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

Good bread turned out.

What a handsome man! Share the recipe?

[Lusik]

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

THANK YOU VITALIK! The letter has arrived!

ATTENTION NEW HARVEST FLOUR!
Today I put my beloved Darnitskiy in a new composition: wheat - old harvest; rye is a very old crop; whole grain - harvest 2013; the yeast is old. As a result, the bun turned out to be very tight, I had to add water and the dough "took off" without additional time under the lid.
Conclusion: fresh flour requires control of the bun and the rise time, that is, we again adjust to our "queen"
Experienced bakers probably already got used to it

Hello everyone! Well, this bread maker is a good thing, as they gave it to me, and so far I bake on it my favorite recipes are an ordinary French roll (well, only liquid milk instead of dry) and cottage cheese - here according to this recipe: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=138979.0 very fluffy and soft bread is obtained. I really add a couple of tablespoons of sour cream instead of milk powder. and today it has replaced water with ordinary milk and butter instead of olive oil. I wonder if something will work out

A very interesting recipe !!! We must bake! Please tell me how do you lay the egg? Do I need to whip it up beforehand?

[Curd loaf]

took a picture! it’s in the evening, unfortunately the light is yellowish. and so the flesh is white with a slight yellowing, the crust is brown, crispy.



the bun came out incredibly tasty, softest and fluffy! so I will give a recipe with my changes, in my opinion it turned out very successful. I will definitely use it. I'll try to make a photo later - there really is half of the roll, maybe I will have time

Curd loaf

wheat flour 400g
cottage cheese 200g (the first time I had this in the form of a sausage, the second time I took a pack - harder, but also quite soft and homogeneous)
milk 150ml
butter 15g
egg 1pc
sugar 2 tbsp. l.
salt 0.75 h. l.
dry yeast 1 hour l.
sour cream 2 tbsp. l.
vanillin optional

size L
dietary regimen (mostly the crust is too soft and falls off, on the dietary - what you need!)

yeast to the bottom, as expected. flour on top (and I didn’t even know that flour had to be sifted, it was poured as it is. And nothing, the stove still makes excellent rolls). and I put the rest of the products in a container with a thread and stir with a spoon until they become more homogeneous (except for butter). I pour it all on flour, put a piece of butter and press the start button

took a picture! it’s in the evening, unfortunately the light is yellowish. and so the flesh is white with a slight yellowing, the crust is brown, crispy.

Greetings to all gurus! Could you explain the following situation - bread maker 2502 - program 06, bread with olives, the dispenser WAS NOT WORKED. Respond to the owners of this model, only I have such a problem or someone else encountered? This program was used for the first time. Baked at 03 (with cheese, etc.) - the dispenser has opened. Really in repair?

Calm, only calm Mode 06 is a dietary regimen with raisins.
I advise you to check first - run idle. An empty dispenser should open before the second batch at 3.07 minutes. If it does not open, it means a failure in the program. I once had when I turned on the wrong mode on the machine (I was sure that I was turning it on correctly) and then I saw that the raisins remained in the dispenser, I was frightened at first and then looked, and my mode without raisins "burns"

baked with cheese earlier, maybe stuck from the melted cheese ..- checked? opens easily manually? wash the dispensary - it is taken out

Greetings to all gurus! Could you explain the following situation - bread maker 2502 - program 06, bread with olives, the dispenser WAS NOT WORKED. Respond to the owners of this model, only I have such a problem or someone else faced? I used this program for the first time. Baked at 03 (with cheese, etc.) - the dispenser has opened. Really in repair?

There was the same trouble, it was decided by removing and washing the dispenser well.

Thanks to everyone who responded for their promptness and participation. I will take into account all the wishes and again "into battle" today.

Good day!

I ask for your advice. I try to bake bread many times using the sponge method described in this thread. Oven 2501. I put 250 gr into the dough. flour + 8 grams of live yeast + 160 gr. water. I knead pizza for 15 minutes. Then I set program 01 and size L (regular bread) with a delay of 2 hours (today I put a delay of 4 hours for the night) I add 1 tsp salt + 250g flour + 160g water + 1 tbsp. l. sugar + 1 tbsp. l. vegetable oil. The crumb of the bread is saturating, but here's the look.

What's my mistake? How to ensure that the "roof" does not blow away and it is beautiful.

Thanks for answers.

