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

if there is lemon juice in the muffin, then I would generally replace the powder with regular soda. Baking powder (baking powder) usually contains acid.

Ira, I understand. I reread your message

I have already given up Dnipromlyn ... Now I bake on Lugansk-Dobrodiya ... I like it ...

I used to have a better attitude towards Dnepromlyn, but now, after buying cotton, I began to pay attention to the quality of flour and it seems that I was also disappointed. They have good rye, but I don't like the w / variety. We'll have to take the time and look for another "affordable" flour.

I baked "Aleika" (Altai) on flour. Here it is 3 times more expensive than our Belarusian one ($ 1.56 versus $ 0.5 per kg). Russian flour says "bakery", our "flour" does not write that. Both are of the highest grade. I'll try on our later. I could not stand it, put on the timer for the morning rye-wheat custard from the book to the x / n. The live yeast was the first to be "hid" under flour. Oh, I just can't wait for what happens there? !!! That's it, I'm going to sleep, so I can wait faster. Good night everybody!

I used to have a better attitude towards Dnepromlyn, but now, after buying cotton, I began to pay attention to the quality of flour and it seems that I was also disappointed. They have good rye, but I don't like the w / variety. We'll have to take the time and look for another "affordable" flour.

Lena, Dnipromlyn has a very unstable quality. Now, if I buy their wheat flour, then only grades 1 and 2 (we just don't have these grades at all). And the military station switched to "Belotserkovskaya", which has domes and a hologram.

I also came across this - gorgeous!

I baked "Aleika" (Altai) on flour. Here it is 3 times more expensive than our Belarusian one ($ 1.56 versus $ 0.5 per kg). Russian flour says "bakery", our "flour" does not write that. Both are of the highest grade. I'll try on our later. I could not stand it, put on the timer for the morning rye-wheat custard from the book to the x / n. The live yeast was the first to be "hid" under flour. Oh, I just can't wait for what happens there? !!! That's it, I'm going to sleep, so I can wait faster. Good night everybody!

Be sure to write down how the bread will turn out, I put a creamy one with SAF for the night, and now I'm looking for some Darnitskiy "cake", my family's favorite, fresh. Even the matchmaker called him that word. After my tasting, I also wanted to buy cotton.

Lena, Dnipromlyn has a very unstable quality. Now, if I buy their wheat flour, then only grades 1 and 2 (we just don't have these grades at all). And the military station switched to "Belotserkovskaya", which has domes and a hologram.

I also came across this - gorgeous!

Ira, in which retail chain they sell Belotserkovskaya, now her son-in-law has returned from the store, bought a Khutorok (there was Billa, Selpo, ATB). according to Darnitsky, the bun is good, dense. I didn't add any flour or water. Let's wait for a beautiful roof.

P.S. The roof is beautiful, the bread went with the guests. I will give up Dnipromlyn until the next harvest, and then we'll see.

Be sure to write how the bread will turn out

Here, my rye-wheat is baked. Everything seems to be in order with the crust and the roof, at the bottom there is a bit (trifle) unmixed flour. I liked the taste, only slightly plasticine-wet, or it should be so. I will look for the reason, I am still just learning. I watched the kolobok early in the morning, seemed wet, smeared near the shoulder blade at the bottom, stuck to one side of the bucket, added about a tablespoon of wheat flour. Baked without coriander.

"cake" darnitsky on fresh.

And what kind of bread is this?

Here, my rye-wheat is baked. The crust and the roof seem to be all right

Very good bread turned out! Does it contain more wheat or rye flour?

only slightly plasticine-wet, or it should be so.

He needs to cool down properly and he needs to be normal. It is generally advisable not to cut it immediately, but after it cools down.

Does it contain more wheat or rye flour? He needs to cool down properly and he needs to be normal. It is generally advisable not to cut it immediately, but after it cools down.

More rye (325g) wheat 225g. I know that the bread should stand, but while we are just beginning bakers, I really wanted to try it faster. And so they held out for about 20 minutes, they did not cut it right away. And you are absolutely right, I just tried it - it’s not so plasticine.

