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

[Everyone, everyone, thank you very much for your feedback and advice. Thank you all for your responsiveness.]

Oh, while I'm frying / steaming in the kitchen today, and there are already so many reviews.
God, how I fell behind the times. I didn’t know that dispensers are also different - for yeast, for additives. I thought he was the only one.
Everyone, everyone, thank you very much for your feedback and advice. Thank you all for your responsiveness. You helped me a lot in my sweeps.
Now I have calmed down that I ordered without a dispenser. Moreover, it is noisy. I lived with LV HP for 8 years without it and was happy. I will not bake bread with raisins, nuts and other additives. And the flax seed, so I immediately laid it. Greens can also be laid immediately. But most often I bake bread without any additives, white or gray, we like this better. I use only dry yeast.
Now I will wait with peace of mind for my new HP. I think that we will immediately become friends.

[lira3003]

lira3003, I completely agree! 2502 is just super!

[vedmacck]

vedmacck, but for a year of use (almost a year), a couple of scratches, I sin on sea salt ..

[Ninelle]

Ninelle, already someone spoke about salt. Which is first dissolved in liquid.

I didn’t know that dispensers are also different - for yeast, for additives. I thought he was the only one.

In my opinion, all these bells and whistles are useless for a normal person. It's like Word - there is a damn cloud of options, but in real life we ​​use it well if there are a dozen.

I already forgot my Panasonic-SD256 when I used it in automatic mode. Probably the second-duplicate, about 3 years ago at the dacha, when there were other things to do. Although at home I usually bake bread twice a week (rye + white butter). And each time I manage HP separately by operations. I know when to approach and how the dough should look at this time. I got along with her.

[Countryman]

It is somehow especially pleasant to read the posts of men who bake bread. What fellows!

And each time I manage HP separately by operations.

Countryman, Konstantin, and this is how separately for operations? That is, first turn on the dough for kneading, and then for baking?
With this stove, I fell from the moon, everything is new to me. Now with an ambush dispenser, and now also "separately for operations"

Irina, don't panic! Nothing new. The same stove, well, you think, equalizing the temperature at the beginning of some programs! (I haven’t heard what other brands have invented this mutton.)
I also got used to it a little after Moulinex. But I, having already read it, was almost fully armed.
By the way, I also often regulate the operations myself, especially if I bake in the oven later. It turns out amazing bread on the stone!

[Countryman]

Countryman, it's cool that a NORMAL person doesn't need something that makes life very simple .. Probably, there is really little normality in me, but I believe that each person chooses "bells and whistles" according to their preferences, lifestyle and needs. Now, even though you crack me, I don't understand how a NORMAL person, having left for work, can add the necessary ingredients to the bread / roll so that it is ready for dinner, by the power of thought, or what ?! Or putting baked goods overnight - run to add? .. Not everything can be immediately put directly into the bucket and not all baked goods. The way you cook is quite acceptable for you, I call it - semi-automatic mode, I would prefer to do everything with pens in this case .. But it is more convenient for you, no one says about your normalness. It's just your choice.

already someone spoke about salt. Which is first dissolved in liquid.

It is I who actively "promote" this option. Vit supports. Then, in my opinion, salt and sugar enter the structure of the dough more easily, as a result it is tastier, the coating of the bucket is preserved.

and this is how separately for operations?

Yes. Exactly. But I can only indulge in this way in winter. Understanding when, how and how much I got after a good practice of manual work with the test. And from spring to late autumn, I don't have a minute of time, so only fully automatic mode:

how a person leaving for work can add the necessary ingredients to the bread / roll so that it is ready for dinner,

[Countryman]

Countryman, I bake at night, ALWAYS on the machine, this HP is an automatic machine, everything else is from the evil one.

everything else is from the evil one

Let me disagree with such a categorical statement.
If the handles want to "help" the automation, then the horned one has nothing to do with it.

the horned has nothing to do with it.

[Countryman]

CountrymanIt’s cool that a NORMAL person doesn’t need anything that greatly simplifies life .. Probably there is really little normality in me, but I believe that every person chooses "bells and whistles" according to their preferences, lifestyle and needs.

