Panasonic SDZB2502BXA - Manual (Page 23)

23
English
Bread Recipes
WHITE BREAD
Select menu ‘01’ or ‘02’
M L XL
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
teaspoons of dry yeast
(teaspoons for BAKE RAPID option) 1
(2)
1
(2)
1 1 ⁄ 2
(2 1 ⁄
2
)
WHOLE WHEAT BREAD
Select menu ‘04’ or ‘05’
M L XL
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
teaspoons of dry yeast
(teaspoons for BAKE RAPID option) 1
(1 1 ⁄
2
)
1
(1 1 ⁄
2
)
1 1 ⁄
4
(2)
WHOLE WHEAT RAISIN BREAD
Select menu ‘06’
M L XL
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
teaspoons of dry yeast 1 1 1 1 ⁄ 4
addition (place in raisin nut dispenser):
raisin 80 g 100 g 120 g
FRENCH BREAD
Select menu ‘08’
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 220 mL
teaspoons of dry yeast 3 ⁄
4
PANNETTONE
Select menu ‘11’
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
teaspoons of dry yeast 1 1 ⁄ 2
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’
M L XL
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
teaspoons of dry yeast 1 1 1 1 ⁄
2
addition (place in raisin nut dispenser):
raisin
80 g 100 g 120 g
ITALIAN BREAD
Select menu ‘09’
strong white bread flour, type 550 400 g
teaspoons of salt 1 1 ⁄ 2
tablespoons of olive oil 1 1 ⁄
2
water 260 mL
teaspoons of dry yeast 1
SANDWICH BREAD
Select menu ‘10’
strong white bread flour, type 550 380 g
tablespoons of sugar 2
butter 30 g
water 250 mL
teaspoons of dry yeast 1
GLUTEN FREE BREAD
Select menu ‘12’
water 430 mL
tablespoons of oil 1
gluten free bread mix 500 g
teaspoons of dry yeast 2
BASIC BRIOCHE
Select menu ‘11’
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
teaspoons of dry yeast 1 1 ⁄ 4
additional butter
(cut into 1-2cm cubes and keep in fridge)
70 g