Panasonic SD-2500, SD-2501, SD-2502 (2)

[first part of discussion]

first part of discussion HERE

Attention to beginners! Congratulations on joining the friendly company of bakers!

Panasonic bread makers have differences in performance compared to others.
Please do not be lazy to study the instructions.
If you have any questions, read the topic
Features of the Panasonic 254-257 bread makers.

Don't try or try to tackle an exotic bread recipe or quick baking program right away! Start with plain wheat bread on the main program!

Read "A guide to baking bread in a bread machine" and study "kolobok rule" (see the necessary links below, they are "clickable") - this is your minimum... Please note that recipes are often focused on a certain flour standard that the flour sold in our stores may not meet! Therefore, the kolobok rule allows adjust the dough at the stage of mixing.

Nothing else is needed to start.

We read the rest already after obtaining at least the minimum, that is, the first experience with the bread maker!

Understand that food volume and weight are not the same thing!
250 milliliters (standard glass) is only 160 grams of flour!

On electronic scales, the scale can be either in kilograms or grams, or in ounces and pounds. Be careful!
In section Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention To the kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?
Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models"which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

Moderator

P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum user to whom you are grateful. Such gratitude will last forever.

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Vector instruction manuals can be downloaded here:

Operating instructions SD-2501 and SD-2500:
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SD-ZB2502 Operating Instructions:
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Here Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

and here Recalculation of the number of ingredients in the bread recipe. Help for beginners https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
Moderator

Good day everyone!

I tried Murrrin rye bread. Rather, it resembles Borodinsky.
I'm not a fan of such bread, but it was baked within the walls of our house and seemed the most delicious.
The bread was ready late in the evening, then it cooled for a long time, I tasted it only the next day.
But Murrra crunched fresh bread for half the night.

I wanted to share my advice if anyone is interested. I read that many complain that in Panas you have to pull the plug out of the socket every time and the cord is short.
I bought an extension cord for 2 plugs 2 m long with a switch. Now, after the end of the bread process, you just need to flip the switch.

I wish everyone every success.

I read that many complain that in Panas it is necessary to pull the plug out of the socket every time and the cord is short.

I never pull out the plug. I see no need.

But Murrra crunched fresh bread for half the night.

Well, this is the first bread, you can crunch it. Means, very tasty came out, since Murra crunches it at night. And you distract her from this, you never know what you can do at night, like reading a bedtime story ... Hee-hee ...

[RIGHT HERE]

Yes Yes! The idea with extension cords that have switches is great!
Who cares, extension cords and pilots were discussed RIGHT HERE

And it is not necessary to pull out the bread maker every time from the outlet (well, perhaps, there are some peculiarities with the power supply). She lives with me for months, connected to the network.

I never pull out the plug. I see no need.

And I pull it out. My HP stands next to the microwave. I don't use them at the same time. And just in case, I pull it out after use. Also about such an extension cord with a button, my husband has already buzzed all his ears, and he forgets to buy everything. You probably need to take everything into your own hands, otherwise it pulls out so tightly, it's already straining.

I have a bread maker, a multicooker and a microwave in one outlet, through an extension cord. And ... also a TV. And for many years. And the wiring is old. Withstands.

And I generally have to carry HP from the kitchen to the room. Nowhere to put.

[Elena Bo]

I never pull out the plug. I see no need.

Elena Bo, an unpleasant incident happened to us once. All over the house suddenly began to fluctuate in voltage, it was in the evening. Yes, such drops !!! Light bulbs of 60 watts, then almost completely extinguished, then shone with a power of 100 watts. Fortunately, I was at home and turned off the plugs out of fear.
For those who did not do this, almost all equipment plugged into the sockets burned out.
Naturally, nothing was compensated to people, although the neighbors were looking for the truth for a long time.

Anything can happen in life, it is very difficult to restore what is lost. Moreover, the instructions say that you need to remove the plug from the socket.

Now about my bread adventures.

