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

Happy Holidays to all Panasonic Men! Make your loved ones happy! Well, don't forget us ...

And I join ... Happy Holidays.

Happy Holidays to all Panasonic Men! Make your loved ones happy! Well, don't forget us ...

And I join !!!

[Rina]

Darnitsky with prunes.

Low bow to Elena!
Baked yesterday, started eating today. Not bread, cake!
My replacements: half mustard and olive oil (tablespoon each), malt extract with a teaspoon. And no nuts happened, but I forgot about the seeds.
Made with dough Rina - I took wheat flour, 5 grams of pressed yeast and milk. Knead 10 minutes on Pizza, stopped. After 25-30 minutes, I added kefir, honey, poured whole-ground wheat flour on them and shook and chatted a bucket to soak the flour a little in kefir. Then the rest. Kneading again on Pizza. At the 15th minute, I added butter, at the 29th, prunes, at the 30th, stopped. For half an hour, the dough stood in a bucket, then put it into a mold.
It turned out to be a little joke: my shape is a long "brick" with AP Patisserie. I liked her very much. I decided to buy another one of the same. And this time the second form became a "lid" - covered it and put it on the proofer. "Distance" so that it went into the lid, and put the entire composition in the oven. 15 minutes at 240 *, and 30 at 180 *.

It turned out to be a funny bread with "fields". But delicious. True, in my opinion, he does not look like Darnitsky.
PS. I really wanted to lay out the recipe, but it's inconvenient in front of Lena - she "conjured", and I "licked".

And nothing funny, but a very beautiful bread, do not be poor.

Lena continues her experiments. I'm now going to start making her signature creamy one. Even a little shy. I bought everything I need and now I am repeating the technology. If I don’t screw up, then unsubscribe. I took royal Swedish yeast and it's even annoying. I did not check them in business, I always took others before.

[Marina]

Baked yesterday, started eating today. Not bread, cake!

But delicious. True, in my opinion, he does not look like Darnitsky.

Marina, very cute bread! And in the context. So he looks like Darnitsky? We love Darnitsky. We must try too.

"Distance" so that it went into the lid, and put the entire composition in the oven.

How interesting ... I never baked like that (with a lid)

If I don’t screw up, then unsubscribe. I took royal Swedish yeast and it's even annoying. I did not check them in business, I always took others before.

Withow is your bread? You can even put up a photo. I'm next in line for this bread (tomorrow), I will only bribe prunes. And the yeast you bought was highly praised Creamyif my memory serves me right. I have since asked them everywhere in stores, but have not found them. I now use St. Petersburg yeast, also good, I like it. To be honest, I don’t understand very well - which are good, which are not: they raise the dough, work ... it means good.

[Marina]

Marina, very cute bread! And in the context. So he looks like Darnitsky? We love Darnitsky. We must try too. How interesting ... I never baked like that (with a lid)

It does NOT look like Darnitsky (as for me).
Baking under the lid - report (taught Omela) / Baking in a cast-iron pan, which I could not use for its intended purpose - it rusts, no matter what.
Here is my pan from all angles, including in action.
🔗 🔗 🔗 🔗 🔗 🔗
Pot height 10.5 cm, with a lid another +5 cm approx. Diameter 26 cm.
I made bread according to Rinin's principle, but in half with kefir. Flour: 200 premium, 100 - 10 cereals, 100 - wheat wallpaper (whole grain). With honey. Cools down.
PS.The shovel did not fit into the pan, of course. I pulled a sheet of parchment, lifted the loaf and then slipped the shovel.

[climb]

Masha! Marina writes that "... on Darnitsky NOT similar... "Darnitsky cannot taste like a cake. Apparently, I read it very fluently. I also do not bake Darnitsky, creamy strictly according to Lena's recipe. I managed to grab the pressed yeast at the last moment and replace it with SafMoment, as in the recipe. The first time I am very pedantic. Strains the amount of milk. Lena did not indicate! I took it from a book with amendments. The function is now enabled climb Gingerbread man missed because of the simulator (bombed Berlin).
What a cool piece of bread Marina has. Why shovel? I would flip and shake out

[Wit]

Vital, Wit, be a friend, poke, where is this creamy? Otherwise I was confused ...

[Wit]

Vital, Wit, be a friend, poke, where is this creamy? Otherwise I was confused ...

On the 6th page, Marinochka. Reply # 103 Feb 15 2013, 16:58 "

In ... the truth is "not" did not see,. I'm sorry.

