Panasonic Breadmakers Tips and Quick Questions Thread

Diflower

Glad you love it:)

When I make pizzas I roll/push the dough out really, really thin as that's how we like them. I tend to oil a baking tray and put the dough straight onto it, push it out as much as I can, leave it 10 minutes, then do it more.

Otherwise, maybe just make sure the middle is thinner than the rest.
What toppings are you using? Some can be watery; I now open the mozzarella early and drain it so it does dry a little.

Re the loaf, I can't see a recipe for that in my booklet, but brown flour is really the same as white I think, just coloured.

Diflower

jasmin10 wrote: »

Well I converted the MR Richards fruit loaf recipe for my Panny and .... it was gorgeous.

Could you tell me how you did it Jasmin? I've kept the recipe as it was the only thing the MR did well! I tried it once in the Panasonic but it wasn't successful.

Swan_2

Honey_Bear wrote: »

Following advice on this and other Panasonic threads, I managed to track down a very old model second-hand to find out whether we wanted a breadmaker - and I love it! I have two questions, and I've searched the thread but can't find any other people who've had the same problems.

1. I made a pizza dough in the breadmaker last night, used half of it to make a pizza which I then topped and cooked in the oven. My pizza dough never, ever cooks in the middle when I do this, so what I am doing wrong? Should I be pre-baking the nude pizza base? Or is it possible that mozarella is just too watery? Any suggestions would be really appreciated.

2. I'd love to try the Anchovy and Sun Dried Tomato loaf today, but I don't have any Brown flour - only wholemeal or white. I'd prefer it as a white loaf anyway which is why I don't have any brown. What are people's views on this?

Hi, glad you're enjoying your breadmaker

have you tried putting the pizza on to a pre-heated oven tray? you let it rise on a thin board well dusted with cornmeal or semolina then you can slide it on to the tray the oven

if nothing else helps you could consider a pizza stone, Aldi have them quite cheaply from time to time

I find the mozzarella-esque cheese you get in blocks works best on pizza, buffalo's definitely a waste


you could mix white & wholemeal to make brown, but if you prefer white go ahead & make it the way you'd like

Swan_2

Diflower wrote: »

Glad you love it:)

When I make pizzas I roll/push the dough out really, really thin as that's how we like them. I tend to oil a baking tray and put the dough straight onto it, push it out as much as I can, leave it 10 minutes, then do it more.

Otherwise, maybe just make sure the middle is thinner than the rest.
What toppings are you using? Some can be watery; I now open the mozzarella early and drain it so it does dry a little.

Re the loaf, I can't see a recipe for that in my booklet, but brown flour is really the same as white I think, just coloured.

yes thin's a good idea

a good tip for avoiding the springback you get when shaping pizza dough is to make it in advance & refrigerate it for at least 24 hours, take it out & let it get back to room temperature before using though

Honey_Bear

I read somewhere about refrigerating the dough for 24 hours, and I will, in future, but springback isn't a problem. It kept to exactly the same size as when I originally rolled it out, and it was really thin. I've had this problem before, so I have a feeling I am doing something consistently wrong, and it may very well have a lot to do with watery tops. If I ever see a pizza stone that I can afford, I'm going to buy it, so thanks for that, and I'll try pre-heating the baking tray in the meantime. Any and all suggestions truly appreciated, thank you everyone.

Swan_2

Honey_Bear wrote: »

I read somewhere about refrigerating the dough for 24 hours, and I will, in future, but springback isn't a problem. It kept to exactly the same size as when I originally rolled it out, and it was really thin. I've had this problem before, so I have a feeling I am doing something consistently wrong, and it may very well have a lot to do with watery tops. If I ever see a pizza stone that I can afford, I'm going to buy it, so thanks for that, and I'll try pre-heating the baking tray in the meantime. Any and all suggestions truly appreciated, thank you everyone.

are you getting your oven really really hot? it needs to be on the highest setting

too much or too wet topping will weight the dough down, try the 'dry' mozzarella I mentioned above, and/or toss prepared vegetable toppings in a little oil (a teaspoon or less in a bowl goes a long way) before adding, that way if your oven's nice & hot they'll roast/fry rather than stewing

Jazzy_B

I usually pre cook all the veggies in the microwave for a couple of minutes or so, then drain in a sieve to remove excess water, before adding to the base.

Honey_Bear

Thanks everyone. I have been pre-cooking the veggies, but I think I need to ensure they're drier when they go on, and the oven wasn't as hot as it could get, just at the same temperature as I would cook shop-bought pizzas. So, valuable lessons learned from all your commonsense.

The anchovy and tomato bread made with white flour is absolutely fabulous, although I only had 29g of anchovies (rather than 50g) so I doubled the quantity of sundried tomatoes. I will definitely make it again, and I know that toasted, tomorrow, it will be absolute bliss.

santer_2

Can pizza flour be used to make bread?

It would be used in a Panasonic SD-256

Swan_2

santer wrote: »

Can pizza flour be used to make bread?

It would be used in a Panasonic SD-256

Hi santer I've never tried it but I'd give it a go

if supermarket value flour can turn out an edible loaf (disclamer ... I have never tried it myself) then I'm sure pizza flour would work