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

Hello forum users! I had an idea to bake such a bread, it is formed from 2 rolls with different fillings. Everything in it is good and baked and tasty and high (at the withers it will be 16 cm), when lifting it was even, but baked with a flaw in the middle. Can you please advise how I can achieve a flat top, or will it still settle in the middle due to dried fruits?
🔗 🔗

leave a piece of dough, weave a pigtail out of it and put it in the hole between the rolls.

leave a piece of dough, weave a pigtail out of it and put it in the hole between the rolls.

Exactly! Beauty will be! Thank you!

[simax]

I decided to put everything on the cheese (in the refrigerator pieces of cheese were lying around, boom to use) I took the recipe from Omega (on the advice of Maria), I really liked the last review from the owner of our model simax... Already launched. Wish me patience

I myself have not tried the option with a pigtail, but I saw how our craftswomen decorate a poppy curl with such a pigtail, for example, here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=641.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=641.0

I myself have not tried the option with a pigtail, but I saw how our craftswomen decorate a poppy curl with such a pigtail, for example, here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=641.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=641.0

Thanks Irina, I really like this idea! I will definitely try. There was also an idea with roses, on the forums I saw how to twist them. How good it is that there is such a wonderful forum !!!

Marina and you can cut the Viennese, now I decide what to put, cheese or Viennese.

It may be late, but this one:
Elena, and Cheese would like to see how it turned out ...

And I have Viennese bread is already being baked. I also baked cheese bread a couple of times, but for a long time, somewhere in the spring, I took a recipe from the forum here... There is also from Mistletoe... See if it comes in handy.

Oh, why didn't I see this recipe for Vienna yesterday. I bought sunflower seeds, I wanted to bake bread with seeds, I stopped at this https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=112639.0 and regretted in the morning. The amount of liquid has not been worked out in the recipe. The bread did not rise practically, it was baked with some kind of rusks, only on dry bread and it will go in the end. I swore not to take unprocessed recipes without reviews, and even put them at night - I didn't control the bun - I got a cracker, not bread

Oh, why didn't I see this Vienna recipe yesterday. I bought sunflower seeds, I wanted to bake bread with seeds, I stopped at this https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=112639.0 and regretted in the morning. The amount of liquid has not been worked out in the recipe. The bread did not rise practically, it was baked with some kind of rusks, only on dry bread and it will go in the end. I swore not to take unprocessed recipes without reviews, and even put them at night - I didn't control the bun - I got a cracker, not bread

I always bake it without seeds (either with caraway seeds, or with ground coriander), I have to add a little rye flour, because a "skirt" is formed at the bottom of the bucket when kneading the dough. I only bake such a small bread, for 300 g of flour.

I didn't like the bread with seeds. The seeds are good and the taste in the bread is strange. And here is a song with coriander.

about the sign - very good. There is only one BUT. The fact is that in Panasonic the "temperature equalization" time (the same delay before the start of mixing) on ​​the main program in previous models had two or three durations, depending on the temperature inside the stove. I think the same state of affairs is in the new models. And in other modes, the alignment can also last for different times. In such cases, transactions will shift.

that's just the point for a year of using the stove there has never been a difference in the time of storage, it is always minimal, apparently the temperature in the apartment does not change much, but for me it is generally doubtful that the stove is measuring something there before kneading

I didn't like the bread with seeds. The seeds are good and the taste in the bread is strange. And here is a song with coriander.

Well, it’s good that I didn’t try with them. And I really like this bread with coriander, and with caraway seeds too.
And here: 🔗 many links to different recipes (for bread - below on the page). Maybe someone will come in handy.

that's just the point for a year of using the stove there has never been a difference in the time of the stove, it is always minimal, apparently the temperature in the apartment does not change much, but for me it is generally doubtful that the stove is measuring something there before kneading

I just very clearly changed the leveling time - as soon as the temperature in the kitchen rises above +23, this time became the maximum. The same, if the oven did not have time to cool down from the previous bread or the dough was kneaded in the oven on "pizza".

[until]

I just very clearly changed the leveling time - as soon as the temperature in the kitchen rises above +23, this time became the maximum. The same, if the oven did not have time to cool down from the previous bread or the dough was kneaded in the oven on "pizza".

The maximum means 60 minutes. That is, on the contrary, it increased. ?? And for me, when two Darnitsa furnaces in a row did not play a role, all the same, the alignment was 30 minutes. It was.
Marina I take a picture of the "cheese" one, but I didn't like it, the taste of cheese is too pronounced (I threw a piece of Poshekhonsky and hard, like young parmesan). As a result, the first kolobok is too soft, in the second batch I added 20 grams. flour. It rose well, but the roof is flat. (again, I did not count the yeast correctly - I threw a lot) In short, this one will eat, but do more with cheese until I won't, but time will tell ...

