Proven recipes for Panasonic

Lenucha, I will definitely look at your bars I very often watch the vap version from my phone, but unfortunately there are no pictures in it

Thank you very much for this topic, comrades! Thanks for your tips and recipes
The day before yesterday I made a cake according to this recipe:

KULICH
Liquid components:
50 ml. freshly squeezed orange juice;
100gr. butter;
4 eggs (shake before laying);
For more sweetness and aroma of the dough, you can add 1 tbsp. l. honey;
Dry components:
2.5 cups wheat flour (450g);
4 tablespoons of sugar;
1 teaspoon vanillin
0.5 teaspoons of salt;
2.5-3 teaspoons of dry yeast;
Spice:
Raisins (candied fruits, nuts) full raisin bin (50-80gr.)
Baking time: 5h., DIET mode (BAKE RAISIN) with raisins

Vostrog! It turned out rosy, like a shoulder of a Brazilian girl. The first quarter was eaten just like that with milk, very tasty. I think it's perfect for tea. I just finished my last bite with butter and cherry jam mmm ...
While cooking, to my surprise, I discovered that there were no raisins or nuts. But there are dried dates. They turned out to be tough, I soaked them in boiling water and put them in a dispenser. Apparently, when the dispenser opened, a drop of date fell on the wall of the stove, and after baking it burned. It's unpleasant, I can't wipe it off.
Strange, but I didn't find a single piece of a date in the crumb

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 !?

The recipe for "Custard" Panasonic 257:
dry yeast 2 tsp
wheat flour 225 g
rye flour 325 g
salt 1.5 tsp
vegetable oil 2 tbsp. l
rye malt 4 tbsp l (40 g)
boiling water for malt 80 ml
honey 2 tbsp. l
coriander 1 tsp
water 330 ml
Note: pour boiling water over the malt, mix well, cool and add to the rest of the ingredients
Rye mode

The recipe for "Custard" Panasonic 257:

Thank you!!!!!
Have you tried it already? Which is tall or tight?
Can raisins be added?
if so how much
Instead of malt, we have a very thick and dense substance, either Glof or leavened wort.
According to the recipe for Black Air, instead of 2 tablespoons of malt - 1 spoon is most optimal for this substance
2 was a lot.
I look forward to hearing!

Hello COOLER!
Baked baked two times. A loaf turns out to be 2/3 of a bucket, a fairly dense crumb, small holes, the roof did not collapse. The first loaf turned out well, the second turned out to be damp. I think because of the quality of the rye flour, I used flour from different manufacturers. The vegetable oil used mustard. You can put raisins instead of coriander, you get something like "Karelian" (1.5 tbsp. L, only dried, so as not to overdo it).
Regarding the kvass wort, I can not advise anything, unfortunately. I am still a beginner in baking and I haven’t used the kvass wort yet (it is simply not on sale in our city, but I bought the malt quite by accident). Somewhere on the site I saw advice on replacing malt with kvass wort, but I don't remember where.
The bread is delicious! Good luck!

[Bread with semolina and cheese]

Bread with semolina and cheese


Ready bread weight 740g

in x / p Panasonic -255
Dry yeast - 1.5 tsp
Wheat flour -410g
Semolina - 45gr
Salt - 1.5 tsp.
Sugar - 1.2 tbsp. l.
Olive oil -35g
Osmosis water - 250g
Enzyme cheese -60g

Mode: Italian

Good day! I found your recipe "Bread with semolina and cheese", I really want to bake, but ...I have a Panas 257, and there is no "Italian" mode. Please tell me in which mode it is better to bake bread, pliz ...

[GSK]

GSK bake on the main one, you will succeed

Thanks for the advice! I'll try to bake, then unsubscribe ...

I bake cheese bread here for this recipe. It always works. The taste and smell are excellent.
(the recipe was not invented by me, but tested many times)

Ingredients:

milk - 200 g
flour - 500 g
hard cheese, grated - 100 g
egg - 1 pc.
salt - 1 tsp.
sugar - 1 tbsp. l.
butter - 30 g
dry yeast - 1.5 tsp.

Baking program:
Main. Medium crust.

Olga, thank you very much for the recipe! I will definitely try ...

To your health!
P.S. on the "medium" crust, the bread turns out with a well-fried crust, with the "light" crust I have not tried, because we all love fried.

mine, too, prefer fried crust ...

One of my favorites sourdough-tested:

Peeled rye flour - 230.0
Wheat flour - 270.0
Lactic acid sourdough - 150.0
Olive oil - 20.0
Serum - 300 ml.
Salt - 1.5 tsp.
Brown sugar - 1 tbsp l. (or honey)
Kvass wort - 20.0
Yeast 4.0
And depending on my mood I put in different flakes, bran or fiber.

