I am in love with my Panasonic breadmaker

Andy_Hamilton

Suesy_Sue wrote: »

As a new owner do you have any tips for me?

Enjoy!

Suesy_Sue

Andy that loaf looks amazing, I could just eat it all up in one go! What flour etc do you use? What size is that? I am going shopping for supplies on Wed so want to make sure I get the right stuff.

Andy_Hamilton

That loaf is Small.
If you try large you will be disappointed, it's just taller so you don't get any more slices.
I normally opt for medium or Sandwich loaf which equates roughly to "normal" sized slices (Ideal for sandwiches at work etc)
I bought ordinary flour from Tesco (not the value stuff) and it worked well but since then I went to lidl and there bread flour is ideal and cheap. I also use tesco brown strong flour and that makes a nice loaf (who am I kidding, they’ve all good)
If you do shop at the main super markets ask at the bakery for fresh yeast, dried yeast normally makes the loaf taste "homemade". Fresh yeast has no real taste.
I substitute sugar for cheap honey and only use powdered milk if it's on a timer I sometimes use oil when the butter is getting low as it's the law to have hot bread with real butter.

Off the top of my head the ingredients for a plain white loaf are:
425g white strong flour
1tsp yeast
1tsp Salt (4grams)
1 tbsp sugar
1.5 tbsp milk powder
15g Butter or oil.
310ml Water

One tip I picked up on here is to put the bread pan on the scales "tare" it and add all the ingredients directly into the pan then weigh the water (1g = 1ml) which is much easier than trying to read the daft scales on the plastic jug or counting cup fulls of stuff. I have no mess when I make a loaf.

Before you start changing the recipes, try them to the book first.

Suesy_Sue

Andy,

Thank you so much for that, I am hoping that even tho I got the Panny off Ebay it will still have the recipe book, failing that I think I have seen a link on this thread to download the book. Am really excited! Will let you all know when it arrives!

JoeyEmma

We got ours in the middle of December and haven't bought a loaf since. In fact, the only bread item that we have bought since is crumpets, as I can't make them in the Panny.

Our regular loaf at the moment is
200g strong white flour from Mr T
200g strong wholemeal from Doves
1 tsp yeast
1 tsp sugar
1tsp salt
A glug of olive oil
4-5 tbsp of mixed seeds (pumpkin, sunflower, sesame, poppy all mixed up in a big jar)
295ml water (the book says 280ml but I think it needs the extra).
It makes a small loaf and everybody who has it raves.

Clutterfree

Granary success!!!! :j
Upped the water from 280ml to 295ml and it has risen!!! :T

Thanks for the tip! :beer:

deebee

anyone got a recipe for soft rolls or morning-type rolls???

dholtuk2

Been reading this thread for past few nights and bought my new panny today from Comet. Just tried some of my first loaf and it tastes absolutely great. It was just the basic white to try it out but bought ingredients for the spiced fruit bread to make tomorrow. I can't believe how easy it is. I've now got another white loaf on timer so it is ready for my hubbie when he finishes work in the morning.
Looking forward to reading back through these posts for some recipies.
Can't believe how excited I am over a bread maker!!

cat64

Having made a few successful loaves with my secondhand panasonic SD 253, we're now having problems. The last few loaves that OH has made have been a disaster - the machine doesn't seem to be blending in the flour properly and the loaf comes out all sunken and very doughy. Has anyone had this problem or got any idea what it could be please?

Have looked at the trouble shooting guide in the instructions, and can't see anything that applies.

Hoping someone can help. Thanks

bertiebots

Hi although I dont have a bread machine I just purchased a book all about baking bread in machines (for the recipe ideas ) a bargain at £1.50 from the rspca shop!!:j
Anyway according to the troubleshooting section Bread that collapsed after or during baking is caused by
too much liqiud reduce amount by 25ml or
slightly too much yeast or
insufficient salt.Salt helps the dough to prove. or
High humidity?
The dough may have contained too much cheese..I suppose this only applies if you are making cheesy bread!!
I guess its trial and error which one it is.:rolleyes:

As for not mixing it said after 10 minutes of kneading get a flexible spatula to go around the edges of the pan and avoid the blade.
I dont know if any of this is helpful:D