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

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How many took the snow-white, I never came across she strong. Always was less moisture-absorbing and yes, less crumbly than the same makfa. But to my taste I like it more than makfa.
But I would not do it in the main mode. Either dietary or French. And the water for the kolobok will need less than usual

I wrote that I did not subscribe to anything and I will not. They come without subscriptions.

Vital, well, check the checkboxes there, maybe you have something there by default

Well, I still have one and a half kg of the pack left, I'll see what happens next, and then I'll make a decision

it seems to me that it was too wet or something ... I still do not understand this well, but I noticed that it took much more time to sift ... as it did not really want to sift ...

There is a reason why it says "WHITE GENTLE" on the package. It may be softer than regular bakery, which is why it feels strange.

But I would not do it in the main mode. Either dietary or French. And the water for the kolobok will need less than usual

Can you try as Lena advises? And you will tell us

[Natalia]

Natalia, ... nina ... everything can be of course ... but to believe everything that is written is also not very hard to believe ... in general, time will show what and with what they eat

Can you try as Lena advises?

The French are already very long ... you will die of hunger until you wait for bread ... but the dietary one has not even tried it and has not even read what kind of he is

[adore]

and the dietary one has not even tried it and has not even read what kind of person he is

5 hours., And less and softer strokes, I baked uzho.
Into you filled From baking, which is unquestioningly possible for mine adore , then a tender canned pie. peaches by Yulia Vysotskaya, I haven't tried to bake it with pineapples, I think they will be harsh.
I bake from the video of another lady, with a recipe, otherwise at Julia, all tra-ta-ta, booms, bams, khryams ... yummy. And hang the lope in grams, sometimes it does not have time to pronounce

Handmade pies on white white are delicious.
It seems to me that the bun in HP will be super-duper. Make with butter and milk on a dietary basis. Maybe even try it like Butter Easter Cake.

So, help yourself, friends!)
I understand that Temka is not the same ...
But I'll hide it under the Spoiler!

Pineapple pie (for a group of friends from Temka Panasonic 25 ...) (mamusi)

Pie (rather Keksik))) really liked!))) Ice cream on top.



The bottom left photo shows pineapple slices.

My piece is top left !!!!!!!!!!!!!!!!!!!!

[Wit]

Wit, Vital, swoop in !!! With ice cream

Rita, where's the recipe?
The pie is cool, and even with ice cream.

[gala10]

gala10, Check mark, I filmed the process, but I wanted to first show you and make sure for yourself again SKOKA to hang in grams exactly.
Tomorrow I'll try to lay out the recipe

[Margarita]

Margarita, Well done!!! Looks delicious ... please e-mail me a piece for tasting

Tomorrow I'll try to lay out the recipe

I will wait. I also want a pie with pineapple.

Who can tell you which bran is better and healthier than wheat or oat?

Looks tasty

Thank you, Vlad. It tastes nothing!

I also want a pie with pineapple.

We will try !!)))

what bran

We have already discussed this topic a little, you know my opinion

After all, most of the dirt accumulated by the grain in the process of harvesting, growing, transportation goes into bran, no matter what kind.
In addition to the significant content of biometals, bran is characterized by a higher (compared to grain and flour) content of toxic elements, especially lead. The lead content in bran is 2-3 times higher than in grain. Lead and other pollutants (including pesticides, radionuclides, microorganisms) get onto the surface of the grain from the environment and pass into the bran during the milling process.Bran is highly hygroscopic and easily absorbs water from the air. The high moisture content of the bran makes them an excellent environment for the development of microorganisms, including a variety of fungal flora. Molds from the genus Aspergillius predominate among the fungi inhabiting the bran. Molds actively destroy not only carbohydrates, but also protein substances of bran, releasing poisonous products of their vital activity. Mold contamination of the product is a serious health hazard. Increased contamination of bran with spores of microorganisms leads to the fact that in bread with bran, the likelihood of developing potato disease increases.
In bran, an excess of phosphorus and magnesium sharply impairs calcium absorption. It is in the bran that the sharpest imbalance between Ca, P and Mg is observed. The situation is aggravated by the fact that most of the phytic acid contained in the grain passes into the bran, Phytic acid forms strong complexes with the cations of Ca, Mg, Zn, Fe and other biometals, which are not absorbed during digestion and are excreted from the body. By the way, up to 80% of phosphorus in bran is included in phytic acid.
Unlike bran, bread, baked from premium flour, practically does not contain phytin. Low phytin in rye bread due to the high activity of the enzyme phytase, which is able to break down phytin.

