Bread Maker Panasonic SD-257

Thank you. already found))) though it says 15-20! Basically 15 or 20 ???

I put plus or minus, it does not affect the quality

[labarant]

labarant Vanillin, can be "replaced", powder from a vanilla stick 2-3g

[vanilla]

Water + milk powder = milk (I would count the gram mixes = a gram of milk, but you need to follow the dough once or twice).

Attention! not to be confused:
vanilla (vegetable flavor)
vanillin (very high concentration chemical flavor)
vanilla sugar.

According to the textbook for technical schools, the following relationships are given:
vanilla: vanillin = 1: 0.04
vanillin: vanilla sugar = 1:20
(although, for me, this ratio is doubtful, it can get a sharp taste)

Well, for example, the recipe does not contain 320 ml of water and 1.5 tablespoons of milk powder. How can this be replaced with plain milk? And at the expense of vanillin you misunderstood me. So how do you know the conversion of vanillin to vanilla sugar for sure? And what do all YOU use! By the way, Panas users, I just noticed that water is not included in the book in Kulich's recipe with raisins)))))) I would like to look at this Panasonic writer when he will have this cake))))))))) )))))))))))))))

Dear labarant, this recipe for Easter cake with raisins has enough liquid, I made cake according to this recipe in a bread machine, and kneaded in a bread machine, and baked in the oven. Only to my taste, citrus juice - tastes better with orange, this time I did it with lemon, I liked it less.

[labarant]

labarant You read the recipe for Easter cake more closely. It does not have to be water, there must be liquid, but it is there: in the form of juice, eggs, plums. butter .... Well, about replacing powdered milk with "wet": in my opinion, you somehow complicate everything, take, for example, 160 ml of water and 160 ml of milk, and instead of powdered milk, 1.5 tablespoons of flour ...

Well, why complicate things, why pour chemistry if you can have a natural product, and even run around looking for this powdered milk.

[labarant]

labarant,
In that kulich juice and eggs - so that everything is a bunch
And why do you think that milk powder is exclusively chemistry? Last year, I did everything on powdered infant formula.

vanillin: vanilla sugar = 1:20 - this is according to the textbook of the Soviet period. That is, instead of a 10 g bag of vanilla sugar, you need to take 0.5 g of vanillin and the same 9.5 g of sugar. I would not risk it and reduce the amount of vanillin to 0.25.

But I don't bother with it. Buying regular vanilla sugar is not a problem and there is less risk of overdose of crystalline vanillin.

Instead of water and milk powder, take regular milk = amount of water + 1 tbsp. l. Sometimes I generally send sour milk or yogurt to the dough instead of milk (acid only makes the dough better).

======================================
It can be problematic to buy powdered milk, but there is almost always the usual one. I believe that the abundance of recipes with milk powder is associated with a set of products for bread makers - such products that usually do not require careful observance of the low-temperature regime for storage (dry yeast, milk powder, etc.)

Got it. Thanks to all. Drove to create)))))

By the way, Panas users, I just noticed that water is not included in the book in Kulich's recipe with raisins)))))) I would like to look at this Panasonic writer when he will have this cake))))))))) ))))))))))))))

I baked Easter cake according to this recipe on freshly squeezed sweet juice. Unfortunately, I can't attach a picture in any way. The cake turned out to be wonderful! It resembles a champignon in shape - a kind of hat hangs over. The top supported the stove cover :-)
Feel free to try this recipe.Do not forget to dry the raisins and roll them in flour, only then send them to the dispenser. There is no need to wait for a special bun from a butter dough.

Only 4 tbsp. l. sugar is not sweet. For sweets, you can also add sugar and extra raisins :-)

Do not forget to dry the raisins and roll them in flour

What for? especially in flour to roll?

dry so that there is no excess moisture in the dough, roll in flour so that the raisins are evenly distributed over the dough.

And how does deboning in flour affect the uniform distribution of raisins ???????

And more friends! Yesterday I baked the simplest white bread from the book for the third time. Before that, everything was super only along the edge of the roof there was a purely visual crack (no depth at all). And yesterday I baked from other flour "Khutorok" (the highest grade, although the flour is not ideally white like "Kievmlyn", but rather grayish) and did not open the lid nirazu, I looked at the first bread 3-5 times for baked goods. So the bread came out just of an ideal exemplary indicative shape and appearance, but after half an hour of cooling, the crust of the roof became kind of crumpled, like strongly wilted apples. Why?

How does boning in flour affect the uniformity of raisins distribution?

If the raisins are not rolled in flour, they will fall to the bottom of the dough pan and burn. This method is also used in oven baked goods. For example, when baking casseroles, muffins or muffins, biscuits. The raisins are washed and steamed in advance, before kneading the dough, then blotted with paper or cotton towels, then to give it time to dry thoroughly. then it is rolled in flour.
Feel free to experiment :-) Put raw raisins in the dough and see for yourself. Believe me, it's not tasty when all the raisins are on the bottom, sometimes such burnt raisins are very bitter.

