Telma

Panasonic SD-256 Documentation

Description of mini bakery SD-256

Bread maker in Panasonic SD-256 (part1)
If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator


Tell me, please, what are my actions after adding additives to the test after the beep?
I set the program: the main one with raisins, the display showed the time - 47 minutes, after 47 minutes a signal sounded, I opened the lid and added the raisins, then I close the lid, and on the display there is nothing that I need to press: start / stop? or do not need to press anything additionally, wait - how long to wait?
Bread Pete
You don't have to press anything. The signal simply informs that at this moment you can fall asleep raisins or other additives.
korf
Telma I usually lay everything down at once, I can be wrong - but this does not play a special role. It is even better to sprinkle raisins in dry flour immediately, after sifting it, so the raisins will disperse more evenly over the dough, and not fall all down
Telma
Thanks, but what about lightly fried onions? you can also immediately? I was afraid to take risks and did it in the "basic with raisins"
and then, after laying this very bow, she automatically pressed "Start" and everything went wrong - the button worked like "stop". I had to launch a new mode - I chose the main fast one.
The experiment was a success :) but I want to know how to do it right :) for a month I was working on the main mode according to the book, without improvisation, now I wanted to try new recipes :)
Mila007
If you add additives with all the ingredients at once, then they can grind so that you will not find them there after baking. Their aroma will only be caught, or they will color the dough. And if you put it on a signal, then raisins, onions, seeds (and any other additives) will remain slices in bread
Tiger
For some reason, there is no topic on the 256th bread machine
Perhaps because it is not as common as 257 and 255.
BUT! Surely there are owners of this particular model, and for those who come to this site for the first time it will be nice to read the topic about 254, and about 255, and about 257 and about 256th too

I have had a 256 stove for almost three weeks now. During this time, I baked 20 breads.
The stove only pleases. Not a single glitch, not a single puncture, not a single failure (TTT!)

I liked the Mustard Milk Bread from Yana very much. : nyam: We have repeated it three times already, although all the other recipes are new each time.

I bought rye flour at the weekend - now I will start trying rye bread. Although there is no Rye mode in our oven, there are many recipes on the forum that allow you to bake rye bread without specials. mode and special. shoulder blades.

Let's share proven recipes, good luck and help each other in possible difficulties
Girulka
lana7386, Tigger, answer you have almost identical stoves: you do not have a dispenser. So I am interested in this question - your stove beeps always with any batch, reminding you that you can add additives or how, when the signal goes and how long how many times does it beep and loud? I have a dispenser and there you just need to select this function and that's it - it does not squeak unnecessarily (like the Kenwood 450 - it squeals constantly with any batch!)
Lana
Quote: ZHIRULKA

you do not have a dispenser. ...

your stove beeps always with any batch, reminding you that you can add additives or how, when the signal goes and how long how many times does it beep and loud?

I have a dispenser and there you just need to select this function and that's it - it does not squeak unnecessarily (like the Kenwood 450 - it squeals constantly with any batch!)
ZHIRULKA
There is no dispenser, but in the Basic and Diet programs you can set the Baking with raisins mode, only then HP 8 times quietly, but enough to hear it squeak. In other programs this mode cannot be set and it does not beep. You can set Raisin Dough in Basic and Diet. Will squeak
You ask, if HP allows it, then it beeps. The rest of the time it works quietly and silently!
Tiger
Quote: lana7386

Tiger
You can see that I have 254, so I am interested to know how the bucket and the coating differ. Describe or, if possible, take a picture
I'm afraid that I'm not a photographer, and even if I take a picture, nothing will be visible

BUT, as I read from the topic where these ovens were compared - in the 256th the coating is improved, which will wear out less when shaking out bread with a dense crust or when baking bread with additives such as seeds.
The coating itself is black with small tiny light dots - this is probably the same diamond additives as they promise in the description =)
Since I have nothing but a stove, I can't say how really durable this new coating is .. boom look =)
Everyone loves bread with seeds in our country, so we will often bake it.

Other than this coverage, there is no difference between 254 and 256. And as far as I know, now instead of 254 and 255, 256 and 257 are on sale.

