Panasonic Breadmakers Tips and Quick Questions Thread

jenny_f

Thanks to all for their help.

Visited lidl today to get some bread flour. The only thing I'm now not sure on is the yeast. We have bought the sachets (Allisons) as they were reduced in Lidl but the recipe only needs 1/4 or 1/2 table spoon - does anyone use this yeast: http://www.tesco.com/groceries/Product/Details/?id=257623232

Swan_2

jenny_f wrote: »

Thanks to all for their help.

Visited lidl today to get some bread flour. The only thing I'm now not sure on is the yeast. We have bought the sachets (Allisons) as they were reduced in Lidl but the recipe only needs 1/4 or 1/2 table spoon - does anyone use this yeast: http://www.tesco.com/groceries/Product/Details/?id=257623232

hi again Jenny

most breadmakers use fast action yeast, I checked your manual & it says this 'do not use compressed (fresh) yeast or dry yeast that requires preliminary fermentation'

so the yeast in the Tesco link isn't suitable for your breadmaker, although it's fine for hand baking

the yeast from Lidl should be fine though, last time I looked it was the fast acting kind they were selling

jenny_f

Fast action yeast - ok, will make sure I get that. I think once we'd had a loaf from it, providing it tastes nice we will feel more confident!

Have read about Doves yeast from Lakeland so might get that as seems cheaper and easier to measure and Allisons have just released some as well - so will try with the sachets and do our best to measure it!

We are hoping to make bread either tomorrow or Monday - will report back to you all.

Thanks for all your help

Swan_2

the Doves yeast is good, you can get it in some health food stores as well as Lakeland. Tesco used to stock it but they've changed to the Allinsons recently, it's just as good, but is the same price for a smaller quantity, 100g as opposed to Doves 125g

if you've got a small Lock & Lock or similar totally airtight container, you can tip all the sachets into it & it'll be easier to spoon out, then keep it in the fridge. I decant my 100/125g packs & store them that way


looking forward to hearing how your first loaf goes

jenny_f

First loaf was a lot better than we expected!

The bread itself was fine, but I set it to dark crust! Was too thick for us really. Trying light next time and see where we go!

Loved it though, fresh bread that was nice and soft to eat and lovely spell through the house

Swan_2

I'm glad to hear your first loaf was a success there'll be no stopping you now

just wait till you start using the timer & wake up to the smell of freshly baked bread!

Hobsons_Choice

We've now made two loaves in our new Panny SD2501. Lovely! It has to be eaten on the day though, it goes a bit "dense" the following day.
Is there any way of keeping it fresher without freezing...or should we just bake a fresh small loaf each day (I can HEAR the weight going on)!!

jenny_f

Swan - its homemade pizza tonight

Hobsons Choice - know what you mean about the weight, made our first loaf yesterday all gone already and its home made pizza tonight - oh dear!

jenny_f

Hi All,

We have just made pizza dough and thinking about other dough (naan bread, mini rolls and pizza etc) is it possible to make the dough and then freeze it so that you have the dough ready when you need it. Then you just need to get it out of the freezer, shape it etc and cook it?

Any one any experience of this?

TIA

Swan_2

Hobsons_Choice wrote: »

We've now made two loaves in our new Panny SD2501. Lovely! It has to be eaten on the day though, it goes a bit "dense" the following day.
Is there any way of keeping it fresher without freezing...or should we just bake a fresh small loaf each day (I can HEAR the weight going on)!!

hi Hobsons
the bread's always nicest when it's very fresh isn't it? I ended up buying an electric knife so I can cut warm loafs

I find bread with oil in the recipe keeps better, I store soft crust bread in a poly bag or plastic container, crusty bread goes in a cotton bag (just a shopper)

but I've never found anything keeps that 'just out of the oven' taste & texture (fortunately we're very fond of toast here ) so perhaps a fresh loaf every day is the way forward for you

jenny_f wrote: »

Swan - its homemade pizza tonight

Hobsons Choice - know what you mean about the weight, made our first loaf yesterday all gone already and its home made pizza tonight - oh dear!

you're hooked now, there's no turning back

jenny_f wrote: »

Hi All,

We have just made pizza dough and thinking about other dough (naan bread, mini rolls and pizza etc) is it possible to make the dough and then freeze it so that you have the dough ready when you need it. Then you just need to get it out of the freezer, shape it etc and cook it?

Any one any experience of this?

TIA

yes you can freeze dough, just make sure it's thawed & back to room temperature before you shape & prove it

you can also raise dough in the fridge, it's particularly useful for anything you want to bake fresh for breakfast, again make sure the dough's at or near room temperature before shaping
actually there's a thread on here somewhere about cold raising dough, I'll see if I can find a link for you

PS ... a good tip for pizza dough is to leave it in the fridge for at least 24 hours before the final shaping, you'll find it much easier to shape without it springing back


starting this afternoon, I'll have no internet access for two weeks, so I'll be looking forward to hearing about all of your culinary masterpieces when I get back