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

They ask about the scapula and its swinging every about 10-15 pages. This slap is patented, as is the shape of the shaft, representing a lock paired with a spatula, a knife-like shape of a spatula, an oil seal ... more than 10 patents in HP.
None of the manufacturers have such solutions, they are afraid of sanctions from the company

Take a picture of the first bread and put it here. It's like a tradition. Good luck to you!

My first) Children have already taken a sample)

The recipe is the simplest, in the instructions it is called "Egg Gleb". It worked out well.
I confess that he is far from grandmother's bread, which I remember from childhood and cannot be forgotten.
But it was cooked with sourdough, baked in a Russian oven ... I don't know if it's possible to reproduce it. I'll try ...

p. from. still tell me, please, what is yeast-B and yeast-R?

dosage for the normal mode and for the accelerated mode - for the accelerated one you need more yeast.

[r]

Egg rloeb ... this is romantic
Congratulations on your debut

And I like this egg bread. I bake it often too! Tasty! Tall always turns out !!! Usually I put it at night so that by morning ...

And I like this egg bread. I bake it often too! Tasty! Tall always turns out !!! Usually I put it at night so that by morning ...

The bread is delicious, but I haven't tried Gleb egg

[Gleb]

The bread is delicious, but Gleb haven't tried egg

Well Well you all find fault with the words! The person wrote, was in a hurry, mixed up the letters ... Doesn't it happen with you?

My first) Children have already taken a sample)

p. from. still tell me, please, what is yeast-B and yeast-R?

R is for accelerated baking (double dose). There is a footnote at the bottom of the page. And designation B is for the main one.
The bread is wonderful. As for "like grandma's", we will not sweat these masterpieces. It will be delicious, but ... my grandmother always tasted better. They cooked for us with a love that is unique to them. Good luck with your future baking!

Well Well you all find fault with the words! The person wrote, was in a hurry, mixed up the letters ... Doesn't it happen with you?

It happens that I'm not a robot, but I'm in a good mood, you can joke

... my grandmother's always tasted better. They cooked for us with a love that is unique to them.

Very correct !!! And they kneaded with their hands, not with a stirrer ... And my grandmother always sang. For holidays in the village (weddings, celebrations), Maria Tikhonovna baked pies. Noble !!! Only she was ordered.
Maybe our grandchildren will also remember us, huh?

R is for accelerated baking (double dose). There is a footnote at the bottom of the page. And designation B is for the main one.
The bread is wonderful. As for "like grandmother's", we will not repeat these masterpieces. It will be delicious, but ... my grandmother always tasted better. They cooked for us with a love that is unique to them. Good luck with your future baking!

I have a proprietary recipe for brushwood from my grandmother, I'm cooking now, but the taste is no longer the same as in childhood, just in childhood the flour was different, sunflower oil. natural homemade, the egg is different. But the most important factor In childhood, we perceived the world in a completely different way - such small joys were felt as a holiday of the soul, on a larger scale, because the child's world is his home, and simple eclairs were a BOMB of taste and pleasure.

Lena good morning. Yesterday I bought myself a 2502 like your European. I noticed that there is a difference in the recipes of my oven and 2502 for the CIS. So on the main program for size XL, 40 grams of butter is indicated, I understand butter 420 ml.water 1.5 teaspoon yeast. In recipes for the CIS, I read 2 tablespoons of vegetable oil 370 ml. water and 2 teaspoons of yeast. If oil and yeast are not so critical then 50 ml extra. water is a concern. Next, I have a program of French bread for 300 grams of flour, 20 grams of butter, 220 ml. water a spoonful of salt and 3.4 tablespoons of yeast. In the recipe for the CIS, I read 400 gr. flour 15 gr butter one and a half tablespoons of milk powder 280 ml. water salt and yeast. You always wrote that you bake according to recipes for our market. What recipes do you need to bake and why such a large amount of liquid is recommended by the bourgeoisie on the main program. Until now, for 5 years I have been using the mulinex bread maker. Favorite and always the resulting recipe for white was the next 600 grams of flour 2 tsp salt 2 tbsp. l sugar 2 tsp yeast 125 g milk and 200 g water. Do you think I can use this favorite recipe of mine in Panasanoka without changes, because bourgeois for 600 grams of flour require 420 ml. water then when I cost only 325 grams in mulinex. The difference is almost 100 ml. I really look forward to your reply as I want to put the first bread oven in Panasonic. Thank you.

