Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[Sedne]

Has anyone used oatmeal oatmeal in the preparation of bread?

Me not.

Sedne, Sveta, I'm starting to bake your cottage cheese roll!) My husband finished the Masterpiece and rebelled!

Has anyone used oatmeal oatmeal in the preparation of bread?

Me not.
Here they are discussing:
Wheat milk bread with oat flour in bread maker # 2

Sedne, Sveta, I'm starting to bake your cottage cheese roll!) My husband finished the Masterpiece and rebelled!

Wow how are you fast

What to replace Baileys with?)
cognac, fruit liqueur?




Meg Beilis has no?)))

[Margarita]

Margarita, cognac, rum, other liquor.

OK!
It's not fast for him!
He can do it faster, * JOKINGLY * on the flight yearns for homemade cakes and now ...
Uncle healthy!
(+ son 31 years old, helps))))



Here, replaced!
And a photo ... how KP is already working ...

I apologize for wedging in without rereading all the Temki at first, I tried but did not find something .. tell me the size of a piece of bread from SD-ZB2512KTS

[Brown-eyed]

Brown-eyed, I dont know...



Sedne, Light, look ... How do you like the bun, will it go?)
he is with a skirt so far ...
I think that's how it should be.
Makfa I have, it will swell!




When he turns like a Gingerbread Man-Gingerbread Man. And now she stopped Pelmeni ~ he swam all over! Normul or add flour, Svetul, advise!)



Light, I'll torture you with questions ... What to put L, XL?
What did you put on the Main?)

he is with a skirt so far ...
I think that's how it should be.

He stayed with me with all the rules.

Light, I'll torture you with questions ... What to put L, XL?
What did you put on the Main?)

I am M and light for all baking I put

Late ooh. I'm already XL and average

[Margarita]

Margarita, just turn off a little earlier.



By the way, I warn you, it is not too sweet, it’s okay for me, but I don’t like sweet things.

[Vera]

I apologize for wedging in without rereading all the Temki at first, I tried but did not find something .. tell me the size of a piece of bread from SD-ZB2512KTS

Vera, welcome!
I am a moderator, but I still have not read all the topics Here is a shame for me And the rest are forgivable

The size of the slice is how you cut it. And here loaf size in a Panasonic bread maker: width - 13 cm, length - 17.5 cm and height - 10-15 cm approx.
15 cm - bucket height.

thank you

Vera, you are welcome! buy and join us



And help you to choose the right one,
Tables of comparison of modes in different models of Panasonic bread makers.



And our girls work, bake!
I bought whole grain wheat and rye flour today. I also wanted plain rye and bran, but there was

[mamusi]

mamusi, Margarita, well, how is the curd loaf doing? Did it work out?

[Sedne]

Sedne, Sveta .... sadness ... right now I
Sveta, The program is over ... I pierced it with a long skewer, and there was raw dough and raw cottage cheese inside! ...
I left it in the HP to stand. But our Panas cannot be turned on again at Bake. All. Such things ... And the view is gorgeous, convex, ruddy!

[Margarita]

Margaritawhat didn't work out? How so, your bun was normal.



Margarita, have you used soft cottage cheese from a tube? Strange, I have no cottage cheese left in the dough at all, it all dissolved.

Sveta, look at the photo, he's handsome, nothing to do with the bun. Raw inside. Straight raw cottage cheese. Panas will not turn on. And I just left it standing inside the stove ... I don't know ...
Eject now or what?

well, maybe this is NOT cottage cheese, but dough mixed with cottage cheese ~ just the taste of cottage cheese ~ I licked the skewer ...

[Margarita]

Margarita, I understand, but how did you have the cottage cheese, you didn’t use soft, you need soft, pasty cottage cheese in a tube, I didn’t have cottage cheese in the finished product.



I also had little cottage cheese in my taste, that is, I would not know that there is so much cottage cheese and would not understand.



Cottage cheese, like an apple in bread or kulich (for me) dissolves (some kind of mysticism), but my cottage cheese was like thick thick yogurt, pasty.



