Proven recipes for Panasonic

He made rye bread with leavened wort.

We bought a Panasonic 2501 bread maker, there is no limit to joy: girl_skakalka:: girl_skakalka:: girl_skakalka :, I bake bread every day, I decided to try custard (rye), there is no rye malt / in principle sales and I don’t know what / where and how it’s sold / generally put dry kvass 4 tbsp. l., the first time it turned out delicious only for 2 days, it became sticky, 2 times I did it as in the photo, too, fell in the middle and like glue (fortunately, there are domestic animals), so my question is: 1. what can replace rye malt, 2. Has anyone tried to bake Borodinsky, share a proven recipe. Thank you.

I checked the recipe "Bread on kvass", but instead of kvass, ordinary water. So in the recipe 400 ml and the roof of the bread turned out to be very very bad. The reason is the amount of liquid, next time I poured 370 ml of liquid - it turned out super.

Added Thursday, 30 Mar 2017 2:44 PM

He made rye bread with leavened wort.

We bought a Panasonic 2501 bread maker, there is no limit to joy, every day I bake bread, I decided to try custard (rye), there is no rye malt / in principle sales and I don’t know what / how and how it is sold / generally put dry kvass 4 tbsp. l., the first time it turned out delicious only for 2 days, it became sticky, 2 times I did it as in the photo, too, fell in the middle and like glue (fortunately, there are domestic animals), so my question is: 1. what can replace rye malt, 2. Has anyone tried to bake Borodinsky, share a proven recipe. Thank you.

There are a lot of Borodinsky's recipes in the "Yeast Bread" section.

Added Thursday, 30 Mar 2017 2:44 PM

I baked on SD-2501 according to the recipe "White spelled bread", for the medium size 340 ml of water is indicated, I added another 10 ml, it turned out what we need. The roof is flat, the bread itself is very dense, everything is baked well, the weight is 772 grams.

no rye malt

Search the markets. I also thought not, but I looked well and found it. I bought two packages at once and now I don’t know what they say. You need to search in departments selling flour, cereals, pasta, seasonings, etc.

baked egg bread according to the recipe for cotton, pre-beat the eggs with a mixer along with water, troublesome (
and now I think, was it necessary? if you just add eggs without first beating, nothing unexpected happens?

[Meggi]

Meggi, I never beat eggs for baking at Panasonic. Everything turns out great and so

[Meggi]

Meggi You didn't have to whip anything. Bake recipes from the forum and including from this section. Do not forget that Panasonic, HP-machine, and basically baked on it, as "threw and forgot for 4-6 hours"

wasted labor (
clear.)

by the way I tried egg bread, I won't bake anymore, milk is tastier

Added Thursday, 30 March 2017 2:31 pm

in the evening I will try to bake rye, but there is no malt, there is Extra-R, can I replace it? and yet, is it necessary to stir it in boiling water or add it like that?

[error]

Malt gives the color and aroma of malt bread, it can be partially replaced by kvass, its concentrate or beer. Extra-r is an acidifier, do not overdo it carefully, in whole grain from instructions error

bake from here Darnitsa bread from fugaska

I tried to bake egg bread - I didn’t like it, dairy bread seemed like a long loaf for mine, but simple bread at 08 mode (6 hours) - with a bang, everyone likes it, they only ask to bake it, but instead of butter, I replace 1 tbsp with sunflower ... l.

[dietary with raisins]

I report, the Bread turned out to be excellent (dietary with raisins, small loaf, recipe from the book. Instead of water - potato broth. The liquid is 20 ml less than in the recipe (it can be as in the recipe, but I decided to play it safe). It turned out to be a loaf with a hat, delicious.

I bought this thing:

🔗

has anyone tried it?

Added Thursday, 30 March 2017 2:39 pm

today I baked a cake, according to a recipe for a bread maker ...
turned out to be not at all sweet if next time I add more sugar. won't spoil the sand?

Added Thursday, 30 March 2017 2:39 pm

Shas took up the dough for pies, the recipe was proven, before the purchase of cotton, she kneaded by hand, now the dilemma is, in which mode to put?
I thought for a long time, between 13 and 15 and decided to choose 13 program-main
prescription: 600g flour, 250 milk, 2 eggs, 50g butter
advise bakers

Added Thursday, 30 March 2017 2:39 pm

no one comes here? my questions are unanswered. (
where to go, can you advise?