🔗

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 !?

I constantly bake a custard in Panasonic 257.
My version for 400 g flour:

240 g wheat
160 g rye
2 tbsp. l. brew malt with boiling water 100 ml (while it is brewing, cooling down, I prepare a mixture of flour)
2 tbsp. l. vegetable oil
100 ml of dark beer from the refrigerator (you can do without it, you can use whey, kefir, etc.)
100 ml of water
1 tbsp. l. Sahara
1.5 tsp. salt
0.5 tbsp. l. panifarin (it is possible without it)
1 tsp dry starter culture (also optional - especially if a fermented milk product is added)
coriander
1.5 tsp. dry yeast (I have Saf-Moment)

As a result: for 400 g of flour, 330 ml of liquid (boiling water + beer + cold water + vegetable oil)
Basic mode
It always turns out a beautiful bread with a convex roof.

Good luck!

I bake cheese bread here for this recipe. It always works. The taste and smell are excellent.
(the recipe was not invented by me, but tested many times)

Ingredients:

milk - 200 g
flour - 500 g
hard cheese, grated - 100 g
egg - 1 pc.
salt - 1 tsp.
sugar - 1 tbsp. l.
butter - 30 g
dry yeast - 1.5 tsp.

Baking program:
Main. Medium crust.

Olga, and milk 200 gr or 200 ml?

Hello, I'm talking about the first post, or rather the leaven for rye bread. it is written that water must be added to the batter. I get more than 200ml per 200g glass of flour and do I need to mix all the components of the sourdough? I mixed it, but for some reason the leaven does not rise :(

[anjutia]

anjutia You got to the wrong place ...

Hello, I'm talking about the first post, or rather the leaven for rye bread. it is written that water must be added to the batter. I get more than 200 ml per 200 g glass of flour and do I need to mix all the components of the starter culture? I mixed it, but for some reason the sourdough does not rise :(

and it didn't rise

I found my mistake right here 🔗 I covered with foil

all the same, the dough is not taken from me for rye bread

I bake cheese bread here for this recipe. It always works. The taste and smell are excellent.
(the recipe was not invented by me, but tested many times)

Ingredients:

milk - 200 g
flour - 500 g
hard cheese, grated - 100 g
egg - 1 pc.
salt - 1 tsp.
sugar - 1 tbsp. l.
butter - 30 g
dry yeast - 1.5 tsp.

Baking program:
Main. Medium crust.

Tell me (I just bought a stove today) how to navigate in size? It is not always indicated in the topic at what size a particular recipe is indicated and what should be selected at startup. Probably by the weight of flour? That is, if the recipe is given here at 400 grams, then is L small, if at 500 - medium, and at 600 - maximum? Am I thinking right?

And how to calculate the best proportions if I always need the largest by weight (6 people family), and most recipes are for babies or medium

[Cartoon-Mulya]

Cartoon-Mulya By the weight of flour, think right! There is a recalculation of proportions on the forum, here

Recalculation of the number of ingredients in the bread recipe. To help beginners.

I honestly read the whole topic. Many thanks to everyone for sharing experiences.
A recipe for bread made from several types of flour was mentioned here several times. My kids like it sooooo much. Let me share your impressions. To begin with, here is a recipe from the book:

for size M
mode basic
medium crust

Dry yeast 1 1⁄4 tsp
Wheat flour 225 g
Corn flour 4 tbsp. l. (40 g)
Hercules / rye flakes, barley 4 tbsp. l.
Salt 1 1⁄2 tsp
Sugar 1 1⁄2 tbsp l.
Powdered milk 1 1⁄2 tbsp. l.
Oil 1 1⁄2 tbsp. l.
Water 220 ml

Instead of cornmeal, I take whole grain; flakes - I measure out 4 grains from Myllyn Paras with a measuring spoon (a tiger cub is drawn on the pack). Today I took 6-grain flakes from Uvelka (oat, wheat, barley, rye, wheat and buckwheat from chopped cereals) - wonderful. The bread turns out to be high (but does not support the roof). Delicious and tender. Beautiful marble crumb with interspersed with flakes.
At the same time, there is a small "but". It has never been done without adding wheat flour (about 50 grams) during kneading. There is clearly an imbalance between dry and wet ingredients in the recipe. Can you please tell me if I can reduce the water by 20 ml? I really want to use the timer :-) and not guard the first batch.

Panasonic 257 does an excellent job with light dough, so you can use the timer without interfering with the bun. The proportions are correct. Try the Diet setting, which is 1 hour longer for whole grain breads. Good luck!

