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

And now I have run out of pressed yeast, so I bake it on dry ones. Here is a yeast dispenser and it works. There is always dry yeast at home, and now I take pressed yeast at 150 grams. And when they run out, dry yeast help out, until I buy pressed yeast again. I rarely use the second dispenser, because I hardly add raisins, nuts or seeds to bread.

I'm buying a 500g pack of compressed yeast. I cut them into small pieces of about 10 grams and freeze them in a plastic box. Enough for several months. When cooking, I put them directly frozen on flour, pour a little warm water or milk right in a bucket. I always put on the timer for the night and in the morning a lush bread.

I'm buying a 500g pack of compressed yeast. I cut them into small pieces of about 10 grams and freeze them in a plastic box. Enough for several months. When cooking, I put them directly frozen on flour, pour a little warm water or milk right in a bucket. I always put on the timer for the night and in the morning a lush bread.

I, too, always did this before, but now I decided to always have fresh ones, they are sold in a store next to my house, I just sometimes forget to buy as soon as the previous ones ended. Although there were no problems with frozen ones. I also bought 500 grams each, cut it with a thread, etc.

[panas]

I bought a kilogram pack, cut it into 10-gram pieces, and only then I realized that this would be enough for me for 100 !!! a loaf of bread that I bake every other day ... (excluding pizza dough and pies / buns)

Well FSE, girls, now I'm aboutpanaswas gone! Today I brought it, bread is already being baked! It was not for nothing that I rented the same HP - I fell in love right with it, I didn't even think about it! So your regiment has arrived!

[panas]

Well FSE, girls, now I'm aboutpanaswas gone! Today I brought it, bread is already being baked! It was not for nothing that I rented the same HP - I fell in love right with it, I didn't even think about it! So your regiment has arrived!

Congratulations on a wonderful purchase and a helper in the house! (current here and boys if anything)

Svetochka, my congratulations on your assistant! It is joyful to see familiar faces in the Panasolyubtsev (Panasophilov) ranks.

[boys]

Congratulations on a wonderful purchase and a helper in the house! (current here and boys if anything)

Oh sorry! now I know!! Thanks for the kind words!

marinastom , Thank you! How little the mistress needs for Happiness!

Please tell me, how can I add the baking time in the timer, if I baked in the Fast Simple mode, realized that he didn’t have 10 minutes, and the HP does not allow the Baking program to be set, makes an error that the HP is hot? I have 2500

The oven is still hot immediately after baking and will not turn on until it has cooled down enough. Use a darker crust next time.

The oven is still hot immediately after baking and will not turn on until it has cooled down enough. Use a darker crust next time.

Does a darker crust suggest a painful temperature or baking time?

Time. And it is better to bake on the full program, and not on the fast one. If possible.

Does a darker crust suggest a painful temperature or baking time?

baking time will be +5 minutes. If you do not open the lid, then by inertia another 3 ... 5 minutes will be added. Next, the stove will go into heating mode.
How did you understand that he was missing 10 minutes? I can do it with the time that according to the program

[Elena 65]

When proving the dough on 1 program, the electricity was turned off for 20 minutes, then the oven turned on and the program continued. And in the characteristics on the Internet it is indicated that you can turn it off for only 10 minutes so that the program continues, otherwise you need to turn on the program again. It seems Elena 65 wrote that she turned off for 30 minutes and the program continued, but she also had a European. In Moulinex it is written 10 minutes the program is saved after the power is turned off, so that's for sure, I checked. And in Panasonic now I will check more than 20 minutes, maybe as well as in a European up to 30 minutes. I need it sometimes.

And in Panasonic now I will check more than 20 minutes, maybe as well as in a European up to 30 minutes. I need it sometimes.

I checked it on my 255th - exactly 10 minutes. It may be different for later models.

I have a model 2501, it turned off 28 minutes (it gave more proofing), after turning it on, the program began to continue, for 30 minutes I was afraid of something.

I have a model 2501, it turned off 28 minutes (it gave more proofing), after turning it on, the program began to continue, for 30 minutes I was afraid of something.