[climb]

Masha! Marina writes that "... on Darnitsky NOT similar... "Darnitsky cannot taste like a cake. Apparently, I read it very fluently. I also do not bake Darnitsky, creamy strictly according to Lena's recipe. I managed to grab the pressed yeast at the last moment and replace it with SafMoment, as in the recipe. The first time I am very pedantic. Strains the amount of milk. Lena did not indicate! I took it from a book with amendments. The function is now enabled climb Gingerbread man missed because of the simulator (bombed Berlin).
What a cool piece of bread Marina has. Why shovel? I would flip and shake out

It looks like Lena still reads us, although she was offended. Like the amount of milk is.
A shovel? so I just bought it then. I should have experienced it. And besides, this saucepan is heavy, I don't know what. Drag her every time.

🔗

How interesting! What bakers can't think of ... Maybe I'll try too

How interesting! What bakers can't think of ... Maybe I'll try too

Not that word! And about the baked goods under the lid, when I find where I tortured Mistletoe, I'll throw a link.

[marinastom]

marinastom Of course, I read you, just pretend to be offended: mad: Actually, I don't know how to "sulk" for a long time. And the forum has a lot of interesting things. Now I'm experimenting with a regular dairy - I want to bring it to "perfection" for my family. Gradually I change the proportions of premium and 1 grade flour, I do not touch the whole grain 70 g (from the total 470 g.) Over the past two days I have baked 3 loaves, all are good, all are beautiful, but the last option 250 gr. a / c + 150 gr. 1st grade + 70 gr. Wholegrain is the coolest, I'll try to bake 50/50 more and then I'll stop. There is nothing further to change. By the way, when Brioche was baking, I wondered why the extra butter was thrown before the second batch?
I decided to try it on today's bread. 1 tbsp. I still pour it on the shoulder blade, and pour the second one during the 1st batch, but so far the bun has not appeared yet. I didn't like adding oil before the 2nd batch. Who tried it will understand. In short, she poured oil and ran off to the meeting. The clever stove did everything herself. Khlebushek came out 200%.
In butter-baked 2 times on 03 mode, added 100 gr. raisins. If you consider that Creamy is a bun, then "You can't spoil porridge with butter" Hell with a delay. The dispenser lid was open. Everything is fine on the "dome" in any way it did not affect. According to Darnitsky, I am very glad that it turned out. Somewhere deep down I was worried, maybe I spoke in vain. There is such a tradition, gave birth to the "Idea", answer for it before it "grows up" ...... So congratulations Thank you for your Support

Lena, I'm very glad to see you! We're not all evil here. Let’s talk sometimes, well, it happens, and have fun. But, I repeat, not evil. Bake your bread, experiment. But maybe you will post it like recipes? Everyone will be interested, not just our branch.

[01]

: swoon: Karauuul !!! Lena! I have mode 01 in my chain! So I have a certificate: "... Close XL /01 / light or medium. After 1.40 "Center" ... "What will happen now !!!

[01]

: swoon: Karauuul !!! Lena! I have mode 01 in my chain! So I have a certificate: "... Close XL /01 / light or medium. After 1.40 "Center" ... "What will happen now !!!

So, don't panic! You will fall asleep what you need there manually, and that's the end of it! Or have I misunderstood something? The time is the same.

[highly]

According to the creamy info - completely switched to honey -1 tbsp. l honey, not ghee = 20 gr. honey. If you throw 70 gr. honey will have a "light" sweetness and honey aroma. I throw 100 gr. the sweetness is already "bakery" and with butter every tea is very tasty. I tried Darnitsky with a large amount of SAF-Levure yeast 2.5 tsp. and 2.25 tsp. Not highly , rises well but the texture is crumbly, not for me. So less yeast is better, but watch the rise before baking (the kitchen timer helps with this). And one more observation, for those who bought SAF-Levure, 10 min. a fairly good period of "activation" of yeast (10-15 minutes on a pack) I compared, with a 10-minute "activation" of the dough as - "that is more successful".

Aha! I already have baked goods

[01]

: swoon: Karauuul !!! Lena! I have mode 01 in my chain! So I have a certificate: "... Close XL /01 / light or medium. After 1.40 "Center" ... "What will happen now !!!

So I baked with raisins at night. So I put basic with raisins, and poured raisins into the dispenser. And if without additives, then on basically... Is the crust light?

Aha! I already have baked goods

"Tanya-Tanechka, don't cry, the ball won't drown in the river!" You can't spoil the bread with the program ... Moreover, bread from Panasik.

