Panasonic Breadmakers Tips and Quick Questions Thread

Honey_Bear

I heart my panny, but recently I've noticed a distinctly 'yeasty' flavour to the bread. It also seems to find Wright's Parmesan and Sundried Bread Mix heavy work and moves itself around the counter top a bit - if I didn't put it towards the back it would have ended up on the floor recently.

Does it sound to anyone as though it's feeling its age? I got it secondhand several years ago and I'm wondering if the motor's struggling, but that wouldn't account for the yeasty flavour, would it? I haven't changed the brand of any of the ingredients I put in, so I'm struggling to work out what else it could be.

Honey_Bear

mummyjane wrote: »

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

Slinky wrote: »

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 wrote: »

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

I did a bit of reading about this when I bought my first breadmaker because buying Vitamin C is expensive. Apparently it's no longer required because an improver is now added to the flour in the UK which serves the same function.

[Deleted User]

I have upgraded my panasonic ie it now has a permanent space on my countertop,:D instead of languishing in a cupboard. The reason being that I have bought a wonderful bread machine book called `brilliant breadmaking` by Catherine Atkinson. This morning I have made my first loaf from her book and wow. I decided that there could be no harm done by putting the liquid in first and by experimenting with her recipes. I made butternut squash bread, using allotment squash that I was struggling with. A whole squash in a loaf on basic white. Yeast in last, into a dip in the flour. No problem at all with the mix

There are loads of super recipes, including one for what she calls sourdough but I call `long fermentation` it uses yeast but takes three days in the fridge. The sort of bread that costs a lot of money from an artisan bakers. If I want mine to look more artisan then I will simply use the panny for the dough and then my stone cloche to bake in the oven. If I can be bothered, the panny will bake it perfectly well

I do admit to baking bread for 45 years and my grandfather was a baker, hence the genes. I only use organic flours and have been baking my sourdoughs by hand, however it looks as though the panasonic is going to be taking over:D:):D

maddiemay

kittie wrote: »

I have upgraded my panasonic ie it now has a permanent space on my countertop,:D instead of languishing in a cupboard. The reason being that I have bought a wonderful bread machine book called `brilliant breadmaking` by Catherine Atkinson. This morning I have made my first loaf from her book and wow. I decided that there could be no harm done by putting the liquid in first and by experimenting with her recipes. I made butternut squash bread, using allotment squash that I was struggling with. A whole squash in a loaf on basic white. Yeast in last, into a dip in the flour. No problem at all with the mix

There are loads of super recipes, including one for what she calls sourdough but I call `long fermentation` it uses yeast but takes three days in the fridge. The sort of bread that costs a lot of money from an artisan bakers. If I want mine to look more artisan then I will simply use the panny for the dough and then my stone cloche to bake in the oven. If I can be bothered, the panny will bake it perfectly well

I do admit to baking bread for 45 years and my grandfather was a baker, hence the genes. I only use organic flours and have been baking my sourdoughs by hand, however it looks as though the panasonic is going to be taking over:D:):D

Thank you so much for these details, poor health has made me lazy in using the Panasonic BM, I used to make most of our bread in it with a treat at the weekends from one of our two amazing bakers in town (one is the family who had a member on the Victorian Baker prog.), but for the last year or so it has all been bought, I don't really mind the cost as the quality is amazing, but as I am atm trying a GF diet sometimes OH does not use it in time:( I have ordered a copy of the book today:D

[Deleted User]

maddiemay, I have just eaten a slice and it really is gorgeous. Who would have thought it? A loaf which is half butternut squash. I did the middle size setting and a light crust. It looked amazing when I lifted the lid and the paddle came straight out. Top marks to that writer and thanks to her for giving me the courage to put the ingredients, into the pan, in a totally different order.

At least now, I won`t have to fill a freezer drawer with hm bread slices as I no longer have to make huge hand made loaves. Her recipes also give the ingredients for a smaller loaf, so is ideal for me on my own. I am so happy with this `discovery`

mardatha

Probably putting this in the wrong place - but does anybody have a good recipe for spelt bread? or a low or non-wheat-type bread?

maddiemay

mardatha wrote: »

Probably putting this in the wrong place - but does anybody have a good recipe for spelt bread? or a low or non-wheat-type bread?

I only use it by adding a percentage of it to a white or 50/50 loaf, but a Yahoo search for spelt bread yields a few possibilities, the one I looked at was All recipes UK

The book recommended by Kittie included 3 or 4 with spelt in.

Kittie - the book has arrived:D very impressed by it. I bought some good quality strong flour today, as soon as OH is nearing the end of existing loaf I will try it. Thinking of preparing a sourdough starter soon. Sadly I am GF at the moment, I will try one of her recipes when I have checked through the cupboards for the correct ingredients.

mardatha

Thanks maddie I got a breakmaking book off amazon this week, it has some in it as well. Going to try spelt and then oat bread.

[Deleted User]

I finished the last of the raisin and cinnamon bread yesterday, a slice at a time from the freezer for a treat, was lovely. Made the black bread today, also lovely, had a sandwich with it this evening, with cheese and tomato. Contains cocoa, molasses and coffee. . I could make the small loaf recipe but may as well make the medium sized one, good that the book gives the three sizes. Will wait until later and then slice and freeze. How are you getting on with the book?

I noticed it had a beetroot bread, a good way of getting some veg. Last night I had the last slice of squash bread, toasted with sardines

redlady_1

I am thinking of purchasing an SD - 2511 B from amazon and just wondered whether anyone had one and was it worth it please?

https://www.amazon.co.uk/gp/product/B00WB95JD6/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=A3P5ROKL5A1OLE

Beetroot bread would be perfect for the OH!