Proven recipes for Panasonic

[sd255]

I have such results for Darnytsia bread.
First baked according to the recipe from sd255

Dry active yeast, 1 tsp. (took 7 g pressed)
Wheat flour, premium grade: 260 gr.
Peeled rye flour: 150 gr.
Salt: 1.5 tsp
Sugar: 1.5 tbsp l.
Suction oil: 2 tbsp. l.
Water: 290 ml.
Normal mode (4 hours), size - M, dark crust, normal scapula.
With such proportions, it turns out with a slightly convex roof

The result was bread with a very convex roof, delicious, BUT it was all burnt, the bottom and sides even had to be cut off.

Then I baked it according to the recipe fugaska

Size XL Mode Basic, light crust
2.25 tsp yeast (took 16 g pressed)
225 g rye flour
375 g premium wheat flour
3 tsp salt
1.5 tbsp sugar
3 tbsp sunflower oil
360 ml water

The result is good bread, tasty and moderately toasted.

So I don't understand, or is this bread fried like that, or has my oven started to fry the crust too much?

Alena, I see two big differences in these two recipes - in the recipe from sd 255 there is less flour and the crust is dark, in fugascin - and there is more flour (it does not matter that her size is XL), and the crust is light - so in the second case nothing burns ... Darnitsky pie according to the fugascan recipe - everything turned out well, the only thing that added 2 tsp. Rogencolor is a malt blend that gives the bread a darker color.

[osm]

osm Try to add Glofa to the place of Rogencolor, replacing part of the water, and 1-2 tsp of vinegar as an acidifier (I used Agram before.)

Thank you, sazalexter, I have Glofa, but my aunt in the store said that Rogencolor does not give too much sourness in bread, which I fell for, but in Darnitskiy I need sourness. Next time I'll try with Glofa.

[osm]

osm Rogencolor should not give sourness 🔗
for this there is Agram, Weizensauer, Flussigsauer and just vinegar, and also leavens, but this is a separate topic

I completely agree, sazalexter, this is how my aunt in the store said that Rogencolor does not give excess acid

Explain to me, please, what kind of "Italian bread" mode? I have a 256 model, there is no such thing.

"Italian" is available in European models. And they don't have jam and dumplings.

And what regime can you replace it with?

You can replace it, it's practically a mode Main, but you don't need to put sugar in the dough. An Italian recipe without sugar, as well as a French one.

Good evening. I would like to try to bake rye bread and instructions of HP Bread "Zavarnoy". Kotota has already baked this bread, how did it happen? Maybe something improved in this recipe. When I was in Dnepromlyn, I showed the recipe to the seller and when I saw 225g wheat and 325g rye mocha, she said that the bread was not cooked, she advised me to change the ratio of flour (i.e. 225g rye and 325g wheat) and not add 4 tbsp of malt. l. a 2st. l. and add gluten 2st. l. in order for the bread to rise. I think to leave everything as it is according to the recipe only to add gluten, but I don’t know how much is needed for this recipe. And in general why is gluten added and what will be the effect of it. Help with advice, I'm very afraid to ruin the bread. Our family's favorite bread is Borodino and the 257 model was chosen because of the Rye function. Thanks to everyone who responds.

[Galina81]

Galina81

I baked custard bread. The recipe is from the instructions, but with changes to your liking. And also because I don't have malt and instead I use dry dark kvass.

On the Rye baked mode like this:
Dry kvass - 4 tablespoons brewed 150 ml of boiling water, cooled
Wheat flour - 300 g, rye flour - 250 g
Potato broth (water is possible) - 250 ml
Pressed yeast - 14 g (this is 2 tsp dry)
Salt - 2 tsp, sugar - 1 tsp
Oil grows - 2 tbsp, ground coriander - 1 tbsp
Everything worked out well.

And today I baked like this:
Dry kvass - 4 tbsp and coriander - 2 tsp brewed 150 ml boiling water, cooled
Wheat flour - 225 g, rye flour - 325 g
Water - 290 ml
Pressed yeast - 14 g (this is 2 tsp dry)
Salt - 1.5 tsp, sugar - 1 tbsp
Oil grows - 2 tbsp, seeds - 3 tbsp
First I put it on Rye mode. But after the batch I saw that it was badly mixed. Apparently, this amount of flour is not mixed in 10 minutes.
Then I stopped the mode, turned on the Pelmeni to the end (20 minutes).
Then she turned off the oven and left it for proofing for 2 hours, and then baked on baking for 1 hour 10 minutes.
It turned out very tasty bread.

[zalina74]

zalina74 here from this forum, just don't remember whose recipe
tested repeatedly, the water is adjusted from the original to the lower side

BREAD WITH BRAN
Diet regimen, size L rye shoulder blade
350 ml water (370 ml in the original recipe)
1.5 tbsp of sunflower oil
1 tablespoon sugar (in the original recipe 2 tablespoons)
260 g white bread flour
200 g whole grain (wholemeal flour)
40 g wheat bran
1.5 tsp salt
1.5 tsp dry yeast

Well, very tasty

I baked bread today according to this recipe, this is what happened:



This is a photo to show the size of the bread:



And this is in the context:



I don’t know what taste, I put it on the timer, in the morning I only managed to pull it out and take a picture.

Wheat flour, first grade, my husband was told in the store for bread it is better than the highest.

[Mustard bread with beer]

Unlike the previous post, I can only keep giving thanks for the proven recipes! I use it with pleasure and remember you every time! ;-) And I promote the business of baking ;-) Already 4 acquaintances have bought bread makers, of course Panasonic ;-)
My report.
1. Mustard bread with beer / sorry the author I don't remember, there is no time to search /
Products
Dry yeast - 1 1/2 tsp.
Flour / s - 450 g
Bran - 30 g
Salt - 1 1/2 tsp
Brown sugar - 2 tbsp l.
White mustard seeds - 1 tbsp l.
Mustard oil - 2 tbsp. l.
Dark beer - 330 ml (1 bottle)
Preparation
Put the ingredients in the bucket of the bread machine according to the instructions.
Set the program "Diet Bread" (Whole Grain), size L (large).
that's handsome


2. Diet salad dressing bread
Products
For a loaf 700 g
Dry yeast - 1 tsp.
Wheat flour, premium grade - 420 g
Wheat bran - 30 g
Salt - 1 tsp
Brown sugar - 1 tbsp l.
KOTANYI salad dressing (any) - 9 g (1 sachet)
Olive oil - 2 tbsp. l.
Water - 310 ml
Preparation
Put all the ingredients in the bread maker's bucket as instructed and set the Diet Bread program (Whole Grain), size L (large)
my result

3. Bread with spicy herbs and onions
Products
Dry yeast - 2 tsp.
Wheat flour, premium grade - 550 g
Bran - 50 g
Salt - 2 tsp
Brown sugar - 2 tbsp l.
Butter - 50 g
Olive oil - 2 tbsp. l.
Fresh dill - 1 tbsp. l.
Fresh parsley - 1 tbsp. l.
Green onions - 2 tbsp. l.
Onion - 1 small head
Garlic - 1 wedge
Water - 320 ml
Preparation
Chop the greens, chop the onion, chop the garlic into small pieces.
Put the ingredients in the bucket of the bread machine according to the instructions. Set the program "Diet (Whole Grain) Bread", size XL (extra large).
Very interesting bread with a smell.


Guys, thank you all for the recipes! As promised, I report with the photo ;-)
Have a nice day!

[IrinaT]

IrinaT, about the first grade of flour, I answered you in another topic. Here, Admin gave information on the types of flour in Russia, but GOST standards have been preserved since the times of the USSR.
Classification and grade of Russian and imported flour, their interchangeability

About bran bread ...
1. Brans absorb water very strongly, so a recipe adjusted for some bran may not be suitable for others.
2. Whole grain flour also has its own relationship with water.
3. Flour has elementarily different moisture content (I had to significantly reduce the water in Kiev flour, and to give it closer to the recipe in Dnipropetrovsk flour).

It seems to me that you simply did not have enough water in the dough. And if possible, change the yeast to pressed (you can use Lviv, I use Kryvyi Rih or Krivoy Rog lux).

Enlighten a beginner a teaspoon of dry yeast is how much pressed?

For every 100 g of flour, 1.5 g of live yeast. That is, for a loaf of 500 g flour, 7.5 g of yeast. I put depending on the freshness 6-8-10 g.
Here is the topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=697.0

Thanks for the comprehensive answer.
Another question, if the recipe contains premium flour, can I put the first one?