More rye (325g) wheat 225g. I know that the bread should stand, but while we are just beginning bakers, I really wanted to try it faster. And so they held out for about 20 minutes, they did not cut it right away. And you are absolutely right, I just tried it - it’s not so plasticine.

And tomorrow will be even better. Hours 8-10 will pass after baking, then evaluate it.

All the same, the rye-wheat custard is slightly plasticine. I like it, but the guys want a drier crumb. Who thinks, if you add apple vinegar (by reducing the amount of liquid at the same time, the sourness will be good and maybe a little more magnificent) and increase the baking time by 10 minutes? What else can you advise? Thank you.

Ira, in which retail chain they sell Belotserkovskaya, now her son-in-law has returned from the store, bought a Khutorok (there was Billa, Selpo, ATB). according to Darnitsky, the bun is good, dense. I didn't add any flour or water. Let's wait for a beautiful roof.

P.S. The roof is beautiful, the bread went with the guests. I will give up Dnipromlyn until the next harvest, and then we'll see.

I found a picture of the flour that failed only once. Not "Belotserkovskaya", but "Bila Tserkva". In which chains it can be sold, I have no idea - I buy in a store near my home or in the market. It seems that sometimes it happens in the Metro.

I found a picture of the flour that failed only once. Not "Belotserkovskaya", but "White Church". In which chains it can be sold, I have no idea - I buy in a store near my home or in the market. It seems that sometimes it happens in the Metro.

I haven't looked at the flour in Metro yet, thanks for the tip, I have to go and look.
On the Khutorka rye is good and creamy, all the same it blew the roof off. It tastes better than Dnepromlyn.

Len, we must also take into account that we have different cities. For example, I waited a long time for the days of promlynovskaya semolina to appear in our Kiev ATB

All the same, the rye-wheat custard is slightly plasticine. I like it, but the guys want a drier crumb. Who thinks, if you add apple vinegar (by reducing the amount of liquid at the same time, the sourness will be good and maybe a little more magnificent) and increase the baking time by 10 minutes? What else can you advise? Thank you.

Oksana, I can't advise on custard, I haven't cooked it yet, but it can be drier by replacing the proportions with less rye than wheat. Add baking time, the crust will burn. Vinegar read, added to wheat-rye. My old kefir gives sourness.

Len, we must also take into account that we have different cities. For example, I waited a long time for the days of promlynovskaya semolina to appear in our Kiev ATB

I hope that the Metro chain has the same assortment in different cities, if not, it's okay, we'll try another one.

.

And I got my stove on Saturday !!!! Hurrah! 🔗 🔗 🔗... Now I have a familiarization and grinding period with her. It's very interesting to watch the whole process.

[LOOK]

And I got my stove on Saturday !!!! Hooray! -1066448391.html] -921247335.html] -431468199.html]... Now I have a familiarization and grinding period with her. It's very interesting to watch the whole process.

And my acquaintance period passed before the purchase, and there was no lapping, I turned on the baking too. The first time I sit on the forum for a day, choose a recipe, and then I went to the kitchen, weighed, measured and pressed START. And then like with a washing machine LOOK

And I got my stove on Saturday !!!! Hooray! -1066448391.html] -921247335.html] -431468199.html]... Now I have a familiarization and grinding period with her. It's very interesting to watch the whole process.

Bridge, congratulations on a great purchase.

Oh, everything is interesting to me, it is not how the LV does. Some symbols in the form of palms appeared during the batch. I wonder if I haven't seen them before. This is probably because I will manually add additives. For the first time in these days I chose the regime with raisins.
And she bakes rye-wheat better than LV.
Yes, indeed, it showed, it turns out, how much time is left before adding the ingredients. Interestingly, she squeaked when she was not kneading. And it kneads now differently than at first. Oh, everything is so unusual, so exciting!

Oh, everything is interesting to me, it is not how the LV does. Some symbols in the form of palms appeared during the batch. I wonder if I haven't seen them before. This is probably because I will manually add additives. For the first time in these days I chose the regime with raisins.
And she bakes rye-wheat better than LV.

No offense to users of LG-Panasonic bakes bread well, very tasty

And I got my stove on Saturday !!!! Hooray! -1066448391.html] -921247335.html] -431468199.html]... Now I have a familiarization and grinding period with her. It's very interesting to watch the whole process.

