Panasonic bread maker? Me or dough cycle dodgy?

[jennimoo]

I love my breadmaker, makes a fantastic loaf.

However, dough cycles haven't seemed very successful...

I made 2 batches of hot cross buns which refused to rise for the second proving even when left for hours, and naan breads last weekend didn't seem as light as I'd think although didn't leave them to rise much, mostly just cooked them...

I'm thinking of doing some 'tear and share' type bread over the weekend using a plain white dough recipe.

So do you think the machine isn't working as it should, or am I doing something wrong? The sane flour and yeast rose fine when made into a loaf...

[Catbert4pm]

I think I've seen another thread about bread makers. I would recommend Panasonic, as per the Good Housekeeping recommendation. My eight year old Panasonic has died, but I would replace like for like if I could.

[jennimoo]

Mine is a new panasonic, 2-3 months old. Just the dough cycle that I've been disappointed with, and wondering if its not working properly.

[aladdinsane]

I've got a Panasonic. I've made pizza dough and tear and share bread and both were fine - rose OK and tasted great

[UnChartered]

i would think it was the recipe not the bread maker if you're using it for dough mixing

all the dough cycle does is mix and warm up for proving

have you made the same bun recipe by hand?

[GwendolineMaryLacey]

I use my Panasonic for pizza dough too and it's fine.

Incidentally, if you're using it for bread dough, do you still need to knead and prove for a second time or does the dough cycle leave it ready for the oven?

[madamecake]

Is the recipe your using in the breadmaker the same as the one you used in the loaf tin?
Gwendoline, not used mine in a few months, but think the bread cycle leaves the dough ready to go in the oven without further kneading or proving.

[jennimoo]

I followed the machine hot cross bun recipe, including the shaping and second prove twice but they didn't rise on the tray and so were very dense.

[UnChartered]

how long did you leave the dough to rise once shaped?

it can take a lot longer than you think sometimes, the fruit really weighs the dough down

[jennimoo]

I left it for hours as the 'poke and it springs back' test wasn't passed. It was a fairly warm room too.

[FortiesCromarty]

I found the hot cross buns on my panasonic were also a bit stodgy, they ended up as bread and butter pudding. Maybe they need a bit more yeast?

[Curioustiger]

jennimoo I have a Panasonic too and made hot cross buns according to the recipe. I am not au fait with bread making terms but I put the ingredients in the machine on the correct dough cycle, took it out and waited for it to rise and then divided into buns and baked. Is that what you mean by second prove? It came out really well for me.

[jennimoo]

Yep tiger lily, I mean I took out dough, split into 8 balls and left on tray for hours on end without it visibly growing at all :( Did yours double in size as expected then?

[Curioustiger]

Yes it did double, more or less. But I divided it into eight after it had gotten bigger, don't know if that made a difference. Also because my kitchen is like a fridge, I put it to rise in my slow cooker on the low setting ( one of the edges became very slightly crispy so I threw that bit away). Do you think it could be because the area wasn't warm enough? On reflection they were a bit more dense than normal hot cross buns but they were very nice.

[50shadesofbrown]

I have a Panasonic too, have found if you take the dough out straight after the cycle ends you need to shape it or whatever & then leave to rise again. Are you definitely putting the right amount of water in? I've found a small variation in the water can can make a massive difference. Another tip - I know it says in the instructions to add the ingredients in the order they are in the book - however I've found that unless it's a programme that starts mixing immediately, I've had more luck with rising if I put the salt in last, on top of the flour, so not too much of it goes into the water. Salt will deactivate the yeast, but is essential for flavour. So, if you don't let it get into the water which then sinks down to the yeast, more of the yeast will still be alive when it needs to be. No idea if that's the real reason or if I am imagining it, but it certainly seems to rise a bit better when I do this.

[50shadesofbrown]

Ooh forgot if your house is glacial, like mine, put the dough to rise in tin/on tray you want to cook it in, covered with a large box eg cardboard box, plastic able any lid etc. Near a radiator or in the sun helps as well. Although I have heard on cooking programmes that slowly risen bread has more flavour, not sure why.

[50shadesofbrown]

Plastic cake box lid
Stupid cheap phone...

[jennimoo]

Thanks for the tips. Did a simple white dough to make a tear and share type thing and the dough rose fine on the tray. I wish I knew wht the hot cross buns didn't, but atleast I know it works!

[JamNan]

Is it possible that the salt came into direct contact with the yeast when you were putting the ingredients into the bucket? You have to be v careful that they don't touch otherwise it will stop the dough rising - it's something to do with the chemistry.

[jennimoo]

Definitely no salt-yeast contact.