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

And in Russian And then I’m so dyyakuyu

Take on the ranks of Panasonic SD-2501 owners
Bakla Toast on the French mode.



Baking on program 02 is the main recipe, size M. It turned out, but not very airy. On program 02, what recipe do you bake?

In Sandwich mode, the lift lasts 2.10-2.50 minutes. On mode 2, the rise is 35-40 minutes. The dough simply did not have time to rise to the desired level. The "French" has the longest rise. If we compare it according to the table, then 04 dietary is more suitable (I looked at the table and the time of mixing and the time of rise) The only thing I do not know is the number of mixes, I have not yet baked.

And in Russian And then I’m a dick

Galina admitted that Panasonic is better than Kenwood ...

[Rina]

Here is the main bread on the 02 program. Normal and I find fault?


RinaFor me, yes. Best !!!

I was joking, I just remembered paragraph 7. of the Rules

[sazalexter]

sazalexter You're right!

[Galinka-Malinka]

Galinka-Malinka Rina

Join the ranks of Panasonic SD-2501 owners

With joy, we are all glad, the more people the more interesting.

Sasha, don't be a literalist.

Sasha, don't be a literalist.

I don’t eat it like that meat, lard, in short, vitamin tse

[tse]

winestse (vintse)

Well, yes, tilki trosh

I was joking, I just remembered paragraph 7. of the Rules

IMHO, on this point they walked hard. He's kind of damp. Themselves do not really know what they want. I seem to have asked the question: "What then should I do" Rina? Rename Rina? " The question hung. And I'm happy to say oh yak radisno! I wanted to write "reception" - it does not work.

I already missed - in the regional distribution spilkuvat

================

I already suggested - to communicate in the regional section

I already missed - in the regional distribution spilkuvat

================

I already suggested - to communicate in the regional section

And in which region should I communicate with Rina, Lagry? In Anglo-Saxon? I am against any segregation on the basis of language. I should have the right to address the interlocutor in the language that we like best at the moment. And if anyone is interested, then Sasha has already suggested the option: "And in Russian.

There are many points in this matter. I myself "fought" for people to communicate in Russian on general forum topics, precisely for the sake of helpful information was available to everyone. I think that congratulations and minimal remarks that do not carry such information may well be in angelic, and in Ukrainian, and in German, and in Hebrew ...

whoever needs it, I will give an interlinear translation of my Ukrainian remarks.

-518989479.html] -474777927.html] -474733575.html] -474718791.html] -33704679.html] 🔗 🔗

[Wit]

Wit
Vitaly, already made the third recipe from the book 2 times (from Tamara), the second time I did it by adding sugar 2 tsp. It's tastier this way, you just noticed. Today I put the third one at night, and the "Italian" went for crackers. Cool bread, very tasty.

And I'm happy to say oh yak radisno! I wanted to write "reception" - it does not work.

Especially unsure!
I have already complained to Rina that I had to keep the "tsikavi" of the Ukrainian liter in a separate file on my desktop.
Vital, are you a fellow countryman too?

Aha! But Rina will drive us into the reservation, which she calls the "regional section".
And with this: "... I think that congratulations and minimal remarks ..." I agree and support

[Wit]

Wit
Vitaliy, I have already made the third recipe from the book 2 times (from Tamara), the second time I did it by adding sugar 2 tsp. It's tastier this way, you just noticed. Today I put the third one at night, and the "Italian" went for crackers. Cool bread, very tasty.

I'm glad, Lena, that you liked it!

docks us nyvische ker_vnitstvo do not back, we can grow

==========
While the highest authorities do not see us, we can have fun, and then I will clean up

docks us nyvische ker_vnitstvo do not back, we can grow

==========
While the highest authorities do not see us, we can have fun, and then I will clean up

docks us nyvische ker_vnitstvo do not back, we can grow

==========
While the highest authorities do not see us, we can have fun, and then I will clean up

Only take the panicle not very thick. Pill cords are too much. * JOKINGLY * Oh, how I love you all.

[sd255]

Hello dear bakers!
Today I baked bread, gray, from "proven recipes for Panasonic" (we are not looking for easy ways), urrrya! it turned out to be an excellent gray bread, well, in my opinion


Darnitsky bread:

Dry active yeast, for example "Lvovskie": 1 tsp.
Wheat flour, premium grade ("Kievmlyn"): 260 gr.
Peeled rye flour, second grade ("Kievmlyn"): 150 gr.
Salt: 1.5 tsp
Sugar: 1.5 tbsp l.
Olive oil: 2 tbsp. l. (you can use ordinary sunflower seeds, for example, "Chumak" refined)
Water: 290 ml.

Normal mode (4 hours), size - M, dark crust, normal scapula.
With such proportions, it turns out with a slightly convex roof More: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3328.0 (from sd255)

Beautiful bread, took note !!!

