I am in love with my Panasonic breadmaker

COOLTRIKERCHICK

ok just made my first loaf from my new oanasonic breadmaker... yummmy i used the quick loaf recipe.. got another one in now with milk instad of water..

anyway the first loaf was nice bit it seemed a bit sweet, it did say add sugar....

so what is the basic recipe that you use for your breadmaker ?

FieryBlondeScot

oh dear the first basic white loaf i made i followed the recipe for rapid bake large loaf but somehow managed to set it to longggggg-bake XL loaf so it turned out ok but obviously the proportions of yeast etc were a bit wrong he he it got ate tho

managed to do the setting correctly 2nd time around and the only problem was i had a wicked bread knife but just cant cut it in even slices so ended up with about 6 thick slices and a heap of 'thick at the top skinny at the bottom' slices :-(

am now doing a wholemeal loaf 5 hours fingers crossed i have to practise on the cutting straight thing if im ever gonna make sandwiches for example !

i loveeeeeeeeeee it cant wait to try french bread, pizza and rustic rolls, does anyone have a recipe for date and walnut loaf?

sarahsarah

Hi, I just bought some marvel milk powder so I was wondering how much to put in and if i need to put less of anything else in? I wanted to make the medium white sandwich loaf overnight..

Kadeeae

Oooo, I've gotten back just in time - a Panny thread! Love my Panny and what it produces I'm really looking forward to new ideas though, gotten in a bit of rut with it and always doing the same two or three breads.

beetplek wrote: »

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.

I've really been suprised at how long the loaves seem to stay fresh, and when not exactly the freshest at least not mouldy. I was sure that without all of the preservatives they would go off quick, but find that (in general) a store bought loaf goes off days prior to my HM one - and there is NO comparison in taste. AND (whew) there seems to be the added bonus of not being 'bloated' after eating the HM loaf - a problem I had with the bricks from the shops:o

shazrobo

yes i often make a loaf and put it in the freezer, we go through loads in the school hols, so i like to be organised and have some ready prepared

Fen1

I've frozen half a loaf at a time without problem (realized I wasn't going to finish it). I tend to then use it for toast, but should be fine for sarnies if the bread is fresh when frozen.
I like the half wholemeal/half white. I never use butter or milk powder, but put in 40ml of olive oil (medium size loaf). This keeps the loaf lovely and soft for about 3 days.

I'm also a bit generous with the yeast measurement and always add a spoonful of Vit C when cooking with wholemeal in any recipe.

Lillibet_2

OK, I've made 2 of the basic white loaves in mine & they have both tuned out terrible!:eek: Totally inedible & not even fit for the bird table. I'm sure I followed the recipie exactly, the 2nd time I went out & bought a new pack of yeast in case mine was too old, both times it has turned out about the depth of a house brick & marginally denser, even with a sunken bit in the middle:p Am I the only one who finds the instructions for which setting etc somewhat difficult to follow? I'm starting to miss my old knackered Russel Hobbs!

Maybe I am mis-reading the recipe or setting instructions, please can some kind OS'er talk me through it in idiot language?

Thanks & happy new year.;)

Lorian

What yeast are you using? Does it say rapid acting or a similat phrase on the packet?

What programme and weights/ingridients are you using?

larmy16

OK, I've made 2 of the basic white loaves in mine & they have both tuned out terrible!:eek:

Lillibet me too. I must be going mad because I am sure I read a thread earlier saying they never used the sugar or milk powder so I thought I would give it a try on fast bake which I have never used before. Surely you need the sugar to activate the yeast?

Anyways it is as Lilibet says like a housebrick. Interestingly it is the first time that the paddle has stayed in the loaf too. Back to the four hour programme I think!

Lillibet_2

Lorian wrote: »

What yeast are you using? Does it say rapid acting or a similat phrase on the packet?

What programme and weights/ingridients are you using?

I am using Hovis fast acting yeast, I'm following the instructions for a L basic white loaf (the 1st one on the left colum of page 14) using Tesco organic strong white flour (along with all the other same brand ingredients from my old breadmaker) , I am selecting the basic option on the bread type, it automatically goes to bake, it is set to the L size & is in the middle of the crust colour option. It sets the timer for 4 hours so is not delayed & starts the cycle by resting straight away. I haven't even attempted to use the fast bake option yet.

Anyone who can shed any light will be a total star!

Happy new year:beer:.