Happy baking!

Panasonic is changing its lineup 🔗 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=126137.0

is it changing in England or in Russia too?

And in Russia too

Feel free to experiment :-) Put raw raisins in the dough and see for yourself. Believe me, it's not tasty when all the raisins are on the bottom, sometimes such burnt raisins are very bitter.

Believe it or not, out of inexperience, I put completely wet raisins in the dispenser - everything was perfectly distributed)))))

[2 ALL]

2 ALL

The site sometimes discusses the issue of the lack of a window on the HP ... I got such an idea ... Is it possible to remove the dispenser from the HP (257) before turning it on and, if necessary, look inside, lift only the top cover covering the dispenser. True, I do not know if the HP will turn on and work in this case. But who has tried it already?

[nesla]

nesla
Why do you need all this? After all, you can always calmly look inside the bread machine. During kneading, you can control the bun for a long time, during proofing, if you’re very curious about what’s going on there - a little, but carefully, without slamming the lid or touching the bun. The only prohibition is that you can't poke your nose there during baking, and it's no use, because nothing can be fixed

[Andreevna]

Andreevna

I don’t know why yet. We can come in handy sometime. I just want to know about all the capabilities of HP, including hidden and non-obvious ones. I also noticed that the lack of a window is often put by forum users in a big minus to Panas. Of course, there is an option with disconnecting the HP from the network (no more than 10 minutes), if we really act within the instructions for the HP (hidden opportunity).

[nesla]

nesla just keep in mind that you cannot bake bread with the dispenser removed, the thin lid may deform!

[Andreevna]

Andreevna

the lack of a window is often put by members of the forum in a big minus to Panas.

This applies only to beginner members of the forum and the absence of a window in Panas is its plus, not a minus, since a beautiful baked top crust is always guaranteed. But where there are windows, not always, but very often - a whitish top, so people come up with the idea of ​​closing the window with foil.Therefore, I would not advise you to pull out the dispenser, excess air flow into the interior of the bread machine when baking is already in progress, well, not at all you need to, and insert this dispenser back into place before baking, this must be so careful, because any small jolt and your already risen bread will immediately fall off. Well, something like this

It is precisely the absence of a viewing window that is a good plus - the lid provides decent thermal insulation due to which the top of the bread turns red normally. If you remove the dispenser, break the natural humidity in the "air cushion" under the lid - the dough may simply wind up (as if the dough were left to rise with the lid open at all). Anyway, the dispenser will then need to be put back in place before baking. Why so many unnecessary body movements?

Believe me, you don't need to try to think of something. Panasonic engineers have done a very good job, they know their business.

(while she was writing, Andreevna wrote all the same, which suggests that the opinion is worthy of being listened to).

[Rina]

Rina
Andreevna
sazalexter

The discussion was very useful for me. I.e. remove the dispenser DO NOT! Your reasoning is quite convincing.

you need to remove the dispenser! for cleaning

And sometimes I observe the batch without closing the lids at all. The main thing is not to forget to close it when the kolobok has already formed and controlled.

In general, I don’t watch Peka’s kneading and kolobok, mostly at night. And why? Everything is baked surprisingly well anyway. There are other things to do.
I bought the machine for this HP

I wrote "sometimes" - I have flour of different quality, and there has been something wrong with the bucket lately ... wheat dough sticks to the walls with almost any consistency.

wheat dough sticks to the walls at almost any consistency.

I, too, have been observing this phenomenon in the last two weeks ... but the bucket is practically new! maybe it's all the same in flour?

I will try flour from other producers and from grain of the new harvest. Something will be visible there. But in general, I solve it all by pouring a teaspoon of oil on the top of the head and using a silicone spatula. Works very well, especially on dough with rye flour.

Let's wait and see I also bought a new flour for myself-Altai and the local flour mill of the 1st grade, so I thought that the matter was in flour)) And the bun was just shifted from the walls with a spatula, now I'll try to pour oil, thanks for the advice

For more than two years, the bucket has already rubbed decently. What's sticking there? And the jester knows him, I don’t look there ... I don’t seem to stick to it .... I use flour from one manufacturer, the puncture was only once in quality, the Altai dough did not fit from that batch, I use only whole grain

and I thought it was me who "read" the forum, so everything sticks to me and crawls, and the koloboks don't want to be friends with me. I also experimented with flour, returned to the flour maker I started with and had no problems. Alas
Maybe the reason lies in the change of the season and the change in the moisture content of the flour? For example, it is very warm outside. Probably, the flour in the warehouses also became warmer and it "slightly lost" its moisture? In short, you can't start the HP and never open the lid.

