Panasonic Breadmakers Tips and Quick Questions Thread

stressymum_2

I am joining this forum a bit late but we too are great fans of the Panasonic breadmaker and have used it since March 2006, when we got one for house-warming present. Apart from the french baguette, we don't buy commercial bread anymore.
Anyway, after much trial and error, the best flour for a light and airy loaf is Waitrose's Canadian Very Strong White Flour at £1.49 for 1.5kg bag. We also use Dove's organic yeast in orange pack (not the small sachets which is so expensive and uses excessive packaging) but found that it keeps much better in the fridge once it is opened.
We also cut up the butter into small chunks before adding to the tin. For a crusty loaf, knock out and leave to cool on wire rack. For a softer crust, leave in the tin for an hour before removing so that its own heat/steam softens it up.
I hope this is of help.

Bambi234

OMG

I made my first loaf today and it was a complete overwhelming success. As previous people have been saying it is pretty idiot proof (mind you I am a special class of idiot). not only is it a lot cheaper we have both realised what absolute rubbish we were eating before as regards supermarket bought stuff.

I am already dreaming up recipes, if it is this simple then the sky is the limit. Would love to do some sort of bread that has my favourite ingredient in (pesto)

If you are thinking about getting a breadmaker especially the Panasonic SD 255 in my opinion it is a no-brainer. Do it!

Bambi234

I just have to add ingredients I used were Allinson's strong flour (because it was on special offer) and Allinson's fast acting yeast. After this bag is used up attempt to go a little bit cheaper and have a look at the various offerings from Aldi or a Lidl.

I cant wait to cook another loaf but that wouldn't exactly be money-saving because we don't need it the moment and the other one would go stale.

Panasonic 255 convert from the very first bite!

blahn

zippychick wrote: »

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.)

Thanks a lot! I'll have to try it, I think, because I have loads of the Allinson's left and I'm not sure what to use it up in. I also took your advice on reducing the salt and, quite frankly, the bread is gorgeous! Hardly even add 3g and no one notices.

The wholemeal sandwich loaf is amazing but there's only one size. I was just wondering if it's possible to make a larger one. It seems to have the same process as the regular wholemeal option so I was wondering if there was a reason why sandwich/wholemeal are separate...I don't know! Also, how long do open sachets of active yeast last in the fridge? I had another question but I've forgotten it. I don't suppose it could have been too important.

Oh, no, wait - can you use extra virgin olive oil instead of butter? I know you can use olive oil, but what sort is it? I only have extra virgin.

topher_2

You can use any olive oil you want. I'd use the cheaper stuff as it doesn't alter the taste of the bread in my opinion.

sooty&sweep

Hi

I use olive oil too. Depends which one is handy as to whether its extra vigin or not. Although I do use extra virgin if its going into the focaccia dough as then also put it on top as well when I bake it.

Jen

blahn

Thanks both! Yeah, I was just working it out and it's quite a bit more expensive than marg. I'll see if Aldi has any mild olive oil cheap.

Sorry for another query but does anyone know how you would make a hot cross bun loaf in the breadmaker? I mean, what option would it go on? It seems to me that it would go on a bread cycle so it could rise but I can't find anything on the forums or google as to instructions.

CleoTheCat_2

Hi!
Try the Spicy fruity bread recipe in the booklet for a hot cross bun type loaf - it's scrummy
but be warned - it doesn't last long!

~~CtC~

jazzymike

zippychick wrote: »

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 .

I do roughly the same, but in opposite order (yeast first, water/salt/sugar last) and mine come out great too. The salt depresses or controls yeast action to make a steady rise of dough. It also strengthens the final structure - if you leave it out you get a collapsed loaf. You can reduce it slightly though.. by experiment!

Sugar is food for the yeast, which is activated by water - this is why you HAVE to seperate the yeast from everything else. Dried yeast or water activated yeast work much the same - breadmaker yeast is different from normal yeast (for cakes etc). Its a strain that reduces the rise time (so we can get loaves in 2h or 4h).

I typically use 1 tsp salt and two of sugar, assuming a standard loaf with 1 tsp yeast too. I've had some nightmare loaves with different manufacturers flours - I now typically use the Dove flour and Dove yeast as they're often on special at Tesco (of course it must be Strong or Very Strong flour). I've also forgotten to put water in once - not pretty!!

Keep scoffing the fresh stuff.

Mike

byb3

My OH made a loaf this morning, turned it off at 11.30am after it had finished. Went to turn it on now and nothing, nada.

Checked and replaced the 13A fuse, works fine in the microwave. Tried changing plug sockets, no difference.

I have possibly the worst luck with buying anything, 50% of what I buy gets returned!

It's going back to Comet for a replacement, it's a great machine but seems like nothing I buy is made to last. Here is hoping that it springs back to life this evening!