Baking in Panasonic SD-257

lana7386
But today I walked around Vishnyaki, looking out for an aerogrill. So in my presence, 10 people asked the sellers about the presence of bread makers.
(you can also call me "you")

[Beska]

(you can also call me "you")

Beska- Olenka 🔗
In my environment, all are already owners of HP Panasonic, now I bow down to my grandson's music teachers ...

Has anyone made a cake according to a recipe for a bread maker?

[HERE]

Look for Easter cakes in Panasonic HERE

[HERE]

Look for Easter cakes in Panasonic HERE

I am aware of this topic. I just wanted to know the answer to my question.

This cake was prepared by members of the forum - the owners of the 254/255 model (the recipes migrated to 256/257, that is, they remained the same). Quite a lot of users of previous models do not look into topics about new models. You can ask in the subject about recipes from the instructions for Panasonic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1842.0,
in the subject of proven recipes for 255 Panasonic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0,
there it will be more accurate and faster to answer.

Today I continued to master this miracle of technical progress. All recipes from the operating instructions for the Panasonic SD-257 bread machine have already been tested, I wanted to invent something myself. Here's what happened:

Wheat-buckwheat bread with onion, garlic and dill
Yeast Saf-moment - 2.5 tsp.
Wheat flour Makfa V / S - 500 gr.
Buckwheat flour - 100 gr.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Dried onions - 2 tbsp. l.
Dried dill - 1 tsp
Dry garlic granulate - 1 tsp.
Olive oil - 2 tablespoons l.
Water - 390 ml.

Lay in the order in which I wrote. Bake in basic mode, medium crust. There may not be enough water - you need to look during the kneading process, it depends on the quality of the flour. It will be possible to add 10-20 ml if the dough seems steep. Do not overdo it only! At the end of the rise of the dough, brush it with water and sprinkle with sesame seeds. Bon Appetit!
The baking smell was breathtaking! And the taste cannot be compared with any Ashanovsky!

[goracio71]

goracio71
Delicious bread! 🔗 A worthy recipe and you presented it very competently and in detail!
Checkout in the Fresh Bread and Yeast Bread section!

[goracio71]

goracio71
Please add your HP model and the place where you live in your Profile ...
Later, you will understand how this information is needed for members of the forum

People who know help. I gave my mom this stove, the other day she decided to make rye bread. He calls me and says that when choosing the rye bread program, only the dough mode is supposedly available. And in no way does he change to baking, is this the way it should be, or is mom doing something wrong? Maybe a stove defect? I would have come and looked, but he lives far away. Has anyone come across a similar one? Please look at the program Rye bread baking, maybe she just didn't need to touch the mode button?

[goracio71]

goracio71
Please add your HP model and the place where you live in your Profile ...
Later, you will understand how this information is needed for members of the forum

Corrected

[goracio71]

Corrected

goracio71 🔗

People who know help. I gave my mom this stove, the other day she decided to make rye bread. He calls me and says that when choosing the rye bread program, only the dough mode is supposedly available. And in no way does he change to baking, is this the way it should be, or is mom doing something wrong? Maybe a stove defect? I would have come and looked, but he lives far away. Has anyone come across a similar one? Please look at the program Rye bread baking, maybe she just didn't need to touch the mode button?

I baked this program more than once - no problem.It’s strange that your mom’s not doing it. Maybe after the PROGRAM button it touches the MODE button? You do not need to touch it, otherwise you can choose TEST.

[sega1974]

People who know help. I gave my mom this stove, the other day she decided to make rye bread. He calls me and says that when choosing the rye bread program, only the dough mode is supposedly available.
Has anyone come across a similar one? Please look at the program Rye bread baking, maybe she just didn't need to touch the mode button?

sega1974
Tell your mom not to press the Mode button. I chose the Rye program and that's it. If I'm not mistaken, in this Program neither the size nor the crust is set. So, only the Program - Rye and Start. Three clicks + one click, respectively, the first and last buttons!

