Panasonic Breadmakers Tips and Quick Questions Thread

shopndrop

There are Gluten free recipes in the handbook that came with mine. Have you checked your handbook? (have sent you a PM terra-ferma)

terra_ferma

shopndrop wrote: »

There are Gluten free recipes in the handbook that came with mine. Have you checked your handbook? (have sent you a PM terra-ferma)

I think you meant to send it to esmf73 who posted the original question, mine was a reply

terra_ferma

Does anyone know if you can use Lo Salt, or even no salt when making bread?
My OH has high blood pressure and I've been using half the amount of salt, sometimes no salt at all and it seems fine.
Has anyone else tried?

sparrer

terra_ferma wrote: »

Does anyone know if you can use Lo Salt, or even no salt when making bread?
My OH has high blood pressure and I've been using half the amount of salt, sometimes no salt at all and it seems fine.
Has anyone else tried?

When I first got a bm I used LoSalt and wondered why my loaves failed. Posted the question on the forum and it was explained sodium helps to activate yeast. Tried ordinary salt and haven't had a failure since, but if no salt works for you it sounds a better option.
hth

shopndrop

terra_ferma wrote: »

I think you meant to send it to esmf73 who posted the original question, mine was a reply

Oops, that is what happens when you are on internet, don't read properly because you are in a hurry. Thanks.

shopndrop

Can anyone tell me the difference between the brioche bake loaf and the brioche bake butter loaf in the book that comes with the SD257. The only difference in the ingredients is one recipe says 4oz butter, the other says 2oz twice. Just wonder what difference this makes to the finished loaf as I have never done a brioche loaf before.

terra_ferma

shopndrop wrote: »

Oops, that is what happens when you are on internet, don't read properly because you are in a hurry. Thanks.

same here, after my advice about searching before posting... I posted a question that had already been answered, because I searched for Lo Salt instead of LoSalt...

terra_ferma

sparrer wrote: »

When I first got a bm I used LoSalt and wondered why my loaves failed. Posted the question on the forum and it was explained sodium helps to activate yeast. Tried ordinary salt and haven't had a failure since, but if no salt works for you it sounds a better option.
hth

I've now seen the original reply (searched for Lo Salt instead of LoSalt ).
I've been using half the recommended quantities for both sugar and salt with both brown and white bread, and it seems to work (I've got the older model 253, the new recipes have different quantities, I don't know if it would work).

I've always cut sugar, but not salt until now. When I didn't use any salt the loaf did not raise as much but it was still great (it was 75% wholewheat)

hansi

shopndrop wrote: »

Can anyone tell me the difference between the brioche bake loaf and the brioche bake butter loaf in the book that comes with the SD257. The only difference in the ingredients is one recipe says 4oz butter, the other says 2oz twice. Just wonder what difference this makes to the finished loaf as I have never done a brioche loaf before.

I made just one and I didn't like it. Too sweet for me.

shopndrop

hansi wrote: »

I made just one and I didn't like it. Too sweet for me.

Which one did you do and was it very sweet or do you not like sweet bread? Just wondering if I could reduce the amount of sugar?