Oh-oh-oh ...
So, I decided to bury the cake in HP and somehow everything did not work out.
In order not to be too smart, I went the simplest way and chose this recipe:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=156973.0
I threw away all the ingredients, set the program, I sit and imagine what kind of cake should be.
It stood for 1.5 hours and finally the kneading began. Of course, I could not resist and looked inside, and what do you think? I didn't insert the spatula !!!! But more recently, someone wrote about it.
Turned off everything and climbed into the bucket to insert the spatula. She turned it on and the program started all over again, standing up again. Half an hour later, I looked inside and saw that the dispenser had somehow opened and some of the raisins spilled out and drowned in oil and eggs. There was no point in pulling it out.
Then the kneading began, the dispenser fired and I opened the lid again. The raisins did not fall out of the dispenser, but sat quietly in it. Apparently, I stuffed too many raisins in there. I picked out the raisins.

Now my cake is on the rise.

I'm waiting.

Don't worry, Murra, I think I wrote about the scapula, the first breads - they are so exciting.
But now it doesn't happen to me, because I do it in 2 stages with dough on the advice of Rina. The first stage will not work without a spatula, there the kneading starts immediately and I see whether the stove will mix or not.

And stick your nose into a thread of unpretentious rye bread, only without malt ..... I don't have it, but I bought peeled rye flour. I have never made rye yet. Why wait and fear? What to look for? What size and what crust should I put?

And stick your nose into a thread of unpretentious rye bread, only without malt ..... I don't have it, but I bought peeled rye flour. I have never made rye yet. Why wait and fear? What to look for? What size and what crust should I put?

And kvass, incidentally, is not dry. It can replace malt. Or leavened wort. It was written above.
I do everything with Wheat-rye and live yeast 50/50 from Rina.


Yes, if you bake on the Rye program, the crust and size are not set manually.

Good evening everyone! Yesterday I became the proud owner of Panasonic SD2501 HP.Before that I used HP LG. Members of the forum, I ask for advice: I just can't figure out on which program to knead yeast dough for pies? In the internet they write differently, who kneads on pizza, who on the main mode, who on the main one with raisins, the head is spinning. I want to knead chic dough on kefir. What kind of regime is needed? Thank you in advance!

Good evening everyone! Yesterday I became the happy owner of Panasonic SD2501 HP. Before that I used HP LG. Members of the forum, I ask for advice: I just can't figure out on which program to knead yeast dough for pies? In the internet they write differently, who kneads on pizza, who on the main mode, who on the main one with raisins, the head is spinning. I want to knead chic dough on kefir. What kind of regime is needed? Thank you in advance!

Dough mode. 2 hours 20 minutes On pizza, I only knead pizza dough. Well, for dumplings-dumplings on the "Pelmeni" mode. Stove model SD 255. But I think the difference is insignificant.

Dough mode. 2 hours 20 minutes On pizza, I only knead pizza dough. Well, for dumplings-dumplings on the "Pelmeni" mode. Stove model SD 255. But I think the difference is insignificant.

The 2501 does not have a mode called Dough. There are 10 different modes for the test. And on which of them the girl should make the dough for the pies, I will not tell you, I recently had the same stove, I have not done this on it yet. But someone can tell me, I'm sure. In general, if we proceed from 2 hours 20 minutes, then in the instructions there are 2 such modes - 13 Basic and 14 Basic with raisins.

Basic mode No. 13.

The 2501 does not have a mode called Dough. There are 10 different modes for the test. And on which of them the girl should make the dough for the pies, I will not tell you, I recently had the same stove, I have not done this on it yet. But someone can tell me, I'm sure. In general, if we proceed from 2 hours 20 minutes, then in the instructions there are 2 such modes - 13 Basic and 14 Basic with raisins.

Figase !!!! , and where are the flow modes? like on an airplane, by God ... Are you using everything?

Figase !!!! , and where are the flow modes? like on an airplane, by God ... Are you using everything?

Well, these modes are named the same as the bread modes: Basic, Basic. with raisins (the same), Diet, Diet. with raisins (same), Rye, French, Pelmeni, Pizza, Single-grain, Single-grain with raisins (same). In these modes, there is leveling, kneading, lifting and that's it, the end of the program. But there is no pastry.

Well, these modes are named the same as the bread modes: Basic, Basic. with raisins (the same), Diet, Diet. with raisins (same), Rye, French, Pelmeni, Pizza, Single-grain, Single-grain with raisins (same). In these modes, there is leveling, kneading, lifting and that's it, the end of the program. But there is no pastry.

Ahhh, now I understand, baked goods have been excluded - you have 8 -9 additional programs on you, cunning, however!

Ahhh, now I understand, baked goods have been excluded - you have 8 -9 additional programs on you, cunning, however!

Well yes. You can do without them, just set the bread program and turn it off at the end of the climb, but you have to keep watch. And so, you want, for example, to bake one-grain in the oven. You put the One-Grain Dough. Beep - took out, formed a loaf - and into the oven! Voila!

Thank you very much for the answers !!!!!! : rose: After my unpretentious LG with the simplest instructions, Panasonic, with its many modes, is like an airplane for me! ... But I think I'll master it slowly. Today Panasonka made three batches for Pokhlebkinskiye kulichi! She did it !!!

[Riny]

Hurrah! I just got a shaped bread "like in a store" Exactly like this: not "foam", but with a large-porous rubber crumb, with thick partitions between the bubbles. Neither sides nor core crumbles when cut! It started with advice Riny... exhausted a bag of flour on the dough, but without much sense. I'm fed up with loose bread, you can't spread butter ... But without despair, I poured another 400-gram portion of V.S.'s flour into the bucket, an average between 3/4 and 1 tsp. yeast SAF-Moment, 1 tbsp. l. sugar, 1 tsp.Extra salt and 275 g of water (because the roof of the previous bread with 260 g of water was badly torn apart). As I later realized, I went too far with the water - the second day it rains and the flour managed to damp. I put it on the Fast mode, when there was an hour left before the end, I reset the program. The bread just wouldn't have come up in time. I switched on the batch on Pizza, helped to expel all the gas from the dough with a spatula - 2-3 minutes, no more. I dropped it again, rolled the dough into a corner and took out a spatula, after which I tried to level the bun in the center of the bucket. He looked kind of torn up, with sticking out pieces of dough. I closed the lid and turned on the Baking for 30 seconds to warm the air inside. She left the bun to ripen, it swelled slowly, then I forgot about it and caught myself when the dough had already stood (an hour and a half had passed, the surface began to loosen). Nothing to do - chose Baking 50 minutes. After the readiness signal, she took out a bucket, but did not take out the bread from it, covered it with a towel. The bottom, of course, is soggy, but in general I liked the crumb structure! Next time I will take it out right away and put it in a saucepan on the wire rack, cover it with a towel so that it does not dry out or soak.

Maria, you're a straight fireworks girl! I read it and my brain got jammed. I didn’t understand - what’s it bulo? "I dropped it again, rolled the dough into the corner ..." - Immediately there was an image of a hockey goalkeeper who throws the washers from the corners of the goal. Washer! Washer! oh no - gingerbread man! Kolobok!

[Mona1]

Mona1, I have tried many different automatic modes, well, the desired result is not obtained. Sometimes I pull out the bun, grabbing it by the scruff, and remove the spatula if you need huge holes in the crumb, like in cheese. When I want to get distorted, I completely control the whole process, turn on / reset the kneading and baking programs. HP - after all, she only knows how to twist and heat ... By putting hands on this, we get additional functions: mixing, kneading, deboning, heating, baking As a result, we do the same as before (knead the dough with a mixer and put it in the heat). It is convenient to add ingredients and control the dough so that it is kneaded to the required state.

(Question to the moderators: isn't it time to move?)

guys, please tell me, in the instructions for the Panasonic 2502 I found a recipe for Easter cake, just in case I will give it here:

Wheat flour - 450g.
Salt - 0.5 tsp.
Eggs - 4 pcs.
Sugar - 4 tbsp. l.
Vanillin -1h l.
Butter - 100g.
Citrus juice - 50ml.
Dry yeast - 2.5 hours l.
and there are still all kinds of fruits in the dispenser)))

I am confused by the fact that there is not enough liquid, but on the other hand, there are a lot of eggs and butter, it seems like it’s okay, so I wanted to figure out, a normal recipe or something wrong ???

