Panasonic SD–ZB2512 Operating Instructions And Recipes page 35

[13 Brioche] Basic Brioche
Menu '13' (3 h 30 min)
Strong White Bread Flour
Sugar
Salt
Skimmed Milk
Butter (Cut into 2 cm cubes and keep in
refrigerator)
Mixture / beat 2 eggs (medium)+ water 280 g (9
Dry Yeast
* Additional Butter (Cut into 1–2 cm
cubes and keep in refrigerator)
For addition of ingredients with*, follow programming instructions
on P. EN15.
[15 Speciality]
Spelt White Bread
Menu '15' (4 h 30 min)
[16 Speciality Raisin]
Spelt White Flour
Sugar
Salt
Butter
Water
Dry Yeast
Whole Spelt Bread
Menu '15' (4 h 30 min)
Spelt Wholegrain Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)
Spelt White Flour
Sugar
Salt
Butter
Water
Dry Yeast
Rye and Spelt
Menu '15' (4 h 30 min)
Spelt White Flour
Rye Flour
Sugar
Salt
Butter
Plain Yogurt
Water
Dry Yeast
[17 Rustic Scone] Rustic Scone
Menu '17' (1 h)
Method on page 24
Plain Flour
Strong White Bread Flour
Butter (cut into 1 cm cubes)
Mixture / beat 2 egg (medium)+ milk
Plain Yogurt
Salt
Sugar
Baking Powder
400 g (14 oz)
4 tbsp
1 tsp
2 tbsp
50 g (2 oz)
4 / oz)
5
1 tsp
1 4
70 g (3 oz)
M L XL
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
260 mL 340 mL 400 mL
1 tsp 1 1 tsp 1 1 tsp
4 2
M L XL
200 g (8 oz) 250 g (9 oz) 300 g (11 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
270 mL 350 mL 420 mL
1 tsp 1 1 tsp 1 1 tsp
4 2
M L XL
275 g (10 oz) 350 g (12 oz) 425 g (15 oz)
125 g (4 oz) 150 g (5 oz) 175 g (6 oz)
1 tsp 2 tsp 2 tsp
1 2
1 tsp 1 tsp 1 tsp
1 4 1 2 3 4
5 g ( oz) 10 g ( oz) 10 g ( oz)
1 2 2
5 5 5
120 g 150 g 180 g
180 mL 230 mL 270 mL
1 tsp 1 tsp 1 tsp
1 1
4 2
200 g (8 oz)
160 g (6 oz)
60 g (2 oz)
160 g (6 oz)
60 g
tsp
1 2
40 g
10 g
Panettone
Menu '13' (3 h 30 min)
Strong White Bread Flour 400 g (14 oz)
Sugar 4
1 2
Salt 1 tsp
Butter (Cut into 2–3 cm cubes and keep
50 g (2 oz)
in refrigerator)
Mixture / beat 2 eggs (medium)+ milk 300 g (11 oz)
Dry Yeast 1 1
* Additional Butter (Cut into 1–2 cm
70 g (3 oz)
cubes and keep in refrigerator)
* Candied Orange Peel ; finely chopped 50 g (2 oz)
*Sultanas 50 g (2 oz)
*Currants 50 g (2 oz)
For addition of ingredients with*, follow programming instructions
on P. EN15.
Fruity Spelt
Menu '16' (4 h 30 min)
M
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
5
Mixed Spice 2 tsp 2 tsp
1
2
Water 270 mL 350 mL
Dry Yeast 1 tsp 1 tsp
1 4
100 g (4 oz) 125 g (4
*Mixed Dried Fruits
Rice and Spelt with Pine Nut and Fried Onion
Menu '16' (4 h 30 min)
M L
Spelt White Flour 320 g (11 oz) 400 g (14 oz) 480 g (1 lb 1 oz)
1
2
Brown Rice Flour 80 g (3 oz) 100 g (4 oz)
Sugar 1 1 tsp 2 tsp
2
Salt 1 tsp 1 tsp
1 1
4 2
5 g ( 10 g (
Butter 1 oz) 2
5 5
Water 260 mL 340 mL
Dry Yeast 1 tsp 1 tsp
1 4
* Pine Nut 40 g 50 g
* Fried Onion 3 tbsp 4 tbsp
Lemon and Poppy Seed Spelt
Menu '15' (4 h 30 min)
M
400 g 500 g
Spelt White Flour
(14 oz) (1 lb 2 oz)
Sugar 1 tsp 2 tsp
1 2
Salt 1 1 4 tsp 1 1 2 tsp
Butter 5 g ( oz) 10 g (
1
5
Grated Zest from Lemon 1 1
Lemon Juice 20 mL 20 mL
Poppy Seed 2 tbsp 3 tbsp
Water 250 mL 330 mL
Dry Yeast 1 tsp 1 tsp
1
4
tbsp
tsp
2
L XL
600 g
(1 lb 5 oz)
2 tsp
1 tsp
3
4
oz) 10 g ( oz)
2 2
5 5
3 tsp
400 mL
1 tsp
1 2
oz) 150 g (5 oz)
1 2
XL
120 g (4 oz)
1
2
2 tsp
1 tsp
1
2
10 g (
oz) 2 oz)
5
400 mL
1 tsp
1 2
60 g
5 tbsp
L XL
600 g
(1 lb 5 oz)
2 tsp
1 3 4 tsp
oz) 10 g ( oz)
2 2
5 5
1
30 mL
3 tbsp
380 mL
1 tsp
1
2
EN35