Bread Maker Panasonic SD-257

You can take any proportion, but it is optimal to calculate for 350 grams of flour.

See all recipes for rye bread in the section Yeast bread, rye-wheat bread, rye bread.

Well, now I am with Panasonic too! Behind the agony of choice, I bought a Panasonic SD-257. Beauty! So far (I hope this will last for a long time!) Delighted. Thank you all very much for your advice and tips. Naturally, I started with the recipes from the instructions, then I will tackle the wonderful recipes from the forum (there will be pictures, of course)

[Alexa13]

Alexa13 , congratulations on your purchase! And the recipes are proven and super-duper on the forum sea !!! So many cool ones that at first they run up!

[Mila007]

Mila007, Thank you so much! Recipes are really the sea. Most importantly, they are all proven! Just have time to bake! (so, you see, you will have to buy a third stove)

Congratulations to Qween !!! I ask you to share some bread (in the pictures, of course). And please tell me what kind of office offended Qween? (To get to it yourself).

[Qween]

Qween, Alexa13
Please accept my congratulations!
Very happy about you!

Cool bread you have! I'm going to bake the French!

[Bunny]

Bunny , Thank you . Of course bake, you will like it!

[moby]

moby, you have some beauties in your photos!

[moby]

moby, it is not harmful for a bread maker to bake every day.
Soon you will get used to it, you will gain experience, and you will not be standing over the stove all the time. When I bought the first stove, I just stood near it above its window. How is it there? And then - she put everything (often "by eye") and took out only the finished bread.

Well, then I will conjure and conjure

[moby]

moby , so you are a magician!

Right now I will master white bread and I will learn to work with rye flour. I read somewhere, there are features of the formation of a kolobok. And this I have not yet begun to hammer into my head, so as not to get confused. Therefore, I will study further

[moby]

moby , rye flour is not difficult.
When you decide, then try, for example, with Darnitsky from fugaska... An excellent recipe for a beginner (and not only) baker. This is a delicious wheat-rye bread, on the basis of which you can create sooo many recipes.

I wanted to start with him. I love this bread very much.

No, Panas is not silent, but I also do not always hear how it squeaks (sometimes children help, their hearing is more sensitive). And very often I "miss" the batch.

By the way, on what program was the cake baked and from what quantity of ingredients?

I'll find a link, but yeast is clearly too much

Here - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0
But this is not the kind of cake that I bake for Easter. This one turns out to be very airy, such a delicious bun. I baked it with butter and milk, it also works well, but not airy dough.

[Rina72]

Rina72 , so I wrote that the yeast was stale (release date 14.08.), well, I insured myself.

I, too, this cake rose above the roof, nestling tightly against the dispenser, from which the entire roof of the cake was crumpled and white. I made a recalculation for 400 grams of flour and now everything is fine!

Oh, can I put the recalculation here?

Oh, can I put the recalculation here?

Sure you may!
- 2 tsp yeast
- 400 gr. flour
- 0.5 tsp. salt
- 6 tbsp. l. Sahara
- 1 bag of vanilla sugar
- 6 tbsp. l. vegetable oil (refined)
- full dispenser of raisins and slices of sliced ​​apple
- 3 eggs
- about 90 ml of water
Almost everything is the same, only reduced the amount of fluid

Oh, thanks a lot!
I’m just fond of French. And tomorrow I’ll screw up the cake. I went to thank you!

[Qween]

Qween
It's just a miracle how good! I am glad with you to your new stove!

[Margit]

Margit , Thank you .

[I have opened a new theme for Qween - specifically for baking dialogs in Panasonic 257 models. The most significant messages have been moved to a new topic starting from post 105. If it is necessary to transfer any more posts within the meaning - let me know by LAN. Go here]

I have opened a new theme for Qween - specifically for baking dialogs in Panasonic 257 models.

The most significant messages have been moved to a new topic starting from post 105. If it is necessary to transfer any more posts within the meaning - let me know by LAN.

