Baking in Panasonic SD-257

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator

Accordingly, the questions:
a) look for these recipes here on the site?
b) are there such recipes for old models (254-255) and can they be placed here?
c) under the concept of "yeast-free" bread can be attributed to bread on "baking powder" (or something else) and should this recipe be taken into account?
d) who baked such "yeast-free" bread in Panas, please share a statement - is it tasty or nonsense?

Good day!
a) search on the site,

b) look here #

c) and on dry baking powder (from baking soda to culinary phosphates) and liquid (cool bread-flatbread is obtained in the oven on carbonated mineral water). And there is simply no yeast dough for dumplings, tortillas, etc.

d) baked a cake in KhP on a baking powder. I make Dough for dumplings and dumplings.

Good luck!

b) are there such recipes for old models (254-255) and can they be placed here?

These models are most likely identical to the new 256-257 in everything except the bucket cover. In any case, the recipes in instructions 254 and 257 are exactly the same, I compared.

Well, I waited for my Panasik!
I will not write about the impressions of the online store where they bought it, I will write about the pleasant one.

I put French first, but it turned out that the pressed yeast was not the first freshness. I decided not to wait for a fresh one, and put in 8 grams of whatever it was. Everything else was poured / poured strictly according to the recipe, that is, for 400 grams of flour - 280 ml of water. With this ratio, I always get not a liquid, but a batter. The roof would fall in Kenwood - 300%.

I didn’t interfere with the process, I didn’t open the lid, and I set the program for the night. In the morning, worrying among other things, I took out a French with a convex roof, on which there were several thin-walled baked bubbles. A whitish stripe is barely noticeable along the upper lateral edge, which indicates that this is the remnants of the batter after kneading.

I am sooo happy with the result, and the stove itself made the most positive impression.

Khlebushek specially took a picture in such a mode that a strip of batter could be seen, otherwise it would not be visible. In fact, the crust is more ruddy and uniform in color. On the left above and below on the crust, it was I who broke the bubbles, and on the right below, in the foreground - the whole.

And I, as a young baker, started with SD-257. There is nothing to compare with, since this is the first bread maker. Chose from reviews. Today I made French with a bow on it.
And how did the baking process go ... well, finally ... I did not immediately pour the required amount of liquid, but left a little, I thought the onion would add water. And when I saw that the dough was steep, I immediately added it and began to regulate the bun. Since I cooked French last time, I remember that he did the kneading for 15 minutes. And since the maximum batch is up to 20, I thought that this time, well, it would certainly not knead less than 15 (and even more so he leveled the temperature for 2 hours. I thought that since this is longer, then the batch is longer.). Yeah, no matter how it is ... At the 10th minute of the kneading, I decided to put more flour on top and then ... the kneading was over)))))))))))) how lovely, the flour lies on top and the proofing began I had to get the dough, bring to work with your hands and back to the "house" to lay)
It turned out delicious. Made according to a recipe for a bread maker.I took an onion for 100 gr. Next time I want to take more for greater effect

["Delicious Easter cake from Elena Bo"]

Colleagues, yesterday (again for the night, on the timer) I put on a cake according to a well-known recipe "Delicious Easter cake from Elena Bo"... So, I thought that baking in a bread maker could not surprise me, but when, in the morning, I opened the Panasik lid, I was just stunned by what I saw! There was not enough space for the dough and it went right into the dispenser! I baked this recipe an infinite number of times, but there was no such result. And, sooooo different in flavor from the previous "versions" of this cake, and it has never been such a huge height either. And what a crust!

Next time I will reduce the portion of the ingredients, otherwise the cake tore off the lid of the bread machine for a very long time.

baked Easter cake as indicated in Elena's recipe - on the main mode (in Kenwood, baked on "Sweet bread"). Only yeast is not dry, but pressed, and, by the way, again, those are not very fresh. Now I'll look for a recipe on the forum, otherwise I baked from a book, and I don't know how much dry yeast, but it seems 2.5 tsp.

