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

[WR6X]

WR6X, there is an ongoing fierce battle on this topic over the need for a yeast dispenser. ...
But I'll tell you this: between 2211 and 2512 you can safely choose by the color of the case. You can adapt both to the presence of a yeast dispenser, and to its absence. All other things being equal, this does not affect the quality of the bread at all. Both stoves are absolutely wonderful!

[WR6X]

WR6X, in my opinion on 2512 there is a separate topic. I have 2511.

With a dispenser, it is much more expensive, it does not cost so much money, although in some cases it is convenient. I have it with him and I use it, but I would do just fine without it. And if it fits in color, then it is absolutely perfect. I took my 2512 model for the action, it cost me cheaper than the white one (although I was planning it for the white one)

I have 2511, basically wanted without a yeast dispenser, in our country house there are no partitions, everything is in one room, as if divided into zones by furniture, and the sound of the dispenser opening is very loud, it will bang at night - you will wake up a stutterer. The supplement dispenser is also very loud, but it does not work on all programs.
I would buy now, I would buy without dispensers at all, they are usually the first to fail

[WR6X]

I welcome everyone!

WR6X , the girls have already explained to you that the presence or absence of a yeast dispenser is not important, the bread is baked in any case excellent !!!
Everyone has a different ear and responds differently to the sounds of dispensers.
The sound power of the yeast dispenser = 30 dB is the maximum permissible noise level at night.

Explain plz, why a dispenser for dry yeast? What is it used in cooking?

Regarding the yeast dispenser: I think it is needed in HP for Europe, since there is only one mode in which the ingredients are mixed first, and this should be WITHOUT yeast. Then, according to the program, the dzhzhi are poured onto the mixture and only after 30 minutes a full-fledged kneading of the bun is. There is no such program in HP for the CIS, but there is a dispenser, they just did everything for one thing. in order not to produce physically different stoves for different countries and what happened was what happened - the stoves are almost the same, and the difference in price for a dispenser, which is practically needed only for one mode in European stoves. The rest is perfectly prepared by the "Yeast to the bottom for flour" method.
And so, models 2511 and 2512 for the CIS market are the same. You can safely choose by design
But in Europeans, only in the 22nd model there was a mode for kneading unleavened dough "Noodles", and in early models this pleasure was available only in the CIS "Pelmeni".
In principle, the Europeans have balanced sourdough bread, and in the CIS - dumplings.

By the way, now following the link to the comparative tables - there is a comparison table of European women. maybe that sometimes something will be corrected in the tables, or clarified, or supplemented.

Thank you all very much. Buy 2511

Congratulations on your good purchase! Successful bread to you!

Good day everyone. I buy a bread maker for my father-in-law as a gift.

Thank you all very much. Buy 2511

We are glad for the gifted! Or did you choose it as a gift? Anyway - congratulations on a great purchase!

Guys, where did Ritochka disappear with us ... last visit on January 28

I wrote to her, but there is no answer. Maybe someone communicates with her?

In our case, it seems, the profile is deleted if the person has not logged into the HP for a month. Somehow I didn't think to take Rita's phone number

Dear forum users, I ask for help in choosing a Panasonic bread machine model.I choose between 2501 and 2510. Is the rye dough setting really necessary? And is a special spatula needed for such bread? Or can you also knead rye in the main mode? It is unlikely that I will cook pure rye. Most likely with the addition of wheat.

[Pauline]

It is unlikely that I will cook pure rye. Most likely with the addition of wheat.

Pauline, for rye bread, the main mode is not very suitable, if you have a lot more than half of rye flour, then it is better not to knead the dough, rye dough does not like kneading. But this does not require a special rye program. I often bake my rye in manual mode: knead for the first 10 minutes on dumplings, then standing in service mode , then baking. So the program is optional. But the scapula is very desirable, so as not to overload the engine, the rye dough is very viscous, almost plasticine. But you can buy a shovel on Ali, there they sell quite authentic shovels - one to one with those that came with the HP kit. I bought a set, now I can’t distinguish the spare blades from the original ones.

Is the rye dough mode really necessary?

I bought my 2511 precisely because of the rye regime. I rarely use it, but I need it.

And is a special spatula needed for such bread?

I think we need it. Luda has already written about the viscosity of rye dough.

It is unlikely that I will cook pure rye. Most likely with the addition of wheat.

