Bread Maker Panasonic SD-257

Plytishca! Do not worry. It's good that you came to this forum, the people here are all enthusiastic, responsive, always helping. I bought this HP myself in August, since then I haven’t bought bread, but I’m learning from members of the forum. HP. I have never had that bread did not come out, although I am still a "young" baker (I also spent my entire pension on it, I do not regret it).

Thanks for the support! I downloaded the instruction. I am reading. There everything is indicated with butter. Do I need to melt it like in a regular batch.? And can it be replaced with a regular bottle or margarine? Then in what proportion? Sorry for the question, maybe stupid.

You can replace it. It seems to me that it is better to melt, although if it is very soft ... it mixes. Etc prescription support: by weight or by spoons.

Well! For the first time, with shaking hands, I laid down what was needed according to the list. I wanted the first
once something simple. But the son insisted with honey and nuts. I calculated the grace period for a long time. Now I'm worried how to fall asleep? This is not a dishwasher. Set
time and sleep yourself. And here? The first time would have been in the afternoon. You never know what! Something in the morning
will be.! The family has already ordered with garlic. And I don't know what recipe to put in. Of course. if everything goes well today.

[Plytishca]

Plytishca With garlic, searching will help you, and dry garlic in powder
Set
time and sleep yourself. And here?
There are proven recipes for this for Panasonic 255
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3328.0

sazalexter Thanks for the advice!

Good evening, dear members of the forum!
Now my dream has come true - Panasonechka 257 finally settled with me. For 2 years I “practiced” with Delongy.
I read the instructions for 257 and got confused - the most ordinary white bread, 1st recipe (Basic mode) "yeast B - 1 tsp. And yeast R - 2 tsp."
I realized that this is ordinary yeast and "fast". That is, dry yeast should be 3 hours. l.?
And if I only have "fast" ones, then put all 3 tsp. fast? And a little or 400 g of flour 3 tsp. yeast?
So I want to "not be punctured", otherwise I will not know what to tell my husband why we decided to change the HP.
P.S. I read hastily several. topics for Panasonic (and proven recipes, etc.) and something has not yet found an answer to my question.
Be so kind, prompt (or poke your nose) urgently. I want to put some bread in the morning.
Thanks in advance.

B - I think so the amount of dry (fast) yeast for the Basic mode
R is the amount of the same yeast for Rapid

I think that for 400 g of flour you need 1 tsp according to the recipe. Your yeast
But you can put about 1.25 tsp on this amount of flour. yeast. I put about that much if they are fresh.

[Mila007]

Mila007Thank you very much for such a quick response !!!
But for sure! Only now I "got" such a division is quite likely and more like the truth. Which means I'm already used to one instruction (Delongy).
It's good that I was on my guard (after all, 2 years of baking and reading the forum), otherwise I would have poured all 3 tsp in a fever.
THANK YOU!

I realized so quickly, because the word Rapid is familiar to me. And somehow I quickly figured out what the letter R means (in Portuguese quickly - Rapido)
Yes, it's not for nothing that you were on your guard. Otherwise, with three tablespoons of yeast, I can imagine what could happen

I would still have to deal with butter so quickly ...
I baked bread only with vegetable oils (olive, pumpkin).
And in Panasonic half of the recipes are butter. And again, the quantity is very interesting, for example, in the French recipe - 1 tbsp. l (15 g).
If you take a soft (not melted butter), then stuffing it into st. l (measured) and having weighed, I find that it is not 15 g, but much less (9-10 g).
Okay, I melted a well-weighed 15 g of plums. butter - still did not fit into 1 tbsp. spoon.
And the amount of cream indicated in the recipe for egg bread. oil, generally drives me into a stupor - 1 and 2/3 st. spoons.
Just shove the softened butter into the measuring. First I kiss the spoon, then don't bring it to the top a bit?
In general, the question is - butter - 1 tbsp. spoon and 15 g how to tie? How to understand how much to put butter? Melted or softened?
And if I'm used to putting olive oil, then instead of 1 tbsp. l. creamy put 1 tbsp. a spoonful of olive? Or more olive?

In such small quantities as 15 g, you can safely replace butter with vegetable. I also always bake with olive. On a medium loaf (about 700 g), pour 1 tbsp. l. I have it about 20 g. And you don't need to bother and melt the butter. Lie like this. If the recipes for butter dough indicate that it is better to pre-melt it, then you can melt it

I add softened butter to the bread. I don’t fool too much with the quantities - I collect it with an ordinary tablespoon, it turns out with a small slide.