Well, about the squeak they have already answered =))) indeed, it beeps only if the program "With raisins" is selected - dough or bread. In other cases, it works VERY quietly. Which is very convenient, since we often put bread overnight. Absolutely not disturbing sleep
Matilda-N
Yesterday I bought a Panasonic SD-256 bread maker. and today I baked bread in it according to the recipe from the book, I am happy with the result. https://Mcooker-enn.tomathouse.com/r-image/s53.r.1/i140/1010/3c/08d5f9ca79b3.jpgegg bread, size L, dark crust
korf
I generally put the raisins right away when I sift the flour - I throw the raisins in there and dump them in the flour - then it does not sink to the bottom)
Lana
Quote: Tigger

Tiger
The coating itself is black with small tiny light dots - this is probably the same diamond additives as they promise in the description =)
Since I have nothing but a stove, I can't say how really durable this new coating is .. boom look =)
Thank you, Tiger , for answer. Interestingly, but in my 254 model you can put a new bucket from the 256 model and how much does it cost? This question is most likely for our tech expert. characteristics of HP
sazalexter
lana7386 Mixer assemblies with the same part number ADA29A115 if they have not changed the bucket geometry, then they will fit each other. More precisely, I do not have information
Tiger
I'll boast about bread here too
This is Hokkaido Dairy Japanese Bread - a lazy option in a bread maker
In the photo there is a "bad" option, because it got out of the bucket and fried to the lid. Baked on the timer at night. Now I put not 5 grams of dry yeast, but 2 tsp. Then he turns out to be tall, but does not stick to the lid

Bread maker in Panasonic SD-256 (part1)

Bread maker in Panasonic SD-256 (part1)
Matilda-N
Quote: korf

I generally put the raisins right away when I sift the flour - I throw the raisins there and dump them in flour - then it does not sink to the bottom)
I would like to know more about raisins. that is, it must first be rinsed, dried, and then added at the time of laying immediately with flour? But at the same time, during kneading, the raisins will remain intact, or will they all grind? : :) and if anyone has this bread in a cut, post a photo.
Rina
Matilda, I don't know about the others, but I have raisins, if you put it right away with all the ingredients, they grind safely.

I scald the raisins for a sweet roll, blot them with a towel, roll them in flour, shake off the excess flour through a sieve. Then I put the raisins in the dispenser.
(although, I'll tell you a secret, I like a lot more raisins in baked goods than the dispenser allows, so I just wait for a click and then throw a handful into the bucket, by the way, and close the dispenser)
Matilda-N
I don’t have a dispenser and I thought if the raisins weren’t grinded, could I put them right in the flour and bake in the basic mode, but I would like the raisins to be whole, so it’s worth waiting for the signal, and then pouring the raisins Rina72 thanks for the answer.
korf
Matilda-N - my raisins remain intact)

Rina72 -
Quote: Rina72

I have raisins, if you put it right away with all the ingredients, they grind safely.
- it surprised me Pts)

I also throw a seed into Borodino bread, it also remains whole
Rina
Quote: korf

I generally put the raisins right away when I sift the flour - I throw the raisins there and dump them in the flour - then it does not sink to the bottom)
Excuse me, but in what recipe for yeast dough can raisins sink to the bottom? I only met this in baking muffins, but not in yeast.
rinishek
Comrades - Panasonic, but tell me - is the shape of the loaf square or more like a brick? Top view would be a bucket
sazalexter
rinishek the shape is close to the traditional brick, only stretched to the top
korf
Rina72 - the sad first experience of the same Borodinsky - all the raisins are at the bottom)) But it was the cupcake reception - stirring the raisins in flour - helped
rinishek
sazalexter - thanks for the info, everything is clear! but the bucket is the same shape as the previous Panasiks, right?