Then you can safely buy without the rye regime. IMHO

[Mandraik Ludmila]

Mandraik Ludmila, $ vetLana, girls, thank you very much for the tips and experience. Still, probably 2510. By March 8 I will make a gift for the dacha and the kitchen)))

Still, probably 2510

A good choice.

In my opinion, any Panasik is an excellent choice! The main thing is that panasik!

Hello everyone :) I'm also joining your ranks: recently I bought a Panasonic SD-2512. She is European, so I'm trying to figure out the programs. Yesterday I baked bread with cheese according to the recipe: Rustic Artisan (bread with cheese and bacon) # 4. I baked at night, so I cut the cheese and put it in the dispenser right away, contrary to the recipe, the Gouda cheese did not melt, it spilled out and interfered well.
I also took the usual flour, but in the near future I plan to buy the right one. In English recipes it is strong white bread flour, type 550. I live in Sweden, I read that here it is: vetemjöl special. So I will test.
I bake with fresh yeast (here in every supermarket 50 g cubes of quality yeast are sold). There are two types of them: for any purpose and for bread. So far I have tried only the first ones. I replace a teaspoon of dry ones with 12.5 g of fresh ones. I make a dough with a prescription liquid and pour it into a bread maker. Maybe someone will be useful with my non-Russian specifics :)
So far, several questions have ripened: is it really possible in my European to make dough without lifting? Not on dumplings or shortbread? Can you somehow get out of the situation?
And what are the recipes for compotes? For 800 g of berries, 2 tablespoons of water?
I will be glad to communicate!

recently acquired Panasonic SD-2512. She is European

Congratulations on a great purchase !!! I also have a European.

I change a teaspoon of dry for 12.5 g fresh.

Many of us bake with live yeast. I use only 7-8 grams of live yeast instead of 1 tsp of dry yeast. This will probably depend on the yeast and its activation.

Is it really possible in my European to make a dough without lifting? Not on dumplings or shortbread? Can you somehow get out of the situation?

Unleavened dough can be made in any program where kneading starts immediately, but DO NOT close the lid of the bread maker. I use a quick bread mix.
I have never made shortbread dough in HP and I don't see the point

And what are the recipes for compotes? For 800 g of berries, 2 tablespoons of water?

And these are most likely modern pastry recipes when you need a little sweet fruit syrup for breakfast, "pour the dessert with sweet syrup", make a gift, take a visit ... Well, something light and in a small amount. And in HP they made a special automatic program. so as not to bother cooking with stirring

If you need, we have tables of programs and modes translated into Russian

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The link can be used to copy the picture in good readable quality.

And what are the recipes for compotes? For 800 g of berries, 2 tablespoons of water?

This is probably what our instructions call "fruit in syrup". I have never done it myself, but in our cafeteria at work it is practiced. A very pleasant dessert.
The ratio of fruit to syrup is about the same as canned pineapple or peach.

This is probably what our instructions call "fruit in syrup"

Yes, Sveta, this is it. Or I also call this program "Jam".

Here

wheat-rye (200g rye and 300g wheat) on a long opera in KhP 2510

[Mandraik Ludmila]

Mandraik Ludmila, Luda,

soft crust directly depends on the degree of mixing. The softest in the sandwich, where the kneading is the steepest, right to the limit of flour endurance, + baked goods in a mold with a lid so that the crust softens with steam. These are the main criteria.
Then secondary is the addition of fat to the recipe and milk. Fat will thin the crust if it is well kneaded and baked on gently.
In our conditions of HP, you can try with pre-mixing on the main program. She is the strongest in kneading. And then hold it under a towel.
You can also use recipes with flour infusion, such as Japanese bread. Welding is a technique that also very much softens the crumb and crust.
And more in the conditions of automation, I do not know what to think of.

Amix,

I may be wrong, but it seems to me that yeast for everyone is probably sugar tolerant, that is, for baking, and for bread yeast, for recipes with sugar up to 5 percent sugar in the recipe and low fat.

Usually, those that are for bread can be put in bread less than if you take "for everyone" in bread. Therefore, we made such a division.
Next, try without activation, just mix yeast pieces with flour, you might also like it. This method allows baking with a delay on live yeast.
Third, you have a European, that is, as I understand it, with special regimes. That is, if you are going to make sandwich bread with strong kneading, then perhaps you are right and you should choose the recommended stronger flour. But there are gentle modes in the oven, such as whole grain (dietary), single grain (spelled) and French, where you don't have to bother with the selection of flour. And even ordinary mild flour will make perfect bread.

