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

here, girls, I had one like that. I took it on the market even for 150 rubles as a set: pump + caps.

🔗

I gave it to a friend, she has a bigger family. I will not say that this is ideal. I would like to vacuum packages more, but it is also cheap and useful to have. Especially if after the holiday, slices and salads remain.

[Mandraik Ludmila]

Mandraik Ludmila, Lud !!!
Where are you taking these Smilies ???

[Ritochka]

Ritochka, by search in tyrnete

[Buttercup]

Buttercup, Advanced you ...

Very tasty, but how dessert goes

I don't think it's mine.

Svetik, pay attention. Quote: mamusi from Today at 12:31 pm Lenus, with a skirt. I make wheat ~ rye and rye ~ wheat with yubochey. So juicier! Oh, reminded ... I want it again.

I am without a skirt. Absolutely. After the stage when I baked rye, I'm afraid to pour water.



But, as I already wrote in the open spaces of HP, Rita will not advise bad things.
So, we will try with a SKIRT.

you first try, and then you will judge yours, not yours. It is very tasty. I'll make it even wetter in Rita's way.
Moreover, if you remove the sweetness, there will be wonderful bread. But do it first with prunes or raisins.
Otherwise, you will live and not know about such a tasty treat.

Otherwise, you will live and not know about such a tasty treat.

Here's how not to bake after that.



Girls, I have smoked prunes (gift from Lyuda P). Can I put it down?
What prog is it on? Rita has different options there.

[Svetochka]

I have smoked prunes

Svetochka, it is possible, the smell of smoked food in bread will practically not be felt

[Mandraik Ludmila]

Mandraik Ludmila, People, so he's worth its weight in gold (smoked). Maybe its better in meat? Otherwise I will translate the product

[Svetochka]

Svetochka, if in this sense, then of course, it is better than usual, otherwise I suddenly thought that you don’t feel sorry for him in bread I will put it only in authentic Lyudochkin borscht

It was not borscht

Lyudochkin borsch

It was not borscht

Intrigued

[Wit]

Wit, exactly, it's SHIPS! Scraped, I have blanks in full swing here, dinner and I'm still trying to write here, however, a multi-lane woman



$ vetLanayou don't know the brand recipe Rarerka?

Cabbage soup with secret frying (recipe of our family) (Rarerka)

It was because of him that half of the HP caught fire to buy smoked prunes.

[Mandraik Ludmila]

Mandraik Ludmila, Luda, I, of course, saw the recipe. But, unfortunately, for many reasons, it does not suit us (((. Therefore, I will stew the meat with prunes.



I remember everyone looking for this prune!

[Svetochka]

Svetochka,

and I adapted the recipe for myself, I don’t do frying, I just cook everything

Hello dear bakers!

I also bought a Panasonic SD-2512 bread maker for Europe. I've been baking in it for a month now. Before that, I already had two bread machines from other companies.
How does she knead the dough!
I recently made Panettone from a recipe book. It turned out very tasty. We went to visit, I immediately pulled out the baking from the bread machine, it is very tender. Everyone was delighted at a visit.
Then at home I decided to make a half portion of 200 g of flour. Everything was fine, but when I took it out, everything was crumpled and out of shape. I had to somehow return the panettone to the bucket for cooling. View, of course.
Here are the photos.


Yes, and more. I put in a double portion of sugar - we like it sweeter.

[Tatyana100]

Tatyana100, Tanya, congratulations on Panasik
And most HP for Russia does not have such a recipe

[Tatyana100]

Tatyana100, yes there is no such recipe, please, post the recipe, at least here, what if it comes in handy?

[400 g]

Panettone's Recipe (Brioche Mode).

Strong white flour (type 550) - 400 g
Sugar - 4,5 Art. l. (I'm putting 100-150 g)
Butter, cut into 2 cm cubes - 50 g
Eggs (medium) - 2 pcs. (100 g)
Milk - 200 ml (I'm putting 180 g)
Dry yeast - 1.5 tsp. (I put 10 g pressed and 0.5 tsp SAF-Instant Gold)
Additional oil - 70 g
Candied orange peel - 50 g
Raisins - 50 g
Dried black currant - 50 g

And I also put vanilla and rubbed orange peel - I always have it in a jar in the freezer.

Brioche mode assumes first 55 minutes (leveling + mixing), then additional oil is added and Start is pressed.
Further, after a pause, kneading continues. According to the instructions, candied fruits and raisins are added along with additional oil.

I started adding the butter piece by piece after about 10-15 minutes. kneading. The instructions say take the butter cubes from the freezer. But my yeast is not very strong, so I took soft butter.
I added raisins and candied fruits towards the end of the batch.

The dough turns out to be very beautiful - smooth and tender. For Easter I bake complex cakes according to Italian recipes, it takes two days to make the recipe.
And here 3-4 hours - and an excellent result. I don't know, of course, how long this cake can be stored - for 2-3 days it is good.

Here is a photo of a half-portion kolobok.




Thank you for your congratulations. I have been choosing a stove with programming for a long time, but something is either very expensive or with drawbacks. Then I decided to buy this one, and I'm just happy.
In Ukraine, by the way, the stove for the CIS is more expensive than for Europe. The guarantee, however, from the online store.

