Dough Recipes - Panasonic SD-YR2550 Operating Instructions And Recipes

Recipes
Gluten Free Recipes
Gluten Free Pizza Menu 16 (SD-R2530: 15)
Gluten Free Pizza
(30 min)
(OZ) / (NZ)
Water 380 mL
475 g
White rice flour
Vegetable oil 1¾ tbsp
Salt 1 tsp
Dry yeast /Instant yeast (gluten free
1 tsp
yeast) (NZ)

Dough Recipes

Basic Menu 18 (SD-R2530: 17)
Basic Dough
(2 h 20 min)
(OZ) (NZ)
★ Dry yeast (OZ) / SUREBAKE yeast (NZ) 2 tsp
3 tsp
475 g 450 g
Bread flour (OZ) / White flour (NZ)
45 g 50 g
Butter
Sugar 1¾ tbsp 1½ tsp
Powdered milk (OZ) / Milk powder (NZ) 3 tbsp 3 tbsp
Salt 2 tsp 1 tsp
Water * 300 mL 270 mL
Soft Rolls / Baps
(2 h 20 min)
(OZ) (NZ)
★ Dry yeast (OZ) / SUREBAKE yeast (NZ) 2 tsp
3 tsp
450 g 450 g
Bread flour (OZ) / White flour (NZ)
30 g 30 g
Butter
Sugar 1 tbsp 1 tbsp
Salt 1 tsp 1 tsp
1 (50 g) 1 (50 g)
Egg (M), beaten
Water * 250 mL 250 mL
* For a slightly denser roll try 125 mL water and 125 mL milk.
1 Place the ingredients into the bread pan in the order listed above.
2Select the menu.
3 Divide dough into 8 – 10 pieces and shape into baps.
4 Place on a greased baking tray and allow to prove at 40 ˚C until
doubled in size (approx. 20 minutes).
5Dust with flour.
6 Bake in a preheated oven at 220 ˚C for 15 minutes or until golden
brown.
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Turn to P. 12, 17 for
handling instructions.
Gluten Free Pasta Menu 17 (SD-R2530: 16)
Gulten Free Pasta
(15 min)
(OZ) / (NZ)
260 g
Mixture / beat 2 eggs (M) + water
220 g
White rice flour
80 g
Potato starch mixed and
100 g
sifted
Corn starch
Xanthan gum 1½ tbsp
Oil 2 tbsp
Salt 1 tsp
● Be sure to whisk eggs and water together until very smooth.
● Place flour, starch and gum into another bowl and mix well.
Turn to P. 12 -
15 for handling
instructions.
Basic Raisin Menu 19 (SD-R2530: 18)
Basic Raisin Dough
(2 h 20 min)
(OZ) (NZ)
★ Dry yeast (OZ) / SUREBAKE yeast (NZ) 2 tsp
3 tsp
475 g 450 g
Bread flour (OZ) / White flour (NZ)
45 g 50 g
Butter
Sugar 1¾ tbsp 1½ tbsp
Powdered milk (OZ) / Milk powder (NZ) 3 tbsp 3 tbsp
Salt 2 tsp 1 tsp
Water 300 mL 270 mL
100 g 100 g
Raisins *
Hot Cross Buns
(2 h 20 min)
(OZ) (NZ)
★ Dry yeast (OZ) / SUREBAKE yeast (NZ) 1 tsp
1 tsp
250 g 250 g
Bread flour (OZ) / White flour (NZ)
25 g 25 g
Butter
Sugar 1 tsp 1 tsp
Powdered milk (OZ) / Milk powder (NZ) 1 tbsp 1 tbsp
Salt ½ tsp ½ tsp
Cinnamon 1 tsp 1 tsp
Mixed spice ½ tsp ½ tsp
1 (50 g) 1 (50 g)
Egg (M), beaten
Water 100 mL 100 mL
100 g 100 g
Mixed dried fruits *
* Cut into approx. 5 mm cubes.
1 Divide mixture into 8 balls. Place on a lightly greased baking
tray and allow to prove at 40 ˚C until doubled in size (approx. 20
minutes). Make a paste with approx. 2 tbsp flour mixed with 2 tbsp
water and pipe a cross over the buns, or top with thin slices of short
crust pastry.
2 Bake in a preheated oven at 220 ˚C for 15 – 20 minutes or until
golden brown.
3 While still HOT, brush with a sugar glaze — 40 g sugar in 4 tbsp
water, boiled until a syrup is reached - (approx. 5 minutes).
Whole Wheat Menu 20 (SD-R2530: 19)
Wholemeal Dough 75%
(3 h 15 min)
(OZ)
★ Dry yeast
2 tsp
370 g
Whole wheat flour
125 g
Bread flour
20 g
Butter
Sugar 1 tbsp
Powdered milk 1½ tbsp
Salt 2 tsp
Bread improver, optional ½ tsp
Water 360 mL
(NZ)
★ SUREBAKE yeast
3 tsp
330 g
Wholemeal flour
120 g
White flour
25 g
Butter
Treacle 1 tbsp
Milk powder 2 tbsp
Salt 1 tsp
Water 330 mL
Whole Wheat Raisin Menu 21 (SD-R2530: 20)
Wholemeal Raisin Dough 75%
(3 h 15 min)
(OZ)
★ Dry yeast
2 tsp
370 g
Whole wheat flour
125 g
Bread flour
20 g
Butter
Sugar 1 tbsp
Powdered milk 1½ tsp
Salt 2 tsp
Bread improver, optional ½ tsp
Water 360 mL
100 g
Raisins *
(NZ)
★ SUREBAKE yeast
3 tsp
330 g
Wholemeal flour
120 g
White flour
25 g
Butter
Treacle 1 tbsp
Milk powder 2 tbsp
Salt 1 tsp
Water 330 mL
100 g
Raisins *
* Cut into approx. 5 mm cubes.
Wholemeal Dough 50%
(3 h 15 min)
(OZ)
★ Dry yeast
2 tsp
250 g
Whole wheat flour
250 g
Bread flour
20 g
Butter
Sugar 1 tbsp
Powdered milk 1½ tsp
Salt 2 tsp
Bread improver, optional ½ tsp
Water 360 mL
(NZ)
★ SUREBAKE yeast
3 tsp
225 g
Wholemeal flour
225 g
White flour
30 g
Butter
Treacle 1 tbsp
Milk powder 2 tbsp
Salt 1 tsp
Water 330 mL
Wholemeal Walnut Rolls 70%
(3 h 15 min)
(OZ)
★ Dry yeast
2 tsp
350 g
Whole wheat flour
100 g
Bread flour
50 g
Medium oatmeal
Oil 2 tbsp
Maple syrup 2 tbsp
Salt 2 tsp
Bread improver, optional ½ tsp
Water 350 mL
100 g
Walnuts *
(NZ)
★ SUREBAKE yeast
3 tsp
320 g
Wholemeal flour
90 g
White flour
40 g
Medium oatmeal
Oil 2 tbsp
Maple syrup 2 tbsp
Salt 1 tsp
Water 330 mL
100 g
Walnuts *
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