Making Bread with the Panasonic SD-P104

Yesterday I tried making some bread with our Panasonic SD-P104 bread machine. Technically, this is JC’s machine, but with the start of her new full-time job she won’t have as much time to make bread for us. Instead, she’ll bring home the bacon and I’ll make the bread, an ideal partnership.

First things first, here is the bread maker in all its glory:

Panasonic SD-P104 Bread Maker

We picked this model because it was available for redemption using our airline miles from Adventure 2012. Since moving to Hong Kong, we’ve used a bunch of Panasonic appliances, and I would say that they’re generally pretty good quality and worth what you pay for them. This bread maker is no different. It comes with a pretty substantial manual that includes recipes for different types of bread. Today, I decided to make a basic “Soft Bread”.

The ingredients required for Soft Bread are:

High-gluten flour 250 g
Butter 15 g
Granulated sugar 2 tbsp (24 g)
Milk powder 1 tbsp (6 g)
Salt 1 tsp (5 g)
Water* 190 mL
Instant dry yeast 1 tsp (2.8 g)
*Reduce about 5˚C cold water by 10mL when the room temperature is above 25˚C.

Since this model is produced for the Hong Kong market, the English is a little off. I have no idea what that last part about reducing water means.

OK, the first step is to install the blade in the bread pan. Luckily for me, JC does this after every loaf, so I didn’t have to do it. What an awesome wife.

Installing Blade in Bread Pan

The next step is to “add flour, water, and other ingredients (except instant dry yeast).” I’ve watched JC do this dozens of times, so I knew where to find the ingredients and equipment, which includes: a scale, the container that sits on top of the scale, a 2-sided measuring spoon (with TSP and TBSP), and a measuring cup. Yes, I was doing this at my workstation instead of in the kitchen. You can ignore the mouse and keyboard in the back.

Required Equipment

At this time I put the container on top of the scale and then turned the dial on the back of the scale to zero it out. This step is pretty important because if you don’t zero out the scale, your measurements will be all wrong.

Zeroing Out the Scale

Next up was measuring out 250 grams of high-gluten flour. We use Japanese bread flour from TwinsCo. I don’t want to be a hater, but these guys make a killing on the DIY baking industry in Hong Kong. Well, they make a lot of DIYers happy, including my wife, plus they have pretty decent prices, so I suppose they deserve it. Anyhow, it doesn’t say so in English, but in Chinese it does say that this is high-gluten flour (高筋).

Japanese Bread Flour

I just realized that to bakers, “bread flour” might by definition be high-gluten.

I was a bit careful with pouring the flour since I wasn’t sure how much 250 grams is. For the record, this is what it looks like:

250 Grams of Bread Flour

I dumped the flour into the bread pan and then measured out the sugar, salt, and milk powder. We use regular Taikoo granulated sugar, which I guess is like C&H back in the States, the standard, readily-available sugar. The salt is sea salt from Hain. For the milk powder, it is once again TwinsCo:

TwinsCo Milk Powder

The label states that this milk powder is sourced from Australia. According to the manual, I can substitute real milk for milk powder. I can also substitute up to half of the water with milk. I decided to try this. We use milk from Kowloon Dairy:

Milk from Kowloon Dairy

The last thing I added to the bread pan was butter; we had a small piece left and I didn’t want to cut it, so I dumped the whole thing, about 20 to 25 grams, in. Luckily, I checked the manual later and it said that it was fine to increase it up to 150%. Besides, one can never have too much butter.

Weighing Butter

This is what everything looks like once it’s dumped into the bread pan:

Ingredients for Bread

The last ingredient is the yeast. I almost dumped the yeast into the bread pan as well, forgetting that there is a separate compartment for it.

Yeast Compartment

Finally, I made sure the bread maker was set to the “Bread” function and the “Soft Bread” recipe (I think the bread maker saves these setting from last time, and it looked like JC had used the same settings). I pushed the start button at 14:40. The bread maker then indicated that the bread will be ready at 19:00.

(Note that there is a handy 1-to-1 Chinese-to-English translation sticker on top of the machine.)

Fresh Bread at 7

During the 4 hours and 20 minutes, the bread maker goes through a number of cycles, including kneading, soaking, fermentation, and baking. You can open the cover and check out what’s going on inside. It’s kind of neat seeing the dough bouncing around inside the bread pan. Near the end, there is also a countdown timer.