Go here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=80533.0

Ay-oo-oo, is there anyone on the site with Panas 257? Urgently, the dough is in HP.
The problem with my new HP, or did I do something wrong ?!
I put the French bread program on, the oven stood for 2 hours on leveling, I got tired of it, decided to speed it up, started the pizza, kneaded, turned off, re-started the French bread program 2 hours passed, the display shows that the temperature continues to equalize and the 6 hour French bread mode is running, and the dough has already increased in volume to half a bucket.
Is it that this program does not work for me and I need to save the dough by switching to ordinary bread or can it still work ?!
Now my main task is to check the correctness of the work of the HP, and not just the receipt of bread.
Please walk me through the setup of French bread in HP.
Or after 30 minutes you will have to switch to another program.

First, save the bread, although it won't be French anymore. If the dough has risen almost to the end of the bucket, do not wait for anything, turn off the program and turn on Baking for 50 minutes.

Do, I'll write further for now.
(Who will peel the vegetables for me?)

Yes, carefully take out the "stirrer", the stove can do one more software stirring.

[Lyi]

Lyi

You yourself messed it up. As my husband says, rush is needed for ... well, for diarrhea.

I think the oven is okay. You hurried, you didn't need to touch her. The process cannot be accelerated in any way, for that it is French with such a long program.

Turning on the program with kneading - you mixed the yeast with the rest of the ingredients and, naturally, the process of yeast activity started. Turning on the French program again, you are back to where you started - temperature equalization. The oven does not understand that the food has already been mixed, it has no eyes. And fermentation is already underway! If the yeast is not mixed, then when the temperature is equalized, this process does not occur (the yeast is not moistened), the products are simply adjusted to the desired temperature.
French bread program minimum it takes 6 hours. Maybe more, as the oven decides. Therefore, it can stand for 2 or 3 hours.

Now save the dough, turn off the French bread program. If there was only one rise of the dough, you can turn on the kneading again (the dumplings program, which turn off as soon as the bread falls off during stirring). This will be a crush, then immediately remove the paddle and leave it on the second rise. As soon as it rises well, turn on the baking.

The next bread - don't touch it, she herself knows what to do.

Now, after the rescue operation, I am answering the actual question.

Ay-oo-oo, is there anyone on the site with Panas 257? Urgently, the dough is in HP.
The problem with my new HP, or did I do something wrong ?!
I put the French bread program on, the oven stood for 2 hours on leveling, I got tired of it, decided to speed it up, started the pizza, kneaded, turned off, re-started the French bread program 2 hours passed, the display shows that the temperature continues to equalize and the 6 hour French bread mode is running, and the dough has already increased in volume to half a bucket.
Is it that this program does not work for me and I need to save the dough by switching to ordinary bread or can it still work ?!
Now my main task is to check the correctness of the work of the HP, and not just the receipt of bread.
Please walk me through the setup of French bread in HP.
Or after 30 minutes you have to switch to another program.

Panas is an AUTOMATIC bread maker to the core, it is absolutely violet that you are tired of it or not. It will create according to its own program.
The temperature equalization time depends on the overboard temperature. Sensors inside the machine somehow detect it, and, depending on this, reduce or lengthen the "downtime" time. It is this moment that allows you to receive high-quality bread in Panasonic, regardless of whether it is hot outside or cold, whether you have laid warm or cold products.

Do not try to speed up or slow down anything. After interrupting the program, the stove will start all over again.Written - French - 6 hours - so it goes!
You don't need to switch anywhere. You can play with programs, but in completely different situations.
I wish you success

And if you really can't stand to keep everything under control, then welcome to the section Baking in the oven

First, save the bread, although it won't be French anymore. If the dough has risen almost to the end of the bucket, do not wait for anything, turn off the program and turn on Baking for 50 minutes.

Do, I'll write further for now.
(Who will peel the vegetables for me?)