Congratulations, good choice. According to the recipes from the "bourgeois" instructions (see the English pages) - I baked only the recipe for "brioche" menu 11, the recipe for the Italian menu 9 and the sandwich menu 10 and then switched to recipes from the forum pages that I began to change. Regarding the Frenchman (the recipe from the book of the CIS) I did - he is "thin" for me, but given the rise time, it turns out very light white bread. I make the rest of the recipes according to the recipe and then adjust the bun to match the local flour. The "bourgeois" have strong sorts of flour and therefore need more water. And you can bake any favorite recipes, the main thing is to observe the RULE OF BOX and there will be no failures such as fell or did not rise. For yeast, I throw no more than 1.5 scoops for 550 flour, everything rises normally: girl_in_dreams: Therefore, we take our favorite recipes from Muli and bake. In the recipes here, everyone is a master - all you need to do is load all the products according to the scheme proposed by the manufacturer (does Muli have liquid at the top or bottom?)
I advise you to try this product. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0 Pigtail seehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0 weaving for the first time is not necessary, but you can add a rise before baking, by pulling the plug out of the outlet for 15-20 minutes. The bun will only benefit from this time addition.

Lena thank you so much for your answer. Now I put a Frenchman according to the CIS recipe, but during the kneading it seemed that the thin kolobok had to add one and a half tablespoons of non-dimensional, namely tablespoons of flour, to form it, only after that the kolobok became a kolobok. 40 minutes of standing, then the kneading now remains 2 hours before the end of the program. I don’t know what will turn out, maybe I added flour in vain, but the bun was completely liquid and I used to always track and correct it

And a bun in French is always like that and you always get excellent bread. My favorite recipe, I bake more often than others.

Means in vain added flour. Another hour and a half will pass and everything will be clear.

[on mode No. 9 Italian]

And a bun in French is always like that and you always get excellent bread. My favorite recipe, I bake more often than others.

Yes, the bun in French is a little thin, I reduced the water, but not much, the dough turned out to be "floating".
Here is my recipe for "French" for 400 gr. flour 290-310 ml. water scatter due to whole grain, it takes more water than other types
wheat flour. 275
rye flour 50
flour whole. 75
sugar 2 tsp
salt 1.25 h. l
oil drain. 20gr.
water 290-310 ml.
flax seed, ground 1 tbsp. l. (addition "for an amateur")
yeast 1.5 h. l

Chabata on mode No. 9 Italian
wheat flour. 500
salt 1.25
sugar 2 tsp
water 310 ml.
vegetable oil 3 tbsp. l.
yeast 1 tsp
FEATURES: - I add olive oil at the moment from 3.50 to 3.45 (attention to the Italian one batch from 4.00 to 3.45) I add 1 tbsp. l. on the bun, holding it with your hand. And yet, I add 20 minutes of rise before baking, by removing the plug from the socket. I recommend trying this option.
Success

Lena thank you so much for the recipes I will definitely try. Just pulled out a Frenchman. It turned out well with a domed roof, flat, smooth, without flaws, but only a little light. The shades will be worked in darker. I also wanted to ask you this. Throughout the forum, you increase the rise time by disconnecting from the mains and then baking. So the question is, what is on the simple baking mode and on baking 55 minutes on the program does the stove work with the same algorithm or not?

Lena has another question. I poured 280 ml into 400 grams of flour. water and then added one and a half tablespoons of flour that is 40 grams. You write that you poured 290 grams. water, that is, even more than in the recipe for 400 grams of flour. Why did it happen. Maybe I should try not to change anything in the recipe, that is, do not add flour and try baking without a pronounced kolobok?