Not to be thrown away, put in the oven, let it be baked.

[Ritochka]

Ritochka, but try to shake it out on the barrel and in the oven, what do you think?

In a week, I can put another curd bun, show the cut, but the crumb turned out to be a typical butter.



I have suspicions that the cottage cheese was ordinary and the grains did not disperse in the dough, so it came out damp with the taste of raw cottage cheese, just in the recipe from which I took the cottage cheese was homogeneous, soft, I took the same, and it was all in the dough sold out. I don’t even know how to describe it.

Yesterday the spatula was left in the bread. Got it out without "tools". Around the pimpochi I pressed a crust and it rose by itself. took two fingers and pulled in the direction of her shoulder blade. This place was marked on the crust. Easy to pull out.

Already baked in the oven. Not the first time.
It already happened that the light was turned off ~ she baked bread in the oven. But the color is no longer golden, but dark-tanned, of course!)))
Not scary! Try it tomorrow!
My cottage cheese is creamy, homemade!

[Margarita]

Margarita, I, too, was not in a tube, in a tube it was according to the original recipe, I had agusha, it was necessary to dispose of the rind. So it is, like a very thick yogurt, so smooth, smooth.

I have baked Sonadory buns many times with cottage cheese. True, there is 70 g, and here 300. The taste of baked goods should still be somewhat curd, but what about?
I do not expect that it will be a "roll with cottage cheese" ~ I know that it diverges in the dough, Svetochka.
The point is that the dough is raw inside! Why? And this is on XL, the crust is average. Skewer straight WET with sticky dough came out. I was stunned!
... Baking failures happen. These are the little things in life!
... And then, maybe tomorrow it will be delicious!
Sveta, thank you and sorry for the trouble!

The point is that the dough is raw inside! Why? And this is on XL, medium crust.
I was surprised straight, not the same as it happens when the skewer is a little wet, but right WET with a sticky dough came out. I was stunned!

Honestly, I don’t know what’s the matter, my theory was that the cottage cheese was ordinary, not pasty, and it didn’t go out in the dough, but you’re saying it was soft, without grains. My dough was not wet and it was dry on top.



Moreover, I always bake this bread on soft cottage cheese, that is, instead of yogurt I put children's agusha cottage cheese

Whole Wheat Yogurt Bread with Apple (Sonadora)

It’s baked all the time, Rit don’t be offended, but it still seems to me to be about cottage cheese.

[mamusi]

mamusi, Rita, I did IT yesterday. While there is a bit of time, I report. I like it!!! Interestingly, the bun was not as described by Elena

Gingerbread man, at the end of the first batch, dense, without "comma" and "skirt".

- I had a skirt and it was so floating. Didn't add anything, strictly followed the recipe. Only I did everything in automatic mode. And the dispenser "worked" Here is the result:
,
from the end:,
Top:
And the cut. I cut it a little warm, I really wanted to try, I confess! Therefore, a little crumpled.


Tasty!!! True, mine said that such bread does not go with soup ... And finally they are surprised at me - I cook salted wheat bun with herbs (I made focaccia from KroshiGenoese focaccia in Italian ), you can't go with tea, but rye, on the contrary, is sweet? They all got confused, I was such a "entertainer"!

[Irishka CH]

Irishka CH, Irisha, this is how the author calls his Bread "Darnitsa cake"
He's so ... He doesn't go to soup, of course!
And Tanya Admin came and invited her to change the name ... because this is never a cake, and even less Darnitsky!
I also love this Bread.
Ira, you are getting credit !!!

Now it's my turn to bake it strictly according to the author's recipe!

Ira, you are getting credit !!!

Hurrah!!! The owner appointed me his beloved wife !!
Well, who else will join the cake to try?

Girls, and in hp after the end of the regime, one more time next, Baking turns on or do you have to wait for the stove to cool down? I have forgotten something ... All the same, probably we should wait until it cools down a little ...

[Maria]

Maria, we must wait for cooling.