Fnezhinka! With the purchase of you! (y) See page 17 at the bottom of the instruction.

[Natushka]

Natushka, thank you tremendous for the congratulations!
Yes, the fact of the matter is that I saw and read it. Only HOW ...
I read it exclusively as in-fu about yeast. That they say some yeast is ordinary, while others are "fast", active. And she did not correlate them with the regimes. Well, she stopped.
And only after Mila she gave me a different interpretation, these 2 lines on page 17 "opened up in a new light"
I was just in great excitement - after all, a 2-year dream came true.

[Rina72.]

I add softened butter to the bread. I don’t fool too much with the quantities - I collect it with an ordinary tablespoon, it turns out with a small slide.

Thank you, Rina72. What am I for a drain. I ask the butter in this way - it seemed to me that my French bread (I baked it first, because there was clearly written 1 tsp about yeast). So, my French bread was incredible yummy, but it did not rise very much, somewhere 2/3 of the bucket was already in the finished version.
I just thought that maybe I was too clever with butter (it was also homemade, not store-bought) ...
But Panasonechka is on top! Even though I "nahimichil" there with French and did not track the bun (specifically, I checked the new HP) - the taste of the bread is excellent, the crumb is awesome. In general, there are no words.

Girls, thanks who responded!
In the morning before work I managed to put a bread (main recipe). Mom called me at work and "reported" - the bread turned out to be amazing, the size of the whole bucket (rose perfectly), baked evenly.
So, now you can safely go further according to the recipes.

Fnezhinka
IMHO oil to your taste and quantity can not be so strictly treated. Cut a piece of butter (not from the freezer) with a knife / take a piece with a regular spoon, splash vegetable from the bottle. Plus or minus 10 grams you will not notice in the finished bread

Today they brought my stove. put in French and went to work. came to the final. pulled out - just a miracle. there was no foreign smell when baking, everything was exactly according to the recipe from the book. only one thing - I have a GOST volumetric glass beaker. So, the difference with the one in the set is 10 ml! down! measured by gostovsky. the taste is just super.

here:

alenka_volga, congratulations on the first and successful bread !!! I wish you continued success.

Hello forum users!
The need brought me to this site ... we decided to buy a bread maker .... I wanted to immediately write and ask for advice on which cotton to buy, but after reading different Temko I still made up my mind on the choice and today bought a Panasonic SD-257.
At the moment, after reading the instructions, I decided to bake bread (regular) .... I loaded everything according to the recipe from the instructions, chose the program, mode, size, crust color and pressed start ......., but the stove is silent and nothing happens ..... ??? what to do? I ask for help ...!

Program 1 - Basic? It is written: rest? - Time is decreasing? Then there is temperature equalization.

For program 1, the batch will start at 3:35 if the kitchen is not hot and at 3:00 if it is quite warm.

alenka_volga, congratulations on the first and successful bread !!! I wish you continued success.

Thank you!!! already baked rye, with raisins, everything worked out great !!! did not have time to take a picture! ma and pa came to the raisin, ate the whole loaf! not even allowed to cool down !!! Now I put the dough on the buns and then in the morning - I'll try the egg! very happy!

[Program 1 - Basic? It is written: rest? - Time is decreasing? Then there is temperature equalization. For program 1, the batch will start at 3:35 if the kitchen is not hot and at 3:00 if it is quite warm.]

Program 1 - Basic? It is written: rest? - Time is decreasing? Then there is temperature equalization.

For program 1, the batch will start at 3:35 if the kitchen is not hot and at 3:00 if it is quite warm.
aynat, thanks !!! the stove started its work .... I turned it on at 20.00, 55 minutes later, the kneading began .. where the bun was kneading for 30 minutes ... now everything is worth it again ...

