Panasonic Breadmakers Tips and Quick Questions Thread

zippychick

freeganneist wrote: »

I've had the 257 for a few weeks now and find the bread slices best on the day after baking. Before or after that, it seems too spongy to slice properly with a normal bread knife - it squashes down when cutting (particularly on the first incision) then sproings back afterwards. I love the taste and texture of it, and I'm happy with doorsteps at home, but I'd like to take sandwiches into work and so I'd like to have some thinner, more even slices.

I've tried searching through the threads but haven't found a topic on the best way to slice homemade bread, particularly the panasonic loaves (there are links to a thread on them, but it doesn't lead anywhere). There were a couple of posts on this thread saying that kenwood and cookworks slicers worked, but I'm reluctant to buy any larger gadgets because I'm running out of storage space in the kitchen.

Do electric knives work well on this shape of loaf? I'm pretty good at keeping a normal knife straight, for even slices, but I'm worried an electric knife might be harder to control.

Best way to slice bread is the one

Diflower

I used my lovely new Panasonic to make dough for focaccia yesterday and it was fantastic, so very good. Did it quite plain, just drizzled Ev olive oil over and sea salt.
Today had some of it split with bacon in for breakfast, oh yum! - and more for lunch, split & filled with hoummus and sliced (L!dl bargain) red pepper:)

freeganneist

zippychick wrote: »

Best way to slice bread is the one

Thank you!

Swan_2

Swan wrote: »

I'll see if I can find that thread again & post a link, there might have been other reasons for the lop-sided loafs. It'll probably be tomorrow before I can have a look, I've got to go out shortly, but I'll get back to you soon as I can

hi freeganneist Craftyscholar

the others seem to have found all the info you were asking about, I never was any good with that search function

happy baking

Tazzi

Hiya!
I've done it! I've gone and bought a Panasonic Breadmaker SD 257. I have made so far a basic white loaf and a Wrights packet mix of cheese & onion. Both turned out wonderful and the family really seem to be enjoying the bread. I loved eating a slice basic straight out of the maker with some houmous, cheese, salami and olives slathered on.

I love the fact there are a number of recipes to try in the manual as well. Bonus.

I have a question, however and I hope someone here can help. I'm curious to try the Dough recipes. One in particular is the chapatti dough. I cannot find the measurements or recipe to do this anywhere. Has anyone tried to make chapatti dough as of yet? and if so, would you be willing to part with the know how at all please.

Many thanks in advance. I would also like to say a massive thanks to everyone who has contributed in this thread as it has made riveted reading. Took me a while getting through it all but well worth the read.

Craftyscholar

Panny moved to a slightly different position/angle - much more even shaped loaf:j

Thanks to all who helped.

Swan_2

Craftyscholar wrote: »

Panny moved to a slightly different position/angle - much more even shaped loaf:j

Thanks to all who helped.

glad you got it sorted


PS my post #935 was meant for you, I got confused

nothing new there though :rotfl:

santer_2

What differences are made by

including 1 or 2 eggs

using milk instead of water

using oil instead of butter

using strong or very strong flour

terra_ferma

santer wrote: »

What differences are made by

including 1 or 2 eggs

using milk instead of water

using oil instead of butter

using strong or very strong flour

I've played with oil/butter and milk/water and as long as you keep to the same quantities it's just a matter of taste (I use 2 tbs of oil for 25g butter, if I remember right)
don't know about egg/flour

Swan_2

santer wrote: »

What differences are made by

including 1 or 2 eggs

using milk instead of water

using oil instead of butter

using strong or very strong flour

hi santer,

what terra ferma said, and ...

eggs will make your dough softer & richer

milk or dried milk produces bread that makes good toast

the stronger the flour, the higher the protein/gluten content which should give the bread a better rise than ordinary flour