Panasonic Breadmakers Tips and Quick Questions Thread

hansi

Water last, always:eek:

Jazzy_B

Water last, because I had a cheap breadmaker first and used to put the water in first. The water rotted the gasket type thing and started to leak through the pan . That might not happen to a Panasonic, but I'm not prepared to risk it.

terra_ferma

I'd like to ask what is the advantage of having a yeast dispenser over a nut dispenser? Is the bread nicer?
Mine has a nut dispenser, and I would have thought it's more useful to have this instead of a yeast dispenser. I've never had any issues with water touching the yeast so far. With a nut dispenser you can just set it and then forget about it, instead of having to worry about having to add the ingredients half way.

Just wondering, as my BM is quite old and will need to be replaced at some point, and would like to know what would be the best model

terra_ferma

mollymoggs wrote: »

We are (hopefully) picking up our SD-2501 today, and will be making bread tonight. I've read through most of this thread, and the gist I get is that most people follow the recipes from old machines. Is this still the case? I might try the first loaf as a basic white from the instructions, but I am willing to try the older ones. I'd need to get powdered milk, right? Is there one model whose recipes are the best? [IMG]file:///C:\Users\Pr\AppData\Local\Temp\msohtml1\01\clip_image001.gif[/IMG]

I've been looking at various manuals because I didn't like to put so much sugar and salt in my bread.
From what I've seen the recipes have been through 3 phases, the old ones (like mine) required dried milk, but had quite a bit of sugar, then they removed the milk, reduced sugar and changed the quantities of flour as well. Lately they've gone back to the same quantities of flour, but still with lower sugar (and very slightly less salt).
I'm following the latest generation of recipes (except that I like to add milk powder for the added calcium).
I must add that I own the SD253, so I don’t know if all recipes work equally well for all machines, but the more recent recipes work fine on mine.

To compare, here' the recipes for basic white bread, large:

SD 253
Yeast 1tsp
Strong White Flour 500g
Sugar 1tbsp
Butter 25g
Milk Powder 1.5 tbsp
Salt 1.5 tsp
Water 350ml

SD 255/6/7
Yeast 1tsp
Strong White Flour 475g
Sugar 1.5tsp
Butter 25g
Milk Powder n/a
Salt 1 ¼ tsp
Water 320ml

SD 2500/01
Yeast 1tsp
Strong White Flour 500g
Sugar 1.5tsp
Butter 25g
Milk Powder n/a
Salt 1 ¼ tsp
Water 350ml

Andytheb

Jazzy_B wrote: »

Water last, because I had a cheap breadmaker first and used to put the water in first. The water rotted the gasket type thing and started to leak through the pan . That might not happen to a Panasonic, but I'm not prepared to risk it.

I didn't think of that!

If it doesn't make all that difference then I'll start adding it last

Andytheb

terra_ferma wrote: »

I'd like to ask what is the advantage of having a yeast dispenser over a nut dispenser? Is the bread nicer?
Mine has a nut dispenser, and I would have thought it's more useful to have this instead of a yeast dispenser. I've never had any issues with water touching the yeast so far. With a nut dispenser you can just set it and then forget about it, instead of having to worry about having to add the ingredients half way.

Just wondering, as my BM is quite old and will need to be replaced at some point, and would like to know what would be the best model

The 2502 has a nut dispenser and a yeast dispenser too!

Just had a half wholemeal sandwich loaf slice in the toaster , ahmahgahd it was good!

Jazzy_B

Andytheb wrote: »

I didn't think of that!

If it doesn't make all that difference then I'll start adding it last

That may have been because I generally use the timer, and it was sitting in the pan for a while. It might not be a problem if you're making it without using the timer.

raphanius

i am hoping someone can help me with a problem i am having with my panasonic breadmaker. it has worked fine until recently when i used a hovis breadmix. the loaf did not rise enough and was very dense 'like a brick' the crust too hard and looking like baked dough not well risen bread. i have tried more loaves to check it wasnt the mix and they all fail in the same way.

any ideas? i bought the machine in 2012 so its not that old.

imho

raphanius is the paddle in the loaf tin secure ?

raphanius

the paddle is ok but the mechanism doesnt seem to be engaging well with the pan maybe the vibration from kneading is working it loose? i dont get why though?