Panasonic Breadmakers Tips and Quick Questions Thread

hansi

No, I don't think that's the problem, I've used the puree as a substitute for other breads and there hasn't been a problem. I think it's a misprint, as all the other recipes use far more water.

Swan_2

passata is a lot more liquid than the tomato puree that comes in tubes (or tins) you'd have to dilute it a quite a bit to get anything like a similar dough texture

I'm going shopping in a minute, I've just put passata on my list & I'll have a go at it either tonight or tomorrow morning & let you know how it goes


EDIT ... right, that's it on, we'll see what happens around 10.30

Swan_2

hi hansi,
well the loaf's done, I managed to fall asleep & didn't rescue it till after midnight! but it seems none the worse

I followed the measurements exactly but the dough was very wet & sticky (probably due to me using sunblush tomatoes because I'd no sundried & didn't want to spend a fortune on a new jar which I'd probably never finish) so I added a bit more flour while it was kneading till the consistency looked right

the finished loaf looks lovely, good size, nice flaky crust & when sliced the crumb is an absolutely glorious colour & texture. I haven't tasted it yet, it's too early in the day for me to eat


if I can find the cable for my camera I'll post a pic


I still think the problem you had was using tomato puree instead of passata, it would probably work if there was only a little in the recipe, but 150ml is a lot & this recipe depends on that amount of passata to make up the 'missing' water

but I'd be interested to hear any other opinions

Swan_2

here's a pic, the top's looking a bit buckled, that's because the dough was very wet & I left it in the machine for ages after it was ready

my daughter took some to work with her for lunch & has just texted me to say it's 'awsome', don't think it's going to last until lunchtime somehow

hansi

Mine looked a bit like that but smaller and down on one side. We only use it to accompany pasta, so it will be next week before I tell tell you how it tastes!

Swan_2

that's what we use the Italian bake for too, but I've only ever made the plain one before, thanks for inspiring me to try something new
but I might have to invest in some proper sun-dried tomatoes now

as you already figured out, the small lop-sided loaf indicates not enough liquid
give the passata a try next time, I got mine in Tesco for 39p & it looks like there's enough for two loaves, if I don't use the bit left over in time, I'll just put it in the freezer till I'm ready for it

I'm sure your loaf will taste good anyway :A let me know how it goes

hansi

Try Lidl for sun dried tomatoes, good price too!

Swan_2

oh, I never thought of looking there, thanks for that

I get quite a few things from Lidl, including my white bread flour, it's better than any of the others I've tried from supermarkets

terra_ferma

Hello
I use the old sd253, which I love, but the paddle and pan seem to be getting scratched quite heavily.
I don't use it a lot, but have started again, but I'm worried the pan won't last that long.

The problem must be when it's taken out of the tin, because a lot the scratches are above the level of the bread, so it can't be while mixing.
I only bake wholemeal, often with seeds, so I think that must be the problem.
Anyone knows any ways of saving my pan and paddle????

margin

Hi. I don't know of any way of saving the pan / paddle other than by avoiding seeded / wholemeal / rye loaves, but replacements can be bought on eBay.