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

And the very last question (my husband reminded me), how about a stove with a maturing regime, if electricity disappears for 1-2 minutes?

And the very last question (my husband reminded me), how about a stove with a maturing regime, if electricity disappears for 1-2 minutes?

HP saves the program for 10 minutes.

Well, they write for 10 minutes, so that there are definitely no pretensions. And in fact, the program lasts up to 30 minutes, that is, 29 minutes exactly, 30 is already reset.
I was cooking here yesterday: I pulled out the HP, plugged in the mixer and it was fine, and then looked at the stove timer and realized that I had turned it off for the mixer. I plugged it back in, it was still normal and the program continued until its triumphant end - BAKERY

Well, they write for 10 minutes, so that there are definitely no pretensions. And in fact, the program lasts up to 30 minutes, that is, 29 minutes exactly, 30 is already reset.

Perhaps ... My old 255th model holds exactly 10 minutes. And the batch on the Main program ALWAYS starts either in 25 minutes, or in an hour. And in later models, I read, the time is already somewhat different ...

Why did my bread scratch my spatula? Does the water-flour ratio somehow affect the hardness of the bread crust?

I think this is due to the fact that the fresh coating is very soft. After several heating-cooling cycles, the coating hardens. I observed this in a multicooker (the coating was scratched by slightly dried rice during the first cooking, now the coating even withstands a regular spoon) and in the second bucket of the bread machine (circular scratches appeared under the spatula, although I did not add anything abrasive to the bread).

If you want to preserve the coating, leave the bread in the bucket for an hour so that the crust is slightly soaked, then the stirrer will easily pop out and the coating will not be damaged. And the crust of the bread dries up while the bread cools completely in the open air.

[batch]

Elena Bo, I just thought that it would somehow be reflected in the description of the cycles.
I'm still getting to know the HP, I don't go there too much, I just add flour for the kolobok.
I just may not have expressed myself exactly yet. When the scapula just rotates a few times, I caught this moment, and the word "lift" is emphasized and remains. I just had a scapula quite actively rotating in the bucket, and the "kneading" was again emphasized, is it still a crush? I kind of meant the technical side.

Tanya, the table shows the total kneading time, but the kneading time is not indicated. So in the first mode, the batch is divided into two parts, with a little "rest".
program 01 main
Start End operation time for operation
4.00 3.30 posture 30
3,30 3,15 batch 15
3.15 3.07 rise 10
3,07 3,00 batch 7
3.00 2.00 rise 60
* 2,00 1 mix *
2.00 0.50 rise 70
* 1,40 2 mix *
0.50 0.00 baked goods 50

I'm with my poppy roll again.
I arrived at the dacha, leafed through the manual. Indeed, there is no roll recipe there! :)
Apparently everything in my head got confused. But nevertheless, after reading the recipe on the cook. ru, was inspired.
dough -
flour 460 g (120 g replaced whole grain),
egg + milk (add milk to a volume of 300 ml),
rast oil - 2 tbsp. l
salt - 1 tsp
sugar - 1 tbsp. l
yeast - 1.5 tbsp. l

I kneaded the dough in the main mode. After 2 hours and 20 minutes, I took it out, divided it into 4 parts, cut it into 4 rolls. The dough is good, easy to work with. Not sticky and not cool. I used ready-made poppy filling in a jar brought from Poland. She's delicious. Is this sold in Russia?
I put two rolls on the bottom, two on top. Proofing took about 1-15 minutes. Then she turned on the baking mode. In total, it took 1-10 to bake.
I did it in the evening. Impatient eaters decided to cut the roll warm, but it naturally fell apart. In the morning it is cut perfectly and smoothly. If it remains, of course))))
remarks - the top layer was very thin, it rose unnecessarily and cracked.you need to somehow make it thicker or something. And in general, somehow the top ripped apart at the seam. Probably the proofing could be increased b.
But all this did not affect the taste at all! :)

such an experience

I'm with my poppy roll again.

[JelenaM]

I'm with my poppy roll again.
such an experience

Well, great experience! JelenaM, congratulations, the roll looks very appetizing, and of course very tasty!

Natasha, throw a link to your translation instruction.

Marin, there is nothing new, yesterday's two pages. One more word must be replaced: "Take out" with "Take out"

[JelenaM]

I'm with my poppy roll again.

