she is also delighted, she says, you will grow fat!). I realized that size M will go for our family, I wanted to bake, but the yeast ran out

[kateland]

We congratulate you on your purchase. kateland! Do not worry. They get fat not from bread, but from the fact that they spread or put on it. Successful bread to you!

now they also put a book with recipes

Recently I also bought myself a Panasonic 2501. Thank you all for the advice. HP pleases. The bread came out right away. I read the tips about the bun. That's just who will tell you. I take out the beautiful bread with a flat roof, and when I stand after the excavation, the roof wrinkles a little

[Sphinks]

Sphinks, it is normal for the crust to wrinkle. The upper crust in HP is the thinnest (there is no heating element at the top), when it cools, the hot steam rises to the top and, leaving through the pores, deforms the crust. Do not worry about this topic, this does not affect the taste. And if you want a beautiful roof, then you need to bake it in the oven, where the top crust turns out to be familiar - that is, strong and ruddy.

Hello, members of the forum! A couple of days ago they gave us a 2502 bread maker.The bread is baked, rises, but for some reason during baking there is no such smell of baked bread, very weak, but I heard that even the neighbors come to the tasty bread spirit. And the bread itself is not very fragrant. Sokolnicheskaya flour, Sif yeast. How to enhance the aroma? This is normal?

Don't worry, this is normal, it's just that different people have different numbers of receptor cells and, accordingly, different degrees of odor perception. Your bread is the best!

Good day! Bought Panasonic 2501 the other day! There is no limit to my joy! It bakes great😍 :-) The bread turned out the first time! Before buying exactly Panasonic, the forum studied for a week and only now I understand that I was not mistaken with the choice !!! Many thanks to all for the advice and laid out recipes for bread, I just adore you all !!! (♡ ˙︶˙ ♡)

Congratulations on your purchase, Anya! We wish you further success and delicious bread!

I'm in a hurry to boast of my Panasonic 2501 bread maker! Bought and tested today: basic recipe from instructions, program 01, XL, medium crust. I strictly measured everything by weight and the result exceeded my expectations: I did not expect that such a handsome man would turn out 1 time! Panasonic is the best bread maker! The bread was practically eaten in a couple of hours, even a child who, in principle, does not eat bread, required supplements. I'm baking a new bread tomorrow. Thanks to the members of the forum, thanks to them, I acquired my charm)

Hello dear bakers! I bought a Panasonic 2501 today and immediately baked the main bread. It turned out very well in appearance. I have been using Moulinex for more than 7 years, but my Mulenka deteriorated, took it for repair, repaired it, but I began to use it with great fear, so I decided to buy a new one ... I studied the Bread Maker forum and chose Panasonic 2501 (due to the presence of the program " Rye bread"). And right after the end of baking, I had a problem: it is very difficult to remove the bucket from the oven ... I pulled the handle, turning it counterclockwise, tried to crawl up to the bucket in kitchen mittens, but only burned ... With great difficulty, I took it out. a container from the stove ... Can you please tell me how to do this without the danger of getting burned? There were no such problems with the old stove ...

There were never any problems with removing the bucket - from the beginning, turn it all the way counterclockwise, and then raise it. Try to practice on a cooled stove with the bucket in and out.

I also take out the bread well every time. Try, like me, to hold the bucket with silicone tacks: you will not get burned, and the bucket does not slip out of your hands. But for some reason, the dough mixer remains in rye bread ...

Thank you dear ones for your support! In the cold state, I took the bucket out easily by the raised handle, you can climb inside with mittens, but compared to Moulinex, the bucket in Panasonic sits deeper in the stove ... I will train! Will it break? I liked that the mixer did not get stuck in the bread, as it was in Mulechka (I had to pick them out (two of them) with a special hook) ...

I said that I hold the bucket with silicone tacks when it is already taken out of the HP ... and I can easily take out the hot bucket by turning the handle counterclockwise, the movement is the opposite of when you turn the bucket with dough, before baking (clockwise arrow).