Well I do not know. Maybe something has changed in the 250x models

The equalization time depends on the temperature: the higher the temperature, the less time the dough needs to ripen, the kneading is started later. The lower the temperature - more time is required, the batch is turned on earlier.

Well I do not know. Maybe something has changed in the 250x models

The equalization time depends on the temperature: the higher the temperature, the less time the dough needs to ripen, the kneading is started later. The lower the temperature - more time is required, the batch is turned on earlier.

Everything, Irina, understood, the alignment is most likely calculated by the time of the rise, finally the logic has appeared. I agree 100%

And now my Cheese (well, very cheesy. I threw 87 grams of cheese instead of 60 grams, I wanted to get rid of the leftovers)

Size M (400 grams of flour.), Small, well, very small, I like L or XL more, you cut and the soul rejoices.

It may be late, but this one:
Elena, and Cheese would like to see how it turned out ...

Maria, and Vensky, is similar to Darnitsky, and what size should I put? The mode is rye at once, without "additions"? I have liquid malt, what do you recommend?

Flax, I baked cheese, I also didn't like the taste. Yesterday I wanted to tell you about it, then I changed my mind. Taste and color .........

Flax, I baked cheese, I also didn't like the taste. Yesterday I wanted to tell you about it, then I changed my mind. Taste and color .........

Yes, I would try anyway, but now I know it's not mine yet

[Temperature equalization]

I just very clearly changed the leveling time - as soon as the temperature in the kitchen rises above +23, this time became the maximum. The same, if the oven did not have time to cool down from the previous bread or the dough was kneaded in the oven on "pizza".

Yes, with me, if I baked bread one after another on the same day, then on the second bread there is more standing. In the instructions for HP, there is a plate of modes and in the column Temperature equalization there is a hyphenated time. For example, this time for program 01 is 30-60 minutes.
In the summer, in the heat, I always had 60 minutes for this program, and autumn came - 30 minutes. Now, however, I bake almost everything in the oven.

I just changed very clearly the leveling time - as soon as the temperature in the kitchen rises above +23, this time became the maximum.The same, if the oven did not have time to cool down from the previous bread or the dough was kneaded in the oven on "pizza".

and with an increase in the holding time, the total time also increased?
I have it hot in winter and summer at home ... maybe that's why I didn't notice the difference in the stove behind the stove ..

Maria, and Vensky, is similar to Darnitsky, and what size should I put?

Similar. He's delicious. But I never laid seeds. And there, it seems, the size is not set ...

The mode is immediately rye, without "additions?"

As I turned on the "Rye", I did not touch anything, although the idea was to turn it off for 7-10 minutes.

I have liquid malt, what do you recommend?

I would put liquid malt to taste (2-3 tablespoons), and then, when kneading, on a bun, I would add a little flour. Only a little bit (I put a strainer on top of the kolobok). It is undesirable to thicken it strongly (I only want the "skirt" not to be at the bottom of the bucket).

and with an increase in the holding time, the total time also increased?
I have it hot in winter and summer at home ... maybe that's why I didn't notice the difference in the stove behind the stove ..

No, the total time is the same, minute per minute, just if the standing time is longer, the rest is less (except for Baking, this part does not seem to change.)

[until]

Marina I take a picture of the "cheese" one, but I didn't like it, the taste of cheese is too pronounced (I threw a piece of Poshekhonsky and hard, like young parmesan). As a result, the first kolobok is too soft, in the second batch I added 20 grams. flour. It rose well, but the roof is flat. (again, I did not count the yeast correctly - I threw a lot) In short, this one will eat, but do more with cheese until I won't, but time will tell ...

Vooot ... Cheese means for an amateur. And if you add a little cheese, you may not add at all. I somehow baked cheese buns, small, the recipe is somewhere, so we liked them ... when we ate, but they did not repeat here either.

[Lagri]

Lagri Thank you, I'll bake tonight when my husband buys flour.

For me, the cheese bread just went well - it looked more like baked goods .. like a loaf or something, but from the instructions with the sausage -

And I went with a bang with the sausage and cheese from the instructions, but I cooked it a couple of times and that's it, first after buying HP I tried many different breads, at first we stopped on mustard, but it became boring. Now I bake mainly according to the first basic recipe from the instructions, or with dry onions I add 2 tbsp. l. or half-and-half flour with ZH and seeds and sesame seeds. I don't experiment anymore.

[Lagri]

Lagri Thank you, I'll bake tonight when my husband buys flour.

Elena, let the bread turn out to be successful! I would also have put caraway, but I have not found it at home. By the way, it is almost gone. When the bread is delicious, it is eaten so quickly. And I don't bake big ones, so that I can bake a new one faster. Today I put Egg from a book, only not on 2 eggs, but on two yolks (I reduced the flour) and on pressed yeast.

