Proven recipes for Panasonic

how much to wait?
in 40 minutes it has already risen (left on rest for 40 minutes) by 70% of the previous volume.
bake?

perhaps it is necessary to bake ... this is Borodino ... he does not like to be "squeezed" a lot .... otherwise it will stop and the roof will fall off ..

Thanks for the help, always my impulsiveness fails me
I'll write tomorrow what happened, I'm already half past two in the night

[HERE (mouse click)]

We read about the features of the operation (selection of programs) of the Panasonic bread makers HERE (mouse click)

Thank you.
Yesterday I had a collapse just

The bread turned out!
The taste is great!
The crumb is a little sticky, the crust is a bit thick (I think, because of all these twists and turns with intermittent heating).
The roof is flat, everything is beautiful, large-pored.
Only a little more salt in the sl. just put
It's a pity there is no camera now.

Congratulations.. . by the way ... yesterday you clearly saw the "manual" mode of baking rye breads ... this is when one batch, one proofing, deboning, additional raising and baking ...

exciting, but very long

exciting, but very long

yes .. go to the store quickly ...
for a long time, when sponge or sourdough bread is made ... time goes on there for days .... and then quickly ... 2-4 hours and your OWN, correct, without any unnecessary additions bread is ready!

Hello everyone!
Most recently, I became the proud owner of a Panasonic SD-2500 bread maker. And today I baked my first bread, having previously read a very useful and understandable for beginners guide to baking bread!
And it turned out to be almost the same as in the picture.

I didn't have time to try it yet, it is cooling down now. But I would like to say a huge thank you for the clear and accessible information!

Below is a photo of the bread:

Hello I am a beginner. Please tell me if there is a recipe for panasonik 2501 cupcakes and which program to bake. Thank you so much

[Cupcake with sour cream]

Cupcake with sour cream

1 glass of sour cream, (200gr)
1 tbsp. sugar, (200gr)
2 eggs,
2 cups flour, (glass 200gr)
1.5 tsp baking powder
1 pack of vanilla sugar
Handful of nuts
Handful of raisins
Handful of dried apricots

I put the cake on the oven according to this recipe.
Added raisins large + small + dried apricots cut with scissors.
Everything is lightly rolled in flour.
A handful of nuts were poured on top. They can be seen under the powder.
I did not knock down anything with a mixer.
I did everything with a fork.
"Extra" took flour.
Baking for prog. Baking 60min + 10min. left in the oven.

Ready weight = 860g

Added Thursday, 30 Mar 2017 12:55

[DonnaRosa]

DonnaRosa excellent result
offtopic ...with such a nice nickname and such cupcakes, your avatar asks for a different image ...

This is not the first time we have baked Egg Bread. It always turns out very good. delicious, and to the last crumb "destroyed" by the whole family !!! 🔗

Added Thursday, 30 Mar 2017 12:56 pm

And today they baked Easter cake .. 🔗


We are waiting for it to cool down, but the smell is worth it ...

Wait !!! Tasty!!!

Good day! Be so kind, we just recently became the owners of the HP Panasonic SD-2500, explain to dummies: are there any proven recipes for our model, otherwise after looking at the forum, recipes for the Panasonic SD-2501 are mainly given, unfortunately I did not find any tips for making bread from rye flour, since there is no "Rye" mode, and if this is not possible, then please explain - is it possible to put a comb from the Panasonic SD-2501 model on ours and if it will not burn. I am grateful in advance and I apologize if I did not carefully read the answers, if possible, provide a link. Thanks a lot in advance.

Good day!

Sourdough rye bread

240g rye sourdough
1, h. L. salt
1.5 st. l. cumin
2 tbsp. l. dark malt
190 ml water
380g wheat flour (usually 1 grade)
1 st. l-dry starter culture

I kneaded the dough on the "Pizza" program (45 min with heating).
I interrupt the program after 20 minutes of mixing.
She pulled the stirrer out of the bucket. I put the dough and left it in a bucket in the oven overnight.
The dough is pleasant, it smells good.
In the morning, the dough doubled.
I switched on the "Baking" program for 70 min.
I kept it for 10-15 minutes in the stove after turning it off.
She pulled out the bread. I moistened it with a brush. I put it in a bag, covered it with a towel.
Still warm, but not hot, she freed it from the bag, but left it to cool under a towel.
I cut the cooled bread on a slicer.
I put it in portions in two or three bags.