Lena has another question. I poured 280 ml into 400 grams of flour. water and then added one and a half tablespoons of flour that is 40 grams. You write that you poured 290 grams. water, that is, even more than in the recipe for 400 grams of flour. Why did it happen. Maybe I should try not to change anything in the recipe, that is, do not add flour and try baking without a pronounced kolobok?

In my recipe there is whole grain flour and it "takes" more water, if you just change wheat to whole grain and do not add water, the dough will be dry. When I baked a Frenchie for the first time, because of the large amount of moisture, my roof fell a little, but I really liked the taste of the bread. Then the second time I removed the amount of water a little, the loaf turned out without failures, but the taste has already changed. After that, I changed the recipe and now I bake with whole grain. When I baked Chabat, she liked it more than the Frenchman, so I have been baking this type of white bread for a month now.
For baking. If I understood the question correctly: baking programmed in recipes and baking as a separate function are different - there was an experience - baking menu15 bakes at a lower temperature. And when I add a lift, I do not turn off the mode, I just interrupt it, I interrupt the current supply. And then I simply plug it in and the program continues without additional pressing of the START button. The program is reset only after 30 minutes of shutdown.

Lena, thank you very much for the answers. You understood me correctly. I realized that it is better not to stand for more than 30 minutes, since on the 15th prog the baking is less intense and turn on until 29 minutes so that the oven bakes according to the planned program

Greetings to all bakers. I have been using the sd2500 for a year now in full delight. Everything always worked out. Today I was a little mistaken and put kneading and baking instead of kneading the dough. Can someone tell me how to cancel the program.

press stop for a few seconds

Oh, thank you very much

Today according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158830.0
Most successful of 7 approaches so far

Tell me, what could be the reason that the raisin dispenser did not open?

Tell me, what could be the reason that the raisin dispenser did not open?

the regime was set without additives or (as I had) corny stuck due to the fact that they did not wash.

Thanks, it means the regime. The oven is new. The bread was excellent.

Here is my recipe

What a thrust! Thank you!

Thanks, it means the regime. The oven is new. The bread was excellent.

The dispenser will only open for baking programs 3, 6 and 11.

Good evening, dear bakers !!! Take to the company. For the second day I have been the happy owner of Snechka 2502. After we brought the bread maker to the dacha and we tasted our bread, we realized - WE WANT THIS !!! For two months I was reading your forum, thinking, comparing, choosing. I was looking for rye bread with the mode, so the choice fell on sonnyeches 2501 or 2502. Well, then yes, the design took over on 2502.
The first bread was, as advised, the simplest according to the instructions.It turned out delicious !!! And then, having plucked up the audacity, because I am a complete beginner and layman in this business, I started Darnitsky according to the recipe for a fugasca. Oh my God! How delicious it is !!!!!!!!!!!
And how many recipes I have already coached in the bookmarks. How I want to learn everything and try everything. So, now I am with you for a long time. I prepare questions for connoisseurs and masters.
This is my first-born. NOT very beautiful and tanned, but so tasty and smelly !!!! I didn't have time to take the rest of the photos, while I was charging the camera, all the bread went somewhere
🔗

Super loaf, Zhenya, congratulations

[Congratulations to Evgenia on joining the friendly company of bakers !!! URRRRRAAAAA !!!!!]

Congratulations to Evgenia on joining the friendly company of bakers !!! URRRRRAAAAA !!!!!

Good bread! Welcome to Try to Lose Weight

Exactly, for example, my husband and I already need to lose weight. I have a Panasonic 2502 for 9 months, I bake almost every day, a small loaf of 400 grams. flour flies away for two per day. How delicious it is! It is impossible to stop the oven, every time it is an expectation of a miracle, open the lid - and what kind of bread came out there ?!