[Mandraik Ludmila]

Mandraik Ludmila, Luda, how much yeast do you put on 400 g of rye flour? I bake rye bread with 2h. l. yeast. And you ?

Girls and boys who bake cakes in our bread maker, please help Alexey to deal with his problem
Bread does not work in Panasonic # 1175

[Svetlana]

Svetlana, I bake with 1.5 tsp, but I get a proofing longer than the standard

good day
bought model 2511 two days ago)
(Almost half a year was Redmond 1910, I learned to bake bread with her and got used to it very, very much, but ... a breakdown got out, they said marriage, the money was returned. And since Redmond disappeared from our sale, according to your reviews, we bought Panasonic. chose between 2510 and 2511, took 2511, because I want the rye bread mode)
I read the topic, but there were questions. Please tell me.
There is a stop button - does it not work like a Pause? that is, the question is - is there a Pause here?
What crust do you bake your bread on? On light? And then I have such a ... brownish came out.
Baking recipe from the master class Admin - wheat
Wheat flour - 450 grams, Curd whey - 200 ml, Salt - 1.5 tsp, Sugar - 1 tbsp. l, Honey - 1 st. l, Oil - 2 tbsp. l. (butter 1 tbsp. l, olive oil 1 tbsp. l), Apple puree - 1/2 fresh apple on a fine grater., SAF-moment yeast - 1.5 tsp.
I just removed the sugar and added a little bran and whey (because I didn't have enough liquid)
turned out, but I ask you to tell me in the middle - from above, as it were, it cracked - is this a lot of yeast?
or a lot of water? slightly rubbery in taste, but very airy. can add flour to make it a little denser? or reduce yeast? or not go into the recipe? - did not crumble (which is good)
flour 450 gr. baked on L mode, medium crust.
here is a photo - the sides are partially tanned, and the roof seems to have been torn apart in the middle

[no more than 9 minutes]

There is a stop button - does it not work like a Pause? that is, the question is - is there a Pause here?

There is NO pause in this stove. It is possible to do it forcibly - disconnect the device from the network, but no more than 9 minutesotherwise the program will be reset.

What crust do you bake your bread on?

Everyone chooses a color to their taste Specially made 3 to choose from. The crust color is not only the color, but also the bakedness / dryness / moisture of the bread. Bread with a light crust, softer and more moist. With darker - drier ...

And another question - baked according to Elena Bo's recipe - the cake is very tasty. there, too, 450 g of flour (only instead of 2.5 tsp yeast I took 2 tsp.)
Hell - the main one with raisins, a light crust, but ... in the recipe she indicates to set the size M, she was afraid that it would not be baked, set the mode L.
and it so happened that no one could get it right away and after baking he stood for another 3 hours in the bread maker
turned Negro)
(the dispenser opened by the way, but the apples and raisins were pressed well, because I read here that it was possible, I had to control the process))
the roll turned out, half is eaten
but the child (who was baked) does not want such airiness, asks for a dense roll - as they used to be (in Redmond)
what to do? - take another recipe, add flour (the bun was not clogged), reduce the amount of yeast or bake it as it is, and is this airiness a distinctive feature of Panasonic? (I'm just trying to figure it out for now)
and how to deal with sunburn? to put the same size M? and baked?
Here is a photo

Baking recipe from the master class Admin - wheat

Tatyana-Admin has recipes and technology for Hitachi HP. Panasonic loves softer dough. Therefore, your bread dome turned out to be lumpy. The forum has a LOT of recipes specifically for HP Panasonic, take a closer look

I just removed the sugar and added a little bran and whey (because I didn't have enough liquid)
turned out, but I ask you to tell me in the middle - from above, as it were, it cracked - is this a lot of yeast?
or a lot of water? slightly rubbery in taste, but very airy. can add flour to make it a little denser? or reduce yeast? or not go into the recipe? - did not crumble (which is good)
flour 450 gr. baked on L mode, medium crust.
here is a photo - the sides are partially tanned, and the roof seems to have been torn apart in the middle

That's just it. The gingerbread man was very tight, so the dome did not just crack, it was originally torn, as it did not have enough liquid. This needs to be monitored, looked into the HP during kneading and adjusted the flour: liquid balance.

thanks for answers
I added sera, I tracked. that is, it still comes out a little of it all the same?
in general - I will look specifically for Panasonic recipes / ratios (since there is no bread at home))

[Annusya]

from above, as if cracked - is it a lot of yeast?

