Deal of the day: decent breadmaker for good price.
* The device ensures added ingredients are evenly distributed in the loaf
* Raisin nut dispenser automatically dispenses chopped dried fruits, raisins, chopped nuts and cereals at the appropriate timing
* Available in three different loaf sizes to suit your bread-consuming requirements
* The crust pad lets to select the baking temperature and time automatically to make the crust colour light, medium and dar
Top comments
mrunderhill2 to t002236
23 Mar 173#5
The manual does look quite daunting.
Try the Easy Ciabatta - Menu ‘09’ (on model SD-2500 it's menu ‘08’) (4hr 30min)
Yeast 1 tsp
Strong White Flour 500 g (1 lb 2 oz)
Sugar 1 tsp
Olive Oil 3 tbsp
Salt 1 tsp
Water 310 mL
Get a new sachet of yeast, it goes off/stale.
Buy supermarket own label bread flour, I get more consistent results when baking a loaf in a machine.*
Take the bread pan out of the machine.
Put all the ingredients in, in the order listed.
Put the pan back in, shut the lid.
Press the Menu button until 09 is displayed
Press Start
After 4.5 hours use oven gloves to take the pan out, use a shaking motion to get the bread out.
Leave the bread on a wire rack to cool
Personally I wouldn't add sugar. And I would make a smaller loaf e.g. 400 g flour with 250ml water.
*The reason why I recommend supermarket flour is because Allinson flour doesn't have any additives to make up for the varying amounts of protein / gluten? I'm not sure. When baking by hand you can see if the dough has risen enough, but a machine assumes the loaf has risen after a certain amount of time. I've had loaves collapse and couldn't work out why. Allinson Strong White Bread Flour Ingredients - Wheat Flour (with Calcium, Iron, Niacin, Thiamin)
vs Essential Waitrose Strong White Bread Flour ingredients - Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Wheat Gluten, Flour Treatment Agent Ascorbic Acid
It is against my better judgement to recommend ingredients with additives, but it seems better compared to the ingredients for a white loaf.
Hovis soft white - Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Water, Yeast, Soya Flour, Salt, Preservative: E282, Emulsifiers: E471, E472e, Flour Treatment Agent: Ascorbic Acid
All comments (17)
dcx_badass
22 Mar 171#1
Good deal, I have the slightly higher spec ZB-2502 and it's brilliant, get some really good bread from it. This seems like a good price as well.
pedant99
22 Mar 171#2
Good price but note this appears to have been superceded by the SD-2511 model.
mrunderhill2
22 Mar 17#3
For loaves my favourite recipe / program is the Italian one, it's 4.5 hours but makes nice bread.
I can recommend bread flour and olive oil from Lidl.
If you start to use it a lot it's much more convenient (and cheaper) to buy larger packets of yeast, e.g. 125g Doves Farm Quick Yeast
t002236
22 Mar 17#4
Bought one of these some time ago, but the recipes look complicated! Any quick guides for a simple starter loaf??
mrunderhill2 to t002236
23 Mar 173#5
The manual does look quite daunting.
Try the Easy Ciabatta - Menu ‘09’ (on model SD-2500 it's menu ‘08’) (4hr 30min)
Yeast 1 tsp
Strong White Flour 500 g (1 lb 2 oz)
Sugar 1 tsp
Olive Oil 3 tbsp
Salt 1 tsp
Water 310 mL
Get a new sachet of yeast, it goes off/stale.
Buy supermarket own label bread flour, I get more consistent results when baking a loaf in a machine.*
Take the bread pan out of the machine.
Put all the ingredients in, in the order listed.
Put the pan back in, shut the lid.
Press the Menu button until 09 is displayed
Press Start
After 4.5 hours use oven gloves to take the pan out, use a shaking motion to get the bread out.
Leave the bread on a wire rack to cool
Personally I wouldn't add sugar. And I would make a smaller loaf e.g. 400 g flour with 250ml water.
*The reason why I recommend supermarket flour is because Allinson flour doesn't have any additives to make up for the varying amounts of protein / gluten? I'm not sure. When baking by hand you can see if the dough has risen enough, but a machine assumes the loaf has risen after a certain amount of time. I've had loaves collapse and couldn't work out why. Allinson Strong White Bread Flour Ingredients - Wheat Flour (with Calcium, Iron, Niacin, Thiamin)
vs Essential Waitrose Strong White Bread Flour ingredients - Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Wheat Gluten, Flour Treatment Agent Ascorbic Acid
It is against my better judgement to recommend ingredients with additives, but it seems better compared to the ingredients for a white loaf.
Hovis soft white - Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Water, Yeast, Soya Flour, Salt, Preservative: E282, Emulsifiers: E471, E472e, Flour Treatment Agent: Ascorbic Acid
t002236
23 Mar 17#6
Wow, many thanks. I just checked my email and it was SD2500 model that I have, and I bought it 2 years ago for 69.99 and it is still in the box!
