Panasonic SD-257 Operating Instructions And Recipes page 31

Rye & White Rolls
Stage 1 Culture : 'Pizza'-'Dough' (45min)
(OZ)
Dry yeast
Bread flour
Rye flour
Water
(NZ)
Surebake yeast
White flour
Rye flour
Water
Stage 2 : 'Rye'-'Dough' (2hr)
(OZ)
Dry yeast
Rye flour
Bread flour
Sugar
Oil
Salt
Water
(NZ)
Surebake yeast
Rye flour
White flour
Sugar
Oil
Salt
Water
Method:
1
Put all culture ingredients in bread pan and select
Pizza Dough program 45 mins.
• Use kneading blade (rye bread).
2
Turn off at the start/stop pad after 15 mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select Rye
Dough program 2 hrs.
4
Divide dough into 12-15 pieces and shape into rolls.
5
Place on a greased baking tray and sprinkle with
flour. Leave to rise in a warm place (30-35˚C) for
25-35 minutes or until doubled in size.
6
Glaze with oil and bake in a preheated oven at
220˚C for 10-15 minutes or until golden brown.
1 tsp
75 g
150 g
200 ml
1 1 ⁄ tsp
2
75 g
150 g
200 ml
1 1 ⁄ tsp
4
150 g
100 g
2 tsp
3 tbsp
2 tsp
60 ml
2 tsp
150 g
100 g
2 tsp
3 tbsp
2 tsp
60 ml
French Bread
'French'-'Dough' (3hr 35min)
(OZ)
Dry yeast
Bread flour
Salt
Butter
Sugar
Water
(NZ)
Surebake yeast
White flour
Salt
Butter
Water
Method:
1
Let the dough rest in a greased bowl for
20-30 minutes.
2
Knead dough on a lightly floured surface until it
becomes elastic and springs back when touched.
3
Divide the dough into 2 balls. Cover and let rest in a
warm place for 20 minutes.
4
Shape each ball into a flat rectangle. Roll up tightly
from long side; seal well. Taper ends.
5
Place on a greased baking tray. With a sharp knife,
make 3 or 4 diagonal cuts about
top of the loaves. Cover and leave to rise in a warm
place (30-35˚C) for 40-50 minutes until almost
doubled in size.
6
Brush with beaten egg white, sprinkle with poppy
seeds.
7
Bake in a preheated 200°C oven for 25-30 minutes
or until golden brown.
2 tsp
475 g
2 tsp
10 g
2 tsp
290 ml
2 tsp
450 g
1 tsp
1 tsp
280 ml
1 ⁄ cm deep across
2
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