Panasonic Breadmakers Tips and Quick Questions Thread

greatgimpo

bonytony wrote: »

My wife just used a knife to get the paddle out on our new sd2501, its badly scratched where can I buy a genuine replacement as most of the ones online seem to be fakes.

This one is genuine (or maybe not according to the reviews!).

terra_ferma

bonytony wrote: »

My wife just used a knife to get the paddle out on our new sd2501, its badly scratched where can I buy a genuine replacement as most of the ones online seem to be fakes.

If it helps, in case you can get hold of a paddle meant for a different model, any paddle will fit.
I had an old SD253 which came with a standard paddle, and bought a rye paddle meant for a 257 to use with it, and now they both fit my new 2501 perfectly. The colour is different, the quality might be different but I'm not sure as my black pan is already slightly scratched so it can't be a huge difference....

dxm

I bought my new paddle direct from Panasonic.
A plastic crochet hook is perfect for extracting the paddle from the bottom of a loaf.

sparrer

I allow the bread to cool before cutting it in two next to the paddle, avoiding the protruding part, then freeze half. This way it's easy to just pull the paddle out without using a knife, hook etc.

kackleful

Over here in Australia, there is a Breville B/M with a collapsible paddle available now! I'm thinking about buying one!

IrishWasherWoman

When you buy your flour, put the new bag in a freezer bag and seal it up with sticky tape. Put in the freezer for 48hrs min. Remove, take out of the freezer bag and store as normal. Most stores wouldn't sell flour with actual weevils in, although their eggs may still be around, undetectable. This freezing method kills the eggs off, and you then wont get the live weevils hatching. By the way, I wasted many bags of stored flour before I learned this, and NONE after! Also, before I learned this, I found Lidl flour to be the least affected, and Tesco's the most. Give it a try, it costs nothing but a 2 day wait.

IrishWasherWoman

These are really successful top tips for great results:
1. DON'T WEIGH, you need to MEASURE your ingredients by VOLUME and by POURING
not scooping. Pour what looks like a little too much and tap the container down, keep this
up until the correct vol. is reached.
2. Use only water that is warmed to TEPID.
3, Pour all ingredients in from as high up as you dare! (To aerate as much as poss.)
4. Add things to the pan in the following order:
(a) PADDLE!
(b) Butter/Oil
(c) Tepid water
(d) Flour(s)
(e) Salt
(f) Sugar
(g) Yeast
(h) I now sprinkle my extras, eg, 2tbs dried milk powder (really softens the loaf), one crushed vit. C tab., and 1 tsp each of seeds (linseed, sunflower, pumpkin, sesame and poppy.)
When putting the salt, sugar and yeast in, you have to take care NOT to allow any of them to come into contact with each other, or the water, before the prog. is started. I accompish this by making a tiny pocket in one corner of the flour with a clean teaspoon, add the salt and bury it. In the diagonally opposite corner, I do the same with the sugar and ANOTHER clean teaspoon, Then I make a shallow trench along the centre of the crosswise diagonal with ANOTHER clean teaspoon for the yeast and gently cover that too. If they come together too soon, the yeast gets activated and you lose the gasses it makes that you need to make the dough rise.
This is my everyday well-beloved loaf recipe - that always works!
Makes 1+1/2 lb loaf:
1 dst. spoon butter (or oil)
12 ml tepid water
12 ml strong white bread flour
16 ml strong wholemeal bread flour
1 tsp salt
1tsp sugar
1 sachet yeast (I find any brand works)
2 tbsp dried milk powder
1 crushed vit. C tab.
1 tsp ea. seeds: linseed, sunflower, poppy, pumpkin, sesame
My breadmaker has a "Basic" programme that takes exactly 3hrs (and you can delay the start time if you need to to make sure someone is around when it finishes!)
Honestly, this is a no-fail recipe - good luck!

IrishWasherWoman

I've recently bought another breadmaker from a charity shop for £5, and it was one of three they had in that day, all at the same price. Electrician hubby checked it over for condition and of course we washed it carefully, so - erm, well, I DO feel smug, after all!

terra_ferma

IrishWasherWoman wrote: »

These are really successful top tips for great results:
1. DON'T WEIGH, you need to MEASURE your ingredients by VOLUME and by POURING
not scooping. Pour what looks like a little too much and tap the container down, keep this
up until the correct vol. is reached.
2. Use only water that is warmed to TEPID.
3, Pour all ingredients in from as high up as you dare! (To aerate as much as poss.)
4. Add things to the pan in the following order:
(a) PADDLE!
(b) Butter/Oil
(c) Tepid water
(d) Flour(s)
(e) Salt
(f) Sugar
(g) Yeast
(h) I now sprinkle my extras, eg, 2tbs dried milk powder (really softens the loaf), one crushed vit. C tab., and 1 tsp each of seeds (linseed, sunflower, pumpkin, sesame and poppy.)
When putting the salt, sugar and yeast in, you have to take care NOT to allow any of them to come into contact with each other, or the water, before the prog. is started. I accompish this by making a tiny pocket in one corner of the flour with a clean teaspoon, add the salt and bury it. In the diagonally opposite corner, I do the same with the sugar and ANOTHER clean teaspoon, Then I make a shallow trench along the centre of the crosswise diagonal with ANOTHER clean teaspoon for the yeast and gently cover that too. If they come together too soon, the yeast gets activated and you lose the gasses it makes that you need to make the dough rise.
This is my everyday well-beloved loaf recipe - that always works!
Makes 1+1/2 lb loaf:
1 dst. spoon butter (or oil)
12 ml tepid water
12 ml strong white bread flour
16 ml strong wholemeal bread flour
1 tsp salt
1tsp sugar
1 sachet yeast (I find any brand works)
2 tbsp dried milk powder
1 crushed vit. C tab.
1 tsp ea. seeds: linseed, sunflower, poppy, pumpkin, sesame
My breadmaker has a "Basic" programme that takes exactly 3hrs (and you can delay the start time if you need to to make sure someone is around when it finishes!)
Honestly, this is a no-fail recipe - good luck!

Do you actually own a panasonic?
Your advice is wrong, yeast goes first in a Panasonic.
Also I have been making bread using a Panasonic for 10 years, with very good results without using tepid water or vitamin C. And for convenience I weigh the water instead of measuring and it doesn't make any difference.

MandM90

terra_ferma wrote: »

Do you actually own a panasonic?
Your advice is wrong, yeast goes first in a Panasonic.
Also I have been making bread using a Panasonic for 10 years, with very good results without using tepid water or vitamin C. And for convenience I weigh the water instead of measuring and it doesn't make any difference.

Mine also says yeast first, then flour etc etc. I also use cold water and weigh everything with fantastic results!