Examine the joints on the bucket (bottom) and in the bread maker. Something prevented you from taking out the bucket. Perhaps, as an option, a piece of dough flew there during kneading and baked in the joint. Here is the crust and held. Following the example of the crust holding the stirring blade during excavation. I think there will be no more such adventures with subsequent baking.
Good luck to you!

Good day to all. On Friday I finally got myself a bread maker. Store bread became impossible to eat. After smoking forums and reviews for a long time, I settled on the Panasonic 2502. I immediately washed and laid the bread according to the first recipe from the instructions. At half past one in the morning I tried my first child.You can't compare with the store. Everything worked out the first time, although I was ready for the fact that the first one would come out lumpy. The bread was good, but rather bland. I added another 1 tsp to the second loaf. salt and 1/2 tsp. yeast. It turned out exactly what I wanted. Today I'll try to make pizza dough. Well, I'll try the timer, put some bread in the morning. I took the Altai "Aleika" flour, there was simply no other in the store nearby, Saf-moment yeast. In a week I am thinking of trying to make rye bread.
Firstborn:



P.S. Thanks to this forum, many tips and feedback helped in choosing HP.
P.S.S. I put a dark crust. Tell me, is this really the darkest crust that can be in my HP?

Congratulations on your new assistant. Hopefully. communication will be pleasant.
The crust should "darken" over time, since the heating element does not work in immediately.

[Panasonic 2501]

Hurray, here I am in your company Accept?
For a long time I was tormented by doubts - to take or not to take, needed or not needed. The stove caught fire a couple of months ago, but which one to take? Then I remembered about this wonderful forum and I think, but I'll go and read it. For several days I went on different topics, read, delved into. And it seems as if, by the way, I decided to buy a kitchen scale, bought it and again on the forum. I found so many interesting and informative things, and one fine day I woke up and realized - I WANT !!!!!
In general, I am a bore in the selection of any equipment, I will re-read everything twenty times until I select a suitable option, but here somehow I quickly decided on the choice and, as a result, I WANT to look for a village and where to buy it more profitable. I found the option quickly and I hope that I was not mistaken with the choice. Well, today, of course, I can't try, but tomorrow I'll definitely start testing. And the main thing - Panasonic 2501... I hope she doesn't upset me
I think there will be a lot of questions, so please don't leave me, please, I'm just learning

Congratulations on your purchase of a wonderful stove! Welcome to our friendly family!

[Creamy]

Creamyoh, thank you for the hospitality. Such a pleasant surprise at such a late hour

Well, here's my firstborn (well, just as it should be on the recommendation from the forum) for 1 program of a book with recipes. I was very worried and looked at my watch. I submit my result to your judgment - what do experts say

[lyudmia]

lyudmia, very beautiful! Congratulations!

Thank you I can’t say anything about the taste, I just took it out - it’s getting cold.

Although they write that the bread should be allowed to cool, I still always eat a hot crust. It's so delicious !!! Try it.

The firstborn is wonderful! And what color of the crust was displayed?

Lyudmila, what a wonderful gift your stove brought with its appearance. And not just anyhow, but on the eve of such a Day. I sincerely congratulate you! And with the Holiday, and with the appearance of a wonderful helper.

Thank you all for such an assessment of the work of my hard worker, it's so nice that the first pancake is not lumpy

And what color of the crust was displayed?

This time I tried medium.

Although they write that the bread should be allowed to cool, I still always eat a hot crust. It is so delicious !!! Try it.

Yes, I would love to, but I had to run to work.

But for some reason it seemed to me that the plump one came out.

Here is a cutaway bread (and, by the way, the crust is very crispy after cooling)

The blade of the knife turned out to be short for such a loaf

On Saturday I baked Easter cake. It turned out great. But after filling a full dispenser with dried apricots and raisins, I had to look for them in the finished kulich. Conclusion - the dispenser is too small. If I make bread with additives, it will be necessary to track the time of filling from the additive dispenser and add more.

Here is a cutaway bread (and, by the way, the crust is very crispy after cooling)

There was a business selling bread. The main thing to keep crisp is not to put it in the bag. I ordered from bakeries without packages and sellers always left open packages when packing, then the crust did not turn into something.Now I'm thinking about buying a wooden bread bin home, I think it will be ideal for preserving the original properties of my bread. Now it is always just under the towel.