With the countdown timer nearing the end, I prepared a couple of potholders for pulling out the bread pan, since it can get pretty hot. Once the bread maker beeped to indicate completion, I pressed the “Cancel” button to turn it off and removed the bread pan from the maker.

Fresh from the Oven

After letting the whole thing cool for a couple of minutes, you can then slide out the bread. The manual states this pretty emphatically in large font: take out the bread.

Since we had just had dinner, I continued to let the bread cool on a wire rack. This morning, JC sliced the bread and made some ham and egg sandwiches (sorry, no photos of these because I scarfed them down in hunger). We stored the rest in a plastic bag. You can leave it out for a couple of days, but any longer and you risk mold forming. We usually put it in the fridge after that. Remember to use a bread knife to slice the bread, or else you’ll squish the entire loaf.

Cool 2 Minutes Before Removing

Ready to Eat

Enlarged to Show Texture

Bag of Bread

True to its name, the bread was soft like a pillow, and delightfully chewy. Not bad for my first loaf!

Update 9-1-15: Here’s a pizza made using dough from the bread maker.

37 thoughts on “Making Bread with the Panasonic SD-P104

  1. Hi, I have made a few recipes from YouTube using this bread model.
    So far ,it turned out ok except that the bread is a little bit hard , why is this so and is there anything I do to soften the bread.
    Also, I understand that for yeast to work well, water have to be warm and sugar must be added.
    But they always claimed to use cold water.
    And at 5℃?
    Can you enlighten me ?
    Also , for hot weather, water must reduced by 10ml is it and why is that so ?
    So , does it mean it is better to make the bread in the evening or at night ?

    • Hi christ,

      Thank you for your question. I would suggest reviewing the page below for information on the relationship between water temperature and yeast:

      Usually if bread comes out hard, it means that the yeast didn’t do its job properly. Yeast dies at higher temperatures, so if the water being used to make dough is too warm, it will kill the yeast and not allow the yeast to do its job. Generally, we want cooler water when working with yeast.

      I don’t know exactly why the manual specifies to use less water when the weather is warmer. If I had to guess, I would say that when the temperature is higher, it takes less time for the bread maker to get up to baking temperature, and less time to bake, and therefore less time to “bake away” excess water. In other words, the recipe was created for normal room temperature, so when baking in higher temperatures, less water is used to maintain consistency. So, in the context of consistency, and to answer your last question: if there’s not a huge variation in temperature between night and day, like if you have air conditioning, then it doesn’t matter.

      Hope my rather wordy explanation helps. 🙂 Thanks again for visiting!

    • Hello Norika,

      What kind of flour did you use? From what I’ve read, 发糕 uses rice flour – is it possible that the rice flour was accidentally substituted for wheat flour?

      Jonathan Young

  2. Hi jonathan,
    I’m interested in the SD-bmt10001t/SD- bmt1000t both models are sold in Japan. My question is SD-PT1001 & SD-PT1002 which are sold in HK and seems like they come with the meat floss blade. Can I use the meat floss blade with SD-BMT1001t and are they the same models just sell at different countries?
    I’m so confused as i’m not able to find any information on them, i live in USA, thanks so much!!

    • Hi Katherine,

      No need to be confused as I’ve taken a look at the manuals for you. According to the manuals of both Japanese models SD-BMT1000 and SD-BMT1001, their blades are interchangeable since they both use the ADD82-150-KO noodles/mochi blade. Unfortunately, the manuals for the HK models do not state a part number for the blades, so I cannot say with 100% certainty that they use the same blades. That said, all 4 models share the same specifications for maximum flour capacity at 300g, and I really don’t think Panasonic would be so inefficient as to create a new specification for the HK models, so more than likely blades are interchangeable for all 4 machines.

      If you are in the USA, then I would suggest one of the Japanese models since the voltage requirements would match. You won’t get the meat floss blade, but according to this recipe you don’t even need the blade to make meat floss.

      A couple of questions I have for you is, were you planning to buy SD-BMT1001-T and find a meat floss blade separately? Have you found a place that sells the blade by itself? I wasn’t able to find it online.

      Lastly, if you are interested in viewing the manuals for yourself, I’ve linked them below. Thank you very much for visiting my website and leaving a comment. Very much appreciated!

