I am in love with my Panasonic breadmaker

billieboy_2

Whenever I've tried the sandwich setting, it's come out exaqctly the same as the others so I don't bother anymore! Hope this helps;) .

misskool

JennyW wrote: »

a whole sachet of yeast? :eek: each sachet contains about 2/3 teaspoons. Your loaf has obviously oven risen and sunk

at least i know what i'm doing wrong now.

is it more economical to buy a tin of dried yeast and measure it out then? I've always just poured a whole sachet in for the bread loaves

Baking is really not my thing :rotfl:

Andy_Hamilton

princess_leia wrote: »

Quick Sandwich loaf question- are these supposed to come out as quite small dumpy loaves? If not, then I guess my yeast is no good any longer (not sure how long its meant to last LOL its the dried Dove yeast)

Thanks

The sandwich loaf setting is used to give smaller air bubbles and a softer crust which would copy any shop bought sliced loaf. 90% of my bread is run on this setting and it always comes out like:


If your stuggling try fresh yeast and also check Panasonic's help website http://panasonic.co.jp/appliance/global/products/bread_bakery/troubles.html

BigMummaF

I use Dove's Dried Yeast & the measuring spoon that came with the machine. One pack @ 99p [in MrT] lasts around 11 bags of flour, & I've not had any problems *frantically finding wood to touch & crossing fingers*

JennyW_2

misskool wrote: »

I've always just poured a whole sachet in for the bread loaves

Baking is really not my thing

ha, ha, that's hilarious :rotfl:

I've not used the tinned stuff. I've always bought the packets of sachets (hovis and tesco do them). Get about 8 sachets in a packet.

The standard loaf requirement is 1tsp but check with the recipe and you may need 1/2 or 1/4 tsp here or there.

Princess Leia - no the sandwich loaf shouldn't be dumpy, should rise just as well as white or wholemeal loaves. Could be your flour I believe there is still an issue with some flours.

One of the posters on this subject called the panny cookery line and they are still recommending the WAitrose flour for best results, followed by Doves but did say the results aren't as consistent.

billieboy_2

JennyW wrote: »

ha, ha, that's hilarious :rotfl:


One of the posters on this subject called the panny cookery line and they are still recommending the WAitrose flour for best results, followed by Doves but did say the results aren't as consistent.

I've never had a problem with the ordinary Waitrose Strong Wholemeal and White flours, have never tried the organic.

[Deleted User]

I use this yeast. It lasts a long time and I keep it in a lock and lock box in the fridge door

http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/430226_Doves_Quick_Yeast_125g.html

Dove flours never ever fail for me and I am using wholemeal flour I bought in bulk for 70p a bag, months ago. All in lock and lock mind, so I don`t see weavils

Ahhhh :eek: I got a small blob of malt extract on my panny book last night and didn`t notice until today. I gently unstuck the pages and cleaned it up but I learnt a lesson. I have printed and laminated all the recipe pages and put the instruction book away

princess_leia_3

JennyW wrote: »

Princess Leia - no the sandwich loaf shouldn't be dumpy, should rise just as well as white or wholemeal loaves. Could be your flour I believe there is still an issue with some flours.

One of the posters on this subject called the panny cookery line and they are still recommending the WAitrose flour for best results, followed by Doves but did say the results aren't as consistent.

Thanks, so far I have only made a quick loaf/fruit loaf and sandwich loaf and none of them were very big so I have chucked my yeast as I reckon its been open for longer than 2 months :eek: so I am off to make another fruit and a basic white to see how they go! At the mo I just use Tesco/Asda flour but if this doesn't work I will look at others and just keep trying I guess!

princess_leia_3

Andy_Hamilton wrote: »

The sandwich loaf setting is used to give smaller air bubbles and a softer crust which would copy any shop bought sliced loaf. 90% of my bread is run on this setting and it always comes out like:


If your stuggling try fresh yeast and also check Panasonic's help website http://panasonic.co.jp/appliance/global/products/bread_bakery/troubles.html

WOW thats huge - mine was half the heightof that! Did you use the quantities for M\L\XL to make that? as it doesn't state what size in the book and the program sets itself automatically (unless I whizzed past that bit?)
The pannys really are comprehensive - with my old one you had to press 2 buttons and it was going LOL

Thanks

[Deleted User]

I agree re the sandwich setting. Even the wholemeal loaf turns out wonderfully big and moist and lasts for days without drying.

I made a white malt loaf last night as per the recipe and it is cool now having been placed upside down on a rck so the top is a little bit squashed. It is a good 6" tall and my dh keeps eyeing it up