Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

From the forum, I do not remember where I found it, give a recipe?

The recipe can be in a personal. I baked here such... Look like him? I also baked it in the main mode with pressed yeast (8 grams). Very tasty!
And you have excellent bread. Congratulations!

Thanks for your approval. I looked different, mine is more like a creamy loaf, more airy and the loaf turns out to be larger.

Well, why not write a recipe for such a beautiful bread here ?? And I want to bake this ...

[Creamy recipe]

Sorry,: girl_red: I'm a beginner baker, so I'm being shy
Creamy recipe(Japanese milk). XL size / mode 01 / light crust
Millet flour. a / c "Makfa" 500 gr
Semolina 50 gr.
Powdered milk 25g.
vanilla. sugar (I didn't throw)
Salt 1 tsp
Sugar 4.5 tbsp. l. or honey from 70 to 100g. whoever loves.
cream 20% 120 ml.
milk 2.5% 210 ml.
1 medium egg (I have homemade)
PAF yeast moment 1.5 tsp.

Milk and cream from the refrigerator, since I put it on with a delay, did not heat it up.
at the moment of 1 hour and 17 minutes before the end of the program, I opened it to look, the bun was tight, did not stick, I pressed it to the side a little (centered it) and went on to sleep.
After the signal, it stood for another 15 minutes. heated (while washing) then took out.
Then water from a spray and a towel.
And yet, I always grease the bottom of the mold and the spatula, in this case I greased the drain. oil.
Used scales and a measuring cup, spoons from Panas
Appearance is the most delicious
Sweetness is not baking, but tea with butter is a very good option (on the second day we had breakfast, very tasty with honey and butter.)
While he is the leader according to my family's assessment

[Elena 65]

Elena 65, thanks, I will definitely try.
Why water from a spray bottle?

Girls, tell me, can you bake a bun in HP?

Yes. : o About the water from the spray, pzhalsta!

Girls, tell me, can you bake a bun in HP?

Can. Just use a small loaf and a light crust.

And about the water from the spray?

Can. Just use a small loaf and a light crust.

and look for recipes here, on the forum?

and look for recipes here, on the forum?

Of course. At least this one - Butter bun in a bread machine.

[fugaskaс]

And about the water from the spray?

The water from the sprayer is purified, some smear the top with oil to make it shine, and I spray it twice from all sides except the bottom, the crust turns out to be fried but not dry, because the baking process greatly dries the outer layer. And this operation returns moisture.
And now another loaf (fourth) Darnitsky. Basic recipe from fugaskaс advice Admin and with little changes from me.
I must admit, when baking, I opened the lid 2 times. I think that's why the "roof" went down. Not modest but - Hooray
I got a "complex" bread.
I post a photo.
It takes 1 hour 20 minutes. before the end of the program

This is the result:



The taste is TASTY !!!!! The son-in-law said that the cheese in the sandwich was extra, the bread was already satisfying.
Now advertising Panasonic is the best bread maker in the CIS, hurray !!!

Hooray!

The roof did not fall - judging by the section, the porosity is uniform. In such complex breads, a beautiful dome is rare.

It's just that there was a dome before baking, and at the end the dome became "not quite a dome", the Home people said: -... why did they lift the lid, put the cold in the oven.

this is a frequent occurrence "Before baking, the dome was soooo beautiful! And then ... ah-ah-ah-ah !!!"

Didn't fall to negative values? Already good And the sandwich will be more square.

Is there a Temka on the forum somewhere about flour producers, who likes which one is better? I am very interested in the opinion of members of the forum on manufacturers.
I have a bread maker model 2502, while I was baking bread from the instructions:
1. Plain white bread
2. Egg bread
3. Milk bread
4. French bread
5. Simple bread
6. Bread with rye flour
7. And Darnitsky according to the recipe from the forum
And everything was made from the highest grade flour Makfa, the pastries always turned out well. Recently, there was no such flour in the store and had to take what it was, Wheat flour for general use Type M55-23 GOST R 52189-2003 Upper room. She only managed to bake French bread for a friend from it, so it turned out much larger, it rose in twins than from Makfa flour. Was shocked, he seemed to have rested on the lid of the bread machine and the top was slightly dented. I’m thinking, either Makfa flour is not very good, or additives have been added to the Upper Room flour to raise baked goods, or maybe something else?
In general, it is interesting to read reviews on flour producers.