And here he is, with the thinnest crust:



The top was torn off from the lid, so it is crumpled. The entire dispenser was filled with Easter cake.
I forgot to write that I do not close the door to the kitchen where Panasik works at night, and I did not wake up even when he squeaked (?) About readiness. Is he silent? Kulich left in the morning, I just got home, and it still smells like butter dough.
PS: I'll bring a photo of the superkulich soon.

I was so impressed with the cake that on the basis of it I figured out a table bread for 400 grams of flour. I put it again at night. The result was very impressive.

I want to show how the bread rises above the edge of the bucket - very tall and fluffy.

Hurray, I also now have a beloved Pana Sonechka (my dotsyu name is Sonya). I bake the 6th bread and cannot get enough of it. All are beautiful, ruddy, even. I’ll also ask you how you can replace kvass wort, panifarin, agram. We have not even heard of such additives in bakeries. And also, I use fine sea salt. Maybe it's not as salty as usual? My bread tastes a little undersalted (everywhere 1.5 h. L.) I decided to add more now at my own peril and risk. It's a pity I didn't take a picture of my bread.

[CENTURION22RUS]

CENTURION22RUS , Thank you ! I hope that soon you will enjoy your bread from Panasik. From you - Khlebushkin's photos!

MOM SONY, I congratulate you on your purchase of PanSonechka.

I put the salt at hand. But, this is either sea shallow or stone - I did not notice the difference in the taste of the bread. If it seems that the bread is not salted, then put it to taste, the quality of the baked goods will not suffer.

Panifarin is gluten-free. Improves the quality of flour, while it is necessary to add more water than usual.
Agram is a dry leaven (very sour if tasted on the tongue) for bread with rye flour.

A couple of years ago, I really wanted to try all these panifarins, agrams and other additives. I bought only 0.5 kg each, and in the end I put it in bread only a few times and played enough. I never bought kvass wort (did not meet it on sale), and added dry kvass to baked goods, which is without yeast. Now, from specific additives, I have malt ... and perhaps that's all.

Ohh, I also forgot to say that I have mustard oil, but it does not allow the baked goods to stale for a very long time. Bread, in yesterday's photo, with this oil.

MOM SONY, I assure you that without panifarin and agram, wonderful bread will be obtained.

At night, I again put a cake-bun, only counted for 300 grams of flour. It turned out to be tall, and with a slightly more ruddy crust than with 450 grams of flour :).

[Qeen!]

Qeen!
A day ago I bought a HP Panas 257. But my acquaintance with it is a bit tough, although I am very familiar with baking in bread makers. I was very friendly with HP Hitachi for over 20 years (there was still the USSR). He made me happy with the same beautiful bread, but everything eventually fails (the oil seal in the bucket).
On what setting did you bake your table bread? Basic or French? And put the crust dark or light?
On my main bread, it came up only in 3/4 buckets, I put it on a timer, so I could not trace the bun, besides, the bread turned out to be very, very light (for the future I will put it on a dark crust), but it seemed to be baked (I could not try it myself , taken)
The recipe was taken from the instructions, ordinary white bread, which one did you use?
Thank you.

[Lyi]

Lyi, your story about buying Panasonic, I know from the very beginning. And the history of your acquaintance with this HP - too.

The bread that you are asking about (and which is in the photo), I do not bake regularly, because it was invented by me after Panasonic surprised me with ready-made Easter cake, according to the recipe of which I baked repeatedly.

I have no idea whether the kolobok was there or not. Most likely it was a thin dough. Here is a recipe for bread made from kulich.

8 grams of compressed yeast
400 grams of flour (ordinary flour, bought by weight from a bag, I don't know the name)
1.5 tsp. salt
1 tbsp. l. Sahara
2 large eggs (I wanted to put 3, but I didn't have it, so I poured more water)
150 ml of water (if I put 3 eggs, then I would pour 100 ml of water)
25 grams of vegetable oil (I have mustard oil)
1 small apple - cut into small pieces and put on top.

