Panasonic SD-2501WXC Operating Instructions And Recipes page 37

French Bread
Menu '21' (3hr 35min)
(OZ)
Dry yeast
Bread flour
Salt
Butter
Sugar
Water
(NZ)
Surebake yeast
White flour
Salt
Butter
Water
Method:
1
Let the dough rest in a greased bowl for 20-30 minutes.
2
Knead dough on a lightly floured surface until it becomes
elastic and springs back when touched.
3
Divide the dough into 2 balls. Cover and let rest in a warm
place for 20 minutes.
4
Shape each ball into a flat rectangle. Roll up tightly from long
side; seal well. Taper ends.
5
Place on a greased baking tray. With a sharp knife, make
3 or 4 diagonal cuts about
loaves. Cover and leave to rise in a warm place (30-35˚C)
for 40-50 minutes until almost doubled in size.
6
Brush with beaten egg white, sprinkle with poppy seeds.
7
Bake in a preheated 200°C oven for 25-30 minutes or until
golden brown.
2 tsp
475 g
2 tsp
10 g
2 tsp
290 mL
3 tsp
450 g
1 tsp
1 tsp
280 mL
1 ⁄ cm deep across top of the
2
Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu '23' (1hr 50min)
(OZ)
Dry yeast
Bread flour
Sugar
Salt
Butter (Cut into 2 cm cubes and keep in
fridge)
Egg (beaten)
Milk
Rum (dark)
Additional Butter* (Cut into 1–2 cm cubes
and keep in fridge)
(NZ)
Surebake yeast
White flour
Sugar
Salt
Butter (Cut into 2 cm cubes and keep in
fridge)
Egg (beaten)
Milk
Rum (dark)
Additional Butter* (Cut into 1–2 cm cubes
and keep in fridge)
Optional Ingredients
Chocolate chips
• For addition of ingredients with*, follow programming instructions on P. 17.
Method:
1
Press the dough lightly to remove the gas.
2
Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 minutes.
 When you like to add chocolate chips, follow below
instructions. (Optional)
• Roll the dough to 25 × 30 cm (10''×12'')
• Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
• Rest the dough in the room temperature for 10 minutes
again. (Do not dry it .)
3
Press the dough lightly to remove the gas again, and divide
it into 12 rolls.
4
Rest the dough in the room temperature for 10-15 minutes.
(Do not dry it out.)
5
Shape the dough and place them on a greased baking tray
and allow to prove at 35˚C for 30-40 minutes.
6
Glaze and bake in oven at 180
1 3 ⁄ tsp
4
400 g
4 tbsp
1 1 ⁄ tsp
2
70 g
3 (150 g)
90 mL
15 mL (1 tbsp)
50 g
5 tsp
400 g
3 tbsp
1 1 ⁄ tsp
2
70 g
3 (150 g)
90 mL
15 mL (1 tbsp)
50 g
120 g
˚C for 15-20 minutes.
37