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

Hello everybody! the next Panasonic has arrived in your ranks and immediately a question about the timer how it works is clear and is it not harmful for the loaded products in the stove to have a delay for a certain number of hours? neither will it dry or curl up there? or will the milk turn sour? Explain to the newbie, that is, the desire to start French bread with a timer for the night, but about milk with flour is scary. Thank you.

[winkir]

winkir , Welcome !

I almost always bake on a timer, and I usually set a delay of 12-13 hours, and nothing spoils. Moreover, you want to bake French - there is nothing to spoil at all.

thanks for the answer

Today at 18 o'clock we delivered a Panasonic SD-2501 to me, barely waited an hour until it warms up (from frost), loaded milk bread, it is worth leveling, I will wait for what happens - I have HP first.

In the morning I already tasted the bread, I liked it!

In the morning I already tasted the bread, I liked it!

Congratulations on the new HP. It's good that everything worked out the first time. And to show us the pictures of bread?

Thank you, lga. Here he is.
🔗
"Milk bread" on Yandex. Photos
Now I put a cake from Elena Bo. Worried.
reason for editing: active links to external resources are prohibited. Only links to pictures are allowed in the form of pictures.

Good morning!
Yesterday I tried to bake French bread, it turned out great.

Tell me what to choose: PANASONIC SD-2500 WTS or PANASONIC SD-2501 WTS. Do I understand correctly that all the differences between these models come down to the availability of a nut dispensary for the SD-2501 WTS (tell me how often they use it at all?) And the ability to bake rye bread.

Tell me what to choose: PANASONIC SD-2500 WTS or PANASONIC SD-2501 WTS. Do I understand correctly that all the differences between these models come down to the availability of a nut dispensary for the SD-2501 WTS (tell me how often they use it at all?) And the ability to bake rye bread.

You understand everything correctly about the differences. What to choose only you can decide. I have a dispenser, but I don't use it, because my family doesn't like bread with additives. And in 2500 additives can be manually added. Look at the difference in price, and how significant it is for your pocket. If the financial issue is not acute, then you can take 2501. The dispenser may not be superfluous.

You understand everything correctly about the differences. What to choose only you can decide. I have a dispenser, but I don't use it, because my family doesn't like bread with additives. And in 2500 additives can be manually added. Look at the difference in price, and how significant it is for your pocket. If the financial issue is not acute, then you can take 2501. The dispenser may not be superfluous.

It is not in vain that Panasonic moved dispensers (dispensers) beyond the limits of cold and unmixed ingredients in older models. This ensures that additives (nuts, raisins, etc.) do not swell during heating, they are evenly distributed in the kolobok, as well as the timely introduction of yeast. This can be especially true when using a timer. Accordingly, everything affects the final product. Well, here, as you rightly noted, if the financial issue is not acute. After all, in the early models, they get excellent results.

Bought a Panasonic SD-ZB2502 last week
With two dispensers, it's just a miracle. Before that, I had never baked anything from yeast dough, but here everything works out the first time. And wheat, and rye and whole grain, and according to the exact recipes for HP and with my variations. Sometimes I bake twice a day.I don't follow anything, I just threw it and wait for it to beep that it's ready. In my opinion, two dispensers are a handy thing, I put nuts and sprouted grains there, I chose such a model so that I could bake diet bread.

Tell me what to choose: PANASONIC SD-2500 WTS or PANASONIC SD-2501 WTS. Do I understand correctly that all the differences between these models come down to the availability of a nut dispensary for the SD-2501 WTS (tell me how often they use it at all?) And the ability to bake rye bread.

Differences in this - you are right. I would take the PANASONIC SD-2501 WTS.

Let it be possible to use the dispenser and bake rye bread on the automatic program. There is also an additional spatula included, it also costs money separately.

