Panasonic SD-257. White bread with semolina

Panasonic SD-257. White bread with semolina

Category: Yeast bread

Ingredients
Dry yeast	1.5 tsp.
Wheat flour	400 g
Semolina	100 g
Salt	1.5 tsp.
Sugar	1.5 tbsp. l.
Olive oil	2 tbsp. l.
Warm water	330 ml

Cooking method

• We put the products in a bucket according to the instructions - first dry ...


• .... then butter ...


• ... and water


• We put the bucket in the stove, set the program: basic, size L, dark crust. Start


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Note

I dreamed about a bread maker for a very long time and, lo and behold !!! about three months ago I became its happy owner. First I baked according to the simplest recipe from the instructions, now I bake according to different recipes, but the simplest white bread is still a favorite. It turns out always and always very airy, even "fluffy" My mother especially respects him - two loaves a week for her beloved

thanks for the recipe! it turned out just wonderful - high and airy, it is absolutely impossible to wait until it cools down))))) and the crust mmm ..)))

Hello! Recently on the site, I am writing my first review. Your bread is so wonderful! I don't have a camera, I won't be able to brag, but believe me - it turned out amazingly! Thanks for the recipe!

[Annajour, Lidusha]

Annajour, Lidusha , I am very glad that you got the bread! Thanks for the feedback

A very interesting recipe, but the size is clearly XL. I am writing to the sclerotic.

[MOM SONY]

MOM SONY, according to the book for HP for size XL you need 600 g of flour, but here 500
I once made XL, it turned out very large bread, rested against the lid and turned out flattened. It seems that if it were not for the lid, it would have risen by 10 centimeters above the bucket

Thank you, I'll take note. This decoy does such miracles.

Can I ask a stupid question? Can you cook such bread in mulinex? if possible, then do you need to change something or do everything as it is?
P.S Can you replace oil with ordinary vegetable oil? Will it be very different from olive?

[Moby]

Moby
Until julia-bor is missing, may I answer you? Of course you can, you don't need to change anything ... Feel free to replace the oil with any available one. It is unlikely that you will feel a noticeable difference in taste. .

Oh, thank you so much, I will try !!!!

Hello everyone from a novice baker!
I baked my very first bread using this recipe!
I was looking for my stove in online stores, and then, by chance, I called our retail store, and she, my dear, Panasonechka 257, is waiting for me there, they brought 5 pieces that day, grabbed the last one ... Naturally, I chose that recipe, for whom, I had it all, so eager to start



The bread turned out to be very, very pretty, both outside and inside, soft, baked, ... I didn't even expect (I was preparing for the "first pancake"), BUT, for some reason, the bread seemed to me to taste "the most ordinary", a little bland , whether. Or is it because I really love "black" bread, but I am indifferent to white.
Nevertheless, THANKS to the author! If the first bread did not work out, I would be very upset.
Oh, if I could add something tasty to this recipe, yes, sausage or dill ... but I don't know yet if I add something, how to change (or not) the amount of other ingredients.

novice baker!

What a beautiful firstborn you have turned out

[osska]

osska, very nice bread turned out
I think that if you add dill, then the amount of other ingredients does not need to be changed. I sometimes add fried onions. It turns out tasty

[julia-bor]

Thank you very much!
Good recipe, I will try supplements. And I already fell in love with my stove! At first she seemed to me not very pretty, but she somehow perfectly fit into her place ...now I bake the same bread with raw smoked sausage ... I need to try the dispenser at work ... Tomorrow they promised to bring rye flour, I will move on.
julia-bor , exactly, it will be delicious with an onion ... but how do you add an onion? Rather, at what point?

Thanks for the recipe !!!
I bought a bread maker, recently, I decided to make bread myself.
Before the first use I went to this site, and I came across your recipe.
Everything turned out perfect !!! and the first time. So the first pancake was not a lump at all, but a delicious loaf of bread !!!

[zara_69]

sure, it will be delicious with the onion ... but how do you add the onion? Rather, at what point?

I put the onion in the dispenser. I have ready-made fried onions, they are so dry, very convenient and tasty.
zara_69, gladly that the first pancake is not lumpy

[julia-bor]

julia-bor, now there is bread according to your recipe in the oven. True, I put milk powder in it. When the photo report is baked I will present

[ESmith]

ESmith, I wait with excitement and believe that the bread will turn out and like it !!!

[julia-bor]

julia-bor, I was too clever with bread




The bread rose only twice, the crust turned out to be harsh, although I set the average. Probably all the same it was not necessary to add milk ...
But it turned out delicious, and not as airy as usual, the bread is convenient for sandwiches

It turned out great!
And for the taste, buckwheat flour or flakes are wonderfully set off!

and the size of bread in pansonica L is how many grams to expose (750,900,1000)

and the size of bread in pansonica L is how many grams to expose (750,900,1000)

In Panasonic L is for 500g flour (medium size)

I tried to bake my first bread according to your recipe. The bread rose over the bucket and liked the taste. only now his "roof" was torn apart.
I read here that you can add fried onions. If you fry it with 1 tbsp. spoon of oil, then it is necessary to pour into the dough then not 2 tablespoons of oil, but one?
I also have at the bottom in the middle of the bread (where the knife was), the crumb is dense and brown. This is normal?
And the last question, how to carefully remove the bread from the bucket? I shook it this way and that, but it did not fall out Somehow I shook it out, but all the sprinkling flew around and slightly damaged the crust

[ESmith]

ESmith , but I liked your bread is very cute

I tried to bake my first bread according to your recipe. The bread rose over the bucket and liked the taste. only now his "roof" was torn apart. What can this be from and how to deal with it?

You can read about the "roof" here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=582.0 My bread also sometimes has problems with the "roof", but I am calm about it, because the taste does not suffer

I don't know how to insert a photo

Here is a Temka about a photo https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0

I read here that you can add fried onions. If you fry it with 1 tbsp. spoon of oil, then it is necessary to pour into the dough then not 2 tablespoons of oil, but one?

I would do so

I also have at the bottom in the middle of the bread (where the knife was), the crumb is dense and brown. This is normal?

Probably okay. I also have a small crust around the knife.

And the last question, how to carefully remove the bread from the bucket? I shook it this way and that, but it did not fall out Somehow I shook it out, but all the sprinkling flew around and slightly damaged the crust

I usually get bread very easily out of the bucket, so I don't know what to say ...

excellent bread, on the crust "average" is also very beautiful! Thank you very much!!!!

And if you add raisins (soft, rolled in flour) to this recipe according to the main program with raisins, then what should the bun look like during the first batch? watery or, on the contrary, more tight?

The bun should be regular or it can be softer if there is a lot of baking in the dough (sugar, eggs, butter).

we will make it softer then otherwise with raisins the bread rose only by 11 cm, and without it it looked out of the bucket

with and without raisins - was the rest of the recipe the same?
Bread with raisins - what is the recipe?

The recipe from the first page "White bread with semolina". Always turned out tall. Then I decided to add some variety :) I didn't change anything in the recipe, I just added a handful of raisins and poured st. l. less flour than usual. The bread is tasty, but denser

Thanks for the recipe, I did not deviate from it, and this is what happened:



Very tasty, shelf-stable and does not stale

[Melisa72ru]

Melisa72ru, super Such handsome I'm glad that I liked the bread

Delicious bread, but very colorful, and for some reason the crust turned out to be crumbly, like a cookie.

And I baked bread according to this recipe. I just added some finely chopped walnuts. The bread turned out to be very tasty, but here it is interesting: the crumb has a pinkish tint, even rather lilac. This is from nuts, what do you think? Or why?

It is quite possible, especially if you added them at the beginning of the batch and they grind into crumbs

I added them to the dispenser.