I put it on a timer. Mode "Basic", light crust. In the morning I saw what is shown in the photo.

Regarding your question about French bread:
I baked it with 280 ml of water, and as I already wrote, apparently the dough during kneading was not even liquid, but really liquid. This bread was a success, but we love it, I don't even know how to put it ... bread richer in taste, or something. And I prefer to bake bread with such a simple composition as flour, salt, yeast, butter and a little sugar in the oven and in dough. Although, with Panasonic, I'll try to do it in the "Main" mode, in the form of sieve bread.
I will write about the result in this thread.

You asked for my bread recipe for every day. I am pleased to write:

I give at first 300 grams of flour, I baked this way in Kenwood.

Structure:

Water - 110 ml
Mayonnaise (I do it myself) - 50 gr
Apple (grated) - 40 gr
Salt - 0.5 tsp
Sugar - 0.5 tbsp. l.
Flour - 300 gr
Fresh yeast - 6 gr.

Place all ingredients in the bread maker's bucket, according to the instructions.
Basic mode, a crust of your choice.
For medium size (400 grams of flour) - multiply the number of ingredients by 1.34.

For a large size (500 g flour) - multiply the number of ingredients by 1.67.
I, frankly, have not yet watched how Panasonic-257 works - I bake on a timer. And, moreover, I am not going to look under the lid, during his work, even when I will bake during the day.

If I have not answered all your questions, then write - I will answer.

[Qween]

Qween
I have long wanted to bake mustard bread, but I have never met mustard oil anywhere. And you put this butter even in ordinary bread, probably very tasty?

[Margit]

Margit , there is no difference in which dough to add mustard oil.

Just take into account that this oil has a very specific taste and aroma, which has nothing to do with seasoning from mustard powder, and does not even remotely resemble, in taste, the taste of mustard seeds.
And to be honest, not everyone likes mustard oil. Due to the specific taste, I would not add it to rich baked goods. And seasoning salads with them is what you need.

Margit
Mustard oil is made from mustard seeds, usually in large markets there is a large selection of oils, there are also sesame, pumpkin, almond, walnut, flaxseed, grape seed, and so on.
The price of oil is different, depending on what manufacturer it is, 1 liter from 100 rubles to 600 rubles, approximately.
I am from a small town and we have a large selection of oils, and even more so in Kazan!

[Lyi]

Lyi,
I have no idea whether the kolobok was there or not. Most likely it was a thin dough. Here is a recipe for bread made from kulich.
8 grams of compressed yeast
400 grams of flour (ordinary flour, bought by weight from a bag, I don't know the name)
1.5 tsp. salt
1 tbsp. l. Sahara
2 large eggs (I wanted to put 3, but I didn't have it, so I poured more water)
150 ml of water (if I put 3 eggs, then I would pour 100 ml of water)
25 grams of vegetable oil (I have mustard oil)
1 small apple - cut into small pieces and put on top.

I baked bread today according to this recipe, although the yeast, for lack of fresh, took dry.
There was no kolobok, the dough was thin, but she did not interfere with the process. Light crust, medium size. While baking, it seemed that the cake was baking, the smell is incomparable!
Now the question is ripe, how, then, is the "treatise on the kolobok", if such a beautiful bread is also obtained from batter?

