Panasonic Breadmakers Tips and Quick Questions Thread

hansi

I have just bought the Panasonic breadmaker to replace our Morphy Richards ( actually, my wife won £1000 shopping vouchers in Debenhams so we replaced all our electrical items:beer: ) but on reading the manual, the instructions are totally different. With the MR machine you put the yeast in last, and on the Panasonic you put it in first! Must be a reason for this, I suppose.

Tiddlywinks

Don't really understand the science behind putting the yeast in first in the Panasonic (apparently it needs to be kept dry until the cycle begins?) but it works this way and the results have always been great for me .

Tiddly

hansi

I can understand the principle behind it, but this is the first time I have used and the "Rest" time is so long that the water could have soaked through. But I'll let you know how it works out

morganb

Where can i buy malt from?
i have a recipe for German brezel which I am desperate to try out but it says I need 20g malt to 600g flour .... any ideas please???

Pitlanepiglet

You need to make sure you've formed a layer of flour between the water and the yeast and it will be fine on the timer.

hansi

morganb wrote: »

Where can i buy malt from?
i have a recipe for German brezel which I am desperate to try out but it says I need 20g malt to 600g flour .... any ideas please???

You can buy malt extract from any supermarket.

hansi

Pitlanepiglet wrote: »

You need to make sure you've formed a layer of flour between the water and the yeast and it will be fine on the timer.

I'm not using the timer. Just baking it straight away. My first brown loaf was half size and came out like a brick! I've just started a plain white loaf. but still can't understand the logic of putting the yeast in first! All the other breadmakers I have had say to put the water in first, then the flour, oil, sugar and salt and then the yeast and it worked perfectly. If this white loaf isn't right, I'll try the old way! And my other breadmaker used dry skimmed milk too whereas this one doesn't!

Lorian

hansi wrote: »

I'm not using the timer. Just baking it straight away. My first brown loaf was half size and came out like a brick! I've just started a plain white loaf. but still can't understand the logic of putting the yeast in first! All the other breadmakers I have had say to put the water in first, then the flour, oil, sugar and salt and then the yeast and it worked perfectly. If this white loaf isn't right, I'll try the old way! And my other breadmaker used dry skimmed milk too whereas this one doesn't!

If you are not using the timer function it is not so important. If you are using the timer (delayed start) you must put it at the bottom to keep it dry until the program starts. The water is very good at not seeping through the flour.

The several reasons for getting a brick, the two common ones are:

1. Not using FAST acting yeast. it has to say FAST acting on the packet.
2. Opening the lid to look after its kneeded. Don't, just leave it be.

Also a little salt in the mix does help.

hansi

I am using the right yeast, and I didn't open the lid. Guess I was just unlucky. I did use brown flour which is more dense anyway. Next time, I'll mix it with white flour which I have done before with successful results. Anyway, I will try it with yeast last in if I do not use the timer. Thanks for the tips.

hansi

Can someone put me right on this. I am just baking a normal white loaf on the breadmaker. I am not using the timer and the clock shows 4:00. I have had it on for nearly an hour now and it still shows "Rest". Should it be taking this long. I tried changing the timer but can't.