Panasonic SD-2501 Questions & Answers (page 3 of 10)

No. Many of us have the same issue. A lot of people have posted that they set a reminder on their phone for end time. You can also set it to END at a specific time, like 8.30pm which is easier to remember.

I too am not happy withthe rye loaves I am getting in particular, compared to my Breville that I had for 15 years. This one is less than satisfactory. Panasonic have come back with something from Laucke saying that it may not rise as much as previously (I.e.,, nothing to do with the breadmaker). What a surprise.

Try going up in size from medium to large or extra large. I was having trouble getting a good loaf on medium loaf ingredients and it just didn't seem able to knead and mix it well with the smaller batch.

Yes it does

Willyeckerslike thank you

Try the french loaf cycle. Crispy crunchy crackly fabulous crust. Normal loaves will brown but French bread is crunchy.

I have read somewhere that if you overfill the dispenser it jams the mechanism, try one with less fruit or what I did yesterday was when the bread was in the kneading cycle I added half of the fruit manually and the rest dropped in automatically. Worth a try?

By chance I discovered this yesterday as I was lifting the lid when it happened! It was after the first vigorous kneading, the dispenser bottom dropped (and left the fruit in there) but the machine stopped kneading and just sat idle for ages after it opened. Luckily I was there and poked at the fruit to make it drop through, but now I'm going to try tossing the sultanas and currants in flour before putting in the dispenser. If doing manually, run a cycle and listen for when the first lot of kneading stops completely, and that load clack of the dispenser opening, then toss your fruit in.

Not. And to begin with I shared your frustrations. However, this machine does differing rest times and I think might also adjust for ambient temps and all kinds of "variables" and those variables cant be taken into account with a set in concrete always the same user cycle. I am now happy to let it do it's thing.

Yes. Use your own sourdough culture, or use the culture you can make yourself here (from Panasonic Australia) https://blogs.panasonic.com.au/consumer/simple-delicious-sourdough-bread-2/

I just found another one (also by Panasonic) for baking IN the breadmaker, using Menu 10, but also uses the bread machine to warm the sourdough starter to bring it to life (rather than oven or glass jar in a warm place). It's going to depend on if you have your own sourdough starter culture, and if you choose and oven baked cob, or a breadmaker loaf. Have a look here for the baked in breadmaker version https://www.theideaskitchen.com.au/rustic-sourdough-bread-recipe/

What type/brand of flour are you using?

I've tried a few white loaves without any problems but not rye.

As with all the loaves I am following the instructions. This is why I cannot understand why it doesn't work.

The one that looks like a comb is for Rye Bread. The information (and lots more besides) is in the (well worth reading) booklet.

Sorry can't help you much with that. I think it has to be 'strong' flour of some kind but I haven't tried making a French loaf either. Though a quick look at the website you mentioned shows that you should be OK to use that flour. https://www.fwpmatthews.co.uk/product/french-t55-traditional-bread-flour/

Sorry, just editing - I wrote this up in a hurry and realise that I made an error reporting my steps - I was following the recipe on page 19 (not 18) with the menu setting on 10 for rustic sourdough. As I said above, my machine went straight to 'knead' with no rest period. I suspect this is an error (why keep salt and yeast separate if it is going to mix everything with the sourdough starter anyway?) I certainly ended up with a very hard dense loaf after 5 hours when the machine finished.

The machine isn't supposed to move when on the resting phase. I believe we're not supposed to changed the setting mid way as it stops the cycle.

My suggestion would be to contact the company and ask. Mine definitely doesn't do anything like this.

Best of luck!

Oh and I thought the same thing when I first used mine. It just SAT...seemingly forever. I would recommend set and do not touch anything at all, don't change settings or tweak anything or open the lid. I had to go to another area of the house and get busy...lol Sure enough, what seemed like hours later, I heard the paddle start (its very quiet). And later on it beeped and I was rewarded with the most fabulous perfectly baked loaf of bread. Give it a go.

Thanks for responding Panasonic. It's coming from the back I think. It's just warm on the front and sides, but the back is burning hot to the point you almost can't touch it. Is that normal?

Ok I've done some more baking on different settings (in the laundry with windows open) and towards the end of the baking period, the front is just warm, the sides are hot but you can touch them, the back of the unit however is SO HOT between the hinge and the vents that it actually burns. You cannot touch it it's so hot. And although the plastic smell is not overpowering like the first bake (6 hour program) it is still prominent in the last 1/4 of baking time for a number 1 setting loaf.

I can't imagine Panasonic would make the sides warm but not burning hot, but not the back?

I have not tried baking cakes in the Panasonic but from past experiences the actual baking time cycle on all bread making machines is too long this is why your cake is coming out similar to a house brick. I have stuck to using my electric oven for the best results. Check cooking times for the size of the recipe your mixing and adjust your cooking times using the + plus and - minus symbols on your menu settings for your cake. Hope this helps.

Sounds like you might be beating your flour too long? Cream your butter and sugar REALLY well, and for a long time until it's pale and the sugar is completely dissolved. The eggs can be dropped in one at a time only after your butter and sugar is dissolved and super pale and creamy. Beat hard once the eggs are combined. There should be no flour in there at all during this process. At this point I also add vanilla and milk and wet ingredients (after eggs before flour). Check egg sizes because small eggs will not provide enough moisture and binding.

When it comes to adding the dry ingredients, mix then together first in a separate bowl, and you want to wet and combine/blend on a SLOW speed, not a high speed whisk. Or your flour goes tough, and your cake will be like a rock. This part can even be done with a wooden spoon or a hand whisk. Give it a try and see if it makes a difference :)