I, as always, misunderstood.
Mixing in the main mode. Is this the main baking program?
Equalize the temperature, start the batch, turn off the HB at the end of the batch?
Form rolls, then there, for the same program? By connecting HB? And does she detune?
And it's not clear, - she turned on baking.
JelenaM, please explain to a particularly gifted ...

[JelenaM]

I, as always, misunderstood.
Mixing in the main mode. Is this the main baking program?
Equalize the temperature, start the batch, turn off the HB at the end of the batch?
Form rolls, then there, for the same program? By connecting HB? And does she detune?
And it's not clear, - she turned on baking.
JelenaM, please explain to a particularly gifted ...

I have model 2502, so all modes applied to it:
kneading on mode 13 - the main dough.
I poured the ingredients into the bowl, closed the bread maker, turned on mode 13 in the menu, after 2 hours and 20 minutes opened the bread maker, took out the finished dough.
at the same time, the bread maker turned off, of course, since it completed the dough mode.
Next, form rolls and put them in a bowl for spreading. Do not turn on the bread maker. Everything happens at room temperature. Next, in the bread maker, select mode 12 - "Baking", set the baking time and turn it on. I initially set 50 minutes, but this was not enough. Then I added another 15-20 minutes. I watched the top crust, as it was browned enough, I turned it off.

I have a model 2502

I have ..01. Thanks for the help!

[for kneading dough]

I have ..01. Thanks for the help!

The difference is very small in these stoves.
In the preparation of the dough for "Curl" was used main program for kneading dough, not to be confused with the basic bread program.

Though I am not in the subject slightly.
The question is. Who has tried in their own experience how dry yeast behaves with an almost or expired shelf life? I somehow foolishly I collected about two or three dozen sachets in reserve. Otter (I liked them very much at first). And then she began to bake on pressed ones, I forgot about those. Today I poked my head around, the living faded, I had to remember about the dry ones, and they have already expired for three months. The bread rose, but somehow not very much, as if he did not have enough time for proofing. Baking on the main one, it would be a noble matter, it was necessary for a "Frenchman" or something.

I'll shake it up too with this roll on the 2500th, the family really liked it, they ate half while still hot, and managed to take a picture of the rest.
He did everything according to the recipe, goat's milk, crumpled poppy seeds in a mortar.

What a beauty!

I'm with my poppy roll again.

Wonderful roll! Need to try

Yuri

Though I am not in the subject slightly.
The question is. Who has tried in their own experience how dry yeast behaves with an almost or expired shelf life? I somehow foolishly I collected about two or three dozen sachets in reserve. Otter (I liked them very much at first). And then she began to bake on pressed ones, I forgot about those. Today I poked my head around, the living faded, I had to remember about the dry ones, and they have already expired for three months. The bread rose, but somehow not very much, as if he did not have enough time for proofing. Baking on the main one, it would be a noble matter, it was necessary for a "Frenchman" or something.

Yes, bread can rise poorly on expired yeast. You can try it in pizza dough, there is no need for a big rise.

[for kneading dough]

for kneading dough[/ u], not to be confused with the main bread program.

Yes, that's exactly why I needed an explanation from JelenaM... Forgot about the basic kneading.

I'll shake it up too with this roll for 2500-

very beautiful cut!

about the fillings, I will suggest a few others. Maybe someone will like it.
baked rolls in the oven with the following:

nutty -
0.5 tbsp. milk
5 tbsp. l brandy
1 tbsp. ground walnuts
1 tbsp. ground hazelnuts
50 g butter
sugar to taste, vanilla sugar
Mix milk and sugar, bring to a boil, add butter and nuts, boil for 5 minutes. Remove from heat, add brandy, cool.

chocolate -
50 g milk chocolate
50 g dark chocolate
50 g butter
melt everything together, cool, spread on the dough.

halva filling
Melt 300 g of halva in the microwave, spread on the dough. On top of the halva, you can add grated chocolate
about expired yeast
used not in a bread maker, but for "manual" dough.
In general, nothing rose. Thus, by experience, I found out for myself that the shelf life of dry yeast is still important.
Poetmou now I don’t stock up and throw out the expired

nutty -
chocolate -
halva filling

Oh thanks for the fillings!

If there are problems with malt, then dry kvass is also possible.

I found malt !!! And I have already baked bread with him - awesomely fragrant !!!
Thank you all for the tips and recipes!

Hello everyone!

I don’t know in which section to write, so I am writing here ..

I bought a Panasonic sd-zb2502bts for my parents yesterday.
Mother did not sleep all night, I really wanted to update her.
Early and early in the morning she decided to bake black bread. I filled in all the ingredients, set everything up, started up ... ... but the mixer does not spin. Time on the timer runs, but there is no movement.

What was done wrong ???

She tried with ingredients, with an empty bucket, and pulled out a bucket altogether. Silence all the same.

I'll make a reservation right away that this is already the third hb in the family. On average, 1-2 kneads per day for bread and an uncountable number of times of dough for pies, since she bakes them almost every day.
The first is Hitachi. She is over 8 years old. It still works fine, but when kneading, the bucket pops out of the grooves. You have to hold it with an effort.
To help her, they bought Moulinex 60xx with 2 mixers. Worked for 3-4 years. Then the stirrers began to jump off, ruined the bucket. Then the agitators generally jammed and, as a result, the drive belt broke.
As a result, replacing the belt, 2 mixers and a bucket = 3500r ... I read on the network that this is a constant problem for them.
I thought about it and decided to buy Panasonic ...
Then you all know (

I bought it in Eldorado. Online ordering, but pickup from the store. Serpukhov, Moscow region

P / S / I don't live with my parents, so I can't check it myself. Yes, and vryat-whether I know better than her how and what.

Early and early in the morning she decided to bake black bread. I filled in all the ingredients, set everything up, started up ... ... but the mixer does not spin. Time on the timer runs, but there is no movement.

What was done wrong ???

You, I hope, checked the engine in the store before you take it away ?! In the "Pelmeni" and "Basic-Fast" programs, the mixer starts immediately after pressing the "Start" button. Other programs (including black ones) after the start go into the "Temperature equalization" mode. After 25 minutes the stirrer is cut in. And from your letter it follows that my mother started up and thought that the mixer would immediately start rotating. So?

[Panasonic bread makers - models, instructions, descriptions.]

Panasonic bread makers - models, instructions, descriptions.

The easiest bread recipes for different models of bread makers (including for Panasonic bread maker)

New owners of Panasonic bread makers often have the same questions.

2. We turned on the program, but the stove is silent. Is she defective?
No, Panasonic bread makers have a function such as "temperature equalization". Depending on the temperature in the kitchen and the oven itself, kneading will start earlier (if cold) or later (if warm). The colder, the more time it takes to rise the dough; if it is warm, then it takes less time to rise. the bread in these ovens is of consistent high quality.
Maximum "temperature equalization" time in the main program one hour.

Exactly!

Is it possible to bake the dough cooked in it in a bread maker? I did not find anything in the descriptions anywhere. Panasonic bread maker sd-zb2502

Though I am not in the subject slightly.
The question is. Who has tried in their own experience how dry yeast behaves with an almost or expired shelf life? I somehow foolishly I collected about two or three dozen sachets in reserve. Otter (I liked them very much at first). And then she began to bake on pressed ones, I forgot about those. Today I poked my head around, the living faded, I had to remember about the dry ones, but they have already expired for three months. The bread rose, but somehow not very much, as if he did not have enough time for proofing. Baking on the main one, it would be a noble matter, it was necessary for a "Frenchman" or something.

I somehow, not knowing about the expiration date, put the dough on expired ones - it did not rise at all.

[Denlee]

Denlee,

Calm! Only calmness! (from)

And calm your mother down. So far, everything is within normal limits. Take a look to the first page of the topic (click with the mouse) and read colorful message to newbies... All the necessary links are given there.

Of course! Bread makers are designed for a full cycle of bread making, from kneading, proofing, to baking.
It's just that some people knead the dough in KhP, and then bake the loaves in the oven, which probably confused you.

Yes, many thanks, we have already written about alignment. I called her and told her everything.
She said that now she will go to try again :-)

I will unsubscribe about the results :-)

Good day.
I also decided to join in the joy of fresh homemade bread. I bought a Panasonic 2502 stove and have already tried 5 recipes.
But then a technical question arose, to which I have not yet found an answer on the forum: an electromagnet (?) Of a dispenser clicks in my oven on any baking program, regardless of whether the ingredients should be thrown from it or not. In this case, if the filling should not occur according to the program, then the contents of the dispenser remain in place. For example, I installed 1 program and a timer, poured herbs into the dispenser (I did not realize that I had to set another program), jumped up at night from the clicks. In the morning, when I was taking out the bread, I found that the grass was in place. Why then such clicks?
Does everyone have this or am I lucky?
I would be grateful for your help.

maybe the yeast dispenser magnet clicks? It works on all "bread" and "dough" (I think, except for "dumplings") programs.