[Meggi]

Meggi Here we discuss Proven Recipes for Panasonic you in
general section Panasonic SD-2500, SD-2501, SD-2502 (2) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169416.1960
You can knead the dough on the "main dough" program and on the "yeast dough" program
Easter cakes live throughout the forum, search for help 🔗

I tried the French bread program 08, but made some changes, instead of milk powder and water I added 280 ml milk.
It turned out great bread, I advise you try

[Wheat rye bread]

Wheat rye bread

Wheat flour - 375g
coarse rye flour - 190g
salt-2h. l.
brown malt - 2-3 tsp (but more is possible)
cumin-1st. l.
dry sourdough - 1 tbsp. l.
fresh yeast-7g
water-390ml

Program: Italian (4.5 hours) at Panasonic x / p
Dissolve yeast in 100 g of total liquid.
I mix all dry ingredients well,
I pour the liquid on top.
After turning off the cotton, I leave the bread in it for about 20 minutes.
Then I carefully remove it and let it cool in a cotton towel until it cools completely.
I cut the completely cooled bread with a slicer.
I store it in the refrigerator in bags.
Part in the freezer.

Today I baked a gray bread.

Dear bakers, good day to all!
I want to bake rye-wheat bread in Panasonic 2502, can you please tell me if you can bookmark products according to the principle “flour in water”, can this be applied to this model, or still follow the instructions “liquid on top”?

It is better to follow the instructions to Panasonic

It is better to follow the instructions to Panasonic

Thank you for your help, otherwise doubts are plagued by vague

Useful link Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Darnitsky bread Darnitsa bread from fugaska
Section: Wheat-rye yeast bread
Malt, flour, yeast and all sorts of things for HP in Orange Savushkina st. 37

sazalexter, thanks!
It was Darnitskiy bread (by fugaska) that I undertook to bake, while there was no malt and other sourdoughs.
I will definitely go to Savushkin, tomorrow they should really bring the order from Khlebdom, but they warned that not everything is in stock
I just want to drive to the Farmers' Market shopping center for a breadbasket, it's almost

Doubts should not torment ... There is a question and there is an answer.

By the way, if you come across the phrase "necessarily flour in water" on the forum, then it actually describes the principle of adjusting the dough - it is easier to add flour to a liquid dough (that is, flour into water) than to try to soak too tough dough (i.e. i.e. water into flour). It's just that some bakers don't read very carefully, so then they begin to tell that "flour in water" is the order of laying products.

hello, please tell me what baking powder is, and how it can be replaced, or maybe without it

Can I ask you more questions? Yesterday I baked the first rye - wheat Darnitsky Fugaskin, it turned out superb! But, I didn't quite like the taste, there is little salt, there is no sourness and there is not enough spice, it turned out gray. I want to add ground coriander and dill to the next bread. Husband really said he was cool
question 1-when is it better to put spices at the beginning of the batch, or in a bun?
question 2-take dry herbs or fresh?
question 3 - for sour bread, what should be added? (I don't bake on kefir and whey)
question 4 - to make the crumb darker, what to add?

Added Thursday, 30 Mar 2017 2:42 pm

hello, please tell me what baking powder is, and how it can be replaced, or maybe without it

here is a twig about him.

Baking powder (baking powder)

For a long time, I have poured all dry ingredients into the scales when weighing,
then mix well with hand.
I pour everything into a bucket of cotton, then pour in the yeast dissolved in some of the water.
I pour all the rest of the liquid onto the very top.

Added Thursday, 30 Mar 2017 2:29 pm

question 4 - to make the crumb darker, what to add?

I add brown malt.
For bread 1 or 2 tbsp. l. It smells of rye bread, gives both color and sourness.

[Wheat-rye 50/50 with live yeast]

Can I ask you more questions? Yesterday I baked the first rye - wheat Darnitsky Fugaskin, it turned out superb! But, I didn't quite like the taste, there is little salt, there is no sourness and there is not enough spice, it turned out gray. I want to add ground coriander and dill to the next bread. Husband really said he was cool
question 1-when is it better to put spices at the beginning of the batch, or in a bun?
question 2-take dry herbs or fresh?
question 3 - for sour bread, what should be added? (I don't bake on kefir and whey)
question 4 - to make the crumb darker, what to add?

see my recipe "Wheat-rye 50/50 with live yeast".