For many years I have been using "Extra" white flour from the Tver flour mill. Whole-grain "Kudesnitsa", rye "Kudesnitsa"
Change to other brands and I'm not going to

I also baked all the bread at the beginning on Makfa. Then it turned out that Speckla three times Creamy. Macfa has a tall, smooth, delicious picture. Then she baked on a mixture of Makfa (ended) + Dnepromlyn. The roof lifted more and was ripped to the side. The third speckled on one Dnepromlyn. Very tall, more crumbly. All three are very tasty, but I liked the baking aroma and appearance more on Makfa. Somewhere inside there was a doubt about the additives. For example, Dnipromlyn has expensive flour, they asked the seller why it is better, with grain ??? The answer is that they added more gluten, respectively, something has already been added to the a / c. In short, I choose MacFa for w / s, for whole grain and rye, there is nothing to compare with. Now I'm baking Darnitsky, where part of Makfa is replaced by Dnepromlyn. But it will be difficult to compare because I added liquid and changed the yeast from Moment to Levure.

[Good day)]

Good day) Yesterday we bought an SD 2500 stove - the price attracted 5500 r, and the difference from SD 2501, the lack of a dispenser and a spatula for rye bread did not bother. and now they read in the recipe book that ours does not bake bran bread ... but I want to try just this one, please, help me with advice - is it possible to bake bran bread in our oven? well and rye too?

[RuslanStorm]

RuslanStorm You will bake easily, with bran or flakes on the "whole grain" mode, rye on the "basic" mode more https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4086.0

[RuslanStorm]

RuslanStorm Discover the secret in Canada trading in rubles And is Panasonic on sale?

RuslanStorm Discover the secret in Canada trading in rubles And is Panasonic on sale?

Darnitsky with prunes. Mode 03. With correction of errors of the first attempt. The lid was not opened until the end of baking. Yeast Levure. I think I fixed the mistakes.

[Elena 65]

Elena 65, Helen, stick your nose into Darnitsky's recipe, please))))

[Elena 65]

Elena 65, Helen, stick your nose into Darnitsky's recipe, please))))

Poke will not work because it is already changed. base from fugask https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=596.0
Then I read the topic, chose from the advice of other authors "pearls" and did it.
Recipe.
Premium flour 250 gr.
Rye flour 150 gr.
Whole grain flour 75 gr.
Salt 1.5 tsp
Mustard oil 2 tbsp l.
Honey 40 gr.
Kvass wort 34 gr. or 2 tbsp. l. (from the summer, the packaging of "Nordic" homemade kvass remained, there are 3 bags of wort, and I used it, 1 bag per loaf)
Milk/old kefir 200/150 ml total 350 ml. liquids
Yeast Levure threw 2 tsp. (there is a feature, read on)
if Moment 1.5 tsp. into the dispenser

mode / weight / crust 03 / M / medium
additives are different, in this cut prunes 60 gr. and 30 gr. fried and chopped in a blender hazel or pumpkin seeds, (there is a feature, read on)

Now technology;
Shovel for rye dough. (I tried the first on a regular one, I should note that the "rye" passes through the dough easier, and its radius of movement is larger, so I take rye)
The form was greased on the bottom and the shoulder blade with a brush with rast oil.
On the bottom, premium flour, rye, whole grain (to swell when "leveling"), salt, vegetable oil.
Separately, I heat the milk at about 32-36 degrees (from the refrigerator), added kefir, honey, mixed the wort.
Poured into the mold carefully through a spoon.
We put in a bread maker. We include. I have an alignment time of 30 minutes.
In 10 minutes. before the start of the batch (I have at 3.40). Added 2 tsp. yeast. I decided not to risk it (guests will take this loaf) and soak the yeast in liquid according to the instructions. Therefore, I added them to the form, slightly drowning them in gruel (the whole grain is already swollen).
In 10 minutes the "batch" started
A few minutes later, at the moment when the kolobok appeared somewhere at 3.20, I manually threw prunes and nuts.
Further, the most interesting thing, when the bun grew by 3/4 with a small tail of the shape (time is about 2.10 to 2.00, 3 mixings begin), she greased her hands with oil, carefully took out the kolobok, removed the spatula (to avoid the third and fourth mix). I chose the beautiful part in my hands, and put it in the shape with "beauty" slightly squeezing up.
In the interval of 1.10 min. before the end of the program I looked in and decided that an extra 30 minutes. lifting will not hurt.
I turn off the stove from the network. I'm looking for a timer for 28 minutes.
After the signal, everything is fine. I turn on the stove and never lift the lid. Until the end of the program, plus 10 min. for the crust.
then we take out water from a spray bottle and a towel. Cool down - let's try.
She seems to have written everything. Good luck.

Straight opus !!!
Boom repeat.

Yes, I put everything straight on the shelves.

[Elena 65]

Elena 65 Write to a separate recipe, here it will simply get lost.

Straight opus !!!

In such detail, because while I found this information myself, I had to read about 30 pages of different topics and then analyze it. Now I am confidently falling asleep, and I made my first bread only after a day of working on the forum.

[Elena 65]

Elena 65 Write to a separate recipe, here it will simply get lost.

