I am in love with my Panasonic breadmaker

pandaonmyshoulder

Ishtar wrote: »

I don't make the extra large loaf, so don't know off the top of my head, but the large loaf takes 1lb 1oz of flour, 320ml water, 1oz butter/margarine, just over a teaspoon of yeast and of salt and a teaspoon of sugar - this is the one that I usually make.

The only thing I would say is that it will make the loaf 'taller' rather than longer, if that makes any sense? So you won't get more slices per loaf...It does have a 2 hour programme, though, so you could make two loaves a day.

Hope you get one in your stocking!!

D.

Size wise how does the large loaf compare to shop bought in size?

hollydays

Former_Money_Waster wrote: »

I'm curious about rapid/fast bake settings on bread makers. Do you end up with an inferior loaf as a result of using them? I assume so as otherwise why would a four hour setting be even offered in the first place?

I found the quality of the fast bake to be very good.

hollydays

Extra large loaf- 1lb 4oz flour.medium 4oz-large 1lb 1oz-all these white loaf basic 4 hour prog

Farway

Former_Money_Waster wrote: »

I'm curious about rapid/fast bake settings on bread makers. Do you end up with an inferior loaf as a result of using them? I assume so as otherwise why would a four hour setting be even offered in the first place?

The fast bake is fine with white flour and using tepid water, not quite the same texture as longer timing, but a million times better than supermarket sliced

Ishtar

pandaonmyshoulder wrote: »

Size wise how does the large loaf compare to shop bought in size?

I guess if you look at a standard 800g instore bakery size loaf, it's around half the length of one of these, and probably a bit taller.

Former_Money_Waster wrote: »

I'm curious about rapid/fast bake settings on bread makers. Do you end up with an inferior loaf as a result of using them? I assume so as otherwise why would a four hour setting be even offered in the first place?

The fast-baked loaf is pretty good - I can't really tell much difference between this and the standard programme loaf. If I'm using the longer programme I use standard dried yeast, not the easyblend stuff and it makes for nicer-tasting bread. Sadly, I'm not as organised as I'd like to be , so we often have the shorter programme bread.

D.

hollydays

Little_miss_neat wrote: »

Great thread idea! I need some help though! I tried to make the pizza dough on Saturday and I am sure I followed the recipe exactly but all I ended up with was a wallpaper paste type thing?! The recipe seemed quite different from my previous breadmaker recipe.
Could someone please post exactly what they put in so I know where I went wrong?
Thanks so much!

My first thought is-if you were left with a flour and water paste,did you forget to put the yeast in?
or did did you realise that after it comes out of the breadmaker,you still have to keep it warm and let it rise,or did you put too much water in it. I think the first suggestion is most likely.x

beetplek

Can someone let me know if its ok to freeze bread made in this BM?

hollydays

yes it will be fine

Farway

beetplek wrote: »

Can someone let me know if its ok to freeze bread made in this BM?

As stated, it will be fine, but once you have tasted real warm bread from it I doubt much will be left to freeze:rotfl:

beetplek

Farway wrote: »

As stated, it will be fine, but once you have tasted real warm bread from it I doubt much will be left to freeze:rotfl:

True, but i live on my own and i could see even the small loafs going to waste as I`ll never get through a whole one in the few days it will stay fresh.