[SD-2502]

Bought SD-2502... I love Panasonic technology and use it actively. And when the question arose - WHAT ??? !!! Well, of course - 🔗
And after the reviews read here, I was finally confirmed in my choice. Model. I went through all the options, because I wanted her as a gift for DR at the end of spring. But I managed to order through an Internet store at a price of 6,000 rubles. - for some reason, on February 1, there were stores that sold at such a price. My husband brought her, I examined her with suspicion for a long time, sniffed her, studied the codes, entrances and exits like a bloodhound dog, looking for a trick. But no, new one. How happy I was at first with the purchase! And then....
For three days my head was swollen with information that was difficult for my perception - all these proportions, sequences, nuances and subtleties of baking ... The brain just exploded with new information. Thoughts began to creep in more and more often - no, everything is too complicated, you need to study one theory for at least a year. I can't do that, it won't work. Every day, the husband buzzed maliciously like a fly over his ear - well, have you bought it and will now be an interior item? When will you bake? Eh ... After a long search for a place for it, which I gradually swept aside, the stove stood on the floor under the table - it will not fall down and the children will not get burned. While temporarily so.

And yesterday, or rather, today at night, I still took a chance, chose a recipe for French bread according to the instructions and loaded the necessary things into a bucket.
I bought everything in Utkonos - there is now Starooskolskaya wheat bakery flour (top grade) in bags of 5 and 10 kg. Dr. Oetker yeast fast-acting 5 * 7g. Tap water. We have high hardness water. I wanted to set the timer, but it was already 3 am ... or .. in the morning. Deciding that 9 was just right, I pressed start. She didn't wait for the kolobok, she went to sleep. Therefore, my first bun was made without me. I was worried, of course, and was afraid that it would not work. Compared to our washing machine, there was complete silence. I sleep lightly, and sensitive to sounds, but I did not hear her at all. In the morning, half asleep, my nose caught the faint smell of French Ashanovsky bread. I listened - silence. I think it was in a dream. I heard nothing, no kneading, no dispenser, no clicks. Probably, I think, turned it on incorrectly. Getting out and looking out of a warm bed was just lazy. But the nose stubbornly disagreed with my thoughts. At about 9, I remembered that he should be ready by now. It seemed to me some kind of beeping. Then I got up, the smell in the kitchen was already very strong, no longer subtle, but fried. 4 minutes. More - 4! Then it dawned on me - that now - everything, I will see BREAD !!! I cheered up, but those last 4 minutes lasted forever. Finally, with trepidation, I lifted the lid and saw the charm, as in the photo from this forum. How happy I was !! She shook the bread out on the towel.
And finally I met my long-awaited first child, whom I dreamed of for 7 years !!! I almost danced for joy. What all the same, it turned out !!!
I specially photographed the bottom - I was looking for what the trail from the spatula looks like, I did not find it.
Here it is, my first BREAD:

Of course, the household did not allow him to mature. After 1.5-2 hours, they were forced to cut. I cut it almost by weight, and therefore the cut is not even.
Immediately in the nose hit the smell .... yeast, alas. And the pulp was a little damp. I decided to try pressed yeast next. When the bread lay down, dried out, the yeast smell almost disappeared.So the bread still needs to lie down until the first "bite". The crust on top has become softer, but still firm. And all the pulp remained "in the crust."
I really love the white rifled Cheryomushkinsky. Our taste was not at all like him. But thrusting my nose into a bag of Cheryomushkin bread, I also smelled a slight smell of yeast. The husband did not catch anything in our bread, but he said enough that now we all will not crawl through the door. He did not smell anything, but said that he did not understand anything about it. My little indicator daughters were happy to use a piece of bread. I sighed with relief - you can't fool children. So good. And the eldest son said that he looked like Easter cake - apparently because of the added milk and butter. And in the mirror I saw dark circles under my eyes, burning with a feverish gambling glow.
Next time I will bake French without milk and with other yeast. Next in line is the dough for buns. And more bread. What I think.
PS: I still found a place on the tabletop, next to the multicooker. They stand side by side like sisters. 🔗

[SD-2502]