[wheat flour]

We track the amount of yeast in the dough. Per 100 grams wheat flour you need 2 grams of fresh yeast - this will be about 5 grams for 250 grams of flour!
You increased the amount of yeast and put in a dough, which further increased the activity of the yeast
This alignment applies only to ordinary plain bread made from wheat flour

The crumb of the bread is saturating, but here's the look.

What's my mistake? How to ensure that the "roof" does not blow away and it is beautiful.

Thanks for answers.

Considering that the program lasts longer than planned for automatic mode, try first to reduce the amount of yeast to 6 grams and add 10 ml of liquid (in the instructions for 500 g flour 330 ml liquid, and you only have 320 For 500 g flour you need 1.5 tsp salt, you only have 1 tsp - salt regulates the yeast)

[HawkkwaH]

HawkkwaH Not enough water here and tears the roof. And flour, as I understand it, here in the dough is 250g + another 250g after the delay, a total of 500g, yeast is just right.

[Admin, Tanyush]

Admin, Tanyush, there is only 8 grams for the whole dough. If the yeast is of high quality, then this is quite enough and not a lot (based on the amount of 1.5-2 grams of yeast for every 100 grams of wheat flour, I have 6 g per 500 g of flour for sponge). I think that, first of all, when mixing 50/50 (half of the prescription amount of flour and water in the dough), the quality of the bun should be corrected, I suspect some lack of water.

HawkkwaHDid you track the bun when kneading the dough?

[Admin, Tanyush]

Admin, Tanyush, there is only 8 grams for the whole dough. If the yeast is of high quality, then this is quite enough and not much (based on the amount of 1.5-2 grams of yeast for every 100 grams of wheat flour,

Irish, I counted the amount of yeast to the amount of flour And as a rule, SO the roof tears from an overestimated amount of yeast
If the dough has stood still, the roof will fall

Many thanks to everyone for the answers.

1. The gingerbread man did not control this time when mixing the dough. In the previous ones, yes.
2. The amount of yeast seems to be correct. After all, the total weight of flour is 500 gr. That is, 5 x 1.5 = 7.5 gr. Or am I wrong in my calculations?

Do I understand correctly that such a "roof" as in the photos given by me can be:

1. A lot of yeast (next time put, for example, 5-6 grams)
2. Little water (next time in the final bread put plus 10 or 15 ml)

So?

I beg your pardon, I did not read the flour recipe really well, 500 grams, but the rate requires 10 grams of fresh yeast. But with high-quality yeast, you can bookmark a smaller amount.

The roof, as in the photo, can tear with an increased amount of yeast, strong dough, and an increased temperature of the dough during proofing - this is my opinion
With a reduced liquid content, the bread will be lower and the crumb is drier, denser inside.
It is always desirable to control the dough, it should be soft, but not runny.
As an example, look at here
The easiest white bread made from wheat flour
and here
Wheat flour gingerbread man (master class)

I wanted to share with you my experience in baking bread. I bought a bread maker 5 days ago. All this time I baked the most ordinary bread on the 1st program.Everything worked out perfectly, even left it at night, everything worked out perfectly.



The photo shows the results of regular bread on the 1st program.

But then I decided to bake rye-wheat bread on the rye program. Looked at the recipe in the book and did everything from there

But then I saw that the kolobok was not working out, but some kind of kesel when kneading. I remembered that people wrote that there was a mistake and instead of 430 ml of water, 330 was needed. I started adding rye flour, but the dough was terribly sticky to the edges of the bucket. In general, I poured it until at least some bun appeared, but the dough became so tight that even the bread maker hardly interfered with it and it was obvious how difficult it was for her to twist with a spatula.

I had to put a separate batch of dough on "dumplings" and then bake on "baked goods". As a result, nothing good came out of the hard kolobok, and it remained unbaked inside.

Now I know that less water is needed for the same recipe, but the most important question is why does the rye dough stick to the sides so much and can it knead without additional help by itself? After all, the bread maker is fully automatic. I wouldn't want to go there, help her mix all the flour, help with the bun. In this case, I can completely manually bake the bread without it.

Actually the question is - someone bakes rye bread on the "rye" program according to the "rye with trunks" recipe and what is the result? What kind of bun is obtained with this recipe?

Didn't you forget to put in the butter? I was doing. I got it "kosher".

With a reduced liquid content, the bread will be lower and the crumb is drier, denser inside.

may be. But for a Panasonic, such a lumpy bone of medium bread means that the bun was rather tight and lay on the side, the dough did not have enough plasticity to evenly distribute when lifting. In general, you will have to find out and fix it empirically.

