Panasonic Breadmakers Tips and Quick Questions Thread

[Deleted User]

MandM90 wrote: »

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

Grams are the same as MLs when weighing.

MallyGirl

only for water

MandM90

Deleted_User wrote: »

Grams are the same as MLs when weighing.

For water but not for oil, flour etc

Andytheb

I've got the panasonic with top bit for yeast that gets released at the right time

I just chuck all the ingredients in and press start. always makes nice loaves perfectly even with Sainsburys basic strong flour and using sunflower oil in place of butter

IrishWasherWoman

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!

Yikes! Really stupid mistake - Where it says "12 mls" and "16 mls" for the water, white flour and wholemeal flour, it should say: "12 fluid oz. " and "16 fluid oz." mark, in the volumetric measure. Hope that's a lot clearer. Sorry to anyone believing the first version.

Slinky

Haven't made bread for a while as we've gone low carb but we always found we got better results with tepid rather than cold water in our Panny.

mummyjane

I never use Vit C, what is it supposed to do?

Slinky

mummyjane wrote: »

I never use Vit C, what is it supposed to do?

Helps the yeast as far as I recall from my school lessons. Seem to recall it being something you use alongside live yeast. I've never used it in a bread machine.

mummyjane

Thanks Slinky, I've never used it in my machine but wondered if it would improve the loaves x

hansi

I followed a recipe in my Panasonic instruction book for garlic, onion and pesto bread using the Italian option. I weighed all the bits ok and added the right amount of water. However, when I took the bread out at the finish, it had hardly risen and the top of the bread hadn't baked at all:mad:. This is the first failure in years. Can I put the bread in the oven after it has cooled to brown the top, and at what temperature, and for how long, otherwise the birds will have it:rotfl: