the brilliant little SD-2501

Waking up to the smell of freshly baked bread really is a treat, and with so many breadmakers on the market it is hard to choose one that really does all that it says it does on the box. With the Panasonic SD-2501 you can however be sure that you're getting a great deal. Having used the SD-255 in the past I was keen to see how different this newer model really was - and I must say I was pleasantly surprised.

Aesthetically, the new Panasonic SD-2501 has a slightly leaner casing and is visually more appealing than the frumpy old SD-255, so it stands taller and looks a lot nicer than the older model (especially if you invest in the SDZB-2502, which has a sleek stainless steel body.) Apart from all the old tricks it is famous for, the newer model boasts the ability to create gluten-free and brioche loaf at the touch of a button, which is something you can't do with the old model, so that definitely makes life easier. You can also make your own fresh jam and compote. The breadmaker also has a speciality bread  function, allowing you to make rye and spelt loaves, and even comes with a separate blade (which you can also do with the SD-255.) What I love about these breadmakers though is the ability to effortlessly mix and knead dough, it even allows you to knead traditional 'chapatti' flour at the touch of a button, so making fresh chapattis is no longer a laborious task!

But I suppose the thing that really makes this breadmaker a cut above the rest is that the non-stick pan and blade are both coated with diamond particles, which makes the coating much more scratch resistant and increases the longevity of the product than other breadmakers, and is super easy to clean.

All in all a great buy and one that no kitchen should be without! Find it on Amazon today!

My favourite recipe at the moment is the Brioche loaf, so here is the recipe, with of course a few additions!

RAISIN-BRIOCHE LOAF


INGREDIENTS

1 1/4 teaspoon yeast
400g strong white bread flour
2 tablespoons caster sugar
3 tablespoons cinnamon sugar
1 teaspoon salt
2 tablespoons milk
1 large egg, beaten
180ml water
50g cold unsalted butter, cut into cubes
70g cold unsalted butter, cut into cubes - to add after 55 minutes of kneading
100g raisins - to add after 55 minutes of kneading

METHOD

Place the yeast into the pan first. Then add the flour, sugars, salt, milk, water and eggs along with the 50g of butter.

Select Menu 11 and press start.

After 55 minutes the machine will beep for 3 minutes - you must open the bread pan and add the additional butter and raisins at this time (if you don't have time to do this then you can add the additional 70g of butter and raisins with the mixture at the beginning, but the quality of the loaf will be different.)

Three hours later empty the loaf tin (be careful to use oven mitts!) and enjoy warm brioche spread with some lovely homemade jam or even butter!