For ages I’ve been using my Panasonic bread maker to make dough, which I shape in a banneton and bake in an oven. Now I’ve enthusiastically returned to using the bread maker to make a whole loaf from start to finish. I can’t argue with the convenience of it; add a few ingredients to the bread pan, don’t forget the yeast (like I did the other day, ugh) and 3-5 hours later a warm, pillowy loaf appears, hopefully in time for lunch.
I mostly make variations of a wholemeal and white loaf using 50% or 70% wholemeal flour. It doesn’t really matter which ratio is used - my Panasonic recipe booklet lists the same amount of water, salt, sugar, butter and yeast for a 50%, 70% and 100% wholemeal loaf.
If I have enough time I use menu 5, the 5 hour ‘whole wheat’ setting. The 3 hour ‘rapid whole wheat’ setting (menu 6) is fine too but the bread doesn’t rise quite as much.
Allinson White Strong Bread Flour 3kg
I get on well with Allinson’s flour but I’m not especially loyal to any brand; it’s just what I have in my cupboard at the moment. I make a medium loaf as there’s only two of us (Panasonic’s recipe booklet calls it medium, I think it’s small) but I’ve listed the quantities for a large and extra large loaf as well.
The Panasonic recipe book advises using butter for this recipe but I use 12g of extra virgin olive oil instead. I remember reading on Nigella’s website that 150ml of olive oil can sometimes replace 200g butter when baking a cake so I use the same 0.75 ratio.
A reminder in case you didn't know (I didn't until recently): 1ml of water weighs 1g so I weigh the water on my digital scale rather than using a measuring jug as it's quicker and more accurate.
Bread Baking Freestyle
If you want to use the 'rapid whole wheat' 3 hour programme the ingredient quantities are the same but you'll need to add an extra ¼ teaspoon of dried yeast.
I get on well with Allinson’s flour but I’m not especially loyal to any brand; it’s just what I have in my cupboard at the moment. I make a medium loaf as there’s only two of us (Panasonic’s recipe booklet calls it medium, I think it’s small) but I’ve listed the quantities for a large and extra large loaf as well.
The Panasonic recipe book advises using butter for this recipe but I use 12g of extra virgin olive oil instead. I remember reading on Nigella’s website that 150ml of olive oil can sometimes replace 200g butter when baking a cake so I use the same 0.75 ratio.
A reminder in case you didn't know (I didn't until recently): 1ml of water weighs 1g so I weigh the water on my digital scale rather than using a measuring jug as it's quicker and more accurate.
Bread Baking Freestyle
If you want to use the 'rapid whole wheat' 3 hour programme the ingredient quantities are the same but you'll need to add an extra ¼ teaspoon of dried yeast.
I get on well with Allinson’s flour but I’m not especially loyal to any brand; it’s just what I have in my cupboard at the moment. I make a medium loaf as there’s only two of us (Panasonic’s recipe booklet calls it medium, I think it’s small) but I’ve listed the quantities for a large and extra large loaf as well.
The Panasonic recipe book advises using butter for this recipe but I use 12g of extra virgin olive oil instead. I remember reading on Nigella’s website that 150ml of olive oil can sometimes replace 200g butter when baking a cake so I use the same 0.75 ratio.
A reminder in case you didn't know (I didn't until recently): 1ml of water weighs 1g so I weigh the water on my digital scale rather than using a measuring jug as it's quicker and more accurate.
Bread Baking Freestyle
If you want to use the 'rapid whole wheat' 3 hour programme the ingredient quantities are the same but you'll need to add an extra ¼ teaspoon of dried yeast.
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