En23 - Panasonic SD-R2550 Operating Instructions Manual

Dough Recipes
Basic
Basic Dough
Menu 11 (2 h 20 min)
Instant dry yeast 1 tsp
Bread flour 500 g / (4 C + 3 tbsp)
Butter 2¹⁄2 tbsp
Sugar 1¹⁄2 tbsp
Dry milk 2¹⁄2 tbsp
Salt 1³⁄4 tsp
Water 310 mL / 1¹⁄4 C + 2 tsp
Dinner Roll
Menu 11 (2 h 20 min)
Instant dry yeast 1¹⁄2 tsp
Bread flour 455 g / (3²⁄3 C + 2 tbsp)
Butter 3 tbsp
Sugar 50 g / (¹⁄4 C)
Dry milk 3 tbsp
Salt 1¹⁄2 tsp
Water 230 mL / ¹⁵⁄16 C + 1 tsp
For finishing
Egg (M), beaten
1 (50 g)
(brushing on top)
Poppy seeds approximate amount
Sesame seeds approximate amount
1 Make the dough according to instructions
on P. EN12 - EN13.
2 Divide the dough into 18 equal portions.
Roll each portion into a ball. Cover with a
plastic wrap and rest for 20 minutes.
3 Roll one end of the ball on a lightly floured
surface to make a cone.
4 Roll each cone into a wedge shape, approx-
imately 6 mm (¹⁄4 inch) thick, using a rolling
pin.
5 Starting with the wider end, roll up the
wedge loosely towards the narrower end.
6 Place seam side down on a greased baking
pan.
7 Spray water on top. Proof at 32 °C / 90 °F
for 30 – 50 minutes or until nearly doubled.
8 Brush rolls with beaten egg, sprinkle with
poppy seeds or sesame seeds if desired.
9 Bake in a 175 °C / 350 °F oven for 10 – 15
minutes or until golden brown.
Basic Raisin
Basic Raisin Dough
Menu 12 (2 h 20 min)
Instant dry yeast 1 tsp
Bread flour 500 g / (4 C + 3 tbsp)
Butter 2¹⁄2 tbsp
Sugar 1¹⁄2 tbsp
Dry milk 2¹⁄2 tbsp
Salt 1³⁄4 tsp
Water 310 mL / 1¹⁄4 C + 2 tsp
Raisins *1 100 g / (²⁄3 C)
Hot Cross Buns
Menu 12 (2 h 20 min)
Instant dry yeast ¹⁄2 tsp
Bread flour 250 g / (2 C + 1 tbsp)
Butter 25 g / 2 tbsp
Sugar 1 tsp
Dry milk 1 tbsp
Salt ¹⁄2 tsp
Cinnamon 1 tsp
Mixed spice ¹⁄2 tsp
Egg (M), beaten 1 (50 g)
Water 100 mL / ³⁄8 C + 2 tsp
Mixed dried
100 g / (²⁄3 C)
fruits *1
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).
Pizza
Pizza Dough
Menu 13 (45 min)
Instant dry yeast 1 tsp
Bread flour 475 g / (3³⁄4 C + 3 tbsp)
Butter 1 tbsp
Sugar 1³⁄4 tbsp
Dry milk 1 tbsp
Salt 1 tsp
Water 340 mL / 1³⁄8 C + 2 tsp
Turn to P. EN12 -
EN15 for handling
instructions.
Doughnut
(using failed unfermented
bread dough)
1  D ivide the dough into small pieces that
are 35 g each and shape them into balls.
Cover them with a small towel and place
them still for 10 - 20 minutes.
2 Roll them into thin round shape and press
the dough with the doughnut mold.
3 Allow the dough to ferment for 20 - 30
minutes (till it rises to double its original
size) at a temperature of 30 - 35 ˚C.
4 Deep-fry them at an oil temperature of
170 ˚C and sprinkle them with cinnamon
and refined white sugar.
Focaccia
Menu 13 (45 min)
Instant dry yeast 2 tsp
Bread flour 475 g / (3³⁄4 C + 3 tbsp)
Olive oil 2 tbsp
Sugar 2 tbsp
Dry milk 2 tbsp
Salt 2 tsp
Water 330 mL / 1³⁄8 C
1 Roll and pat the dough into a 30 cm x 25 cm
rectangle on a greased baking tray.
2 Make indentations over the whole dough
using your fingertips.
3 Add your favourite toppings such as olives
and tomatoes.
4 Allow to prove at 40 ˚C until doubled in size
(approx. 30 minutes).
5 Drizzle with olive oil and bake in a preheat-
ed oven at 190 ˚C for 20 – 30 minutes or
until golden at the edges and cooked well in
the center.
● Serve warm with pasta dishes.
Sourdough Starter
Sourdough Starter
Menu 14 (24 h)
The amount for a sourdough cup
Rye flour 80 g / (²⁄3 C)
Salt ¹⁄2 tsp
Plain yogurt 60 g / (¹⁄4 C)
Water (20 °C ) 80 mL / ⁵⁄16 C + 1 tsp
Instant dry yeast * 1 (0.1 g)
* Use the sourdough starter spoon provided.
*1 Cut into 5 mm cubes.

EN23