P P Bread-Making Ingredients - Panasonic SD-ZB2512 Operating Instructions And Recipes

Bread-making Ingredients
Flour
Main ingredient of bread. The protein in flour
forms gluten during kneading. Gluten provides
structure and texture and helps the bread to
rise.
l Use strong white bread flour only.
l Flour must be weighed on scales.
Dairy
Products
Add flavour and
nutritional value.
l 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.
Yeast
Enables the bread to rise.
l Yeast which has 'Easy
Blend', 'Fast Action' or
'Easy Bake' written on the
packet is recommended.
l Do not use dried yeast
that requires preliminary
fermentation.
l When using yeast from sachets, seal the sachet
again immediately after use. To store follow
manufacturers instructions but use opened
individual sachets within 48 hours.
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Water
l Use normal tap water.
l Use tepid water if using menu 2, 6, 8, 14 or 24 in a
cold room.
l Use chilled water if using menu 8, 9, 13, 15, 16, 24,
25, 29, 30 or 31 in a hot room.
l Always measure out liquids using the sourdough cup
provided.
Sugar
(granulated sugar, brown sugar, honey, treacle etc)
Adds softness and gives crust colour.
n 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 eggs.
Bran
Increases the bread's fibre content.
• Use max. 50 g (2 oz).
Wheat germ
Gives the bread a nuttier flavour.
• Use max. 50 g (2 oz).
Spices,
Enhance the flavour of the bread.
herbs
• Only use a small amount (1–2 tsp).
Salt
Improves the flavour and strengthens
gluten to help the bread rise.
l The bread may lose size/flavour if measuring
is inaccurate.
Fat
Adds flavour and softness to the
bread.
l Use butter (unsalted), margarine or
oil. 2 tbsps oil are equivalent to 25 g
butter.
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