Panasonic SD2501WXA Operations Instructions download pdf (Page 23)

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23

Bread Recipes

WHITE BREAD

select menu ‘01’ or ‘02’

MLXL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

1

(2)

1

(2)

1

1

⁄

2

(2

1

⁄

2

)

strong white bread flour, type 550 400 g 500 g 600 g

teaspoons of salt 1

1

⁄

2

1

1

⁄

2

2

tablespoons of sugar 1 1

1

⁄

2

2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

WHOLE WHEAT BREAD

select menu ‘04’ or ‘05’

MLXL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

1

(1

1

⁄

2

)

1

(1

1

⁄

2

)

1

1

⁄

4

(2)

strong whole wheat bread flour 400 g 500 g 600 g

teaspoons of salt 1

1

⁄

2

1

1

⁄

2

2

tablespoons of sugar 1 1

1

⁄

2

2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

WHOLE WHEAT RAISIN BREAD

select menu ‘06’

MLXL

teaspoons of dry yeast 1 1 1

1

⁄

4

strong whole wheat bread flour 400 g 500 g 600 g

teaspoons of salt 1

1

⁄

2

1

1

⁄

2

2

tablespoons of sugar 1 1

1

⁄

2

2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

addition (place in raisin nut dispenser):

raisin 80 g 100 g 120 g

FRENCH BREAD

select menu ‘08’ (SD-2500: ‘07’)

teaspoons of dry yeast

3

⁄

4

strong white bread flour, type 550 300 g

teaspoons of salt 1

butter 20 g

water 220 mL

PANNETTONE

select menu ‘11’ (SD-2500: ‘10’)

teaspoons of dry yeast 1

1

⁄

2

strong white bread flour,

type 550

400 g

tablespoons of sugar 4

1

⁄

2

teaspoons of salt 1

butter(cut into 2cm cubes and

keep in fridge)

50 g

egg (beaten) ;medium 2 (100 g)

milk 200 mL

additional butter

(cut into 1-2cm cubes and keep

in fridge)

70 g

orange peel ;chopped finely* 50 g

brown saltana* 50 g

dryed black currant* 50 g

* : added with additional butter

RAISIN BREAD

select menu ‘03’

MLXL

teaspoons of dry yeast 1 1 1

1

⁄

2

strong white bread flour, type 550 400 g 500 g 600 g

teaspoons of salt 1

1

⁄

2

1

1

⁄

2

2

tablespoons of sugar 1 1

1

⁄

2

2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

addition (place in raisin nut dispenser):

raisin 80 g 100 g 120 g

ITALIAN BREAD

select menu ‘09’ (SD-2500: ‘08’)

teaspoons of dry yeast 1

strong white bread flour, type 550 400 g

teaspoons of salt 1

1

⁄

2

tablespoons of olive oil 1

1

⁄

2

water 260 mL

SANDWICH BREAD

select menu ‘10’ (SD-2500: ‘09’)

teaspoons of dry yeast 1

strong white bread flour, type 550 380 g

tablespoons of sugar 2

butter 30 g

water 250 mL

GLUTEN FREE BREAD

select menu ‘12’ (SD-2500: ‘11’)

water 430 mL

tablespoons of oil 1

gluten free bread mix 500 g

teaspoons of dry yeast 2

BASIC BRIOCHE

select menu ‘11’ (SD-2500: ‘10’)

teaspoons of dry yeast 1

1

⁄

4

strong white bread flour,

type 550

400 g

tablespoons of sugar 4

tablespoons of dry milk 2

teaspoons of salt 1

butter (cut into 2cm cubes and

keep in fridge)

50 g

egg (beaten) ;medium 2 (100 g)

water 180 mL

additional butter

(cut into 1-2cm cubes and keep

in fridge)

70 g

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