Who will tell you which bran is better and healthier than wheat or oat?

Admin has a theme: Bran in baking

Here is the opinion of one of the specialists, in my presentation: There is a concept of benefit and harm.

You won't need bran if you follow the basic principles of a healthy diet. In the diet of a modern person, they are used to fill the deficiency of dietary fiber. Everything else is secondary. A healthy person needs 25-30 g of dietary fiber per day! There is a lot of dietary fiber in legumes (peas, beans, lentils), dried fruits, oatmeal. The best option for replenishing the deficiency of dietary fiber is oatmeal with dried apricots and prunes.

On a day you need to eat: 6 slices of bread (rye-wheat), 400 g vegetables, 400 g fruits, 200 g potatoes... These foods are sources of a variety of dietary fiber.
Some of the fruits (or even all the fruits) can (and even desirable!) Be replaced with vegetables.
So many things

[Nika]

Nika, Svetlana, Thank you very much

[WLAD]

WLADas far as I remember, those and those bran are absorbent.
I'm not scared, but the granddaughter's allergy has begun, the kitten was removed, but she's getting worse, they are not allowed to eat anything, as the Thumbelina became. Identified in the hospital allergy to mold ... House, apartment new ... where?
It turned out that bread and other bran products should be excluded ...
Now I want to carefully transfer them to homemade bread, now I bake for them, on the water, I might like it. After all, it is not necessary to buy HP, let them do it in the oven.



I ran out of that strange flour, I diluted the dough with total flour. appointment, and now, on the contrary, there is not enough liquid, I add! Flour is our all in HP. Natalia has already answered, but sorry I don’t remember how much flour is on a large size?

[Nikusha]

Nikusha, according to the instructions:
400 grams of flour - for small bread.
500 gr - medium
600 gr - large.

That is, out of 600 grams of flour is the maximum for our oven. Well, +/- 5-10 g I think they don't play a special role

[Natalia]

Natalia, Thank you, I decided so ..., I thought something, and added rye flour on top, for my granddaughter ..., and only an hour ago I realized that there was less yeast ..., but I was still going to try to bake rye bread , with less pomp ... so apparently today I'll get it ...



fuh it turned out better than I thought, but it broke

tasty and liked it better than the bread that had risen before. The conclusion was that it is possible to slightly reduce the weight of yeast for rye bread. And on frozen bread was higher, on thawed in advance in the refrigerator, less lush, but fine-grained, well-groomed.



Happy Holidays everyone! Peace and health!

Hello experienced bakers !!!! For 2 months now I have been the happy owner of Panasonic 2512. I am delighted with the bread machine. Fanatically I master the recipes from the book from the manufacturer. I have two questions:
one.Give, pliz, a link to delicious recipes for 2512.
2. A painful question ... I really like custard bread. But!!! The bread maker does not mix well. There is flour on the finished bread in one corner. And the bread does not rise evenly, on one side a little lower. In all other recipes, the bread rises evenly. Perhaps there is some nuance ... tell me, please.

[Cranberry]

Cranberry, and how is your 2512 different from the rest of the stoves?
rather, thanks to Natalie I now already know which one is distinguished by a more intense kneading, but this does not change the fact that any recipes for any other model will suit you with a slight change:
if you want to make bread in the basic mode: you need strong flour. Flour in. from. needed with good gluten. Your car kneads on mostly stronger than old models.

But if you take any flour, go with it on a dietary regimen, and everything will work out.

What the hell do you have with the custard? from the tea leaves nothing should change for the bun in the bread maker.
I put in all the ingredients along with my favorite tea leaves and you see that the bun was lively, neat and properly moist. If a dry ball tries to swing, and not a living creature rolls over on a bucket, add some water from a spray bottle (it intervenes easier this way)
Always make the correct live bun in terms of water content, no matter what you put in the stove

The question of the difference between the stoves was puzzling, maybe this is my first stove ... I don't think they are very different from each other. I asked for proven yummy recipes, no more.

