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Panasonic Breadmaker, SD-2500WXC - White £69 @ Tesco
Panasonic Breadmaker, SD-2500WXC - White £69 @ Tesco

Panasonic Breadmaker, SD-2500WXC - White £69 @ Tesco

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Tesco direct has these excellent breadmakers back on sale at £69.Best breadmaker by far at that price.

19 Comments

If you want a bread maker this is the best for this money!
You will not be disappointed....

Great price. Excellent bread maker.

mosskeeto

If you want a bread maker this is the best for this money!You will not be … If you want a bread maker this is the best for this money!You will not be disappointed....



I read on somewhere that this model is the best bread maker among all. Need to get one to try it out.

£89.99 on Amazon - good price this.

I'm holding out for CamelCamelCamel to alert me about price on this one though.
Edited by moderator: "Nov 29, 2016 13:40" 29th Nov 2016

Paid just a tenner more for the version with the seed hopper from Amazon earlier this year so whilst still a great deal it isn't an amazing one.

Superb bread maker tho, ours gets a lot of hammer.

Looks like Amazon are now price matching this.

Made by vestel and just badged as Panasonic iirc.

Just ordered one from Tesco, been looking at getting one to make Gluten free bread! Thanks for the post and recommendation

Ed Winchester

Made by vestel and just badged as Panasonic iirc.



So long as it's built using Panasonic know-how, doesn't stop it being the best bread machine by far. Lots of things aren't made by the manufacturer who's name is on the device, doesn't always mean substandard products.

mike

My cheap Cookworks one is still doing me well two years in, so why am I tempted to upgrade

Ed Winchester

Made by vestel and just badged as Panasonic iirc.


And Apple is just re-badged Foxconn.

Thinking of getting one if these. Why is this model the best BTW can anyone explain to a bread novice

7800gtman

Thinking of getting one if these. Why is this model the best BTW can … Thinking of getting one if these. Why is this model the best BTW can anyone explain to a bread novice


Because they work very well and last for ages. (Not sure if anyone can claim that they are the very best but they are certainly worth the money at this price.)

bought a cheap morphy richards one years ago ended up in the back of the cupboard ordered this one and it gets used at least once a week kids love the bread out of it an sits out on the counter only got rid to get the black on insteas.

7800gtman

Thinking of getting one if these. Why is this model the best BTW can … Thinking of getting one if these. Why is this model the best BTW can anyone explain to a bread novice



I've had morphy richards, cookworks and other brands before the panasonic, I think the key to it is it doesn't rush the bread, all the others made loaves in 1 hour on super fast and maybe 3 hours on normal bake for a wholemeal, the panasonic takes nearly 2 hours for white bread on fast bake, 3 hours for wholemeal on fastbake and 5 hours wholemeal on normal bake. This extra time allows for more kneading, more prooving and a slower bake, which I think all help.

Personally I make almost all my loaves on fastbake, as they often turn out just as good as normal, and I can have it ready for lunch if starting at 9.

I should add, until I got the Panasonic, I though my twin paddle Morphy Richards was pretty good, just the texture of the Panasonic bread is better. Other bread machines have been very particular about ingredients, whereas the Panasonic seems quite flexible to slightly different amounts of water, fat and seeds. I should add, better risen loaves come out in the summer months, because my machine lives in a pretty cold room, so outside temperature is important.

mike
Edited by: "mbuckhurst" 30th Nov 2016

mbuckhurst

I've had morphy richards, cookworks and other brands before the … I've had morphy richards, cookworks and other brands before the panasonic, I think the key to it is it doesn't rush the bread, all the others made loaves in 1 hour on super fast and maybe 3 hours on normal bake for a wholemeal, the panasonic takes nearly 2 hours for white bread on fast bake, 3 hours for wholemeal on fastbake and 5 hours wholemeal on normal bake. This extra time allows for more kneading, more prooving and a slower bake, which I think all help.Personally I make almost all my loaves on fastbake, as they often turn out just as good as normal, and I can have it ready for lunch if starting at 9. I should add, until I got the Panasonic, I though my twin paddle Morphy Richards was pretty good, just the texture of the Panasonic bread is better. Other bread machines have been very particular about ingredients, whereas the Panasonic seems quite flexible to slightly different amounts of water, fat and seeds. I should add, better risen loaves come out in the summer months, because my machine lives in a pretty cold room, so outside temperature is important.mike


Good stuff. I find the white loaf on standard programme (because I start the night before, using the timer) is if anything a bit too fluffy so can understand why you would use the rapid programme. I use lots of seeds in every recipe anyway, which helps to make them a bit denser. Wholemeal presents more of a challenge, and spelt even more (as well as needing more yeast, sugar and salt). (You can't make a 100% wholemeal spelt loaf as it comes out as a nutritious door stop.)

Disappointed to hear that the room temperature affects the outcome so much; after all, they do try to maintain the right temperature during kneeding and rising.


Edited by: "pibpob" 30th Nov 2016

pibpob

Good stuff. I find the white loaf on standard programme (because I start … Good stuff. I find the white loaf on standard programme (because I start the night before, using the timer) is if anything a bit too fluffy so can understand why you would use the rapid programme. I use lots of seeds in every recipe anyway, which helps to make them a bit denser. Wholemeal presents more of a challenge, and spelt even more (as well as needing more yeast, sugar and salt). (You can't make a 100% wholemeal spelt loaf as it comes out as a nutritious door stop.)Disappointed to hear that the room temperature affects the outcome so much; after all, they do try to maintain the right temperature during kneeding and rising.



I suspect it doesn't have a particulary accurate thermostat, the room I use, can be used instead of the fridge in the winter, so that might be a major cause, certainly we're looking at 8 degrees C at the moment. All other variables have been removed from the process since I make a loaf almost daily, my flour is bought in 25kg sacks and it happens at the beginning of the sack and end. I find the best bread is made with water mill ground flour - I've been making bread in a machine since the days when a budget bread machine cost £350, so have made many 100s of loaves. I tend to use Shipton Mill flour (I believe Paul Hollywood favours their flour too), it's a good price and makes fantastic bread, I always add malted weat flakes to my loaves for an extra nutty taste.

Perhaps the most interesting recipe in these machines is french bread, it's incredible, you'd have to go to Waitrose for anything better, although it's a bit odd having a load of perfect french bread, when you're taste buds are telling you it's a baguette and your eyes have a loaf.

Edited by: "mbuckhurst" 30th Nov 2016

Will this make rye bread?

k0sh

Will this make rye bread?


There are loads of recipes for all kinds of bread, I haven't seen a rye bread mix.
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