I am in love with my Panasonic breadmaker

Ishtar

I normally use the 5 hour programme, but have on occasion had to use the shorter programme (why don't people tell you when they've used the last of the bread?!).

Both programmes produce great bread, although I do prefer the 5 hour programme.

D.

dora37

Ishtar wrote: »

Both programmes produce great bread, although I do prefer the 5 hour programme.

D.

What tastes different?

dannahaz

I tend to use the white bread optionrather than the wholemeal. I find that the fast bake is fine, but the bread is not as brown, and has a more open texture than if I use the normal bake option.

Eventually I read the instructions, and learned that you need to use more yeast and put in warm water when using the rapid bake option. This made a big difference. However, i think the bread texture is still better on the normal bake setting, so I use that if I can.

Ishtar

dora37 wrote: »

What tastes different?

Not so much the taste, more the texture. The bread from the longer programme seems a little more 'relaxed'...perhaps less chewy? I suppose it's that it's taken time to be made and has had time to rest, rather than being 'pushed' around. Having said that, the loaf from the shorter programme is still a good loaf. (I used to have a Kenwood bread maker that could do a loaf in 1hr, now that wasn't a good loaf of bread!)

maypole

I prefer the longer bake, seems to be a better loaf, texture wise.

weemissy

looking for a nice recipe for a date and walnut loaf for my much loved panasonic 255
thanks

JIT_3

Just received my SD254 from Amazon as i'm sure a few others have as well.

Anyone care to share recipes that aren't in the manual?

Former_Money_Waster

Yes, an excellent idea. So who has something to start us off?

taurusgb

Former_Money_Waster wrote: »

Yes, an excellent idea. So who has something to start us off?

Here you go ----my family LOVE this one....


150gm strong wholemeal bread flour
350gm strong white bread flour
2 tablespoons oat bran
1 and 1/2 teaspoons salt
1 teaspoon dried yeast (I use Doves farm - works out much cheaper than individual small packets)
3 tablespoons olive oil
360 ml of water (or if you have it, water that veg or potatoes have been cooked in - if salted remember to reduce amount of salt above)

Put on wholewheat setting for large loaf - timer can be used.......and YES it is deliberate that there is NO sugar and NO milk powder in this bread. I have had my panny for three years now and can honestly say that the addition of these two ingredients is never required in any loaf unless it is a fruit loaf that is meant to be a little sweeter than normal bread. The bread tastes better, is healthier, cheaper and there is no problems with the rising or appearance when sugar and milk powder is omitted.

Former_Money_Waster

Ok, I'm another new adopter thanks to the recent Amazon bargain price for the SD254, and I have a couple of questions for the old hands at all this.

The biggest success so far for us has been the pizza dough. I'm not very good a pressing out the dough into a pizza shape myself, so I roll it out and then cut round a plate. Doing this I always end up with some dough left over. Rather than throwing it away, how long can I keep the extra, and how should I store it?

What is the best way to keep fresh bread? There seems to be different ideas about this. Do I use an airtight container, one of these bread keepers that let air in, or one of these bread bags instead?