Qween, my gratitude has no limits !!!
The answer is very detailed, crisp and clear. Plus, 2 wonderful new recipes for me. I'm sure I'll bake them. I'll put on cake tonight.
The only question. I don't have pressed yeast, only dry yeast. Scaling 1: 3, or 1: 5? Well, if today before the download the answer does not come, I will use my best practices.
Margit, thanks for demonstrating the wonderful bread.
Is it baked on a light crust?
I now need this to compare with my HP.
Little by little I figured out my HP. All problems disappeared as soon as I made baked goods from 500 grams of flour. All the same recipe, the same flour, yeast, etc. (in terms of course). The variant of errors in recalculation is excluded, since everything was OK before.
I apparently have a defect in the baking itself. So the bread that I saved from the dough in the French mode, I then put on baking. After baking for an hour, I pulled out a completely white, but relatively baked bread. The feeling that he was steaming. It is dry and does not stick to your hands.
I took a picture, but my son's cameraman left in the car. Then I will lay out this ill-fated bread and bread for 400 g of flour: the color is whitish sandy on the sides, the top is white and a little more than half a bucket in height, the crust is thick on the sides.
But today at 500 grams and the height and ruddy on the dark crust is normal, the crust, however, is also rough.
I will try again. Then I'll look for a muffin recipe to test the pastries. Well, in theory, the temperature for baking a cake should be enough, baking is in the same place. But from the rye on the dough, which I used to bake the dough + proofing + pastries, you may have to refuse. But we eat little rye.

[Lyi]

I don't have pressed yeast, only dry yeast. Scaling 1: 3, or 1: 5? Well, if today before the download the answer does not come, I will use my work.
Margit, thanks for demonstrating the wonderful bread.
Is it baked on a light crust?

Lyi
I baked the bread on a light crust, while baking the bread I tried to avoid drafts in the kitchen, for my stove the draft is catastrophic.
I am currently using dry yeast, I want to finish this yeast (Pacmaya) as soon as I bought the Dutch Fermipan. The usual ratio of dry to pressed is 1/3, but for a cake of dry yeast still take more, dry yeast is hard to work in a pastry. Better not to put the cake with dry yeast on the timer, I do not advise, this business may not burn out. You can at least keep an eye on the dough during the day, but not at night. I am sure there is no defect in your stove, these are just your fears and insecurities. It was the same for me, everything was waiting for a trick, it all seemed that some kind of marriage would come out, well, there can be no stoves without marriages! But for seven months now, she has been baking us bread almost every day, and there is no marriage, on the contrary, I only find pluses in her every day.

I also have a Panasonic only 254 baking in it for the 2nd year. The bread is amazing. My household loves smoked pigtail bread

Yeast 6g. (2 tsp)

Flour 400 gr.
Gluten 30 gr.
salt 1 tsp
sugar 1 tbsp. l
sl. oil 35 gr.
liquid 270 gr.
pigtail 140 gr. (this is cheese)
Basic mode, try not to regret it.

The cheese can be cut or grated during baking, it will melt and only its aroma will remain. You can bake without gluten.

Margit! It's good that you are on the site and immediately responded. You can consult.
I will have to put the cake, I have already promised it to my son.
Well, it won't work, then it's not destiny.I will put it on 300 grams. Do you think a teaspoon of yeast is not enough? Still, a lot of baking.
In general, of course, problems with baking are straining. Moreover, since October 1, I have a ticket to a sanatorium and I will not be able to pay so much attention to baking and running in all modes. In principle, if the business becomes only 500 grams of bread, this can be survived, but with white baking, it will be difficult.

[Qween]

Yes, a teaspoon is not enough. I think you need at least 3.5 tsp, that's about 10-11 grams
The color of the baking is white, I think from the coating of the bucket. Place the baking crust on a dark one, and over time the coating properties will change and the crust will be darker even on a normal light crust.

Have Qween the oven is also new, but the dough of its bread contains sugar and eggs, I think that's why the color of the baked goods is dark.

Danisima!
Thank you, the recipe is interesting.
Immediately, the issue of gluten and other delights is not and is not expected. Can I do without it too?
And the second question, do you need a pigtail? I understand this is a smoked cheese? And I have Dutch and Russian cheese dries up in my fridge - won't this work?
And then, it needs to be grated?
Margit, thanks!
Now, with a clear conscience, I will put on cake at night.
Here the disadvantage of my HP - low baking temperature, should be beneficial. I might even put it on a light crust.