[AnastasiaK]

How many times have I given links, suggested reading articles, listening to the opinion of nutritionists. DO NOT FAT FROM BREAD !!!!! They get fat from what is smeared on the bread, what is put on it, or how it is eaten!

AnastasiaK, and you were not mistaken in writing the city? Typo?

[AnastasiaK]

AnastasiaK, and you were not mistaken in writing the city? Typo?

It seems to me that it sounds so now. Earlier there was also Alma-Ata, now Almaty.

It seems to me that it sounds so now. Earlier there was also Alma-Ata, now Almaty.

Yes, now the city of Almaty

Nope, I was not mistaken, we have been called Kostanai for a long time, it is impossible to pronounce, everyone is confused according to the phonetics of the Russian language in Kastanai, and in everyday life it is still Kustanai (the city of bread). Of course, I agree that maybe they don't get fat from bread, but ... apparently they get fat from its amount :-), after all, a loaf for two is a bit too much anyway, and we don't put anything on bread and don't smear it, and it's so delicious.

Ahh, that's it! Nice remark, I missed it. Indeed, it also depends on the amount of broken bread, as well as on everything. You need to know when to stop. You are absolutely right! Delicious bread for you!

Vit, thank you very much! And our oven makes bread like this, I bake it even for the sake of the smell in the house.

Anastasia, what kind of bread do you bake? Maybe you need to switch to the simplest wheat flour made from gray flour? Or rye?

wheat flour is also different from the point of view of nutrition. Gray (1st and 2nd grade, whole grain) is safer than premium grade.

Rina, yes, I did. I practically don't bake bread from white flour, only with the addition of 50-100 gr. rye and buckwheat, bran, malt. Or 150 gr. wholegrain. Moreover, my husband is diabetic (type 2), he cannot be white, and indeed there would be fewer carbohydrates. But the bread turns out to be very tasty ... and we eat it (apparently burst).

well then

When I started to bake bread and wheat and rye half from all-grain flour and regular, the feeling of satiety appears with less eaten. And more benefits. There was no such thing from ordinary white flour. The view is certainly gray, but useful.

Thank you all for the warm welcome! And how could it be otherwise, at the warmest and most peaceful forum.

Well, guys, I'm not going to get fat. I have fitness, 2 times a day for 2 hours I walk with the dogs in the forest park.

But the question has already arisen. Tell me, please, is this an irresistible desire to eat warm bread and the battles for crusts pass over time? Or is it now for life?

And another question. The yeast dispenser is quiet. There is no click in the room! Was I lucky or, on the contrary, do I need to run to the service? I was mentally prepared for the crash, but it didn't work out.

Thank you all for the warm welcome! And how could it be otherwise, at the warmest and most peaceful forum.

Well, guys, I'm not going to get fat. I have fitness, 2 times a day for 2 hours I walk with the dogs in the forest park.

But the question has already arisen.Tell me, please, is this an irresistible desire to eat the bread warm and the battles for the crusts pass over time? Or is it now for life?

And another question. The yeast dispenser is quiet. No click is heard in the room! Was I lucky or, on the contrary, do I need to run to the service? I was mentally prepared for the crash, but it didn't work out.

1 hmm, also two dogs
2 passes
3 lucky

But the question has already arisen. Tell me, please, is this an irresistible desire to eat the bread warm and the battles for the crusts pass over time? Or is it now for life?

No, it doesn't work! Quite a normal desire to yum-dumb the crust of a warm awesomely fragrant bread. It's just that over time, willpower will harden in this direction and the battles will stop. AND THE DESIRE WILL REMAIN !!! And sometimes you can indulge yourself and start a battle.

Was mentally prepared for the crash

I also have a quiet one, those who have stoves without a dispenser scare them with a roar

[quote]

I also have a quiet one, those who have stoves without a dispenser scare them with a roar

You are wrong! Those who don't have a dispenser (because they don't need one!) quote frightened by the roar of the owners of this pribluda! ... By the way, with links. To give? Look for yourself, be glad that yours does not thunder and sympathize with those who are unlucky like you.