Quote: korf

rinishek - I can treat you to a loaf - you will see and appreciate it yourself)
- I catch the word! let's exchange loaves! I will at least try the Panasonic bread! so I dream of poyuzat this stove!

sazalexter
rinishek For all Panasonic I will not say, but 254,255,256,257 buckets are the same in shape
Tiger
The bucket when viewed from above is shaped like a rectangle.
Here it is found on the Internet

Bread maker in Panasonic SD-256 (part1)
rinishek
thanks comrades dear! you dispelled my doubts
to everyone who answered -
owlblack
And I just bought 256 today (257 were not on sale). By the topics in the forum, I already understood that rye bread can be baked in this model. You just need to buy a shovel for rye. Can you tell me where you can make such a valuable purchase?
sazalexter
owlblack In the service center
Margit
Quote: owlblack

And I just bought 256 today (257 were not on sale). By the topics in the forum, I already understood that rye bread can be baked in this model. You just need to buy a shovel for rye. Can you tell me where you can make such a valuable purchase?
I have a model 255 with a spatula for rye, but I have baked rye bread many times, but I forget to change the spatula all the time, and nothing, the bread always turns out amazing!
owlblack
Thank you! I'll try.
owlblack
I baked my first bread tonight. I chose Dairy from the recipe book. I placed the crust dark (I read on the website that the oven starts to make the crust darker over time, so I decided that this one will look like a medium one) and size M. I'll say right away - the bread is baked. However, the taste struck me as bland, not at all like a store one. The texture is finely pored. I'm fine. But my father said that the bread is tasteless and the crust is thick. The crust is really thick, you press on it, it doesn't even squeeze through. Is this how it should be?
Bread maker in Panasonic SD-256 (part1)
Yak Fighter
Does anyone know what the coverage of the bucket and checkbox is on the SD-256? I noticed a few scratches on the flag ... if the coating is Teflon, then the flag will probably need to be changed ...
Matilda-N
owlblack - Congratulations on your purchase! YOU WILL GET EVERYTHING! I have exactly the same stove. she just started to master it. As for the crust, try baking on a light crust! The main thing is not to despair - here on the forum there are many experienced bakers who will certainly help and prompt you. Success in baking
Matilda-N
Yak Fighter Teflon diamond fluoride coating is used.
Yak Fighter
Matilda-N , And what does it mean? Is there any muck (hydrofluoric acid etc) entering the bread through scratches?
Admin
Quote: owlblack

But my father said that the bread is tasteless and the crust is thick. The crust is really thick, you press on it, it doesn't even squeeze through. Is this how it should be?

Not everyone likes homemade bread, especially older people - they are used to eating store bread
It takes time to get used to it. Try a different bread recipe.

The crust depends on x \ n (how you fry) and on the composition of the laid products.
Try to grease the crust with vegetable oil (I make it olive oil) and cover with a towel after baking - let it cool, the crust will become softer and tastier
Rina
Quote: Yak Fighter

Matilda-N , And what does it mean? Is there any muck (hydrofluoric acid etc) entering the bread through scratches?
Where do you think something might come from? From the thickness of the non-stick coating? Is it composite? And underneath is the most common food metal. All that nasty stuff that was usually scared about non-stick coatings can actually stand out, but with very strong heating (usually at such a temperature when the coating just starts to give off fumes and peel off the metal). That is why an empty frying pan should not be put on the fire.

Quote: owlblack

I will say right away - the bread is baked. However, the taste struck me as bland, not at all like a store one. The texture is finely pored. I'm fine. But my father said that the bread is tasteless and the crust is thick. The crust is really thick, you press on it, it doesn't even squeeze through. Is this how it should be?
I, too, could not get used to the bread according to the main recipe. But several times, having picked up information here and in books, after thinking a little, I began to receive exactly the kind of bread that I like.
The main problem with bread from a bread machine is the relatively short fermentation time of the dough. In this case, not all processes go through the test. Yeast dough is called sour for a reason. Try adding some acid (natural apple cider vinegar or replacing some or all of the water with enough acidic whey).
Do not put on a dark crust, this can also dry out and make it hard and thick.
I'll tell you a secret. I never take bread out of the bucket right after baking. Usually he sits there until he is warm (when you can take it with your bare hands). And the crust is never oak.

