Panasonic Breadmakers Tips and Quick Questions Thread

hansi

Has anyone worked out how to make a decent rye loaf which rises properly? I made a 50% rye/wholemeal loaf today and it turned out quite small. Edible but small. Didn't look as though it had risen properly.

hansi

zippychick wrote: »

ive merged this with our panny BM thread

Zip

Do you have a link for that thread please?

hansi

hansi wrote: »

Has anyone worked out how to make a decent rye loaf which rises properly? I made a 50% rye/wholemeal loaf today and it turned out quite small. Edible but small. Didn't look as though it had risen properly.

Sorted it. used skimmed milk powder in the recipe and baked it on the normal setting with the normal paddle.

cod3

I got a Panasonic SD-2500 yesterday (currently 26% off on Amazon - £89.33 with free delivery)

Tried a 50/50 rapid (3 hour) large loaf and it was minging. Very heavy and stodgy and almost raw. Then tried a 50/50 (5 hour) large loaf and it was better but still not quite right.

I used Morrisons strong WM and white flours and 2 tbsp of olive oil instead of butter. The yeast has a sell by date of August 2012. Any ideas how I could improve my bread? Thanks in advance.

7_week_wonder

cod3 wrote: »

I used Morrisons strong WM and white flours and 2 tbsp of olive oil instead of butter. The yeast has a sell by date of August 2012. Any ideas how I could improve my bread? Thanks in advance.

The only thing I can think of is that with the panasonic the order you put the ingredients in the pan is quite important. The yeast should go in at the bottom, then the flour then salt, oil and water on the top. If the salt is near the yeast initially it will de-activate the yeast, and I think the same applies for the water being too near the yeast.

cod3

Thanks 7WW. I added the ingredients in the order they were listed in the manual which is the same order you suggest. I will get some fresher yeast and see if that makes a difference.

Maybe the bread is good but is just different to what I am used to. I used make the dough in my (now dead) old Prima machine then cook it in the oven where it would grow enourmous! Very tight texture which was great for slicing finely. The texture of the panny cooked loaf is more elasticy and harder to slice. Will also try the old recipe in the new machine.

homealone_2

i love fresh bread but do not like it the next day besides to be used for toasting so bought the answer to my dreams and yet after buying all the necessary ingredients and then having to remove the huge metal piece in the middle i am not left with very much bread. is it me or am is there a common fault along these lines? it looks like it will be going to the back of my cupboard that holds all my labour saving gadgets that didnt save anything???

hansi

I take it you remove the "large metal piece in the middle" after you have baked the bread? If you make sure that there is no residue on the paddle before you make the bread and make sure it touches the bottom of the pan, it won't stick in the bread at the end.

hansi

I have decided to ditch the Panny recipe book and follow the recipes in my Bread Machine Recipes book, just making sure that I add the dry ingredients first and use skimmed milk powder. Much better bread:j

scottishminnie

I made the Spiced Fruit loaf from the Panasonic instruction book at the weekend. I think it's quite dense - has anyone else made it?
It's not a disaster - I'm going to slice and freeze it and I think it will be good toasted just wondered what others had found with this recipe?