Panasonic SDZB2502BXE - Manual (Page 6)

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English
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Bread-making Ingredients
Flour
Main ingredient of bread, produces gluten. (helps the bread to rise,
gives it a firm texture)
 Use strong flour. Do not use soft or plain flour.
 Flour must be weighed on scales.
Strong flour is milled from hard wheat
and has a high content of protein which is
necessary for the development of gluten.
Carbon dioxide produced during fermentation
is trapped within the elastic network of
gluten, thus making the dough rise.
White flour
Made by grinding wheat
kernel, excluding bran and
germ. The best kind of flour
for baking bread is a flour
marked ‘for bread baking’.
 Do not use plain or self-raising
flour as a substitute for bread
flour.
Whole wheat
flour
Made by grinding entire
wheat kernel, including bran
and germ. Makes very health-
giving bread.
This bread is lower in height and
heavier than bread baked with
white flour.
Rye flour
Made by grinding rye kernel. Contains more iron,
magnesium and potassium, which are necessary for human’s
health, than white flour. But there isn’t enough gluten.
Makes dense, heavy bread. Do not use more than stated quantity
(could overload motor).
Dairy Products
Add flavour and nutritional value.
 If you use milk instead of water, the nutritional value of
the bread will be higher, but do not use in timer setting as
it may not keep fresh overnight.
 Reduce the amount of water proportionally to the
amount of milk.
Water
 Use normal tap water.
 Use tepid water if using menu 02, 05, 07, 12 or 20 in a cold room.
 Use chilled water if using menu 07, 08, 11, 13, 14, 20, 21, 23, 24
or 25 in a hot room.
 Always measure out liquids using the measuring cup provided.
Salt
Improves the flavour and strengthens gluten to
help the bread rise.
 The bread may lose size/flavour if measuring is inaccurate.
Fat
Adds flavour and softness to the bread.
 Using butter or magarine is recommended.
Sugar (granulated sugar, brown sugar, honey,
treacle etc)
Food for the yeast, sweetens and adds flavour to
the bread, changes the colour of the crust.
 Use less sugar if using raisins or other fruits, which contain
fructose.
Dry Yeast
Enables the bread to rise.
 Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring
fermentation before using)
 Yeast which has ‘instant yeast’ written on the packet is recommended.
 When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the
manufacturer’s recommended time)
If using a bread mix...
 Bread mixes including yeast
 Place the mix in the bread pan, then add water. (Follow
instructions on the packet for the quantity of water)
 Select the menu 02, choose a size according to the
volume of the mix, and start the baking.
• 600 g – XL • 500 g – L
 With some mixes, it is not clear how much yeast is
included, so some trial and error may be required to
obtain optimum results.
 Bread mix with separate yeast sachet
 First place the bread mix in the bread pan, then the
water. Then place the measured yeast in the yeast
dispenser.
 Set the machine according to the type of flour included
in the mix, and start the baking.
• White flour, brown flour
 menu 01
• Whole wheat, multigrain flour  menu 04
• rye flour  menu 07
 Baking brioche with brioche mix
 Select the menu 11 or 02 ‘MEDIUM’ size-‘LIGHT’ crust
colour. (P.35)
 You can make your bread taste better by adding other
ingredients:
Eggs Improve the nutritional value and
colouring of the bread. (Water amount
must be reduced proportionally)
Beat eggs when adding them.
Bran Increases the bread’s fibre content.
• Use max. 75 mL (5 tbsp).
Wheat germ Gives the bread a nuttier flavour.
• Use max. 60 mL (4 tbsp).
Spices Enhance the flavour of the bread.
• Only use a small amount (1-2 tbsp).
Spelt flour
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread .
We will recommend spelt white flour to be used more than the half of the entire flour.
 There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. (use in menu 13, 14, 24 or 25)