Why be afraid? If the program resets, turn on the BAKING program itself, set the time as in the program description and that's it. After all, you yourself look at the height of the rise of the dough, as soon as you feel that there is enough rise, you turn it on. I turn it off before baking, after the last mixing (on many programs it happens at about 1.40) If I turned it off 10 minutes before the start of BAKING, then I take into account that when you turn it on, the dough will still stand for 10 minutes and then bake. On different breads (standard program) 20-25 minutes is enough (we invest in the mode), so turn it off at any moment from 1.40 to 0.55. But it is more convenient to turn it off at 1.05-1.10 minutes, you can see how the dough rises, what is the kneading quality. On rye I follow the bubbles on the "roof" I added more only on chabat (Italian program), I liked the fluffy loaf. GOOD LUCK.

I have a model 2501, it turned off 28 minutes (it gave more proofing), after turning it on, the program began to continue, for 30 minutes I was afraid of something.

I also! Ir, as agreed.

And I had to check it - the light blinked, after 29 minutes it worked, after 30 - dropped it. Stove 2501.

baking time will be +5 minutes. If you do not open the lid, then by inertia another 3 ... 5 minutes will be added. Next, the stove will go into heating mode.
How did you understand that he was missing 10 minutes? I can do it with the time that according to the program

Thank you! : flowers: I will try so. I just somehow remember exactly that after baking, I added the time on the Baking program for 5 minutes, there were no mistakes. I realized that the bread was unbaked, a very pale crust, a moist crumb could be seen in the crack. I left it for 10 minutes in cooling already, it was edible, but a bit he didn't have enough :)

It was necessary to leave it in the oven and not touch the bread for at least half an hour. It "ripens" in a bread maker. In my opinion and experience, it is better not to touch even bread baked on a full cycle until it cools down to a "grip" temperature (that is, the hands are hot, but not scalding). There were a couple of times that I snatched hot bread out of the mold - as a result, there was some kind of moisture in the crumb, and the mold suffered.

In general, it is better not to get carried away with "fast" bread. Time savings are minimal, and the result is not the best for health. The dough needs time to mature normally, but an hour is clearly not enough for everything about everything.

It was necessary to leave it in the oven and not touch the bread for at least half an hour. It "ripens" in a bread maker. In my opinion and experience, it is better not to touch even bread baked on a full cycle until it cools down to a "grip" temperature (that is, the hands are hot, but not scalding). There were a couple of times that I snatched hot bread out of the mold - as a result, there was some kind of moisture in the crumb, and the mold suffered.

In general, it is better not to get carried away with "fast" bread.Time savings are minimal, and the result is not the best for health. The dough needs time to mature normally, but an hour is clearly not enough for everything about everything.

And why is Fast bad for health? I tried it a couple of times, I did not find a tangible difference with ordinary bread, it rises well, porous, I arranged the taste :) I am a beginner baker, so I don't really understand such details yet

In my experience, leaving the bread to cool in the bread maker produces a thick rubber crust.
I finally felt the difference in bread with dry and pressed yeast, but not with water, but with whey. Whey bread with live yeast is much, much tastier than whey bread.

And why is Fast bad for health? I tried it a couple of times, I did not find a tangible difference with ordinary bread, it rises well, porous, I arranged the taste :) I am a beginner baker, so I don't really understand such details yet

Nothing! I also sometimes bake fast and do not notice the difference. True, there is one caveat: it does not rise as much as on the main one, although there is twice as much yeast.
Perhaps I will add ... In my opinion, quick bread is quite suitable for every day. It is delicious and goes for a sweet soul with borscht, soup, with chicken in a spicy sauce (pick up the sauce with bread ...). Bread on the advice of Rina is for the contingent with a more refined taste, bread with live yeast, dough-leaven-whey - this is already for gourmets. And such bread, as from Lena (creamy) - is to pamper yourself (beloved). It is not suitable for a simple dinner, because you can eat it, forgetting about the borscht. Somehow, only my opinion is liid. Maybe someone shares it too ...

Nothing! I also sometimes bake fast and do not notice the difference. True, there is one nuance: it does not rise as much as on the main one, although there is twice as much yeast.

Yes, even the fact that the yeast is twice as much. For me, it's like borscht cooked in a normal way and from a can.

My opinion:

"Quick" bread has a different dough structure. The necessary physical, chemical and biological processes do not take place in it. With normal proofing (and even the main program, by and large, is fast for yeast dough), the flour must take a certain amount of water, otherwise you will not get uniformly swollen starch grains and protein associated with water, but something like flour "sand" with water. Yeast must have time to give the necessary enzymes, process some of the starch and give at least a minimal amount of acid (okay, this can be compensated by adding acid). At the exit there is a dough with dense "walls" and high humidity.