That's right, you say. I also baked in the machine until the whole family got tired of this bread. After that I switched to recipes selected for myself. And if you use this dispenser once a year (and I did not use the jam mode at all), then they are automatic and I do not need them. Once a year, I'll handle it manually.
Or, for bagels https://Mcooker-enn.tomathouse.com/s-image/2115/z/zemljak/mastak4.shtml ... I also do some dough in HP, so maybe I can demand an option from the manufacturer for it too?

Again, whoever is comfortable. Today I bake butter cake from Elena Bo. Fell asleep with
everything to the clinic ... in a couple of hours I came, I closed the lid of the dispenser for dried fruits and that's it ... in an hour I will delight the children with a tasty treat. What I mean is that there are bells and whistles you can use, and if not, then you adapt ... It's like a car with full, rear or front wheel drive. They are all going. In the summer in Astrakhan I went on a four-wheel drive fishing trip, at the end of the fishing the owner showed me that if I get stuck, I can switch. ... and I was on the front wheel drive and rolled it over bumps and bumps ...
Don't use slippers at me

I used to go fishing in Astrakhan in the summer on an all-wheel drive

Astrakhan .... Fishing .... what sweet words! Like Easter cake!

Easter cake according to this recipe is always super! True, I add more sugar and butter than in the recipe. My sweets, they always want sweeter

[maks592]

maks592, it's good there, where we are not ... You have so many reservoirs, really there are no fish? (Sorry for the offtopic. By the way, I never found what your river is called. A reservoir lake?)

True, I add more sugar and butter

In my opinion, sugar there is already almost the limit. That is, on the verge of caramelization-burning, even when the machine (!!!) is installed "white crust".

(Sorry for the offtopic. By the way, I never found what your river is called. A reservoir lake?)

Rivers flow around the city (Mologa, Autumn, Melecha, Mogocha, Uyvesh, Atemesha) And we go to Rybinka (Rybinsk reservoir) now (we have little water).

I haven't come in for a long time, sorry. I twisted my leg, barely shkandyba around the apartment. But it's a little easier today, so I loaded up the bread.
The gingerbread man turned out like this:
True, I had to add water about 30 ml + to 370 ml according to the recipe. The flour seems to be very dry. Mode - Basic, fast (02).
Let's see what will be baked)) Towards the end I'll go watch the sound signal ...

What's wrong again? It did not rise again, the roof was torn and it is pale as a toadstool ((((
One thing pleases, the sound signal worked, though very, very quietly, one might say, in a whisper))
Photo of what happened ((

try to enter the stove into service mode

By the way, this time it immediately turned out to enter the service mode, but did not risk putting the thermometer inside, the oven was too hot after baking. Cool down, I'll try to check the temperature.

What's wrong again?

the roof burst - there is not enough water, I read it somewhere.
white crust - impurity?
plus you can see burnt places on the barrels.

There was enough water, the bun turned out to be normal, and the dough was kneaded well. It burned a little, I think, because of flour that I could spray on the walls when adding it, when I tweaked the bun ... Or because I put a dark crust in the program. We need to change the flour-yeast, probably ...

I didn't dare put the thermometer inside, the oven was too hot after baking. Cool down, I'll try to check the temperature.

So it makes no sense ... when the stove is hot how will it keep the pinterature at 35 degrees?
cools down - that's when it is good! And the thing that peaks in a whisper ... So Panaslonichek is so quiet and peeps! (but I would have looked, disassembled what happened inside there. I am a rugged boy! Disassemble-collect-pick-fix it is mine).
Regarding the "roof" - I will join the previous speaker! (completely)

white crust - impurity?

This is due to the fact, most likely, that the loaf is small and the heat from above did not reach the bun in the required amount.
Maybe the lid was not closed properly?
(I would like photos of the stove. You can in PM)

Try the proven recipe for centuries:

Flour-500gr.
Milk - 350 gr.
Salt - 1.5 tsp
Sugar - 1.5 tbsp. l
Butter - 20-25 grams
Dry yeast - 1.5 tsp

Program 1, size - medium, crust too.

NEVER FAILED!

PySy: Kolobok, judging by the photo, after the FIRST batch. Then it is too dense (it sits very precisely and clearly on the shoulder blade in the middle of the bucket). After the first kneading, there is always dough under the spatula (slightly smeared) and after proofing (about an hour) the bun looks silky. (gluten is produced and the dough changes its structure) or type ... I don't know how to explain)

my rye roof exploded on instant yeast (Saf-Instant (with a red label)), but "a little like that."
Now I bake on dry active ones - the roof does not break, it is flatter, but on white it is the same round.