I'll be print out your text and giving this ago at the weekend. Like yourself I'd like to avoid additives hence this purchase but due to being overwhelmed with how difficult it appears I just stopped eating bread! Can't beat a fresh loaf though - and thank you again
patti
24 Mar 17#7
I have SD 2500 but it's same as SD 2501 but SD 2500 doesn't have nut dispenser apart from that you can use either manual/ recipes
mikeey84
24 Mar 171#8
just so you know, the wheat gluten and ascorbic acid added will both give you a better loaf. the gluten balances the gluten level, and the ascorbic acid oxidises the gluten, which makes it perform better.
databar
24 Mar 17#9
When you have had a loaf from your panny
you don't go back to bought bread.
Have used my panny for 5 years and was making about 4 loafs a week
but cutting down to weekends now as getting fat on the great white stuff. :man:
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Opening post
* The device ensures added ingredients are evenly distributed in the loaf
* Raisin nut dispenser automatically dispenses chopped dried fruits, raisins, chopped nuts and cereals at the appropriate timing
* Available in three different loaf sizes to suit your bread-consuming requirements
* The crust pad lets to select the baking temperature and time automatically to make the crust colour light, medium and dar
Top comments
Try the Easy Ciabatta - Menu ‘09’ (on model SD-2500 it's menu ‘08’) (4hr 30min)
Yeast 1 tsp
Strong White Flour 500 g (1 lb 2 oz)
Sugar 1 tsp
Olive Oil 3 tbsp
Salt 1 tsp
Water 310 mL
Get a new sachet of yeast, it goes off/stale.
Buy supermarket own label bread flour, I get more consistent results when baking a loaf in a machine.*
Take the bread pan out of the machine.
Put all the ingredients in, in the order listed.
Put the pan back in, shut the lid.
Press the Menu button until 09 is displayed
Press Start
After 4.5 hours use oven gloves to take the pan out, use a shaking motion to get the bread out.
Leave the bread on a wire rack to cool
Personally I wouldn't add sugar. And I would make a smaller loaf e.g. 400 g flour with 250ml water.
*The reason why I recommend supermarket flour is because Allinson flour doesn't have any additives to make up for the varying amounts of protein / gluten? I'm not sure. When baking by hand you can see if the dough has risen enough, but a machine assumes the loaf has risen after a certain amount of time. I've had loaves collapse and couldn't work out why.
Allinson Strong White Bread Flour Ingredients - Wheat Flour (with Calcium, Iron, Niacin, Thiamin)
vs
Essential Waitrose Strong White Bread Flour ingredients - Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Wheat Gluten, Flour Treatment Agent Ascorbic Acid
It is against my better judgement to recommend ingredients with additives, but it seems better compared to the ingredients for a white loaf.
Hovis soft white - Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Water, Yeast, Soya Flour, Salt, Preservative: E282, Emulsifiers: E471, E472e, Flour Treatment Agent: Ascorbic Acid
All comments (17)
I can recommend bread flour and olive oil from Lidl.
If you start to use it a lot it's much more convenient (and cheaper) to buy larger packets of yeast, e.g. 125g Doves Farm Quick Yeast
Try the Easy Ciabatta - Menu ‘09’ (on model SD-2500 it's menu ‘08’) (4hr 30min)
Yeast 1 tsp
Strong White Flour 500 g (1 lb 2 oz)
Sugar 1 tsp
Olive Oil 3 tbsp
Salt 1 tsp
Water 310 mL
Get a new sachet of yeast, it goes off/stale.
Buy supermarket own label bread flour, I get more consistent results when baking a loaf in a machine.*
Take the bread pan out of the machine.
Put all the ingredients in, in the order listed.
Put the pan back in, shut the lid.
Press the Menu button until 09 is displayed
Press Start
After 4.5 hours use oven gloves to take the pan out, use a shaking motion to get the bread out.
Leave the bread on a wire rack to cool
Personally I wouldn't add sugar. And I would make a smaller loaf e.g. 400 g flour with 250ml water.
*The reason why I recommend supermarket flour is because Allinson flour doesn't have any additives to make up for the varying amounts of protein / gluten? I'm not sure. When baking by hand you can see if the dough has risen enough, but a machine assumes the loaf has risen after a certain amount of time. I've had loaves collapse and couldn't work out why.
Allinson Strong White Bread Flour Ingredients - Wheat Flour (with Calcium, Iron, Niacin, Thiamin)
vs
Essential Waitrose Strong White Bread Flour ingredients - Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Wheat Gluten, Flour Treatment Agent Ascorbic Acid
It is against my better judgement to recommend ingredients with additives, but it seems better compared to the ingredients for a white loaf.
Hovis soft white - Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Water, Yeast, Soya Flour, Salt, Preservative: E282, Emulsifiers: E471, E472e, Flour Treatment Agent: Ascorbic Acid
I'll be print out your text and giving this ago at the weekend. Like yourself I'd like to avoid additives hence this purchase but due to being overwhelmed with how difficult it appears I just stopped eating bread! Can't beat a fresh loaf though - and thank you again
you don't go back to bought bread.
Have used my panny for 5 years and was making about 4 loafs a week
but cutting down to weekends now as getting fat on the great white stuff. :man: