Bread makers any good these days?
Discussion
Lots of useful advice on here regarding recipes to make a decent loaf in the Panasonic bread maker.
I find you can’t go wrong just by following the following basics-
Use Allisons Easy Bake dried yeast. Tried others and they just don’t work as well. Probably the single best tip I could give. Keep it in the fridge once opened and use within 4 weeks.
If making wholemeal bread, use Carrs wholemeal flour, white bread less critical.
Water should be tepid, not hot or cold.
Use the automatic yeast dispenser to keep it separate from the main ingredients.
Don’t use the timed function initially. Get the recipe and technique nailed first.
Start with a simple white loaf recipe in the book provided, it works and is the easiest to get right if the above tips are followed. Adjust to suit your own preferences over time.
Progress to a wholemeal or speciality loaf once you have produced a simple white.
I find you can’t go wrong just by following the following basics-
Use Allisons Easy Bake dried yeast. Tried others and they just don’t work as well. Probably the single best tip I could give. Keep it in the fridge once opened and use within 4 weeks.
If making wholemeal bread, use Carrs wholemeal flour, white bread less critical.
Water should be tepid, not hot or cold.
Use the automatic yeast dispenser to keep it separate from the main ingredients.
Don’t use the timed function initially. Get the recipe and technique nailed first.
Start with a simple white loaf recipe in the book provided, it works and is the easiest to get right if the above tips are followed. Adjust to suit your own preferences over time.
Progress to a wholemeal or speciality loaf once you have produced a simple white.
Edited by Ham_and_Jam on Tuesday 28th March 09:53
Whilst we use ours “successfully” i find the bread lacks something; density and flavour… and the crust is weak and goes soft after an hour or two. Its not crunchy.
Yes, it is a step up from supermarket sliced but it’s not that amazing. Not convinced it’s worth the effort over a speciality loaf from our local Waitrose.
What are we doing wrong??
We have the top of the line Panasonic.
Yes, it is a step up from supermarket sliced but it’s not that amazing. Not convinced it’s worth the effort over a speciality loaf from our local Waitrose.
What are we doing wrong??
We have the top of the line Panasonic.
DoubleSix said:
Whilst we use ours “successfully” i find the bread lacks something; density and flavour… and the crust is weak and goes soft after an hour or two. Its not crunchy.
Yes, it is a step up from supermarket sliced but it’s not that amazing. Not convinced it’s worth the effort over a speciality loaf from our local Waitrose.
What are we doing wrong??
We have the top of the line Panasonic.
What bread are you making? Yes, it is a step up from supermarket sliced but it’s not that amazing. Not convinced it’s worth the effort over a speciality loaf from our local Waitrose.
What are we doing wrong??
We have the top of the line Panasonic.
Ham_and_Jam said:
Lots of useful advice on here regarding recipes to make a decent loaf in the Panasonic bread maker.
I find you can’t go wrong just by following the following basics-
Use Allisons Easy Bake dried yeast. Tried others and they just don’t work as well. Probably the single best tip I could give. Keep it in the fridge once opened and use within 4 weeks.
If making wholemeal bread, use Carrs wholemeal flour, white bread less critical.
Water should be tepid, not hot or cold.
Use the automatic yeast dispenser to keep it separate from the main ingredients.
Don’t use the timed function initially. Get the recipe and technique nailed first.
Start with a simple white loaf recipe in the book provided, it works and is the easiest to get right if the above tips are followed. Adjust to suit your own preferences over time.
Progress to a wholemeal or speciality loaf once you have produced a simple white.
I'f I'm honest out of the 200+ loaves we've made with our Panasonic SD2501 the only times its failed is when I've made a mistake with the ingredient amounts or missed something out (the paddle a few times!). Whether its made with or without the timer, warm/cold water, different types of yeast/flour its always produced excellent results.I find you can’t go wrong just by following the following basics-
Use Allisons Easy Bake dried yeast. Tried others and they just don’t work as well. Probably the single best tip I could give. Keep it in the fridge once opened and use within 4 weeks.
If making wholemeal bread, use Carrs wholemeal flour, white bread less critical.
Water should be tepid, not hot or cold.
Use the automatic yeast dispenser to keep it separate from the main ingredients.
Don’t use the timed function initially. Get the recipe and technique nailed first.
Start with a simple white loaf recipe in the book provided, it works and is the easiest to get right if the above tips are followed. Adjust to suit your own preferences over time.
Progress to a wholemeal or speciality loaf once you have produced a simple white.
Edited by Ham_and_Jam on Tuesday 28th March 09:53
Wouldn't recommend anything else.
Ham_and_Jam said:
DoubleSix said:
Whilst we use ours “successfully” i find the bread lacks something; density and flavour… and the crust is weak and goes soft after an hour or two. Its not crunchy.
Yes, it is a step up from supermarket sliced but it’s not that amazing. Not convinced it’s worth the effort over a speciality loaf from our local Waitrose.
What are we doing wrong??
We have the top of the line Panasonic.
What bread are you making? Yes, it is a step up from supermarket sliced but it’s not that amazing. Not convinced it’s worth the effort over a speciality loaf from our local Waitrose.
What are we doing wrong??
We have the top of the line Panasonic.
DoubleSix said:
Mainly whites but a few wholemeals which i prefer. Just can’t achieve the ‘bakery’ level results i was hoping for.
Have you tried making a speciality bread in the breadmaker? If you’re making bog standard white / wholemeal loaves, they will taste OK but not anything special.There are a few recipes in the Panasonic book for French / Rustic French bread, Ciabata, Spelt and Rye breads. If you want them to taste like the bakery breads you will have to use the ingredients to make them. I would start with the Rustic French and go from there-
Strong White Flour 400g
Strong Wholemeal Flour 400g
Rye Flour 50g
Butter 15g
Salt 1 tsp
Water 310ml
Yeast 1tsp
That will give you more of the flavour and texture I think you are looking for. Remember also you can vary crust to give a darker crisper finish on the breadmaker.
I would also add fresh bread never really tastes as good the next day So make and eat it fresh, and freeze any the same day it is made. It defrosts great if frozen fresh.
theboyrob said:
I'f I'm honest out of the 200+ loaves we've made with our Panasonic SD2501 the only times its failed is when I've made a mistake with the ingredient amounts or missed something out (the paddle a few times!). Whether its made with or without the timer, warm/cold water, different types of yeast/flour its always produced excellent results.
Wouldn't recommend anything else.
I tend to agree with you, but the Allisons Easy Bake yeast makes it almost bomb proof.Wouldn't recommend anything else.
I’ve also had a couple of paddle missing moments as well!!
Ham_and_Jam said:
Lots of useful advice on here regarding recipes to make a decent loaf in the Panasonic bread maker.
I find you can’t go wrong just by following the following basics-
Use Allisons Easy Bake dried yeast. Tried others and they just don’t work as well. Probably the single best tip I could give. Keep it in the fridge once opened and use within 4 weeks.
If making wholemeal bread, use Carrs wholemeal flour, white bread less critical.
Water should be tepid, not hot or cold.
Use the automatic yeast dispenser to keep it separate from the main ingredients.
Don’t use the timed function initially. Get the recipe and technique nailed first.
Start with a simple white loaf recipe in the book provided, it works and is the easiest to get right if the above tips are followed. Adjust to suit your own preferences over time.
Progress to a wholemeal or speciality loaf once you have produced a simple white.
This. I find you can’t go wrong just by following the following basics-
Use Allisons Easy Bake dried yeast. Tried others and they just don’t work as well. Probably the single best tip I could give. Keep it in the fridge once opened and use within 4 weeks.
If making wholemeal bread, use Carrs wholemeal flour, white bread less critical.
Water should be tepid, not hot or cold.
Use the automatic yeast dispenser to keep it separate from the main ingredients.
Don’t use the timed function initially. Get the recipe and technique nailed first.
Start with a simple white loaf recipe in the book provided, it works and is the easiest to get right if the above tips are followed. Adjust to suit your own preferences over time.
Progress to a wholemeal or speciality loaf once you have produced a simple white.
Edited by Ham_and_Jam on Tuesday 28th March 09:53
We bake every 2 days. Always perfect unless you forget the yeast!!
Ham_and_Jam said:
I would also add fresh bread never really tastes as good the next day
A good friend of my dad’s, sadly no longer with us, used to say that any bread that’s still nice the day after it was made isn’t bread….We tend to make the smaller loaves in our bread maker and with some sandwiches or toast for a family of 4 the whole loaf is gone in a few hours anyway. If there is any left, wrap it up in a tea towel and despite what I said above it’ll still make nice toast the following day anyway.
As stated I only bought a bread machine because Wifey wanted one as I got fed up of making my own on a regular basis - even though our two ovens have bread making functions including steam, proofing functions. We are very happy with the bread machine so far for everyday bread and Wifey is happy to use it. The recipe I've used in the past for a 'sticky' Malt loaf (Soreen style) didn't quite work and sunk a lot but still very very tasty but I know I can adapt the recipe to suit.
For those in here that are having problems with either recipe or doubts about their machine - might I suggest they try it with a ready made mix such as "Wrights" it's super easy as an everyday bread and available in several mixes (Cheddar and Sundried Tomato being one of my favourites). Tesco do their own version but it is exactly the same as Wrights for £1 a packet........
And I'll say again that the ice-cream attachment is an out and out win for the Gastroback
For those in here that are having problems with either recipe or doubts about their machine - might I suggest they try it with a ready made mix such as "Wrights" it's super easy as an everyday bread and available in several mixes (Cheddar and Sundried Tomato being one of my favourites). Tesco do their own version but it is exactly the same as Wrights for £1 a packet........
And I'll say again that the ice-cream attachment is an out and out win for the Gastroback
Getting the hang of it and bread making is no longer a chore! I've been looking for a recipe for a very soft and long lasting sandwich loaf and this is it.......
https://breaddad.com/extra-soft-bread-machine-brea...
First loaf was too sweet so i now use 1 Tbs of sugar and not 3
Also been working on malt loaf (Soren style)...............
Wifey loves it but for me it needs more malt extract and/or black treacle. The next one will be a variant of that Greek Yogurt recipe above.
https://breaddad.com/extra-soft-bread-machine-brea...
First loaf was too sweet so i now use 1 Tbs of sugar and not 3
Also been working on malt loaf (Soren style)...............
Wifey loves it but for me it needs more malt extract and/or black treacle. The next one will be a variant of that Greek Yogurt recipe above.
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