Brioche Mode

there is no such regime in ours to replace

I wrote about this mode.

Only 3 hours 30 minutes.
3:30 Leveling 30 min.
3:00 mixing 25 min.
Oil addition
2:35 pause and knead 19 min.
2:16 Ascent 36 min.
1:40 Workout + Ascent 50 min.
0:50 Baking 50 min.

Maybe Thalia will correct me if something's wrong.

I have baked Panettone 3 times in a week. At some point there was insufficient rise, and several times I turned off the stove for 8 minutes, so that the dough rose longer.
By the way, my bread maker does not hold the program even when it is turned off for 10 minutes. At the same time, she remembers the mode number, but flies from the process.
I turned it off for 10 minutes, and then I had to turn on the baking separately.

[Tatyana]

Tatyana, I congratulate you on your bread maker!

there is no such regime in our

Girls, have already discussed this. Since there is no special mode, you can bake, as you bake cakes, in the "Diet" mode, for example




Brioche is a bun.
Panettone is Easter cake.

Thalia, thanks!

I just wanted to ask you - how do you store SAF-Instant Gold yeast?

I buy them once a year before Easter, freeze them in small jars, and they still lose their power, although they work very well for baking, but after six months they are much worse. I begin to combine them with pressed ones. For a year I still do not have time to use them.

have already discussed this.

Natasha, it means that my memory is girlish Thank you, dear, for the reminder ...
And I finally happened to "oboznatushki". I baked a Bouquet for mom (without buckwheat rye per 100 g) and in my thoughts there was a low-yeast regime, but for some reason I set a "dietary" one, and then put the yeast in half the norm. The bread turned out to be tasty and soft, but I was counting on a higher one. At first I wondered what went wrong, and then it turned out that I mixed up the regimes, that the 6th one is dietary, and the low-yeast one is the 2nd ... that's what I set the wrong regime, I don't understand

[Tanya]

By the way, my bread maker does not hold the program even when it is turned off for 10 minutes. At the same time, she remembers the mode number, but flies from the process.
I turned it off for 10 minutes, and then I had to turn on the baking separately.

Tanya, I have the same.

how do you store SAF-Instant Gold yeast?

I don’t buy those. I use Polish and do not ice.

I confused the modes that the 6th one is dietary, and the low-yeast one is the 2nd ... that's what I set the wrong mode, well, I don't understand

Here, Lyud, the list of modes is under the lid, and even my eyes can't catch on I'm not comfortable either ((

[Tanya]

Tanya, try
1.When you bought a large pack of yeast, refrigerate it in the refrigerator before opening and packaging. So that the activity of the yeast becomes weaker. And as soon as you open the pack, pack or close it.
2. Choose such jars so that they contain as little air as possible. The oxygen remaining in the jar begins to feed the yeast and it revives ahead of time. It would be ideal to clog it so that the yeast is stored almost in a vacuum.
It's not about the size of the jar, but the ratio of oxygen to yeast in it. For the same reason, try to pour yeast into the jar with minimal air entrapment. And make sure that the cap is dense-dense.
You can stir the yeast into small vacuum bags, if possible.
3. Refrigerator and refrigerator are different. It freezes with varying intensity and defrosts in the same way.
Theoretically, after freezing, it would be good to defrost the jar neatly for 12 hours in the refrigerator. So that there is no strong temperature stress with the rupture of the yeast, and then just open it. And even then, after taking it out of the refrigerator, temper it already in the room - for example, let it sit in flour until it warms up.
Make an experiment: put the jar in the freezer and the jar just in the refrigerator in a cold place and see where the yeast stays better.
In theory, freezing is good, but in reality it means a quick and professional freezing, which we do not have.
So maybe just cooling will give you better results.

under the lid, and even your eyes won't catch

It’s as if I’m even annoyed by this, the ledge there is not comfortable - it pops out

Lena, thanks for the advice. I didn’t think of it before cooling down before opening it. And now I store some of them in the refrigerator, but their turn has not yet reached. I took it from the freezer so far. I fill the jars full, but then I take out of them, and the rest, apparently, deteriorate.
I even looked for small packages of this yeast, but I found only from the Chinese. I did not find it on sale. It is not clear why only half-kilogram packs.

Tanya. The bottom line is (it was not me who researched, but the smart girl-Luda) that yeast, for example, will completely die from well there 8-hour contact with air (I take the figure from the ceiling). It does not matter whether these 8-hours of contact will be immediately or within six months.
That is, each opening of the jar kills the yeast. The essence of packaging is to get there less.
Chilled yeast is less active, but will still breathe - just open the jar.
Well, the moment of defrosting-freezing is very weird. At these moments, some of the cells die. Therefore, no manufacturer recommends freezing yeast. Freezing should be done quickly, and defrost slowly. But this issue is also being debated.
But unequivocally - there is not everything as simple as frozen, and then pulled out and can be used. Maybe not.
With simple cooling without freezing, the yeast, for example, does not hibernate, but it does not die from the expansion of moisture in them during freezing-defrosting. In general, do the experiment this way and that.
The only thing is, don't let them breathe.



and make sure you have a good seal on the jars

Good afternoon, members of the forum
I haven't been here for a long time, but I followed you
Being on a long vacation, I really missed my kitchen gadgets and especially Panasik
My father-in-law is very fond of Borodino bread, "the same" and so I was walking around the supermarket, reading labels on different breads. And on one "Borodino" there was malt, and rye flour and leavened wort, and I wondered .... Did anyone bake something like that ?!

