Raisin bread, Italian bread, Sandwich bread – Panasonic SD256WTS User Manual
Page 21: Gluten free bread, Panettone, Bread recipes, White bread, Whole wheat bread, Whole wheat raisin bread, French bread
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Bread Recipes
WHITE BREAD
select basic
BAKE/BAKE RAPID option
M
L
XL
teaspoons of dry yeast
(teaspoons for BAKE RAPIDoption)
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
1
(2)
400 g
IVf
1
20 g
280 ml
1
(2)
500 g
1’/
1’/5
30 g
350 ml
Ili
(2A)
600 g
2
2
40 g
420 ml
WHOLE WHEAT BREAD
select whole wheat
BAKE/BAKE RAPID option
M
L
XL
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
1
(VA)
400 g
VA
1
20 g
280 ml
1
(VA)
500 g
VA
VA
30 g
350 ml
V/
a
(2)
600 g
2
2
40 g
420 ml
WHOLE WHEAT RAISIN BREAD
select whole wheat
BAKE RAISIN option
M
L
XL
teaspoons of dry yeast
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
addition (place In raisin nut dispenser):
raisin
1
400 g
VA
1
20 g
280 ml
80g
1
500 g
VA
VA
30 g
350 ml
100g
V/
a
600 g
2
2
40 g
420 ml
120 g
FRENCH BREAD
select french
BAKE option
teaspoons of dry yeast
strong white bread flour, type 550
teaspoons of salt
butter
water
1
300 g
1
20 g
220 ml
RAISIN BREAD
select basic
BAKE RAISIN option
M
L
XL
teaspoons of dry yeast
1
1
1Ü
strong white bread flour, type 550
400 g
500 g
600 g
teaspoons of salt
VA
VA
2
tablespoons of sugar
1
VA
2
butter
20 g
30g
40 g
water
280 ml
350 ml
420 ml
addition (place in raisin nut dispenser):
raisin
80g
100 g
120 g
ITALIAN BREAD
select Italian
BAKE option
teaspoons of dry yeast
1
strong white bread flour, type 550
400 g
teaspoons of salt
VA
tablespoons of olive oil
VA
water
260 ml
SANDWICH BREAD
select sandwich
BAKE option
teaspoons of dry yeast
1
strong white bread flour, type 550
380 g
tablespoons of sugar
2
butter
30g
water
250 ml
GLUTEN FREE BREAD
select gluten free
BAKE option
water
430 g
tablespoon of oil
1
gluten free bread mix
500g
teaspoons of dry yeast
1
PANETTONE
select brioche
BAKE BUHER option
teaspoons of dry yeast
V/
a
strong white bread flour, type 550
400 g
teaspoons of salt
VA
tablespoons of sugar
4
butter (cut into 2-3 cm cubes and keep
in fridge)
50g
eggs
2 (100 g)
milk
160 ml
butter for added later (cut into 1-2 cm
cubes and keep in fridge)
70 g
raisin (pickled In ram)
120 g
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