People who know help. I gave my mom this stove, the other day she decided to make rye bread. He calls me and says that when the rye bread program is selected, only the dough mode is supposedly available. And in no way does he change to baking, is this the way it should be, or is mom doing something wrong? Maybe a stove defect? I would have come and looked, but he lives far away. Has anyone come across a similar one? Please look at the program Rye bread baking, maybe she just didn't need to touch the mode button?

For rye bread, you need to start the leftmost button 3 times, and the rightmost button 1 time

Wheat bread with cheese
- Dry yeast Saf-Moment 2 tsp;
- salt 1 tsp;
- sugar 1.5 tbsp. l;
- baking flour Makfa B / S 500 g;
- hard cheese, I took Swiss (cut into small pieces) 100 g;
- olive oil 2 tbsp. l.
- egg 1 pc. (whisk and add to the bucket);
- water 280 ml;
- kefir 50 ml.
Put the ingredients in the bucket in this order.
Put cheese in the dispenser or be ready to add after kneading by a beep if your model of bread maker does not have a dispenser. After the end of the rise of the dough, grease it with water and sprinkle with a tablespoon of sesame seeds.
Select Basic with raisins (for the dispenser to work), size L, medium crust.
The bread turned out to be simply magnificent, aromatic and tasty.

The bread turned out to be simply magnificent, aromatic and tasty.

Pretty boy! 🔗
And your HP is 275 or 257?

Corrected in profile, 257

[I baked cake according to this recipe]

Has anyone made a cake according to a recipe for a bread maker?

I baked cake according to this recipe .....
everything worked out, only it was very roasted from all sides ...

I also baked Easter cake according to this recipe, everyone liked mine, they just ask me to make it sweeter next time, and I did not rise like a child :) the roof is not pretty, but it did not affect the taste)


was especially tasty on the second day

[the second day I read the forum .... because I can not understand what is happening with my bread, is it really potato disease too. A month ago I bought cotton, for a whole month I baked white bread - ordinary and rye brewed according to the recipe from the instructions for the Panasonic257 cotton and everything was great, but the last three times rye bread after a few days (2-3) has a sour smell and the middle becomes wet, sticky ... Tell me what is it?]

Friends, help! I wrote on another topic of "bread disease", but I want to ask you too ...
the second day I read the forum .... because I can not understand what is happening with my bread, is it really potato disease too.
A month ago I bought cotton, for a whole month I baked white bread - ordinary and rye brewed according to the recipe from the instructions for the Panasonic257 cotton and everything was great, but the last three times rye bread after a few days (2-3) has a sour smell and the middle becomes wet, sticky ...
Tell me what is it?

[lenucha]

lenucha Add it when baking 1-2 tsp vinegar or mix with good flour.

[the second day I read the forum .... because I can not understand what is happening with my bread, is it really potato disease too. rye bread after a few days (2-3) has a sour smell, and the middle becomes wet, sticky[/ quoteLenucha! To correct the situation, I suggest:1. Store bread in the refrigerator, this will delay the onset of unpleasant symptoms of the disease up to 7 days.2. Bake small bread with 300-400 grams of flour to be eaten in 1-2 days.3. Remember this brand of flour, the store where you bought it and never buy such flour again.4. Try to hand over flour, if you have taken a lot, back to the store.I managed to do it once. To return 10 kg, threatening the store with a sanitary and epidemiological station, the sanitary and epidemiological station fines large sums for this disease.]

Friends, help! I wrote on another topic of "bread disease", but I want to ask you too ...
the second day I read the forum .... because I can not understand what is happening with my bread, is it really potato disease too.
rye bread after a few days (2-3) has a sour smell, and the middle becomes wet, sticky
[/ quote
Lenucha! To correct the situation, I suggest:
1. Store bread in the refrigerator, this will delay the onset of unpleasant symptoms of the disease up to 7 days.
2. Bake small bread with 300-400 grams of flour to be eaten in 1-2 days.
3. Remember this brand of flour, the store where you bought it and never buy such flour again.
4. Try to hand over flour, if you have taken a lot, back to the store.
I managed to do it once. To return 10 kg, threatening the store with a sanitary and epidemiological station, the sanitary and epidemiological station fines large sums for this disease.