Boka, thanks. try

Added Thursday, 30 March 2017 12:46 pm

in fact, on the "dietary" it turned out wonderful! Thank you

Please tell me, what kind of butter to add, for example, in a cake recipe?
Thank you.

Girls, can you please tell me if it is possible to replace powdered milk with powdered cream in French bread?

[katco]

katco
If you are not afraid of the composition of dry cream, feel free to replace ...

[katco]

katco
If you are not afraid of the composition of dry cream, feel free to replace ...

And something even did not read the composition. my husband just asks to bake this bread for him for breakfast, but I didn't have any powdered milk, so I think ... Will it work or not?

[katco]

I didn't have dry milk, so I think ... Will it work or not?

katco, yes getandtsya-flooratread, do not even hesitate !!!

By the way, if there is no milk powder at hand, feel free to replace the water with an equal amount of liquid milk and you will have uastier ...

And something even did not read the composition.

If interested, here are some examples:

Preston Instant Dry Cream Based on Vegetable Fats

Ingredients: glucose syrup, coconut oil, milk protein, emulsifier E
471, stabilizer E 340, anti-caking agent E 341.

Instant dry cream on a vegetable basis

Ingredients: dry glucose syrup, vegetable fat, sodium caseinate,
stabilizer E340, emulsifier E471, anticoagulant E551, dye
carotene E160a, flavoring is natural.

Prinsen cream dry for coffee

Ingredients: glucose syrup, vegetable oil, stabilizer E340, sodium
polyphosphate E452, milk protein, emulsifier E471, anti-caking agent E551,
beta-carotene E160a.

[katco]

katco, yes getandtsya-flooratread, do not even hesitate !!!

By the way, if there is no milk powder at hand, feel free to replace the water with an equal amount of liquid milk and you will have uastier ...
If interested, here are some examples:

Preston Instant Dry Cream Based on Vegetable Fats

Ingredients: glucose syrup, coconut oil, milk protein, emulsifier E
471, stabilizer E 340, anti-caking agent E 341.

Instant dry cream on a vegetable basis

Ingredients: dry glucose syrup, vegetable fat, sodium caseinate,
stabilizer E340, emulsifier E471, anticoagulant E551, dye
carotene E160a, flavoring is natural.

Prinsen cream dry for coffee

Ingredients: glucose syrup, vegetable oil, stabilizer E340, sodium
polyphosphate E452, milk protein, emulsifier E471, anti-caking agent E551,
beta-carotene E160a.

Thank you so much! I'll keep it on mind!

KULICH
Liquid components:
50 ml. freshly squeezed orange juice;
100gr. butter;
4 eggs (shake before laying);
For more sweetness and aroma of the dough, you can add 1 tbsp. l. honey;
Dry components:
2.5 cups wheat flour (450g);
4 tablespoons of sugar;
1 teaspoon vanillin
0.5 teaspoons of salt;
2.5-3 teaspoons of dry yeast;
Spice:
Raisins (candied fruits, nuts) full raisin bin (50-80gr.)
Baking time: 5h., DIET mode (BAKE RAISIN) with raisins

I cook exactly according to the recipe from the book and it turns out EXCELLENT))

More and more I try to adapt the bread maker for my purposes. Today I decided to try to make a dough for oatmeal cookies in it, I really didn't want to interfere with my hands, and I'm sorry for strength.

OAT COOKIES
Required:
1. Wheat flour 0.5 cups (80g);
2. Oatmeal - 1.5 cups (I don’t know in grams);
3. Butter - 100 gr;
4. Sugar 0.5 cups
5. Baking powder or soda (1 tsp.)
6. Nuts and raisins - if desired, I did it for the first time without them.
7. 1 egg (Attention! This was not in the recipe, but without it the cookies would not stick together).

IN THE BUCKET OF BREAD Maker, WE PUT IN QUEUE:
1. Flour
2. Baking powder
3. 0.5 cups of ordinary oatmeal + 1 cup of flakes, ground with a blender (you will get oatmeal grains chopped into small pieces, but you should not get carried away so that small grains remain, grinding literally 5 seconds);
4. Sugar 0.5 cups (less is possible - according to your taste, if you don't like sweets or want cookies to be less nutritious);
5. We heat the oil in the microwave and pour it into a bucket;
6. At the end, put the egg.

I put PROGRAM 20 bread maker (Pizza dough) - it is the only one without prior standing.
At this time, I take out the baking sheets and cover them with baking paper. A little vegetable oil on the paper.
When the first batch is over, I stop the program - the dough is ready!
It looks like oatmeal stuck together in oil :))).
Next, we make cookies. I did this: I roll a ball in my hands, put it on a baking sheet and press it with my palm to make a circle.
Please note that the stumps grow in size, so leave some space.

