Panasonic SD-2501. Milk bread with raisins

Category: Yeast bread
Panasonic SD-2501. Milk bread with raisins

Ingredients

Dry fast-acting yeast SAF-MOMENT 0.75h l.
Baking wheat flour premium Starooskolskaya 500gr
Salt 1h l.
Granulated sugar 2st. l.
Butter 82.5% 30gr
Milk 3.2% UHT 310ml
Water (from filter) 20ml
Raisins (pitted, light) 100gr

Cooking method

  • The recipe from the instructions for x / p Panasonic SD-2501 (with my changes taking into account the information on the site)
  • 1. I measure the flour on the scales, sift it through a strainer into a cotton bucket.
  • 2. I add sugar and salt, measured out with measuring spoons.
  • 3. I fill in the rate of liquid, measured out with a measuring glass of cotton (in the new model, a measuring glass = 310 ml).
  • 4. I set the program "19" (dough on dumplings) and make the initial kneading of the dough, keeping track of the bun.
  • The program lasts 20 minutes, but if the kolobok turned out earlier, then you can turn it off and go to the next item.
  • 5. Now I add the measured yeast (pour it directly into the bucket, in any free corner).
  • 6. I make a depression in the kolobok and put the amount of oil there.
  • 7. I put the prepared raisins in the dispenser
  • (I pre-wash it, dry it with a napkin and roll it in a small amount of flour).
  • 8. I expose the program "03" (basic bread with raisins), I expose the size "L" on x / n, the crust is "medium". And "Start"!
  • During the second kneading of the dough, I again track the bun, because it may be necessary to add a small amount of flour,
  • so that all the oil is gone from the sides of the bucket.
  • In my cotton model, raisins are ejected from the dispenser 8 minutes before the end of the dough kneading (maybe someone will come in handy
  • similar information).
  • After the signal about the end of the work, I immediately take the bread out of the x / n,
  • I shake it out of the bucket onto the wire rack, cover it with a towel and wait for it to cool completely.
  • Whether the bread is completely cooled can be easily checked through the hole that remains from the cotton paddle.
  • And only then can the bread be cut without harm to the crumb.

Time for preparing:

4 hours

Note

https://Mcooker-enn.tomathouse.com/fo...vMjkvMi85MzkyOTM5MzcuanBn

Panasonic SD-2501. Milk bread with raisins

Panasonic SD-2501. Milk bread with raisins

Well what can I say ... Bread is not always outwardly perfect, but the taste! ... This is something! And with butter ... yes with coffee ...
After breakfast, count over seven hundred grams, and no loaves ... But my big family is happy and full)))

I use a similar bread baking algorithm for both plain white bread and wheat-rye bread.
Bon appetit, delicious bread and the right kolobok!

Alishar
Hello! A very interesting recipe and an interesting way of cooking, and in particular kneading the dough, first program 19, and then 3! Do you also knead the rest of the bread? And why? And so little yeast?
Grrrr
Quote: Alishar

Hello! A very interesting recipe and an interesting way of cooking, and in particular kneading the dough, first program 19, and then 3! Do you also knead the rest of the bread? And why? And so little yeast?
Hello!
Well, it so happened that I started to study the forum before I bought cotton ... I baked the first bread strictly according to the recipe for the oven, but I realized that the bread was somewhat unusual in density and began to experiment with the amount of measured products ... In general, I came to the conclusion that with all the other "untouchable" quantities of ingredients, half the amount of yeast is quite enough (for my family) ... the bread rises just as well, and the "fluffiness" of the crumb is somewhat denser ...
As for double kneading dough, this is also an idea from the forum (in particular https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19835.0 ) ... I tried it, I liked it, I use it ...
*** yana ***
Gr-r-r : hi: in recipe books they always indicate the maximum amount of yeast .. this is necessary for a guaranteed rise in bread .. in fact, they need much less ... and you noticed it very well ... or you can do it in another way .. . put yeast in your first kneading ... there is no fat, autolysis will go well, but yeast will start working ... this will allow such a quantity of yeast to raise the dough higher ... then add oil (fat) to the second batch ... and your bread will turn out to be more fluffy and soft .. .. this method is like sponge, only faster ... I bake all the bread (for 600 grams of flour) with 1 small measuring spoon of yeast.
and I would also dilute the milk by half with water ... it suppresses the yeast a little when there is more than 2/3 of it ..
Alishar
Quote: *** yana ***