[Svetlana]

Svetlana, Thank you.With me, in another hp, Scarlett, right after the regime you can turn on Baking again, very convenient.

Don't be offended, but it still seems to me to be in the cottage cheese.

Svetul!
Baking is a delicate matter.
I will definitely not do it on Agusha, but I bake on what I have. And everyone who bakes cottage cheese will be different. You have to try and adapt. Bad experience ~ experience too!

[Margarita]

MargaritaWell, this is understandable, this is a blockage at our house of this Agusha. They also give it in the dairy kitchen, but still its consistency is like if you drain yogurt or kefir without cooking, I also make cottage cheese all the time on homemade kefir (I now have a fungus) and yet boiled cottage cheese has small grains (even tender), maybe this played a role, I don't know. Now I'll try to go for cottage cheese in a tube and try to make with it, I wonder if it will work out on it.

it is necessary to wait for cooling.

So I will continue to use the old Mystery, you can turn on anything in it as many times as you want. If anything, I will rearrange a bucket from Panasik into it, the main thing is that it would fit ... from the radish it rises - one-to-one, they are generally twin sisters ..

Yes, in Panasik this is an offensive moment ... you won't turn it on for the second time.

I make cottage cheese on homemade kefir (I now have a fungus)

Sveta

, but how to get such a fungus, where?
And what does it taste like? Sharp, gentle. Never tried.

Do we have people who understand German bakery? Need advice on the names of flour types
Better in a personal Thank you!

but how to get such a fungus, where?

I took it from a relative, and acquaintances gave her, but you can buy a kefir mushroom on the Internet, it is also called Tibetan. Its taste is different depending on how much it is fermented. I like it, and the cottage cheese made from it is just super. Once a week, sometimes 2 times, as a lot of kefir accumulates, I make cottage cheese.

They brought Panasik to the village, I hope he will like it here. They introduced them with her husband to each other, the husband approved the new tenant. The oven is no longer strong today ... and there is still enough bread in the house.

I made a curd loaf of cottage cheese and took as much as 370 g, flour 520, more than 2 tablespoons of beilis poured out, my hand trembled.
Here is such a cottage cheese (we did not have cottage cheese in a tube), in consistency, like agusha


This is how it is in consistency (you can see it), like thick sour cream or something


Here is the dough after the dumplings


But the dough after 1 batch according to the program


It can be seen that the dough became even thinner.

And here is the dough after stirring in dried fruits


Here it came out so magnificent, more magnificent than 1 time and the roof blew up already


Well, the cut


Everything was baked, nothing was baked. I left the only thing in the bowl to cool down and the bottom got a little damp.

[Sveta]

Svetawhat a beauty your bun!

I see how much flour the whole bucket is sprinkled with ... Is it so dusty when kneading?
I always go to the bottom of the liquid first, then cover all the liquid with flour, and everything else on top, that is, not according to the instructions, but on the contrary Almost does not get dusty and the stove is almost clean.

It is strange that Rita did not bake this loaf. Maybe the composition of the curd is different? Rita has her own - purely Tvorog (as I understand it), and now they add a lot of things to the store.

I see how much flour the whole bucket is sprinkled with ... Is it so dusty when kneading?

No, this is how I sow flour, well, it also gets a little dusty, but only at the very beginning.

Almost no dust and the stove is almost clean.

Maybe I should have done that too, but it's too late, the stove is dirty Yes, but I don't want to wash it off with any chemistry, I just tried the color of the metal, but well it, AG also does not rub and not mine, so I wipe it.

[Shine]

Shine, I don't wash either. And in the last stove, at the beginning, I also put dry ones down - liquid up. And she constantly "spat out" something on the shades, once a piece of cheese from the kneading hit the shades, well, with all the effects. Then she noticed that when the liquid is at the bottom, then everything is more accurate, and I am doing it now.

It is strange that Rita did not bake this loaf. Maybe the composition of the curd is different? Rita has her own - purely Tvorog (as I understand it), and now they add a lot of things to the store.

