Baking in Panasonic SD 255

Hello everyone! Tell me, pzhlst, how to bake an Easter cake with dough on a Panasonic sd-255? I read recipes for sd-253 in the internet. it was about two product tabs. the first for dough, the second for baking. the second tab after the signal. what is the signal? anyone in the know?

the second tab after the signal. what is the signal?

This signal is given by bread makers that are not equipped with a dispenser, inviting to pour something into themselves.

Thank you. I have another question on the topic: the first time I baked a cake, the second time I baked rye bread. at the bottom of the bread in the same place is a spot of unbaked flour? how to fix? the bread did not rise once, the yeast is fresh Saf-moment. teach, I will be grateful. oven panasonic sd-255

[Anyuta]

Anyuta
Both Easter cake and rye bread are not the easiest things to bake.
You gave very little information to give any advice.
You need to see the recipe, know what kind of dough you got when kneading, baking mode.
Look at the topics in the "Baking Basics", "Yeast Bread", "Sourdough Bread" sections and you will find a lot of useful things for yourself.

Hello everyone! Tell me, pzhlst, how to bake an Easter cake with dough on a Panasonic sd-255? I read recipes for sd-253 in the internet. it was about two product tabs. the first for dough, the second for baking. the second tab after the signal. what is the signal? anyone in the know?

Something I'm afraid of a stove with two tabs. If you succeed, write. Or maybe I'll try to do it myself!

But I'm thinking of putting the first tab on the "Dough" mode and then after the second tab put on the "Basic with raisins" mode (so that it would also fall asleep with the raisins when needed). I will experiment in the evening. I will report on the results ...

[First tab:]

Something I am afraid of a stove with two tabs. If you succeed, write. Or maybe I'll try to do it myself!

Hello! today baked cake with two tabs. super! on the advice of someone on the site, I set the program to regular bread with raisins. nothing was poured into the dispenser. when the dispenser clicked open, I opened the lid and filled in the second tab. baked two cakes. first time by leaps and bounds saf-moment-super! only the crust is darkish, although in the middle mode the crust was baked, and the second time is used. saf-levure yeast. Easter cake rose smaller, but more beautiful. Set the crust color to light. here is my recipe. downloaded from the site. added a little from myself.
Kulich
It is baked in the "Wheat bread" or "Bread with additives" mode (for different bread machines). I have a basic program. baked goods with raisins.
Size 900 g
First tab:
water 50 ml
Eggs - 4 pcs.
Sugar - 2 tbsp. l
Butter - 7 tbsp. l.
Wheat flour - 2 cups
Dry yeast - 2 tsp.
milk powder-2 h, l
After the beep (I have the opening of the SD-255 dispenser cover)second bookmark:
Salt - 0.5 tsp.
Sugar - 4 tbsp. l
Vanilla sugar - 2 tsp (original - 1)
Wheat flour - 1 glass
Dry yeast - 1 tsp. (original - 0.5)
finely chop, mix and roll in flour so that they do not sink to the bottom of the cake: (50 g of fried almonds,
50 g candied fruits
50 g of raisins, soaked in 2 tbsp. l brandy or vodka
50 g dry cherries
lemon zest with a quarter of a lemon)
After the second bookmark, if the ingredients do not mix well, add 1 tbsp. a spoonful of water.
After baking, I cooled it a little and spread it with glaze. Simple glaze - sah. powder, lemon juice, zest, "Becherovka" (1 tsp).

"Becherovka" (1 tsp).

And what kind of animal is this?

Becherovka is a Czech alcoholic drink

Dear experienced SD-255 owners!

I bought and have been using SD-255 for two days. I am reading your forum, gaining wisdom. However, one question remained open for me.Some recipes write something like this: "Before baking, anoint with water and sprinkle with flour."

And tell me, please, how to catch this moment in SD-255 - "before baking", is completely incomprehensible to me. And the instructions say that it is not recommended to open the lid during cooking.