Besides, what is the psychology of "quick" bread? We usually use this program to get the finished product faster. That is, we eat it either almost hot, or just cooled down. And freshly baked bread dough is hard on digestion. Any vlach gastroenterologist or nutritionist will tell you this.

Yes, even the fact that the yeast is twice as much. For me, it's like borscht cooked in a normal way and from a can.

Very rarely, but even from a tin can, once it was necessary to cook borscht. And no, it was delicious. True, there was Soviet borscht, without the current chemical shit. And besides, it's "according to you". I respect your opinion too, although I am not obliged to share it.

[Rina]

My opinion:

Besides, what is the psychology of "quick" bread? We usually use this program to get the finished product faster. That is, we eat it either almost hot, or just cooled down. And freshly baked bread dough is hard on digestion. Any vlach gastroenterologist or nutritionist will tell you this.

Psychology is one, dear Rina: you need to eat something, but there is no bread - it's over. I think you are familiar with this situation. Quick bread helps out. I do not urge everyone to go to fast food. And with one slice of bread, even hot, nothing will happen to you. Any gastroenterologist or nutritionist will tell you this.

And with one slice of bread, even hot, nothing will happen to you.Any gastroenterologist or nutritionist will tell you this.

It's like we were scared in childhood: do not eat a hot pie, otherwise there will be volvulus
But I don't know how to resist and not eat a piece of still warm white bread with butter that melts on it and soaks. And if you also sprinkle the best cake with sugar on top.

But I don't know how to resist and not eat a piece of still warm white bread with butter that melts on it and soaks. And if you also sprinkle the best cake with sugar on top.

It's like we were scared in childhood: do not eat a hot pie, otherwise there will be volvulus
But I don't know how to resist and not eat a piece of still warm white bread with butter that melts on it and soaks. And if you also sprinkle the best cake with sugar on top.

Why shouldn't you eat hot bread and pastries? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152589.0

Very rarely, but even from a tin can, once it was necessary to cook borscht. And no, it was delicious. True, there was Soviet borscht, without the current chemical shit. And besides, it's "according to you". I respect your opinion too, although I am not obliged to share it.

During their studies in the hostel, only canned borscht and pickles were saved. Of course they did their own supplements.

[Svetlana. 63]

Why shouldn't you eat hot bread and pastries? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152589.0

Read, appreciated, useful and informative topic. Hopefully Svetlana. 63 It won't hurt me if I retweet her post:
"... From the vastness of the Internet:
question: "Doctor, my daughter loves fresh crumb very much when the bread is still hot. How correct is this and is hot bread harmful?"
answer: "You know, in my childhood I also loved hot bread, and everyone told me that it was harmful. But then no one could explain to me what caused this harm. And when, as a medical student, I asked my If this is really so, then he received the answer that this is a very widespread misconception that has come down to us since the 18th century. The doctors of that time based it on one tragic case when a very hungry child ate about three kilograms of freshly baked bread and died , death of course came most likely from volvulus and hot bread became only an indirect factor.
I believe that your daughter is not hungry enough to eat that much bread, so let her eat to her health. "More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=152589.0
I am glad that we have Roma there is a mutual understanding on this issue:
I: "And with one slice of bread, even hot, nothing will happen to you. Any gastroenterologist or nutritionist will say this ..."
Admin: "That's right, if you eat hot bread in limited quantities and not every day ..."

GOD !!! What a relief ... And then I was tortured to drive my own from hot bread. In general, as they say, OBSERVE THE MEASURE IN EVERYTHING !!!

[Roma]

I am glad that we have Roma there is a mutual understanding on this issue:
I: "And with one slice of bread, even hot, nothing will happen to you. Any gastroenterologist or nutritionist will say this ..."
Admin: "That's right, if you eat hot bread in limited quantities and not every day ..."

Provided that a healthy person eats it

Sisters and brothers! Now I looked at the stove cover from the inside and

🔗

- this is all due to the fact that I pour oil later and she sprinkles it everywhere, and then fry it. It's better to wash it (I can't imagine how, you will have to unscrew the lid) or let it live like that. It has not yet affected the quality of the bread.