About the custard. There rye malt and rye flour. The gingerbread man turns out to be heavy, but not dry. Sausage is not in all shape, but in one corner. The angle is always the same. Maybe this is a defect in the stove? Tried adding more / less water. The result is always the same: the bread is tasty, but not raised. If you do not help the stove to take all the flour out of the corners during kneading, flour remains on the bread.
View from above:


In the context:


Here you can see that it did not rise evenly:


Here is such a non-mix, if you do not help to take all the flour during kneading:

[uneven inclination]

No, it was you who put me right at a standstill. I thought that there was simple bread, and you immediately took the custard rye. Cool.
BUT something really is not right. Check the stove with the level. Possibly crooked floors. Begs uneven inclination you have buckets.

I am not a specialist in rye, let the girls help, why is it heavy.

And what about delicious. I personally am not very fond of delicacies, I like wheat more directly from the instructions. French in milk powder with butter, ordinary wheat, dairy from the instructions.
Only my flour is more water-absorbing, usually, a little more water is required than in the instructions.
I really like Natasha's on serum.
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

And I didn't ask you about the difference between your stove. I meant ANY recipe from this thread is right for you. You have the same stove as everyone else here.
The only thing, in the main mode a little stronger kneads old models, so you need flour on the main stronger mode.
and on ordinary flour, take any recipe and do it on a dietary regimen.

[Cranberry]

Cranberry, congratulations on a good bread maker! And I welcome you to our topic!

There are no explanations in the Russian-language instructions, they are truncated. This is what my instructions say:

Due to the consistency of rye dough,
there may be impurities of flour - this is normal.

From the practice of rye baking of members of the forum in a bread maker, when kneading, you need to help the machine mix in all the flour several times, namely, scrape it off the walls and corners SILICONE spatula and direct it slightly so that the kneading spatula grabs and kneads into the dough.
Also, taking into account the consistency of the dough, before the last proofing, you can straighten the bun, smooth it with your hands or with the same spatula moistened with water or oil. In this case, the bun will be carefully and beautifully arranged and baked.
The loaves turn out sideways, again due to the consistency of the dough. If the dough is steep, then just as the spatula stops the bun, it will distribute. It usually stops in the same position and all tight / steep breads turn out to be lopsided. That is why, in HP, the dough should be softer.So that by the end of the proofing it will take a level and, in the end, get a beautiful isosceles bread.

[Natalie]

Natalie... something turns out to be tinny, you can't leave the stove with rye, right?
Cranberry, you still check the evenness of the installation of the stove. It will not be worse.

[Linen]

Linen, you can move away, but with rye dough you need to know WHEN. You yourself say that rye bread is not easy and you need to learn, or already accept all its antics: lopsidedness, unevenness, flour in the corners ...

The topic once helped me a lot

"Rye" tips from Gasha

[Natasha]

Oh, Natasha.. no need to say. I was just going to be smart with the newbie, and she just - and I'm immediately out, not even ... a complete knockout
I'm afraid of these rye. You fiddle with them, fiddle with, and at the exit - a brick. I could not defeat them.

[Scone]

I was writing this while you were ahead of me

Today I talked with Lyuda, and she finally explained to me what Scone... In dictionaries it is translated as a bun, but it is not a bun in bread terms Luda, the first time she told me - this is a cookie ! And I did not even think, although it is clear what it is. And she also told me something else, but not everything fits in with me yet.



And I went to her because I cannot translate the names of some regimes into Russian, since I do not bake such bread and did not even read about it. But the tables of regimes for the European 2512 are almost ready Thanks to the girls from the topic "Russian language" and Lyuda

Do you do this on purpose so that I lick my lips and end up with a stroke from suffering across a European?
it's your fault that I won't be taken to heaven because of envy

[Linen]

Linen, Come to visit me ! Give mine!

Wait for the full translation into Russian, do you need this stove !? I need your help, not an envious stroke

well, you say. This is called "let the fox in the chicken coop". Ireland is a funky country that I will definitely visit someday. I have to go to Ireland in the most important life plans.
I only watched "Marry in Three Days" only for the views of your Ireland

Damn, European panasy and in Ireland. Don't joke like that, otherwise I won't survive such happiness

I need a mustache, mustache-mustache-mustache

Marry in three days "just for the views of your Ireland

I'd

also got married ... not even three, but one day, just to go to Ireland !!!
... that's where justice is ~ someone is already invited to visit!