There was a business selling bread. The main thing to keep crisp is not to put it in the bag. I ordered from bakeries without packages and sellers always left open packages when packing, then the crust did not turn into something. Now I'm thinking about buying a wooden bread bin home, I think it will be ideal for preserving the original properties of my bread. Now it is always just under the towel. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1699.0

Thank you, I'll take note

Bread is a perishable product! Not subject to long-term storage. And the fresh crispy crust after baking gradually becomes wet, as it takes over, absorbs moisture from the crumb of bread And here no bread box will help, neither from wood, nor from birch bark, and so on ...
Drying and staleness of bread - how, where and how much bread can be stored ?! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144383.0

Bread is a perishable product! Not subject to long-term storage.

I never store it for a long time, for a maximum of a day and a half, buns are enough. Purchased is packed immediately, while still hot, the moisture coming out from the inside does not evaporate but settles on the polyethylene, and then this additional moisture returns back to the crust, the crust softens. Customers always amused by whom you put a loaf of freshly brought bread on the counter (with the characteristic sound of a falling brick), and they argued that the bread was stale and asked for a soft roll that had been left over from yesterday. The client is always right. In a tied bag, half an hour was enough to lose all the charm of the crispy crust.

And for some reason I liked the bread even more on the second day. And I also realized that I was not very ready for the process itself. I was worn out with sifting flour. The sieve mug apparently needs to be purchased. But the delight from the process is indescribable. Now I’m even wondering what is added to this store-bought bread, but having tried homemade bread, I doubt very much that I will return to store-bought bread.

I don't recommend the sieve mug. It does not look very much like a sieve - more like a sieve. There is a sieve in the form of a ladle or colander. Installed on a saucepan or bowl of a suitable diameter for a mixer-whisk. I use this construction:


Why not a mug? There are large cells in the circle (even a lattice). At least mine. And once I already wrote and posted here photos of the residue at the bottom of the sieve after sifting. It was SAND. Through the mug, he would fly away with a whistle! Look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.1140

Good luck to you!

: friends: Great !!! I haven't guessed, but I only have this red. It's so nice that you are not abandoned like a kitten, but led by the hand teaching. Great forum and helpful people. I went to read the topic.

I don't recommend the sieve mug.

And I have a mug. When I bought it I thought it was too big. I am thinking of buying a sieve.

I am only delighted with my stove. I bake bread, make dough for dumplings and pies. In the summer I will cook jam. I even found a recipe for squash caviar in a bread machine. The bread is aromatic and tasty. It bakes well. The buns are tall and smooth. On weekends, when there is no need to rush to work, I make bread Pr 1 L medium crust 4 hours. If on weekdays, then the crust is light. I put on a timer and by my arrival from work I have fragrant fresh bread. I never cut hot. The crust is really very crispy. My family is very fond of such bread.

I won't say anything about caviar - I don’t know. But be careful with jam. Old-timers sooo do not advise. They say that syrup and crystalline sugar can damage the oil seal. I cooked, cooked 5 cans of cherry. Delicious . But now I have a point.Although here, if you look, then they stew a chicken in HP, and grill kebabs, and ...

And once I already wrote and posted here photos of the residue at the bottom of the sieve after sifting. It was SAND.

At least you can sift the sand. In flour, there is usually also metal dust, which gets there during grinding in a mill, which is finer than flour. Large mills and bakeries have powerful magnets that pull this slag out of the flour. You can't get such a magnet at home, so you need to buy flour from a trusted large manufacturer who can afford to monitor the quality.

[Wit]

Wit, thanks for the idea. I tried the same design and, in fact, the sifting process took a little time, and most importantly, convenience.

[Wit]

Wit, thanks for the idea. I tried the same design and, in fact, the sifting process took a little time, and most importantly, convenience.

You're welcome!

And I have a tragedy. : o My 2501 stove has a broken plastic hook that holds the dispenser. I suspect that from the high temperatures. : cray: I rarely use a dispenser. So now I will buy myself 2500 and I will add additives after "PIK-PIK" ... Once again I am convinced that the more bells and whistles the faster something breaks off.