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

Somewhere in the subject there was a time plate.

Plate.

This is from the first post of the topic. From there

Citrus cake from the instructions (with orange juice).




Regarding the oil setting, you must follow as written in the recipe. The amount in the recipe and the final baking result depend on the condition of the oil.

The recipe is from the instructions, only my own candied fruits and raisins I put more, about one and a half containers and be sure to roll them in flour, the time can be safely reduced by 5-7 minutes, otherwise it is very tanned and done with proven fresh yeast.

Olya, how much is one and a half dispensers by weight? About.

I don’t know how much, I take a measured glass and pour out a full one, raisins and candied fruits, hit.

I will, too. Thank you, Olya!

And be sure to roll it in flour, yesterday I baked a cake and this is what a beauty, and if this is not done, then everything will sink closer to the bottom of the cake (cake).

So tasty!

A recipe from Seleznev's book, a shovel for rye!

rye spatula

Cool! I will definitely try.

I'll insert my favorite recipe. BUT high protein flour - 12! I load all the ingredients except butter / margarine, sugar and yeast, mix it with PIZZA, and then turn on the program as in the recipe. Butter / margarine I bring chopped from the refrigerator

🔗

Girls, please tell me in the Panasonic 2512 bread maker in the recipes there is the designation Yeast-B, Yeast -R what does this mean? And is it possible to replace dry milk with ordinary milk by reducing or removing water altogether?

I'll insert my favorite recipe.

Sveta, what does it look like: a cake or a bun with raisins?



I put my eye on this.
Cupcake with raisins on cognac (Panasonic bread maker -2502)

I will compare yours and this one. I rarely bake sweet pastries. I would like not to be mistaken.

Yeast-B, Yeast -R what does this mean?

B - for regular baking.
R is for expedited.
p. 25 in the book to Panas



I bake with regular milk.

[$ vetLana]

Sveta, what does it look like: a cake or a bun with raisins?

$ vetLana, Svetik, here are the pictures





I just baked it yesterday. He needs to stretch out in my opinion

Of course, all the aromas of Easter cake are not there, because there is not enough time to accumulate ICB for the entire cycle ... But we add additives to the dough.

I forgot - I also add dried ground mandarin peels. 3/4 tsp

Adjustable by water - so that it smears along the bottom

And is it possible to replace milk powder with ordinary

Boil milk or take ultra-pasteurized milk - my advice. But dry is worth buying

Franzuz from the book, added only sprinkling.

added only sprinkling.

Handsome Frenchman! And I baked it in the oven mixed with wort on kefir. Marmalad

accumulate ICD

Light, what is that?

[$ vetLana]

$ vetLana, Svetik, ICD are lactic acid bacteria... They are responsible for the aroma of finished products along with prescription additives

[Svetlenki]

Svetlenki, Sveta,

You never know who needs, in the top five I saw a whole grain "French thing". And we also have Semishagoff opened next to our house, and there are 2 types of first-grade flour: Limak (40 rubles for 2 kg) and "peas" (30 rubles for 2 kg). "Peas" of the highest grade are sometimes in the top five, red packages with white polka dots, first grade yellow packages with white polka dots - I saw for the first time, I didn't look about squirrels

Peas are good flour. Limak swore to take. I take grade 1 at the crossroads.

[Thumbelina]

Thumbelina, Olga, Very nice bread! but how did the sprinkling stick coolly to the top?

in the top five I saw a whole grain "French thing"

And she appeared in Magnet. Almost always in stock.Amazing. Earlier in the afternoon with fire, on the Platypus ordered. And now I went in, bought and stocks are not needed.
Civilization

And she appeared in Magnet.

And here in Spare. Whole grain "Ryazanochka"

People, I here about 3-5 weeks ago bought a Predportovaya for white bread ... and what a nightmare, I have never had such bread before! He almost did not rise, heavy, dense and not tasty, and also not beautiful - the roof is flat,. I sent them to feed the birds. As soon as Panasik cooled down, she put in the second portion, because she decided that she was distracted and put in less flour than was required, although during the kneading she watched which bun was being formed, and everything was fine. The second time I sprinkled more flour than the norm, the bun was taut, almost like on dumplings, the bread turned out a little better, but also not tasty, the roof was flat again. During baking, I did not look into the bucket, but I got the impression that the dough becomes thin during the proofing and baking and leads to such a result. kneaded in curdled milk with water and dry yeast, and the day before baked on the same curdled milk and yeast, but the flour was Makfa, and the bread was excellent. Yesterday I bought MacFa, but I didn’t take Predportovaya for a hundred years, and now I’m not looking in her direction at all. Or was it such a party? I bought at a discount price. Previously, after all, she used it for pies and pancakes.

Or was it such a party?

Anya, Predportovaya has long ago deteriorated. She used to be normal, I bought her too. I won't take it now.

[$ vetLana]

$ vetLana, Sveta, well, then my guesses are correct.

Anya, I have not taken the pre-port one for a long time, a little expensive, so also bad at baking bread, although it does not seem bad on baking, my mother prefers it for cakes.

Even before purchasing a bread machine, I knew that the pre-port one had become very bad. Indeed, the price is not clear.