Can. I do this quite often, even in sweet pastries.

May I have some advice? Work out a simple wheat bread, and start variations with it. Change oil (sunflower oil for corn or vegetable oil for butter), change part of the flour for whole grain or bran (but considering that you should not put a lot of bran, for example, there is GOST for doctor's bread, so there is 410 g of premium flour + 85 g of bran ).
Wheat flour within w / s, 1c and 2c can be changed up to 100%.

Thank you very much for your advice.
Advice should be given, especially to such laymen in baking as me.

Kind people! Can you tell me if it is possible to bake rye bread without any unhealthy additives (malt, kvass, panifarin, etc.) or are they necessary?
I've seen enough of TV programs about bread ... ..that's what they don't add ...
I really want to bake a delicious, good, harmless, harmless bread (for this I bought cotton) ... otherwise, after the store bread, the stomachs swell and hurt ...

Why didn't you like the malt?

Kind people! Can you tell me if it is possible to bake rye bread without any not useful additives (malt, kvass, panifarin, etc.) or are they necessary?

well, why not - you can. Over there, Gasha shows what breads on the site, for example
Rye bread "Without nothing" (oven, bread maker, slow cooker)
etc.
Recipes from Gasha. Table of contents.
but about the additions to bread ... it is very controversial ... and yeast is also not a fountain ... then only sourdough, but after all, the fermentation process takes place in them ... the recipe for each bread is selected by the user, or created by to your taste and understanding.

well, why not - you can. Over there, Gasha shows what breads on the site, for example, "Rye without anything from Gasha", etc.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=63439.0
but about the additions to bread ... it is very controversial ... and yeast is also not a fountain ... then only sourdough, but after all, the fermentation process takes place in them ... the recipe for each bread is selected by the user, or created by to your taste and understanding.

Tinka_tinka, thank you very much for the link to Gasha, I somehow did not get on her page! It's really very interesting there.

but my first-born "rye from fugaska", seemingly not very, 🔗 when the smell of fresh bread was baked, and the taste was like Soviet rye cakes, maybe someone remembers such round slices in a cell on top, well, very tasty

Guys, is it possible to bake Borodino bread in our Panasonic? To make black black and tasty tasty?
If anyone has a recipe I will be grateful!

Guys, is it possible to bake Borodino bread in our Panasonic? To make black black and tasty tasty?
If anyone has a recipe I will be grateful!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98997.0
Try ... and don't judge strictly ...
An hour before the end of the program, you can open the lid and sprinkle with coriander beans, but this is not for everybody, and I didn't buy it)), when I had the opportunity ... I bought only powder ...

[Elizabeth]

Guys, is it possible to bake Borodino bread in our Panasonic? To make black black and tasty tasty?
If anyone has a recipe I will be grateful!

Elizabeth
In the Search engine (at the top of the forum page Search +) hammer any question and get answers, from which you choose the necessary
For example:

Borodino bread I (bread maker)

Good luck!

[rye according to the instructions for cotton]

Kind people! Can you tell me if it is possible to bake rye bread without any unhealthy additives (malt, kvass, panifarin, etc.) or are they necessary?
I've seen enough of TV programs about bread ... ..that's what they don't add ...
I really want to bake a delicious, good, harmless, harmless bread (for this I bought cotton) ... otherwise, after the store bread, the bellies swell and hurt ...

🔗 🔗 🔗
I answer myself after 19 days, that's what I did ...rye according to the instructions for cotton, but instead of malt, dry kvass (not brewed), the height of the bread is 10 cm. It turns out that malt and kvass are acceptable additives!

[lenucha]

lenucha , wonderful bread!
This is how, over time, the golden experience comes.A little more time and you yourself will be surprised how you baked such a beautiful bread being completely inexperienced. Or else there will be ... hearth breads and many others are waiting for you!

[lenucha]

It turns out that malt and kvass are acceptable additives!

lenucha
Congratulations on the black bread!
Have you looked at the composition of the dry kvass that you used? Now you understand why the replacement is permissible?
You were answered, look carefully
Further successes!

Added Thursday, 30 March 2017 12:36 PM

lana7386, did I miss something? where to look ?

lenucha
See Ot. 178 and O. 172.

[PROVEN BREAD RECIPESfor Panasonic SD-255 bread maker.]

