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

Read the ratings of the x / n, a little history of the x / n, as well as a sincere conversation with an employee of the service center, you can feed him lunch in the nearest cafe))).

Sanya, you have nothing to do: you don't need to troll here.

Spend once for lunch + make a friend in the service, it is much cheaper than post-purchase smut, expressed his opinion, nothing trolley.

Read the ratings of the x / n, a little history of the x / n, as well as a sincere conversation with an employee of the service center, you can feed him lunch in the nearest cafe))).

Dear Sanya, on our forum a certain mode of behavior has long been formed. Please try to stick with it.

If you cannot give a specific answer to a specific question, it is better to remain silent.

Name your FAVORITE recipe).
I decide what else to try.

Name your FAVORITE recipe).
I decide what else to try.

Choose here "The simplest bread (according to bread maker models)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0 proven forum recipes

Choose here "The simplest bread (according to bread maker models)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0 proven forum recipes

No, I know this link)
There a week to study and suffer a choice.
We must go to the goal by the shortest path.
Maybe someone would like to name their favorite recipe?

Name your FAVORITE recipe).
I decide what else to try.

What kind of breads are White Breads with rye?

[Milky mustard]

Maybe someone would like to name their favorite recipe?

I used to have a loved one Milky mustard https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2900.0#top , and now I'm baking with sourdough. You probably haven't mastered sourdough bread, so you don't need my favorite sourdough bread, right?

[mak200]

If you just name it, then ... Lena, with your permission, I will offer the person your creamy one. Such a delicious taste At work, they did not believe that I had created this in a bread maker. And it was not given to me for the first time, if you remember. Everyone was so comforted
mak200 take a look at this recipe:
Creamy (Japanese milk) recipe. 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 a homemade one)
PAF yeast moment 1.5 tsp.
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0

My favorite wheat-rye Darnitsky https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0 and I also bake Vienna, it is also wheat-ryehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0 Creamy that Victor loves, only now I only make it with raisins, it tastes better.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=214497.0
Now I got Chabata to bake it in Italian mode - this is her favorite white bread. I'll post a photo in the evening. I can honestly admit that I constantly add the rise on all breads today, I added 20 minutes. Bread benefits greatly from this.

ABOUT! Thanks a lot, friends! I'll try something now)

echeva, I bake on rye sourdough (in our area it is also used for white rye kvass)

Hello! I have a bread maker 2501. I tried to find here who makes the dough on it, but I only read about the bread itself, maybe there is somewhere about the dough separately? And then there is no time to reread all 136 pages at once. I have HP for about 3 weeks, I bake a different bread every day and I am not overjoyed. But she decided to pamper homemade buns and set her bread maker to knead the dough according to the recipe from the book "Moscow Bun". I followed all the technology. But the book does not indicate anywhere how this dough should turn out. And I got a liquid bourdon, into which no matter how much flour I poured, nothing helped him. The dough came out just like fermented thick sour cream by consistency. In general, I translated the products.And you want buns! Now my bread maker is making dough taken from here https://Mcooker-enn.tomathouse.com/in...ic=1032.0I can't say what will happen yet, I'm waiting.

What test are we talking about? For what exactly? If for baking, pies, then look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=53.0 can be cooked in a x / oven on the Dough mode.

Thank you for efficiency! :) And on what "test" mode, are there a lot of them? The last time I did everything according to the instructions on mode No. 16, there was 3.5 hours. Now on the 13th mode 2.20 works. The dough is needed for baking buns with and without burgers in the oven. Now I will follow the link, thank you very much.

Dough mode, kneading dough and one proofing, in time about 1.30-1.40. Then we take out the dough, knead it, shape the product, put it on a baking sheet, give it a little distance and in a hot oven for baking.
Look at the time, maybe your program is called differently

[Bun Moscow]

Hello! I have a bread maker 2501. I tried to find here who makes the dough on it, but I only read about the bread itself, maybe there is somewhere about the dough separately? Otherwise, there is no time to reread all 136 pages at once. I have HP for about 3 weeks, I bake different bread every day and I am not overjoyed. But I decided to pamper homemade buns and put my bread maker to knead the dough according to the recipe from the book "Bun Moscow". Observed all the technology. But nowhere in the book is it indicated how this dough should turn out. And I got a liquid bourdon, into which no matter how much flour I poured, nothing helped him. The dough came out just like fermented thick sour cream by constitution. In general, I translated the products. But I want buns! Now my bread maker is making dough taken from here https://Mcooker-enn.tomathouse.com/in...ic=1032.0I can't say what will happen yet, I'm waiting.