Annusya, most likely there is still little liquid, in the instructions for Panasik the most common proportion is: 400 g of flour per 260 ml of water and 1 tsp. yeast. 1.5h l. yeast is not so critical, this does not crack the bread, but simply rises higher and an extra taste of yeast may appear.

On Easter cakes: nevertheless, at least for the first time, it is worth following the recommendations of the authors of the recipe, at least for now you will understand the baking in your HP.
Indeed, it was better to set the size M and a light crust. It will be baked. The color is so tanned in our stoves
You can choose another recipe. Better yet, try a few, because Easter cakes are different in taste and texture. So choose what your family will like.
Some people like Easter cakes baked on the Diet program more.

thanks for answers
I added sera, I tracked. those. still leaves a little of it all the same?
in general - I will look specifically for Panasonic recipes / ratios (because there is no bread at home))

And what kind of bread does your family like: Airy or dense? Wet or dry?
Anya, try this recipe

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

What cake recipe did you bake in Redmond? Write, maybe we will customize it for Panasonic Or we will select a similar ready-made recipe.

[Annusya]

asks for a thick loaf - as they used to be (in Redmond)
what to do? - take another recipe, add flour (the bun was not clogged), reduce the amount of yeast or bake it as it is, and is this airiness a distinctive feature of Panasonic?

Annusya, in panasik, you can get the same denser bread, for example, bake the same recipe for an Easter cake on a fast base, get the same thing only less airy. In Panasik, the bread is different, much depends on the flour, for example, I bake on 1 grade flour, the bread turns out to be denser.

and how to deal with sunburn? to put the same size M? and baked?

Personally, I constantly forget about the crust and size, but bread, in principle, turns out to be enough with even results, and in your case, a large amount of sugar affected the color of the crust. From the fact that the cake stood for 3 hours after the end of the program, the color of the crust will not change, just the crust may soak and the sandpipers may deform a little, which happened to you, as you can see in the photo. But I, for example, now deliberately leave the bread in the oven for a long time after the end of baking, I need bread with "soft" crusts, and even after I put it in a bag to make it even softer, my husband heals and sets his teeth, so I have to dodge

Yeah thanks!! I read everyone. I will reread to understand to the end.
I bake on flour 1 grade (I found where we sell it)
I baked the same cake recipe in Redmond (I'm trying to prepare for Easter)
In general, I am now reading other recipes and adjusting the bread liquid at the specified percentage.
I don’t touch the fast mode yet (I don’t understand it yet, I don’t read about it, then I’ll look)) now I will put on the 1st program, because I have nothing to eat with, I just carefully measure the liquid)

I only use 7-8 grams of live yeast instead of 1 tsp dry

Hello! I also want to buy PANASONIC. Before that I did not use bread makers. And it was embarrassing that you need to use dry yeast. I do not like them! Here on the forum I read that many bake with fresh. Only now I can't figure out how to put them: some write - how to crush dry ones to the bottom of the bucket and then according to the recipe, others - mix with the liquid and pour out at the end. I'm used to making dough. And now I don't know when to pour it out - as in Panasonic recipes under flour to the very bottom, or pour it into the liquid and to the very top, or ... how? I understand that the question is stupid, but since I have not used such a technique, I am very afraid that nothing will work out. I will be glad to advice from experienced hostesses!

And nothing stupid. I bake on pressed ones, crush or pinch small pieces to the bottom of the bucket, then flour and liquid in which I dissolve sugar and salt. And a tablespoon of sunflower oil. All. I start up and go to bed. If suddenly pressed yeast runs out, then I take dry. I did not notice the difference. The result is always this (smallest loaf)

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[Cielito lindo]

I'm used to making dough.

Cielito lindo, Elena, you can work with both dough and old dough in Panasonic. I now bake this bread often

Wheat bread with not strained whey (Omela)

I put the dough, when the dough is ready, I turn on the main program number 1, I put all the other ingredients, the dough on top ... Just don't let the dough overstay - kneading in a bread maker can destroy gluten

I also like working on pressed yeast much more. They are faster, and the smell of pastries is creamier or something ...

The result is invariably the same (smallest loaf)

Great! Thank you for your answer, Vitaly! But, to be honest, I'm not so much interested in bread (although I will bake it too) as in baked dough for buns, pies, etc. How to put fresh yeast in a dough in which there is definitely more baking than ordinary bread ...

