Panasonic SD-YR2550STZ Operating Instructions And Recipes page 21

Basic Raisin
Basic Raisin Dough
Menu 19 (2 h 20 min)
★ Dry yeast
Strong white bread flour
Butter
Sugar
Salt
Water
Raisins *1
Hot Cross Buns
Menu 19 (2 h 20 min)
★ Dry yeast
Strong white bread flour
Butter
Sugar
Skimmed milk powder
Salt
Cinnamon
Mixed spice
Egg )M(, beaten
Water
Mixed dried 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 shortcrust 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
Whole Wheat Dough
Menu 20 (3 h 15 min)
★ Dry yeast
Strong whole wheat bread flour 500 g
Butter
Sugar
Salt
Water
Whole Wheat Dough 70%
Menu 20 (3 h 15 min)
★ Dry yeast
Strong whole wheat bread flour
Strong white bread flour
Butter
Sugar
Salt
Water
UAE_YR250 Pagination_20210724.indd 21 UAE_YR250 Pagination_20210724.indd 21
Whole Wheat Dough 50%
Menu 20 (3 h 15 min)
★ Dry yeast
Strong whole wheat bread flour
1 tsp
Strong white bread flour
500 g
Butter
30 g
Sugar
1½ tbsp
Salt
1½ tsp
Water
310 mL
100 g
Whole Wheat Raisin
Whole Wheat Raisin Dough
Menu 21 (3 h 15 min)
★ Dry yeast
½ tsp
250 g
Strong whole wheat bread flour
25 g
Butter
1 tsp
Sugar
1 tbsp
Salt
½ tsp
Water
1 tsp
Raisins *1
½ tsp
1 )50 g(
Whole Wheat Walnut Rolls 70%
100 mL
Menu 21 (3 h 15 min)
100 g
★ Dry yeast
Strong whole wheat bread flour 350 g
Strong white bread flour
Medium oatmeal
Oil
Maple syrup
Salt
Water
Walnuts *1
1 Divide dough into 12 large rolls or 20 dinner
rolls.
2 Place on a greased baking trays and
sprinkle with flour. Allow to prove at 40˚C
until doubled in size )approx. 20 minutes(.
3 Bake in a preheated oven at 220 ˚C for
12 – 15 minutes or until golden brown.
Sourdough Dough
1½ tsp
Sourdough Dough (Rye)
30 g
Stage 1: Sourdough Starter Menu 23 (24 h)
1½ tbsp
Turn to P. EN13 for handling
2 tsp
instructions.
340 mL
Stage 2: Menu 22 (2 h 30 min)
★ Dry yeast
Sourdough starter
Strong white bread flour
1½ tsp
350 g Rye flour
150 g
Salt
30 g Water
1½ tbsp
2 tsp
330 mL
Sourdough Starter
Sourdough Starter
1½ tsp
Menu 23 (24 h)
250 g
The amount for a sourdough cup
250 g
Rye flour
30 g
Salt
1½ tsp
Plain yogurt
2 tsp
Water )20 °C (
320 mL
Dry yeast *
* Use the sourdough starter spoon provided.
Pizza
Pizza Dough
1½ tsp
Menu 24 (45 min)
500 g
★ Dry yeast
30 g
1½ tbsp
Strong white bread flour
2 tsp
Oil
340 mL
Salt
100 g
Water
Doughnut
)using failed unfermented bread
dough(
1 Divide the dough into small pieces that
1½ tsp
are 35 g each and shape them into balls.
100 g
Cover them with a small towel and place
50 g
them still for 10 - 20 minutes.
2 Roll them into thin round shape and press
2 tbsp
2 tbsp
the dough with the doughnut mold.
3 Allow the dough to ferment for 20 - 30
1½ tsp
320 mL
minutes )till it rises to double its original
100 g
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 24 (45 min)
★ Dry yeast
Strong white bread flour
Olive oil
Salt
Water
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
¾ tsp
1 cup and tomatoes.
4 Allow to prove at 40 ˚C until doubled in size
360 g
)approx. 30 minutes(.
40 g
5 Drizzle with olive oil and bake in a preheated
1 tsp
150 mL 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.
*1 Cut into 5 mm cubes.
80 g
½ tsp
60 g
80 mL
1 )0.1 g(
1 tsp
450 g
4 tbsp
2 tsp
240 mL
½ tsp
300 g
1 tbsp
1 tsp
170 mL
EN21
2021/11/8 17:28:53 2021/11/8 17:28:53