Tell me how, I don't understand how to save the recipe you like, and how to fill out your recipe book.

In such detail, because while I found this information myself, I had to read about 30 pages of different topics and then analyze it. Now I am confidently falling asleep, and I made my first bread only after a day of working on the forum.

Are you not an Academician for an hour?

Post here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0
Instructions https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138326.0

Post here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0
Instructions https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138326.0

Thanks, but how to save a recipe from the forum, only in bookmarks?

In any recipe at the top right it says "bookmark", move the cursor and press.

Now technology;

I can't repeat this ...

I can't repeat this ...

You never know what you can do till you try! Everything will work out. Here we finish the little black one, I'll try it too.

In general, thanks, I am now also a Panasonic ... And I convinced my wife. The only thing, she struck me with a question: And which is better - 2500, 2501, 2502? I do not know! There is an approximate comparison for 01 and 02. Clear. And about 00? Let me explain: she found 00 for tyshsha, or one and a half, cheaper than 01. 02 is more expensive than 01 by 700 rubles. TTX 00 indicated cut off. And this week I have to deliver the machine to the kitchen table. Help me, kind people!

And about 00? Let me explain: she found 00 for tyshsha, or one and a half, cheaper than 01. 02 is more expensive than 01 by 700 rubles. TTX 00 indicated cut off. And this week I have to deliver the machine to the kitchen table. Help me, kind people!

I have 00. I also studied for a long time and realized that bells and whistles in the form of a dispenser for raisins, nuts, seeds, sausages and everything that I would like to put into the dough when kneading (but leeeeen), and even more so a dispenser for yeast - I do not care. And I will find a thousand other uses. And now without these boxes, clanking at night (may Lagry forgive me!), I can easily get along. In these 01 and 02 there is also a spatula, or rather a pitchfork for kneading dough for rye bread, which likes to bend out of order. I'll try to find links to a discussion of these bells and whistles sometime in May.
Good luck to you!
Read here. And page 15 too. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142494.260
This:
I disagree with the dear moderator Rina «Reply # 772 16 Dec. 2011, 21:08 " https://Mcooker-enn.tomathouse.com/in...emid=221&topic=126137.760
"... Believe me, it is better to have an excess of the properties of technology and not use them, than to bite your elbows, that you regretted the money, and the function would be necessary ..." This is about dispensers.Of course, everyone decides for himself what he needs and what he can do without. Moreover, if the price of the issue (manually throw in raisins, nuts, etc.) is "extra" 1000 rubles. (The link is the same).
From theory, and then from practice, it is known: The reliability of complex devices (in this case, a bread machine) is inversely proportional to the number of bells and whistles (dispensers). The correctness of this statement has already been confirmed above by the owners of dispensers by nibbling, cutting and folding. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=169416.0
Here's a link: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169416.180

[12]

Good people to help!

Model SD-2500WTS - 11 bread baking programs, 9 dough programs (7 of them are options for kneading bread dough, dough for dumplings and pizza dough).
Model SD-2501WTS - there is a "rye" program, that is, total 12 bread baking programs, 10 test programs, and a special paddle-comb for this mode. Also in 2501 there is a dispenser (special dispenser) for automatic addition of dry additional products such as raisins and nuts to the dough.
Model 2502 differs from model 2501 in the presence of a yeast dispenser (for automatic addition of yeast to the dough) and a stainless steel case.

Or:
in the 2500 model there is no "rye" program (and, accordingly, no dough), a special spatula-comb and a dispenser for additives (pour raisins "on the whistle").

I have 00. I also studied for a long time and realized that bells and whistles in the form of a dispenser for raisins, nuts, seeds, sausages and everything that I would like to put into the dough when kneading (but leeeeen), and even more so a dispenser for yeast - I do not care. And I will find a thousand other uses. And now without these boxes, clanking at night (may Lagry forgive me!), I can easily get along. In these 01 and 02 there is also a spatula, or rather a pitchfork for kneading dough for rye bread, which likes to bend out of order. I'll try to find links to a discussion of these bells and whistles sometime in May.
Good luck to you!

To whom, for example, I do not like the 2502 model. I love when everything at once. The yeast dispenser is very convenient. And for someone it will be a decisive argument. There is no need to guess the timing of the yeast falling asleep, I fell asleep at once and forgot. And the miracle machine itself will do everything when it sees fit. Why do unnecessary body movements. And the metal case is more to my taste. So to each his own. Now and so quickly improve the models, I see no reason to take a more "ancient", less functional technique. Moreover, 2502 has been on the market for a long time and managed to fall in price, which is nice.

in the 2500 model there is no "rye" program (and, accordingly, no dough), a special spatula-comb and a dispenser for additives (pour raisins "on the whistle").