Try to "play" with the ingredients, the recipe is not a dogma. Slightly less or more salt, sugar, replace vegetable oil with butter or unrefined vegetable oil.

owlblack
Today I baked "Bread with Honey and Nuts" from a recipe book. The devil pulled me to replace wheat flour with corn (only 40 grams). I put the crust color medium, size M.
I think I messed up. The knife was stuck in the roll, I barely picked it out. The sides and bottom of the bread are baked normally. The cover is white. And it is somehow heavy, it seems not baked. In an hour, when it cools down, I'll cut it and look. Then I will fall into despondency.
Admin

40 grams of flour for a loaf of bread is not a problem! Most likely they messed up in another place, especially since the bread is damp.

Expose the entire recipe, we'll see - then we'll talk about mistakes
owlblack
BREAD WITH HONEY AND NUTS (from the recipe book)
Dry yeast - 1 tsp
Wheat flour - 400 g.
Salt - 1 2/3 tsp
Sugar - 1 2/3 tbsp. l
Powdered milk - 1 2/3 tbsp. l.
Butter - 1 2/3 tbsp. l.
Honey - 1 2/3 tbsp. l.
Raisins - 40g.
Nuts - 20g
Water - 260 ml.

I added corn flour - 40g, and reduced the amount of wheat flour to 360g.
Weighed everything on the scales. The only thing I forgot was the yeast, mixed with some of the flour, then came to my senses and put this mixture on the bottom, covering it with the remaining flour. Sugar and honey, perhaps, put not 1 2/3, in 2 tsp each. And the quality of milk powder makes me doubt. It seems to me that this is a mixture of powdered and plant milk, it tastes too strange. I washed the raisins, dried them, mixed them with flour, weeded out the excess flour. Basic mode with raisins.
The sides and bottom are brown. The lid is white with a crack. The dough is dull, not baked. But the taste is sweetish, pleasant.
Margit
owlblack, it seems to me that the whole point is in yeast, or the wrong laying of products (contact of yeast with cold water, for example).
What kind of yeast, how long do you use it?
owlblack
Yeast - Saf moment. I have not seen others on sale. Yesterday I ran out of yeast, and today I bought a new package. But their expiration date is fine. I sprinkled the yeast with flour before pouring the water. I do not even know. He climbed well, but not propexes to the end. This is especially visible under the lid. Maybe it was not necessary to wash the raisins? But you can't put a dirty one.
Admin
The recipe seems to be like nothing ...
You put in a lot of muffins, maybe you should have added a little yeast (+ 0.5 tsp.l.) to raise it.
Salt for such an amount of flour is too much, you can add 1.5 tsp.

Dough dough, not baked
Have you been tracking the gingerbread man?
Check the consistency of the kolobok, it is quite possible that there is a little bit of liquid at the moment
owlblack
I baked my first bread yesterday. Everything was fine. So I decided the recipes were okay.
I didn't follow the kolobok. I had to leave, so I told Mom to just fill up the nuts and raisins when the oven beeps.
The instructions say do not open the lid. Although yesterday I periodically dropped in at the stage of a change. It was curious.
I read the section about the bun. But it's hard for me to navigate whether it is normal or not.
Admin
The lid can be opened during the kneading stage - often and constantly, to monitor the consistency of the bun and the kneading of the dough.
at the stage of proofing, it can be opened, but not often and quickly closed.
at the baking stage - DO NOT open!

So learn to track a bun The manual says what a bun should be, you can check it yourself

Rina
With the help of a story about a bun, the belly of a sleeping cat, an earlobe and a woman's breast, I taught my friend to work with her mulinex in half an hour. They baked bread before, but complained that there was no taste. And after the story, bread began to turn out almost always. Moreover, without weights.
owlblack
I'll try again tomorrow. I’ll only buy new yeast and do without corn flour. It is possible that it swells differently, so there was a lot of liquid.
owlblack
And do not tell me what will happen if the liquid or part of it in the dough is replaced with coffee?
And yet, how much is a tablespoon of butter in grams?
Margit
owlblack
First, get some experience in baking delicious bread from the simplest bread recipes, and then you can start experimenting.
Any oil in a tablespoon 15 grams.
Admin
Quote: Rina72

With the help of a story about a bun, a belly of a sleeping cat, an earlobe and a woman's breast, I taught my friend to work with her mulinex in half an hour

So, you told me these tales myself, I only collected all your pearls in one place, turned out to be in place and to help you

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