Panasonic SD-2502. Creamy bread with raisins

[mode 03 / light crust / size XL]

Panasonic SD-2502. Creamy bread with raisins

Category: Yeast bread

Ingredients
Flour / s	500 gr.
Semolina	50 gr.
Powdered milk 25%	25 gr.
sugar or honey	5 tbsp. l. / 70-100 gr.
salt 10 gr.	1.25 tsp
egg	1 PC.
cream 20%	120 ml.
milk 2.5%	210 ml.
Yeast SAF Moment	1.5 tsp.
raisins	100 g

Cooking method

• Put all the ingredients in the specified order in a mold, warm milk + cream to room temperature. temperature (if from the refrigerator), add honey (if you chose sugar, add it to flour) and an egg, mix. Pour the egg-milk mixture into the mold. Rinse the raisins, sort out, blot with a paper towel and dust with flour. Place the raisins in the additive dispenser, put the yeast in the yeast dispenser. Further mode 03 / light crust / size XL After the signal of the end of the program, I hold for 15 minutes. on heating, then press STOP and remove from the mold.

Time for preparing:

3.30 minutes

Cooking program:

mode 03

Note

This is a photo before the 2nd batch, the raisins have already been added. I put them mostly with a delay, for the morning for breakfast, so I don’t center the bun and don’t heat the milk and cream, if I bake in the daytime, then I correct it after the last mixing (1.40 min.) I warm up the milk mixture. Using honey rather than sugar gives the dough a pleasant flavor. I advise you to track the "kolobok" for the first time to correct the amount of flour.

What a delicious bread.
Helen, does it taste like a roll (sweet)? And what if fresh yeast how much?
God, when will they bring me the stove?

[fresh yeast 8 gr]

What a delicious bread.
Helen, does it taste like a roll (sweet)? And what if fresh yeast how much?
God, when will they bring me the stove?

Yes, sweetie, I make it for tea. When I throw 100 gr. honey is very tasty, sometimes I save honey (I bake it often, we eat this loaf faster than simple bread) I throw sugar 5 tbsp. l. but then the sweetness is different, less. You can also have as much sugar as they like in your family. By yeast, a day ago I began to try adding fresh yeast. First I tried Darnitskiy, to be honest, this bread benefited from the replacement of yeast, and the taste and aroma is different, more noble. Then I started a creamy one with raisins, I didn't like it. The pastry is different in crumb texture. And compared with SAF, fresh yeast has changed the bread itself. Using fresh yeast adds (slight) complexity to the process. Rye "looking for some" without leaving, I remove the scapula after 2 kneading, so you can crumble the yeast into a bun, since I am standing next to it. In short, each is the owner in his own house.
I forgot to write fresh yeast 8 gr... The dough rose well, no problem.

And one more information. I have had an exacerbation of gastritis for 3 months now, strangely enough Creamy with PAF does not provoke pain after eating, but fresh yeast pain appears. My husband has no such problems, the heartburn just passed. Maybe all the same they are not so harmful and these SAFs

Woooo, how interesting, and I try to buy everything fresh now, although all last year I baked at SAFs and it seems that the result is always normal, and then I read about dry ones and that's it ...

Woooo, how interesting, and I try to buy everything fresh now, although all last year I baked at SAFs and it seems that the result is always normal, and then I read about dry ones and that's it ...

In my childhood, when yeast was in short supply, my mother twisted it in a meat grinder, dried it in the oven and kept it in a jar. If you read information from the Internet, SAF is dried ordinary yeast (to increase their shelf life, remove moisture and add "E" from caking in the bag). That is, there is only one "E" in the package.At the moment it is not scary at all, reading the composition of modern sweets or mayonnaise is dark there. Even a package of spices already consists of flavors identical to natural ... Now, if the production of SAF yeast would have been according to a different technology, or bacteria of a different type, then it would be worth thinking about. If you are not an opponent of yeast dough, then I think you should not bother too much about the environmental friendliness of yeast. But if the position is different, then it does not matter what kind of yeast, it is important that they are absent in the product.

This is for you . Thanks so much for the raisin bun. It turned out superb and so delicious!

Take flax and my bread.
Delicious, the family said like a paska
Only next time I'll put more honey, this time 70g. want sweeter.
Thanks for the recipe
The photos are certainly not pretty, but the camera is "primitive" -samsung, and what do you have by the way? Your gorgeous !!!!!




Everything remained mustard and vseeeeeee Elena Batkovna ......... we are waiting for other recipes ...