No dough until half of the bucket, can you turn on French bread, which is baked for 3 hours 35 minutes, is there such a mode? I think that the kneading is still needed, since I only kept it on the pizza for 10 minutes and I didn't like the bun, it was liquid, I wanted to adjust it during the main batch. What is your opinion? While I was writing your answer came. I put the batch again, level the bun, and let it come up for baking.
But then the next bread will turn on French again, so write down the French step by step, or is it enough to press 4 times in the program until the arrow locks into French, and then start.? I did so. Is there a mistake?
I apologize for distracting from your affairs
Thank you very much for your help, I went to save the dough.

Answer FAST !!! What mode is currently set?

She turned on the pizza, added flour, straightened the bun, now she's in the way.

But then the next bread will turn on French again, so write down the French step by step, or is it enough to press 4 times in the program until the arrow locks into French, and then start.?

Yes! All to fall asleep, as in the instructions it is written to put an arrow on the French program and start. All.

Taak, I don't see the answer. Wise, you, of course, with the regimes. Now - the wisest thing is to carefully pull out the stirrer, turn off all the programs, let the bread come up almost to the top of the bucket (if he is not tired of boogie woogie yet) and turn on the Baking for 50 minutes.

Ffffsyoyo, in this case, I can't help you with anything

She turned on the pizza, added flour, straightened the bun, now it interferes.

Mix in the flour, take out the spatula, leave for proofing and then bake.

Zest, you and I think similarly.

[Lyi]

Lyi

Well, I hope you pulled out the stirrer, give the dough time to rise ... Then turn on the Baking.

Now tell me why you bought Panasonic? He needs his nerves and understanding.

[Lyi]

Lyi


Now tell me why you bought Panasonic? He needs his nerves and understanding.

Stop bullying new-found bakers!

I have not encountered a single problem when working with Panasonic. And he is already 4 years old, probably.

Yes! All to fall asleep, as in the instructions it is written to put an arrow on the French program and start. All.

Thank God it’s right here.
Yes, it seems that we do not have the same temperament with this HP. : (I love, I ordered everything to be fulfilled. I just accept it, under the hood and went to carry it out.
Well, God forbid, this moment is compensated by tasty (very) bread, then we will still stick to each other (due to the timer).

Stop bullying new-found bakers!

I have not encountered a single problem when working with Panasonic. And he is already 4 years old, probably.

But the newfound ones face Especially with the Horror of launching prog and Temperature equalization

I didn't have that. I prefer to read the instructions first, and then waste my nerves

Thank God it’s right here.
Yes, it seems that we do not have the same temperament with this HP. : (I love, I ordered everything to be fulfilled. I just accept it, under the hood and went to carry it out.
Well, God forbid, this moment is compensated by tasty (very) bread, then we will still stick to each other (due to the timer).

She, this soldier - you also have a reasonable one. He will first think about how long to wait until the desired temperature, and then the batch will start

Thank God it’s right here.
Yes, it seems that we do not have the same temperament with this HP. : (I love, I ordered everything to be fulfilled. I just accept it, under the hood and went to carry it out.
Well, God forbid, this moment is compensated by tasty (very) bread, then we will still stick to each other (due to the timer).

Then you go to the oven or accept the fact that the oven is performing! she said - 6 hours, so the bread will be ready in 6 hours and not a minute later

I didn't have that. I prefer to read the instructions first, and then waste my nerves

Exactly. Similarly: first I read the instructions, then poke them.

The husband does everything exactly the opposite, according to the principle: "if you have tried everything and nothing happens, finally read the instructions."

Thank God it’s right here.
Yes, it seems that we do not have the same temperament with this HP. : (I love, I ordered everything to be fulfilled. I just accept it, under the hood and went to carry it out.
Well, God forbid, this moment is compensated by tasty (very) bread, then we will still stick to each other (due to the timer).

Well, that's the way it is. You ordered her (you pressed the button with the program) - she performs according to the given program. Not a step to the right or left. You just have to come to terms with the fact that delicious bread does not work in half an hour. This is not at all connected with the stove, but with the technology of its manufacture.