Natasha, congratulations! Happy bread!
You have a cool avatar! And where are the taxis doing? It was also cool.

Thanks to Lena65! I baked your Creamy one today. And I took a piece to work, could not resist, I was still cutting it almost hot, and now I walk around him like a cat around sour cream.

🔗

🔗

I just counted it at 400g. Maybe in vain. This is almost gone.

Girls, boys! Someone can tell you how to fix the dispenser door so that it does not open from the slightest movement of the stove? Today I accidentally shook out the raisins ahead of time, that is, not me, but the stove. And, of course, half of him was tormented to dust! Somewhere wrote about this, but I do not remember where?

You have a cool avatar! And where are the taxis doing? It was also cool.

Such a state of mind.
Girls, thank you all.

Thanks to Lena65! I baked your Creamy one today. And I took a piece to work, could not resist, I was still cutting it almost hot, and now I walk around him like a cat around sour cream.

I just counted it at 400g. Maybe in vain. This is almost gone.

When I cut off my daughter hot to work, I said, you sit down in the minibus, open it slightly to cool down, imagine the reaction of people to the aroma ....... Katya barely reached the bus stop
How many times have I thought to reduce it, but mine are against it, they say it is not enough. It's fluffier, so you eat it more than usual.

Girls, boys! Someone can tell you how to fix the dispenser door so that it does not open from the slightest movement of the stove? Today I accidentally shook out the raisins ahead of time, that is, not me, but the stove. And, of course, half of him was tormented to dust! Somewhere wrote about this, but I do not remember where?

In my opinion I read about it in the section "Problems and breakdowns in x / p .........". The first solution is to disassemble, take out the spring and slightly stretch or change to a more elastic one, and something about ... bend the edge of the dispenser lid closer to the latch and slightly enlarge the hole for the latch, see the topics until February 10, 2013 (I saw when I picked up x / n) and there was a message that ... my husband did everything himself without advice from the forum ... I was lucky, the information was not needed.

All the same, the rye-wheat custard is slightly plasticine. I like it, but the guys want a drier crumb. Who thinks, if you add apple vinegar (by reducing the amount of liquid at the same time, the sourness will be good and maybe a little more magnificent) and increase the baking time by 10 minutes? What else can you advise? Thank you.

Try to bake Wheat-rye 50x50 bread with live yeast from Rina. It is on dough, therefore it is more airy, not "plasticine". We liked it very much.

Try to bake Wheat-rye 50x50 bread with live yeast from Rina. It is on dough, therefore it is more airy, not "plasticine". We liked it very much.

I will try to reduce the amount of rye flour. Thank you.

Girls, boys! Someone can tell you how to fix the dispenser door so that it does not open from the slightest movement of the stove? Today I accidentally shook out the raisins ahead of time, that is, not me, but the stove. And, of course, half of him was tormented to dust! Somewhere wrote about this, but I do not remember where?

Here is a quote: "... I just closed the lid of the dispenser and all the raisins spilled out immediately inward. There is a spring-loaded latch on the side and it very weakly holds the dispenser tray. a piece of foil from the side of the latch on superglue ... "
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=126137.0

"And I waited, hoped and believed ..." And it happened! Thank you, Vital! I had to shovel the whole Temko into scrap, and you, smart girl, were not too lazy. Now I would have to figure out where to glue the foil. Well, okay, let's think about it.
PS. Sometimes I wish I had taken 2500. She would have asked, I would have thrown it. If I don’t think about the spring-foil, I’ll time it.

You will understand, Marinochka! You clever!

Guys, the Panasonic stove is a miracle! I had a Daewoo, I gave it to my daughter the other day, bought a Panasonic 2500 and I walk pretty much. You cannot compare with Daewoo, definitely. It works quietly, the bread is high and tasty. If anyone decides which one to take? -This!

Guys, the Panasonic stove is a miracle! I had a Daewoo, I gave it to my daughter the other day, bought a Panasonic 2500 and I walk pretty much. You cannot compare with Daewoo, definitely. It works quietly, the bread is high and tasty. If anyone decides which one to take? -This!