Didn't you forget to put in the butter? I was doing. I got it "kosher".

There is not a word about butter in the recipe. Did you do everything exactly according to the recipe? The water-flour ratio, or did you change something?

There is a lot of water in the recipes. This was established empirically. For each recipe, you need to feel how much liquid. Especially if you decide to add extra eggs, etc. I do not "report" liquid from 20 to 100 ml. It also depends on flour. The flour is wet, which means minus 20 ml. etc. It is very difficult to explain. Prescriptions are the average temperature in the hospital. Try more, don't be afraid to screw up. It's complicated. This bread maker is forgiving a lot.
But the oil should be. Physics of the process. If not specified, toss in 2 teaspoons of sunflower, tablespoon, or similarly tablespoon of butter or spread (margarine).

[vitalya_pn]

By the way, vitalya_pn read the instructions for x \ n on the forum about translation errors. I just don't have time to look for links. There troubles according to recipes are told.

[Check digits]

There is not a word about butter in the recipe. Did you do everything exactly according to the recipe? The water-flour ratio, or did you change something?

There is a lot of water, the kolobok will not work

Check digits according to the correct ratio of flour / liquid "Amount of flour and other ingredients for obtaining bread of various sizes" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 and then the correct ratio depends on many reasons, and primarily on the moisture content of the flour at the moment the dough is kneaded.

There is a lot of water in the recipes.

Yes, I already understood that, But even when I started adding flour, the dough was so sticky to the walls that, in principle, nothing really got in the way. And in the end I overdid it with flour. Is the sticking of the dough to the walls somehow controlled? Fat probably?

In general, you will have to find out and fix it empirically.

Thank you. Swept over. I'll start with a more detailed control of the kolobok.
And here are 2 more points:
1. If I correctly "make" a sponge bun, how much flour and water should I add to the remaining dough?
2. Does the size of the bread displayed on the stove greatly affect the outcome? Last time I set XL by default, but this time L - the result is the same.

Go to the section

Bread Kneading and Baking Basics

- all the answers to your questions are here This is in order not to copy excerpts from these topics here in the topic, there you can find much more information necessary and useful

I found recipes for my own 2501 bread maker, only on the English site, and what we see is absolutely everything else. And now the oil appeared, and there was much less water. The whole book will need to be revised in English.

[vitalya_pn]

It's just not clear why reinvent the wheel, when on our forum for years infa has been going on baking bread in a bread machine and recipes have been tested by users? And this confuses the peace of other users

Here is a selection of recipes for all models of Panasonic:
The simplest bread (according to bread machine models)
The simplest bread (according to bread machine models)
Wheat yeast bread
Wheat yeast bread

vitalya_pn - on our forum direct links to external resources are prohibited - pay attention to this

[Admin]

Admin -that's a smart girl, she's always smart!

Do not understand. why suddenly two! ???

It's just not clear why reinvent the wheel, when on our forum for years infa has been going on baking bread in a bread machine and recipes have been tested by users? And this confuses the peace of other users

Well, look, the topic is a discussion of Panasonic bread makers. I am discussing this particular bread maker and the instructions for it, which will differ in different countries. Where am I wrong? That you have recipes on the forum is good, but 90% of users use recipes from the book, and do not know about the existence of this forum.
Should I tell my wife and other family members to forget about the recipe book and go straight to your forum?
For me, here is the discovery that in fact there were different instructions and I think other users will be useful.

And I will take into account external resources, especially since this is not such an external resource, since the file is stored on my machine

For me, here is the discovery that in fact there were different instructions and I think other users will be useful.

This is not news here. You will sit down on bread and read. And at the expense of my wife ... Mine completely refused to do this. Initiate your wife to our company. But if not, download, print, throw ... This world is not perfect ...

[and immediately went to your forum]

That you have recipes on the forum is good, but 90% of users use recipes from the book, and do not know about the existence of this forum.
I must tell my wife and other family to forget about the recipe book and immediately went to your forum?

Let me know, which forum are you on now? That's right, on the forum!

