Panasonic SD-2501 Operating Instructions Manual page 14

Bread Recipes
[07 Rye]
Rye 100%
Menu '07' (3hr 30min)
(rye flour)
 Remember to use the rye (OZ)
kneading blade for all these
Dry yeast
recipes.
Rye flour
 The Raisin nut dispenser does
Sugar
not operate on the Rye program.
Oil
 Put any additional ingredients
Salt
directly into the bread pan at
the start. Water
 As a result of the consistency
some flour may remain on the
Rye and Wholemeal
sides of the loaf, but this is
Menu '07' (3hr 30min)
normal.
 Due to their consistency, the
(OZ)
kneading blade will often
Dry yeast
become embedded in Rye Bread
Rye Flour
loaves. Wait for the loaf to cool
Whole wheat flour
(to avoid burning your hands),
before removing the blade by
Sugar
pressing on the base of the loaf
Oil
and manipulating it out gently to
Salt
avoid damaging the loaf.
Water
: Timer can be used for recipes
with this symbol
(3 hours 30 minutes-13 hours)
[08 French]
French Bread
Menu '08' (6hr)
(white flour/wholemeal flour)
Make bread with a crispy crust and (OZ)
texture.
Dry yeast
Bread flour
: Timer can be used for recipes
Salt
with this symbol (6-13 hours)
Butter
Water
Tarragon & Thyme
Menu '08' (6hr)
(OZ)
Dry yeast
Bread flour
Salt
Butter
Tarragon
Thyme
Water
[09 Italian]
Italian Bread
Menu '09' (4hr 30min)
(white flour)
Make light bread for enjoying with (OZ)
pasta, etc.
Dry yeast
 The Raisin nut dispenser does
Bread flour
not operate on the Italian
Salt
program.
Olive oil
 Put any additional ingredients
Water
directly into the bread pan at
the start.
: Timer can be used for recipes
with this symbol
(4 hours 30 minutes-13 hours)
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(NZ)
3 tsp Surebake yeast 5 tsp
500 Rye flour 500
2 tsp Sugar 2 tsp
3 tbsp Oil 3 tbsp
2 tsp Salt 2 tsp
380 mL Water 370 mL
(NZ)
2 1 ⁄ tsp Surebake yeast 5 tsp
2
250 Rye Flour 250
250 Wholemeal flour 250
2 tsp Sugar 2 tsp
2 tbsp Oil 2 tbsp
2 tsp Salt 2 tsp
380 mL Water 370 mL
(NZ)
1 1 ⁄ tsp Surebake yeast 3 tsp
4
420 White flour 450
1 1 ⁄ tsp Salt 1 1 ⁄ tsp
2 2
5 Butter 1 tsp
310 mL Water 330 mL
(NZ)
1 1 ⁄ tsp Surebake yeast 3 tsp
4
420 White flour 450
1 1 ⁄ tsp Salt 1 1 ⁄ tsp
2 2
5 Butter 1 tsp
1 tbsp Tarragon 2 tsp
1 tbsp Thyme 2 tsp
310 mL Water 330 mL
(NZ)
1 tsp Surebake yeast 3 tsp
400 White flour 450
1 1 ⁄ tsp Salt 1 tsp
2
1 tbsp Olive oil 2 tbsp
260 mL Water 290 mL
Herb Bread
Menu '09' (4hr 30min)
(OZ)
Dry yeast
Bread flour
Salt
Olive oil
Basil
Water
Sundried Tomato and Parmesan
Menu '09' (4hr 30min)
(OZ)
Dry yeast
Bread flour
Sugar
Salt
Parmesan Cheese, grated
Sundried Tomatoes in Oil, chopped
Water
[10 Sandwich]
Basic Sandwich Bread
Menu '10' (5hr)
Make bread with a soft crust and
texture.
(OZ)
Dry yeast
: Timer can be used for recipes
with this symbol (5-13 hours) Bread flour
Salt
Powdered milk
Butter
Sugar
Water
Whole Wheat Sandwich Bread
Menu '10' (5hr)
(OZ)
Dry yeast
Whole wheat flour
Bread flour
Salt
Powdered milk
Butter
Sugar
Water
Bread improver, optional
[11 Brioche]
Basic Brioche
Menu '11' (3hr 30min)
(OZ)
Dry yeast
Bread flour
Salt
Sugar
Butter (Cut into 2 cm cubes and keep in
fridge)
Powdered milk
Eggs (Medium)
Water
* Butter for added later (Cut into 1–2 cm
cubes and keep in fridge)
(NZ)
1 tsp Surebake yeast 3 tsp
400 White flour 450
1 1 ⁄ tsp Salt 1 tsp
2
1 tbsp Olive oil 2 tbsp
1 tbsp Basil 1 tbsp
260 mL Water 290 mL
(NZ)
1 tsp Surebake yeast 3 tsp
400 White flour 400
1 tsp Sugar 1 tsp
1
⁄ tsp Salt 1 tsp
2
50 Parmesan Cheese, grated 50
75 Sundried Tomatoes in Oil, chopped 75
270 mL Water 280 mL
(NZ)
1 1 ⁄ tsp Surebake yeast 3 tsp
4
420 White flour 350
1 1 ⁄ tsp Salt 1 tsp
4
2 tsp Milk powder 1 tbsp
15 Butter 1 tbsp
2 1 ⁄ tsp Sugar 1 tsp
2
315 mL Water 260 mL
(NZ)
1 1 ⁄ tsp Surebake yeast 3 tsp
4
320 Wholemeal flour 350
100 Gluten flour 1 tbsp
1 1 ⁄ tsp Salt 1 tsp
4
2 tsp Milk powder 1 tbsp
15 Butter 1 tbsp
2 1 ⁄ tsp Treacle 1 tbsp
2
315 mL Water 280 mL
1
⁄ tsp
4
(NZ)
1 1 ⁄ tsp Surebake yeast 5 tsp
2
400 White flour 400
1 tsp Salt 1 tsp
3 tbsp Sugar 2 tbsp
Butter (Cut into 2 cm cubes and keep in
50 50
fridge)
2 tbsp Milk powder 2 tbsp
2 (100 Eggs (Medium) 2 (100
180 mL Water 180 mL
* Butter for added later (Cut into 1–2 cm
70 70
cubes and keep in fridge)
For addition of ingredients with*, follow programming instructions on P. 15.
27