Panasonic SD-ZB2512KST Operating Instructions And Recipes page 32

Bread Recipes
[10 Rustic Sourdough]
: Timer can be used for recipes
with this symbol (5–9 hours)
[11 Italian]
(bread flour)
Make light bread for enjoying with
pasta, etc.
The Raisin nut dispenser does not
operate on the Italian programme.
Put any additional ingredients
directly into the bread pan at
the start.
: Timer can be used for recipes
with this symbol
(4 hours 30 minutes–13 hours)
[12 Sandwich]
Make bread with a soft crust and
texture.
: Timer can be used for recipes
with this symbol (5–13 hours)
[13 Brioche]
[15 Speciality]
[16 Speciality Raisin]
: Timer can be used for recipes
with this symbol
(4 hours 30 minutes–13 hours)
[17 Rustic Scone]
32
Rustic Sourdough
Stage 1 Sourdough starter: Menu '27' (24hr)
Turn to P. 18 and P. 42 for the sourdough starter recipe.
Stage 2: Menu '10' (5hr)
Bread flour
Salt
Water
Dry yeast
Italian Bread
Menu '11' (4hr 30min)
Bread flour 400 g
Salt 1½ tsp
Olive oil 1 tbsp
Water 260 mL
Dry yeast 1 tsp
Basic Sandwich Bread
Menu '12' (5hr)
Bread flour
Salt
Powdered milk
Sugar
Butter
Water
Dry yeast
Basic Brioche
Menu '13' (3hr 30min)
Bread flour
Salt
Sugar
Butter (Cut into 2 cm cubes and keep in
refrigerator)
Powdered milk
Eggs (Medium)
Water
Dry yeast
* Butter for added later (Cut into 1–2 cm
cubes and keep in refrigerator)
Spelt White Bread
Menu '15' (4hr 30min)
M
Spelt white flour 400 g 500 g
Salt 1¼ tsp 1½ tsp
Sugar 1½ tsp 2 tsp
Butter 10 g 20 g
Water 250 mL 310 mL
Dry yeast 1¼ tsp 1½ tsp
Rustic Scone
Menu '17' (1hr 15min)
Bread flour
Butter (Cut into 1 cm cubes)
Egg
Milk
Yoghurt
Salt
Sugar
Baking powder
400 g
1 tsp
150 mL
¾ tsp
Herb Bread
Menu '11' (4hr 30min)
Bread flour 400 g
Salt 1½ tsp
Olive oil 1 tbsp
Basil 1 tbsp
Water 260 mL
Dry yeast 1 tsp
Whole Wheat Sandwich Bread
Menu '12' (5hr)
420 g Whole wheat flour
1¼ tsp Bread flour
2 tsp Salt
2½ tsp Powdered milk
15 g Sugar
315 mL Butter
1¼ tsp Water
Bread improver, optional
Dry yeast
Pannettone
Menu '13' (3hr 30min)
400 g Bread flour
1 tsp Sugar
3 tbsp Salt
Butter (Cut into 2 cm cubes and keep in
50 g
refrigerator)
2 tbsp Egg medium (beaten)
Milk
2 (100 g)
180 mL Dry yeast
* Additional Butter (Cut into 1–2 cm cubes
1½ tsp
and keep in refrigerator)
70 g
* Orange Peel; Chopped Finely
* Brown Saltana
* Dried Black Currant
Rye and Spelt
Menu '15' (4hr 30min)
L XL
600 g Spelt white flour
1¾ tsp Rye flour
2 tsp Salt
25 g Sugar
360 mL Butter
1¾ tsp Plain yoghurt
Water
Dry yeast
360 g
60 g
2
160 g (mixture of
eggs and milk)
60 g
½ tsp
40 g
10 g
• For addition of ingredients with*, see the instructions on P. 14.
Sundried Tomato and Parmesan
Menu '11' (4hr 30min)
Bread flour 400 g
Sugar 1 tsp
Salt ½ tsp
Parmesan Cheese,
50 g
grated
Sundried Tomatoes in
75 g
oil, chopped
Water 270 mL
Dry yeast 1 tsp
320 g
100 g
1¼ tsp
2 tsp
2½ tsp
15 g
315 mL
¼ tsp
1¼ tsp
400 g
4 tbsp
1 tsp
50 g
2 (100 g)
200 mL
1¾ tsp
70 g
50 g
50 g
50 g
M L XL
275 g 350 g 425 g
125 g 150 g 175 g
1¼ tsp 1½ tsp 1¾ tsp
1½ tsp 2 tsp 2 tsp
5 g 10 g 10 g
120 g 150 g 180 g
140 mL 180 mL 200 mL
1¼ tsp 1½ tsp 1¾ tsp