Yoghurt Bread - Panasonic SD-PT1000 Operating Instructions Manual

Ingredients
(for 8 pieces)151 kcal (for 1 piece)
Bread dough
280 g
High-gluten flour
┌
│
24 g (2 tbsp)
A Granulated sugar
│
5 g (1 tsp)
Salt
└
8 g (2 tsp)
Vegetable oil
180 g (mL)
Water
2.8 g (1 tsp)
Instant dry yeast
Bagels are directly edible.
But it would be more
delicious to cut the bagel
into half and add in fresh
vegetables, hams,
cheeses and jam.
Ingredients
for 10 pieces
137 kcal for 1 piece
Bread dough
250 g
┌ High-gluten flour
│
Whole wheat flour 30 g
│
15 g
A │ Butter
│
18 g 1½ tbsp
Granulated sugar
│
5 g 1 tsp
└ Salt
150 g
Plain yoghurt
70 g about 70 mL
Milk
2.8 g 1 tsp
Instant dry yeast
25 g
Egg (evenly mixed)
Bagel
Making bread dough
Place A Vegetable oil water into the bread pan that is installed
with a blade in sequence and add Instant dry yeast into the yeast
dispenser.
Make the dough according to the steps specified in "Making
bread dough" (P. 129).
Forming
Divide the dough into 8 small pieces that are 60 g each. Shape them
into balls, cover them with a small towel and place them still for 10 min.
Press the middle of the dough with one finger and rotate the dough
till the hole becomes bigger and from the shape of a bagel.
Fermentation
Place them onto a cooking paper sprinkled
with flour and allow the dough to ferment for
about 40 min (till it rises to double its original
size) at a temperature of 30 ∼ 35
Water boiling
Boil both sides of them in boiling water for
30 seconds each and fully drain the water.
Baking
Put them on a baking pan covered with cooking
paper and bake it in an oven preheated to a
temperature of 170 ∼190

Yoghurt bread

Making bread dough
Place A yoghurt milk orderly into the bread pan, and add dry
yeast into the yeast dispenser.
Make the dough according to the steps specified in "Making
bread dough" (P. 129).
Forming
Divide the dough into 10 equal pieces that
are 50 g each. Shape them into balls, cover
them with a small towel and let them rest
for 10 min.
Place the dough properly, cut it slightly and
spray water on it.
Fermentation
Leave the dough to ferment for 40
30 35 (to double its size after rise).
Baking
Coat with egg liquid onto the dough, then bake it in an oven
(preheated to a temperature of 180
.
for 15 ∼ 20 min.
60 min at a temperature of
200 ) for about 15 min.
135