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

[Mirabel]

Mirabel, Natasha gave it to me, she posted the video and I asked to paint the composition, then copied it, here:

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 2566

Bread with dried tomatoes, cheese and tomato juice.

400 gr wheat bread flour
1 tsp sugar
1 tsp salt
15 g butter
140 ml water
140 ml tomato juice
0.75 tsp dry yeast
30 grams of dried tomatoes (in a dispenser)
70 g of cheese in 1x1 cm cubes (in a bucket immediately or at the second signal)

Mode: "Basic stuffed" / "home".
Size: M
Crust: optional.

Girls, boys, hello!)
This is what I have in mind for the Khlebushek oven!

Bread with cottage cheese (bread maker) (savana)

Found it in your bookmarks, I'll get ready ~ I'll bake! And then I have a lot of plans! I can't get to Karelian!)

[Mandraik Ludmila]

Mandraik Ludmila, Thank you so much! : rose: I will definitely bake!

[Thumbelina]

Natasha, I baked tomato bread here, thanks for the recipe! It turned out well, soft, rubbery, the color is very beautiful, tasty, but you won't bake every day - it will become boring.

How beautiful it turned out But you know, you added a seasoning with garlic and basil, and this is already a complicated taste, so it may be too heavy that you often don't eat. I, too, cannot eat garlic bread every day.

And I really like to do in French Natashin Daily

Rita, lately I've been baking this way too, yes with your additives. It turns out bread with a rich taste, but I feel that my body already wants to rest - yesterday I baked its simple one again.

Thumbelina, Olya, from the instructions bake exactly according to the recipes and try not to interfere with the first baking. Now, if you don't like something as a result, then you need to adjust / edit / intervene.

but what about the bun, I've read Admin

Sorry, my mistake. Collect my thoughts and write a "message" to beginners in the first post.
Panasonic bread makers are a little special, and Tatiana-Admin made her MK with another HP and for baking in the oven, and these are already other koloboks

This is what I have in mind for the Khlebushek oven!

Rita, you can't keep up

This is what I have in mind for the Khlebushek oven!
Bread with cottage cheese (bread maker)
(savana)

I have already set

[Buttercup]

Buttercup, Khitrulya, ahead of me !!!!)))
Like this! Share your plans here ...

[mamusi]

mamusi, forgive me, dear, I'm guilty, but when I saw this recipe, and there is so much cottage cheese, I just couldn't pass by, but I just needed to bake something by tomorrow, thank you for the tip Well, as always, I changed a little, cottage cheese I have 250g and a little more flour, respectively, plus the addition of raisins and pine nuts, I bake on the main program with raisins, the proofing went ...

Proofing went ...

Good luck, Lyudochka!)))
Tell me tomorrow ...

[Natalia]

Natalia, Got it. Thank you!

there sea salt

Girls, little girls, help ...
Recently on the radio I listened to a big topic about food. It said that iodized salt should not be used in cooking. This refers to thermal cooking.
And the sea also has iodine.
Although honey cannot be heated above 40 degrees, it is used in baking ...
What is your opinion?

I use honey and plain rock salt. Always. I do not buy either sea or iodinated water. I will not even tell you why they are needed in food!
For me ~ extra. IMHO.
The sea is already enough for me ... maybe that's why ...

[Valentine]

Valentine, and I use the marine everywhere.

In theory, most vegetables and fruits do not need thermal cooking, at least, their usefulness decreases several times, but they do not become poison

About heating honey, the pro's answer can be found in Lyudmila's topic and on the links

Bees love honey very much # 85

Valentine, and I use the sea everywhere, everywhere.

I, too, only use it.

I, too, only use it.

And can you give argUmets?

Vital, here I live, where it is produced, where sea salt is a natural product. She is always and everywhere here, it tastes good to me with her, why look for another.

[Waist]

Waist, I just dance and cry with delight !!! A purely feminine argument!
Damn, they blocked my gratitude for one hour! Like, I'll ruin karma ... Well, I'll fix it in a couple of hours ...

Natasha, call me! The argUment is superb!

And can you give argUmets?