Take flax and my bread.
Delicious, the family said like a paska
Only next time I'll put more honey, this time 70g. want sweeter.
Thanks for the recipe
The photos are certainly not pretty, but the camera is "primitive" -samsung, and what do you have by the way? Your gorgeous !!!!!




Everything remained mustard and vseeeeeee Elena Batkovna ......... we are waiting for other recipes ...

Thanks for your feedback. It's nice to get good grades all the same. The honey of the box must be larger, it will be even tastier. My camera is dear, a DSLR, so the photos are of high quality. According to the new recipes, I still want to adapt "Pigtail", I admit it tastes even better than Creamy. The first time when I baked, I wanted to give the loaf an unusual shape, but now I do this only, it seems that this operation also gives something. Now I'm going to put on "Pigtail" without a pigtail, check the theory. I'm waiting for my "relatives" in the evening - they'll eat everything, they've already called and said put the bread, we're going.

So I tried this bread. True, she stepped back from the recipe a little, added cranberries, which is probably why the roof turned out to be crooked. This did not affect the taste.
Thank you very much for the recipe, I will bake again. Cutting hot,: girl_red: no more photo

The bread is good! But next time add a little more water, the dough will become softer, the roof will be without bumps and the crumb will be soft

Thanks for the advice.
Next time I'll do it

Thanks for the advice.
Next time I'll do it

It turned out beautifully, and the cranberries are fresh, sour? I only add sun-dried at Easter, for beauty, I really like it when you cut these bright red beads. For taste, I throw other candied fruits, but without red it is somehow not interesting, but it turns out so much fun. I agree with Roma about the water, I like all recipes that are more moist, and I'm not afraid to add some water if the bun is a little taut when kneading. Flour is constantly different, until she found her favorite, she tried many manufacturers. Now I'm baking and wondering how long will this beloved one be so successful? And one more tip after the last mixing (1.40 on the display), turn off the stove from the network for 15 minutes, start a timer. Then just plug it in and wait for the end of baking. Try it, the bun will only benefit from this.

after the last mixing (1.40 on the display), turn off the stove from the network for 15 minutes, start a timer. Then just plug it in and wait for the end of baking. Try it, the bun will only benefit from this.

I just wanted to do it, but I missed something, pressed the stop button and I had to put baked goods on the program, I know I messed up. But painfully the bread turned out to be delicious, already nooo

I just wanted to do it, but I missed something, pressed the stop button and I had to put baked goods on the program, I know I messed up. But painfully the bread turned out to be delicious, already nooo

Did you press STOP and turn on the BAKERY once or let it stand? That's why I press after the last mixing there if you press STOP just turn on the BAKING when the dough rises. The dough is already slightly warmed up and rises well by itself.

I turned off, this STOP the program, that I was at a loss to press START on the new program will start. So I had to put on the BAKERY.

I turned off, this STOP the program, that I was at a loss to press START on the new program will start. So I had to put on the BAKERY.

I did everything right, I just had to let the dough stand still with the oven off, and then turn on the BAKING mode - my creamy one fits almost under the roof, covering the ribs on the form. I recently missed the point of adding olives. butter in Italian bread, I had to re-enable the kneading in the PIZZA mode, then turn off the oven and only then, after raising, turn on the BAKING mode. The bread is delicious. But this is almost a manual method, with programs it is more convenient only in all modes I add 15-25 minutes of lifting by pulling the cord out of the socket. The manufacturer did not modify a little for our Slavic flour and traditions. Now I already want a Japanese from abroad, there you can set the time in the programs yourself.

[Elena 65]

Elena 65, thanks for the recipe! A very tasty sweet bun turns out. I tried different recipes, but returned to yours. I bake it constantly.

[Admin]

Admin, Mrs. Admin! I apologize for the naive question, but nowhere did I find information for my curiosity: I bake Easter cake for the first time, based on the recipe from Olga in the master class. the main mode, almost two hours have passed, and the raisins have not been thrown in. maybe I have something with the dispenser? the bun came up to the middle of the bucket. did not wait, carried out the injection manually. HP Panas. 2502. Thanks for attention!

Alexander, it also happens ...
Now, track the moment of kneading the dough, wrap your hands around the dough well so that raisins are pressed into it, and then the dough will calmly go to the second proofing and baking. The raisins must be mixed with the dough.

Thank you, Tatyana, for the good advice! I let it go, and as a result, all the raisins were drawn into the dough, with the exception of one spicy thing. which pleasantly surprised me. after all, I squeezed the maximum out of this situation! Happy Easter and good mood!
.... now I have my own slogan. By analogy with the statement of Bob Marley "the best bend on a woman's body is her smile!", I can proudly say now: the best decoration of my cake is its zest! ..