      Jonathan Young

      SD-BMT1000 Japanese Manual (PDF)
      SD-BMT1001 Japanese Manual (PDF)
      SD-PT1001 English and HK Chinese Manual (PDF)
      SD-PT1002 English and HK Chinese Manual (PDF)

  3. Hi Jonathan
    I loved your posts and your replies
    But this bread maker is quite expensive thanthe Philipps Viva collection which is half the price

    Do you recommend Philips or has anyone used it please

  4. hi

    just wanted to tell u that my bro was able to locate SD-PT1001 modal with the help of a cousin who was then living in HK for a short spell. my brother visited me last week and finally I have it : ) will be trying it first time this weekend.
    I see that u have been helping many people with questions related to this machine and wanted to add that english manual is available on panasonic HK site here is the link:

    select the modal number and under option support u find downloadable pdf file.
    my machine has manual in both english and japanese and english stickers for display.

    • Shivani,

      Glad to know you were able to get the bread maker – looks like this is the top-of-the-line model as well! I hope you will enjoy it for years to come, and thank you for the helpful links!

      Jonathan Young

    • Hi. I just wanted to know if the bread function modes are the same for SD-PT1001 and SD-P104. My friend is using the SD-P104 and she passed me her bread recipes. I got the SD-PT1001 so just wondering if i can follow her recipes and the mode.

      • Hi Annabelle,

        Thank you for the question. I ran the product comparison tool on Panasonic’s website and saw that both the SD-P104 and SD-PT1001 have a bread pan capacity of approximately one pound, which suggests that recipes for the former should work on the latter.

        In terms of the mode, I haven’t looked in depth at the SD-PT1001’s manual, but I don’t think there will be too much variation. The new model looks like it has more modes, adding to the ones on the old model.

        Of course, only one way to find out: give it a try! Even though the machine is doing the work, it’s fun to experiment with new (and old) recipes. Enjoy and please let us know how it goes!

        Jonathan Young

  5. Hi i just bought my panasonic p104 bread maker. But sadly, it never come out as a proper bread. Its flat with underbake inside and crisp outside. I dont know what i’ve done wrong. I follow the exact instruction several times. But it still flat.
    Please help me.

    • Hi Fia,

      It sounds like the dough isn’t rising properly. Is the yeast dispensing after the dough is first mixed? You should be able to hear the machine making a tapping sound when the yeast is dispensed.

      If the yeast is dispensing, does the dough look like it’s rising? If not, then there might be a problem with the yeast itself. If the water is too warm that will kill the yeast. Be sure to use cold water, and if that doesn’t work, try a different batch of yeast.

      If none of the above work then perhaps there is a problem with the machine itself. Since you just bought it the warranty should be in effect – I would suggest getting a replacement to see if the problem still occurs.

      Let us know how it goes, and thanks for visiting!

      Jonathan Young

  6. Hi,
    Found ur blog searching for Panasonic bread maker in hongkong. I live in India and have wanted to buy a bread maker but these r not readily available here n are mostly expensive. My brother is coming to hongkong after 2 days n he can get me one from there. Can u tell me where u purchased ur bread maker ? Or any popular store which might be easily accessible n where Panasonic bm can be bought. I have checked the Panasonic HK site n the latest model is SD-PT1001. Do u know if this modal is available in any stores. I shall be thankful for any info.

    • Hi Shivani,

      Thanks for reading my blog! To answer your questions:

      You can probably get the breadmaker from any of the major electronics stores, like Fortress, Broadway, Suning, etc. Before going, I would suggest checking prices at Most likely the SD-PT1001 will be available at those stores.

      In terms of what brands of yeast, I’m afraid I honestly don’t know what to tell you. You can try the bigger Wellcome or Park N Shop supermarkets, or you can try specialty baking stores like TwinsCo.

      I would actually recommend TwinsCo if your brother is looking for a one-stop shop. They sell the breadmaker as well so it might be easier to get both at once. Here’s a link to their locations. The lines in bold are the addresses, and you can paste them into Google Maps.

      Hope you enjoy using the machine!

      Jonathan Young

    • Hi Yuan,

      Thanks for your question. I usually used room temperature water mixed with milk from the refrigerator. Because it’s such a small amount of water, I doubt that it would make much difference in most environments. That said, the manual does mention that if ambient temperature is above 25˚C, 180 mL 5˚C water should be used.

