Panasonic SD-2511 Operating Instructions And Recipes page 38

Dough Recipes
[19 Basic] [20 Basic Raisin] [21 Rustic Artisan]
[22 Whole wheat] [23 Whole wheat Raisin]
[24 Rye] [25 French] [26 Rustic Sourdough]
[28 Pizza] [29 Brioche] [30 Speciality]
The Dough setting mixes and gives the dough it's first rising before
you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select the correct menu. When
your dough is ready, shape it, allow it to rise, and then bake it yourself.
l The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using
300 g (11 oz) of flour may be doubled.
l When the DOUGH program has completed its operation, you may find that the
prepared dough is easier to shape if it is tipped onto a lightly floured board before
handling.
Example – making plain bread rolls
1 Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
l Rolls
l Knot
l Hedgehogs
2 Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally the
dough should be left to prove in a warm place (at approximately
40˚C/105˚F) until the dough has doubled in size.
l Approximate proving time-Rolls 25 mins, Whole breads
e.g. Panettone etc 50 mins
l To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
3 Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle with
poppy seeds, sesame seeds. Bake following recipe guidelines.
38
SD-2511_UK.indd 38
Rolls
l Select one of the following recipes and follow the method below.
1
2
3
4
White Dough
Menu '19' (2hr 20min)
Yeast
Strong White Bread Flour
Sugar
Oil
Salt
Water
Brown Dough
Menu '19' (2hr 20min)
Yeast
Strong Brown Bread Flour
Sugar
Oil
Salt
Water
Rustic Artisan Dough
Menu '21' (2hr 20min)
Yeast
Strong White Bread Flour
Sugar
Butter
Salt
Water
*Cooked Bacon
Additional Cheese
(cut into 1 cm cubes)
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
• For addition of ingredients with , follow programming instructions on P. 23.
Wholemeal Dough 100%
Menu '22' (3hr 15min)
Yeast
Strong Wholemeal Bread Flour 600 g (1 lb 5 oz)
Raisins
Sugar
(Coat with a beaten egg)
Oil
Salt
Water
Wholemeal Dough 70%
Menu '22' (3hr 15min)
Yeast
Strong Wholemeal Bread Flour 425 g (15 oz)
Strong White Bread Flour
Sugar
Oil
Salt
Water
Shape dough.
Place onto a greased baking tray and
allow to prove until doubled in size.
Brush with beaten egg.
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
10–15 mins or until golden brown.
1 ⁄ tsp
1
4
600 g (1 lb 5 oz)
2 tsp
2 tbsp
1 ⁄ tsp
1
2
350 mL
1 ⁄ tsp
1
4
600 g (1 lb 5 oz)
2 tsp
2 tbsp
1 ⁄ tsp
1
2
350 mL
1 tsp
500 g
1 ⁄ tsp
1
2
30 g
1 ⁄ tsp
1
2
350 mL
65 g
60 g
1 ⁄ tsp
1
2
2 tsp
2 tbsp
1 ⁄ tsp
1
2
380 mL
1 ⁄ tsp
1
2
175 g (6 oz)
2 tsp
2 tbsp
1 ⁄ tsp
1
2
370 mL
2015/01/09 15:29:33