[STOOL]

STOOL, this is it? Panasonic SD-2501. Easter cake with raisins. (with discussion)

[Mona1]

Mona1, I have tried many different automatic modes, well, the desired result is not obtained. Sometimes I pull out the bun, grabbing it by the scruff, and remove the spatula if you need huge holes in the crumb, like in cheese. When I want to get distorted, I completely control the whole process, turn on / reset the kneading and baking programs. HP - after all, she only knows how to twist and heat ... By putting hands on this, we get additional functions: mixing, kneading, deboning, heating, baking As a result, we do the same as before (knead the dough with a mixer and put it in the heat). It is convenient to add ingredients and control the dough so that it is kneaded to the required state.

(Question to the moderators: isn't it time to move?)

You would not need Panasonic, but an oven with manual programming. It bakes as you want.

[STOOL]

STOOL, this is it? Panasonic SD-2501. Easter cake with raisins. (with discussion)

Thank you very much, it’s well, now you can bake with peace of mind

guys, please tell me, in the instructions for the Panasonic 2502 I found a recipe for Easter cake, just in case I will give it here:

Wheat flour - 450g.
Salt - 0.5 tsp.
Eggs - 4 pcs.
Sugar - 4 tbsp. l.
Vanillin -1h l.
Butter - 100g.
Citrus juice - 50ml.
Dry yeast - 2.5 hours l.
and there are still all kinds of fruits in the dispenser)))

I am confused by the fact that there is not enough liquid, but on the other hand, there are a lot of eggs and butter, it seems like it's normal, so I wanted to figure out, a normal recipe or something wrong ???

everything is fine there according to this recipe ...
baking more than once ... delicious! peki!

everything is fine there according to this recipe ...
baking more than once ... delicious! peki!

yeah, right now, the rye will be finished, and I'll go put it again, thank you all

And I, in connection with Easter, will also intensively use HP. Tell me, after the bread is baked, should you let the oven cool down and how long or can you put the second one right away?

[Mona]

And kvass, incidentally, is not dry. It can replace malt. Or leavened wort. It was written above.

Mona, but how to use leavened wort? 1 tbsp. l. malt is equal to 1 tbsp. l. wort?
Stool, yesterday I baked Easter cake exactly according to this recipe. I can't say anything about the taste, since I will try it only on Easter. But the cake is baked, you can feel its softness, very fragrant. Only the roof burst.
Now I will decorate.

[Mona]

And I, in connection with Easter, will also intensively use HP. Tell me, after the bread is baked, should you let the oven cool down and how long or can you put the second one right away?

Mona, the stove must cool down. It will not start a new cycle until it has cooled down to the desired temperature. A message will flash on the display.

You just need to open the stove and it will cool down sooner.

[Mona]

Mona, but how to use leavened wort? 1 tbsp. l. malt is equal to 1 tbsp. l. wort?

I know about wort that it is possible, but I did not do it myself, because I use dry kvass. Someone else can suggest.

I know about wort that it is possible, but I did not do it myself, because I use dry kvass. Someone else can suggest.

Then the question is, is a spoonful of dry kvass equal to a spoonful of malt?

Then the question is, is a spoonful of dry kvass equal to a spoonful of malt?

In general, they write that they should replace it with the same amount of dry kvass, but I read its composition. There malt, ground wheat-rye crackers, salt and yeast. We discard the yeast right away, but there are also crackers in addition to malt, so I add more kvass than malt. Instead of 2 tablespoons of malt, I put 3 tablespoons of kvass .. Yes, and there is salt in the kvass, it also presses somewhere in the subconscious that you need to put a little less salt.

Can you please tell me that there is no baking delay in the 501st model?
Now I was looking in the instructions, but there is a footnote that this is only for the 500th.
Horrible.

Can you please tell me that there is no baking delay in the 501st model?
Now I was looking in the instructions, but there is a footnote that this is only for the 500th.
Horrible.