Well, that's it! And add that in 2500 you can also bake rye, why not say. Some kind of half-truth turns out

To whom, for example, I do not like the 2502 model. I love when everything at once. The yeast dispenser is very convenient. And for someone it will be a decisive argument. There is no need to guess the timing of the yeast falling asleep, I fell asleep at once and forgot. And the miracle machine itself will do everything when it sees fit. Why do unnecessary body movements. And the metal case is more to my taste. So to each his own. Now and so quickly improve the models, I see no reason to take a more "ancient", less functional technique. Moreover, 2502 has been on the market for a long time and managed to fall in price, which is nice.

Don't talk nonsense about "antiquity", dear! They are released almost simultaneously. Have yeast stuck in this dispenser yet? Panas has already taken care of those who like not to do "unnecessary movements". A bread maker with a self-loading bucket and a self-pressing "Start" button is on the way. In life you will have!

[Wit]

Do not guess the time falling asleep yeast, immediately fell asleep and forgot.

Sorry, but in which recipe clearly time agreed adding yeast? Somehow 99.9% of bakers bake without any yeast dispenser - yeast is put under flour.

Wit, to blame ... I seem to have written the factual on those. side (the question was "what is the difference between stoves", not "what is possible or what is not").Well, if you wish, you can bake rye in a three-four-program oven - there would be a separate kneading of dough and separate baked goods.

Don't talk nonsense about "antiquity", dear! They are released almost simultaneously. Have yeast stuck in this dispenser yet? Panas has already taken care of those who like not to do "unnecessary movements". A bread maker with a self-loading bucket and a self-pressing "Start" button is on the way. In life you will have!

I didn't just put the word "ancient" in quotes. The yeast in the dispenser did not stick. Regarding unnecessary gestures and the start button, I will pretend that I did not notice your sarcasm. All the same the forum is friendly and entin asked for the opinion / advice everyone gave. And he will make the conclusion from our messages himself that he likes and suits better. We just shared our opinions, that's all.

Sorry, but in which recipe clearly time agreed adding yeast? Somehow 99.9% of bakers bake without any yeast dispenser - yeast is put under flour.

I can be wrong, I do not pretend to be true, I just heard that you need to interfere with the cooking process and add yeast. I don’t know how to read the instructions in the models 2500 and 2501, I didn’t read it.

I can be wrong, I do not pretend to be true, I just heard that you need to interfere with the cooking process and add yeast. I don’t know how to read the instructions in the models 2500 and 2501, I didn’t read it.

The fact is that I have not yet come across a single recipe where it was required to lay yeast in time separately from flour. And I looked through the recipes, believe me, a lot.

It is possible that this separate yeast is needed, say, for some very exotic Asian types of bread. Well, or it is designed for people who strongly doubt their abilities (but even a yeast dispenser does not save such people).
By the way, the yeast dispenser is just an "ancient" feature. He was on the second Panasonic model, then it was removed from European models, returned only now. As far as I know, it was preserved in Asian models, but there the bread recipes are completely different.

[Rina]

And I will find a thousand other uses.

While climbing the forum, I saw this phrase of yours somewhere. Laughing! I read the page, thank you.
Rina, Wit, lyalkads Thank you!

But she came home from work, she says, and we sleep so little, I will not run and lay! Let her think herself!

All! Thanks to you, we decided. I order the 01!
See you at the forum!

... I will pretend that I have not noticed your sarcasm. All the same, the forum is friendly

Well, that's right. And I just reacted in a friendly way to the "ancient".

great choice!

We are waiting in our company!

But you won’t fight!

Moderator

[Rina]

While climbing the forum, I saw this phrase of yours somewhere. Laughing! I read the page, thank you.
Rina, Wit, lyalkads Thank you!

But she came home from work, she says, and we sleep so little, I will not run and lay! Let her think herself!

All! Thanks to you, we decided. I order the 01!
See you at the forum!

Good luck and delicious bread!

The fact is that I have not yet come across a single recipe where it was required to lay yeast in time separately from flour. And I looked through the recipes, believe me, a lot.

It is possible that this separate yeast is needed, say, for some very exotic Asian types of bread. Well, or it is designed for people who strongly doubt their abilities (but even a yeast dispenser does not save such people).
By the way, the yeast dispenser is just an "ancient" feature. He was on the second Panasonic model, then it was removed from European models, returned only now. As far as I know, it was preserved in Asian models, but there the bread recipes are completely different.

I believe

For a long time in Yandex Market, I read it in the dictionary of terms and forgot it, put it wrong, sorry
The presence of a special device in the lid of the bread machine - dispenser.
The dispenser is designed to automatically add additional ingredients (dried fruits, raisins, nuts) directly in the baking process. This is convenient, for example, when using a timer (see."Timer") when bread is baked at night in the morning: no need to get up and manually add raisins and other additives for sweet bread. At the same time, additives are kept intact and not crushed.