Perhaps they add, but it seems to me that this is not the case, homemade cottage cheese, which is boiled yet of a different consistency, turns out to be this purchased homogeneous, smooth, like sour cream or thick thick yogurt.



I make Sandorin bread on yogurt with an apple, then on homemade yogurt, then on Agusha cottage cheese, everything is baked.

In this case, I would bake a control loaf with purchased cottage cheese.

[Natalia]

Natalia, so I bought it and baked it 2 times, 1 at Agusha, 2 times at Savushkin.

[Shine]

Shine, well, I’m not talking about you, I’m talking about Rita So that she bakes on a store-bought one. You don't have her curd, but she can buy one on which you succeed.
Well, if you really want to finish the recipe, understand your cottage cheese, and how to bake such a roll with it

I bought it and baked it 2 times, 1 at Agusha, 2 times at Savushkin.

And here is all the information you need

Here is my roll ... we eat slowly, my husband did not like it. And my son and I are nothing like that!
The only thing, after baking in the oven, the crust formed hard on all sides.

This is how it is in consistency (you can see it), like thick sour cream or something

Sveta, I have exactly the same cottage cheese! Like in your photo ... Like cream or thick yogurt.
I'll take a picture tomorrow ~ I'll post it. You will see.
In addition, I believe that the consistency of cottage cheese in such Breads does not play a role!
I baked Sonadorina "Roll with cottage cheese" IN DIFFERENT: both dry and with grains and tender creamy! The stove grinds everything with its spatula and mixes it with flour, etc. of a homogeneous mass! Everything is OK!)))

Sveta, don't you check your roll with a skewer at the end of baking? Maybe you have it like that ... and then just when it cools down, everything "settles down" by itself?
And I climbed and .... got it. It is necessary to take it out and let it stand in a bucket until it cools down ... probably ...

Sveta, don't you check your roll with a skewer at the end of baking?

I checked, well, I didn't check the first time, but I checked the second one, because it was interesting, the stick came out dry.

And I climbed and .... got it. It is necessary to take it out and let it stand in a bucket until it cools down ... probably ...

The first time I didn’t let it stand in the bucket, I immediately shook it out, he crumpled, the second time I let it stand, he slightly damp from below. I really don't know how to take out the muffins, it wrinkles, then the bottom gets wet.

I baked Sonadorina "Roll with cottage cheese" IN DIFFERENT: both dry and with grains and tender creamy!

There is only 70 grams of cottage cheese, but there is a lot here. The last time I swelled 375g.



By the way, you should try to make this bun on homemade yogurt, just put it less. Otherwise, in Sandora's recipe, I change yogurt to cottage cheese, maybe even here you can replace cottage cheese with yogurt.



And also (I don't know, but it may affect) I put 2 large eggs in this and that roll and there was a little room for whey.

Girls, I'm urgently leaving for deep rear deep diet !!!

The husband departed today. I found 2.5 extra pounds in myself !!!
... to work on foot, morning exercises are extended by 20 minutes. Cold pouring persists ...

... so throw yourself, Good People, with a well-tested and reliable Bread with oatmeal and c / s and ... more pithy ... pliiiz because Easter Cakes have finished me!

Here is an example of delicious French bread

Selyansky bread with sourdough in a bread maker (Zest)

French sourdough bread in a bread maker (Zest)

I put even less yeast, a little less than a teaspoon, I always get these recipes, Selyansky was the most beautiful one.

Girls, I will come to you with one more report. Mastering sourdough bread. I baked Sveta Selyansky bread from Izuminka at the link. As always, it was not possible to follow the entire course of events. The dough turned out to be watery and the roof fell off. I added a couple of tablespoons of flour, but it was too late. The batch has already passed and they remained unchanged. We need to study the program mode more closely.

[Mila Sweetheart]

Mila Sweetheart, Mila, sourdough ~ they are often naughty. Get your hand in nothing.
Just don't let the sourdough dough run over, you need to watch out, otherwise the bread will taste ...