If it works out, you can then apply the principle of dough, let it stand for two to three hours, only then mix it with rye flour. When the dough is working, the very sourness that bread needs will appear.

Sourness can appear without dough if programmed for 4.5 hours.
Tested!
All together - caraway seeds, malt and a longer program give the same taste of rye bread.
I don’t bother with dough for a long time. Long and troublesome.
I use yeast, preferably fresh.
I never add any sugar.
It is harmful.

So I will allow myself to lay out a proven recipe

I have a simple Panasonic, without a rye spatula, but I want a dark bread. There is no instant kvass now, I did not find the wort, I got by with what it was. So:

Yeast (I have Pakmaya) - 1.5 tsp.
Wheat flour, premium quality - 240
Rye flour, wallpaper - 120
Whole-grain flour "French thing" - 120
Powdered milk - 2 tbsp. l.
Fine salt 1.5 tsp.
Olive oil - 2 tbsp. l.
Kvass "Russian Dar" - 310ml

Mode Basic, size L, medium crust, regular scapula.

I sift the flour (I have a convenient ikeevka sieve mug)
I shake the kvass to free the oil from the gas and there. I chose kvass because it was free of preservatives and with malt. Don't Consider Advertising
I tried adding dry herb - it's also good, but you can't spread the jam anymore

The bread turns out to be in color like Darnitsky, rather tall, not bland, with a very beautiful and tasty crust. I do not pretend to be the author, the recipe is a compilation of different recipes that I have read. I highly recommend it to everyone, it has been checked more than once. I'll attach a photo later.

Added Thursday, 30 Mar 2017 2:29 pm

Here's a piece of bread! In life, he looks a little darker inside

Good day, dear lovers of homemade baking.
I recently purchased a bread maker, and I am slowly mastering it.
Connoisseurs, please, tell me which program is the best for baking Easter cakes?
My Panasonic 2501 bread maker.
I would be grateful for your advice.

Good day, dear lovers of homemade baking.
I recently purchased a bread maker, and I am slowly mastering it.
Connoisseurs, please, tell me which program is the best for baking Easter cakes?
My Panasonic 2501 bread maker.
I would be grateful for your advice.

Butter cake with nuts and apples

In a bread maker. For the very lazy. : rolleyes:





The food is very tasty according to the recipe (Elena Bo)

Structure:
2.5 tsp yeast
- 3 tsp flour (450 gr.)
- 0.5 tsp. salt
- 6 tbsp. l. Sahara
- 1 bag of vanilla sugar
- 6 tbsp. l. oil (refined)
- full dispenser of nuts, raisins and sliced ​​apple
- 3 eggs
- about 100 ml of water
Program - Basic with raisins, light crust. If your bread maker has the Sweet Bread program, then bake with it.

The dough turns out to be a little liquid when compared to what we are used to seeing when baking bread. But I didn’t add flour, all the same it’s baking.

Recalculation for a smaller size from Andreevna.
Quote from: Andreevna on February 07, 2008, 12:24:27 pm
Yeast -1.2 tsp
Flour - 300g
Salt - 0.3 tsp.
Sugar - 4 tbsp. l.
Vanilla sugar - 0.5 pack
4 tbsp. l. oil (refined)
Eggs - 2 pcs.
Milk - about 60ml
Generally eggs + milk = 160ml. The gingerbread man was wrong, sticky. ©
https://Mcooker-enn.tomathouse.com/index.php@option=com...

I didn't have raisins. There were nuts and a lot of apples.
The photo shows a small size from the recalculated recipe.

[lovely cake]

Good day, dear lovers of homemade baking.
I recently purchased a bread maker, and I am slowly mastering it.
Connoisseurs, please, tell me which program is the best for baking cakes?
My Panasonic 2501 bread maker.
I would be grateful for your advice.

like this lovely cake (reduced portion).
It looks like XXXL) Weight 675g. : rolleyes:
The eggs were large, so there was little room for milk.
I put the raisins and nuts in the dispenser,
and added the apples directly to the bucket,
when I heard that the nuts with raisins spilled out.
One apple, medium size. Antonovka.
The stove was programmed in "General mode with raisins", size M, light crust.
Total time is 4 hours.





