Also what setting do we use for raisin bread in panasonic sd2501

I'm sorry to hear that you're having trouble with your Panasonic sd-yd250 bread machine. It sounds like you're having an issue with the raisins not being mixed into the dough properly. There are a few things you can try to fix this problem.
First, make sure you're adding the raisins at the right time. Most bread machines have a beep that sounds when it's time to add mix-ins like raisins. You should add the raisins when you hear the beep, and not before.
If you're adding the raisins at the right time and they still aren't being mixed in properly, try coating the raisins in a little bit of flour before adding them to the dough. This will help them to incorporate more evenly into the dough.
Another option is to add the raisins after the bread machine has finished mixing the dough. Once the dough is mixed, you can remove it from the machine, stir in the raisins by hand, and then shape the dough and place it in the loaf pan. This will ensure that the raisins are evenly distributed throughout the dough.
I hope this helps! If you're still having trouble, you may want to contact Panasonic for additional assistance.

use the wholewheat setting

The trapdoor feature on bread machines often malfunction. Once it starts happening the best thing to do is just add your raisins, nuts, etc. yourself about halfway through the 2nd knead. If you have one of the machines that just has one long first knead then add them at 7 minutes before the end of the knead. [email protected]

Many bread machines don't start kneading right away. That is especially true for the whole wheat cycle. Some bread machines take up to 1/2 hour of gentle warm-up of the heating element before the machine begins to mix and knead. Also, I have written a novella of myth, suspense, and
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an xl loaf would be determined by the amount of flour you use. a standard 2lb large loaf is made usingc 560gms (19.7ozs)flour. i make my loaves using 850gms (30ozs) flour. the end result is an xxl loaf. (i don't bake it in the bread pan. i have an extra large loaf tin. one thing to note, is when using more flour all the other ingrediants apart from the yeast need to be increased too . good luck.
jackie

Recommend you go ahead and put your raisins in with all the rest of the ingredients in the beginning. Raisins are pretty tough so I don't think they will just puree. Please let me know if this solve the problem.

You could experiment by adding them in the beginning during the very first mixing phase. Raisins are pretty tough so I hope they won't get pureed by putting them in so early but at least they won't fail to get mixed in. If they do get pureed try putting them in just before the first knead or just after it starts. It may take some experimenting to get it right.

I'm not familiar with your particular model but some machines instruct folks to just put raisins in at the beginning....If you do that I would try it first with about 1/2 the raisins it calls for and see what happens.... they will probably disperse better by puting them in at the beginning....if this works please let me know....

Could be old flour or old yeast, not enough fluid. And the temperature of your kitchen.
Usually half a cup of raisins and usually there is a beep when to add, but can be added the second knead cycle. depends on the recipes. Also, I find that if you roll the raisins in a dusting of flour it helps them distribute through the loaf better.

The first beep.