Panasonic SD-PPG100 Operating Instructions Manual page 110

Various flavored bread
Containing red pepper and olive
Italian bread
Menu "6"
High-gluten flour
Low-gluten flour
Salt
Olive oil
Cold water (5 ˚C)*
Instant dry yeast
* Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
You may add 20 g red peppers (or dried tomatoes) chopped into small
pieces of 5 mm and 20 g olive (or 1 tsp of dried basil leaves) if you prefer.
* Use (Raisin) function (P. EN18)
Small dried fish and kelp rice bread
Menu "11"
High-gluten flour
Rice flour
Butter
* Small dried fish (stir-fried without oil) 20 g
Milk powder
Salt
Water*
Instant dry yeast
* Dried kelp(dried through wringing
after water soaking)
* Use cold water at a temperature of about 5 ˚C. When the
room temperature is above 25 ˚C.
* Use (Raisin) function (P. EN18)
EN36
French countryside bread
Menu "6"
225 g
High-gluten flour
25 g
Whole wheat flour
5 g (1 tsp)
Salt
24 g (2 tbsp)
Cold water (5 ˚C)*
170 g (mL)
Instant dry yeast
1.4 g (½ tsp)
* Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
Rice flour bread with orange flavor
Menu "11"
200 g
High-gluten flour
50 g
Rice flour
20 g
* Orange jam
Butter
6 g (1 tbsp)
Milk powder
5 g (1 tsp)
Salt
200 g (mL)
Water*
4.2 g (1½ tsp)
Instant dry yeast
* Use cold water at a temperature of about 5 ˚C. When the
4 g (dry weight)
room temperature is above 25 ˚C.
* Put it in the bread pan at the very beginning
Manual feeding (P. EN19)
200 g
50 g
5 g (1 tsp)
190 g (mL)
1.4 g (½ tsp)
200 g
50 g
20 g
20 g
6 g (1 tbsp)
5 g (1 tsp)
170 g (mL)
4.2 g (1½ tsp)