[Lyi]

Lyias far as I can tell, the baking mode is at a lower temperature than the baking process in the full program (main, for example). It is likely that manufacturers have noticed that the "bake" mode is usually used for sweet dough (not always yeast dough), which must be baked at a lower temperature, unlike regular wheat yeast dough.

Medium crust mode - the name is not written on the display, and the pointer is set to the honey "light" and "dark" under the dot separating these two words.

[Lyi]

Lyias far as I can tell, the baking mode is at a lower temperature than the baking process in the full program (basic, for example). It is likely that manufacturers have noticed that the "bake" mode is usually used for sweet dough (not always yeast dough), which must be baked at a lower temperature, unlike regular wheat yeast dough.

Medium crust mode - the name is not written on the display, and the pointer is set to the honey "light" and "dark" under the dot separating these two words.

The fact that the temperature on baking is lower is logical, but I could not even imagine that it would be so lower that it turns out not fried, but boiled, completely white dough. This simply does not exist in nature.
But let's hope that the matter is in the coating and it will burn, or you will have to add more sugar (?) Where can we go without Russian ingenuity?
But the fact that in the 257th there is also an average crust_ is interesting and just a wonderful tip! That is, one press is light, the second is medium, etc.?
This is not in the instructions.
Thank you!

I have 255, on the main program three options for the crust are exposed. Maybe I didn’t quite understand your question and I’m advising something wrong (scratching the back of my head). The instructions usually indicate where and what kind of crust can be displayed. I'll see ...

============================
Page 5 of the instructions for the 255th model (as far as I know, the 257 is practically the same)

on the main program (Bake and Bake rapid), the crust is exposed at all three levels; when baked with raisins, only light or medium.
gluten free - only medium or dark.

Not displayed on other programs.

Check on the stove - just press the "crust" button a few times. The pointer should be rearranged (for me from a blank screen) to "dark", "light" and between words

[Lyi]

In the 255th -3 position of the crust. In the 257th - 2. Alas!

Lyi, I confirm the words Rina72 ... On page 5 it is clearly written in which modes you can choose from 2 crust colors, and in which of 3.

It seems to me that you, all the time, are in some kind of panic. Relax, do not try to look for a catch and breakage. Why do you need this ?

Panasonic is simply created so that you go about your business, or sleep, and he bakes bread for you.Just add food and take out ready-made bread. Before that, once, just read the instructions carefully and that's it. I have never met a more convenient and correct instruction, even for the perception of a person who first saw CP.

I have used bread makers of more than one manufacturer. And, with all responsibility for my words, I say to you: "Panasonic rules!" ...
I tried to convey my main idea, if I start to "unfold my thoughts" in full, then they will just suspect me of getting a percentage of Panas ...

[Lyi]

Lyi

There is no particular difference between the color of the crust in breads for 400-500-600 g. Whatever color you set, it will be. In addition, the more baking, the more blush, other things being equal.

As far as I understand, you got a color difference in those cases when you baked with the interruption of the program and the use of Baking and with bread, "born" on a full machine?

So there is nothing strange here. The temperature on the Pastry is much lower than on the French program. Pastries are mainly used for muffins and sweet breads. But the French dough without sugar was not at all obliged to bake under such conditions until golden brown.For this, you need to use the native program

[Lyi]

Lyi
Another thing that came to my mind. In Panasonic, a given program bakery products includes all 30 minutes... It seemed to me that you baked this way for these 30 minutes, and that is why you were so upset by the very first bread. Button timer allows you to increase the baking time as much as you deem necessary, just hold your finger on this button, and the time will quickly increase, or press the timer several times. For example, I set the baking time to 1 hour 15, I think it is better to set the baking time to a longer one than less. If you put it on for a longer time, then looking in and making sure that the bread is baked, you can interrupt baking, but if it’s lower and the bread is not yet ready, you cannot increase the baking time, the oven will refuse and show temp - I’m not cold yet.
What is your cake today, we are waiting for the photo!