When I did it according to this recipe, I also got a batter, but I decided not to add flour, but just turned on the baking. It turned out to be an amazingly delicious cake with the taste of baked milk. It turned out to be very heavy and very nutritious and nutritious. Then I started reading the instructions and saw that in the Ukrainian version this "Moscow cake", not a Moscow bun. I think the recipe is correct, just incorrectly translated its name into Russian.

My chabata in Italian mode, crispy white bread, disappears very quickly from the bread bin.

My chabata in Italian mode, crispy white bread, disappears very quickly from the bread bin.

Super! I can't build one like this

Super! I can't build one like this

Vitalik, believe me, this bread is simpler than Creamy, it's again in a special mode, kneading for 15 minutes, raising 2.55 minutes + 20 from me and pastries. And the composition is as simple as that: 500 flour + 2 tsp. salt + 1 tbsp. l. sugar + 3 tbsp. l. olive oil + 1 tsp. yeast and sesame seeds for sprinkling. I take bottled water, I compared it, it is better than from the filter (we have hard water)

And the truth, it seems, is not difficult! Thank you, Lena! I only need to buy olive oil tomorrow.
And our water is soft, soft!

: girl_claping: Lena! What is your chabat's recipe? Will I be able to do it in the 2500 model?

When I did it according to this recipe, I also got a batter, but I decided not to add flour, but just turned on the baking. It turned out to be an amazingly delicious cake with the taste of baked milk. It turned out to be very heavy and very nutritious and nutritious. Then I started reading the instructions and saw that in the Ukrainian version it was a Moscow cupcake, and not a Moscow bun. I think the recipe is correct, they just translated its name into Russian incorrectly.

Thank you so much! So I suspected that this is simply not pastry! In what mode did you bake?

: girl_claping: Lena! What is your chabat's recipe? Will I be able to do it in the 2500 model?

It's good that you are interested, Lyuda! Lena wrote me in the most detailed way how to cook it, and now I'm going to get some olive oil. And now I'm looking for a post where Lena taught how to interrupt the program in order to increase the proofing time, it seems.I missed it - I thought it wouldn’t come in handy. I think Lena will not mind if I share the technology with you. I'm still shy to start. I'll cook it right for you, and you will share your results. Going?

And now I'm looking for a post where Lena taught how to interrupt the program in order to increase the proofing time,

Vit, so what's so difficult? You just need to pull the plug out of the socket. Your HP model will keep the program for up to 30 minutes, and then it will drop it (old Panasonic models hold up to 10 minutes). The main thing in this business is not to miss the time of "sticking" the plug into the socket. To do this, we carry a timer in our pocket, and we can adapt the phone if there is no timer.

Thank you, Galya! I correctly understood that it is necessary to plug from the socket, and not "STOP" !!! now it's done!

Thank you, Galya! I correctly understood that it is necessary to plug from the socket, and not "STOP" !!! now it's done!

That's right! You drop the program with STOP, but nothing is dropped with a fork for 30 minutes. Panasiks have such protection against disconnection of e-va. Well, we can, for our "selfish" purposes, arrange an "emergency" shutdown of electricity / energy.

Dkmayu, Lena won't mind if I share the technology with you. I'm still shy to start. I'll cook it right for you, and you will share your results. Going?

Of course, I don’t mind, and one more discovery: I baked the first bread only on winnowed flour, then I read a phrase, like while you put the flour into the mold, it is already enriched with oxygen and stopped blowing and the bread became worse. Now I again blow the flour through the sieve into the mold, the bread turns out to be much more airy and tastier. Bottom line - it is better to sprinkle some flour on the table and on the scales (the form is still on the scales) and then wipe. And the bread and the eater only benefit from this.

I completely agree! I always wind up.

It's good that you are interested, Lyuda! Lena wrote me in the most detailed way how to cook it, and now I'm going to get some olive oil. And now I'm looking for a post where Lena taught how to interrupt the program in order to increase the proofing time, it seems. I missed it - I thought it wouldn’t come in handy. I think Lena will not mind if I share the technology with you. I'm still shy to start. I'll cook it right for you, and you will share your results. Going?

VITALY! I DIDN'T find Lena's chabata recipe. Can you give me a link?