I do not make large stocks of flour (there is nowhere to store) and I bake bread in size M.
Although, today sifting wheat flour in the sieve, small lumps remained, before this was not the case .....: mda: can this mean something?

[I baked cake according to this recipe]

I baked cake according to this recipe .....
everything worked out, only it was very roasted from all sides ...

I wonder what happens if you add a couple more spoons of sugar to this recipe?

I wonder what happens if you add a couple more spoons of sugar to this recipe?

Probably you will need to pull it out 5-10 minutes before the end, so that it does not work out completely black) you need to try)

: mda: can this mean something?

Yes, plus to the potato disease flour is contaminated with shashel (moth larvae), you need to sift the flour before each use.

I wonder what happens if you add a couple more spoons of sugar to this recipe?

I don’t remember exactly, but in my opinion, in the baking program for the cake (I baked it in the "dietary" mode as recommended in the instructions, you cannot set which crust you want (light, medium or dark) and if you add more sugar, then the cake will probably be too burnt, although if you try to bake the cake in the "basic" mode, then everything will be fine ... because in this mode you can set the crust color you want

Probably you will need to pull it out 5-10 minutes before the end, so that it does not work out completely black) you need to try)

Unsubscribe when you try.

Good day. I bake in a bread maker for two weeks according to the recipes from the instructions, everything worked out, but the last two times the bread was baked on its side: higher on one side and lower on the other. Baked well, delicious, but the loaf is oblique. She baked in different modes and with different flours: dietary mode and French mode, and both times the loaf is oblique. Maybe this is a defect in the bread machine?

Rather, your kolobok ran off to one side. Can you help him get centered after kneading

Thanks for the answer! Why did he not run before? All the same, the bread maker is automatic. I don't go up to her until everything is baked, as the instructions say.

Thanks for the answer! Why did he not run before? All the same, the bread maker is automatic. I don't go up to her until everything is baked, as the instructions say.

Doing it right
If I guess, did you bake size M?

According to the French program, there are no sizes, 2 previous times it turned out exactly, but today such a failure.

According to the French program, there are no sizes, 2 previous times it turned out exactly, but today such a failure.

On the French program, I did not have such a thing, but a small size can sometimes happen that way. Maybe the dough was a little "cooler", the Kolobok is tougher ...
With HP, everything is fine!

I was alarmed by the fact that according to the Dietary program, whole grain flour turned out to be the same obliquely. Tomorrow I'll try the main dairy, if it gets numb, then it's probably something with the bread maker.

Today I have a bread maker too! Ready-made mixtures of Pudov will not be brought today, so I had to go to the store and buy some ingredients (yeast appeared in my house for the first time ...) I chose French bread for the first experience (recipe from the instructions for HP), baked in French mode. 6 o'clock!!! When the kneading began, the cat and I periodically spied on the process of forming the bun, I removed the excess dough from the walls. Now 3 hours have already passed, the kolobok is quite decent, in my opinion. I'm waiting for the first bread ...
ALL! Handsome man baked, but how to put a picture ???

[Homemade Bread Maker Baking Tutorial]

Lisicchka, the bread roll does not depend on the oven. It only depends on the characteristics of the test. I have wheat-rye mowing - the dough is quite steep there. And in wheat it can be the same, if the dough is steep - it does not have time to redistribute during proofing. Read the repeatedly mentioned Homemade Bread Maker Baking Tutorial and pay special attention to Kolobok rule , which you must know, do it strictly!
And do not be afraid to look into the bread maker before baking, it will not damage the dough, and you will be able to control the balance of water / flour.

Rina72, I certainly understand that if you study baking for a long time and train in forming a bun, you will get a good result, maybe even without a bread machine, but just in the oven. But when I bought a bread maker, I rightly expected that it would meet the stated characteristics. manufacturer. Well, it is not written in the instructions that you need to follow the kolobok. It will not be at all what I bought.

[Lisicchka]

Lisicchka, and no manufacturer will write about the kolobok. Please note that all recipes are designed for a certain standard flour with the same standard characteristics. In our conditions, flour can be more or less moist, with more or less gluten, etc. I have come across the fact that flour from different manufacturers (premium wheat) for 500 g requires 280 to 330 ml of liquid. Even in the same flour mill, flour differs in different batches.