Good day, bakers!

Now I will try to simultaneously master the process of uploading photos to the site.
So bread for 400 grams of flour;





She baked the cake, and twice. The first, on the middle crust, turned out to be a little negritos, but lush and tasty. I didn't have time to photograph. The second, for some reason = less airy (on the same recipe?), But less fried, although it is also darkish. In general, either undershoot (pale), then overshoot (dark), although I used a light crust in the second kulich.



I will repeat the Qween recipe in my application;
300 gr flour
4.5 tbsp. l. Sahara
0.3 tsp salt.
2 tsp yeast
2 eggs + milk topped up to 160 ml
the apple was cut on top of the entire dressing
raisins in dispenser
HP Bake Raisin mode for 4 hours.
The recipe is wonderful! Delicious, light. My similar recipe for Easter cake was with butter, which gives extra calories, and without the apple (the apple gives its taste). I like this cake better. Thanks again Qween!
And yet, with longing I remember my problem-free with a thin ruddy crust, even on ordinary, even on Hitachi bread.

[Lyi]

Lyi, good morning .
Is this a photo of bread in which there should be 400 grams of flour or exactly 400?
It seems to me, looking at the photo, that they put a lot of flour, and definitely not 400.

Was there butter in the cake recipe (both times), or did you forget to write that you poured it? Or was it just the first time you poured it?

Good morning Qween!
There is exactly 400 grams of flour, weighed on an electronic scale, the same recipe from the same ingredients: flour, yeast for 500 grams of flour gave a good result. I didn't have time to take a picture, I gave it to my son, the rest was in pieces.
In the cake, of course, I added 4 tbsp. l. grows oils (both times), forgot to finish. The taste is great!
As we finish the bread from 500 grams of flour (not soon), I will bake it according to your recipe with mayonnaise.

[Lyi]

Lyi , in the first photo, the bread has such a crack, which usually happens when the dough is tight (plus the yeast did not work enough), and did not have time to settle to the desired size before baking. Or, yeast behaved this way.But you wrote that the experience in baking is great, and I think you have a good idea of ​​what the quality of yeast is.

Now a photo of the Easter cake has already been displayed. And they put a lot of yeast, in terms of it comes out less. So the cake, with the appearance of the roof, has a moment.

Two more leading questions:
1. Does the stove stand in a draft?
2. What is your mains voltage, and does it jump?

I see the shortcomings in bread, but I cannot figure out their reason.
The stove is in the farthest corner, far from the window, because my kitchen is 12 sq m and I don't turn on the split system now, there are no drafts.
A voltage stabilizer is installed throughout the house, so voltage surges are also excluded.
How much yeast would you put on these ingredients? I would be glad for a hint.

The worst thing is that HP from the same recipes and ingredients in them gives different results every time.
It is a pity that I did not have time to photograph the 500 g (flour) bread. There it is as it should be, although the flour and yeast are the same.
It would be different, it would be easier to adapt.
Judging by the results obtained, I would add 10-20 ml of water to all the breads shown in the photographs, including kulich.
I'm right?

[Lyi]

Lyi, if you need to recalculate the cake recipe for 450 grams of flour, then you need to multiply the amount of any ingredient by 0.67. The yeast was 2.5 tsp, which means it turns out - 1.67 tsp. This is a little over 1.5 tsp.

Do you have the opportunity to change the yeast, all the same?
Fresh pressed baked goods show great results in baking. Sometimes the results differ dramatically. And, if you buy a large package of fresh yeast, then they can, with success, be frozen. Or, at least, change the dry yeast.

It seems to me that the main problem is not due to water.