Hello dear bakers!
urrrya! it turned out to be an excellent gray bread, well, in my opinion

Mine too. The bread is amazing.

Hello dear bakers!
Today I baked bread, gray, from "proven recipes for Panasonic" (we are not looking for easy ways), urrrya! it turned out to be an excellent gray bread, well, in my opinion

Wonderful bread!

Thank you girls for the feedback, I am very glad

Cream bread with raisins from Elena 65



Very tasty!!!!

How long does it take to put the raisins if you are baking on the main raisins? I did not hear the signal even in thought. I don't have a dispenser.
And advise who has already done if with seeds to do the seeds when to put? I studied all the instructions for the bread maker, but I never found it.

In 5-7 minutes. before the end of the batch. And raisins, and seeds, and other additives.

How long does it take to put the raisins if you are baking on the main raisins? I did not hear the signal even in thought. I don't have a dispenser.
And advise who has already done if with seeds to do the seeds when to put? I studied all the instructions for the bread maker, but I never found it.

As far as I know, there is a signal in stoves where there is no dispenser. It is distributed after the end of 1 batch (in 03 mode, 1 batch from 3.30-3.15 second 3.05-3.00) Since the second batch is very short 5 minutes. It is important not to miss it, the raisins may not have time to mix in, the seeds can be thrown in 1 batch, nothing will happen with them (attention - they scratch the mold cover), but the raisins are broken with a spatula, so the manufacturer has provided time at the end of 1 batch

So that the seeds do not scratch the coating, they must be put at the end of the batch. Everything intervenes perfectly if the dough is correct. If it's too tight, then there can be problems.

So that the seeds do not scratch the coating, they must be put at the end of the batch. Everything intervenes perfectly if the dough is correct. If it's too tight, then there can be problems.

Lena, threw it 5 minutes before the end of the batch, along with the raisins. Sunflower seeds. slightly chopped in a blender, the result, the husband immediately noticed the scratches (they are clearly visible on the new coating). Pumpkin seeds, softer, chopped, do not leave scratches.

Now imagine that you threw the seeds right away. And they are not 5 min. there rubbed a bucket, and all 30. I think the difference is obvious.

[Seeds can be thrown in 1 batch, nothing will happen to them (attention - scratch the mold cover)]

Now imagine that you threw the seeds right away. And they are not 5 min. there rubbed a bucket, and all 30. I think the difference is obvious. I wrote about it

That's what I wrote Seeds can be thrown in 1 batch, nothing will happen to them (attention - scratch the mold cover)

Thanks for the tips, they will try on raisins first. And then how will I master it then the seeds. It's just that the son does not eat raisins at all, and has already grown up, but he is not used to it, only with seeds. And the last time, when I didn't hear the signal, I had to bake it without it, and eat raisins like that)

I wanted to bake a cake for testing, in the instructions for 2500 there is a recipe for an Easter cake, but strangely there is no water or milk, but only 50 ml of citrus juice, is that enough? And in my opinion 4 eggs per 450 grams of flour is too much, I would like 2 or 3 eggs.
Has anyone baked this cake recipe from the instructions for the bread maker?

Has anyone baked this cake recipe from the instructions for the bread maker?

Yeah, they baked As sazalexter advised, bake on the program "Basic with raisins, size M, light crust." Details here Easter cake with raisins

Thanks for the tips, they will try on raisins first. And then how will I master it then the seeds. It's just that the son does not eat raisins at all, and has already grown up, but he is not used to it, only with seeds. And the last time, when I didn't hear the signal, I had to bake it without it, and eat raisins like that)

The most interesting thing is that in my family there is also a man who does not like raisins since childhood, the rest are fans of raisins, So this "loner" has to pick out raisins, I say do not eat, but he says no, the loaf is delicious, and sits in a pile of raisins ...

I baked butter cake, the smallest portion, baked on a dietary mode with raisins. In general, it turned out well. Of the shortcomings, the sides were burnt, a pungent smell of yeast went up inside as cut (the bread from the same dry yeast, the saft-moment never smelled like that), I blame too many of them and probably more sugar, unsweetened.
Tell me, is it better to bake such cake on the main mode?

Julia 2013, well, after all, the recipe says - basic mode, light crust, small size. And that's for a full serving. You baked half. Accordingly, it became drier, since the portion is smaller, and there is nowhere to decrease the size and crust. Hence the burnt sides. If you also add sugar, then it will be even darker.
I always only bake big. Never smelled of yeast.

I baked butter cake, the smallest portion, baked on dietary mode with raisins. In general, it turned out well. Of the shortcomings, the sides were burnt, a pungent smell of yeast went up inside as cut (the bread from the same dry yeast, the saft-moment never smelled like that), I blame too many of them and probably more sugar, unsweetened.
Tell me, is it better to bake such cake on the main mode?