I agree 100%. When you "walk" through different forums, you see such a picture, different people make one recipe on different bread makers and post photos, so I noted for myself that the most beautiful loaves are obtained on Panasonic and moulinex, even, evenly fried and with beautiful, evenly mixed cuts ... I didn’t buy Mulinex, I jumped from it to Panasonik, and I don’t regret it, I understood its advantages for myself when I started using it (I successfully "jumped"). So congratulations on your successful purchase.

[Italian]

My result is on mode Italian... I didn't look for a recipe for a long time, I needed white bread, and I wanted to try a new regime. I didn't translate the instructions, I climbed into the forum and mixed the first recipe with the Italian mode

Lenus, the bread is just super, well done!

Lenus, the bread is just super, well done!

Ira, it's not me well done, this is the stove well done. A very simple recipe, I did not interfere with the process. To my taste, I cannot describe that something vague from the last century, like bread from a store in childhood, with a clear sourness (I took old kefir), I will try again on young kefir or on sour milk, which will be available. Before that, I made white with soda, water, milk - this one is most suitable for the title of "dining room" and for a sandwich with sausage, and with the first course, and with the second.

But still someone commanded the stove?

But still someone commanded the stove?

In this case, no one, she herself thought, weighed all the possible options, decided how to solve this problem so that the hostess was happy and made the most correct decision. Now I bake brioche of an "unconventional" form (there is a reason), I can not wait for the end of baking. I’ll show you how it’s ready.

[fun]

Guys, I didn’t expect such a delicious roll. In size M, it went up under the top of the form. The truth slightly crushed the "beauty" when it got out of shape. It turned out to be so lush that it crumpled the barrel when it fell. I climbed the forums for two days, grabbed all sorts of ideas, today I went into the kitchen and as a result, the first product that they started to eat without letting it cool down (before that they held on courageously). Maybe for someone this is not again, but I share my ideas dug in the internet.
1. After mixing (raise for 60 min.) I took out the dough, divided it into three sausages and braided a pigtail, put it in a mold (raise it for 45 minutes). It turned out very fun.
2. I pounded 2 tablets of ascorbic acid (for 420 grams of flour), I read that ascorbic acid acts as enhancer baking (I improved it, cut it hot)
3. Yesterday I bought raisins at the bazaar, tried many of them, and bought the one that….too natural, downright suspicious ... so my husband said, he also tried. Others had it flat, clean, sweet, and that's it. And this one also had the taste of "berry". And this greatly affected crumb aroma rolls.
4. Oil threw at the beginning of the 2nd batch. Crust came out extraordinary

I don’t know what one played or all the ideas, but here is a photo.

and write a recipe in more detail?

With the recipe, you need to think over which mode is suitable, or combine it. I did it on Brioche mode.
I will describe it, you can choose the options yourself.
Flour Makfa 420 gr
frozen butter, cubes 35 * 45 gr = 80 gr.
Salt 1.5 tsp
Sugar 4 tbsp. l. (46 gr.)
Milk 3.1% 100ml.
Cream 20% 110 ml.
dragee ascorbic acid crumble 2 pcs.
Small egg 1 pc.
Natural vanilla with sugar (Cats) 0.5 tsp.
Fresh yeast. 8 gr.
Raisins 80-110 gr (in this roll 110 gr.)
Now the process went like mine.
In the form of flour + salt + sugar + vanilla + warm milk-cream mixture with egg. (she poured a little and dissolved the ascorbic dragee)
In 2 minutes before the start of the 1st kneading, I crush yeast into milk. At the beginning of the kneading, I add ascorbic acid, the dough is dry, Makfa takes moisture well. The 1st Kneading lasts 25 minutes. In 10 minutes. before it ends, I throw 35 grams. oils.
Before the 2nd batch, I throw in the rest of the cold 45 g butter and all the raisins. The second batch lasts 15 minutes. And then there is a rise for 60 minutes. I start the timer and leave. After the signal (the mixture has passed, it is in the brioche mode alone) I take out the dough, weave a pigtail and again into the mold, at the same time I remove the spatula so that it does not "cut" the bottom. Then rise 45 min. and baking 50 min. Since I put a light crust, I keep it after the signal for another 15 minutes. heated. Then I take out the STOP button. And what happened then I already wrote ...