[Lyi]

Lyi The worst thing is that HP from the same recipes and ingredients in them gives different results every time.
I do not believe If you adhere to the recipe and do not engage in unnecessary "creativity"
The results are almost always the same! Even bakers in different cities!
You can see here 🔗
And on this forum if you dig.
All breads are like twin brothers, many don't even like it
Give it to someone variety diversity
Bread in Panasonic still needs to be spoiled
Defect of electronic products from this company is of the order of several percent

[Lyi]

unpredictable behavior of my HP

Lyi , I apologize for the obsession, but read the posts that I previously addressed to you (just a couple of pages ago).
________________________ __

It turns out that you do one thing. In the description of how you did it, write what you think is necessary, and then, catching up, it turns out this:

I did the recalculation the same way as you did by 0.67, but I was scared by the presence of a very juicy and rather large apple + the unpredictable behavior of my HP ...
And what is the reason for the different quality of bread baked from the same ingredients: flour, yeast according to the same recipes?

What are the same recipes we are talking about? To do with a recipe is to follow the recipe.

I no longer know what to write to you ... honestly ... Do not be offended.

[Lyi]

Lyi Panasonic is not Hitachi and it is very incorrect to compare them.
You need to feel the new HP. Bake a couple of rolls according to the basic recipe from the book, according to proven recipes from the forum. At the same time, EXACTLY observing the recipe!
And only then can you start experimenting with replacing products or writing new recipes.
Something I do not really believe that 20 years ago, without having at hand a forum and such support as now, everything immediately began to work out for you without problems

Qween!
My actions on the cake recipe.
I have corrected your post number 18 using the coefficient 0.67. But, since, there was indicated a small (the word cannot be measured) apple, and I picked an average (in my measurements) apple, to eliminate the error I brought the amount of yeast to 2 tsp, instead of (8: 3x0.67 = 1 , 7), where 3 is the coefficient of conversion of pressed yeast into dry yeast.
egg-3x0.67 = 2
water 67 (100 (since I took 3 eggs from you) x0.67 = 67 ml, which in combination with my egg size gave 160 ml.
Oil 25x0.67 = 17 here is my error, I did not write that I used table spoons (kitchen) corresponding to this volume.
I see no match.
Oh, oh, oh, I saw ... Sugar, salt !!! While counting, I accidentally turned the page and took sugar, salt from your post number 6. (I sprinkle ashes on my head), I overlooked. Moreover, my old recipe for kulich remained in my memory for this amount of sugar and salt, the subconscious worked.
Next time, I will reduce the sugar to 0.67 tablespoons, and increase the salt (is it necessary?) To 1 hour. l. Is everything else so?
Although the first Easter cake turned out, albeit too tanned.
But, you are all right, I will gradually adapt to this HP.
I left for breakfast (today I'm on a starvation diet).

[Lyi]

Lyi, so you did not bake the cake recipe! You indicated my answer at number 18, according to the recipe of which they allegedly baked. Here he is:

There you are recipe for bread made from kulich.

8 grams of compressed yeast
400 grams of flour (ordinary flour, bought by weight from a bag, I don't know the name)
1.5 tsp. salt
1 tbsp. l. Sahara
2 large eggs (I wanted to put 3, but I didn't have it, so I poured more water)
150 ml of water (if I put 3 eggs, then I would pour 100 ml of water)
25 grams of vegetable oil (I have mustard oil)
1 small apple - cut into small pieces and put on top.

I put it on a timer. Mode "Basic", light crust. In the morning I saw what is shown in the photo.

This is not cake at all, but bread (I highlighted it in bold), moreover, table bread, there is no sweetness in it at all. And I did not write there about any 2.5 tsp. yeast, which was discussed above. And you also changed the rest - what kind of recipe it is ... It turns out that you mixed two recipes, and added more on your own ...

Well, how is that ?!

[Lyi]

Lyi, and I will add my voice ... do not be wise and bake several once the simplest wheat bread on the main program from the same set and quantity of products (this will help both check the stability of the oven and get used to it). And only after that take the recipes for Panasonic 254/255 that have been proven on the forum: again, do not change anything, do not count.

