• out of stock

[Afterpay] Panasonic SD-2501 1.2kg Bread Maker $199.20 Delivered @ Appliances Online eBay

250
PAPDY20

I've been looking for a good deal on this bread maker for a while now, and they've been hard to find over the past 12 months. This is definitely the best I've seen! Hopefully a good first deal post. Enjoy!

Start up the Panasonic SD2501 bread baker, and prepare to wow your family with the appetising aroma and incomparable taste of fresh-baked bread. You can make 100% gluten-free loaves for your gluten-intolerant friends, or you can use the automatic dispenser to evenly distribute raisins, nuts, and candied fruits in a sweet fruit bread. Simply set the controls to customise the size of loaf and crispiness of crust.

Original Coupon Deal

This is part of Afterpay Day sale for 2021

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closed Comments

  •  

    By just looking at the picture,I thought it was a wash machine … lol

    •  

      Same. I only clicked to see who would buy a 1.2kg washing machine xD

    •  

      Same!

  •  

    I've had this one for ~6 years and it's great. Make 1-2 loaves per week. It's easily paid for itself in that time. Recommended.

    •  

      Agree. Great machine. Also good for hot cross buns, pizza dough etc.

  •  

    This model is almost 10 years old, has there been any improvements with other makes and models?
    Ive heard its very good, but i would have assumed there would be an updated model.

    •  

      we have this breadmaker and its built like a tank. We start the process in the evening and leave it overnight to bake, we then get to wake up with the scent of freshly baked bread.

    •  

      Other than cosmetic changes I don't really see how they can improve it. We have probably had ours for about 10 years and still going strong. Has a lot of features…

      •  

        There is a LOT they can do feature wise.

        Remove the Mandantory autolysis period.
        Allow users to adjust proving time
        Allow users to adjust mixing times
        Allow users to increase and decrease rising temps and times
        Allow users to increase or decrease baking times and temps.

        Make the bowl dishwasher safe.

        List goes on and on. Machine has many flaws but affordable but wouldnt pay over $180.

    •  

      I have the previous model. It’s so many years old now but it’s the best bread machine in my opinion

  •  

    Can you use this for sourdough?

    •  

      Assuming you ferment the yeast first, I don’t see why not.
      I tried to make the yeast gather but my dough just went mouldy.. [#?%^!

      •  

        I tried to make the yeast gather but my dough just went mouldy.. [#?%^!

        How long did you leave it for? Did you use the right flour and water type, and your flour wasn't too old? Flour naturally contains bacteria, which in the right balance should stop mould from happening.

        •  

          Probably old flour. Plain white flour.. store brand
          I left it for 1-2 nights in the fridge with cling wrap as indicated by recipe

          • +2 votes

            @mitchins: Your profile says you are in Sydney which is not particularly hot, you probably shouldn't have left it in the fridge. There are two types of bacteria you want to cultivate in making a sourdough starter: lactic acid bacteria, which thrive at higher temperature (25C and above) and give off yogurt/dairy flavour, or acetic acid bacteria, which thrive at cooler temperature (15-18C) and give off a vinegary smell. Either way, storing in the fridge was probably too cold and might have led to mould.

            I created mine during the winter months of Melb and kept it in a thermoflask filled with warm water, wrapped in clothes at night time. Once it's established you can keep it in the fridge to delay the feeding.

            If you want to give it another try, start with 25g of fresh plain flour and 25g of boiled and cooled water and store it in a warm place, stir daily and feed every 2-3 days. If the weather is right you will have a successful sourdough starter within 5 days.

            • +1 vote

              @Banana: Thanks, I’m motivated to try it again!

    •  

      Yes there is a sourdough setting.

      I can vouch for this machine. I bought the last one on Amazon before the pandemic really kicked in and it has been a great buy.

      This is around pre-pandemic prices.

      It scores a whopping 4.5 stars on Product review.com and is the most highly rated bread maker on the site.

      https://www.productreview.com.au/listings/panasonic-sd-2501

    •  

      Plain flour is fine. The sour dough starter takes a week or so to be ready, fed almost daily in this weather. Equal weight water to flour in a jar and cover with a damp face washer. No added yeast involved, and generally the starter keeps a batter consistency. Best not to overfeed the beast, only topping it up less than half of half it's weight each feed. So 200g of starter would be fed 25g flour and 25g of water every 1 or 2 days, stirred in. If you have too much then remove half of it and discard. If you need to shut it down then stick it in the fridge.

      • +1 vote

        I keep mine in the fridge and typically feed it once a week just before baking. It triples within 8 hours and I am ready to make my dough.

        The longest I have left it is 2 weeks, which it developed hooch. I discarded the liquid and scrapped of the top part of the sourdough starter, refreshed it with flour and water and it was good to go again. It's called the scraping method which involves no discard at all.

        •  

          Handy tips. If I neglect to feed it I do the same as you. Scrape the hooch, which spoons out in one piece, and give it a fresh feed.

          •  

            @cornbeef: Glad to help, I love my sourdough starter but once it's developed, it can cope some neglect just fine :)

    •  

      No. You will need to bake in a Dutch oven for sourdough and if anyone says otherwise they have no idea what they're talking about lol.

      Just like the levain advice above, it's totally wrong lol. Levain doesn't contain added yeast, a biga or poolish contains added yeast. Sourdough contains levain not biga or poolish.

      A good culture will take atleast 4 weeks to be storing enough, unless you live in a bakery, where natural yeast spores exist. If you need to cheat add some pineapple juice.

      Levain matures and ages over time, some levain can be over 200 years old and have been around the world capturing natural spores.

      Make the starter and put it under the sink for 2 weeks and forget about it, then start feeding it and don't be so kind to it, that's my best advice.

      Once it doubles and rises and falls in a predictable manner, after feeding. it will be ready to feed and bake with. You need to 'train' the starter to become strong by feeding it.

      If you're struggling then buy some organic rye flour, it has more bacteria in it and is quicker to get established.

      Source: baker by trade.

      A good method for sourdough would be
      Tartine by Chad Robertson or
      Sourdough by Casper Andre Lugg
      Flour, Water, Salt, Yeast by Ken Forkish

  • +1 vote

    Also Panasonic SD-ZB2512KST Automatic Bread Maker $262.40 Delivered @ Appliances Online eBay (Afterpay)

    https://www.ebay.com.au/itm/NEW-Panasonic-SD-ZB2512KST-Autom...

    •  

      Is this one better? Or pretty much the same?

      •  

        I am not 100% sure but I read a few reviews and I think it's an upgrade version with extra function.

      •  

        They added a yeast dispenser to add yeast at predetermined times, it now comes with sourdough cups, and the paddle is apparently thinner so less of the bottom of the loaf is ripped out during extraction.

  • +1 vote

    looks like OOS