Panasonic SD-2511 Operating Instructions And Recipes page 35

[13 Brioche]
[15 Speciality]
[16 Speciality Raisin]
[17 Rustic Scone]
Method on page 24
SD-2511_UK.indd 35
Basic Brioche
Menu '13' (3hr 30min)
Yeast 1 ⁄
1
4
Strong White Bread Flour 400 g (14 oz)
Sugar 4 tbsp
Salt 1 tsp
Skimmed Milk 2 tbsp
Butter (Cut into 2 cm cubes and keep
50 g (2 oz)
in fridge)
Water 180 mL
Egg, medium (beaten) 2 (100 g)
* Additional Butter (Cut into 1–2 cm
70 g (3 oz)
cubes and keep in fridge)
• For addition of ingredients with*, follow programming
instructions on P. 15.
Spelt White Bread
Menu '15' (4hr 30min)
M L
Yeast 1 tsp 1 ⁄ tsp
1
4
400 g 500 g
Spelt White Flour
(14 oz) (1 lb 2 oz)
Sugar 1 ⁄ tsp 2 tsp
1
2
Salt 1 ⁄ tsp 1 ⁄ tsp
1 1
4 2
Butter 5 g ( ⁄ oz) 10 g (
1 2
5
Water 260 mL 340 mL
Whole Spelt Bread
Menu '15' (4hr 30min)
M L
Yeast 1 tsp 1 ⁄ tsp
1
4
Spelt Wholegrain Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)
Spelt White Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)
Sugar 1 ⁄ tsp 2 tsp
1
2
Salt 1 ⁄ tsp 1 ⁄ tsp
1 1
4 2
butter 5 g ( ⁄ oz) 10 g (
1 2
5
Water 270 mL 350 mL
Rye and Spelt
Menu '15' (4hr 30min)
M L
Yeast 1 tsp 1 ⁄ tsp
1
4
Spelt White Flour 275 g (10 oz) 350 g (12 oz) 425 g (15 oz)
Rye Flour 125 g (4 oz) 150 g (5 oz) 175 g (6 oz)
Sugar 1 ⁄ tsp 2 tsp
1
2
Salt 1 ⁄ tsp 1 ⁄ tsp
1 1
4 2
Butter 5 g ( ⁄ oz) 10 g (
1 2
5
Plain Yogurt 120 g 150 g
Water 180 mL 230 mL
Rustic Scone
Menu '17' (1hr)
Plain Flour 200 g (8 oz)
Strong White Bread Flour 160 g (6 oz)
Butter (cut into 1 cm cubes) 60 g (2 oz)
2 Eggs and Milk made to 160 mL of mixture
Yogurt 60 g
Salt ⁄ tsp
1
2
Sugar 40 g
Baking Powder 10 g
Panettone
Menu '13' (3hr 30min)
tsp Yeast
Strong White Bread Flour
Sugar
Salt
Butter (Cut into 2 cm cubes and keep
in fridge)
Egg, medium (beaten)
Milk
* Additional Butter (Cut into 1–2 cm
cubes and keep in fridge)
* Candied Orange Peel ; finely chopped 50 g (2 oz)
*Sultanas
*Currants
• For addition of ingredients with*, follow programming
instructions on P. 15.
Fruity Spelt
Menu '15' (4hr 30min)
XL
1 ⁄ tsp Yeast
1
2
600 g
Spelt White Flour
(1 lb 5 oz)
2 tsp Sugar
1 ⁄ tsp Salt
3
4
⁄ oz) 10 g ( ⁄ oz) Butter
2
5 5
400 mL Mixed Spice
Water
*Mixed Dried Fruits 100 g (4 oz)
• For addition of ingredients with*, see the instructions on P.14.
XL
Rice and Spelt with Pine Nut and Fried Onion
1 ⁄ tsp
1
2
Menu '16' (4hr 30min)
Yeast
2 tsp
Spelt White Flour
1 ⁄ tsp
3
4
Brown Rice Flour
⁄ oz) 10 g ( ⁄ oz)
2
5 5
Sugar
420 mL
Salt
Butter
Water
*Pine Nut
XL
*Fried Onion
1 ⁄ tsp
1
2
• For addition of ingredients with*, see the instructions on P.14.
Lemon and Poppy Seed Spelt
2 tsp
Menu '15' (4hr 30min)
1 ⁄ tsp
3
4
⁄ oz) 10 g ( ⁄ oz)
2
5 5 Yeast
180 g
Spelt White Flour
270 mL
Sugar
Salt
Butter
Grated Zest from Lemon 1
Lemon Juice
Poppy Seed
Water
1 ⁄ tsp
1
2
400 g (14 oz)
4 ⁄ tbsp
1
2
1 tsp
50 g (2 oz)
2 (100 g)
200 mL
70 g (3 oz)
50 g (2 oz)
50 g (2 oz)
M L XL
1 tsp 1 ⁄ tsp 1 ⁄ tsp
1 1
4 2
400 g 500 g 600 g
(14 oz) (1 lb 2 oz) (1 lb 5 oz)
1 ⁄ tsp 2 tsp 2 tsp
1
2
1 ⁄ tsp 1 ⁄ tsp 1 ⁄ tsp
1 1 3
4 2 4
5 g ( ⁄ oz) 10 g ( ⁄ oz) 10 g ( ⁄ oz)
1 2 2
5 5 5
2 tsp 2 ⁄ tsp 3 tsp
1
2
270 mL 350 mL 400 mL
125 g (4 ⁄ oz) 150 g (5 oz)
1
2
M L XL
1 tsp 1 ⁄ tsp 1 ⁄ tsp
1 1
4 2
320 g (11 ⁄ oz) 400 g (14 oz) 480 g (1 lb 1 oz)
1
2
80 g (3 oz) 100 g (4 oz) 120 g (4 ⁄ oz)
1
2
1 ⁄ tsp 2 tsp 2 tsp
1
2
1 ⁄ tsp 1 ⁄ tsp 1 ⁄ tsp
1 1 1
4 2 2
5 g ( ⁄ oz) 10 g ( ⁄ oz) 10 g ( ⁄ oz)
1 2 2
5 5 5
260 mL 340 mL 400 mL
40 g 50 g 60 g
3 tbsp 4 tbsp 5 tbsp
M L XL
1 tsp 1 ⁄ tsp 1 ⁄ tsp
1 1
4 2
400 g 500 g 600 g
(14 oz) (1 lb 2 oz) (1 lb 5 oz)
1 ⁄ tsp 2 tsp 2 tsp
1
2
1 ⁄ tsp 1 ⁄ tsp 1 ⁄ tsp
1 1 3
4 2 4
5 g ( ⁄ oz) 10 g ( ⁄ oz) 10 g ( ⁄ oz)
1 2 2
5 5 5
1 1
20 mL 20 mL 30 mL
2 tbsp 3 tbsp 3 tbsp
250 mL 330 mL 380 mL
2015/01/09
35
15:29:33