Venus, oh, how bad! Get well soon!
Forgive me, I also wanted to say, there is no need to invent anything, but to try the simplest bread.
And further. I am something very skeptical about "reduced" programs. There yeast does not have time to work well, so more of them are needed. This will definitely not be tastier. IMHO. Moreover, the bread will have a yeast smell.

[Marina]

Marina I fully agree with the reduced programs.
My constant companion on the train, an exceptionally stubborn man, even rejected his bread machine (I don't remember which one) because his quick bread turned out to be bad. Moreover, he never even tried the regular mode. I almost forcibly persuaded him to start normally. Everything worked out then, he approved very much, but he really wanted a quick bake. He believed that the bread maker was generally needed just for this ... in short, he did not have the unit. Even on a delayed night launch was not carried out.

At the expense of short programs, I completely agree too!

When buying a Panasonic 2501 bread maker from hands, how to check that the ten is working? The motor, as I understand it, can be checked by turning on, for example, the "pelmeni" program. There the batch starts immediately. What else can you check?

We turn on the "Baking" program, I personally checked this in the store.

[Creamy]

Creamy, Thank you! Exactly, I found it, this is program 12, where baking starts immediately.

Hey everyone. Long time no see. Happy Valentine's Day everyone. Love and cool bread. I can brag. The eldest daughter bought herself a 2502-European. They were taken by order from Poland. Satisfied "like an elephant". Now she also has fresh, delicious bread. Recently I made a small discovery for myself - having bought mixes-additives for bread, I expanded my table with another delicious bread.



It is very easy to prepare in 1 mode for 500g. flour + 100g. additives - salt, sugar, water, oil, yeast.
Ingredients: oatmeal, rye flakes, sunflower seeds, flax seeds, sesame seeds, wheat gluten, barley-malt flour, rye-malt flour, wheat flour. So easy and no extra hassle. I recommend to all.

Lena, what a pleasant surprise for the holiday! Indeed, for a very long time you have not been seen. Very, very glad to see you and glad for your daughter. Let everything work out for her with Panasik !!!
Dear Panasonic-lovers, Love-Love-Love everyone !!!

[Elena 65]

Elena 65, and where they took it, and how much such an additive costs, as far as I understand, these additives are sold in supermarkets. We have only "Silpo" and "ATB"

Internet shop. I always order yeast there and kvass wort for rye bread. And then I decided to try what kind of additives it is. Ordered Borodino, Zhitopan, Custard bread. I liked it, all the supplements are natural, but it's great for a change. I will also order a mixture for white bread and try. 🔗

And then I decided to try what kind of additives. Ordered Borodino, Zhitopan, Custard bread. I liked it, all the supplements are natural and great for a change. I will also order a mixture for white bread and try.

1.these are not additives, but ready-made mixtures
2.additives cannot be natural, this is the production and breeding of money, not patronage
3. ready-made mixes are almost 2 times more expensive than bread made from ingredients from a nearby store

[I want to express my gratitude to everyone for helping me decide on the HP.]

🔗
I want to express my gratitude to everyone for helping me decide on the HP.
I bought a Panasonic 2510 and have never regretted it. I am sooo happy with the work of hp. The husband remade the shelves and the hp is now in the place of the old hp. During these 10 days that she was at our house, I baked bread 3 times and once made the dough. I did not notice any minuses, I hope that they will not be.
But what are the advantages for me:
= Never once was there any unmixed flour around the edges (which I feared that I would need to help with a spatula).
= The spatula was never left in the bread.
= Very quiet, which I really like. Noise does not interfere during the day and can be set at night. The old LV worked much louder and at night it was strongly audible even in another room.
= The beep at the end of the program is very quiet. This is important for us, because my husband works in shifts and often sleeps during the day. Also, beeping will not be heard at night. But the LV squeaked so loudly that it woke everyone up, so I didn't put bread on at night.
= All the recipes from the instructions, according to which I baked, turned out perfectly well.
= The bread is wonderful, airy, crispy and delicious.
= Bread is baked well, both sides and top of the bread.
= I liked that with less yeast, excellent bread is obtained.
Rye flour bread. Size M


Egg bread... Size L

I think that if the oven is XL size, then the bread will come out of the bucket. But we don't need such big bread, so I will bake in sizes M and L.