Yesterday I asked a question about my stove DonnaRosa shared her recipe, we are very grateful to her, but no one suggested about the spatula, maybe someone in you, we will be very grateful, thanks in advance! We tried it according to the recipe from the book: egg, regular, with the addition of rye flour and cake - it's just a miracle!: Nyam:

Yesterday I asked a question about my DonnaRosa stove and shared her recipe, we are very grateful to her, but no one suggested a spatula,

I do not change the scapula to a comb. An ordinary stirrer is suitable for everything.

Guys, thanks for the tip on "proven recipes"!
With joy and pleasure I spoil my little men with bread with beautiful roofs!
But, here I am a lover of bran bread. According to the recipe from the book attached to the HP, it does not work, I showed it - the roof is falling, but I did not find it in your recipes either.
Can someone thread share valuable and tasty information for me?
I will be grateful in advance!

OFF. in order not to litter the forum - tell me if these recipes can be used for other HP (essno with a different sequence of "backfill")

Good day.
I also had a problem with bran bread from the recipe for the Panasonic 2501 bread maker. I wrote to the forum, and I was told that there was an error in the amount of water. It says 430 ml, but you need 300-320 ml of water! Not more. And at first, my bread, too, turned out to be wet and with a collapsed roof. I didn't really know what to do, because before that, according to the recipes from the instructions, it turned out with a bang! Here, change the recipe and you should be good to go. Good luck!

[Slightly gray nourishing fluffy bread]

Slightly gray nourishing fluffy bread

I put everything in a bucket in the evening, with the expectation that at 9 am the bread would be ready.
A delicious smell woke me up.

Wheat flour - 425 (300)
bran 25g (15)
butter- 30g (20)
dry yeast - 2/3 tsp (1/2)
salt -2h l. (one)
water - 250ml (175)
rye sourdough -200gr (140)

Program: French

Small portion in brackets.
I bake small bread. The weight of the finished small 570g.

[Excellent tasty and satisfying gray bread]

I changed the recipe a little and increased the portion by 1/10, that is, I bake 8/10 of the large bread.

Excellent tasty and satisfying gray bread

Wheat flour, premium or first grade - 360g
olive oil - 3 tbsp. l
bran - 20g
salt - 2 tsp l
rye sourdough - 160g
fresh yeast - 6g
water - 210g

Program: French

I'll post a photo later.

Good day! A week ago, my husband heeded my prayers and gave me the latest model of bread maker. I understand that it differs from the previous ones only in that there is a yeast dispenser? White bread baked - delicious, Sverdlovsk Pekla cake - very tasty, but the dough for pies turned out to be a little rubbery according to the main recipe. I would like to be airier. What to do? Add more water? How many?

Good day!!!! Recently purchased HB Panasonic 2502. Many breads have already been tried. it's a pleasure to bake in it !!!
But the only thing that is not clear to the teapot (you tell me) is about the preparation of the dough .... And bake in the oven .... all sorts of buns and pies ...!
For example, I can load into it the ingredients according to the recipe I had previously checked (for example, Easter cake, which the Raschel was kneading with my hands .....) and run program No. 13 "Basic" (2.20 min), and if with something with raisins and
t d, then № "Basic with raisins" (2.20 min). So yes??!!
And when to use the "Pizza" mode? (Well, by the pizza itself ...) - 45 min cycle ...
Can someone tell you who and how uses dough kneading in HP ?!

The kneading is done using the Dough program. The amount of flour should not exceed the maximum allowable (you can follow the recipes in the instructions for the maximum size). Bake in the oven, since all recipes require adaptation to HP.
If you want to bake in HP, then look for recipes on the forum (already tested and adapted).

That is, a previously tested recipe for dough, which was kneaded by hand, may not be suitable for kneading in Xn ?? To bake further in the oven ...

After much experimentation and reading useful messages, I finally worked out the technology of rye bread with a "normal" roof.
I was interested in the "quick" recipe (lazy to mess with the leaven) and the use of pressed yeast (and this is just for fun, and not because there are no activated ones on sale). So:

Bread maker Panasonic 2501 mode - rye

Ingredients:
Wheat flour - 250 g
Rye flour - 200 g
Rye malt - 50 g
Salt - 7 g (1.5 tsp)
Sugar - 30 g (1.5 tbsp. L.)
Refined sunflower oil - 20 g (2 tbsp. L.)
Apple cider vinegar - 20 g (2 tbsp. L.)
Pressed yeast - 20 g
Water - 280 g