Bought SD-2502... I love Panasonic technology and use it actively. And when the question arose - WHAT ??? !!! Well, of course -
And after the reviews read here, I was finally confirmed in my choice. Model. I went through all the options, because I wanted her as a gift for DR at the end of spring. But I managed to order through an Internet store at a price of 6,000 rubles. - for some reason, on February 1, there were stores that sold at such a price. My husband brought her, I looked at her with suspicion for a long time, sniffed her, studied the codes, entrances and exits like a bloodhound dog, looking for a trick. But no, new one. How happy I was at first with the purchase! And then....
For three days my head was swollen with information that was difficult for my perception - all these proportions, sequences, nuances and subtleties of baking ... The brain just exploded with new information. Thoughts began to creep in more and more often - no, everything is too complicated, you need to study one theory for at least a year. I can't do that, it won't work. Every day, the husband buzzed maliciously like a fly over his ear - well, have you bought it and will now be an interior item? When will you bake? Eh ... After a long search for a place for it, which I gradually swept aside, the stove stood on the floor under the table - it will not fall down and the children will not get burned. While temporarily so.

Congratulations on your purchase! Don't wrap up ahead of time. Take the instructions (everything is available there) and bake bread (do not torment the family). Make it a rule to measure flour on a scale (preferably), then sift. For starters, dry fast-acting yeast, later you can switch to pressed yeast. Observe the order in which the food is placed. Follow the kneading process, so that a bun is formed and HP will do the rest for you - it is smart for you. Good luck!

[ol4a]

ol4a Congratulations on your first child! You saw, but you were afraid ...

[Lena!]

Congratulations on your purchase! Don't wrap up ahead of time. Take the instructions (everything is available there) and bake bread (don't torture the family). Make it a rule to measure flour on a scale (preferably), then sift. For starters, dry fast-acting yeast, later you can switch to pressed yeast. Observe the order in which the products are loaded. Follow the kneading process, so that a bun is formed and HP will do the rest for you - it is smart for you. Good luck!

Thank you, Lena! 🔗 I already realized that yes, pressed ones will be better - and they are easier to measure. I really want to try a lot at once, so many different flours have already been purchased.You want it or not, but
In my head - a lot of questions, in the evening I ask around accordingly. topic.

The oven is good ... perhaps the best ... I just noticed that for the same recipe for water it needs 30-40 ml more than for recipes tested on other bread makers. As well as the converse is true. Note.

The oven is good ... perhaps the best ... I just noticed that for the same recipe for water it needs 30-40 ml more than for recipes tested on other bread makers. As well as the converse is true. Note.

I noticed that too. That our recipes are not quite suitable for other ovens.

Good day to all members of the forum! Thank you for your questions and answers, which helped me a lot in choosing a model. I spent about a week on the forum, read everything I could. I stopped at 2502. For myself, so as not to tempt me, I don't buy bread (I really like white with a crispy crust). And my husband eats Borodinsky and similar, which I do not like. Since it was assumed that there would be bread for him, I settled on a model with the ability to bake rye and Borodino. But for the test yesterday I started with French in milk. At 12 in the morning I laid everything down, did not use the timer and sat down to wait for what sounds my cookie would make. For about forty minutes it was quiet, then there was a spinning and kneading, but quite quiet, except that it was already night and that I was very attentive to all my movements. The yeast dispenser slid off a little, for some reason four times in a row. And then there was only a light spanking of the kolobok on the sides of the bucket. After the kneading, I could not resist - I looked in what kind of bun was there, felt it, compared it with what they taught, everything seemed to be fine, and went to sleep. At 6 in the morning, everything was ready. The bread did not disappoint, the first pancake is not lumpy. I put it down to cool, and fill it up myself. I could not take a photo, my eyes did not open. But in the message from ol4a, the photo is like mine, one to one. So a start has been made. Further I will master rye. But I had such a question, maybe where there was a discussion, but I did not find it. Is it possible to use dry infant formula, both milk and milk-free, on soybeans, hydrolysates? There were many left after the granddaughter, they could not find the right one. If anyone has the information, I'm waiting.

[Rye custard bread is real (almost forgotten taste). Baking methods and additives.]

... Then I will master rye. But I had such a question, maybe where there was a discussion, but I did not find it. Is it possible to use dry infant formula, both milk and milk-free, on soybeans, hydrolysates? There were many left after the granddaughter, they could not find the right one. If anyone has the information, I'm waiting.