"Tanya-Tanechka, don't cry, the ball won't drown in the river!" You can't spoil the bread with the program ... Moreover, bread from Panasik.

That's for sure

Marina, try Darnitsky on malt from the kvass set, if you have one, it will definitely be "Darnitsky cake. I have already compared.

Marina, try Darnitsky on malt from the kvass set, if you have one, it will definitely be "Darnitsky cake. I have already compared.

There is no set, but there is liquid kvass wort, and a lot. I will definitely try.

There is no set, but there is liquid kvass wort, and a lot. I will definitely try.

What an interesting conversation you have here

What an interesting conversation you have here

Why are you roaring? Join us!

Marina, about laying out recipes, looked at the "Book ...." there are already a lot of recipes, and many from the "masters" of the forum. I decided to "finalize" for now and then put it out, although "Creamy" can be laid out, but this is not my recipe, I just changed sugar for honey, and I don’t remember where I got it, I don’t want to plagiarize, although I think I need to put it out to tell the new owners , a proven recipe for new Panasonic. What do you think?

There was still no such thing. Somewhere I messed up ... I put the middle crust, as in the recipe. I am to blame myself, I had to watch the kolobok. It tastes salty. Salt was like in the recipe 2 tsp.




I'll give you the details of the bookmark tomorrow.

Marina, about laying out recipes, looked at the "Book ...." there are already a lot of recipes, and many from the "masters" of the forum. I decided to "finalize" for now and then put it out, although "Creamy" can be laid out, but this is not my recipe, I just changed sugar for honey, and I don’t remember where I got it, I don’t want to plagiarize, although I think I need to put it out to tell the new owners , a proven recipe for new Panasonic. What do you think?

Elena, I could be wrong, but I saw almost the same recipe at Axioma, It is called Hokkaido milk bread. I baked it for a long time - very tasty ..https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=83021.0

Vitaliy, check the recipe, 1 tsp salt, and then flour on the walls, this is definitely a "joint" in terms of the ratio of dry components to liquid components. The volume of milk was indicated immediately, I could not miss it, I even wrote the fat content just in case. But is there a specific fluid error, and also my assumption on fat content? In the photo, the pulp is "oily" It should be airy.

Elena, I could be wrong, but I saw almost the same recipe at Axioma, It is called Hokkaido milk bread. I baked it for a long time - very tasty ..https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=83021.0

Sveta, she definitely did not go to this page, scoured the Panas, Kenwoods, Borks and Moulinex. And the name is very familiar, rather it is he because the "working" name is Japanese milk, but since there were several of them, and in the recipe there was cream she called it Creamy. After all, recipes fly from topic to topic, it also seems to me that maybe I saw him on "My bread machine". Just a very cool recipe, and an easy one that's described in "my" topic ..

Elena, yes, the recipe is good. I like all Japanese breads, there are several of them on the site .. Although, this is not bread, but a delicious bun .. I baked for the first time and served it to borscht without trying And my husband asks, is there no normal bread? Then I was offended, and then I realized that they don't eat borscht with a roll. Now I'm the first to shoot a sample ...: girl_wink: But with a coffee-class !!

Elena, yes, the recipe is good. I like all Japanese breads, there are several of them on the site .. Although, this is not bread, but a delicious bun .. I baked for the first time and served it to borscht without trying And my husband asks, is there no normal bread? Then I was offended, and then I realized that they don't eat borscht with a roll. Now I'm the first to shoot a sample ...: girl_wink: But with a coffee-class !!

And I like it with tea and good butter.
My husband prepares coffee, already a professional barista, so I drink coffee without sweets, otherwise he worries that we will not feel the whole bouquet of this aromatic drink.
The most interesting thing is that in Transcarpathia borscht is served with garlic donut - so sweet with garlic oil. There are so many people and traditions. But if borscht appeared on our table by chance, then my men would not give a damn what kind of bun they eat, I'm serious.
Today I once again put a creamy one with raisins for the night, and at night they turned off the light. I got up in the morning, saw, well, I think "kapets", the semolina swelled all over, and then calmed down and pressed start. After all, I have everything and raisins and yeast separately, lying on the ground. And for semolina it is only better if it swells. The delay was not 8 hours, but 12 hours. Now there is a third rise, everything is fine. The loaf will work out, the main thing is to have time for the guests.

Elena, good luck

Elena, good luck

Hello everybody!
A week ago we got a bread maker!
Now every day (or even a couple of times a day) we try new bread. For now, I take recipes from the attached books. Very happy with the purchase!

Congratulations on a wonderful purchase! Everyone will be happy to help you with advice if you need it. Successful and tasty bread for you!