      As for the order of which to add first, it doesn’t matter. The machine will mix everything up for you. That’s why it’s so convenient! Hope you enjoy making bread and happy new year!

      Jonathan Young

  7. Good day. I intend to purchase this model of bread maker. However I would like to know whether it is able to handle both natural yeast starter (sourdough) and natural yeast leaven ( brand : Hoshino). If yes may I know the function mode number. Appreciate your advise.

    • Hi Huimei,

      I have not used either of those yeast types so I can’t say for sure, but on page 57 of the HK manual it explicitly states not to use fresh yeast. However, on page 89, it is implied that there is a chance that bread will not be baked successfully when using natural yeast.

      In terms of taking advantage of the automatic features of the bread maker, then I would say no to both natural yeast starter and natural yeast leaven. On the other hand, once you’ve used the bread maker a few times and have gotten a feel for how it works, you can experiment with natural yeast starter and/or leaven.

      Would love to hear back if you’re able to get it to work. Good luck, and have fun!

      Jonathan Young

  8. Hi! Thanks for your description about the machine. I have just arrived in HK and would like to buy this machine. My concern is: all buttons are in Chinese, and I can only read English! Also, can the machine do other things hat bread, like pizza dough, brioche, etc. Thanks for your help. Sylvie

    • Hi Sylvie,

      Thanks for reading! I also had the same concern as you because my Chinese isn’t that great, but luckily the manual is very good with matching the Chinese buttons to their English equivalents. There’s also a sticker on the top of the machine that maps Chinese to English (I don’t know why I didn’t post a photo before, see below!). If you want to check out the manual beforehand, it’s available on the Panasonic HK website here, under “Support” -> “Downloads”.

      I never used the machine to make brioche but I’m sure you could once you’re familiar with its capabilities. JC did a lot of experimenting with different recipes and they always came out good. According to the manual, you can even make dumpling skins!

      Lastly, I did use the machine to make pizza dough one time. You can check it out here.

      Thanks again for visiting!

      Jonathan Young

      SD-P104 Bread Maker Translation Label

    • Hi Han,

      Appreciate your checking out my site! To answer your question, I believe the bread maker is telling you to remove the dough by hand to do whatever you need to do with it before placing it back in for baking. For example, in the “Stuffed bread” recipe found on page 28 of the Malaysian manual, it states to remove the dough for stuffing and cutting into 12 pieces. Remember to press “start” after putting the dough back in!

      You can find the manual on this page, under “support”.

      Hope that helps!

      Jonathan Young

      • Hi Jonathan,
        Thanks for yr kind reply.
        FYI, I’m using menu 3 (soft bread) with raisins auto add after the raisins drops. glove sign still appears and the start button lights keeps blinking too. I had waited for bout 30mins which shows on the display, but the lights still keeps blinking until I press the start button. Then it starts again. Which I dun really understand what if I use the timer at night and unable to press the start button I the middle of midnight.


        • Hi Han,

          No problem at all, glad to be of help. The only thing I can think of is to try pressing the “Raisin” button more than once before starting. According to pages 20 and 21 of the Malaysian manual, there are two different options for “Yes” for raisins. There is one that is plain “Yes” by itself, and one with a musical note “Yes?”. The one with the musical note sets the bread maker to beep and request user intervention, which is what seems to be happening here. Before starting, if you press the “Raisin” button until it shows “Yes” only, then I think it should drop the raisins in automatically.

          I hope this is helpful. Thanks again for visiting!

          Jonathan Young

  9. Hi,
    I am interested in buying the Panasonic SD P-104. So I would like to find out whether the inner bread pan is coated with diamond fluorine or teflon coating.
    Any assistance will be helpful.
    Thanks & regards.

  10. Hi,

    I am consider buying Panasonic SD – P104 or Philip bread maker HD9045

    Any advice ? Philip is currently having promotion.

    But I realised Panasonic consume less watt than Philip HD9045.

    • Hi there,

      First off, thanks very much for visiting my site! To answer your question, I have not used the HD9045 so I can’t really say anything about it. The Panasonic, however, I highly recommend. Performance is always consistent and the appliance has been very reliable. I don’t think you could go wrong choosing the Panasonic. Either way, hope you enjoy making (and eating) homemade bread!

      Jonathan Young

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