Everything is correct: after kneading, proofing begins, kneading (3 sec), proofing, kneading (3 sec) proofing and baking (starts 50 minutes before the end of the program). Your stove will do everything by itself, do not worry

[Everything is correct: after kneading, proofing begins, kneading (3 sec), proofing, kneading (3 sec) proofing and baking (starts 50 minutes before the end of the program). Your stove will do everything by itself, do not worry]

Everything is correct: after kneading, proofing begins, kneading (3 sec), proofing, kneading (3 sec) proofing and baking (starts 50 minutes before the end of the program). Your stove will do everything by itself, do not worry
Lenusya, thank you for your support!
So worried, I bake bread for the first time !!!
46 minutes left ..., I looked in for a second ... but it seems to me that baking has not started yet !?

here is my first bread ...

probably "the first pancake is lumpy" t. because the apex turned out to be not even, but torn from one edge, it was not immediately removed, I had to shake it, and when I cut it ... then on one side (seen in the photo) the feeling as if it was not baked and the crumb rolls into a ball in my hands, maybe I started cutting early? maybe it was necessary to let it cool? It tastes good, but I think it smells like yeast ... Who knows what I did wrong?
What mistakes have I made? please explain ..

[lenucha]

lenuchaYou need to cut the bread after it cools. What yeast did you use? And what was the recipe for baking?

[lenucha]

lenucha, in addition to questions with the recipe, one more point. Do not try to remove the bread from the bucket immediately after baking. Wait for the temperature to drop to "grip", that is, so that your hands are hot, but you can already grab the mold and bread (I usually leave it until warm).
1. In cooling bread, certain processes are still going on, the course of which is disrupted if the bread is taken out very hot.
2. In cooling bread, the crust softens slightly, then the spatula easily pops out, and the bread itself is easily removed from the mold.
3. And, in the end, taking out freshly baked bread is simply dangerous.

Do not be afraid of the sweaty crust, when it cools down completely, it will dry out anyway.

Lenucha
How much yeast did you put in? people are often confused - yeast R, yeast B - maybe you just took a little too much, so it smells?
well, as it was repeatedly fabulous above - do not cut hot bread. let cool to at least barely warm.

girls, can someone tell me !! When is the last kneading of the test on the main program? For some reason, 30 minutes before baking, does something else mix in there, or am I mistaken, but I think that somewhere 1.0-1.5 hours before baking, the dough is already resting? you need to observe the whole process, but somehow there is no time)))

Yes, just about half an hour before baking starts - a few turns of the mixer. not kneading, and so ... trim.

Thank you, Lina !!! calmed

Here's another picture of bread - egg from the book, well, very tasty !!! I liked it the most!

[lenucha]

lenuchaYou need to cut the bread after it cools. What yeast did you use? And what was the recipe for baking?

Yeast I took SAF-MOMENT fast-acting, and the recipe from the instructions: read: attached to the stove, called .. ordinary white: yeast B-1h. l, millet. flour-400.0
salt-1 tsp l, sugar -1st. l., oil rast-1 st. l., water-260ml

Lenucha
How much yeast did you put in? people are often confused - yeast R, yeast B - maybe you just took a little too much, so it smells?
well, as it was repeatedly fabulous above - do not cut hot bread. let cool to at least barely warm.

yeast put 1 hour. l., but apparently it was necessary to measure the plastic. spoon which is included with the x / stove? and sugar-1 tbsp. Apparently, too, it was necessary to measure with the same measuring spoon? I weighed the flour, and then measured it again, read it somewhere on our forum, it turned out 2 full glasses (measured) and measured the water with a measuring cup ...

[lenucha]

lenucha, in addition to questions with the recipe, one more point. Do not try to remove the bread from the bucket immediately after baking. Wait for the temperature to drop to "grip", that is, so that your hands are hot, but you can already grab the mold and bread (I usually leave it until warm).
1. In cooling bread, certain processes are still going on, the course of which is disrupted if the bread is taken out very hot.
2. In cooling bread, the crust softens slightly, then the spatula easily pops out, and the bread itself is easily removed from the mold.
3. And, in the end, taking out freshly baked bread is simply dangerous.

Do not be afraid of the sweaty crust, when it cools down completely, it will dry out anyway.

Rina72, the instructions say: position 7-turn off the power, position-8 immediately take out the bread. So I was in a hurry to do as it is written.
Thanks for the valuable advice!

Here's another picture of bread - egg from the book, well, very tasty !!! I liked it the most!

What a handsome man! : bravo: I wish I could learn this way too ....

Hurrah!!! : girl_claping: So I got a beautiful egg-style bread!

