Panasonic Breadmakers Tips and Quick Questions Thread

BitterAndTwisted

Well, ghee is butter so it shouldn't make anything taste "funny". You can use any fat in a bread-maker even lard if you must but never any of those low/reduced-fat spreads. Or you could omit any fat/oil/butter altogether but it could reduce how long the bread remains fresh for. I'd use the ghee without thinking twice about it.

hansi

I have used low fat spread in my Panny with no problems.

epz_2

I have just got a Panasonic SD2501 and so far made three perfect loafs with very little effort. Got some allison flower and yeast out morrisons and it just seems to work.

So far I have made a standard white loaf to check it out, very nice.

then I have experimented a honey and milk loaf which was again good and currently cooling is a honey and coconut loaf which again rose well and smells grate.

so far the only annoyance is the seem to blade stops at an angle in the loaf, personally I would have thought it would have been designed to stop across the loaf.

Just thought I would check if its been bad luck and the blade stops randomly or has a specific position?

BitterAndTwisted

It's random, I think. I'm always having to use that doobery to remove the paddle from my loaves. Not a really big deal when you can get delicious fresh crusty bread on tap.

A coeliac chum of mine got rid of her Panny because the paddle left huge great holes in the loaves but that was due to the strange flour she had to use.

jammy_dodger

BitterAndTwisted wrote: »

Well, ghee is butter so it shouldn't make anything taste "funny". You can use any fat in a bread-maker even lard if you must but never any of those low/reduced-fat spreads. Or you could omit any fat/oil/butter altogether but it could reduce how long the bread remains fresh for. I'd use the ghee without thinking twice about it.

ghee working fine thanks

hansi

Currently having a problem with loaves coming out lopsided, and sloping. What am I doing wrong?

Swan_2

hansi wrote: »

Currently having a problem with loaves coming out lopsided, and sloping. What am I doing wrong?

hi hansi

just one idea, have you moved your BM from its usual place? &/or is it very near a wall or a window, both can affect airflow around the machine & disrupt even temperature distribution

hansi

No, the breadmaker is always in the same place.

Swan_2

hansi wrote: »

No, the breadmaker is always in the same place.

there was someone had lopsided loaves a while back & repositioning the BM was the cause which is why I thought of that first

:think: could the dough be a little drier than usual (different flour/ weather conditions) & it's not 'spreading' evenly as it rises after the last light kneading the machine does?


I get one that comes out sloping now & again for no apparent reason, but not often enough that I've investigated it

Jazzy_B

When the weather's warmer, I use about 20mls more water to 400gms flour, making it 300mls liquid. That seems to do the trick for me when I get a lopsided one