Please enlighten
Gurom.

And in the instructions there is no plate where the programs are divided into the cooking time? The baking time should be indicated there. If you know the baking time, then you will know when you can open the lid .. track the time on the "watch", it decreases there.

I always open the oven and check if the bread fits well. And, having previously read the proofing time in the instructions for a particular program, I "catch" the moment when it is possible to grease. I even greased it a couple of times during the baking process. Everything worked out great.
Good luck!

And what can be used to anoint bread before baking and why?

And what can be used to anoint bread before baking and why?

I don't lubricate with anything, I like it so much. You can brush it with just water, or a mixture of 1 tbsp. l. starch + 0.5 cups of water.
Lubricate for a shiny look, for icing, or create a sticky base for sprinkling with some seeds, such as sesame seeds. etc.

I grease with milk or egg

So you need to grease the dough before baking or an already baked loaf?

So you need to grease the dough before baking or an already baked loaf?

There are different options. Sweet pastries (pies) can be greased after baking (sugar + water).

and I grease with water so that the roof does not blow. especially on sweet breads. then the roof becomes more elastic and the fungus turns out to be more beautiful

I recently bought a Panasonic 255, tried to bake French bread - for some reason, flour remained on the edges of the form and stuck to the crust of bread, a fair layer, I must say. Well, the bread went up badly. I decided that it was because I shifted the salt.

Now I decided to try regular bread (it is called "milk" in the recipe). and again flour on a crust in a thick layer (half a centimeter, probably). Why? and in general the bread decided not to rise and not bake, it remained almost raw, only the crust was fried.

It's a pity there is no window in the stove, I don't see what it is kneading there.

there was one last chance - to try quick bread, there is more yeast. maybe it will rise? ..

but that's why the flour remains unmixed - I don't understand!

maybe someone had similar problems? share what is the reason and how to treat?

The bread may not rise due to the poor quality of the yeast, or if you really shifted the salts (by the way, why?). And flour can remain on the walls from the fact that there is not enough liquid. I once had this problem with rye bread. Since then, during the formation of the kolobok, I gently scrape off the flour from the walls with a spatula and it interferes with the dough.
It always turns out great:

[Lelia]

Lelia, first learn how to correctly identify and put the ingredients in the bucket, and select the baking mode.
I would like to address you to read the information in the Baking Basics section to begin with, then "help nothing comes of it" dated 05.21.07. answer 27.
And be sure to keep in mind that wheat and rye balls are formed according to different rules.

[lelia]

lelia too much flour.
I understand that you are using a measuring glass. Sift the flour directly into the glass and do not tamp it. Be careful when adding ingredients. You can open the lid of the breadmaker during kneading (you can control the batch, which has been repeatedly written on the forum).
Check the yeast.
Start baking with the simplest bread - the main one. Then move on to more complex ones.
Good luck.

help your kolobok shape beautifully! 10-15 minutes after the start of the first batch, open the stove and collect all the flour from the walls into a bun !!!

If the flour-water ratio is normal, then all the flour will interfere with the bun and there will be no need to help.

Today I was baking a cake, in a Panasonic SD-255 bread maker, according to the recipe from the instructions, for some reason it burned a little, moreover, it burned more from the side of the control panel than from the opposite side.
Girls who tried to bake Easter cake would love to hear your feedback!

The more sugar, the more the crust turns red (I tried 6 tablespoons), but I adapted, firstly: I put a light crust, and secondly: I can take out the bread a little earlier (min 5-7 no more). This is how it happens to me.

I put 4 tbsp. l. sugar, as per the recipe, but the choice of crust in the program: "Diet, baked goods with raisins", no.
What kind of bread maker do you have?

[Natal]

Natal, about Easter cakes can be found here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=31.0

I put 4 tbsp. l. sugar, as per the recipe, but the choice of crust in the program: "Diet, baked goods with raisins", no.
What kind of bread maker do you have?