This is all because of the dispenser, Manya! Joke. There is no need to unscrew the lid. Just gently turn the stove over onto the back and the lid will settle down on the table in a spread. And then - as you like. I rubbed the bucket OUTSIDE to its pristine whiteness only with a sponge, its rough side dipped in hot water and a bowl with a saucepan Nom gel "Bee" (In spite of "Ferry" that would not ask). You need patience and tenderness.If you strained with this, then apply the Syrian method, that is, chemistry in small doses. The coating on the lid has no effect on the bread. Waiting for criticism that "So nizyaaaa !!!"

Sisters and brothers! Now I looked at the stove cover from the inside and

Marisha, but it is clear that your stove is not idle.

I rubbed the bucket OUTSIDE to its pristine whiteness only with a sponge, its rough side dipped in hot water

I also, even without a product, can be easily washed. The lid is still clean.

It's better to wash it (I can't imagine how, you will have to unscrew the lid) or let it live like that.

Marin, can you walk with a steam cleaner? After all, many even clean the ovens, but here only the lid. Ask in topic Steam cleaner https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=928.2560 , there someone has already tried to clean the cover of the x / stove successfully. Good luck!

[Lagri]

What is the temperature of the steam Lagri? If there is her lope, then with careless manipulation, the plastic can easily be damaged. These are not thread curtains.

[Wit]

Wit, I just read and saw the photo, so I suggested. I will find this place - I will give a link, it was a manual steam cleaner. Well, since a person has done it, so maybe you can try it neatly, if the steam pressure is somewhere around 3 bar. You can consult the girls in the topic "Steam cleaner". And Marina's plastic is not soiled, but an aluminum coating.
Here here even Wasp writes that she cleaned the lid with a steam cleaner.

I wrote that in case of careless manipulation ... The plastic is very close there. Careless movement and plastic in the corrugation.

: girl_love: Oops! Hey everyone! What an interesting discussion it turned out today! Thanks to everyone who spoke up. I learned a lot, including about hot bread. All doctors know that hot bread causes severe bloating. If there is any disease of the gastrointestinal tract, then an exacerbation may even begin. Yes, it's hard to resist, I understand that. The granddaughter cuts off the crust from the warm bread and eats it right there. Everything is fine!

[Wit]

I wrote that in case of careless manipulation ... The plastic is very close there. Careless movement and plastic in the corrugation.

Wit, cleaned the lid Wasp, you can ask her.
Wasp, Masha, if you read it, dispel our doubts. We need to help Marina.

We and MV (namely plastic) with fairies are cleaning Parosik - he won't do it - you can safely clean it!

Everyone, everyone, everyone, many thanks!
It remains only to acquire a Parosik. Anyuta, what is yours? Write me a letter.

Everyone, everyone, everyone, many thanks!
It remains only to acquire a Parosik. Anyuta, what is yours? Write me a letter.

It doesn't matter which one. Just to clean it. I give a certificate: Sponge - 6 rubles (5 pcs. - I don't remember); steam steam - from 1145 rubles. and higher

And I pour in the oil in a teaspoon, while holding the bun in one corner, crushing it when the scapula stops. Thus, I do not allow him to spin strongly on the shaft (from this oil splashes), then when the oil intervenes, I close the lid again and walk away.

Len, well, you have a "dock of all trades" - and bake, and leave the device clean. And I'm all running and running.

Sponge - 6 rubles (5 pieces - I don't remember); steam steam - from 1145 rubles. and higher

6 to 5 = 30. Are the lope handles worth?

[Roma]

I am glad that we have Roma there is a mutual understanding on this issue:
I: "And with one slice of bread, even hot, nothing will happen to you. Any gastroenterologist or nutritionist will tell you ..."
Admin: "That's right, if you eat hot bread in limited quantities and not every day ..."

on the pop of "quick" bread - I just wrote about the constant use of this program and the constant use of hot bread in large quantities. What's back ... (I myself adore fresh bread, warm ...)

about cleaning the stove we have related topic.

IMHO:

I have a question: why scrub to a new state what works for us every day? To make it seem that the stove is just from the store?
Who will you entrust to repair your car - a "mechanic" in a neat robe and with manicured hands? Or someone who has oil stains on their overalls and hands? A real cook will smell like kitchen, and there will be corresponding marks on the clothes, from a fake one, at best, the jacket will not smell like anything.

In addition, we bake bread, including in order to reduce the amount of all chemicals in our diet. And do we forget about what remains after such chemistry (such as means for ovens, shumanites, etc.)? It is not completely washed off the surfaces afterwards! There will always be some traces of this very chemistry ...