Ready bread 780-800 g

From the experiments I realized that in addition to the exact adherence to the recipe, it is also important to load everything "correctly" into the bucket. Especially with compressed yeast. since they need to be diluted in water first. Therefore, the bookmark order is:

1.Pour the malt in the center with a slide.
2. dilute salt, sugar and 100 g of water in a cup, add vinegar there and pour along the edges of the bucket to the bottom.
3.Pour the liquid carefully with flour - rye and wheat, so that a hole is formed in the center of the bucket.
4. Pour sunflower oil and yeast diluted in the remaining 180 g of water to this hole.
5. put in the bread maker and wait for the end of the batch. we correct the bun so that it is in the center, otherwise it will turn out like in the 3rd photo - a bit skewed.



tried adding ground coriander (3g) poured after malt. It seems worse with coriander


I tried to add dried apricots and prunes (I bought the smallest and cheapest ones, washed them, let the water drain, cut them in half) pieces of about 1 cm in size with a total weight of about 150 g fell asleep on top of the entire styling. So they were in the bread, they did not grind.



the cut, unfortunately, did not take a picture, but dried fruits were distributed evenly throughout the volume.

I hope someone will find it useful.

After much experimentation and reading useful messages, I finally worked out the technology of rye bread with a "normal" roof.
I was interested in the "quick" recipe (lazy to mess with the leaven) and the use of pressed yeast (and this is just for fun, and not because there are no activated ones on sale). So:

Bread maker Panasonic 2501 mode - rye

Please tell me what can be used to replace malt?

Please tell me what can be used to replace malt?

Somewhere here there were reports that kvass wort or concentrate was used instead of malt. and dry and it seems even liquid, look. But I haven't experimented with that yet. But I tried to brew malt - I didn't notice much difference with when I just filled it up.

Please tell me what can be used to replace malt?

in dry kvass "Saf" the bag that is not yeast

[Paul64]

Paul64, expose as a separate recipe!

[Paul64]

Paul64, expose as a separate recipe!

Rina, thank you very much for the offer, but I think not worth it. I am ashamed to have just "found" your recipe. They practically do not differ. I have a slightly thicker dough, which is probably why the crust is quite tough. But I just love the crust in bread. But I really liked your method to make wheat dough separately and then pour everything else into it. I'll try to do it myself.

[KULICH]

KULICH
Liquid components:
50 ml. freshly squeezed orange juice;
100gr. butter;
4 eggs (shake before laying);
For more sweetness and flavor 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

Tell me, who baked this cake, they forgot to add that kind of water, for any 500 g of flour there should be at least 300 ml of liquid?

Juice, melted butter, eggs are also liquid, if all this is put in one bowl, it may well turn out to be about 300 ml. LIQUIDS

And cake (muffin) dough always differs in consistency from bread dough

Juice, melted butter, eggs are also liquid, if all this is put in one bowl, it may well turn out to be about 300 ml. LIQUIDS

And cake (muffin) dough always differs in consistency from bread dough

And another question, I have a 254 oven and I don't have a dispenser, tell me when, or after what time to throw raisins and how much in grams or what kind of grain?

Tell me, who baked this cake, they forgot to add that kind of water, for any 500 g of flour there should be at least 300 ml of liquid?

I baked Easter cake according to this recipe. Everything turns out great!

Finally I found unfermented dark rye malt on sale.
I baked Zavarny bread, recipe super, ground coriander, but not a teaspoon, as in the recipe, but a table one. I ran out of rye flour and lacked 125 grams, replaced it with buckwheat flour. The bread tastes great.
And I also checked the recipe for "Rye with Bran" - also excellent (330 ml of water, not 430, this typo was already mentioned).

Finally I found unfermented dark rye malt on sale.
I baked Zavarny bread, recipe super, ground coriander, but not a teaspoon, as in the recipe, but a table one. I ran out of rye flour and lacked 125 grams, replaced it with buckwheat flour. The bread tastes great.
And I also checked the recipe for "Rye with Bran" - also excellent (330 ml of water, not 430, this typo was already mentioned).

Bliiin! Yai forgot about this typo (((Yesterday I baked, though without bran with rye flour additionally. I think that this is my so-dried bun))) But, in principle, it turned out to be normal. Slightly sticky))

Checked the recipe for SD-2501 - Rye with bran mode No. 7.
Only instead of rye flour (200 gr.) I took 1 grade wheat flour, the rest was as in the recipe, and added 2 tablespoons of dry mustard - it turned out to be very tasty mustard bread. I baked it on mode No. 1.