[Elena]

Elena, I would pour the dough on top of all the other components. I baked sourdough bread several times in HP. And the author of the recipe just advised the sourdough from above. It was like this - flour + salt / water / leaven. Those. you can do the same with dough.

girls, what kind of bread do you bake with whole grain flour? I bought such flour, tried to bake bread on it according to the recipe from the book "Me and My Bread Maker" - there is 350g. premium wheat flour and 180gr.- wholegrain. + 200ml water and 130ml baked milk. the bread did not rise well - the size of 1/2 of a regular loaf. and the crumb seemed damp to me. but the crust is crispy. who has experience of bread on this flour?

[Khamar]

Khamar, I bake 50 * 50 1st grade and whole grain, add all sorts of grains, cereals and a spoonful of panifarin. The bread rises well, not wet.

I bake completely from CZ flour according to the recipe Diet bread with instructions. Everything is good, it tastes good to me

[Khamar]

Khamar, if you have not baked with whole grain flour before, then the taste may seem unusual at first, many people do not like the taste of whole grain bread at all. So maybe get used to it, maybe not
In the instructions for Panasik there are recipes with whole grain flour, on a low-yeast mode, a recipe for pure whole grain and half on a dietary mode and half on a French bread mode.

This is how I got my bread. I don't know how to turn the photo (

a spoonful of panifarin

what is this and why?

girls, what kind of bread do you bake with whole grain flour?

Whole Grain Bread (from the Panasonic SD-2511 / SD-2510 CP recipe book)
Panasonic SD-2511. Diet bread with whole grain flour, dill and parsley

Now I bake cold fermentation bread with c. h. flour.
Wheat. in. from. - 350g
Wheat. c. h. - 150g.
Yeast - 1 tsp
Salt - 1.5 tsp l.
Sugar - 1.5s. l.
Rust oil - 2s. l.
Liquid - 350 g (about 100-150 whey, the rest is water)
- 1 day - kneading on dumplings for 5 minutes. Remove the bucket from the HP, cover with foil and refrigerate.
- Day 2 - after about a day (or whatever happens), pull the bucket out of the withers, stand for an hour, warm up, then in HP for Low-yeast program. Delicious!

[Khamar]

And I have again in the program for today
Wheat-rye bread on a long dough (kava)


I will bake in HP

KhamarWhen you take pictures, hold your phone like a camera, i.e. flip

[Irinap]

Irinap, Irina, so I was also delighted with this bread in a bread machine. Baked on a rye program. The roof was torn. I think maybe next time I can make a cut

Irina, and what program are you baking on? I'm on rye. I reduced the yeast, but the program went completely, which is very pleasing.

I plan to try increasing the amount of rye flour to 50 percent in the future.

[Svetlenki]

Svetlenki, I don’t have a rye program - 2510. Hue for 1 and I’ll bake it tonight. Let me tell you what and how. And I reduced the wheat one (I already measured it) to 260 g, but I also filled it there (a little semolina, a little bran and a little flakes, I ground 7 cereals in a coffee grinder).

[Irinap]

Irinap, Svetlenki, Irina, Sveta, and what does rye dough give? Never faced such a thing?

[$ vetLana]

and what does rye dough give

$ vetLana, Svetik, taste, aroma of bread ... We do the same thing that you do with CZ bread. Why are you putting it in the refrigerator overnight? In order to bring out the aroma, to reveal the taste of ZH flour as much as possible, to increase the healthiness of bread.

I took note of your CZ. I will definitely try.

I baked for 1 and I'll bake tonight. Let me tell you what and how.

Irina, I will wait. I feel that I will bring this bread to mind and it will become my recipe-basis for a bread machine.

a spoonful of panifarin
what is this and why?

It's gluten free. There is not enough of it in whole grain flour, and if there are also all sorts of additives that make the dough heavier, then it is better to play it safe.

Panifarin is used as a flour improver when baking various types of homemade bread made from rye, wheat and mixtures of different types of flour, especially for flour with a reduced gluten content.

Panifarin improves the quality of the dough, it becomes more plastic, its processing becomes easier. The addition of panifarin to flour improves the quality of baked bread: it increases its volume, decreases crumbiness, provides more uniform porosity, and prolongs freshness.

Panifarin is added when the flour contains little protein (gluten). If you bake bread at home using rye or buckwheat flour or add bran, flakes, grain mixtures to the dough, then the dough turns out to be "heavy" for yeast. In this case, adding panifarin will help to make the dough more elastic and rise more easily.

Adding panifarin to the dough increases the nutritional value of baked bread, as it increases the protein content in the finished product.