Question about Panasonic SD-YD250 Bread Maker

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The dough doesn't seem to be mixed properly. I can see the yeast particles, the dough is tough and not-elastic. Doesn't seem to have risen. When I put it in a warm place to rise, it seems to rise a little.

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Hi, It could be that the paddle is sticking or the belt is slipping. This would cause the ingredients not to be mixed properly. Take the empty pan and paddle out of the machine and see if you can spin it freely by hand. It shouldn't stick. If it does stick then the sealed bearing is frozen and a new bread pan is needed. If everytrhing is fine, then check the belts. Belts and motor are located in base of the machine. Unplug machine before working on the belts. Hank

Posted on Nov 11, 2010

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Posted on Jan 02, 2017

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Yeast is likely too old, buy a new one and try again - if it works, toss out the old yeast. If the results are the same, your unit is bad. Is it getting warm/hot while operating?

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I need a recipe for White Bread


Hi greatdane,

Plz find below the recipe for White Bread:

Ingredients:
  • 6 to 7 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 2 packages quick acting or active dry yeast
  • 2 1/4 cups scalded milk cooled to about 120°
Preparation: Mix 3 1/2 cups of flour with sugar, salt, shortening and yeast in a large mixing bowl. Add very warm milk; beat for about 1 minute. Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle. Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean dish towel and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain. Punch dough down and divide into two equal portions. Flatten each half with hands or rolling pins into a rectangle about 18x10 inches. Starting at 10-inch edge, roll dough tightly; pinch long seam together. With sides of hands, press each end of loaf; fold ends under loaf. Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch). Brush each loaf lightly with butter. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake loaves on a low rack, so tops of pans are at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped. Makes 2 loaves of white bread.

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The bread starts rising and than falls in the middle in the last 20 minutes of baking. What is wrong?


Rising bread is caused by carbon dioxide bubbles being created in the bread by the action of yeast on the sugars in the mix. If the rising stops early, allowing the bread to fall it could be one of several things that cause the carbon dioxide bubbles to stop pushing up the bread. Any of the following could be the cause:
- insufficient sugar in the mix to feed the yeast.
- sudden drop in temperature, slowing down the process, maybe caused by opening the lid to check
- mixture that is so thick that the gas production struggles to overcome the elasticity of the dough
- try adding a little more water, or more sugar, or changing the flour. Avoid opening the machine to check on progress.

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When I first got my breadman I made several loves of the basic white recipe using Pamela's gluten free bread mix. They all turned out fine. Then I started experimenting with the other recipes provided. ...


Without knowing the specific ingredients in your recipe and having no experience with gluten free flour I am basing this on what I know about bread makers in general. I have owned dozens!
1) If the onion spice you are adding is something like a mix (onion soup mix for example) then you may get better results if you cut back on the salt by about 1/2. Also, next time when your machine starts the rapid knead (after the beginning slow knead) if the dough looks like batter instead of a dough ball add about 1 tablespoon slowly trickled in over about 10 seconds. Watch the dough ball and see if it starts to look a little dryer. The goal is to not have the gooey batter on the bottom of the pan. The slow addtions of flour will do that for you. If this works please leave a testimonial. I like helping fellow bread machine makers and getting feed back! Best of Luck with your next effort!

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My bread does not rise properly. Is it possible\r...


If the machine is heating the element is working.

If it looks like bread dough then the paddle is mixing.

It's more than likely your ingredients. Old flour, old yeast, not enough flour, not enough yeast, water too hot or cold.

Check each ingredient to the recip as you put it in. Put them in in the order suggested by the recipe. The yeast should go in last and shouldn't have contact with the water until mixing starts.

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The pin that holds the mixer to the stand keep working it's way out when I mix dough.


Hi, Mixing Dough is tough. the neading hook really works hard and the pin will like to wander out on the left side of the mixer "right side if your facing the it". What I did was find an smaller elastic band and with the pin sticking out a 1/3 of an inch from the opposite side from which it wanders out.

loop the band on it as many times as possible so its stays on tight . with this you now have a bumper and as the pin vibrates to wander out the elastic bumper will gently keep pulling it back during the vibration cycle keeping it in check .

Works perfect but still inspect the pin and bumper before each use.

Mike

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Bread dough


IT NEEDS TO PROOF LONGER

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