I just like it, I don’t advocate that only it is good and useful

[Ritochka]

About salt: I baked both sea and iodized, I did not notice the difference in baking, as far as I understand this, iodized salt cannot be used in canning and pickling - the cans then "explode", the cucumbers turn out soft, and so, iodine is a very "volatile" element and it mostly evaporates during hot working.
I generally put honey in all baked goods, but the usefulness of honey disappears, but there is still no need to talk about harmfulness. And baked goods have better loosening properties of honey.
Ritochka, baked me panasik curd bread, bread otpad! Vku-u-usny, tall, a bucket for everything. Soft. There are nuances, when you shake it out, shake it out very gentle like a cake on a pillow or lay it out gently on its side. I tried to shake it out as usual and it flew straight out of me and plopped on the lid, as a result, all the beauty crushed, it's a shame, of course, but it does not affect the taste

Changes in the recipe: cottage cheese 250g, flour + 35g, honey instead of sugar, butter 15g instead of vegetable.
Ritochka your serum will be even better!
I added a tablespoon of raisins and pine nuts.
Tasty to the point, a little more sweetness and there will be a cupcake!

I baked panasik curd bread, bread otpad!

Quickly Sorry not to try ...

Damn, they blocked my gratitude for one hour! Like, I'll ruin karma ...

This is standard on the forum - one user can only say one thanks in one message, and only one thanks per hour.
This was done on purpose so as not to artificially raise the ratings. For a long time, somewhere on the forum, I read the situation:
...
"I haven't thanked you for a long time, I'll go give you the plus sign ... For some reason it doesn't work, I just put one ..."
...
And then the Chef explained that such a limit was made in order to maintain a more adequate attitude to gratitude, and so that there was no abuse for the purpose of winding up. That member of the forum was immediately banned for a short time, because it was clear from the conversation and the situation in general that the goal was to wind up the rating.

[blue iodine]

Like all foods, salt falls into two categories
- delicious
- useful

but actually there is Google in the world

1.tasty - this is to fleur de sel - sea salt with a set of all sorts there mineral additives that reduce harshness and salt more delicately. This salt is used in confectionery. That is, the use here is not for usefulness, but for the delicacy of taste.

2. useful - pure salt NaCl. Its properties for the body are determined by this chemical compound. Or you can enrich the salt with useful minerals and iodine. It turns out a new product.
The iodine supplement is especially important. It is no secret that iodine in general is very important in certain periods of life.
And for salt they use "blue iodine"Heating is not harmful, but the beneficial properties of iodine are simply lost.

"Blue iodine" is exactly iodized starch, or amyloiodin, as the researcher V.O. Mokhnach called it. Today this name can be found quite often in the press. Ordinary iodine for treatment is quite toxic, and associated with starch is absolutely harmless and is the most powerful antiseptic. It can be used instead of antibiotics in a number of cases.
Iodized salt retains its healing properties for three to four months. Therefore, when buying salt, be sure to look at the date of its manufacture.
Iodine evaporates from salt if stored improperly: if the salt has been soaked or has been in an open container for some time.This means that there is no point in buying iodized salt that has clumped together (a sure indicator that it contains moisture) or lying in an open bag. I'm not even talking about the fact that iodized salt in bulk is an absurdity of pure water!
And finally, the most important thing. When you heat, and even more so for a long boil, the product in which you put the iodized salt, the iodine will almost completely evaporate! Therefore, it makes sense to salt the dish not during the preparation process, but immediately before you put it on the table.
APPLICATION:

"Blue iodine" - the best remedy for colitis, enterocolitis and dysentery.
"Blue iodine" against diseases of the gastrointestinal tract
Treatment with "blue iodine" of eye diseases
Treatment of stomatitis, toothache, gum disease: applications, rinsing.
The best remedy for chemical poisoning and burns
Treatment of candidiasis (thrush) with iodine starch
Blue iodine helps pets. Against colds, flu, tonsillitis: gargle, lubricate the tonsils with "blue iodine", take 1 teaspoon orally every day. Safe and efficient.
Iodine loses its properties when heated!
Never use iodized salt when pickling cucumbers or pickling cabbage! Your pickles will either ferment or taste bitter.

When it comes to other additives in sea salt, be careful.
In the composition of natural unrefined salt, you can find almost the entire table of elements of Mendeleev. Today it is not used for food, since the body of a modern person requires less coarse food. However, as a medicine in some cases, it can be indispensable, just due to the mineral content.

That is, sea salt is different in composition. Some of its types are only medicinal. Sea bath salt, for example, may be undesirable to eat because it will be overloaded with minerals.

and I also like fine sea salt. It seems to me "tastier", but iodized it tastes bitter, alas

I prefer coarse rock salt. Always the same. What parents took from childhood.
Natasha, but in your area, I think you can believe what you have written! And you have completely different preconditions, but everything is different!
Yes, we are all different, with different tastes.
That's how we live. As usual ...

what the goal was - to wind up the rating.