And further. Lately, whatever bread I have baked - wheat, wheat-rye, rye-wheat (all without sourdough, only yeast) I take out the finished bread with a beautiful convex roof, sprinkle it with ol. oil, cover with a linen towel. After the lid has cooled down, it is crumpled in places. Today we have got the most beautiful Bread on kvass (according to the recipe from the book for HP). It cooled down a little and again the lid acquired pits. I follow the drafts - I close everything in the kitchen. What's wrong? Maybe some of you know the answer.

Happy baking!

and I thought that it was I who "read" the forum, so everything sticks and crawls to me, and After cooling the lid, it is rinsed in places Today we got the most beautiful Bread on kvass (according to the recipe from the book for HP). It cooled down a little and again the lid acquired pits. I follow the drafts - I close everything in the kitchen. What's wrong? Maybe some of you know the answer.

This is a natural process. When it cools, hot steam from the bread rises upward. The upper crust in the CP is always thinner than the lateral ones, and after cooling it shrinks. Nevermind. This does not affect the taste.If you bake in the oven, the thickness of the top crust will be different and there will be no "wrinkling".

[Tanya-Fanya]

I take out ready-made bread with a beautiful convex roof, sprinkle with ol. oil, cover with a linen towel. After the lid has cooled down, it is crumpled in places. Today we have got the most beautiful Bread on kvass (according to the recipe from the book for HP). It cooled down a little and again the lid acquired pits. I follow the drafts - I close everything in the kitchen. What's wrong? Maybe some of you know the answer.

Tanya-Fanya, try not to grease with oil after baking, and do not cover with a towel, let the bread cool.

Qween, thanks a lot for the advice. I will definitely try.

I am reporting. My experiments were unsuccessful. As it cools, the cap becomes soft and slightly wrinkled in places.

is your bread standing or lying on its side? I take the bread out of the bread machine and put it in the oven. I put it on the side. everything stays flat .... or you can try next time adding one or two tablespoons of flour to your bread recipe .... the top of the bread will be denser and there will be no dimples ...

is your bread standing or lying on its side? I take the bread out of the bread machine and put it in the oven. I put it on the side. everything remains level ...

By the way, I also noticed that when it cools down on the side, the roof remains as it was.

the crust on the lid is always thinner, when the bread cools down and stands upright, the steam goes up from the inside, the lid may settle. that's why I put it on my side.

Of course, as a general rule, I put the bread crust up on the wire rack.
Thank you so much, Yana, Alexa13. I will definitely experiment - I will put the hot bread on the barrel.
Live and learn. This is about me:-)

Of course, as a general rule, I put the bread crust up on the wire rack.
Thank you so much, Yana, Alexa13. I will definitely experiment - I will put the hot bread on the barrel.
Live and learn. This is about me:-)

The "strongest" place at the loaf is the "heel". If you put it on a barrel, the loaf may wrinkle. You, of course, try to put it on the barrel, and then take a close look - will the structure of the bread change from this side? if the bread is fluffy, it can creep from its own weight. In any case, it happened to me ... They put on the "heel" for a reason ...

It's not for nothing that they put on the "heel"

and I read about "cool to put on one side" just in the Internet tips, when I was learning to bake in xn about 8 years ago ...
By the way, I always bake bread very soft, moistish (for 400 ml of liquid 4 cups of flour). and everything is fine with the top and does not lose its shape ... though recently I tried to bake cheese bread. here he was led on his side ... but I didn’t add flour there.

Hello everyone. Recently bought a bread maker several times baked bread VERY satisfied. Tell me who knows the mode of preserving warm bread in the technical characteristics of SD 257, but not a word about this in the instructions that comes with the bread maker. Should the bread maker be turned off immediately after baking, or can the oven be turned on while keeping bread warm?

Hello everyone. Recently bought a bread maker several times baked bread VERY satisfied. Tell me who knows the mode of preserving warm bread in the technical characteristics of SD 257, but not a word about this in the instructions that comes with the bread maker. Should the bread maker be turned off immediately after baking, or can the oven be turned on while keeping bread warm?

if you need a heat preservation mode (this is 60 minutes), then do not turn off the oven ... if you immediately took out the bread, turn it off. After baking, the bread maker keeps the bread warm a little for two reasons - so that the bread remains warm by your arrival, and if you do not get it right away, then gradual cooling is necessary so that the bottom crust does not get wet ...

Well, after 60 minutes what?

Well, after 60 minutes what?

heating is turned off .. start button starts blinking ....
I have to press it (turn it off) and that's it .... I still take the plug out of the socket ...

For example, I put Jan at night or in the morning and went to work, and after the end of baking, let's say 3 hours before I can unplug it. The bread maker will be in heating mode or such a state of the switched on chl oven is not permissible. Indeed, in the characteristics on the Internet sites they write that it can be in the heating mode for 6 hours.