Of course, you can use dry mixes, just follow the proportion - everything is dry in the recipe and water, do not break it. Don't pour too much at once, start with one spoonful. If you want to make a replacement, change one thing and write down the result to work on errors.
With rye bread, everything is also not difficult, in three hours it is easy. Come and read about 100% rye - Rye custard bread is real (almost forgotten taste). Baking methods and additives.
And write in your profile that your joy is the Panasonic SD-2502!
And do not forget to show the result, the result in the context.
Good luck!

Good afternoon! On March 2, we presented a Panasonic 2502 bread maker. Here is my miracle! There is no limit to joy, so beautiful, even, it's a pity to cut.One more photo

Good afternoon! On March 2, we presented a Panasonic 2502 bread maker. Here is my miracle! There is no limit to joy, so beautiful, even, it's a pity to cut.

Congratulations on your first loaf!

Good afternoon! On March 2, we presented a Panasonic 2502 bread maker. Here is my miracle! There is no limit to joy, so beautiful, even, it's a pity to cut.One more photo

Congratulations, let it be your joy !!!
With the first bread)))

Thanks for the kind words! I bake every day, I haven't presented everyone with my bread yet!

Hello everyone! All the same, I decided to buy a Panasonic 2501 bread maker today. I baked the first bread, but the trouble turned out to be some kind of damp inside and the svem does not smell like freshly baked bread when you take it out! smells like yeast ... I'm new to all this I did according to the standard recipe yeast 2 tsp (fast mode) flour 400 g salt 1 tsp sugar 1 tbsp. l oil 1 tbsp. l and water 260 ml. What's wrong? why did it turn out raw ...? tell me somebody.

Weighed flour on the scales?

Yes, I have a measuring cup (there is a graph especially for flour), but I just didn't sift it ... is it necessary?

Desirable. Still, we need a scale. Or follow the kolobok. What yeast?

Yes, I did not find the scales in the stores today. I will buy it in the near future. Yeast master dak.I didn't follow the kolobok. I bake for the first time and did not understand something at all, but is it possible to open the lid while the bread machine is in operation? And at what stage should I open it in order to see this kolobok (I did not understand the rules of the kolobok). And you need to stop it when you open it?

You can not open during mixing for a long time, but you cannot stop it. I use fast yeast. I only use baked goods as a last resort. I like the usual one more. Nothing, you will succeed. HP is one of the best. But the scales are necessary.

I'll try it well))

[Malin]

Malin, read the message on the first page of the topic, follow the links, read the "Baking Guide ..." and "Kolobok Rule".

And you don't need to bake on a fast program! Start with the basic four hour! On "fast" bread, normal bread is extremely rare, it simply does not have time to go through all the necessary processes. As a result, bread can be just harmful!

=================
I can already see what I've read ...

1. Do not use the "fast" program until you feel the dough.
2. Master baking in the main program. Take the simplest wheat bread (seems to be the first recipe in the book).
3. it is necessary to open the lid during kneading. You don't even need to close it. But when the bun is formed, close the lid. Bread dough forgives both peeping and feeling ...
4. wait for the beginning of kneading (after 25 minutes or after an hour, depending on the temperature in the kitchen, the colder, the more time it takes to rise the dough, the faster the kneading will start).
5. a few minutes after the start of the kneading, see if the flour has gathered in a bun, 10 minutes after the start of kneading it will become clear what consistency the dough is. A smooth bun should roll, if there is smeared dough under the dough at the bottom, then there is a lot of liquid, you need to add a little (!!!) flour; if the bun is shaggy, then this is a sign of a lack of liquid, add a little too, so as not to splatter). If the bun is smooth, feel it; in terms of elasticity, it should resemble a woman's breast, a child's bottom, an earlobe, a cheek, or the belly of a sleeping cat (optional).

Bring the bun to the desired consistency, close the oven, she will do the rest herself.

Hello everyone, here they gave me a bread maker, 2501. Baked the first bread on the main program - 4 hours. The gingerbread man looked, it seemed to be normal, BUT the bread turned out kind of damp or something, but tasty and with a crispy crust. And yet - the crust turned out to be somewhat pale (the color of the crust is medium). And the smell of yeast was also ... What was I doing wrong? I measured flour with scales, accurate to the gram.