I have a Panasonic SD-253, and I bake in the main mode, add candied fruits and raisins when the dispenser lid is lowered (loudly, audibly) or after the first batch.

Hello!
The day before yesterday I became the owner (I will not say that I am happy yet) Panasonic SD 255. I didn’t get any decent bread, although I took the simplest French recipe on the advice of the forum. Tried it twice. Maybe the flour is not suitable Moscow and Makfa? But I still have a question: "When can I open and see what kind of batch the" kolobok "has turned out?"
Really looking forward to the answer! And then she was very upset! Thank you!

You can open it at any time before baking, but preferably not for a long time, so as not to cool it too much. And your flour is normal, many people here bake from this. Most likely it's a matter of proportions, but if the bun turns out to be good, then - in yeast.

I have another question:

"Do the recipes in the instructions require correction? And then I read on the forum that a measuring glass of water to the brim is 360 ml., And wholemeal flour is 225 g., And I put a full glass of flour like 400 g. For French bread and poured in milk 280 ml. And I also wanted to ask, instead of milk powder, can you use the usual 3.2%, taking its volume as water according to the recipe?

I have another question:

"Do the recipes in the instructions require correction? And then I read on the forum that a measuring glass of water to the brim is 360 ml., And wholemeal flour is 225 g., And I put a full glass of flour like 400 g. For French bread and poured milk 280 ml. On And I also wanted to ask, instead of dry milk, can you use the usual 3.2%, taking its volume as water according to the recipe?

You have marks on the glass, really 360 ml. water and 225 flour? I have Panas 253 - there is 150 g of flour and 250 ml. water (to the edge if)
Instead of milk powder, I always add regular milk by the amount of water.

[Lili]

Lili Well, wow, the difference is 175 grams! Of course, nothing will work, and how did you get the bun? Milk can replace water completely or half, then milk powder is simply not needed. The first dough kneading in French mode starts in 40 min-1 hour 55 min, depending on the ambient temperature. It lasts 10-20 minutes, at this time you can open the oven and watch the formation of the kolobok and, if necessary, add water (milk) or flour. Still, if possible, then get yourself an electronic scale, this is a very good thing for those who have bread makers. It's bad that the instructions for the 255 model indicate only the weight, but the number of glasses is not. Try it, you will succeed !!!
Celestine, 360 ml is really about 220g of flour. (360 * 150/250 = 216g)

Thank you very much for your answer! I will buy scales.
I also want to ask: "Do you have to sift flour?"

Not required, but desirable. When sifting, flour is saturated with oxygen and rises better. Well, if you do not sift there is no guarantee that then, for example, bugs, etc., may appear in the bread.

And what is better to use when sifting?

[Lili]

Lili Well, wow, the difference is 175 grams! Of course, nothing will work, and how did you get the bun? Milk can replace water completely or half, then milk powder is simply not needed.The first dough kneading in French mode starts in 40 min-1 hour 55 min, depending on the ambient temperature. It lasts 10-20 minutes, at this time you can open the oven and watch the formation of the kolobok and, if necessary, add water (milk) or flour. Still, if possible, then get yourself an electronic scale, this is a very good thing for those who have bread makers. It's bad that the instructions for the 255 model indicate only the weight, but the number of glasses is not. Try it, you will succeed !!!
Celestine, 360 ml is really about 220g of flour. (360 * 150/250 = 216g)

I still didn't quite understand after 40 minutes. is it after loading the ingredients? So the oven seems to only stand for the first hour. And if 1.55 is on the display, as far as I understand it is left until ready. So what time should be on the display? I apologize for some slowness!

I still didn't quite understand after 40 minutes. is it after loading the ingredients? So the oven seems to only stand for the first hour. And if 1.55 is on the display, as far as I understand it is left until ready. So what time should be on the display? I apologize for some slowness!