My dream is coming true, I ordered it on an Internet store (with the help of advice from your website), tomorrow Panasonic 257 will be delivered.
I read your reviews and I have a question - if I use raw yeast, they need to be diluted with water, they need to be put on the bottom as dry, but it's okay that they are with liquid, or is it better to use dry?
In some review I read that the bun is not controlled and the dough is thin, I am used to watching through the viewing window and, if necessary, add flour.
What is the best way to proceed - not to deviate from the recipe or control the bun?

[zine @ ida]

zine @ ida , good day .

I bake with fresh yeast - crumble to the bottom, then flour, etc.

I recommend, for a start, bake according to the recipe (strictly observing) from the instructions.

[zine @ ida]

zine @ ida It is best to put fresh yeast in sweetened water, on top of the flour. Sugar from the recipe, diluted in water, crumbling the yeast at the top, while the leveling is in progress, the yeast has time to "play"

sazalexter, Rina72 thanks for the answer!
The bread is baked, and I have several questions: I put a dark crust, I'll look again, maybe I didn't figure it out, but I didn't seem to see the intermediate one. The bread is high, the crust is beautiful, but when I stood, I see that the top crust seemed to swell. It will cool down, cut it, then it will be clear what a lot, yeast or water. In general, it looks better than in Mula, the crust is crispy at the sides, let's see what happens inside. And what do you think, what a lot and what kind of top crust you get in this model. I would like a denser one, such as immediately after baking.

[zine @ ida]

zine @ ida I also get a crust, it's just normal, although it's not completely clear I have long ceased to worry

[zine @ ida]

zine @ ida, I have the same crust. As I understand it, this is due to the fact that, after all, the main heating goes on the sides. For the top, it is enough to brown, but not enough to bake a thicker and harder crust.

[zine @ ida]

zine @ ida, I have the same crust.As I understand it, this is due to the fact that, after all, the main heating goes on the sides. For the top, it is enough to brown, but not enough to bake a thicker and harder crust.

Rina72, I agree, most likely it is, but compared to the baking in Moulinex 2000, the crust is simply gorgeous, ruddy, and there it was pale. I am very pleased with my Panasonya, so far not a single puncture, all the loaves are smooth, crispy.

[Tiger]

Tiger, in my wheat bread, the spatula almost never gets stuck, but I take out the bread not hot, but already warm, and the crust has time to sweat. In wheat-rye, the blade gets stuck, I take it out with my hands - I feel where the rib of the mixer is, I press with my fingers as if I were trying to take it by the rib, the crust slightly diverges and the blade can be removed without any problems.

thanks for answers
I get the bread right after the squeak. I'm very impatient to see it.

I take out the spatula with the help of a Chinese stick - it turned out to be a great way.
Yesterday I baked Bread with cheese, garlic and raw smoked sausage from the instructions.
I folded everything strictly according to the instructions, while the bun was kneading - I followed him. I can't say that it was too tight, it even looked a little like a comma before the first crush. The bread also rose well, the lid was perfect, not cracked. And the scapula remained. the crust was really strong

I cannot say that this is a drawback. It's not difficult for me to get a spatula, I just wanted to find out how from others

Cheese-garlic-sausage bread smelled so that the family could not sleep (was ready at 12 at night). After I took it out, I had to hide it in the oven for cooling overnight. Since the cats had a desire to devour it We tried it in the morning. Such a non-standard taste - but just great for soup or sandwiches.

[Tiger]

Tiger
My scapula only got stuck a couple of times, but I understood what was the matter.
I did not wash the bucket, as it seemed to me clean, then again the same story, for the third time I did not wash it on purpose to check it, and - the result was not long in coming. It is necessary that the pin and the hole of the spatula be clean, without residues of dough from the previous baking, then the spatula will not remain in the dough, in my case everything is exactly like that.