[Ivanovna5]

Ivanovna5, Anna, In magnet Tverskaya Extra

[sazalexter]

sazalexter, Alexander, good?

[sazalexter]

sazalexter, Alexander, thanks for the tip, I will definitely come in today, otherwise I somehow ignore its opening next to the house and only go to Pyaterochka, although both entrances are located nearby!
I haven't been to Narodnoye for a year, my husband doesn't want to take me there, but in the old days I periodically took Kubanskaya flour there, so I really liked it in all respects. Eeeh, you need to go on reconnaissance yourself, and if it is still in stock, grab at least a couple of packages.

Tverskaya Extra

I bought it, I liked it. We have sold it earlier in the Idea.

Anya, I like the choice of flour and cereals in Magnet more than in the top five. Ryazanochka is made of flour there and Peas and discounts are good.

Tell me please! We put the ingredients in the bread maker, standing has already begun, and the candied fruits from the dispenser have not spilled out yet. HP Panasonic 2511.

Peas "good flour.

And I didn't like the pea flour. This is Ryazanskaya. I tried red and yellow peas, I didn't like the result. She's heavy, wet

[I am Svetlana]

I am Svetlana, but surely the proofing has already begun? And then there is a pause in the batch. Then he kneads further and pours in later and picks up when it is necessary to pour in manually.

[I am Svetlana]

I am Svetlana, on page 17 of this topic there is a table of times of processes in Panasonic.

https://Mcooker-enn.tomathouse.com/in...97192.0

Panasonic 2511

Svetlana, if on 4 prog, then the dispenser will open when the timer is 3.08.
If on 8 prog, then the timer will be 3.43.

It's already 1h17 on the timer. The dispenser is full of candied fruits. It looks like cake will be without them. The mode is set to 8.

[I am Svetlana]

I am Svetlana, stop the program, take out the dough, stir in candied fruits by hand, or without getting on the "dumplings" for 1.5-2 minutes stir with candied fruits, then put "Warm" dough rise in service mode, wait until the required rise of the dough and finally turn on the baking for 1 hour.

Pretty boy

Oh, what a handsome man, Olya!

He baked me panasik French bread on birch sap tonight. The juice is already flowing everywhere, I put the kvass, so we drink, and I will bake bread on it for now.I poured more juice - 300ml, there is nowhere to put it, the dough turned out to be completely liquid, but in principle this was what I achieved. She baked on "French Thing" -Extra, she was in the top five at a discount. The bread did not turn out very high, but the crumb is fluffy.
For flavor, I sprinkled my favorite Italian herbs (yeah in French bread). Moreover, it poured already in the middle of the proofing, so all the grass remained outside and was not evenly distributed.The bread was taken out in the morning, so the crust turned out to be soft - cutting the problem The top shrank due to the fact that the bread stood in a closed panasik for 8

The bread is delicious, but the red back is better

The color turned out

Luda, how is birch sap in bread? Is there a taste? The juice has a neutral taste
Ryzhulya spotted something outside the window

[Svetochka]

Svetochkait tastes just a little sweeter than just water. So it doesn't affect the taste in any way. But in theory, the rise should be influenced as an improver, and in general it is useful:

Birch sap is rich in sugars, organic acids, enzymes, calcium, magnesium, iron salts, and trace elements necessary for the body.
sugars - 1-4%;
potassium - 273 mg / l;
sodium - 16 mg / l;
calcium - 13 mg / l;
magnesium - 6 mg / l;
aluminum - 1-2 mg / l;
manganese - 1 mg / l;
iron - 0.25 mg / l;
silicon - 0.1 mg / l;
titanium - 0.08 mg / l;
copper - 0.02 mg / l;
strontium - 0.1 mg / l;
barium - 0.01 mg / l;
nickel - 0.01 mg / l;
zirconium - 0.01 mg / l;
phosphorus - 0.01 mg / l;
traces of nitrogen
Well, of course, this is all approximately, and depends on the soil, what is in the soil, then it gets into the juice

generally useful

there is nowhere to put it,

How is it nowhere !!!?
I drink for days. I wash out the body to the utmost! The rest is in the freezer. Every day I drink a bottle of 1.5 liters!

Hello everyone! I bought a Panasonic SD-2512 bread maker (European), wrote on the forum on February 16 and disappeared: I beg your pardon, baked bread and ate :))))) I really want to advise something (some recipes or nuances), but here already in my opinion everything is there.
I baked a cupcake with marzipan from the instructions for the bread maker, it came out just super! But I would not say that the nutty taste was felt very much, apparently it is necessary to buy more hearty marzipan :) I baked bread with sourdough, the leaven came out, but the bread was not (not baked). But I will experiment more. I plan to make yoghurt on the sourdough mode (purely for experiment, since yoghurt is easier to buy :)

I also have a question: on which mode is it better to make pizza dough with fresh yeast? The pizza dough should be well kneaded, without kneading, and should stand for longer. I plan to use program: 26 for leavened bread. Maybe someone was already puzzled by this?

Thank you!

I make pizza dough on the Pizza program. Mixes well. I won't tell you about fresh yeast, I do it with dry yeast. Earlier, when I kneaded by hand, I activated fresh yeast.