Gr-r-r : hi: in recipe books they always indicate the maximum amount of yeast .. this is necessary for a guaranteed rise in bread .. in fact, they need much less ... and you noticed it very well ... or you can do it in another way .. . put yeast in your first kneading ... there is no fat, autolysis will go well, but yeast will start working ... this will allow such a quantity of yeast to raise the dough higher ... then add oil (fat) to the second batch ... and your bread will turn out to be more fluffy and softer .. .. this method is like a sponge, only faster ... I bake all the bread (for 600 grams of flour) with 1 small measuring spoon of yeast.
and I would also dilute the milk by half with water ... it suppresses the yeast a little when there is more than 2/3 of it ..
I understood about yeast, but not really about kneading. In HP Ranasonik 2501, rye dough is kneaded for 10 minutes (that is, there are no 1 and 2 knees). How to be?
Elena Bo
Am I getting it right? First, we make the first kneading on Pelmeni, then the second on the Main program. But, if on dumplings it starts to knead immediately, then on the main one from 30 to 60 minutes. temperature equalization. So the second batch will be in 30-60 minutes?
*** yana ***
yes, yes, exactly according to this principle: kneading according to the recipe, but without oil, in the dumplings mode (10 minutes), then switch to the main one and add oil ..... then this amount of yeast during the temperature equalization in the main mode activates yeast, they will begin to raise the bread ... the baking turns out to be more magnificent than according to the original version, which he writes about Gr-r-r in the first post ...
actually it turns out three in one: proper autolysis, less yeast and delicious bread ...
Elena Bo
Thank you, I will try to make butter dough according to this principle, although I don’t like unnecessary gestures near HP.
*** yana ***
but the bottom line is that excess yeast, which has not worked in bread, enters the body ... and what they do there, no one really knows ... and there are a lot of conversations on this topic ... I personally just taste better. ... even more so if the result is not worse ...
Elena Bobut your cake is yummy !!!
Gr-r-r
Quote: Alishar

I understood about yeast, but not really about kneading. In HP Ranasonik 2501, rye dough is kneaded for 10 minutes (that is, there are no 1 and 2 knees). How to be?
Well, in simple wheat, too, there are no unnecessary mixes, so I used the additional program ...

Quote: Elena Bo

Am I getting it right? First, we make the first kneading on Pelmeni, then the second on the Main program. But, if on dumplings it starts to knead immediately, then on the main one from 30 to 60 minutes. temperature equalization. So the second batch will be in 30-60 minutes?
Yes, that's right ... Well, I noticed that it takes 30 minutes for me to equalize the temperature, no more, and then the kneading begins ...

Quote: *** yana ***

Gr-r-r : hi: in recipe books they always indicate the maximum amount of yeast .. this is necessary for a guaranteed rise in bread .. in fact, they need much less ... and you noticed it very well ... or you can do it in another way .. . put yeast in your first kneading ... there is no fat, autolysis will go well, but yeast will start working ... this will allow such a quantity of yeast to raise the dough higher ... then add oil (fat) to the second batch ... and your bread will turn out to be more fluffy and soft .. .. this method is like sponge, only faster ...I bake all the bread (600 grams of flour) with 1 small measuring spoon of yeast.
and I would also dilute the milk by half with water ... it suppresses the yeast a little when there is more than 2/3 of it ..
thanks for the help with the answers and for the advice ... I'll try to dilute the milk
Elena Bo
Quote: Grrr

... Well, I noticed that it takes 30 minutes for me to equalize the temperature, no more, and then the kneading begins ...
Everything depends on the temperature in the kitchen. And even if I have a multicooker hovering next to me, then HP is 60 minutes. aligns.
*** yana ***
Gr-r-ryou will unsubscribe us later, what did you do
Gr-r-r
Quote: Elena Bo

Everything depends on the temperature in the kitchen. And even if I have a multicooker hovering next to me, then HP is 60 minutes. aligns.
: lol: my wiring only allows sequential processes) and, by the way, thanks for the quick semolina bread ... it didn't work out very well, but it's my fault, I'll work with it again)

Quote: *** yana ***

Gr-r-ryou will unsubscribe us later, what did you do
mandatory) this bread is mandatory for my breakfast)
Vera
Grrrr, Thank you so much
Yesterday I purchased HP, today I tested it on your recipe.
I was VERY worried - as before the exam))) - but everything turned out just fine!
At first I did not read the comments after the recipe and was surprised that you claimed so little yeast compared to the recipes from the instructions. But I was looking for a recipe from the owner of the same HP as mine, so I completely trusted it.
Now I will also study the forum, try, experiment, surprise the home with freshly baked bread)))
Do not tell me how to add a photo - I will share what happened)
Gr-r-r
Quote: Vera

Grrrr, Thank you so much
Yesterday I purchased HP, today I tested it on your recipe.
I was VERY worried - as before the exam))) - but everything turned out just fine!
At first I did not read the comments after the recipe and was surprised that you claimed so little yeast compared to the recipes from the instructions. But I was looking for a recipe from the owner of the same HP as mine, so I completely trusted it.
Now I will also study the forum, try, experiment, surprise the home with freshly baked bread)))
Do not tell me how to add a photo - I will share what happened)

thanks for trusting the recipe ... I hope that you will like the bread and will prescribe it for a long time)

Quote: Vanya28

Now we will tell you
How to insert a photo into your message
Come learn how to bake rye bread.
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

thanks for the help)
starkeeper
Bread from the must have series, very simple in preparation and products, was baked today for the second time (we have been eating it with our son for a week) The second bread recipe, after which I don't even want to look for analogues.
This time, however, for some reason the roof was torn from one side, but it does not affect the taste.
Photo from the first time
Panasonic SD-2501. Milk bread with raisins
Panasonic SD-2501. Milk bread with raisins
And today
Panasonic SD-2501. Milk bread with raisins
Huge thanks for the recipe!
Gr-r-r
starkeeper, I am very glad that the bread was to your taste)) it is really wonderful ... good baking!

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