[Lili]

Lili, read the instructions well, see "Availability of functions and the time it takes to complete each operation"
And I write that the first kneading begins no earlier than 40 minutes (5 hours 20 minutes on the display) and no later than 1 hour 55 minutes (4 hours 5 minutes on the display) from loading, this is standing (temperature equalization) The bread baker starts kneading the dough during this period.

I have another question:
And I also wanted to ask, instead of milk powder, can you use the usual 3.2%, taking its volume as water according to the recipe?

It is possible, but if you put it on for a while, it is better to use milk powder and water, since ordinary milk can turn sour.

In the instructions for 255 in the recipes, Yeast-B and Yeast -R are indicated in certain proportions. Does this mean that you must take two types of yeast or can you just take the total volume of fast-acting yeast?

You can simply take the total amount of fast acting yeast.

This is one yeast, just yeast-B - this is the required amount for the main baking for 4 hours, and yeast-R (Rapid) - for the main accelerated one hour 55 min

And how to determine the recipe at 255 is suitable for accelerated cooking or not, there are no identification marks, except for two recipes, where I saw the above described gradation of yeast.

The quick bake program works only in the basic mode and the diet mode 255 model or whole grain mode in the 253 model. I personally like bread less on accelerated baking

Good day!

Yesterday I tried to bake ordinary white bread for size L and put the ingredients (measured on the scales) in the main program in bake mode. After entering these parameters, I wanted to set the size L, but HB did not give the opportunity to change not the size, not the crust. It seems that it is so programmed. I tried to cancel the program (holding the stop / start button, disconnecting from the network for 15 minutes) is useless. When turned on, it is still the Main-wake-XL-arrow above the crust between light-dark, that is, the size and crust buttons are inactive. But I started the car anyway and in the end the bun was good and the bread was delicious. The size, it seems to me, corresponded to L, but the crust seems to me light, but we were very glad that we finally got bread! Tell me it's okay for this recipe, then that HB did not allow you to set the size? Thank you!

Strange, your program turned on by default, what did you do next? Here's what your actions should be: after the 4 o'clock Bake display lights up, the arrow will stand opposite the main one and the size XL, and the crust is between light and dark, and this is the average, you must set what you need, i.e. that is, press the size button once - it will be M, twice -L, three times - return to XL. (where the arrow will run when pressed). Next, install the crust. By default, there is a medium crust in the oven, press and your pattern will change.In fact, if you did everything according to the instructions (see the control panel, the functions of each button), then you should have succeeded.

Strange, your program turned on by default, what did you do next? Here are your actions: after the 4 o'clock Bake display lights up, the arrow will stand opposite the main one and the size XL, and the crust is between light and dark, and this is the middle one, you must set what you need, i.e. That is, press the size button once, it will be M, twice -L, three times, return to XL. (where the arrow will run when pressed). Next, install the crust. By default, there is a medium crust in the oven, press and your pattern will change. In fact, if you did everything according to the instructions (see the control panel, the functions of each button), then you should have succeeded.

This is the question: after the 4 o'clock lit up on the Bake display, the arrow was opposite the main one, the size is not active, that is, the arrow from XL did not move. Okay! The main thing is that the bread turned out! I also wanted to ask: "Are the recipes for 255 all accurate? You can try them right on the timer, otherwise, unfortunately, there is no time to follow the process in the evening. I come home after 21.00, but I don’t want to bake like yesterday until 2 am every time! Thank you!

Lili, recipes (even from a Panasonic book) need to be tested a couple of times with the personal control of the kolobok. And when it turns out to be consistently good, set it on the timer.
There is a little trick so as not to stay up until 2 am (without using quick bread). Works if all foods are at room temperature.
Go to the kitchen, turn on the oven for simple bread, adjust the size and crust, press "start", take out the bucket and slowly start loading it, load the bucket into the oven. You have 40-60 minutes (temperature equalization in progress) until the kneading starts.