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I usually make white bread or sometimes granary on an overnight programme; it comes out light and fluffy. I've also done variants on no-knead bread, which is a bit denser but has more flavour.
The other thing I use it for is for making doughs to bake in the oven, whether pizza, fruit breads, or brioche, all of which work pretty well.
Thrustvector-
The other thing I use it for is for making doughs to bake in the oven, whether pizza, fruit breads, or brioche, all of which work pretty well.
Yeah this. I have 20ish-year-old panasonic that still churns out an OK loaf, though now mostly use for dough as Imma lockdown sourdough kinda guy. Kids make friday pizza dough in it every week.
When I used to use the timer for overnight breads it seemed to just sit there until ready to start so if the order of ingredients wasn't careful I'd end up with a bit of a lump. I imagine they have progressed since last century though. -
Cheers, sounds good.
villa-ru
aggi
Cheers, Panasonic seems to be the way to go looking at Which. What is the bread out of it like?