Natasha, but I don’t understand ... So what will happen if you "wind up the rating"? What for?
What is the benefit for people to do this on purpose ..
Maybe I'm so dark ... WHAT?
Who needs it? And what difference does it make how many thanks I have? What will it be for?

[Natalie]

yeah, Natalie, tell us the "dark ones" why there are so many restrictions.
By the ban on links, I already realized that because of the danger of advertising. And by gratitude and "rating" - that's why? Are there any special bonuses?
Even if I want to send 20 "kisses" to someone out of excess of feelings - why not?

[About thanks:]

the doctor told me: How do we know WHAT is packaged there?

Rita, but this is how everything is now. Only if you do it yourself, you know exactly WHAT is there.

About thanks:
This opportunity was created to thank a person for something sensible, good, useful ... Some people are guided by the amount of gratitude, as it has to trust, right!?!? But not everyone looks through what they thanked for, and whether they thanked. And if in gratitude just "spanked" thanks, but in fact, and not for what?
There are people who quantity messages / thanks are perceived as something super, something very ... well, sort of popularity or something ... That is, for some, this is the same amount, like ... like a diamond collar for a dog, because it's cool, or because she dies without diamonds ...
In a situation of such different perception and thinking, if you leave the opportunity to "slap" thanks one after another, what can it lead to?
And "kisses" from an excess of feelings can be in a personal

Even in thanks, they often began to write short messages and even questions. Undoubtedly, it is convenient to do this quickly, but it is also not correct, distorts the essence and purpose of the opportunity to thank.

In principle, everything is diligently done to be more organized, comfortable enough, decent ... so that there is no disorder and chaos.

Something like this.

well, sort of popularity or something ... That is, for some, this is the same amount, like ... like a diamond collar for a dog,

Ridiculous!

[pound]

but actually there is Google in the world

... and pound... I choose Lena-funtik

I choose Lena-funtik

Wit, me too
Lenchik, my kisses to you from excess of feelings

my kisses from excess of feelings

and ten thanks (++++++++++) in a thank you!
But personally from me ...
And from me a diamond bracelet!

Hello dear Panasonic experts! I came to share my joy. For a long time already I thought of buying a bread maker, and even my husband agreed to another "pribluda", but somehow everything did not work out. And literally the day before yesterday at a local flea market I saw "Panasonic-2501" for only 4000 rubles and literally rushed to the seller. It turned out that the bread maker was bought a long time ago, but she baked bread almost twice, and then stood in the pantry as unnecessary. That's how I got Panasonic. While I am adjusting, I bake bread according to recipes from a book. It turns out very tasty loaves, we ignore the store bread now ...

[TanyaKotya]

TanyaKotya, I have 2501!
Congratulations, join us. More fun together!

[mamusi]

mamusi, so I found a "co-model". Thanks for the invitation, I join, only I am more a reader than a writer. I study from a guru, absorb information. To me for "you", please.

[Tatyana]

Tatyana, congratulations on a great purchase!

Read, write, communicate ...

[Natalia]

Natalia, Thank you . I am so glad to have a successful purchase, so glad! To me for "you", please.

[TanyaKotya]

TanyaKotya, hurray-ah, in our regiment of panasikovodov arrived! Congratulations on your purchase, I wish you happiness in life together with Panasik
We only returned with my husband from the city and went by car to pick up bulky items, and at the same time the flour I bought. Brought bohatstvo, I brag: Limak: Wheat flour - 1 pack 2 kg high. grades, 2 packs of 1.8 kg of the first grade, peeled rye flour, 0.9 kg each, 4 packs; Divenka Altai flour 2 grades one package 1 kg, where I don’t remember where it came from, maybe someone gave it. On the way, I bought Alekseevskaya flour higher for a test. varieties at a discount and saw and could not pass by the instant roads Pakmaya (Turkey)
All the way I studied the question about salt, it became interesting myself. What I myself think: sea salt is obtained by evaporation of sea water, it is rich in various microelements, but iodine as a volatile element evaporates from salt, of course not all of it, but there is still less of it than in iodized salt. Since iodized salt is obtained from ready-made evaporated salt to which iodine salts are added, that is, the process is the reverse of what happens with sea salt, then there is much more iodine in it than in sea salt. But iodized salt also has a "shelf life" and must be kept tightly closed. Of course, after the expiration date, it can be used, but the amount of iodine will no longer comply with GOST

From Wikipedia, well, where to get away from it:
Iodized table salt is kitchen salt with the addition of a strictly defined amount of iodine-containing salts: iodide or potassium iodate.
Potassium or sodium iodide added to table salt slowly loses iodine content during the oxidation and evaporation of iodine. Such table salt should not be stored for more than the period indicated on the package, since iodine salts are destroyed, the same happens when salt is stored in a humid atmosphere.

