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Panasonic SD-PT1002 Operating Instructions Manual Page 60

Automatic bread maker, household use.
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Various flavored bread
Ingredients
(for 8 pieces)
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)
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 yogurt
70 g
Milk
( approx. 70 mL)
2.8 g ( 1 tsp )
Instant dry yeast
25 g
Egg (evenly mixed)
EN60
Use bread dough
Bagel
Making bread dough
Place A
Vegetable oil
with a bread blade in sequence and add Instant dry yeast into the
yeast dispenser.
Make the dough according to the steps specified in "Bread
dough making" (P. EN56).
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 minutes.
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
approx. 40 minutes (till it rises to double its
original size) at a temperature of 30 - 35 ˚C.
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 ˚C for 15 - 20 minutes.
Yogurt bread
Making bread dough
Place A
yogurt
milk orderly into the bread pan, and add dry
yeast into the yeast dispenser.
Make the dough according to the steps specified in "Bread
dough making" (P. EN56).
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 minutes.
Place the dough properly, cut it slightly and
spray water on it.
Fermentation
Leave the dough to ferment for 40 - 60 minutes at a temperature
of 30 - 35 ˚C (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 - 200 ˚C) for approx. 15 minutes.
water into the bread pan that is installed

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Comments to this Manuals

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Latest comments:
  • Leo Egalite Jan 27, 2018 05:43:
    Sadly missing multigrain and raye modes. Vzv
  • Leo Jan 23, 2018 10:15:
    I wonder if this Breadmaker ( SD-PT 1002 ) allows for a flexibilit​y to customize the menu. For instance, if a certain course cannot be found , like a whole grain , or a rye sourdough bread , can it be entered, programmed in to a menu ? Respectful​ly leoegalite​@gmail.com