Panasonic Breadmakers Tips and Quick Questions Thread

badger_

jasmin10 wrote: »

How funny. I put all my stuff in to put it on timer so we have bread in the morning and this time I thought I would used a 2pt just to measure the flour in to see if it was easier than my bowl to tip it in.
Then I have come on here tonight and thats exactly what you have said too.

Great minds and all that :beer:

jasmin10 wrote: »

Yes I read those posts where people had thought the machines were faulty. There were quite a lot of them

Omg, I thought I was being brilliant using my jug tonight, but that idea of putting the pan directly on the scales is stupendious fantastic. Think I will measure mine in 300g a time tho as if I dont do it quick enough it would time out and then I would be stuffed not knowing how much was in.

:beer:
Haha I thought it was quite clever, then I come on here and read about putting the pan on the scales and that's a much better idea. I don't feel as clever now :rotfl:

Jazzy_B wrote: »

Re weighing ingredients.
I treated myself to some Salter digital scales last year after my ancient balance scales died. I just put the pan on the glass plate, turn it on and zero it after each addition, even liquid. Works a treat, and saves time to too.I think the scales (Mono) were under a tenner too in Tesco direct sale

I'm going to try this in the morning, thank you :T

Swan_2

Jazzy_B wrote: »

Re weighing ingredients.
I treated myself to some Salter digital scales last year after my ancient balance scales died. I just put the pan on the glass plate, turn it on and zero it after each addition, even liquid. Works a treat, and saves time to too.I think the scales (Mono) were under a tenner too in Tesco direct sale

Swan wrote:

after years of extolling the virtuous of my Weylux Queen scales, I was lured over to the Dark Side & bought a cheap digital scale, now I stand the bread pan on it & use the Tare function to add the ingredients, it even does the water

great minds eh? isn't the Tare function marvellous? My only regret is not going digital sooner

my Weylux balance scales still work but have been retired & become a decorative item on a high shelf

the new ones are brushed aluminium so I have one of those flat sponge cloths that I put under the pan just in case it scratches the scales

badger_

Well I've put one on timer this morning before I left for work, and I've weighed everything straight into the pan Hope my bleary tired eyes read the numbers right lol

Jazzy_B

Swan wrote: »

great minds eh? isn't the Tare function marvellous? My only regret is not going digital sooner

my Weylux balance scales still work but have been retired & become a decorative item on a high shelf

I had Weylux Queen too, and I loved them, until I realised replacing them would be about £100. I bought the digital scales until I could afford a new pair of Weylux, but would never go back now.Totally converted.
Wouldn't have duplicated your post if I'd spotted it. Sorry

Swan_2

Jazzy_B wrote: »

I had Weylux Queen too, and I loved them, until I realised replacing them would be about £100. I bought the digital scales until I could afford a new pair of Weylux, but would never go back now.Totally converted.
Wouldn't have duplicated your post if I'd spotted it. Sorry

hi Jazzy
another Weylux fan! they're just so wonderfully designed & thought out, right down to the little pack of lead pellets you get with them to make sure the balance is absolutely perfect, I loved mine :smileyheabut like you now I've gone digital I'd never go back

although I still like to have my Queens on display so I can look at them & marvel at their beauty (I'm beginning to sound deranged now aren't I? )

re duplicate, no problem, I was agreeing with your post & shamelessly using it to back myself up

jasmin10

Well I have made the sundried Tomato and Parmesan recipe and I was a bit disappointed. The bread came out lovely but it was all cheesy flavoured and you couldnt take the tomatoes at all. If and when I do another and I change the quantity of tomatoes from 75g to say 100g do I need to changed the quantity of anything else.

Also bought the Argos Cooksworks slicer today, oh how disappoited was that. It has snagged and torn my lovely loaf . It will be going straight back tomorrow.

On a positive note, I added a little extra yeast today and it did rise a bit more to give me a larger loaf.

Swan_2

jasmin10 wrote: »

Well I have made the sundried Tomato and Parmesan recipe and I was a bit disappointed. The bread came out lovely but it was all cheesy flavoured and you couldnt take the tomatoes at all. If and when I do another and I change the quantity of tomatoes from 75g to say 100g do I need to changed the quantity of anything else.

Also bought the Argos Cooksworks slicer today, oh how disappoited was that. It has snagged and torn my lovely loaf . It will be going straight back tomorrow.

On a positive note, I added a little extra yeast today and it did rise a bit more to give me a larger loaf.

I've not tried that particular recipe so can't comment on the flavour, I can't imagine that adding some extra well-drained tomatoes would change the loaf all that much, maybe someone else will come along who knows about it

did you slice the loaf while it was still warm? they're very delicate until they've cooled

if you like a tomatoey loaf try the tomato & olive bread, it uses passata & comes out an absolutely wonderful colour, can't comment on the flavour because I'm not fond of olives, but everyone else who's tried it loves it

RosyRed

Glad youre having fun experimenting with your new Panny,but was surprised when I read

jasmin10 wrote: »

Also bought the Argos Cooksworks slicer today, oh how disappoited was that. It has snagged and torn my lovely loaf . It will be going straight back tomorrow.

I've got one of these and think its great,I wouldnt like to be without it now,but you do need to let the loaf cool down properly-I know its hard to wait though:D

jasmin10

Swan wrote: »

I've not tried that particular recipe so can't comment on the flavour, I can't imagine that adding some extra well-drained tomatoes would change the loaf all that much, maybe someone else will come along who knows about it

did you slice the loaf while it was still warm? they're very delicate until they've cooled

if you like a tomatoey loaf try the tomato & olive bread, it uses passata & comes out an absolutely wonderful colour, can't comment on the flavour because I'm not fond of olives, but everyone else who's tried it loves it

Thanks for reply. it was a little warm but tried it later too and it still didnt cut well not only that but the pusher thing didnt seem to go far enough so it wasnt cutting all the slice - missing a corner and tearing it when the slice was removed. I will take it back tomorrow but I have ordered a different one from Amazon that should have been £100 and reduced to £34. If that dosent work then I will return that too but it has some good reviews from others that said they had problems if cheaper ones snagging th bread.

Your photo looks awsome, that is the colour mine is too, you just cant taste the tomatoes. I will give that a go. I have also written out my fav recipe from the MR book and measured out the cup sizes and then put them in the order for the panny, fingers crossed it will work.

jasmin10

RosyRed wrote: »

Glad youre having fun experimenting with your new Panny,but was surprised when I read



I've got one of these and think its great,I wouldnt like to be without it now,but you do need to let the loaf cool down properly-I know its hard to wait though:D

I think the biggest problem was that the pusher thing didnt go all the way across and snagged the bread, I even turned the bread the wrong way up to see if that was any better but it wasnt - it had cooled by this time, maybe it is a faulty one ??