Now I also have this miracle of technology. I use it every day and sometimes more than once. Loaf XL disappears in one evening, although my family giggled about the purchase of HP: we don't like the store, you have time to play with HP and bake bread with your work. Now it turned out that the store does not suit, and the home is much better. While on vacation I can play, and then the men agreed that they would also master this work of technology.
True, unlike my household members, I am calm about baked bread (thank God): I ate a slice and that's it. But my men are eating it.
I only use compressed yeast when baking. Thanks to the forum, I figured out its ratios for all sizes of loaves. So far they have never let me down.
The scales, however, were bought on the second day after the purchase of HP, so as not to bother yourself and not look for punctures. I use the flour that is in stores. I have not found any problems either.
The only question I'm interested in is how to remove the spatula from the pin. My loaf immediately easily jumps off the spatula: there were no problems with jamming, but then, in order to pull it off the shaft and clean it from the remnants of the dough, I have to suffer, then I tug it, then I swing it. I understand what is wrong, so it is impossible. But I don't know how to do it right. After baking, the bucket is not mine, but just wipe it with a dry napkin - it's not dirty. What about the scapula?

there were no problems with getting stuck, but then, in order to pull it off the shaft and clean it from the remnants of the dough, I have to suffer, then I tug at it, then I swing it. I understand what is wrong, so it is impossible. But I don't know how to do it right. After baking, the bucket is not mine, but just wipe it with a dry napkin - it's not dirty. What about the scapula?

In this case, I do this:
1.when laying raw materials when kneading the dough, I first pour vegetable oil onto the pin with a spatula, and then everything else.
2. after taking out the finished bread, pour warm water into a bucket and let it stand, then wash it. Everything is easily removable

Hello dear bakers.
Please tell me on the manufacturer's website for the 256th model, and the 257th model also states that 8 dough preparation modes go to the main programs. According to the instructions, I see the same 5 as before. Or does it mean the dough prepared for the bread from the programs?
How to understand these 8 modes?

In this case, I do this:
1. When laying raw materials when kneading the dough, I first pour vegetable oil onto the pin with a spatula, and then everything else.
2. after taking out the finished bread, pour warm water into a bucket and let it stand, then wash it. Everything is easily removable

Thank you very much, now I will take your advice into account. As they say, one head is good, but when the forum is better

The only question I'm interested in is how to remove the spatula from the pin. My loaf immediately easily jumps off the spatula: there were no problems with jamming, but then, in order to pull it off the shaft and clean it from the remnants of the dough, I have to suffer, then I tug it, then I swing it. I understand what is wrong, so it is impossible. But I don't know how to do it right. After baking, the bucket is not mine, but just wipe it with a dry napkin - it's not dirty. What about the scapula?

Why remove the spatula if you don't wash the bucket? I don't take it off if I'm not going to wash it. And the small piece that remains on it can be easily removed by hand after drying.

[Flory]

Flory The spatula remains on the shaft, this is a Panasonic feature, I do this: after cooling completely, fill the bucket with water to cover the spatula and soak for 20-30 minutes, then easily remove

[Flory]

Flory
The bread maker, or rather a cotton bucket, no matter how clean it may seem, needs to be washed. Otherwise, traces of oil imperceptible to the eye will turn into dark spots over time.
Dry, you can not tear off the mixer, scratch the Teflon, it is advisable to soak, as advised sazalexter, and wash after a while.

Thanks everyone for the tips. Live forever, learn a century, and ..... I will continue to master my stove so as not to finish it off, and then complain that the Japanese damned together with the Chinese are doing obscenities.
Well, the woman and the technician are a monkey with a grenade.

Thanks everyone for the tips. Live forever, learn a century, and ..... I will continue to master my stove so as not to finish it off, and then complain that the Japanese damned together with the Chinese are doing obscenities.
Well, the woman and the technician are a monkey with a grenade.

To me, too, a monkey ... Some men, when they are forced to handle kitchen (and not only) appliances, are more terrible ...

To me, too, a monkey ... Some men, when they are forced to handle kitchen (and not only) appliances, are more terrible ...

I agree, now I'm trying to teach my husband to communicate with HP. Hmm, as our girls say, one good guy in the area and they are not ours
A good old joke immediately comes to mind: the programmer goes to bed and sits two glasses near the bed: one with water if he wants to drink, and one without water if he doesn't want to drink.
So my spouse: he was trained by the old system and his parents: to do everything unquestioningly, a step to the left, a step to the right - is like death. Written 2 tsp. dry yeast, then no matter how fresh you say it, it's still a stupor - it says 2 tsp!
Variations and initiative are simply punishable. Well, boom to work.
Let the rest of the men not be offended - this is not a run over by an emancipated lady, but a sad statement of fact