Yeast -1.2 tsp
Flour - 300g
Salt - 0.3 tsp.
Sugar - 4 tbsp. l.
Vanilla sugar - 0.5 pack
4 tbsp. l. oil (refined)
Eggs - 2 pcs.
Milk - about 60ml
Generally eggs + milk = 160m
- complete dispenser of nuts, raisins and sliced ​​apple slices

[Butter cake (very small)]

Good day, dear lovers of homemade baking.
I recently purchased a bread maker, and I am slowly mastering it.
Connoisseurs, please, tell me which program is the best for baking Easter cakes?
My Panasonic 2501 bread maker.
I would be grateful for your advice.

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.)
In a dispenser or on a signal raisins (a lot).
Mode "Basic with raisins", size Small, Light crust.

I added a little apple
a lot of raisins and a very small handful of nuts.
Finished weight 670gr.

[Baba]

Baba
The gingerbread man seemed thin and I added two tablespoons of flour.
Obviously: I shouldn't have added it.
This time baked with raisins.
I don't know if impregnation is needed. She's already delicious.
Can be sprinkled with icing sugar or doused with chocolate.

Weight = 830g. And that's just 336g of flour.
It's pretty big. But I didn't get out of the bucket,
like the one baked from 420g of flour.

------
15g fresh yeast (1.6 tsp dry)
336 g flour
1 packet vanilla pudding
0.5 tsp salt
1/3 cup sugar
0.5 sachet vanilla sugar
100 g butter
2 eggs
110 ml. warm milk
20g water
a handful of raisins.
-----
Diluted the yeast in all the warm liquid with all the sugar + vanilla sugar.
I waited until they started working to make sure they were good.
I put the sifted flour + vanilla pudding into a bucket.
Mixed eggs with salt. And then with all the liquid.
I poured everything on the flour.
When the dough began to take the shape of a not quite plump kolobok-comma,
I poured two handfuls of raisins, washed but not steamed.

And that's all.
--
basic program
size-M
crust - medium

[Charlotte on condensed milk in C / P.]

Charlotte on condensed milk in C / P.

Condensed milk, egg, a little flour, vanilla, a little soda + teaspoon of sour cream.
Pour all the dough onto the straightened foil, put apple straws on top.
Bake for 60-65 minutes.
Just do not make it high, otherwise it may not bake.
Ready to pull out by foil tails, release and dust with powdered sugar.
All!
🔗

🔗

🔗

[French with oatmeal and rye flour]

5. Variations on the "French" mode:

I really like the bread baked in the French setting! For example this one:
French with oatmeal and rye flour
dry yeast w / sol. 1 tsp dimensional
wheat flour 300 grams
rye flour 50 grams
oat flour 50 grams
salt 1 tsp dimensional
creamy oil 15 grams
Flaxseed 1 tbsp l.
water 305 ml

Today I baked bread according to Axio's recipe Hokkaido Japanese dairy bread

[Charlotte on condensed milk in C / P.]

Charlotte on condensed milk in C / P.

Condensed milk, egg, a little flour, vanilla, a little soda + teaspoon of sour cream.
Pour the whole dough onto the straightened foil, put apple straws on top.
Bake for 60-65 minutes.
Just do not make it high, otherwise it may not bake.

Looks delicious !!! Can you give more details? "A little" is not very clear ... Are the ingredients exactly and the mode?

I have a "half-verified" recipe - I was baking a cake based on the basic one from the book to Panasik 257, but the crust on the sides and below passed ... I forgot (and was just in a hurry) to look at such a useful resource, since they were already giving advice on which program to choose to avoid excessive burning.
Maybe my experience will come in handy, since there were additives to the main weight of the products and it turned out like this:
120 g butter (Valio),
the eggs were not large +2 yolks = 240 g. came out,
freshly squeezed orange juice - 70ml.,
1 tbsp. l. cognac (not enough! you need at least 2),
flavoring liquid vanilla and almonds Overt (1 capsule),
9 Art. l. sugar (not enough! somewhere else 3 tablespoons can be safely added).
The regime "dietary with raisins" - does not allow choosing the size and color ...
It turned out very beautiful and "kulichy" almost like my mother's classic on which she works all day, did not run away - the hat was flush with the edges of the form. Although a couple of times I was trying to pour flour - it seemed too thin the dough, it was right that I did not add it!
The yeast was dry, too, Overt (though I buy them in Montenegro, for some reason we don't have such quality ...) I added a quarter more than according to the instructions - I didn't spoil anything!
There were only very large and dark raisins in the house (I washed them dry and dusted them with flour), just a handful of almonds - another time I will add only candied fruits and more almonds))
The flour was Makfa (I recently tried French Thing flour - I was very impressed with baking white bread, but I rarely come across it in stores).
Conclusions that I made for myself: the program is needed as Rina advised - basic, medium size and light crust.

