I am in love with my Panasonic breadmaker

tstodart

Hi all,

Does anyone have a Carrot Cake receipt for a Panny?

I found one on the internet and although the result is tasty it's not exactly what I was hoping for.

Thanks!

darthpaul

Any change in the flour situation? Have finally got to Waitrose to buy organic flour as recommended by Panasonic this weekend and sure enough first loaf came out perfect! Just wondered when we are likely to see improved results in the general flour market or if I should stock up in waitrose next weekend?

gt568

I've never had a problem with the bread flour in Lidl's TBH.

creme_brulee

I only use now the Canadian wholemeal from Waitrose and Dove's Farm white as recommended on this thread :beer: since using I think it was Andy's tip of an extra half spoon of sugar and yeast to my wholemeal loaf 70% large, they have been turning out beautifully, so works for me! :j

BigMummaF

I had a go at white rolls yesterday, & altho they doubled in size width-wise, didn't rise much at all.

Any suggestions?

JennyW_2

darthpaul wrote: »

Any change in the flour situation? Have finally got to Waitrose to buy organic flour as recommended by Panasonic this weekend and sure enough first loaf came out perfect! Just wondered when we are likely to see improved results in the general flour market or if I should stock up in waitrose next weekend?

I'm continuing with the Waitrose Organic. Getting perfect ,perfect loaves To be honest, I'd rather pay a little more for the flour than mess around with other flours.

System

A quick question for you. I am paying well over £1 a loaf now and it seems sensible to think about making my own bread. Now some days (mainly week days) we dont eat much bread (if any) and other days (mainly weekends) we can get through a loaf in a day. Now it would be more suitable to make smaller loaves during the week (equivilent to the 400g) that you buy in the supermarkets does the panny allow you to make smaller loaves? Also when its been cooked, how do you all store it? Oh, and what are you all using to slice it? I am afraid if i dont get this right, i will end up with doorstop sliced bread.

trying-very-trying

Judi wrote: »

A quick question for you. I am paying well over £1 a loaf now and it seems sensible to think about making my own bread. Now some days (mainly week days) we dont eat much bread (if any) and other days (mainly weekends) we can get through a loaf in a day. Now it would be more suitable to make smaller loaves during the week (equivilent to the 400g) that you buy in the supermarkets does the panny allow you to make smaller loaves? Also when its been cooked, how do you all store it? Oh, and what are you all using to slice it? I am afraid if i dont get this right, i will end up with doorstop sliced bread.

Yes you can make 3 different sizes of loaf. When it's successful it really doesn't last long enough for storage to be a problem, but I just keep mine in a lock'n'lock box. You could slice it up and freeze it, then just take out as much as you need. I slice mine with an electric knife, but if you can get a good bread knife, you soon get used to cutting reasonable slices.

Andy_Hamilton

The panny makes 3 sizes of loaves. They don't make any more slices, just taller.
I started about 3 months ago with a second hand Panasonic (£20) and a bread knife. I have progressed now, knowing I'll not be going back so bought a bread/meat slicer from Lidl (£40).

I now get perfect slices every time and the look like bought bread (soft crusts every time). I freeze 2 slices in a sandwich bag and they defrost perfectly (make sarnies with frozen bread and they will be cool at lunch).

I use a large "lock and lock" box to store fresh bread and normally keep it in the fridge (my house is warm enough to turn a loaf stale in 12 hours)

JennyW_2

Judi wrote: »

A quick question for you. I am paying well over £1 a loaf now and it seems sensible to think about making my own bread. Now some days (mainly week days) we dont eat much bread (if any) and other days (mainly weekends) we can get through a loaf in a day. Now it would be more suitable to make smaller loaves during the week (equivilent to the 400g) that you buy in the supermarkets does the panny allow you to make smaller loaves? Also when its been cooked, how do you all store it? Oh, and what are you all using to slice it? I am afraid if i dont get this right, i will end up with doorstop sliced bread.

The smallest the Panny does is a Medium which is the best size to fit in the toaster :rolleyes: . I usually make large loaves, I'd say 2 slices of my large are equivalent to 4 slices or shop bread . Haven't attempt an XL yet - I'd have to flip them half way during toasting if I did!

You really need to make sure it's cooled right down before slicing. A perfect loaf can be ruined if cut when warm - something to do with ruining the crumb structure. I usually plan my bread so that it finishes just before I go to bed, i then leave it to stand all night and cut it in the morning - still light and fluffy. I put 4/5 slices in a locknlock box and the rest in the freezer. If you freeze straight away, it still defrosts lovely and fresh

We have a decent bread knife but it's technique I'm afraid. I still cant get the hang of it and my husband cuts perfect slices so I'm now officially banned from cutting the bread