Try it like me - put French at night. I don't even use a timer. The program is long, maybe more than 6 hours. At about 11-12 pm (stay up late) I load everything and that's it. Ready bread will still be warmed up, so you will get a warm and fresh one for breakfast (we get up at 7 o'clock) and you will be provided with a fresh loaf for the whole day.

[Lyi]

Lyi

So tell me, in the end, WHAT did you do with your long-suffering bread?

and just try not to remain our regular user with Panasonic horror stories

For your sake, my vegetables are measured, but not peeled

[Lyi]

Lyi

Well, I hope you pulled out the stirrer, give the dough time to rise ... Then turn on the Baking.

Now tell me why you bought Panasonic? He needs his nerves and understanding.

She pulled out the stirrer, left it on the rise, embarrassed that the dough is sugar-free (?).
I bought Panasonic because I wanted to eat delicious bread. And then I did not expect that the temperature equalization could last more than 2 hours (!). And I approximately knew that I would have to add flour to the bun, I left it on purpose.
I’ll try to get used to it. Although I remember my Hitacchi with longing, where I didn't have to wait, I could put all the products out of the refrigerator and there was wonderful bread. True, there was no French bread regime.
Zest, Chuchelka, thanks for your help!
And, if there is another 5 minutes of time, write whether it is possible to make French sourdough bread like here https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13348.0 , but I have no French leaven, but eternal one. Do I need to make changes to the recipe and what?

She pulled out the stirrer, left it on the rise, embarrassed that the dough is sugar-free (?).

Yeast feeds not only on sugar, but also on flour carbohydrates

And I approximately knew that I would have to add flour to the bun, I left it on purpose.

Flour measured without scales? Because I never have to add. Or you have flour with high humidity.

I’ll try to get used to it. Although I remember my Hitacchi with longing, where I didn't have to wait, I could put all the products out of the refrigerator and there was wonderful bread. True, there was no French bread regime.

Only cats are born quickly, but delicious bread takes time. When you try Panasonic French, you will understand. Before that, I had an LV with a French mode (4 hours, kneaded right away, even from the refrigerator). The difference is decent, trust me. I won't say that he was bad, he was good. But this one is better.

[Lyi]

Lyi

So tell me, in the end, WHAT did you do with your long-suffering bread?

and just try not to remain our regular user with Panasonic horror stories

For your sake, my vegetables are measured, but not peeled

The dough is kneaded on the pizza. I seem to have leveled the gingerbread man, but I don't like the dough. Somehow sticky, although before adding flour it did not stick to hands. Well, God bless him, the loss of 400 grams of flour (7 rubles), I will somehow survive, in extreme cases, the dog will gobble it up. The dough will do, put it on baking.
Now it is important for me to test HP to know that all programs work and how they work. After all, in order to find a common language, you need to know her behavior, this applies at least to a person, even a mechanic. I already have the first negative experience, I will not touch it any more and speed it up in the process.
I will remain a regular user in any case, where can I go from the submarine !!! But we eat bread in very small quantities (dimensions do not allow, very large in volume). Now she persuaded her son to take all the employees to work, to lunch.
But there will be other topics as well. Cuckoo 1054 should come soon. There will be questions too.

But there will be other topics as well. Cuckoo 1054 should come soon. There will be questions too.

A-a-a-a! The soul flew to heaven !!

I will remain a regular user in any case, where can I go from the submarine !!! But we eat bread in very small quantities (dimensions do not allow, very large in volume). Now she persuaded her son to take all the employees to work, to lunch.

You will gradually master whole grain breads, rye. This is useful and not so harmful for the size. I bake French from 1st grade flour. Sometimes with the addition of wheat grains milled by a grain mill. If we eat anyway, let it be useful and less high in calories.

I bake rye on peeled rye and wheat 1 grade with the addition of ground rye or wheat. In general - the flight of imagination is not limited.