Panasonic Breadmakers Tips and Quick Questions Thread

hansi

darthpaul wrote: »

Has anyone made a cheese bread with Wholemeal flour? I see the recipe with white flour but not wholemeal. Wondered if you just swapped the flour if it would come out ok.

No, but I made my first cheese bread with white flour and it's delicious. Mind you, I did put a bit more cheese in it! I would suggest that you use a mixture of white and wholemeal, because with wholemeal only, you would need more water as it is more dense, otherwise it may come out as a brick:rotfl:

shopndrop

millie wrote: »

I have thrown the rest of my Asda flour in the bin.

I have had problems when using flour from Asda. I have actually rung their HO today and complained as my local store has the flour next to the back of a fridge so is actually warm to touch. I have mentioned this to CS in store but the flour was still wamr today. I no longer buy my flour from Asda and have much better success.

MrsE_2

AlwaysHappy wrote: »

Morning, it was just the standard recipe out of the panasonic recipe booklet (orange) which came with the machine. I followed the instructions ie did the dough in the machine, then I took it out of the breadmaker, put onto a pizza stone and moved to a warm place to allow it to double in size and then cut it into pieces. It has already been stated that I should have knocked it back and let rise again - why doesn't the booklet make it foolproof? Would I then just cut and put on the tray to cook? Mine did look abit of a funny shape - but I thought at the time it wouldn't matter - the taste would make up for it (!!!). Thanks.

I thought you could chuck all the ingredients in & it would give you a loaf.

You got to take it out & let it double in size (?) & "knock it back" (?), so its just a mixer & an oven, the person is the breadmaker

3d85

Hi,

I recently bought the panasonic SD254 and have been having a few problems, so maybe someone here can help me.

First of all, I have been making normal white loafs (medium size) in the machine mainly, but have done a few other kinds as well.

My first problem is that the crusts seem very thick and hard on the loafs compared to bread from supermarket or my local bakery, is this normal?
The actual bread is very soft and light, maybe even too soft as it falls apart incredibly easily, just not picking up a slice carefully can cause it to break. Tastes fine though.

My second problem is that the bread seems to go stale/hard incredibly quickly. Just a day after slicing it (or even not slicing it) the crusts curl slightly and the bread starts going hard. I know homemade bread doesn't have preservatives, but my local bakery's bread doesn't go dry and hard that quick. Can last for 3-4 days still nearly as good as fresh.

Not much of a quick question I know, but felt this was the best thread to ask in Thanks

morganb

darthpaul wrote: »

Has anyone made a cheese bread with Wholemeal flour? I see the recipe with white flour but not wholemeal. Wondered if you just swapped the flour if it would come out ok.

Why no ttry it first on a 50% wholemeal, it might be really heavy with just wholemeal flour (and let us know what happens when you do!!)

Tiddlywinks

3d85 wrote: »

Hi,

The actual bread is very soft and light, maybe even too soft as it falls apart incredibly easily, just not picking up a slice carefully can cause it to break. Tastes fine though.

This is a coincidence - I popped onto this thread to asked a very similar question.

My white bread seems to be too crumbly - I'd like it to have a more "elastic" texture. You know, so that it can be torn and not just crumble to... well, crumbs :rotfl: .

Any advice will be gratefully received.

Tiddly

jinnywren

I had the same problem but started adding a little sunflower oil to the ingredients & increased the amount of liquid.
After reading somewhere on this forum I also tried the value plain flour instead of proper strong bread flour & the loaf was very crumbly
If you want the bread to last longer than a day you could consider using improver. I bought mine on ebay & it definitely makes a diffeence.

3d85

Yeah. It's a strange one this. The bread I'm getting is good, but I know it's not right. From all I have read everywhere about this breadmaker, I know the results should be better than they are.

I am using the normal recipe that's in the panasonic manual. Except using olive oil instead of butter.
I have used sainsbury's bread flour, allinson's bread flour and waitrose bread flour. All absolutly identical results.
I have used both sainsbury's yeast and allinson yeast, again, both identical.

The bread also has a very strong smell, not really sure how to describe the smell actually.
I mainly want to know if this is how everyone else's bread turns out, just so I know I'm getting the 'normal' outcome.

hullight

3d85 wrote: »

The bread also has a very strong smell, not really sure how to describe the smell actually.

Sometimes mine have a weird chemical smell - more so with Allinson bread mixes. I think it could be either the improver in the dried yeast or maybe because it's not getting rinsed properly after cleaning, leaving chemicals behind.

Hayze1980

Having had a Morphy Richards fastbake breadmaker for the last year and a bit, and having had it replaced several times, now that it is out of warrenty it's broken down again. Needless to say, I'm not replacing it with another Morphy Richards. I want a Panasonic SD254. My question is: does anybody use the Kenwood electric slicer to cut these loaves or is the bread too big to fit through it? The Morphy richards tended to bake it's bread vertically so size was never an issue, but I wondered if anyone's had any luck cutting the Panny loaf with the slicer?

Thanks

Hayley