GOST R 51575-2000 Iodized table salt. Methods for the determination of iodine and sodium thiosulfate
This standard applies to iodized table salt and establishes methods for determining the mass fraction:

- iodine in salt treated with potassium iodide (potassium iodide GOST R 51575-2000 Iodized food table salt. Methods for determination of iodine and sodium thiosulfate);

- iodine in salt, treated with potassium iodic acid (potassium iodate GOST R 51575-2000 Iodized table salt. Methods for determination of iodine and sodium thiosulfate);

- sodium thiosulfate in salt treated with potassium iodide.

The range of determination of the mass fraction of iodine - (20-60) · 10 GOST R 51575-2000 Iodized table food salt. Methods for the determination of iodine and sodium thiosulfate%, which corresponds to 20-60 μg / g.

The range of determination of the mass fraction of sodium thiosulfate - (15-40) · 10 GOST R 51575-2000 Iodized table food salt. Methods for determination of iodine and sodium thiosulfate%.

[Waist]

Waist, I still ruined your karma ... fffuntic, generally a miracle! Well! Adore!
I also asked about this salt from the point of view of taste. There is a difference, is not it ... And here the purely technical information has gone. I can do Google myself ...

[TanyaKotya]

TanyaKotya, Tatyana, congratulations on Panasik.
I use sea salt. Different when there is a choice.
IMHO. Nowadays, if we bother too much with what we eat, it will inevitably lead to phobias. Reasonable approach to the choice of the manufacturer (unless, of course, the labels are lying) is correct.

[Buttercup]

Buttercup, $ vetLana, Thank you. Let's be friends with bread makers.

Reasonable approach to the choice of the manufacturer (unless, of course, the labels are lying) is correct.

Agree. In our time, only this choice helps, and the advice of those who have tried something and liked it.

I also asked about this salt from the point of view of taste.

Well try it!

[Waist]

Waist, I do not use salt. Therefore, I cannot appreciate the difference in taste with ordinary and seafood. But since I cook for loved ones, I would like to know ...

[Valentine]

Valentine, then let's try it.

Although, in principle, the type of salt will not radically change the taste of food, if only someone has a refined gourmet perception.

There are no gourmets. Got it. I can relax ..

There are no gourmets. Got it. I can relax ..

We put so little of it in bread. It's not salting cucumbers - that's where salt is important.

I put it in French. And that's all. My all ochchcheny respect him.

Marine I really like to salt vegetables, salads from them, through the mill, so that grains of salt lie on them and mine really like it.

Hello everyone!!! Probably they have already forgotten about me ... I just came home on leave and decided to stop by and remind about myself.However, there are already many pages, and I can't reread everything ...

[Dark steppe eagle]

Dark steppe eagle, Hello, Vlad! We have not forgotten you!
The bread is new, learn from Luda's experience on the last 2-3 pages. With cottage cheese and tomatoes. I haven't baked yet

Hi, everything is as usual here
Only yesterday, with open arms, they accepted Tanya into their ranks
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 2808

LENA ~ FUNTIK was given 10 thanks and a diamond bracelet. And they appointed our Google. Everything is good in our Bread ~ kingdom!
Here!

That's how much I missed everything ... I really need to visit more often ... otherwise, without me, you give bracelets here and appoint you to responsible positions ...
by the way, did you accidentally have an extra gold bracelet lying around in your warehouse ??? ... I would not refuse
I bake everything according to the old baking, dairy according to the bread-baking recipe, only now I began to lay down more butter so that it would be crunchy, but I bake fugascin with the addition of garlic, there is no time to try something new ... when I come home for the winter and I will try something new

[Dark Steppe Eagle, Vlad]

Dark Steppe Eagle, Vlad, Hi! Remember, miss
Ritochka, this morning I baked curd cheese again, replaced 100g of flour with a 2nd grade, and put more honey 2 times twice, on purpose, I want to get a sweet roll, my mother needs to take a delicious. She's still hot, so the cut is later. The changes led to a slightly reduced size and with a light crust exposed, the crust turned out to be dark