[Chamomile]

Chamomile, what was the recipe, what products were measured and how?

"Ordinary white bread", program 01-basic, flour was measured with scales, water - with a measuring glass from HP. Yeast-SAF moment, wheat flour, premium grade, bakery.

very similar to flour and / or yeast problems. Try changing the flour for a start (I had the same when I came across low-quality flour - the bread was just white). Do you have an opportunity to buy "wet" pressed yeast? Many people say that when they are used, there is practically no smell of yeast in bread.

very similar to flour and / or yeast problems. Try changing the flour for a start (I had the same when I came across low-quality flour - the bread was just white). Do you have an opportunity to buy "wet" pressed yeast? Many people say that when they are used, there is practically no smell of yeast in bread.

Something I have not seen such on sale ...

Another question arose, is there any proven recipe for rye bread? In our store I found only rye flour ... no malt. Is there a recipe without malt and other hard-to-find ingredients ???

[Chamomile]

Chamomile, look for recipes in the section "Wheat-rye recipes" (CLICK HERE)... And fresh yeast - look for those used by our mothers-grandmothers when dry yeast was not yet available for sale. Surely you must be somewhere - in the markets, in supermarkets.

Rina, thank you for your advice !!! : flowers: I complained that the bread turned out damp, but it turned out that I cut it early - it was not completely cooled down. In the evening I ate again - it was already normal. Ksati has passed 2 days, and it is just as fragrant and tasty, and does not smell sour.

Tomorrow we are going to go to the store, I want to buy some more ingredients for baking bread. Please tell me what to buy (for all types of bread) and what can be found in our stores. It seems that you need milk powder, I read somewhere here that it can be replaced with infant formula (or not), which one can you buy? Dry kvass, malt, agram - what else do you need?

[Chamomile]

Chamomile, look for information about places of purchase in the section "Communication with fellow countrymen" CLICK HERE.

It doesn't take much to start with. My minimum (note, I don't bake too many bread options, but I have enough):
YEAST fresh (they are "pressed", they are "wet").
Rye and wheat flour of different types of grinding.
Dry malt (or liquid concentrates, optionally dry kvass).
Bran.
Spices (cumin, coriander, dill, etc.).
Naturally fermented apple cider vinegar.

I do not use milk powder - I dispose of any leftover yoghurts, sour cream, milk in bread).

And we decided to buy an oven on the eve of March 8 (a gift from my husband) Panasonic 2501, but during transportation damaged the body on it ... As a result, we bought another 2502. The first main bread turned out super, then it was milk (not very impressed) from the mother-in-law according to the recipe in Moulinex tastes better, as for me. And it baked fast, but on the second day it crumbled very much, my husband asked me not to do this anymore. Now it is baked with wheat and rye.

I have HP since December 2011. We bought it because it’s 20 minutes walk to the nearest store (we live in our house in the private sector of the city), my husband always forgot to buy bread. And although we do not eat much of it, there should still be bread in the house. And how I used to live without HP. In it I bake not only bread, but also the capital's cupcake according to GOST (from the recipes of the forum). I made dough for dumplings. I am very happy with the stove, I did not spoil a single loaf, it always turns out bread, I don’t open the HP and don’t look into it, basically I throw everything into the night and set it on the timer so that it will be fresh by morning.

Hello everyone! So I, three weeks ago, became the owner of the SD-2501. I used to use the oven when baking bread, but now I think - why didn't I get it before? Real childish joy, in comparison with the "store" - heaven and earth. So here the ingredients are all natural! And in the "store" you get tired of reading the composition on the label.
I believe that since it is an automatic bread maker, I have never opened the lid during the preparation process and I do not check anything. I put all the ingredients in a bucket and pulled out the finished bread. Everything is mixed and nothing remains on the sides of the bucket. I tried almost all the recipes from the instructions, except for rye and those recipes that require malt, oatmeal, corn, whole grain, grain flour, unfortunately, this is not in stores. Judging by the reviews - capricious rye bread.

Instead of malt, I use dry kvass or wort. It contains malt.