If you baked this recipehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=156973.0 That seems to me a lot of yeast for 450 grams. flour, although I did not bake it, so I will not state clearly. I suggest trying this optionhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=214497.0 , it can be baked in 01 mode (we throw raisins on our own with 2 kneading) or 03 mode (main with raisins)

I baked not this one that you gave the link, but oil
Butter cake (very small)
Yeast 1.5 tsp
Flour 300 gr
Sugar 60 gr.
Vanilla sugar - 1 sachet
Salt 0.25 tsp
Butter 40 gr. (cut)
Egg 1 pc. (About 40 gr) or 2 yolks (about 40 gr)
Milk 150 ml. (heat up to 40g.)

It seems to me that this is a lot of 1.5 tablespoons of dry yeast, their smell appeared. I inserted a photo of the resulting cake in that thread about butter cake. I will still try to eat before Easter.
And in creamy with raisins, I would not like to use powdered milk, why is it in the recipe? There is already cream and milk. Since dry milk we sell is all synthetic with herbal additives. If I try this recipe, then without cream, I live in the city of 150-200 ml cream cost 30-40 rubles, too expensive recipe turns out, of course Easter cake, but I need it like tea for every day.

I baked butter cake several times, there was never a smell of yeast, but I always baked a full portion, for Easter I will bake it again.

[Elena 65]

Knock Knock. Girls, I've been baking in my Murka for 2 weeks now, you can draw the first conclusions.
As I was afraid at one time, yesterday I forgot to pour yeast on the bottom, I had to wait until the end of the aging process, and throw it before kneading. Well, that's it, little things. Everything is good for me, everything is good. But there is one problem - large sweet breads do not bake well. In general, not fatal, my husband likes this kind of bread. And it annoys me. Maybe it will pass? Otherwise, the cakes will soon be baked Elena 65how are you getting your creamy?

[Elena 65]

Knock Knock. Girls, I've been baking in my Murka for 2 weeks now, you can draw the first conclusions.
As I was afraid at one time, yesterday I forgot to pour yeast on the bottom, I had to wait until the end of the aging process, and throw it before kneading. Well, that's it, little things. Everything is good for me, everything is good. But there is one problem - large sweet breads do not bake well. In general, not fatal, my husband likes this kind of bread. And it annoys me. Maybe it will pass? Otherwise, the cakes will soon be baked. Elena 65how are you getting your creamy?

Hello, the occasion with yeast is not the worst, when I tried to bake levure with SAF, I also poured it before the first batch, and crumbled fresh ones too, everything worked out fine. And about the creamy one, I didn't understand a little about poorly baked Is it raw or what? The first thought that came up was when I started to bake the first baking I put on a medium crust, and then the heating element "worked in", became stronger "fry", switched to a light crust on the baking (in the recipe because of this I indicated- bright). Never put a dark one, not why. I will not say exactly when it happened. Second thought - I always keep bread (any) for 15 minutes. on heating, bread "reaches" both crust and crumb. Are you holding a creamy one ??? The third thought is the crumb of any bread, when the loaf is hot a little moist, do you let the baking cool? And the fourth thought - "wet" crumb (it seems to be baked, but somehow it is not that) gives "bad flour" This is flour that "floats" - it was called so before. Now the manufacturer masks this drawback by adding gluten, but on an industrial scale it seems difficult to mix the two dry components evenly (or the gluten is out of stock). With such flour on a baking, a quick rise, and then "tears off" the roof very strongly, and simple, rye, on the contrary, the roof falls, and the crumb is "heavy". It always turns out creamy, only there was a problem with the roof, when I used bad flour (but this did not greatly affect the crumb, the "ugliness" of the loaf was more important), the solution came by poking. Now I bake at Makfa and Kievmlyn - everything is fine.

Now I bake at Makfa and Kievmlyn - everything is fine.

I definitely use Kievmlin of 4 years, I like it - I really take a bag right away.

[poorly baked]

And about the creamy one, I didn't understand a little about poorly baked Is it raw or what?

No, of course, not raw, just a dull crumb, when squeezed, a dent remains.

and then the heating element "worked in", became stronger "fry"

I really hope for it. I sin, for now, first of all on this. I have good flour, tested on other breads, as I say, it is the large size that is poorly baked. After baking, I leave it in the oven, as you recommend in the recipe. Hot, of course, I don't cut it, I don't like it, I always bake all the bread in the evening, so that the night will stand.

No, of course, not raw, just a dull crumb, when squeezed, a dent remains.

I think that there is nothing terrible, though I have never squeezed, baking is not as dry as bread, there is cream, milk.