Panasonic SD–ZB2512 Operating Instructions And Recipes page 39

Wholemeal Dough 50%
Menu '22' (3 h 15 min)
Strong Wholemeal Bread Flour 300 g (11 oz)
Strong White Bread Flour 300 g (11 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1 tsp
1
2
Water 370 mL
Dry Yeast 1 1 tsp
2
Granary® Dough
Menu '22' (3 h 15 min)
600 g (1 lb 5 oz)
Strong Granary ® Flour
Sugar 2 tsp
Oil 2 tbsp
Salt 1 tsp
1 2
Water 350 mL
Dry Yeast 1 1 tsp
2
Rye Dough 100%
Menu '24' (2 h)
500 g (1 lb 2 oz)
Rye Flour
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 360 mL
Dry Yeast 2 tsp
Use kneading blade (rye bread).
Prove for 15 minutes.
French Sticks
Menu '25' (3 h 35 min)
Strong White Bread Flour 250 g (9 oz)
Butter 15 g ( oz)
1 2
Salt 1 2 tsp
Water 150 mL
Dry Yeast tsp
1
2
Rustic Sourdough Dough
Stage 1 Sourdough starter : Menu '27' (24 h)
Turn to P. EN18 for the recipe.
Stage 2 : Menu '26' (2 h 30 min)
Strong White Bread Flour 320 g (11 1
Salt tsp
3
4
Water 120 mL
Dry Yeast tsp
1
2
1
Tip the sourdough starter in the bread pan.
2
Add ingredients listed in stage 2 in the following order in the
bread pan:
strong white bread flour salt
3
Put the dry yeast in the yeast dispenser.
4
Select menu 26 and Press Start.
5
Set your oven at 220 C/425 F/Gas Mark 7, bake in the oven
for 10–15 minutes.
oz)
2
water.
Ciabatta
Stage 1 Culture : Menu '28' (45 min)
Strong White Bread Flour 175 g (6 oz)
Water 200 mL
Dry Yeast tsp
1 2
Stage 2 : Menu '19' (2 h 20 min)
Strong White Bread Flour 325 g (11
1
Sugar tsp
1
2
Olive Oil 2 tbsp
Salt 1 1 tsp
2
Water 80 mL
Dry Yeast 1 4 tsp
1
Put all culture ingredients in the bread pan and select
menu 28.
2
Turn off at the start pad after 15 minutes.
(12 hours later)
3
Add all ingredients listed in stage 2 and select menu 19.
4
Divide dough into 2 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
(approximately 20 minutes).
6
Bake in a preheated oven at 220 C/425 F/Gas Mark 7 for
20–25 minutes 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' (2 h 20 min)
Strong White Bread Flour 400 g (14 oz)
Sugar 50 g (2 oz)
Butter 100 g (4 oz)
Salt tsp
1 2
2 egg yolks (medium), beaten 36 g
1 egg (medium), beaten 50 g
Milk warmed 150 mL
Dry Yeast tsp
3
4
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. Allow to prove
at 40 C/105 F until doubled in size (approximately 20–30
minutes).
5
Bake in a preheated oven at 190 C/375 F/Gas Mark 5 for
15–20 minutes or until golden brown.
Serve just warm as a breakfast or tea–time treat.
oz)
2
EN39