Panasonic SD254 Operations Instructions download pdf (Page 14)

Recipes

Wholemeal Walnut Rolls 70%

‘Whole Wheat’-‘Dough’ (3h 15m)

Yeast 1tsp

Strong Wholemeal Flour 350g (12oz)

Strong White Flour 100g (4oz)

Medium Oatmeal 50g (2oz)

Maple Syrup 2tbsp

Oil 2tbsp

Salt 1 1/2tsp

Water 320ml

Walnut 100g (4oz)

Divide dough into 12 large rolls or 20 dinner rolls.

Place on greased baking parchment and sprinkle

with ﬂour. Allow to prove at 40°C until doubled in size

(approx 20 mins).

Bake at 220°C/425°F/Gas Mark 7 for 12-15mins or

until golden brown.

Dough Recipes

Yeast 1 1/4tsp

Strong White Flour 550g (1lb 4oz)

Sugar 2tsp

Olive Oil 2tbsp

Salt 1 1/2tsp

Water 310ml

Dough for Tear & Share Bread

‘Basic’-‘Dough’ (2h 20m)

Olive Tear & Share Bread

Dough for Tear & Share

Bread (above)

One batch

Tapenade (green or black) 6tbsp

Olives, chopped 25g (1oz)

Olive Oil 2tbsp

Roll dough out into a rectangular sheet 1 1/2cm

(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).

Spread the Tapenade over the dough, sprinkle the

chopped olives & drizzle with 1 tbsp of the oil. Roll

up from the short end like a swiss roll.

Cut the dough into 4cm (1 1/2’’) slices with a sharp

knife & place close together in a 20cm (8’’) round

greased cake or ﬂan tin, cut sides up.

Drizzle with the remaining tbsp of oil and allow to

prove until doubled in size.

Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or

until golden brown.

• Delicious served warm with tapas or pasta dishes.

Pepperoni Tear & Share Bread

Dough for Tear & Share

Bread (P.26)

One batch

Tomato Puree or Sun Dried

Tom Puree

4tbsp

Pepperoni, chopped 50g (2oz)

Mozarella Cheese, grated 100g (4oz)

Dried Oregano or Basil 1tsp

Olive Oil 1tbsp

• Delicious served warm with pasta dishes. Use sundried

tomatoes in place of pepperoni for vegetarians.

Roll dough out into a rectangular sheet 1 1/2 cm

(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).

Spread the tomato puree over the dough & scatter

the pepperoni & cheese. Roll up from the short end

like a swiss roll.

Cut the dough into 4cm (1 1/2’’) slices with a sharp

knife & place close together in a 20cm (8’’) round

greased cake or ﬂan tin, cut sides up.

Drizzle with the olive oil & sprinkle with the dried

herbs and allow to prove until doubled in size.

Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or

until golden brown.

Yeast 1/2tsp

Strong White Flour 300g (11oz)

Olive Oil 1tbsp

Salt 1tsp

Water 170ml

Pizza

‘Pizza’-‘Dough’ (45m)

Press out dough using the heel of your hand to a

25cm (10’’) circle or two 25cm (10’’) circles for thin

and crispy base.

Allow to prove in a warm place for 10-15mins.

Add topping of your choice and bake on

220˚C/425˚F/Gas Mark 7 for 15-20mins, depending

on amount of topping.

• To freeze pizza bases follow method to stage 2 and bake

without toppings for 5mins. Allow to cool, freeze. To use

remove from freezer immediately add topping (not too

much) and bake as above stage 3.

Yeast 1/2tsp

Strong White Flour 300g (11oz)

Olive Oil 1tbsp

Salt 1tsp

Water 170ml

Focaccia

‘Pizza’-‘Dough’ (45m)

Roll and pat the dough into a 30cm x 25cm (12’’ x

10’’) rectangle.

Make indentations over the whole dough using your

ﬁngertips.

Add one of the following toppings:

• 1 small red onion sliced & softened with 1tsp olive

oil and 1tsp balsamic vinegar. (Do this in a bowl

covered in cling ﬁlm in the microwave for 1-2min).

• 2tbsp chopped black or green olives.

• 2 chopped cloves of garlic, sea salt and cracked

black pepper corns.

• 2tbsp chopped sundried tomatoes.

Allow to prove in a warm place for 30mins.

Drizzle with olive oil and bake at 190°C/375°F/Gas

Mark 5 for 20-30mins or until golden at the edges

and cooked well in the centre.

• Serve warm with pasta dishes.

Picnic Tear & Share Bread

Dough for Tear & Share

Bread (P.26)

One batch

Grainy Mustard 2tbsp

Cooked Ham, chopped 75g (3oz)

Strong Cheddar Cheese,

grated

75g (3oz)

• Delicious served warm with soup or with a Ploughmans

lunch.

Roll dough out into a rectangular sheet 1 1/2cm

(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).

Spread the mustard over the dough & scatter the

ham & cheese–reserve a little of the cheese to

sprinkle on top. Roll up from the short end like a

swiss roll.

Cut the dough into 4cm (1 1/2’’) slices with a sharp

knife & place closed together in a cheese and allow

to prove until doubled in size. 20cm (8’’) round

greased cake or ﬂan tin, cut sides up.

Sprinkle with the remaining.

Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or

until golden brown.

Viennese Rolls

‘Basic’-‘Dough’ (2h 20m)

Yeast 3/4tsp

Strong White Flour 400g (14oz)

Sugar 50g (2oz)

Butter 100g (4 oz)

Salt 1/2tsp

Medium Sized Eggs, yolk 2

Egg, medium 1

Milk warmed 150ml

Filling (jam or mincemeat) 1/2jar

Glaze

(milk)

45ml (3tbsp)

Put all the main ingredients in the bread pan in the

order listed above. Select Basic Dough programme

2hrs 20mins.

Remove dough from bread pan and divide in half.

Roll out half the dough to a square shape until it is

about 1cm (1/2’’) thick.

Cut into eight squares. (Tip: Reroll each piece

individually if it needs it, to produce a better square

shape, approximately 10cm x 10cm (4’’ x 4’’) in size.)

Place half a teaspoon of ﬁlling in the centre of each

piece of dough. Draw up the corners and edges to

make a bundle. Repeat with all 8 pieces.

Glaze the bundles with milk and place half of them,

in a greased 8’’ (20cm) cake tin, with the gathered

side down.

Repeat steps 3 to 6 with the rest of the dough in a

second tin.

Bake on Convection 180˚C for 15-20mins or until

golden brown.

• Serve just warm as a breakfast or tea-time treat.

Sweet Brioche Dough

‘Basic’-‘Dough’ (2h 20m)

Yeast 1tsp

Strong white ﬂour 250g (9oz)

Sugar 3tbsp

Butter 75g (3oz)

Salt 1/2tsp

Egg, medium 2

Milk 2tbsp

Egg, medium to glaze 1

Select Basic Dough programme 2hrs 20mins.

Tip dough out of the bread pan and shape three quarters

into a ball and place in the bottom of a lightly greased

brioche tin. Press a hole in the centre. Shape the

remainder of the dough into a ball and place in the centre.

Allow to prove for 30mins at 40˚C.

Glaze with beaten egg and bake in a preheated

oven at 190˚C/375˚F/Gas Mark 5 for 25mins or until

golden brown.

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Panasonic SD254 Operations Instructions Page 14

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