[Italian]

My result is on mode Italian.

beautiful bread! And I don't have an Italian regime ... is this not a French case?
And here is my bread, French mode, bread with the addition of rye flour, taken from the recipe book for Panas.

[Italian]

beautiful bread! And I don't have an Italian regime ... is this not a French case?
And here is my bread, French mode, bread with the addition of rye flour, taken from the recipe book for Panas.

No Natasha exactly Italian , I have a "European" so I still have Brioche and Sandwich... Until the hands of French have not "reached" how it tastes, there are many French recipes on the forum. It looks very nice.

Panasonic is generally a miracle, not a single unsuccessful bread. It seems that do not throw bread out of that and bake.

Helen, I will add a little realism to your delight. Panasonic, of course, is super and I will not exchange it for another Brand. Such a relative has become! And you yourself are a miracle, since "... not a single unsuccessful bread ..." I have such a "feeling", "... that he does not throw the bread out of that and bake ..." does not arise after my fight for Creamy. Do you remember my screams ?! Only with your help I mastered it. At work, they could not believe that I bake such delicious bread. But then I was humble I mean that different people come to this thread. Someone won't succeed in Italian and will then yell: "Aaaaaabmanuliiiiii! Panasonic - byaka!"
I want Italian! Will my 2500 master? And, as always, the recipe is exactly yours and with your recommendations and comments. You can in a personal!
Oh, the recipe is already there. Wait in his little book and - until Saturday
-153070695.html]

With the recipe, you need to think over which mode is suitable, or combine it. I did it on Brioche mode.

thanks for the recipe, as a beginner here to think and think, oh, even scary.

[Wit]

Wit
Vitalik, I changed the yeast there - 7 gr. fresh and poured 1 tbsp. l. mustard (I can't live without it). If the bun seems a little soft and moist, do not rush to add flour. Just buy a good one for the first time. And in the Italian regime, we will rise to 3 hours and one workout. Baking 50 min. You can try to put it in French. Just follow the rise (according to the scheme for the "Frenchman, 2 strokes and an even longer rise) And when everything suits you, reset the program and turn on the baking for 50 minutes.
And about the creamy one, you had only one mistake - the food. Therefore, the first time you need to buy a product on the recommendation, and give up everything as recommended and, taking into account "your" flour, fix the bun. Today I just listened to the "female" intuition.This is the only "product" you cannot buy. But then another thought comes to mind The best male chefs - we bet
Oh, Vitalik, today's brioche with a pigtail, well, this is something, creamy resting You risk

thanks for the recipe, as a beginner here to think and think, oh, even scary. : -

Natasha, I'll think about it, then I'll write.
I still do everything on a piece of paper, and mentally check several times, did I put everything down? So write on a piece of paper and go to the kitchen. Soviet-new bread always watch the kolobok. And when you change flour, watch too. Then the flour experience will be easier with new recipes. I was also scared, now it's easier to experiment.

And I baked: wheat-rye, dairy, curd loaf, Cherkizovskaya without poppy:

I liked the curd cheese and Cherkizovskaya.

I liked the curd and Cherkizovskaya very much.

Oksana describe the taste of the latter, the names are very intriguing.

Both rolls according to Yana's recipes. A curd bun is similar to an Easter cake, sweet, medium density, with a slight sourness, as in the recipe there are 250 g of cottage cheese. link https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9371.0 Cherkizovskaya is denser (it is made of 1st grade flour) and a little sweeter (3 tablespoons of honey in it) than, say, dairy, I have nothing more to compare with. Out of 3 white rolls baked by me in terms of density, I will arrange in ascending order: ordinary white, dairy, Cherkizovsky. I can't take cottage cheese to buns - it's almost a cake - 150g of sugar - delicious !!! I took Cherkizovskaya's recipe on a slow cooker. ru, Yana is there too. 🔗

[Yaneska]

Yaneska
That is, we refer both to "baking" to tea. Curd, please throw off the link, otherwise we only process curd into a casserole. It is interesting to taste in bread.