Panasonic Breadmakers Tips and Quick Questions Thread

Diflower

Twiggy I'm sure you won't regret it:) I bought my Panasonic when they reduced the older models earlier this year. Previously we had a Morphy Richards, nowhere near as good but it was nearly free; since we used it all the time I felt justified in buying the Panasonic.

It's brilliant, we never buy bread at all; I make the small size because the slices are a better size/shape but the paddle only ever gets stuck when I make a fast white loaf. Usually I do a mixture of half wholemeal, half granary, but we also dough for pizzas & focaccia, rolls, all sorts:)

zippychick

Congratulations on your purchase.

Only you know how much you will use the breadmaker but hopefully the delicious bread will ensure you use it!

Ill merge this with our panny thread later

this thread may also interest you

Zip

paganflossy

hi I use my panny all the time to make loaves but i want to try some dough recipes to bake a loaf/ rolls in the oven. which is the best recipe in the manual to make a light oval loaf and how long do i bake it for?
I am trying to get a slightly more 'open' texture farmhouse type loaf... but all suggestions welcome :-)

amber5748

I use the wholemeal 50% dough recipe in the panny manual and that makes enough dough to divide up for a small oval loaf and 4 -6 rolls depending on what size you make them. I then allow everything to prove enough to double in size, then cook the loaf for about 20 mins until when you tap it on the bottom it sound fairly hollow then it is ready

chocolate_buttons_2

I use my Panny 253 every 2 days. I have put on so much weight, lol. Maybe I shouldn't be putting peanut butter and jam on the bread, pmsl.

paganflossy

amber5748 wrote: »

I use the wholemeal 50% dough recipe in the panny manual and that makes enough dough to divide up for a small oval loaf and 4 -6 rolls depending on what size you make them. I then allow everything to prove enough to double in size, then cook the loaf for about 20 mins until when you tap it on the bottom it sound fairly hollow then it is ready

Thank you :beer: - what temprature does the oven need to be?

Swan_2

paganflossy wrote: »

Thank you :beer: - what temprature does the oven need to be?

200/GM6

Happy baking

elantan

Hey all , I'm loving my Panny ( I think its a SD 257) have been reading a bit about sour dough recently and was wondering if I can do this in my Panny ...I read the book (well that's a lie oh read the book to me over the phone as I am at work) it doesn't seem to mention a sour dough recipe aa such but does talk about a live yeast recipe. Would this be a sour dough one ? Does anyone know if I can do this witha panny ?

silly_moo

elantan wrote: »

Hey all , I'm loving my Panny ( I think its a SD 257) have been reading a bit about sour dough recently and was wondering if I can do this in my Panny ...I read the book (well that's a lie oh read the book to me over the phone as I am at work) it doesn't seem to mention a sour dough recipe aa such but does talk about a live yeast recipe. Would this be a sour dough one ? Does anyone know if I can do this witha panny ?

I did hear that it's possible to make sourdough bread in a breadmaker - I even googled some recipes but I am a bit worried that sourdough will "eat" the non-stick coating. I know from experience that sourdough can damage baking trays and only use silicone trays for sourdough bread.

I haven't been brave enough to use sourdough in my Panny yet but I think I would just use the "dough" programme and then bake the bread in the oven.

Darren_G

silly_moo wrote: »

I did hear that it's possible to make sourdough bread in a breadmaker - I even googled some recipes but I am a bit worried that sourdough will "eat" the non-stick coating. I know from experience that sourdough can damage baking trays and only use silicone trays for sourdough bread.

I haven't been brave enough to use sourdough in my Panny yet but I think I would just use the "dough" programme and then bake the bread in the oven.

Not a good idea to make 'proper' sourdough in the Panny. True sourdough needs lower temperatures for the rises than yeasted bread, so unfortunately, what makes the Panasonic so good at making yeasted dough (good temperature regulation) means that a true sourdough would end up coming out like runny gloop!

You should be able to do a hybrid version though to get some of the taste of the starter, but adding some commercial yeast for the rise..