Panasonic SD-YD250 - Manual (Page 28)

- 27 -
French
Select BAKE mode
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
This loaf is one size. Size selection cannot be made.
<Note for measuring flour>
The amounts shown in ( ) are not as precise as
weight measurements.
For better results, please use weight measurements.
(1 cup = 4.92 oz.)
Select DOUGH mode
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
This loaf is one size. Size selection cannot be made.
<Note for measuring flour>
The amounts shown in ( ) are not as precise as
weight measurements.
For better results, please use weight measurements.
(1 cup = 4.92 oz.)
French Bread
Bread flour
Salt
Butter
Water
Dry yeast (3 C)
1 1 /
2
tsp
1 TBSP
1 tsp
14 3 /
4
oz.
10 1 /
2
fl.oz.
C/TBSP/tsp oz./fl.oz.
Baguette (French sticks) (Yield 2)
Bread flour
sugar
Salt
Dry milk
Butter
Water
Dry yeast
Poppy seeds,
optional
(3 C)
1 TBSP
1 1 /
2
tsp
1 TBSP
2 TBSP
1 1 /
2
tsp
3 TBSP
14 3 /
4
oz.
8 3 /
4
fl.oz.
C/TBSP/tsp oz./fl.oz.
Make the dough according to instructions on 1
P.7—9.
Divide the dough into 2 equal portions. Roll 2
each portion into a ball.
Place the dough in a greased bowl. Cover. 3
Rest for about 20 minutes. (Place in the
refrigerator during the summer time.)
Roll each ball into a rectangle, using a rolling 4
pin.
Starting at one short edge, roll the dough up 5
tightly into a thin log, pinching the edges to
seal. Taper and round ends.
Place on a greased baking pan. Spray water 6
on top. Proof at 90¡F for 60 minutes or until
nearly doubled.
Brush with water. With a sharp knife, make 3 7
or 4 diagonal cuts about 1 /
4
inch deep
across top of the logs.
Sprinkle with poppy seeds if desired. 8
Bake in 375¡F oven for 25 to 30 minutes or 9
until golden brown.
If your oven allows for steaming, bake with
steam for first 10 minutes.
( ) : measurements not as precise as weight measurements.
( ) : measurements not as precise as weight measurements.