Panasonic Breadmakers Tips and Quick Questions Thread

Swan_2

Jazzy_B wrote: »

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

that's exactly what I was thinking in my last post, if the dough's drier it can end up in a pile at one side of the pan & isn't able to spread out correctly

Wrongway

Just a quick question. Has anyone tried seeds on the top of a loaf in a Panasonic bread maker. I suspect I may have to use the dough cycle then bake in the oven if I want to put seeds on the top.

Jazzy_B

I've thought about doing this too, but have never got round to doing it. I was wondering about doing it on the dough setting, leaving it to rise, then putting them on just before using the bake only setting. Just a thought

Swan_2

Wrongway wrote: »

Just a quick question. Has anyone tried seeds on the top of a loaf in a Panasonic bread maker. I suspect I may have to use the dough cycle then bake in the oven if I want to put seeds on the top.

yes I've done that, I know you're not meant to open the lid, but if you do it gently the bread should be fine

2 problems though
firstly when to do it, it needs to be done after the last brief kneading, so you have to hang around waiting for that (but see below)

secondly, because of the shape of the loaf you don't get a lot of seeds on the surface, but it's still nice

Jazzy_B wrote: »

I've thought about doing this too, but have never got round to doing it. I was wondering about doing it on the dough setting, leaving it to rise, then putting them on just before using the bake only setting. Just a thought

now I never thought of that, I like the idea & might give it a go, it would certainly solve the first problem I mentioned above & the lid opening issue

I've never used the bake only setting, must dig out my instruction manual

badger_

I managed to get a 254 from ebay for a pretty good price, it turned up yesterday lunch and buy half past 4 I'd got my first basic white loaf on the cooling rack
Some of the recipes sound delicious, I think I'm going to try a tomato & parmesan loaf soon *yum*

jasmin10

Blimey, what a lot of threads. Started reading yesterday and now read through all 57 pages - phew lol.

Well since doing the GC I have been using my MR Fastbake since May (havent bought any bread since) and throughly enjoyed all of what it has produced. The loaves were quite big, even hitting the top of the window (probably too much yeast even tho I followed the book). Anyhow the breadpan started playing up and I thought that as I am using it most days now, I couldnt be without a BM so decided to treat myself (seeing as I'm doing so much to save on the GC).

So I am now the proud owner of an SD 2501 WXC. Made two loaves so far, one on Rapid (XL) and the Malt Fruit Loaf (minus the extract). The Fruit loaf did come out a bit lopsided, but after reading all the threads will make sure that I spread the yeast evenly across the bottom as I just dumped it in (like I did in my MR - or try the old MR receipe).

Was really pleased with the results although thought the XL loaf would have been a bit bigger, the top was about an inch below the rim of the pan - is this right. Perhaps I'm just used to my oversized loaves in my MR.

The other question, if you dont mind of course, previously I measured everything in cup, no scales just fill and level the cup of flour for example - easy. Do I really need to weigh the flour or has anyone worked out the measurements for cups. I have weighed the flour and then had a look to see how many cups it was and it turned out to be about 4 and a bit. So because of that 'bit' I would need to weigh it as far as I can see.

The other question, As my loaves in the MR came out so big I am tempted to try my trusty old MR recipe and see if I get the same sized loaf. Now I know that in the MR you put water in first along with milk, oil and sugar and them the flour goes on top and then the yeast (the flour keeps the yeast seperate from the water still. Surely it wont matter which way round I do it as long as the yeast is kept away from water. Cant try it yet as we already have a loaf waiting to be eaten.

Other than this I love my breadmachine, although I am wondering if I have wasted an awful lot of money and getting a new MR would have been better as the loaves were bigger. I really think it was my overactive yeast tho and that the panny is doing what it's suppose to.

Ooh another question. When I made the malt fruit loaf I left out the extract as I didnt have that, but was wanting to achieve something like the fruit tea loaf. Do I still use this recipe or can anyone suggest another. When you use recipes from other books do you put the ingredients in the way the book says or do you swap them round to match the order they are in in the manual (i.e. yeast first)

So looking forward to doing the sundried tomato and parmesan (sp) one.

Have subscribed to this wonderful thread and cant wait to hear more exciting things I can do.

badger_

jasmin10 wrote: »

Blimey, what a lot of threads. Started reading yesterday and now read through all 57 pages - phew lol.
[snip]
The other question, As my loaves in the MR came out so big I am tempted to try my trusty old MR recipe and see if I get the same sized loaf. Now I know that in the MR you put water in first along with milk, oil and sugar and them the flour goes on top and then the yeast (the flour keeps the yeast seperate from the water still. Surely it wont matter which way round I do it as long as the yeast is kept away from water. Cant try it yet as we already have a loaf waiting to be eaten.
[/snip]

If you're not doing it on timer then I don't think it would be a problem?

Swan_2

originally posted by jasmin10
blimey, what a lot of threads. Started reading yesterday and now read through all 57 pages - phew lol.
[snip]
the other question, as my loaves in the mr came out so big i am tempted to try my trusty old mr recipe and see if i get the same sized loaf. Now i know that in the mr you put water in first along with milk, oil and sugar and them the flour goes on top and then the yeast (the flour keeps the yeast seperate from the water still. Surely it wont matter which way round i do it as long as the yeast is kept away from water. Cant try it yet as we already have a loaf waiting to be eaten.
[/snip]

badger_ wrote: »

if you're not doing it on timer then i don't think it would be a problem?

hi jasmin & badger
I seem to recall reading in a thread here ages ago about someone who'd put water etc in first & had to replace their pan because exposure to the liquids had destroyed the seal at the bottom of it on account of the Panny having a resting period before it gets going

I don't know about other BM's but my two prevous ones, MR & Kenwood, both had the liquid in first but started mixing straight away

I've successfully used favourite recipes from both my old machines, & from books & the web, but after reading about the person above's experience I've always stuck to the Panny's own ingredient ordering

badger_

Swan wrote: »

hi jasmin & badger
I seem to recall reading in a thread here ages ago about someone who'd put water etc in first & had to replace their pan because exposure to the liquids had destroyed the seal at the bottom of it on account of the Panny having a resting period before it gets going

I don't know about other BM's but my two prevous ones, MR & Kenwood, both had the liquid in first but started mixing straight away

I've successfully used fravourite recipes from both my old machines, & from books & the web, but after reading about the person above's experience I've always stuck to the Panny's own ingredient ordering

Oops best ignore me then I've only had mine a couple of days, I best not try it

Swan_2

jasmin10 wrote: »

The other question, if you dont mind of course, previously I measured everything in cup, no scales just fill and level the cup of flour for example - easy. Do I really need to weigh the flour or has anyone worked out the measurements for cups. I have weighed the flour and then had a look to see how many cups it was and it turned out to be about 4 and a bit. So because of that 'bit' I would need to weigh it as far as I can see.

Ooh another question. When I made the malt fruit loaf I left out the extract as I didnt have that, but was wanting to achieve something like the fruit tea loaf. Do I still use this recipe or can anyone suggest another. When you use recipes from other books do you put the ingredients in the way the book says or do you swap them round to match the order they are in in the manual (i.e. yeast first)

I previously had a MR & hated the cup method, it's so messy & inaccurate (imho ) so I spent a lot of time working out the weights from the cup measures & writing them in the manual, if you prefer cups you'd have to do the opposite for the Panny recipes, just remember to write it down, I used to kick myself every time I forgot :doh:

for the malt loaf, you could substitute anything that has a similar texture to malt extract e.g. honey, golden syrup, black treacle etc, but of course the flavour will be different