PROVEN BREAD RECIPES
for Panasonic SD-255 bread maker.

EGG BREAD (500gr. Size "L")
Liquid components:
230ml of water;
2 tablespoons of butter (30g.);
2 eggs (shake before setting);
2 tablespoons of milk powder or 0.25 cups of milk (50 ml);
Dry components:
2 and 2/3 cups of wheat flour (500g.);
2 tablespoons of sugar;
2 teaspoons of salt
1.5-2 teaspoons of dry yeast;
Baking time: 4h., BASIC mode.

Dear Konstantin and all experts! I made bread today (put it overnight) according to the egg recipe. I checked the instructions for the same bread for my Panaska-257. Matches except liquid milk. Since there was no dry, then it was it that I used.
Result: The bread crawled out of the bucket, propped the stove lid, and accordingly, the crust turned out unevenly - one half fried, the other not.
Question: why was the loaf so smashed? The eggs were of category C0. Maybe you shouldn't have beat it with a whisk?

Did you use 230 ml of water + 2 eggs + 50 ml of milk? If so, then they obviously went over the liquid. For 500 g of flour, on average, you need 320-330 ml, and you got 50 grams more. Perhaps this is the problem.

If you repeat this recipe, leave 50 ml of water separately and be sure to check the kneading of the dough - the formation of a normal bun is required.

Hello everyone! I came to you to show off my white bread, though I already bragged in another Temka too

This LoLa recipe bread is called the Stagnation Loaf. I really liked this bread, it reminds me of a "former loaf for 25 kopecks", delicious, finely porous .... in short, what is needed (y) for our family. Well, I recommend it to everyone, try it ....!

Did you use 230 ml of water + 2 eggs + 50 ml of milk? If so, then they obviously went over the liquid. For 500 g of flour, on average, you need 320-330 ml, and you got 50 grams more. Perhaps this is the problem.

If you repeat this recipe, leave 50 ml of water separately and be sure to check the kneading of the dough - the formation of a normal bun is required.

Rina, thanks for the advice. I really combined milk, eggs and water in one container. Infused everything at once, respectively.
But mommy liked the bread

And does anyone bake rye bread in Panasonic with a minimum amount of wheat flour (or without it at all) and sourdough? Not Darnitsky, but closer to Borodinsky.
Share your experience!

[PROFILE]

I bake
you can in PROFILE look at the bottom in the list of bread recipes, there will be questions - ask about replacing some ingredients, incl.

Excellent - I'll read it ..
It's also great that we have the same HP)

[PROFILE]

I bake
you can in PROFILE look, below in the list of bread recipes, look, there will be questions - ask about replacing some ingredients, incl.

Arka , You wrote that you bake rye bread and gave a link to your "profile". I go there .... and it turns out that this is my profile
What???

Do not follow this link (it opens the viewer's own profile), but click on the house under the avatar, the user profile will open, and there will be a list of all the recipes.

Thank you! Now I understand

[Arka]

Arka , You wrote that you bake rye bread and gave a link to your "profile". I go there .... and it turns out that this is my profile
What???

lenucha, sorry, I was sure that the link will work for a specific profile
Rina72, thanks for excretion out of delusion

Nama for scho

[Rina72, Arka]

Rina72, Arka , how do you like my bars? (see above)
Nobody even praised ......, but I was hoping so !?

[lenucha]

lenucha, if about loaves of stagnation times, then I do not see pictures in this thread

[Rina72, Arka]

Rina72, Arka , how do you like my bars? (see above)
Nobody even praised ......, but I was hoping so !?

We post reviews on recipes and their performance only in topics with recipes

[Zest]

Another question is the same - who bakes pure wheat bread with sourdough in the HP from Panasonic owners?
I only know the French recipe from Zest

I posted a recipe for wheat-rye on live yeast, which I worked out just on the 255th Panasonic.

Wheat-rye 50x50 bread with live yeast (bread maker)

I baked a lot of wheat-rye in sourdough. But pure white?

I really wanted to bake custard bread from a Panasonic book 257
It is, in principle, a complete analogue of 255 (with the exception of the bucket)
The recipes I assume are the same.
Tell me who knows, how much liquid you need there.
When calculating, I got 500 ml.
Too much somehow !?
And for 600 g of flour -1 tsp. trembling is not enough !?