Hello, dear bakers, I saw the recipe for French bread from Tane4ka on page 69 of the second part of the topic, I really wanted to bake it. For some reason, the recipe doesn't mention oil. Is it possible to bake bread without really adding butter, please tell me.

[Cranberry]

Cranberry, and in the corner is a bun from a non-aligned surface. I have a similar problem, now I turn HP while working, mln changed the surface! The master's hands did not grow from there, even the sink turned out to be tilted, you can only see it from the water while drying ...

Come on guys Pineapple Pie ~ as promised, for you all !!!

Pineapple pie (for a group of friends from Temka Panasonic 25 ...)

Is it possible to bake bread without really adding butter, please tell me.

Yes, there are such recipes.

[mamusi]

mamusi, Rita, thanks !!!
Nika, in Rita's recipes

[NikaVs]

NikaVs, in the Feed of new recipes on the right, see ...



Over here
Pineapple pie (for a group of friends from Temka Panasonic 25 ...)

[mamusi]

For 2 months now I have been the proud owner of Panasonic 2512.

Klukvaaa, congratulations on your excellent helper! And welcome to the forum!
For rye bread. I bake it often. Here, many wrote that you can get by with an ordinary spatula for kneading. Yes, you can, but a scallop scapula kneads rye dough better. I always lubricate the paddle universal non-stick grease, because rye dough strives to stick to the spatula, and with grease, the finished bread pops out perfectly, and the spatula does not remain in it. If you are making rye bread, then, of course, you need to help with a silicone spatula during kneading. And a minute before the end of the batch, it is very good to add 1 tsp. vegetable oil.
And the recipe for a delicious rye bread is here: Black universal bread And also at Rita-mamusi, also very tasty Khlebushek Borodinsky "Love from the first crumb" (multicooker Redmond RMS-02)

[Lena]

Lena, Margarita,

I only watched "Marry in Three Days" only for the views of your Ireland

I would also get married ... not even in three, but in one day, just to go to Ireland !!!

You are more careful with Irish marriage In Ireland, according to the law, if you get married in Ireland, then divorce is only possible in 4 years after filing for divorce

... that's where justice is ~ someone is already invited to visit!

Ritualand you come!

[Natalia]

Natalia, Nora Roberts has beautifully described Ireland, read and presented with my own eyes



Margarita, Thank you



The daughter-in-law was emotional yesterday that she had never eaten such delicious bread. Today I bake, replacing the broth with whey and dry. yeast, I want to understand the difference for myself. I will not exhibit here, otherwise you will disappear again for a few days
Today in Lenta I saw a small HP, according to the action, about 3 tons, the name ... on M something like Martha ...

Hello, dear bakers, I saw the recipe for French bread from Tane4ka on page 69 of the second part of the topic, I really wanted to bake it. For some reason, the recipe doesn't mention oil. Is it possible to bake bread without really adding butter, please tell me.

Sure you may. Classic French bread - water, flour, yeast and salt. In principle, nothing else is needed for bread.



Regarding impurities with rye dough. Rye dough is sticky, does not give such a bun as wheat dough. Therefore, it cannot lick the bucket as well as wheat dough. Even the rye-wheat dough needs help to collect the flour in the corners of the bucket.

name ... on M something like Martha ...

Do you need it?

[dissuade]

Well truncated - throw your slippers - tasteless French, if there is no butter with milk. Wait 6 hours and get a blast, ugh ...
I am categorically dissuade, although all the markers are different.

tasteless french

I also doubt that there will be delicious bread without butter.

and I tried it, fresh - phew

[$ vetLana]

$ vetLana, fffuntic, well, why are you dressed up ?!)
Look what they don't fuck with Bread! Clear!!!
There are situations Different people have ~ Someone likes it without oil or is not supposed to be healthy.
What are you?
A man asked us in a human way: Is there, they say, a mistake in the theory? Is there no oil?
We told him: -It happens!




The Hranian Bread has its own tsimes !!!