Panasonic SD-YR2550 Operating Instructions Manual page 28

Dough Recipes
Sourdough
Menu 22 (SD-R2530: 21)
Sourdough Dough (Rye)
Stage 1: Sourdough Starter: Menu 23 (SD-R2530: 22 ) (24 h)
Turn to P. 15 for the recipe.
Stage 2: Menu 22 (SD-R2530: 21) (2 h 30 min)
Sourdough starter
Bread flour (OZ) / White flour (NZ)
Rye flour
Salt
Water
Dry yeast *1 (OZ) / SUREBAKE yeast
(NZ) *2
*1 For SD-YR2550, place dry yeast into the yeast dispenser.
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
Pizza
Menu 24 (SD-R2530: 23)
Pizza
(45 min)
Dry yeast (OZ)/SUREBAKE yeast *1 (NZ) 1 tsp
Bread flour (OZ) / White flour (NZ)
Olive oil
Sugar
Powdered milk (OZ)
Salt
Water
Focaccia
(45 min)
Dry yeast (OZ)/SUREBAKE yeast *1 (NZ) 2 tsp
Bread flour (OZ) / White flour (NZ)
Olive oil (OZ) / Butter (NZ)
Sugar
Powdered milk (OZ) / Milk powder (NZ) 2 tbsp
Salt
Water
Roll and pat the dough into a 30 cm x 25 cm rectangle on a greased
baking tray.
Make indentations over the whole dough using your fingertips.
Add your favourite toppings such as olives and tomatoes.
Drizzle with olive oil and bake in a preheated ove
20 – 30 minutes or until golden at the edges and cooked well in the
centre.
Serve warm with pasta dishes.
28
OI12_YR25050 R2530 Oceania Pagination_20220121.indd 28
Recipes
(OZ) (NZ)
1 cup 1 cup
360 g 360 g
40 g 40 g
1 tsp 1 tsp
150 mL 150 mL
¾ tsp 2¼ tsp
(OZ) (NZ)
3 tsp *2
475 g 450 g
2 tbsp 5 tbsp
1¾ tbsp 1 tsp
1 tbsp -
1 tsp 1 tsp
300 mL 230 mL *2
(OZ) (NZ)
3 tsp *2
475 g 450 g
2 tbsp 15 g
2 tbsp 1 tsp
1 tbsp
2 tsp 1 tsp
300 mL 300 mL *2
Sourdough Starter
Sourdough Starter
(24 h)
The amount for a sourdough cup
Rye flour
Salt
Plain yogurt
Water (20 °C )
Dry yeast (OZ) / SUREBAKE yeast
(NZ) *1 *2
* 1 Use the sourdough starter spoon provided
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
Doughnut
(using failed unfermented bread dough)
Divide the dough into small pieces that are 35 g each and shape
them into balls. Cover them with a small towel and place them
still for 10 - 20 minutes.
Roll them into thin round shape and press the dough with the
doughnut mold.
Allow the dough to ferment for 20 - 30 minutes (till it rises to
with cinnamon and refined white sugar.
*1 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
*2 It needs to be melted before handling. Add the yeast to 30 mL of lukewarm
water. Make sure that the amount of water is reduced by 30 mL.
Turn to P. 12 -
15 for handling
instructions.
Menu 23 (SD-R2530: 22)
(OZ) (NZ)
80 g 80 g
½ tsp ½ tsp
60 g 60 g
80 mL 80 mL
1 (0.1 g) 3 (0.3 g)
2022/1/21 14:19:10