The additive dispenser works only on programs (modes) with additives.

Greetings to all! I decided to give my wife a Panasonic SD-2502, but at the very last moment I found out that this device does not have a yeast-free baking function. Asking your spouse if she needs this program will not be a surprise, but would like to. Please advise - is the absence of this function in the bread maker critical, or can you still do without it? Thank you in advance.

The question is difficult, like it or not. You can bake there without yeast. But there is no specific "Cupcake" (etc.) program. That is, if the spouse wants a cupcake, then she will have to knead it somewhere, and bake it in the HP. Most of us are not bothered by this, we still use the device for its intended purpose.

Well, if possible, I will buy. My wife is a smart woman, she will figure it out. Thanks for the advice!

Well, if possible, I will buy. My wife is a smart woman, she will figure it out. Thanks for the advice!

It is very pleasant when husbands know and appreciate their wives. I'm very happy for her. And for you.

Good day! Help me to understand. On another forum I read the opinion that salt and sugar should be dissolved in water, while the objection that the instructions say to add in dry form was said: there was a mistake in the instructions. How! Doubted and ran to you for clarification

How many years I have been baking, I never dissolve. I put salt and sugar on the flour, and liquid on top.
Newbies love to think of problems for themselves. This is useless.

Indeed, people often come up with all sorts of "cartoons", and then they give it all out as the ultimate truth. You need to include your common sense.

In conventional recipes, when using conventional components, salt and sugar (honey) do not need to be dissolved, just add in their natural form on top of the flour. But you can also dissolve, if you want, it will not get worse.

When baking wheat bread, I just pour water on top of the flour and pour salt into this water (I don't use sugar). In wheat-rye I dissolve salt and honey in warm water (I read it in one of our practical recipes, there is some kind of alchemy there - the bread is really more beautiful).

Perhaps there are times when you need to dissolve - if you want to adjust the already kneaded dough. For example, they forgot to add salt, but the flour and water have already been kneaded. Then the salt must be dissolved in a small amount of liquid and kneaded into the dough. Or a very coarse salt is used. But these are already such rare options that you can ignore them.

Newbies love to think of problems for themselves. This is useless.

Indeed, people often come up with all sorts of "cartoons", and then they give it all out as the ultimate truth. You need to include your common sense.

It is possible that the opinion about the need to dissolve salt and sugar in advance came from here. Rye bread with a beautiful roof (bread maker)

I remember someone said that the roof of rye bread is always uneven. It happened to me quite often too. But today it turned out to be perfectly flat and convex. I suspect the reason is that I did not pour salt and sugar on top of the flour, as I did before, but previously dissolved it in boiling water and mixed with the general liquid. Try it.

it was this recipe "with a beautiful roof" that was one of the basic ones for the aforementioned wheat-rye, from where I took the method of dissolving salt and honey.

Thanks everyone for the answers. I bake myself the way it says in the instructions. For six months already on the machine I do everything. And when I read about dissolution, I even took out the instructions and re-read them. The opinion of the Bread Maker is more authoritative for me.

Hello, I would like to ask about compressed yeast. I bought a pack, divided it and kept it in the freezer, took it out and used it and everything was without problems. And then I took it out, unfold it, and they are not solid, but some kind of floated. Don't know why? and how to be now, what will you advise?

Good day! Help me to understand. On another forum I read the opinion that salt and sugar should be dissolved in water, while the objection that the instructions say to add in dry form was said: there was a mistake in the instructions. How! Doubted and ran to you for clarification

How many times have I baked a rye roof (he is a favorite in the family), the roof is always beautiful, I throw salt and sugar on flour, I don’t dissolve it - it’s hardly a beautiful roof on Panasonic from dissolution. We have a "leveling" time, it will dissolve salt and sugar by itself.

Hello everyone!
We are going to buy a bread maker, choose between Panasonic 2501 and 2502. I tend to the first option, if they are the same in programs in principle. Yesterday I came across a video about a yeast dispenser in 2502, saying that you need it when you put everything in at night, on a delay timer and in the morning so that the bread is baked hot, yeast will be added at the right time. And if you fall asleep them in the evening, then, like, they can ferment with them. Did anyone have this? Or not to take a steam bath, take 2501?)