I also often bake this bread - a win-win !! I just add mustard oil and the bread turns out to be a little yellowish - natural mustard bread !!

Good afternoon everyone! I put this bread ... And immediately the question: the author has a beautiful bun in the photo, but I had to add 4 tsp. flour (with a good top). Only after that a handsome bun was formed. Maybe I was in a hurry and should have not interfered in the process? But the dough stuck to one side and did not want to come off it. Result in 3 hours

[Teillet]

Teillet
In any wheat bread, the right bun is the main criterion for success. The flour is different for everyone, so you did everything right by adding flour to the dough. I wish you success!

The bread is ready. In every sense: baked and ... half is gone. My son and grandfather knew how to use tea and butter. I thought that tomorrow I will not bake. Wrong O-O-VERY good bread !!! A neat roof rose above the bucket. And the crumb especially pleases: it does not crumble, it is soft. HUGE thanks to the author !!!

Can I ask a stupid question? Can you cook such bread in mulinex? if possible, then do you need to change something or do everything as it is?
P.S Can you replace oil with ordinary vegetable oil? Will it be very different from olive?

Sure you may! I have Mulka. Everything works out great! I pour only 300 ml of water, refined vegetable oil. Good luck!

Hello! Today I became the owner of a Panasonic 2501 bread machine. I found your recipe and baked the first bread just with a bang. The whole family liked it. The husband even took a picture. When they put it on, I was very afraid that something would go wrong. But everything turned out great. Now the family is waiting for the next experiments. Thanks for the recipe)))

Here I read and get upset, well, everyone did it, but I don't have something. This is my first bread in a bread machine, I really wanted it to work! I tell you: it means bread, despite everything delicious, BUT it turned out to be quite low, with a dense dense crust, and the crumb is heavy, although everyone writes that it should be airy!
In any case, thanks a lot to the author for the recipe, I will try again and again!

Here I read and get upset, well, everyone did it, but I don't have something. This is my first bread in a bread machine, I really wanted it to work! I tell you: it means bread, despite everything delicious, BUT it turned out to be quite low, with a dense dense crust, and the crumb is heavy, although everyone writes that it should be airy!
In any case, thanks a lot to the author for the recipe, I will try again and again!

Measure and add ingredients correctly. Watch out for the kolobok.

Here I read and get upset, well, everyone did it, but I don't have something.

Try to work with this theme Bread failed again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Bread requires attention and patience, success!

Here I read and get upset, well, everyone did it, but I don't have something. This is my first bread in a bread machine, I really wanted it to work! I tell you: it means bread, despite everything delicious, BUT it turned out to be quite low, with a dense dense crust, and the crumb is heavy, although everyone writes that it should be airy!
In any case, thanks a lot to the author for the recipe, I will try again and again!

Hello, try changing yeast. And maybe also flour ... I had that. I bought some Voronezh dry yeast. The result was like yours. As soon as I bought Fermipan, everything worked out. Good luck!

And I had SAF-moment instant yeast and Aladushkin flour. Here's what bread turned out

Saf is a moment, saf + plus is also excellent yeast. We sell them quickly. Not always available for sale. Therefore, on occasion I take a couple of packages. Now there are 2 pieces in stock. (expiry date 2013). By that time I use it. In the meantime, I'm baking Fermipan.
More often people in my city (at least my friends and acquaintances) use Lviv yeast. But I like them much less. And the price is the same.
But flour is only Khlebodar! We have such a company. Excellent quality and lowest price. True, I take from them at the mill.
Once I bought a Russian Makfa for the sake of sports interest. Good flour, but 2-2.5 times more expensive than Khlebodar's flour.

In our city of Fermipan, I have not seen, but there is Saf

Thanks to the author for the recipe! I'm new to baking (a couple of weeks). And the fact that this bread turned out made me happy. The truth is not the same as that of the author, but also not bad. For some reason, my buns do not rise evenly from both sides, but as if in a small hill Here the yeast Saf-l-levure