Panasonic Breadmakers Tips and Quick Questions Thread

Bossyboots

um85 wrote: »

I've got the latest 2522 Panasonic bread maker and tried a quick white loaf (medium size and colour) following the instructions.....except accidentally putting the yeast right in (heard it shouldn't be an issue if I'm not letting it sit?).

Anyways the sides of the loaf were perfect and dark but the top section of the loaf was pretty much white in colour and sort of under cooked.

Has anyone experienced this? Wonder what I did wrong, and in the future should I stick this I. The over for 5-10 mins or so?

This is the model I have and find a quick loaf comes out just as you have described although it is not undercooked on top, just pale. I just assumed it was an anomaly of the fast programme and don't worry about it.

um85

Bossyboots wrote: »

This is the model I have and find a quick loaf comes out just as you have described although it is not undercooked on top, just pale. I just assumed it was an anomaly of the fast programme and don't worry about it.

Thanks for clarifying that, good to know I didn't mess anything up too much. I did find the medium size quick loaf rose quite a bit in the middle like a volcano and the top part was VERY slightly undercooked. Perhaps too much yeast but I suppose it could have gone in the oven for a few mins.

Just made a mixed olive loaf and it came out properly cooked all around so glad the BM isn't broken or anything. Only thing is the top deflated quite a bit....I'm not sure what causes that.

GSDPenny

I've tried to search this thread, but things are a little different on here nowadays!
Does anyone have a foolproof recipe for soft burger buns in the Panny? Or hints and tips?
Got some salad that needs using up this evening and really fancy 'Burger Night' but haven't got any burger buns...

JulieM

This is from the 2502 recipe book though I haven't tried it out myself

Soft rolls/baps

Strong white flour 450g

Sugar half tsp

Butter 25g

Salt half tsp

Egg 1 medium

Water 250ml

Yeast 1 tsp

Menu 16 Basic Dough 2 hrs 20 mins

ToastLady

You probably know this already. Wrapping bread or rolls in a damp tea towel when they come out of the oven/bread maker and placing on wire rack, will soften the crust. 

GSDPenny

I didn't get notification of any answers, so apologies for the late reply.  I tried that recipe, and wrapped in a damp tea towel and they were OK, but I wouldn't exactly call them soft baps.  More like crusty rolls where the crust had gone soft!
Still, they tasted absolutely fine and did the job of encasing a burger, so crisis averted.  Thanks for the replies.

uffegraa

I have a Panasonic SD-ZB2502 and have found it does something strange when making dough using Menu 16.
After it finishes, the yeast dispenser stays open (which doesn't happen on any of the other programmes I have used so far).  This means I can't start making a new bread as any yeast I put it would drop straight through to the other other ingredients as soon as I pour it in.
I have used this programme 3 times so far and it has happened each time.  Eventually, through a combination of leaving the machine on and off for periods over a couple of days, it eventually closes, but I haven't been able to figure out what actually causes it to close, so it's trial and error over a few days until it is closed.
I assume there is an issue with the machine, but I wondered if anybody has encountered this issue?  If so, how do you resolve it?

JulieM

I've got the same machine and I've noticed the yeast dispenser doesn't always return promptly but I can usually fiddle about with it and get it back into position. In my case, it's usually the little button that needs a good clean. Or maybe a bit of oil would help? I wouldn't worry about it too much, if it's still open and you need to use the machine, then just go back to the old method before the automatic dispenser was invented, ie yeast in the bread pan first and salt last. As long as those two ingredients don't come into contact too soon, there won't be any problems.

Marion_Oxford

I've got some seeded malted bread flour. Do I have to mix it with any  other flour and what setting do I use?

Bossyboots

I usually add some white flour to make it a bit lighter but you don't have to.  Put it on a setting that has a long proving time for best results.