[Lusik]

Lusik! I have sent the recipe by PM. Checked: it's gone! Look in your inbox. And wait, I will duplicate

Vitalik, believe me, this bread is simpler than Creamy, it's again in a special mode, kneading for 15 minutes, raising 2.55 minutes + 20 from me and pastries. And the composition is as simple as that: 500 flour + 2 tsp. salt + 1 tbsp. l. sugar + 3 tbsp. l. olive oil + 1 tsp. yeast and sesame seeds for sprinkling. I take bottled water, I compared it, it is better than from the filter (we have hard water)

This kind of white bread is actually called Italian, which is why the program for Italian bread. French differs from it in that the oil in it is butter, not olive.
Ciabatta is baked in the oven, they have a different technology and appearance. There are many recipes for real ciabbats on our forum, for example, at Chuchelka.
All of them require long-term proofing and special molding of the dough; in the bread maker, you can use the dough kneading modes, and then manually.

Great weekend to everyone ))))

I'm again with a question)))
Baked bread
according to this recipe

wheat flour 300 g
rye flour (peeled, seeded) 100 g
salt 1 tsp
butter 30 g
yeast 1 tsp
water 305 ml

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143054.0

added 2 tablespoons of powdered milk, it was too tasty, real))))
and replaced 50g of wheat with 50g of corn, the remainder dangled neither here nor there

usually, according to this recipe, bread rises well,
but this time it turned out low
very tasty and good crumb)))

low because of cornmeal?

[It should be noted that corn flour is gluten free]

usually, according to this recipe, bread rises well,
but this time it turned out low
very tasty and good crumb)))

low because of cornmeal?

Usually you don't add any other flour.It is advisable to familiarize yourself with the properties of different flours, how and how much it can be used in bread dough, and whether it is possible https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 There are many types of flour that do not contain gluten, which makes it difficult to dough.
For example, corn flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100284.0
It should be noted that corn flour is gluten free, and it must be mixed for baking bread with wheat flour, the maximum amount of corn flour is not more than 30%.
The ratio of wheat and corn flour should be selected carefully, the higher the content of corn flour, the lower the bread can, and the drier, and the higher the crumbliness of the crumb.
It is advisable to add vegetable oil or butter to such bread, to the dough.

Great weekend to everyone ))))

I'm again with a question)))
Baked bread
according to this recipehttps: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143054.0

added 2 tablespoons of powdered milk, it hurts too tasty, real))))
and replaced 50g of wheat with 50g of corn, the remainder dangled neither here nor there

usually, according to this recipe, bread rises well,
but this time it turned out low
very tasty and good crumb)))

low because of cornmeal?

Navryatli, corn flour, especially 50 g, could not work that way. Usually this happens because of rye, but you don't have much of it either. Yeast, maybe?
Or a day like this ...

Navryatli, corn flour, especially 50 g, could not work that way. Usually this happens because of rye, but you don't have much of it either. Yeast, maybe?
Or a day like this ...

So take the total dry heavy gluten-free rye + corn flour = 150 grams. And wheat 250 grams! This is already 60% of heavy flour! This bread is baked with care! We also monitor the amount of yeast (increase a little) and the consistency of the dough, different flours take different liquid

Quote above: It should be noted that corn flour is gluten free and must be mixed to bake bread with wheat flour, the maximum amount of corn flour is not more than 30%

The bookmarks have almost fulfilled their norm. If there was 250 grams of wheat flour, and another 50 grams of corn flour was added, this is already 20% of the norm for adding corn flour to the dough! But they added more !!! 100 grams of rye flour, which finally made the dough heavier!

what about oatmeal? I add it to wheat (lw + 1s) with caution, for 500g psh-50g oatmeal and noticed it always affects the evenness of the roof in negative. side

[It makes the baked goods more crumbly, albeit damp.]

what about oatmeal? I add it to wheat (lw + 1s) with caution, for 500g psh-50g oatmeal and noticed it always affects the evenness of the roof in negative. side

OAT FLOUR
Especially good for making "quick bread" like tortillas and biscuits. It makes the baked goods more crumbly, albeit damp. However, oats have a small percentage of starch and have an excess of fat. Oats are perfectly processed into oatmeal, and then into flour and can serve as a substitute for wheat flour, but remember that the content of oatmeal should not exceed one third of the total flour. To make such flour on your own, it is enough to grind oatmeal in a blender. It takes 1 1/4 cups of cereal to make 1 cup flour. Due to the low gluten content for baking, oat flour must be mixed with wheat flour. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=100284.0

Oatmeal has the property of making the crumb moist, as if not baked, and the bread itself dries quickly
I stopped baking such bread, not quite to my taste, we do not use this kind of bread, there are baguettes of my manufacture on the forum

I read this post in the topic you recommended .... I just can't translate a bag of oatmeal, all the time it turns out ugly bread with a flat bumpy roof (yes, it's a wet crumb), and mine are already spoiled with bread for 5+

Fritters made from rolled oats and flour are better and tastier, I often bake them, Especially on old kefir

I got hold of egg powder, slowly pour it into the bread, it seems, it turns out fried .. How to use it correctly?

I got hold of egg powder, slowly pour it into the bread - it seems that it turns out fried .. How to use it correctly?

Zhenya, I don't buy such powders. But there is a small topic on the forum about him https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28993.0

[Admin]

So take the total dry heavy gluten-free rye + corn flour = 150 grams. And wheat 250 grams! This is already 60% of heavy flour! This bread is baked with care! We also monitor the amount of yeast (increase a little) and the consistency of the dough, different flours take different liquid

Quote above: It should be noted that corn flour is gluten free and must be mixed to bake bread with wheat flour, the maximum amount of corn flour is not more than 30%

The bookmarks have almost fulfilled their norm. If there was 250 grams of wheat flour, and another 50 grams of corn flour was added, this is already 20% of the norm for adding corn flour to the dough! But they added more !!! 100 grams of rye flour, which finally made the dough heavier!

Admin, and again thanks a lot))) I understood everything)))

Zhenya, I don't buy such powders. But there is a small topic on the forum about him https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28993.0

I accidentally got a whole kg .. do not throw it away .. thanks for the link-study

This kind of white bread is actually called Italian, which is why the program for Italian bread. French differs from it in that the oil in it is butter, not olive.
Ciabatta is baked in the oven, they have a different technology and appearance. There are a lot of recipes for real ciabatta on our forum, for example, at Chuchelka.
All of them require long-term proofing and special molding of the dough, in the bread maker you can use the dough kneading modes, and then manually.

Listen to you then and Peasant bread cannot be called Peasant if it was not baked by the peasants. Here on the forum everyone shares their personal experience and what's the difference what users call their creations, compliance with GOST and technologies is somewhere in other Internet spaces. We just share those discoveries that can be made with the help of an x ​​/ stove. : girl_cleanglasses: And I call it chabata because this bread was started with a recipe suggested by another user, which he considers chabata. Then I changed it to my taste and left the name the same, this is not important for me.

Helen, there is absolutely nothing to be angry about! But you can find out the correct name and its origin on our forum. And absolutely not shameful.
By the way, if you "listen to me", and do not invent such absurdities about the name of Peasant Bread for me, then you can avoid getting into trouble, for example, in Italy: there ciabatta is the traditional national name of a certain bread baking, just as in our country Peasant Bread is not called from the fact that it is baked by the peasants, but because of a certain ratio of wheat and rye flour.
The good thing about our forum is that you can always learn something for yourself. You can, of course, just live without broadening your horizons, the owner is a master. Only your logic should not be attributed to others, and even to assert something for other members of the forum: why are they gathered here, for example.

Olya, the first composition was 500 gr. flour + 1 tsp. salt + 300 ml. water and oil. I just changed it, and if I use the mode for Italian bread, this does not give me the right to assert that this is exactly Italian bread, just the peculiarity of this mode gives a slightly different bread than, for example, in modes with two batches. And I got angry because after reading such remarks, the beginner appears uncertain in his technique and in his capabilities (judging by myself, the frightened info on the site called rye bread "difficult", but it turned out not everything is as scary as they paint) from an insecure user who doubted his abilities to show Chabat (for me this recipe) in a bread maker, I had to convince him that there is no need to doubt, everything is much simpler. Today he sent me a photo of his bread. I’ll tell you everything worked out great for him, he’s just terribly insecure in life. Forum reads but "do not shine". And there are also many of them. Information is good.But life teaches, help is good only when you ask for it, you climb without asking. I didn't go to the Internet to find out the history of the origin of Chabat's product, I just said thank you to the little man who wrote the recipe and speckled it. Then I baked it and another ...... And I can say that this bread, with its simplicity, was very to my family's taste for Saturday-Monday - 5 loaves. And eaters were not at all interested in whether the name was true or not.

This is whole grain bread with sunflower seeds!

He's a cutaway!

beautiful and very appetizing