I am in love with my Panasonic breadmaker

morganb

Margaret54 wrote: »

I had ordered an electric knife in Argos online and my husband is off to buy it. It costs £8.99,

Hi - can you let us know how you get on with the electric knife please?

also, anyone else agree that the Panasonic 255 Brioche recipe isn't the best ... has anyone tweaked it and come up with something yummier, I'm thinking about adding vanilla essence.

BigMummaF

We just used bog-standard grated cheddar Surfing Spaniel, when we made our stuffed crust pizza bases.

Sprinkle a good bit about half inch in from the edge & then roll the spare bit over to cover the cheese & press down well to seal the edge into the base. Leave it to prove, then put your toppings etc on & throw it in the oven. HTH.

Surfing_spaniel

Thanks for that BigMummaF. I can't wait to get my BM now, my old one blew up so I have been saving up to buy this one. The kids hate having to eat shop bought bread!

soba

morganb wrote: »

Hi - can you let us know how you get on with the electric knife please?

I've got through 3 electric knives since we've been using our Panny, just received another knife off a kind freecycler so that's already seen action!!

I've got an Evenslice from Lakeland - http://www.lakeland.co.uk/evenslice/F/product/1951

and that really helps me to get even slices (as the name suggests) but I still find it quite difficult to slice when the bread is warm, but it makes a big difference if you can bear to leave the bread until it's cold!!

JennyW_2

I bought an excellent bread knife from Sainsburys. You know they have a "taste the difference range" for food, well they have a "difference" range for cooking utensils - this is where the knife came from.

Tip though, always make sure bread is cold before cutting. If it's even slightly warm, it wont cut well. Something to do with ruining the crumb structure or something

couteaux

My name is couteaux... and I am a Panasonic-aholic!

I dusted off my breadmaker the other day and am so pleased I have got it back in use. The bread has been delicious!

Yum

Margaret54

Hi everyone. The bread looks so "professional"" once we cut it with the new electrical knife in Argos. It cost £8.99 and is a bead and meat slicer and it is brilliant to use. It is called cookworks signature.

Margaret54

Forgot to ask, is parchment paper different from greaseproof paper? I have always used a big roll of greaseproof paper I bought in Sainsburys a few years ago, and it is still going strong. Can I use it or do I buy a different one? I have always used this one to line my cake tins when baking cakes and it is great. Thanks in advance, I appreciate the help.

CoD_2

trying-very-trying wrote: »

What difference does the semolina make and do you use a whole batch of the pizza dough for one pizza, or do you make it do two pizzas. I've tried the pizza base and although we did enjoy, I felt it could do with a bit of tweaking somehow.

I made 2 big pizzas out of it. i added a teaspoon of semolina to the flour before making the dough in the panny then rolled the pizzas on it, flipping them over to cover the other side too. i kept the base quite thin as that's what we prefer. it gave it a lovely texture, less doughy bready and more pizza? more like traditional italian pizzeria food.

CoD_2

I don't wash up in the traditional hot water and washing up liquid, if bread is stuck around the spindle i put an inch of water in the bottom and then remove the softened bread, empty the water and wipe out the insides. if that isn't needed it's so clean it gets wiped with damp kitchen paper or left. no rotting crumbs so far