Panasonic SD-R2550 Operating Instructions Manual page 22

Basic Rapid
Basic White Rapid Bread
Menu 2 (1 h 55 min – 2 h)
M
Instant dry
1¹⁄2 tsp
yeast
400 g / (3¹⁄3 C)
Bread flour
Butter 2 tbsp
Sugar 1¹⁄2 tbsp
Dry milk 2 tbsp
Salt 1¹⁄2 tsp
Water 270 mL / 1¹⁄8 C
30% Whole Wheat Rapid Bread
Menu 2 (1 h 55 min – 2 h)
M
Instant dry
1³⁄4 tsp
yeast
295 g /
Bread flour
(2¹⁄3 C + 2 tbsp)
Whole wheat 125 g /
flour (1 C + 2 tsp)
Butter 1¹⁄2 tbsp
Molasses 1¹⁄2 tbsp
Dry milk 2 tbsp
Salt 1¹⁄2 tsp
280 mL /
Water
1¹⁄8 C + 2 tsp
Basic Raisin
Basic Raisin Bread
Menu 3 (4 h )
M
Instant dry
³⁄4 tsp
yeast
Bread flour 400 g / (3¹⁄3 C)
Butter 2 tbsp
Sugar 1¹⁄2 tbsp
Dry milk 2 tbsp
Salt 1¹⁄2 tsp
280 mL /
Water
1¹⁄8 C + 2 tsp
85 g /
Raisins *1
(¹⁄2 C + 1 tbsp)
30% Whole Wheat Honey Walnut Bread
Menu 3 (4 h )
M
Instant dry
1 tsp
yeast
295 g /
Bread flour
(2¹⁄3 C + 2 tbsp)
Whole wheat 125 g /
flour (1 C + 2 tsp)
Butter 1¹⁄2 tbsp
Honey 1¹⁄2 tbsp
Dry milk 2 tbsp
Salt 1¹⁄2 tsp
280 mL /
Water
1¹⁄8 C + 2 tsp
Walnuts *1 25 g / (¹⁄4 C)
L XL
1¹⁄2 tsp 1¹⁄2 tsp
500 g /
600 g / (5 C)
(4 C + 3 tbsp)
2¹⁄2 tbsp 3 tbsp
1¹⁄2 tbsp 2 tbsp
2¹⁄2 tbsp 3 tbsp
1³⁄4 tsp 2 tsp
400 mL /
330 mL / 1³⁄8 C
1⁵⁄8 C + 2 tsp
L XL
1³⁄4 tsp 2 tsp
365 g / 430 g /
(3 C + 2 tsp) (3¹⁄2 C + 1 tbsp)
155 g /
180 g / (1¹⁄2 C)
(1¹⁄4 C + 2 tsp)
2 tbsp 2¹⁄2 tbsp
2 tbsp 2 tbsp
2¹⁄2 tbsp 3 tbsp
1³⁄4 tsp 2 tsp
380 mL /
330 mL / 1³⁄8 C
19⁄16 C + 1 tsp
L XL
³⁄4 tsp ³⁄4 tsp
500 g /
600 g / (5 C)
(4 C + 3 tbsp)
2¹⁄2 tbsp 3 tbsp
1¹⁄2 tbsp 2 tbsp
2¹⁄2 tbsp 3 tbsp
1³⁄4 tsp 2 tsp
400 mL /
330 mL / 1³⁄8 C
1⁵⁄8 C + 2 tsp
120 g /
100 g / (²⁄3 C)
(²⁄3 C + 2 tbsp)
L XL
1 tsp 1¹⁄4 tsp
365 g / 430 g /
(3 C + 2 tsp ) (3¹⁄2 C + 1 tbsp)
155 g /
180 g / (1¹⁄2 C)
(1¹⁄4 C + 2 tsp)
2 tbsp 2¹⁄2 tbsp
2 tbsp 2 tbsp
2¹⁄2 tbsp 3 tbsp
1³⁄4 tsp 2 tsp
380 mL /
330 mL / 1³⁄8 C
19⁄16 C + 1 tsp
40 g / 50 g /
(¹⁄3 C + 1 tsp) (¹⁄3 C + 2 tbsp)
French
French
Menu 4 (5 h 40 min)
Instant dry yeast
Bread flour
Butter
Salt
Water
Pain de Campagne
Menu 4 (5 h 40 min)
Instant dry yeast
Bread flour
Whole wheat flour
Butter
Salt
Cold water (5 ℃)
Brioche
Basic Brioche
Menu 5 (3 h 30 min)
Instant dry yeast
Bread flour
Butter *2
Sugar
Dry milk
Salt
Mixture / beat 2 eggs (M) + 2 egg
yolk + water
Butter *3
Panettone
Menu 5 (3 h 30 min)
Instant dry yeast
Bread flour
Butter *2
Sugar
Salt
Mixture / beat 2 eggs (M) + 2 egg
yolk + water
Butter *3
Candied orange peel *1
Sultanas *1
Currants *1
Sourdough
Sourdough
Stage 1: Sourdough Starter: Menu 14 (24 h)
Turn to P. EN23 for the recipe.
Stage 2: Menu 6 (5 h)
Sourdough starter
Bread flour
Salt
Water
Instant dry yeast
*1 Cut into 5 mm cubes.
Cut into 2 - 3 cm cubes and keep in refrigerator.
*2
*3 Cut into 1 - 2 cm cubes and keep in refrigerator.
³⁄4 tsp
400 g / (3¹⁄3 C)
1 tbsp
1¹⁄2 tsp
270 mL / 1¹⁄8 C
³⁄4 tsp
320 g / (2²⁄3 C)
80 g / (²⁄3 C)
1 tbsp
1¹⁄2 tsp
280 mL / 1¹⁄8 C + 2 tsp
1¹⁄4 tsp
400 g / (3¹⁄3 C)
60 g / (¹⁄4 C)
50 g / (¹⁄4 C)
2 tbsp
1¹⁄2 tsp
270 g
80 g / (¹⁄3 C)
1¹⁄2 tsp
400 g / (3¹⁄3 C)
60 g / (¹⁄4 C)
50 g / (¹⁄4 C)
1¹⁄2 tsp
290 g
60 g / (¹⁄4 C)
50 g / (¹⁄3 C)
50 g / (¹⁄3 C)
50 g / (¹⁄3 C)
1 cup
(use the sourdough cup provided)
400 g / (3¹⁄3 C)
1 tsp
150 mL / ⁵⁄8 C
³⁄4 tsp
EN21