So it is clear, some from onions, others from sausages, others from cheese, how many people have so many opinions.
And for me, this is an option of two yolks and natures. yeast (it will be yellow and fluffy like chicken) is more cute, and the Viennese today will take a chance with my favorite supplement for rye - prunes (again I will take the risk ... I'm a risky little man)

... It is undesirable to thicken it strongly (I only want the "skirt" not to be at the bottom of the bucket).
Maria, but about the skirt, you can ... I sometimes notice it at the beginning of the first batch on white bread, and then it disappears ...
And what other yeast, I have dry? The recipe contains 5 gr. what?

And what other yeast, I have dry? The recipe contains 5 gr. what?

There below she explains: "The spoon is the one that comes with the stove. SAFMOMENT yeast, dry."

There below she explains: "The spoon is the one that comes with the stove. SAFMOMENT yeast, dry."

Spasobo, I didn't see it.

Spasobo, I didn't see it.

To your health. Elena, and bread on two yolks is better, without proteins, I mean Try it, I should like it.

[report]

I baked Omeline cheese bread today. Critical bread! Here report.

[report]

I baked Omeline cheese bread today. Critical bread! Here report.

Beautiful! So you liked it? I'll bake it sometime too. It's my turn ...

Beautiful! So you liked it? I'll bake it sometime too. It's my turn ...

I liked it very much! I just knew how to eat a piece of fermented baked milk.
Don't talk about the queue! Exactly the same story. Only planning is useless. Everything is decided by Their Majesties Chance and Impromptu!
Only here I was thinking about Cheese all night, I even wanted to put it on a postponement, but it’s too light to sleep - you can hear the stove stirring in the bedroom - we sleep behind the wall. And when baking, it's also hard to sleep.

I liked it very much! I just knew how to eat a piece of fermented baked milk.
Don't talk about the queue! Exactly the same story. Only planning is useless. Everything is decided by Their Majesties Chance and Impromptu!
Only here I was thinking about Cheese all night, I even wanted to put it on a postponement, but it’s too light to sleep - you can hear the stove stirring in the bedroom - we sleep behind the wall. And when baking, it's also hard to sleep.

Yes ... the smell of bread will not let you sleep. But is the stove kneading quietly?

But my cheese did not like it, I will not bake any more. My peasants love without any additives, they excel.

And I also experimented with breads before .. Bakla and garlic, and smoked cheese, and sausage and cheese, and with different seeds .. I also wanted to try with fried onions - my hand does not rise .. And what can I say, these no experiments are needed .. I settled on the usual recipes for white and gray bread, milk, kefir, sometimes cheese. I also want to try French with rye flour .. It is, of course, interesting to conjure with bread, I want a new taste, but it does not always please ... And I also want to try rye with prunes.

I myself love everything with prunes.

Yes ... the smell of bread will not let you sleep. But is the stove kneading quietly?

The fact of the matter is that my assistant sometimes knocks when mixing. I once wrote about it in the second volume. Moreover, it does not depend on the consistency of the dough. So I don't risk it for the night. Again, it's better to keep an eye on the gingerbread man.

I never put it on at night either, I peep.

Yes ... the smell of bread will not let you sleep. But is the stove kneading quietly?

And I put a reprieve at 8.30 am, the bread starts to smell strongly towards the end, so we sleep well. I haven’t played off rye for the night, "complex bread", but I always put on light ones. From additives I like, raisins, prunes, pumpkin seeds and hazel nuts. The rest of the additives are either pure or in dishes (I don't add spices to rye, just a pinch of Pokhlebkin's "dry spirits", so little for a change). Now there is a Vienna with prunes. Boom wait.

Come true! I ordered it on the Internet and today the SD-2501 arrived. I just put, as taught on the forum, my first - ordinary white bread. God grant that everything works out.

Come true! I ordered it on the Internet and today the SD-2501 arrived. I just put, as taught on the forum, my first - ordinary white bread. God grant that everything works out.

Good luck! The oven is a miracle .. it does everything itself ..

Come true! I ordered it on the Internet and today the SD-2501 arrived. I just put, as taught on the forum, my first - ordinary white bread. God grant that everything works out.

Congratulations! Everything will work out. It can't fail with this stove! Tasty bread for you

Come true! I ordered it on the Internet and today the SD-2501 arrived. I just put, as taught on the forum, my first - ordinary white bread. God grant that everything works out.

With a start.

I just saw the "kolobok". Outwardly beautiful, but it seems to me a little tight, and, as they said, it is not advisable to pour water now

That's just the first kolobok and you will learn to bake ... What if you don't need water.

I just saw the "kolobok". Outwardly beautiful, but it seems to me a little tight, and, as they said, it is not advisable to pour water now

Congratulations. And now patience ... And do not lift the lid during baking, you still can't change anything
And the first bun is always drier than the second.