So, it's not the oven manufacturer's fault, but our flour manufacturers.

And believe me, you don't need to train for a long time. Before sinning on the stove, you just need to read the manual on this forum once (since you are already here), learn one rule (do not carry knowledge behind you), and with this knowledge, adjust the standard recipe for specific products.

[yalubimochka]

yalubimochka, congratulations on your purchase!
Let me express my hope (my personal) that you will not bake bread only from ready-made mixtures. On our forum there are so many different interesting recipes that try not to try. And ready-made mixtures are store-bought, like store-bought bread.

About photos. Go to the radical. ru, register, upload photos and use the codes that will be offered to you there. The best way is to use "click-through".
Instructions

Rina 72, I can't but agree with you about the flour. By the way, my flour requires 300 ml per 400 g of flour. And if the kitchen is dry, then 320 ml.
But I remember my previous Hitachi, which managed to ignore the increased dryness of the flour, to the fact that the food was poured either at room temperature (flour), then from the refrigerator (water), that the flour was not weighed, but was measured in cups, where deviations necessarily occur, I always started kneading bread without any equalization of temperatures right away, I never looked at any bun, and the bread turned out to be wonderful.
So I understand Chanterelle.
In Panasonic, the bread also turns out delicious and very, but how much effort (trial and error) it took to get me to the basic ratio of flour: liquid and in the future I could not look at any bun. And then you often have to increase the proving time, turning off the HP in order to achieve good maturation of the dough, and only then turn on the baking. Because of this, I hardly use the timer.
So Panasonic manufacturers have a lot to work on.

Rina 72, I can't but agree with you about the flour. By the way, my flour requires 300 ml per 400 g of flour. And if the kitchen is dry, then 320 ml.
But I remember my previous Hitachi, which managed to ignore the increased dryness of the flour, to the fact that the food was poured either at room temperature (flour), then from the refrigerator (water), that the flour was not weighed, but was measured in cups, where deviations necessarily occur, I always started kneading bread without any equalization of temperatures right away, I never looked at any bun, and the bread turned out to be wonderful.
.............
So Panasonic manufacturers have a lot to work on.

Did Hitachi immediately start baking the bread the way you like it? There were no adjustments and volume ratios?

One of the members of the forum has recently been forced to switch from the usual binaton to Orion. And now she actually has the same problem - to catch the ratio, although she has been baking bread for more than one year. The recipes worked out to automatism are not particularly obtained!

By the way, from the field of humor ...I put wheat bread in Yunold, a recipe that I use in Panasonic without any problems (I have not adjusted the bun for a long time) ... and what? I have to control the bun and add flour!

Well, I don’t know how a bread maker can influence biophysical and biochemical processes. It shouldn't be so!
But, apparently, it still somehow influences.

Did Hitachi immediately start baking the bread the way you like it?
Well, I don’t know how a bread maker can influence biophysical and biochemical processes. It shouldn't be so!
But, apparently, it still somehow influences.

This Hitachi was presented to me in 1980, some overwritten year, brought from Japan. Then in the USSR, no one had heard of such a miracle as HP.
Naturally, I could only use the recipes for HP, translated into Russian in an artisanal way. Everything turned out right away without any problems.
Apparently there are some tolerances (deviations). And she makes the batch immediately after pressing the "Start" button.
Admin can confirm this, she has the same HP.
It is a pity that Hitachi was removed from production for the Russian Federation.
P.S. By the way, when Hitachi was brought to me, I lived and baked bread in Petropavlovsk Kamchatsky, then moved to Kuban, but I did not change anything in the recipes and everything turned out great, although in Panasonic I had to radically change the flour: liquid ratio.

my first bread

Tanned handsome!
Happy loaves!

good evening. I am completely new both on the site and in bakery. baked only 3 loaves and today a cupcake according to the instructions. Please stick on sweet recipes, only with baked goods in hp. the oven is bad. I've been looking for anything for two days.

cupcakes
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.0

Thank you so much.

Good day everyone !!! Please tell me if there is a Panasonic SD-257 in the HB, yeast-free bread baking, with sourdough. Thank you.