I baked Zavarny bread, recipe super, ground coriander, but not a teaspoon, as in the recipe, but a table one. I ran out of rye flour and lacked 125 grams, replaced it with buckwheat flour. The bread tastes great.

I also liked this bread. Did everything exactly according to the recipe, kneaded normally. It turned out beautiful, seemingly well baked.

Here's how it turned out))). And I also sprinkled with coriander.

Hello bakers! For a month now I have been the happy owner of HP.
I confess that I started to bake the first bread with excitement, having previously read on the forum, of course, about the failures that befell newcomers in this difficult matter. But luck was on my side, and the first bread was a success, adding excitement and confidence in my abilities.
Until now, like crazy,: crazy: I can't wait for every fresh loaf to grab a crisp (I ask you not to throw your slippers, I know that warm bread is harmful), and since baked goods, as a rule, are ready only late in the evening, I feel that I will soon move to another weight category (eh, my friend warned me ...).
But that's all, as they say, lyrics. The question now ripe is this: my husband bought whole-grain rye flour "Kudesnitsa" (I ordered rye, meaning peeled, not at all assuming that rye is also in the range of our collective farm). Please advise your friends where and how best to apply it. I myself find recipes using whole grain wheat, I do not risk experimenting and just replacing wheat with rye, suddenly some peculiarities are characteristic of it. Maybe someone has proven recipes for using it.I would ask you to take into account, please, that I have not been lucky enough to buy any additives for very-strong rye bread such as malt-agram-panifarin. Thank you in advance.

Congratulations on the beginning of the long journey of a FREE baker!

Just substitute whole grain rye flour for wheat flour in recipes. Equal weight quantity. (for example, instead of 20 grams of wheat - 20 grams of rye).
Find YOUR most delicious almost rustic bread recipe. When replacing up to 10% wheat flour, agrams and panifarins are not required. Only control the KOLOBOK (a separate topic on the site).
The more bran and whole grain flour in bread, the more low-calorie it is.
Good luck!

Thank you for your responsiveness and recommendation, we will try!

I have a Panasonic 2500.
I took the recipe from 🔗 YEAST BRAID WITH PLUMS

170 g milk
1.5 teaspoons dry yeast
350 g flour
50 g sugar
50 g butter or margarine (82% fat)
1 egg
¼ teaspoon salt

For filling:
Plum
Sugar
The amount of sugar and plums are solely to taste and availability

Dough program. Main.
The dough is very soft and tasty.
Bake in the oven 180-200 degrees.

I constantly bake bread according to the recipe given in the instructions. It turned out just super.

Rye custard bread

This is how it turns out! Amazing!

And for some reason I did not rise well. I also did everything strictly according to the recipe, only in Panasonic 2502 (where yeast is poured through a dispenser). But for some reason the bread rose only to half of the bucket, inside, closer to the bottom, it did not rise almost to the point of stickiness ... Delicious, but not airy, as I expected. Maybe replace the yeast? (put Saf-moment)

He made rye bread with leavened wort. The first bread came out as it should, but in the second I went a little too far with water. Well, that is, I saw that the dough was thin, but it was interesting to check my guess and see what happens. And here's what happened

Good evening! I "teapot" so far, baked only a few times. I just want the bread to be sprinkled with sesame seeds and how can I do it? as I understand it, if I pour it into the dispenser, this sesame will be inside, and I want it to be on top.

Added Thursday, 30 March 2017 2:43 pm

I found this recipe Cheese bread
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 not enough milk will be? as I understand it is L?

[Have you checked this recipe, that is, baked bread according to this recipe?]

I found this recipe Cheese bread
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 not enough milk will be? as I understand it is L?

Have you checked this recipe, that is, baked bread according to this recipe?

He made rye bread with leavened wort. The first bread came out as it should, but in the second I went a little too far with water. Well, that is, I saw that the dough was thin, but it was interesting to check my guess and see what happens. And here's what happened

The photo shows that the liquid was not a little, but a lot was more than necessary.

not yet baked just going.

[their own, already tested,]

not yet baked just going.

In this thread everyone gives their own, already tested, recipes.

I found this recipe Cheese bread
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 not enough milk will be? as I understand it is L?

you add all the liquid (milk, cheese, egg, butter) and you will get a normal amount of liquid for that amount of flour