[Elena 65]

Elena 65, thanks for the recipe! A very tasty sweet bun turns out. I tried different recipes, but returned to yours. I bake it constantly.

This approval is very pleasant. Thank you. I also have this recipe on the permanent menu, from sweet rolls there is still a "Pigtail" in Brioche mode (but this mode is only available for models for the European market, I have a "European") and that's it.

I will definitely try too. Bread looks so appetizing

Thanks for the recipe!
Here he is, my handsome!
🔗

Not in the context yet, it is getting cold. But the scent is simply stunning! Everything according to the recipe, honey-sugar 50/50, on dry yeast, on a delayed bake, came home from work - after 2 minutes I got it. Lovely!

Class. Very similar, just a twin. I think I will like the taste (especially with honey, it gives such a spicy aroma and taste)

Delicious is not the right word! The husband is now eating up the last pieces))) So far, I have not tried the best sweet bread! It's a pity, but often you can't bake it - otherwise we won't go through the door)))
True, a very harmonious, delicate taste!

My family bakes it as they want something delicious for tea. Previously, they bought cookies-cakes, and so from them there was more harm than pleasure. As for the fear of getting better, we also had such fear a year ago (we bought the stove in February 2013). None of the family recovered in a year of using the bread maker. So advice forget about fear and have fun. At first it seems to everyone that if there is something tasty, he will recover quickly. In homemade breads there are no fluffers, flavor enhancers, etc. "chemistry" -on-chemistry, the main reason is not flour. Bon Appetit

Thank you so much. We tried the recipe. I liked it. But for myself I decided to make a recalculation of 400 gr.flour, as the bread kissed the oven window (redmond 1910) and add more raisins 120 - 130 gr. And of course, next time I will do it not with sugar, but with honey. I was just afraid, a new recipe and all that ... :-)

My husband also screams little raisins. Throw more. And I'm worried that the raisins will interfere with the rise of the dough. Therefore, it is very restrained. On Easter, I throw 400 grams of raisins for a kg of flour

And if you set the timer with a delay, the egg and milk will not sour overnight?

03 is the program called in this model? Basic with raisins?

Nothing sour. Can not get in time. Basically I put all the bread in the morning. There was never a sour smell. The dough starts kneading at 5 am and then it just goes up. Milk from the store can easily withstand 6 hours without souring. Program 3 because there is an ADDITION function there. In this case, the additive is raisin

How glad I am to see Lena again! And I immediately wanted bread according to her wonderful recipe. I have to buy cream tomorrow. Helen, what can you replace the cream with? At work, it's tense with a new order and when I come home I hear my head buzzing. How-thread milk powder instead of cream (I FORGET to buy!) Can be adjusted?

[Elena 65]

Elena 65And I'm so glad !!!

Thanks a lot for the recipe! Very tasty, I would even say almost Easter cake))))

I did everything according to the recipe, only there was no cream, I added only milk - 330 ml 3.2%.
Dark raisins. At first I dissolved the honey in milk, because I had it a little sugar-coated, I was afraid that it would not disperse in the dough. I laid all the ingredients at the same time, starting with yeast and ending with milk and raisins on top.
Program 1 (basic), size L, medium crust.
in the end, the crust turned out to be fried))) in general, the roof for the pros is not very beautiful, but we liked it, but it is clear that it is handmade))))
I think you can completely use it as cake, only fondant on top)))

Thank you approval. Baking is relevant today. Taking into account that Easter cakes this year will hardly be baked (taking into account the quarantine and the difficulties of buying a full set of products), the family will receive baking from a bread machine for Easter. I have an improved brioche pigtail recipe. Generally a fabulous baking. Therefore, it will be tasty but unconventional. I do not post this recipe because I have a Panasonic model with programs for Europe. And that's where my favorite modes are - Chabata and Brioche. And the "roof" is tearing because of the yeast that did not have time to activate. It is necessary to either reduce their number or add the ascent time. It's just that when the baking process starts and the first heat goes on, the yeast that has not finished playing begins to emit a lot of gas and the dough begins to tear because the crust has already begun to bake. Sugar gives a dark crust or if you leave the loaf on the heating and do not take it out at the first signal. However, whoever loves it. I like golden brown breads with a thin crust. Everything can be taken into account and adjusted here. You just need to know what you like best. Good luck. And many, many delicious recipes.