No for the Rye, French and Gluten-free mode, the rest are, the timer sets the time after which you want to take out the bread, that is, the sum of the mode + delay. Or do you just need a timer in mode 12 Baking?

Mona, thanks a lot!
All footnotes with asterisks must be read carefully.

That is, if I want to bake bread on program 1, and take it out at 8 in the morning, and the current time
for example 00-00, then on the timer I put the number 8?

Mona, thanks a lot!
All footnotes with asterisks must be read carefully.

That is, if I want to bake bread on program 1, and take it out at 8 am, and the current time
for example 00-00, then on the timer I put the number 8?

Yes, that's right.

Good day! For almost a month they chose a stove, the choice was between LG and Panasonic, the latest models that were brought to our city are 2500, neither 2501 nor 2502 can be bought from us, and if possible, I don’t know it ... It's expensive through the Internet. , expensive delivery, so the choice fell on 2500, here she stands in front of me, so pretty, white and very beloved! Take a newcomer to your ranks! I like to tinker with the dough, but all the time I did everything with my hands, and then I was tempted by the technique ...I have a question, have you made a mistake with the choice of this model? I read the forum, almost all 2501 and 2502, is there a big difference with my model? I'm worried as a schoolgirl, will it be possible or not to create masterpieces? We will deliver the first bread tomorrow with my daughter, I think there will be many questions, I hope for your help, bakers!

I have 2500, which I have not done already in x / n !!! and dough, for pies and dough for dumplings, a variety of bread: rye, with additives, with bran, in general, you will not regret it.

I have 2500, which I have not done already in x / n !!! and dough, for pies and dough for dumplings, a variety of bread: rye, with additives, with bran, in general, you will not regret it.

agree! there is no function for rye bread, but I bake (you can see my recipes)

I have a question, have you made a mistake with the choice of this model? I read the forum, almost all 2501 and 2502, is there a big difference with my model?

Personally, in the presence of all the above models on sale, I purposefully wanted 2500. All the same, I would not use the pure rye bread program later, but combined it, I would also manage without a dispenser calmly, but it was a lot too much. Yeast dispenser all the more past, I bake raw. So you bought, rejoice, and delicious bread for you.

I like to tinker with the dough, but all the time I did everything with my hands, and then I was tempted by the technique ...

You will not be disappointed, that's for sure! The first time you cook the dough in it (at least "Simple" - the first recipe from page 25) - you will simply be thrilled with pleasure, squeezing this tender warm bun with your hands, kneading by hand such an effect cannot be achieved. put on two baking sheets of pies - and in 30 minutes they are ready! No hassle.

Personally, in the presence of all the above models on sale, I purposefully wanted 2500. All the same, I would not use the pure rye bread program later, but combined it, I would also manage without a dispenser calmly, but it was a lot too much. Yeast dispenser all the more past, I bake raw. So you bought, rejoice, and delicious bread for you.

I read about the dispensary that it opens with a terrible crash. I bake on the timer by morning, and the absence of a dispensary is very happy, we sleep well

Thanks everybody! Let's start experimenting tomorrow! For a long time I have not been so happy about any purchases, but here it is like a child! And also after your feedback I was inspired! Thanks again to everyone! Let's start with the usual bread, maybe store bread won't come in handy now!

Congratulations on your purchase! Of course, after my bread, the store will not want to eat, at least I bought a stove 3 weeks ago and it has been exactly that long time that we have not bought bread in the store. The son says that my most delicious Today I put the cake, walk in circles around the stove, waiting for it to rise completely and it will be possible to transfer it to the oven. The oven kneads the dough amazingly, indeed, it is difficult to achieve such an effect with your hands. Successful bread to you!

[Olga40]

Olga40 , congratulations on your purchase!
My husband gave me a stove only on Monday, I have already baked four bread and one cake.
Everything turned out! And you will definitely succeed.
I already want to invent my own kind of bread

I'm going to try some pies this Easter week.

Be sure to boast about your first bread.

I have been using the bread maker for a year, but the state of delight and joy from using the bread maker does not go away. I adore her.