I am in love with my Panasonic breadmaker

Peckedhen

I am about to replace my Breville de-luxe with a Panasonic SD-255....but, looking at a photo it seems that the bread tin is only in half of the BM. Please can someone tell me the dimensions of the tin? Is it very small and the loaves tall? Thanks.

billieboy_2

Peckedhen wrote: »

I am about to replace my Breville de-luxe with a Panasonic SD-255....but, looking at a photo it seems that the bread tin is only in half of the BM. Please can someone tell me the dimensions of the tin? Is it very small and the loaves tall? Thanks.

I would measure my pan but I've got a loaf in there at the moment! Will let you know later unless anyone else can measure theirs. They've changed the design of the SD255 from the SD253 so the whole thing is squarer looking with the control panel at the front and not the side. It's easier to see the control panel now. I only make the medium (smallest size) as the larger loaves won't fit in the toaster.

billieboy_2

Pitlanepiglet wrote: »

Could you just bear with me while I have a Panny related rant?! Mine seems to get confused if it isn't turned off at the mains between uses. If it's left on, it goes into a "sleep" mode but when it wakes up it reverts only to a four hour bake programme and won't reset until you turn it off for long enough that it forgets.....firstly does anyone else's do this?

Secondly...I told hubby this the other day and said "please make sure you turn it off" soooooo he took the bleeding bread out of it this morning as I left the house at 7.15am, I get early this evening 6.30pm and think goodie, I can pop a four hour fruit loaf through this evening (can't do it on the timer) and it will be done by 10.30 when I go to bed......soooo I rush round, shove the ingredients in it, the display is blank so I think that's OK.....then I go to turn it on at the plug, it's already turned on so I wake it up and it won't do anything other than bake on four hours XL or turn off.

I unplugged it for ten minutes but it's not enough to reset it.....I've now just given up and put it on an XL 4 hour bake and I'll have to try to add the fruit manually and I'll have to stay up until 11 which is later for me.....I'm bleeding furious with him...what is so difficult about it?

.....and breathe......

Sorry!!

I always switch mine off at the wall as I'm sure it said to do that with the 253. Force of habit. There are a few things in the instruction manual that are different (for example two teaspoons of sugar as opposed to 1 tabs sugar) but I use the same quantities I was using in the 253.

rich68

chmmy wrote: »

Yes, if you use w/m flour but on the white program you will be able to find out if it's the flour or the panny.

Sadly, it failed again on the white program with a 50/50. I also did a white one later which hasn't risen as well as normal - Normally the medium 400g size fills the pan but this one was much shorter, although just about usable. So I'll probably try it a few more times before declaring it kaputt.

Thanks again.

polkadot

Please forgive me if this question has been asked before. In the last few months i have just about kitted out my house with gadgets but am missing the breadmaker, but since Ive never had one before I dont know how they work. I know they do the mixing for you, but some people have mentioned that you have to take the dough out and then bake it in the oven? Is this the usual method or is it merely a case of "it worked for me"? I really would love one but if it only mixes, Ill never be able to justify it to OH.

JennyW_2

I called them this afternoon as I was getting a bit fed up with disaster loaves, despite using the same flour, ingredients etc.

They told me that there is a national problem at the moment with the wheat crops. With all the rain, it is ruining them basically. they have had loads of calls with the same problem. Hovis in particular is not very good at the moment and they have removed some stock from sale. She explained that although the bread will rise, it will sink once it starts to bake because the gluten is not strong enough to hold the rise. They are currently trying out flours and recommend Waitrose Organic at the moment and another brand which began with an M but I hadn't heard of it and cant remember the name

I did ask if it could be a machine problem and she said not. She said that if there is a problem with the machine then you would have problems such as flour left around the pan and the dough not mixing properly which would indicate the paddle/motor function.

So I'm glad it's not just me

Oh and I asked how much it costs roughly and she said with the recent electricity prices, a 5 hour program costs 10p - so still a bargain!

Hope this helps

Bargain_Rzl

Hi polkadot,

For normal loaves it does the whole process from mixing the ingredients to presenting you with a finished loaf.

You CAN have it just do the dough, then remove it from the BM and bake it in the oven. I suspect one reason for oven-baking the loaf is that most BM loaf-tins aren't the same shape as ordinary loaf tins - they are tall and square - so if you want a traditionally shaped loaf you need to put it in a loaf tin of your choice and bung it in the oven.

Obviously for other things like rolls, baguettes, pizza dough and so on, you only need it to get to dough stage anyway before removing it and continuing with the recipe.

JennyW_2

polkadot wrote: »

Please forgive me if this question has been asked before. In the last few months i have just about kitted out my house with gadgets but am missing the breadmaker, but since Ive never had one before I dont know how they work. I know they do the mixing for you, but some people have mentioned that you have to take the dough out and then bake it in the oven? Is this the usual method or is it merely a case of "it worked for me"? I really would love one but if it only mixes, Ill never be able to justify it to OH.

no it will bake for you too. Some people just use them to make the dough as it has a "dough" setting - they then finish them off in the oven. I use the dough setting for making pizza bases.

I use my panasonic to make the bread. I find it very convenient to just put all the ingredients in the pan and let it do it's work. there is a rapid program which is 2 hours (white) or 3 hours (wholemeal). Or if you want a normal bake program then it's 5 hours for wholemeal. I've just been in touch with the advisory line and the cost is 10p to run the machine when on the 5 hour program so very good value for money.

Bennifred

Waitrose sell very strong Canadian flour, which I haven't had any problems with - other than them running out of it:p. I started using it when I read that Canadian flour is much higher in selenium than British flour is - apparently our soil is much more depleted than Canada's . Might be worth a try?

JennyW_2

Bennifred wrote: »

Waitrose sell very strong Canadian flour, which I haven't had any problems with - other than them running out of it:p. I started using it when I read that Canadian flour is much higher in selenium than British flour is - apparently our soil is much more depleted than Canada's . Might be worth a try?

well I managed to stop off at Waitrose and get the organic wholemeal but the only strong they had was the canadian one so I bought that too. Typically though as I just bought 2 bags of hovis wholemeal yesterday :cool:

I've only used Hovis since owning the machine so it'll be interesting to see how I get on with something else.