We put in a preheated oven at 180 DEGREES. I baked for about 15 MINUTES, but it is better to control how they begin to brown (brown) - that means it's ready.

The quantity in the recipe is enough for cookies for 1 baking sheet.
I did all this at once in a double size (I increased all the products by two) and baked on two baking sheets at once, the bread maker calmly kneaded everything without straining. But I don't know who has what capacity, see for yourself.

The cookies turned out to be very tasty, real oatmeal :)))
Sorry I can't take a picture of a cookie and show you ...
Good luck!

My family likes Wheat-rye with caraway seeds. Found here on the forum (though, sorry, I don't remember the author). How much baking has always turned out
Wheat flour-230 gr
rye flour-170gr
vegetable oil (olive) -2 tbsp. l.
salt-1.5 tsp l.
sugar-1 tbsp. l.
yeast-1.5 h. l.
Water + 1 egg-300ml
cumin 1.5 tbsp. l. (it is possible without it)
basic program, L, medium crust.

Today I baked Kulich from the manual for the 2501 model. First I put it, and then I read that the eggs need to be shaken before laying. Well, nothing, how could I shake it with a fork in a bucket. Then I read that the cakes were burning, I got scared and set the alarm for early morning to turn it off 7 minutes earlier, as I advise. Surprisingly, nothing burned, calmly waited for the end of the program and took it out. The cake is delicious, but I like it sweeter. Next time I will not add nuts, but put more raisins.
Here's what happened:


In the photo, the cut is slightly windy, I cut it off for my husband for breakfast and did not cover it ...

Hello!
I looked in a book with recipes (instructions) for my Panasonic 257 (bought recently) and saw bread with yogurt.
And the recipe also contains "yeast B" and "yeast R" - what are these? And how to count them in dry yeast "Saf-moment"?

[read-study]

Hello!
I looked in a book with recipes (instructions) for my Panasonic 257 (bought recently) and saw bread with yogurt.
And the recipe also contains "yeast B" and "yeast R" - what are these? And how to count them in dry yeast "Saf-moment"?

Instructions needed read-study carefully, and not to look, everything is written there:
YEAST - IN --- FOR REGULAR BAKING
YEAST - R --- FOR ACCELERATED BAKING
With accelerated baking, an increased amount of yeast is used, dry!

Thank you so much!
I did not look at the section with recipes because I read here that there are a lot of typos in them.
Therefore, I am guided by this forum

Hello, we bought a bread maker 3 months ago, we actively bake it every day, but according to recipes from the instructions, but yesterday we bought rice flour, can someone tell me the recipe for bread with this rice flour?

Tell me, who knows, a recipe for bread with mashed potatoes. I have 2500.

Hello, we bought a bread maker 3 months ago, we actively bake it every day, but according to recipes from the instructions, but yesterday we bought rice flour, can someone tell me the recipe for a bread with this rice flour?

read here
TYPES, VARIETIES AND PROPERTIES OF FLOUR FROM VARIOUS GRAINS AND GRANULES

and here
##1062

Added Thursday, 30 Mar 2017 12:51 PM

Tell me, who knows, a recipe for bread with mashed potatoes. I have 2500.

look here ##1014

Tell me, who knows, a recipe for bread with mashed potatoes. I have 2500.

Excellent Romijn bread

Wheat-potato tin bread (oven)

I just can't reset the Gluten-free program and turn on Baking for Borodinsky as in the recipe
https://Mcooker-enn.tomathouse.com/in...=9345.0
Panas 257, turned it off for 10 minutes, turned it on and he does not allow to select only Baking for an hour and a half, does not allow to turn anything at all, puts the Main-Baking machine with proofing on the machine. Do you need to turn on the baking right away? AS!?

But you can't press and hold the old (stop) button?

Disable HP by holding down the Start button for a while (if the red light is on, if not, then go ahead). Select the desired program / mode and then press Start.

I pressed the stop, even turned it off from the network and waited for 20 minutes (257 with memory for protection against power outages). Included - the Gluten Free program does NOT burn, but HP does not allow setting the Baking mode. Sets the default Main Mode to 4 o'clock and others. It is NOT possible to put "Baking 1-30 h". Eat Baking 30 min or 1:55. All other programs and modes - 4-6 hours ...

The default is always Basic Mode when you turn on HP. First you need to select a program / mode and only then press Start.

Yes, I figured it out.
I can not find the program \ "baking 1 h 30 min" mode ... what is this combination?

select a baking program ... add time with the timer ..

here the devil has already pressed bake rapid and HP began to interfere, everything, perfectly rising dough, fell off
How to fix?
If you leave it on the main part for 50 minutes at rest? will rise?

turn off everything, wait for the next rise and turn on the baking ...