[Plain white bread]

There was also a question. Help, clarify.
In the recipe Plain white bread (and in other recipes) contains yeast -B and yeast-R. What kind of yeast it is and how they differ, I will look in the internet. But in the batch you need to add some of them, that is, either yeast -B, or yeast-R? Or two types of yeast at once? I now think that some are alone, am I not mistaken?

This is normal yeast. Only the mode - simple or accelerated (where there is more yeast, there is an accelerated mode).

[vedmacck]

vedmacck, Tatyana, Thank you!!!
Now I understood, otherwise I doubted, so I decided to clarify. I looked at the instructions, and there are two programs indicated - the main and the main fast. It depends on which program I will include, choose such yeast by quantity.

In the recipe Plain white bread (and in other recipes) contains yeast -B and yeast-R. What kind of yeast it is and how they differ, I will look in the internet. But in the batch you need to add some of them, that is, either yeast -B, or yeast-R? Or two types of yeast at once? I now think that some are alone, am I not mistaken?

I looked at the instructions, and there are two programs indicated - the main and the main fast. It depends on which program I will include, choose such yeast by quantity.

1.the recipe yeast is taken of two types - dry and instant (on the latter I did not have enough moisture and the roof of rye bread was torn)
2.yes, these are timed programs - shorter and more normal
3. yeast is put the same everywhere, just if you put it in an accelerated mode, then the bread will smell like yeast, the crumb seems to be the same

prescription yeast comes in two types - dry and instant

But you need to take some of them for a bookmark?

But you need to take some of them for a bookmark?

m ... "in a bucket for a recipe"? Yes
the recipe is designed for such as dry active yeast - put, the result is 1: 1, a flat spherical roof,
when I put instant ones, the roof, for example, of pure wheat baking, goes in waves (just like yours),
baked goods with a predominance of rye flour - their roof bursts.

[Moofiepie]

m ... "in a bucket for a recipe"? Yes

Moofiepie, Thank you!!! Everything is clear now.
Tomorrow I will re-read it again, otherwise my head does not understand at 2 o'clock in the morning, tortured me with questions.

You see, Ira, if you want, everything will work out, both bread and a place for a bread machine!
Very happy for all of you!

1.these are not additives, but ready-made mixtures
2.Additives cannot be natural, this is the production and breeding of money, not patronage
3. ready-made mixes are almost 2 times more expensive than bread made from ingredients from a nearby store

Zhitopan mix. Ingredients - oat flakes, rye flakes, sunflower seeds, flax seeds, sesame seeds, wheat gluten, barley-malt flour, rye-malt flour, wheat flour. And what's unnatural. Supplement because 500g. 1/5 of white flour is added, i.e. 100 grams. There are mixtures where the additive is 1/7 of the amount of flour. These are not ready-made mixtures. I never bought them since I read the composition. There is all mixed in there.

[marinastom]

You see, Ira, if you want, everything will work out, both bread and a place for a bread machine!

marinastom, Marina, Thank you!!! I sat down and looked at the wardrobe, how could it be altered. I had to raise all 3 shelves higher, re-drill. It turned out a lot of holes, sealed with plugs. But now xn opens well and you don't have to carry it around, which is convenient.
Now we need to look for bread from our forum. I decided to try the sourdough, but I still need to study the material.

Hello everyone. I replaced the yeast and everything turned out great right away. The bread rose even above the bucket. Baking normal on an accelerated mode, size - XL ... I added more water and added a little flour during the kneading process.

The third photo is a bit dark, this is the cost of lighting. The crust is crispy, I put it on medium, so it turned out like that)
Thank you all for your support and advice)

Baking normal on an accelerated mode, size - XL ... I added more water and added a little flour during the kneading process.

IMHO at the expense of fast track:
The roof was ripped off, most likely because of this (although there may not be enough water). The yeast was not fermented and the dough started to play at the beginning of baking. So the roof was blown off. (it is somewhere even in FAK).
Otherwise - CONGRATULATIONS!
PySy: I still wrap the bread in a towel after baking and let it cool for a couple of hours on the wire rack. (exactly in a towel).

Yes, in a towel - that's right)))
Thank you!)