Panasonic SD-2511 Operating Instructions And Recipes page 39

Wholemeal Dough 50%
Menu '22' (3hr 15min)
Yeast
Strong Wholemeal Bread Flour 300 g (11 oz)
Strong White Bread Flour
Sugar
Oil
Salt
Water
Granary Dough
®
Menu '22' (3hr 15min)
Yeast
Strong Granary Flour
®
Sugar
Oil
Salt
Water
Rye Dough 100%
Menu '24' (2hr)
Yeast
Rye Flour
Sugar
Oil
Salt
Water
• Use kneading blade (rye bread).
• Prove for 15 mins.
French Sticks
Menu '25' (3hr 35min)
Yeast
Strong White Bread Flour
Butter
Salt
Water
Rustic Sourdough Dough
Stage 1 Sourdough starter : Menu '27' (24hr)
Turn to P. 18 for the recipe.
Stage 2 : Menu '26' (2hr 30min)
Strong White Bread Flour
Salt
Yeast
Water
1
Tip the sourdough starter in the bread pan.
2
Add ingredients ʻlisted in stage 2ʼ in the following order in the
bread pan:
strong white bread flour → salt → dry yeast (keep away from
the salt) → water (keep away from the dry yeast, pour water
around the strong white bread flour).
3
Select menu 26 and Press Start.
4
Set your oven at 220˚C/425˚F/Gas Mark 7, bake in the oven
for 10–15 minutes.
SD-2511_UK.indd 39
1 ⁄ tsp
1
2
300 g (11 oz)
2 tsp
2 tbsp
1 ⁄ tsp
1
2
370 mL
1 ⁄ tsp
1
2
600 g (1 lb 5 oz)
2 tsp
2 tbsp
1 ⁄ tsp
1
2
350 mL
2 tsp
500 g (1 lb 2 oz)
2 tsp
3 tbsp
2 tsp
360 mL
⁄ tsp
1
2
250 g (9 oz)
15 g ( ⁄ oz)
1
2
⁄ tsp
1
2
150 mL
320 g (11 ⁄ oz)
1
2
⁄ tsp
3
4
⁄ tsp
1
2
120 mL
Ciabatta
Stage 1 Culture : Menu '28' (45min)
Yeast ⁄ tsp
1
2
Strong White Bread Flour 175 g (6 oz)
Water 200 mL
Stage 2 : Menu '19' (2hr 20min)
Yeast ⁄ tsp
1
4
Strong White Bread Flour 325 g (11 ⁄
1
2
Sugar ⁄ tsp
1
2
Olive Oil 2 tbsp
Salt 1 ⁄ tsp
1
2
Water 80 mL
1
Put all culture ingredients in the bread pan and select
menu 28.
2
Turn off at the start pad after 15 mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select menu 19.
4
Divide dough into and roll each half out to a rough oblong loaf
shape about 2.5 cm (1'') thick.
5
Place on a greased baking tray and sprinkle with flour. Allow
to prove at 40˚C/105˚F until doubled in size
(approx. 20 mins).
6
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
20–25 mins or until golden brown.
• This dough can also be made as a loaf. Follow method for steps 1–3.
Increase water on stage 2 from 80–110 mL and select menu 11.
Viennese Rolls
Menu '19' (2hr 20min)
Yeast ⁄ tsp
3
4
Strong White Bread Flour 400 g (14 oz)
Sugar 50 g (2 oz)
Butter 100 g (4 oz)
Salt ⁄ tsp
1
2
Medium Sized Eggs, yolk 2
Egg, medium 1
Milk warmed 150 mL
Filling (jam or mincemeat) ⁄ jar
1
2
Glaze (milk) 45 mL (3 tbsp)
1
Divide dough into 20 rolls.
2
Roll out each piece of dough to a square shape
approximately 10 cm x 10 cm (4'' x 4'') in size.
3
Place a teaspoon of filling in the centre of each piece of
dough. Draw up the corners and edges to make a parcel.
Repeat with all 20 rolls.
4
Place parcels in two 20 cm (8'') greased cake tins, with the
gathered side down. Glaze with milk and allow to prove at
40˚C/105˚F until doubled in size (approx. 20–30 mins).
5
Bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for
15–20 mins or until golden brown.
• Serve just warm as a breakfast or tea-time treat.
oz)
39
2015/01/09 15:29:34