THE ULTIMATE VOLCANO 🌋
Three cheeses. Two meats. One very brave Panasonic SD-PN100. What could possibly go wrong?
BY NIX · BREAD EXPERIMENTS · OCTOBER 2026
I've done it again. Just when I thought my little Panasonic SD-PN100 Mini Bread Maker had seen everything, I've come up with another completely ridiculous idea.
My Volcanic Meltdown already mixed cheddar, garlic, chilli, tomatoes and jalapeños. But that got me thinking: what if I went much further? More cheese. More smoke. More heat. And then bacon and Spanish chorizo, because apparently I don't know when to stop.
Small loaf. Massive flavour. Absolutely no apologies.
THE LITTLE PANASONIC THAT COULD
Living on my own, I don't need enormous loaves going stale. I want something fresh, full of flavour and just the right size for me. But there's a rule in my kitchen: never more than 250 g of flour in my PN100.
I've damaged a bread maker before by overloading it. That's a lesson I won't forget. This is about cramming in flavour, not creating an oversized loaf.
WHAT'S INSIDE THE VOLCANO?
Sharp extra-mature cheddar, creamy mozzarella and savoury Parmesan. Smoky chorizo and crisp bacon. Jalapeños, roasted garlic, sun-dried tomatoes and a whisper of chipotle. Imagine a cheese toastie, a pizza and a tapas board colliding inside a bread maker. That's the idea.
THE FIRESTORM DOUGH
- 250 g strong white bread flour
- 160 ml water
- 10 g olive oil
- 2 tsp sugar
- ¾ tsp fine salt
- 1 tsp instant bread-machine yeast
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp chipotle chilli powder
THE EXPLOSIVE FILLING
- 15 g extra-mature cheddar, grated
- 10 g low-moisture mozzarella, grated
- 5 g Parmesan, finely grated
- 10 g cooked, cooled and drained chorizo
- 5 g crispy cooked and cooled bacon
- 5 g pickled jalapeños, thoroughly drained
- 5 g sun-dried tomatoes, thoroughly drained
- 5 g roasted garlic, mashed
Total additions: 60 g. Finely chop the filling and remove excess oil and moisture. The hero image is an AI-generated artistic concept, not an actual baked result.
THE NIX METHOD — LIQUIDS FIRST
- Add the water and olive oil to the bread pan.
- Add flour and dry ingredients, keeping the yeast on top of the flour initially, away from the water.
- Select Menu 3 (Basic Raisin) for the ingredient-addition signal and start immediately.
- At the signal, add the prepared cheeses, meats, chilli, tomato and garlic.
- Allow the cycle to finish. Remove the loaf and cool on a rack for at least 30 minutes before slicing.
Important: Panasonic's own loading instructions place yeast first and liquids last. Liquids first is my personal method, not the manufacturer's recommendation. The filling can affect kneading and rising; watch the first knead and stop if the motor strains. The recipe is experimental and not yet tested.
THE INFERNO BUTTER FINISH
As if that wasn't enough: mash together 10 g softened butter, ½ tsp hot honey and a few drops of chilli sauce. Spread it on a thick toasted slice. Serve with a rich homemade tomato soup from my Ninja soup maker, or turn it into a thoroughly excessive cheese toastie.
WILL IT WORK?
That's the fun part: I haven't baked this one yet. Perhaps the cheese will vanish into the crumb. Perhaps the chorizo will make it greasy. Perhaps it'll be spectacular. There is only one way to find out, and I'll judge it by the actual finished loaf rather than the fantasy photograph.
For all the theatrics, flour quantity alone doesn't guarantee machine suitability. There are 60 g of extras and those can affect the dough. The meats must be fully cooked, fillings cooled and drained, and if anything sounds wrong I stop the programme. One loaf isn't worth another broken Panasonic.
THE NIX VERDICT — COMING SOON
One little bread maker. Three cheeses. Two meats. Roasted garlic, chipotle, jalapeños and tomato. A perfectly sensible person's worst nightmare — and exactly the sort of experiment I enjoy.
THE ULTIMATE VOLCANO. Small loaf. Massive flavour. Absolutely no apologies.