And the forum of this site contains all the RIGHT infa on baking bread in a Panasonic bread maker, and all models. And this infa was collected and accumulated for several years, by different users-visitors of the forum, and the forum began its work in January 2007! Enough time to learn something on our own and help new users in this
And since reading all 140 pages is long and not always productive (more this is an exchange of experience and tips), and I draw you to the Basics of Kneading and Baking section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and author's themes-recipes for baking bread, time-tested and by users on our site (see links above) and do not refer to other sites for this

Therefore, it is desirable while on other Internet sites, provide links to our site and forum - we will teach you to understand bread and bake it correctly
And not vice versa - mislead and send to other sites

If you have a desire - post it on the forum here, your own recipe for bread, we will be happy to see, evaluate, bake, comment

we will teach you to understand bread and bake it correctly

Thank you, I will gain experience and share the results

Do you have AU-AU Voronezh? I can't find malt anywhere, and flour everywhere is only the highest grade, I would like to try something new, but I don't know where to buy the components. Can someone tell me how to get out of this situation and where to stock up?

[Yalag]

Yalag, there is Voronezh Malt is in Ashan. Moreover, both dry and liquid. I bought dry, the bread is excellent. Malt is in the same row with flour, just a little further, closer to jam and honey, on 2 or 3 shelves from the bottom.We must look carefully, they have it somehow hidden a little. It is in foil bags. There is almost always. By the way, there is compressed yeast in Auchan, if you are interested. General-purpose flour is available in almost all stores, this is the 1st grade. And whole grain, rye, corn, amaranth, rice and all kinds are in Lenta, and in a convenient 1 kg package.

[Yalag]

Yalag Voronezh here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=8745.0

[Admin]

Admin -Well, a smart girl !!!

[Yalag]

Yalag, there is Voronezh Malt is in Ashan. Moreover, both dry and liquid. I bought dry, the bread is excellent. Malt is in the same row with flour, just a little further, closer to jam and honey, on 2 or 3 shelves from the bottom. We must look carefully, they have it somehow hidden a little. It is in foil bags. There is almost always. By the way, there is compressed yeast in Auchan, if you are interested. General-purpose flour is available in almost all stores, this is grade 1. And whole grain, rye, corn, amaranth, rice and all kinds are in Lenta, and in a convenient 1 kg package.

General purpose flour is not "there is 1 grade"!
In flour of the 1st grade, there is a fairly large amount of bran, and general-purpose flour, in comparison with the premium flour, promto has a lower protein content, it is not so strong upward.
You can bake pies and even biscuits from general-purpose flour, but even white bread from the first grade will be rougher, it is good to add it when baking rye-wheat bread.

About flour of different types and sorts, and not only about flour - but other ingredients for baking bread, we read in the section "Ingredients for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

AU-AU Voronezh is there? I can't find malt anywhere, and flour everywhere is only the highest grade, I would like to try something new, but I don't know where to buy the components. Can someone tell me how to get out of this situation and where to stock up?

shop Khlebograd on Leningradskaya ... choice for bakery ...

Thank you, thank you all, everyone! I didn't think I'd get answers so soon. Direct response team! Thanks again!

[See HERE]

Thank you. Swept over. I'll start with a more detailed control of the kolobok.
And here are 2 more points:
1. If I correctly "make" a sponge bun, how much flour and water should I add to the remaining dough?
2. Does the size of the bread displayed on the stove greatly affect the outcome? Last time I set XL by default, but this time L - the result is the same.

That's why I started using this method. Half flour and half water into the dough, the other half into the dough. Please note that in the first tab (dough) and in the second, the flour is the same! And liquid. Then I can track the kolobok at the stage of dough mixing. How much water went into the dough to get a smooth kolobok of the desired consistency, I add the same amount of water in the second tab. A spoon and a half of oil and salt will not have much effect. But if you add an egg, a lot of oil and another liquid other than water (the same kefir) to the dough, then I better control the bun when kneading the dough. But since I almost always bake simple bread in water, I usually don't have to interfere with the dough.
Regarding recipes in Panasonic - the same mistake wanders from publication to publication. It is said about it in the introductory post of the topic.

Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE

[English site]

I found recipes for my own bread maker 2501, only on English site, and what we see is absolutely everything else. And now the oil appeared, and there was much less water.

There, the quality of flour can be completely different, so you need to focus on local conditions.

Good day! Please tell me, is it possible to bake Borodino bread in a Panasonic SD-2502 bread maker, I'm more interested in coarse flour with the addition of all kinds of seeds, sesame seeds, etc.? Then, is it possible to knead yeast dough in it (for buns, pies, etc.). Also, how noisy (not noisy) does it work when kneading a dough? Can you find malt in city supermarkets?
Yes, will there be new models of Panasonic bread makers? Maybe I should wait.
And I also read that the bread machine of this company has a yogurt function in some model, please tell me which one.
Thank you all in advance!