Panasonic Breadmakers Tips and Quick Questions Thread

buxtonrabbitgreen

Well , I am not very pleased so far. It worked very quietly (compared to the Morphy Richards) But the paddle stuck in the loaf, and as it is such a large paddle, it took out half the loaf getting it out. To be honest it doesn't look any different to the Morphy Richards loaves. I have to give it a taste test though.

mardatha

Re getting the paddle stuck in the loaf- we just slice the loaf in half and take it out, and then wrap both halves in clingfilm and either freeze or shove in the fridge. It slices easier if it's cold.

Jazzy_B

My paddle doesn't usually stick, but when it does, I use a chopstick to remove it. You can usually get it out reasonably cleanly if you ease it along the blade, from the centre spindle.

blahn

Breadmaker is coming tomorrow! Can't wait. I was just wondering if you can reduce the salt in the breadmaker like you can in handbaking. Not too fond of 6g of salt per loaf. (Probably getting a bit ahead of myself, I know.)

zippychick

blahn wrote: »

Hmm. I was just doing some extra research and got some similiar results on google. I'm sure it would work but I think I'll use it up in handbaking instead. I was wondering what yeast to use instead but I'll pick up some of Sainsbury's now you've said that! Thank-you!

Hi Blahn, I have only ever used Allison yeast and it works perfectly for me? As long as you store it away from heat and moisture (and it is within the date) , I can't understand how there would be a problem.

I usually half the salt and sugar recommended and never have a problem. I could be wrong, but I think the salt and sugar both work alongside the yeast and each other, so that's why I reduce both. I know there arepeople who don't use either here, so I can't see you would have a problem. Let us know how you get on!

I started by following recipe to the letter and gradually reduced - as I didn't want to risk a loaf ending up in the bin

buxtonrabbitgreen

mardatha wrote: »

Re getting the paddle stuck in the loaf- we just slice the loaf in half and take it out, and then wrap both halves in clingfilm and either freeze or shove in the fridge. It slices easier if it's cold.

The bread was lovely. Great texture and taste. I was just about to ask what you do about the stuck paddle as I have an ex large loaf nearly ready now. Do you wait till the loaf is cool before you slice it in half ?
I was just thinking today that what I need is an extra large pair of tweezers. lol.

blahn

zippychick wrote: »

Hi Blahn, I have only ever used Allison yeast and it works perfectly for me? As long as you store it away from heat and moisture (and it is within the date) , I can't understand how there would be a problem.

I usually half the salt and sugar recommended and never have a problem. I could be wrong, but I think the salt and sugar both work alongside the yeast and each other, so that's why I reduce both. I know there arepeople who don't use either here, so I can't see you would have a problem. Let us know how you get on!

I started by following recipe to the letter and gradually reduced - as I didn't want to risk a loaf ending up in the bin

Well, I guess I may as well give it a go then, though I've picked up a packet of the BM yeast just in case. Do you activate it first or chuck it in like you would regular yeast?

Thanks for the advice on salt and sugar! I guess it'd be a good idea to do the full amount first in case I go too far and put everyone off HM bread.

zippychick

blahn wrote: »

Well, I guess I may as well give it a go then, though I've picked up a packet of the BM yeast just in case. Do you activate it first or chuck it in like you would regular yeast?

Thanks for the advice on salt and sugar! I guess it'd be a good idea to do the full amount first in case I go too far and put everyone off HM bread.

Heres what i do - add salt first, then rest of ingredients until only flour and yeast left. Then i put the flour in and yeast at the very top so it doesnt touch ;liquid - the flour creates a damn. The water or salt (as far as i understand), will activate the yeast . If you are making it straight away, i don't suppose it matters however i have got into the habit of doing it this way. So if i put it on timer for the morning, the yeast is fresh and unactivated away from any liquid:j (Bear in mind to check - some are liquid first, some dry, but the same principles apply.)

Entirely up to yourself - if anyone gave me advice it would be not to worry so much! Follow the recipe first if thats what makes you comfortable (it does me), then vary a little each time. Once you have made a few loaves (and all stood round eating it hot with butter), it will be second nature.

Heres a question, has anyone used rock salt instead of table? I prefer the taste but imagine it would need crushed down, and might need less? Any advice?

buxtonrabbitgreen

I am now a member of the PANASONIC FAN CLUB. I made a perfect loaf today. The paddle didn't stick either.

pody

Bought a 244 last week after reading this thread, gutted Littlewoods didnt have the 245 as I had the £30 off first spend.

Not had any major problems yet, even when I messed up, I often forget to put in the paddle!

Never had an issue getting the bread out of the pan, just give it a good hard shake, you will see the bottom of the blade goes to a point letting it cut through the bread.

I have been using mixtues of Hovis wholemeal, super strong white and the lidl stuff, its all i can find! I also use the large tin of Alison yeast - kept in the fridge.
Pizza dough came out nice if a little smaller than expected, focatcia was nice but expected it to rise more. Rolls were nice but a bit heavy.

I have noticed the bread looses it crusty crust after a day, is there anyway to keep this? I keep the bread in a box after its cooled.

Hopping it will save me money in the long run and have tasty bread.
I currently go through 1 1/2 to 2 loaves of bread a week which is about £2 - £2.50. I can make 6-8 loaves for that i imagine so should be set.