I’ve had a Panasonic Breadmaker for years. There’s absolutely no need to premix the ingredients in a bowl. It produces excellent results if you just put all the ingredients in the bread pan as per the instructions, in the order specified in the manual. And it’s very easy to slice the bread with a decent knife once it’s had a couple of hours to cool down. I see you’re using a Kuhn Rikon Bread Knife. That should slice through a loaf that’s had a couple of hours to cool down with no trouble.
This was brill, thank you so much. Only difference I did second time around was after mixing ,paused it and removed the mixing paddle. Then no hole in the bottom and it won’t get stuck. Thanks for this! Best video on how to use it I’ve seen so far.
thanks for those kind words. i now only use white flour but use milk instead of water and 1.5 tsps of yeast, a medium crust and it comes out beautiful.
I liked your 'no nonsense' video - but, all that slamming around! I should have turned the sound off. To combine your ingredients in that way gives more washing up....mine goes straight in to the machine's container (forgotten what it's called) in the correct order of course. That sits on the scales. I loved the bread cutting thingy.
Steve! Glad I've kept my bread maker now with the bread free supermarkets! 😏 You've saved me having to track down my instructions. Thanks. Take care of yourself and family. All the best 👍☺️
Glad to have been of help. If you had a bread maker I cannot believe you are still buying shop bread. I haven't bought bread for about 4 years. Mind you my local supermarkets had sold out of bread flour too!
@Isabella Buchanan the last lot my sister in law got was on line from marriages. Seems very good. I now also put in double the yeast amount in a medium loaf. Makes quite a difference.
After seeing this video I made an oat bran loaf from the Panasonic recipe book but adapted it to your instructions including mixing the dry ingredients together, absolutely perfect. I think adding the hour to the time made a huge difference. To my shame when the loaf was cold I could not resist the crust!
Glad you have had success. How far has my video spread I wonder... where in the World are you? I have recently made some bread rolls using a dough recipe and cooked in a conventional oven.... a great success. Lockdown is certainly encouraging new skills in people. Thanks for your comments.
My method is simply to reverse the recommended order. Water first, yeast etc. last. Works every time (except when i forgot the yeast and made a brick). I use an electric slicer which has lasted many years, and works as soon as the bread is cool enough to handle.
Another question - I have bought yeast in sachets of 7g. How many sachets do I need for the medium (i.e. smallest) loaf? Just one sachet? The manual does it in teaspoons.
Hi Steve Very excellent demo.please can you demonstrate how to make jam or marmalade in the bread maker . Look forward two more bread making demos thanks again.
Hi Hilary. Thanks for your comments. Sorry but haven't a clue about making jam or marmalade. I can however recommend making a milk loaf.... something I have only just recently done. I also use 1.5 tsp of yeast instead of .75 for a small loaf. Good luck.
Thank you.I have since refined my technique. I use olive oil instead of butter.... it's easier. And I also do about 350g white, a spoonful of seedy white and sometimes a spoon of whole meal upto 400g. I have also made some ciabatta, which I highly recommend.
That was such a helpful video - perhaps you could add one with step by step instructions on how you made your wooden frame that your bread slicer fitted into? Did the job perfectly!
That was just an old bread board with bits of wood to hold the guide in place. That guide is a cheap plastic one from ebay. I have bought several of those as they keep breaking so I have now made myself an all wood one. I am no carpenter and just used old bits of scrap wood. I will try to add a photo but I am hopeless on this smart phone so don't hold your breath!
I have managed to upload a short video of my home made bread slicer guide. Please tell me if you can see it as I am not sure about the privacy settings I have got. Thanks
Hello, Steve. I have subscribed so that I do not miss any of your other dreary videos. I have just bought a second-hand Panasonic SD 251 from eBay and (of course) there was no instruction manual included. I shall now spend the rest of the day trying to work out how the buttons on the top are operated.
@@SteveBss5 Thank you so much. I managed to download the guide. I am now proficient in making bread. I am quite boastful about it, too. My problem is slicing it. I bought a white plastic slicer, the same as yours. Nightmare. It came from China, so it took ages to come, then I couldn't make my bread slice nicely, like yours. Then I bought a Lakeland one, which does it on the diagonal. Unimpressed, my husband suggested that we buy an uncut loaf and practice. Have you any advice? We don't mind the slices being odd, really. They taste the same. But I think they would look more attractive if they were all the same. IYSWIM. TIA.
@@tessgregory987 those plastic guides are pretty useless. send me your email address. Stevebrooks07@gmail.com I will send you details and photo of my home made slicing guide. I am no carpenter, but managed to cobble together some odd bits of wood. You could probably do the same... it's worth it.
@@SteveBss5 I did find it, and we're going to construct one. By "we", I mean my husband, needless to say. It seems to me that there are a lot of drawbacks to the slicing of bread.
I always use slightly more yeast than the Panasonic recipe book suggests. Say .25 of a teaspoon more. Gives a slightly more open crumb. Makes excellent toast. Results are best if yeast and flour is as fresh as possible.
Yes, I now double my yeast amount. For a medium loaf i use 1.5 teaspoons instead of 0.75. I also put my basic loaf recipe on menu 7 (french loaf). It just takes longer and rests/rises for longer and it makes a difference. Thanks for your comments.
Thanks a lot for the video. Have you tried sour dough in this machine? I do not use yeast but not sure I need to pay 100 more just for this programme in menu. Thanks
I have a panasonic we eat it straight away. Find it dries out pretty fast if left for next day. My machine has a yeast dispenser why are so many people adding the yeast straight into the bread tin.
Made my very first loaf in my new Panasonic! It looks great, except the paddle thingy got embedded in the bottom of the bread! Looking forward to a slice or two tomorrow for breakfast.
Good for you. Yes the paddle sometimes gets stuck in the loaf. My dad seems to always have that problem, but I don't. I tend to leave the loaf in the basin to cool slightly for about 15 minutes after it's finished, this makes it easier to tip the loaf out. May help.
Steve B Thanks for that tip! Just one more question, if you don’t mind! If the recipe says 25g of butter, but you want to use oil instead - is it the same ‘weight’ measurement, or what? Thanks for your help!
Have just looked in my recipe book (supplied with breadmaker) and it says 25g butter translates to 2 table spoons of oil. Oddly enough until I just read that I have been using 1 & 1/2 tbsps of oil! Goes to show that it is not that critical with some of the ingredients. For example I always use 1 whole tsp of yeast instead of 3/4 and 270ml of water instead of 280 as it says in menu 1. I found the less water helped reduce the number of air holes in the bread. It's a matter of trial and error with ingredients/volumes until you get your "perfect" loaf. Have fun.
I once accidentally switched it off half way through and when I switched it back on it picked up where it left off, so yes I think it does continue. Does that answer your question?
The video was for a 50/50 white and wholemeal mix loaf. I think I used 300ml for a medium loaf. I now make only white medium size loaves and the recipe says 280ml but I have found that 270ml creates fewer holes in the bread. It is a matter of experimentation. Thanks for watching and good luck.
As can be seen while you sliced the loaf, the dimensions of the loaf are not convenient for the slicing guide nor, more importantly, for customary use: sandwiches, whatever. They are too tall and not uniform, because the loaf has a rounded top. That is due to the horizontally oriented baking pan of the machine's design. A vertical loaf insures that each slice has the same length and width, far more useful for sandwiches and even for storage in a plastic container. The paddle can do a better job of kneading the bread because it can work the dough against the sides of the baking pan. Buy a vertically oriented bread machine for greater satisfaction!
For that loaf I used 280ml. If you get big air holes in your finished loaf then reduce water to 270ml. The different types of flour absorb water to differing amounts.
@@SteveBss5 I mean the top you close and the walls around the cup in which the bread is made, they are made of plastic. Doesn't that plastic get heated during backing resulting in toxines being released and getting into the bread?
My pedal gets stuck in the finished bread and I have to wrestle with the hot pan to get it out and eventually it comes out with the pedal stuck in the loaf and tears the bread.
Me too. Tip: when you take the bread out of the oven leave it to stand and cool for about 15 minutes before removing the bread from the basin. Then I soak the paddle in the bottom of the basin to ease removal of that.
Hi Irene. There are dozens of bread recipes; and plenty of others including dough recipes for fancy breads and rolls, cake recipes, jams etc. I reviewed several machines and the panasonic seemed the best. The next model up has a dispenser in the lid for adding fruit/nuts and other stuff if you want it. And it is easy to use. If I can do it then anyone can. Haven't bought a loaf of bread since I've had the machine and any shop bought bread does not compare in my opinion. Get one and enjoy it.
I am about to take delivery of my Panasonic SD- 2511KXC breadmaker. (which includes the dispenser for nuts and fruits, makes jam as well and has a gluten free option). Which simple recipe do you recommend I use to christen the bread maker? I have never used one before!
I find the best one is the simplest, and I have always gone back to it and make all my loaves this way now: white bread flour (ASDA, Sainsburys, Allinsons) doesn't seem to make any difference. I also use olive oil instead of butter now, easier to measure out. I use menu No.1, and do the smallest loaf (400g flour). If you have any questions please ask. Good luck and enjoy.
Flossie 17 your bread machine better than his bread machine ? I love to buy one but don’t know wth one the best ! Can u give me your idea, please ,Thankyou.
@@SteveBss5 Thanks for your reply dear Steve... ok I'll check next time but I don't know why it doesn't come up it's like raw dough ...what's wrong with it... maybe the more flour needs....
@@venusmir5227 Do you mean your bread is not rising? Make sure your yeast is in date, I use dried yeast. And make sure you use Strong or extra strong bread flour. Not Self raising or plain flour. Hope you can understand this ok.
Hi peter. Pretty sure I got it on amazon, about £20. It is a kuhn rikon bread knife. Providing you spend about £20 on a knife I reckon they are all ok, but the kuhn rikon is swiss made and razor sharp. I have had no problems with it.
Can you make this using just wholemeal? I have just got a Panasonic sd-zp2000 which has a selling point of making crusty bread and their only complete wholemeal recipe is for a hard crust.
Not sure. I have never used whole meal flour. I am not familiar with the model you have. Mine has a button so you can choose hard/medium or soft crust.
No it’s not, but I was very lucky to be given it in return for writing a review. It’ selling point is that it can make very crusty bread but I prefer a soft loaf. Hence my search for a bread slicing guide! I have also ordered a knife just like yours.
@@sarachilde3268 I am on my second Panasonic bread maker now but have never in all the time I've used them have I managed to get a really crusty loaf. Lovely bread yes but not what I would call crusty.
Glossy DeMarco Hi, it’s that particular Croustjna breadmaker that makes very crusty bread. It has a reflective ceiling to it which makes the bread crusty.In fact I gave it away and bought a new Panasonic one which I love. I was given the Croustina as a gift for writing a review but it was a white elephant as I ended up buying a new one!
@@SteveBss5 Thanks for that. Been making some loaves, brown / white / 50/50 and they all come out with cracks on the top but perfect taste. None like yours with smooth even crust ?
@@wynorthernsoulkit5326 I some times get cracks. I have found the light crust setting is better than dark for the cracks. Also i dropped my water by a little and it produced fewer holes.
Help, please. I just got my bread maker returned to me minus the book that had ALL the recipes. I've tried going online to find recipes that would be compatible with it. This is the closest I come to. I would be interested in flax, sesame, raisin, or brown bread recipes if anyone has any they would like to share. my machine is a Panasonic model SD200. Thanks.
Connie Penner , try here....you can either download the user manual or bookmark it.....whatever you want. Good luck...that is a good machine you have.Enjoy! www.manualslib.com/products/Panasonic-Bread-Bakery-Sd-200-2968825.html
@@peteh7185 Oh wow - thank you for that. I got my breadmaker from eBay and it didn't have the instructions. Yay! Husband has gone out - I am going to have our first loaf ready for later (I hope) and I can't wait to get started now.
@@crazyduck1254 Another impolite remark. I am sure that Steve doesn't "know how bad his bread is" - I don't know what your agenda is, but it's pathetic. Steve's bread looks splendid. I was inspired to make bread by watching this video, and all my bread is perfect.