[Irina]

Irina, I baked Mannochkin bread:

Philips HD9046. Borodino bread (Manna)

Rye mode. It turns out very tasty.

And what kind of kvass do you use ???

Regular, in a plastic bottle, from a local brewery.

Galina, thanks for the recipe! I will definitely try!

[Galina]

GalinaWhat excellent bread!
Girls! remind, what to do, if not a program-rye bread.3mes to make on "dumplings", then distance? how much? and baking next?

[Vika]

Vika, kneading on dumplings, proofing for 3 hours in the switched off oven and baking for 1 hour 5 minutes. All! The main thing is not to get involved in the process.

Hey everyone!!!
The kids want a ciabatta. Girls, is there a recipe in the European instruction?

Hello everyone! Yesterday, after thinking, we took 2512. Today we baked the first white bread with raisins. Everything is great! No smell of plastic, as some write on other sites. The cord is a bit short, but not scary.

[Vika]

Vika, about kneading on dumplings - everything is correct, but the proofing time can be different, you need to focus on the fact that the rye dough does not rise more than one and a half times, otherwise it will fall during baking and it rose by one and a half times in an hour and a half on very live yeast.

Check mark! Thank you! So this is probably on the main Prog you can? no her? I read somewhere that it seems that for rye bread it is not necessary either to knead for a long time ... or to strain for a long time

sclorez

In an hour and a half, it rose 1.5 times on very live yeast

vooo 3 it means still not to defy for a very long time. Got it and thanks!

[Mirabel]

Mirabel, Vika, one rise for rye.
Kneading, lifting, baking.

Dear help out! Ingredients for basic white bread from the book, only yeast R, i.e. 2h. l. But I set the mode to the main fast. Will there be bread ??

[Vika]

3then it is still not a very long time

Vika, not long and not short, but watch the rise, maybe you have it and 3 hours will increase by 1.5 times. Rye dough is heavy in every sense, I can't bake it according to the program even now in Panasika. First I put the program "rye dough", and then I watch the rise and only on this basis I turn on the "baking". I bake rye every week, or even a couple of times a week ... The baked (ready-made) rye bread inside must be at a temperature of at least 98 degrees To clarify, I'm talking about pure rye bread, WITHOUT wheat flour.



Irinkanur, so in my opinion on the fast and put 2h. l. for 400g of flour, and for regular (long) 1h. l., well, at least in my 2511 So it seems everything is OK

so in my opinion on the fast and put 2h. l. for 400g of flour, and for regular (long) 1h. l., well, at least in my 2511 So it seems everything is OK

Yes Yes! We have the same way ))))

WITHOUT wheat flour.

Yes! I realized. I will not encroach on him, I want to bake this one
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=94522.0
like there Tanya-Admin says that it is possible to bake in the Basic mode.

[Raised]

Girls, everyone ~ hello everyone!
And my roof is going ... leisurely.
I made Darnitsky Khlebushek from Fugaska today. One hundred millionth time, I guess. Since he is one of the most beloved, both familiar and successful ... I remember him by heart.
So ... I forgot to put the SALT.
As a result: I open ~ BRICK in front of me.
NATURAL in shape and size. The smell is delicious and there is a crust. And we will even eat tomorrow, salting.

Here is something else interesting. How salt affects processes! :
I'll take a picture tomorrow. Today is not the time. It is worth cooling down, maturing.
Observations are: yeast (live Lux) in the absence of salt cleared up in the dough in earnest! Raised him and brought down! Tk. on the walls of the HP I saw that the sharka was higher ~ and the bread has such "lace wings", as I call them. From the fallen dough ...
The cap itself is in such bubble curls. Explicit replay!
I kept all the proportions exactly! Everything as usual. Up to a drop. And here you go! Garden head!
1.5 tsp of salt is put there! Take it out, put it down!

[Vika]

Vika, yes, this one can be on the main one, there is more wheat, but I would do on a dietary
mamusi, oh, how interesting, I didn't even think that it was so critical that it would turn out to be a brick ...

[mamusi]

mamusi, Rituel, and today I swung at V .... our Sh ... (well, almost at him). Maybe you will be interested?
I made a mistake with the programs, but the result is still very good.
Wheat-rye bread with grain mixture "Gourmet" # 66

[Mandraik Ludmila]

Mandraik Ludmila, OK thanks!
mamusi, Rit, here I also sometimes forget to add salt and the bread will be nothing ...somehow I didn't put in the yeast: girl_red: it was the case ..

Garden head!

yes, probably fatigue or malaise ...

[Vika]

Vika, throw slippers at me, but I would reduce the water, a little, a little, about 20 ml minus