Today I baked bread according to Axio's recipe Hokkaido Dairy Japanese bread

How was it done in HP in more detail? How much was put (if not according to the recipe from the first post), in what sequence, on what program did they
I threw everything into a bucket - I looked at the end of the kneading - and there only the middle was mixed, all the flour, as it lay at the edges, remained, I had to pull it out, knead it by hand, and now I'm waiting for the second time to rise (already in the form) to put it to bake ...
The bread turned out awesome ... three quarters of the loaf have already been eaten
🔗
But I would like to understand how you made it in KhP - only baked it?

Hello!
I would like to add another cheese bread recipe. I found it on the Internet, but I see no such recipe on this forum. This is not the first time I have baked it.
So:

Cheese bread.

Yeast - 1 teaspoon
Flour - 450 grams
Salt - 1.5 teaspoons
Sugar - 2.5 tablespoons
Powdered milk - 1.5 tablespoons
Vegetable oil - 1.5 tablespoons
1 egg + 1 yolk
Cheese - 200 grams
Water - 180 ml

Mode: basic baking
Size: medium (L)
Crust: light

The crust is darkish, even in the "light" mode, since there is a lot of cheese. But the bread is delicious. I sometimes cut off the crust, already from slices of bread.
I rub the cheese on a fine grater, use sea salt, and cane sugar. Flour - "Makfa", Finnish Nordic is generally best for baking. Oil - extra virgin olive.

Bon Appetit!

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.

and what size to put?

500 gr. flour for Panasonic - medium size.

In the recipe for bread with honey and nuts, I replaced honey with condensed milk - I really liked it.
I found an old jar (it had been lying for more than a year), opened it, the milk was already creamy, thickened. I did not dare to eat, but the place is in condensed milk bread.

Good day! Today I bought HP panasonik 2501. Please tell me the recipe for pancake dough. If possible in more detail. Thank you in advance.

[Alexander]

Alexander, pancakes are made with a spoon and hands.Here's a good recipe for Lush Fritters.

Lush pancakes

[Alexander]

Alexander, pancakes are made with a spoon and hands.

Or a mixer, if it's completely lazy.

A very good recipe from the instructions for foreign Panasonic bread makers. I made bread one to one six times in a row and all the time. The dough is not very dense, so the raisins are all inside (there are no baked raisins outside the bread between the bucket and the loaf).

Yeast 1 tsp
White flour 400 gr.
Sugar 2 tsp
Butter 75 gr.
Salt 1 tsp
Ground cinnamon 2 tsp
Ground nutmeg 0.5 tsp.
Egg 2 pcs.
Water 110 ml.
Milk 110 ml.
Raisins 150 gr.

Mode - 06, size - M

[Lazy]

Lazy,

Mode - 06

And what is this mode called?

Mode 06 - dietary with raisins (time - 5 hours).
Once I added nutmeg, I made the rest of the bread without it, the cinnamon flavor and taste is good.

[Lazy]

Lazy,
Thank you, I will know.In my Panasik, modes without numbers are just

Hello everyone! The toiler-stove continues to delight Grecian little bread can chew for days. And thank you very much for the rest of the recipes.
But no one has a recipe for bread, what would then make sandwiches, with the texture of baked goods with small holes, otherwise everything turns out fluffy.

Hello! Please, help!!!! I have HP Panasonic 2512. I have been learning to bake for a month, but in all my breads the crumb is damp, like clay. And the crust is gorgeous. I experimented with different types of flour, I use an electronic scale, a measuring spoon and a glass. Everything is strictly according to the recipe. However, I can't eat bread with clay crumb, and my stomach is outraged. What's wrong? I would not like to put HB in the closet. Thank you!

Added Thursday, 30 March 2017 2:23 pm

LTD! It turns out that no one has looked into this topic since September. I can't wait for an answer. SORRY !!!