Congratulations on your successful purchase. Hurray, our regiment has arrived. Cool thing, I have not been overjoyed for 2 weeks that I decided to buy (and there were fears, "expensive toy", I will play and abandon it). And not the carcasses, I still can't believe how lucky I was with the choice. So forward to new "recipes". The book is somehow boring with recipes, any horizons are open before you. I made only one recipe from the book, I wanted to try a special regime. Good luck

[MonaMur]

MonaMur, congratulations on a great purchase! You bought a great bread maker. So, welcome to the friendly ranks of bakers! Successful and tasty bread for you!

Girls, thanks for the congratulations !!!
I am a fan of Mrs. Sonya My husband said: we only need her. And, of course, with two dispensers

The book is kind of boring with recipes

In the gift box? I didn’t let her out of my hands for three days.

In the gift box? I didn’t let her out of my hands for three days.

No, I'm talking about the usual. And I'm not a fan of Pani Sonya, I started from Bork, inquired about Kenwood, jumped to Mula, and finished here. I had to overcome such a difficult race with obstacles.

[Elena]

No, I'm talking about the usual. And I'm not a fan of Pani Sonya, I started from Bork, inquired about Kenwood, jumped to Mula, and finished here. I had to overcome such a difficult race with obstacles.

Elena, and what Bork or Kenwood is better than Panasonic?

Not better, since Elena is in this thread

[Elena]

Elena, and what Bork or Kenwood is better than Panasonic?

As I found out, there is no better. We just bought a teapot Bork and saw a bread machine at the stand. Somehow I was drawn to her. Hooked on an "empty spot". Two years ago, my husband offered to buy a bread maker, but I flatly refused. And then somehow pulled. I decided to think, climbed into the Internet, read it and jumped to .... I don't remember the company, pure Japanese, they don't sell with us, order through Bidding, it's more expensive, but didn't risk it just because it was not adapted to our current, it must be turned on through converter. We thought we would take something "our" for the first stove. While climbing "Europe", I read consumer reviews through a translator. It should be noted that people there are more honest and there is no "extra water" on the forums. We returned to our "rams". I began to read about Kenwood (I have a harvester, I love it very much), but no "weak" in bread makers. In the store I heard a flattering review of the Mules. It seems like something is not right. But I read it - a lot of enthusiastic admirers, but one video about the "quietness" of the mule's work just finished it off. Here many write about the noise of the falling dispenser lid (by the way, it falls very quietly, two knocks are the work of the "magnetic lock") and so - I recommend that you listen to the mule kneading mode. There is certainly a "roar", and the phonographs do not pay attention. So ... "you gentlemen are spoiled" ... Then the husband suggested reading about Panas. And then I got carried away .... As it was written in one review, ... "Mercedes" among the bread makers. Abroad, he stands after the Japanese that I wanted. The result is a Panasonic "European" at home.

In the store I heard a flattering review of the Mules. It seems like something is not right. But I read it - a lot of enthusiastic admirers, but one video about the "quietness" of the mule's work just finished it off. Here many write about the noise of the falling dispenser lid (by the way, it falls very quietly, two knocks are the work of the "magnetic lock") and so - I recommend that you listen to the mule kneading mode. There is certainly a "roar", and the phonographs do not pay attention. So ... "you gentlemen are spoiled" ... Then the husband suggested reading about Panas. And then I got carried away .... As it was written in one review, ... "Mercedes" among the bread makers. Abroad, he stands after the Japanese that I wanted. The result is a Panasonic "European" at home.

I have Moulinex 5024 with a baguette holder, she kneads, really noisy. It was my first x / n (presented to me) and I thought that all x / n knead like that. But then I tested (I had these stoves, but left as a gift to my relatives) Supra, LG and realized that not all x / n are so noisy. But I always dreamed of Panasonic and made my dream come true. Now I have Mulya and Pani Sonya.

I have Moulinex 5024 with a baguette holder, she kneads, really noisy. This was my first x / n (presented to me) and I thought that all x / n knead like that. But then I tested (I had these stoves, but left as a gift to my relatives) Supra, LG and realized that not all x / n are so noisy. But I always dreamed of Panasonic and made my dream come true. Now I have Mulya and Pani Sonya.

My first stove was also like yours, Masha. Moreover, when they came to the store with my husband, Panasik (then 257, I think) and Mulya were standing next to them. I bought it for the baguette holder. I won't say that Mulka and I did not live well, only her bread was too big for us. And she kneads MUCH louder than Panasik.