Bread Recipes - Panasonic SD-ZB2502BXA Operating Instructions And Recipes

Bread Recipes

WHITE BREAD
Select menu '01' or '02'
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
WHOLE WHEAT BREAD
Select menu '04' or '05'
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
WHOLE WHEAT RAISIN BREAD
Select menu '06'
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
teaspoons of dry yeast
addition (place in raisin nut dispenser):
raisin
FRENCH BREAD
Select menu '08'
strong white bread flour, type 550
teaspoons of salt
butter
water
teaspoons of dry yeast
PANNETTONE
Select menu '11'
strong white bread flour, type 550
tablespoons of sugar
teaspoons of salt
butter(cut into 2cm cubes and keep in
fridge)
egg (beaten) ;medium
milk
teaspoons of dry yeast
additional butter
(cut into 1-2cm cubes and keep in fridge)
orange peel; chopped finely*
brown saltana*
dryed black currant*
* : added with additional butter
M L XL
400 g 500 g 600 g
1 1 ⁄ 1 1 ⁄ 2
2 2
1 1 1 ⁄ 2
2
20 g 30 g 40 g
280 mL 350 mL 420 mL
1 1 1 1 ⁄
2
(2) (2) (2 1 ⁄ )
2
M L XL
400 g 500 g 600 g
1 1 ⁄ 1 1 ⁄ 2
2 2
1 1 1 ⁄ 2
2
20 g 30 g 40 g
280 mL 350 mL 420 mL
1 1 1 1 ⁄
4
(1 1 ⁄ ) (1 1 ⁄ ) (2)
2 2
M L XL
400 g 500 g 600 g
1 1 ⁄ 1 1 ⁄ 2
2 2
1
1 1 ⁄ 2
2
20 g 30 g 40 g
280 mL 350 mL 420 mL
1 1 1 1 ⁄
4
80 g 100 g 120 g
300 g
1
20 g
220 mL
3 ⁄
4
400 g
1
4 ⁄
2
1
50 g
2 (100 g)
200 mL
1 1 ⁄
2
70 g
50 g
50 g
50 g
RAISIN BREAD
Select menu '03'
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
teaspoons of dry yeast
addition (place in raisin nut dispenser):
raisin
ITALIAN BREAD
Select menu '09'
strong white bread flour, type 550
teaspoons of salt
tablespoons of olive oil
water
teaspoons of dry yeast
SANDWICH BREAD
Select menu '10'
strong white bread flour, type 550
tablespoons of sugar
butter
water
teaspoons of dry yeast
GLUTEN FREE BREAD
Select menu '12'
water
tablespoons of oil
gluten free bread mix
teaspoons of dry yeast
BASIC BRIOCHE
Select menu '11'
strong white bread flour, type 550
tablespoons of sugar
tablespoons of dry milk
teaspoons of salt
butter (cut into 2cm cubes and keep in
fridge)
egg (beaten) ;medium
water
teaspoons of dry yeast
additional butter
(cut into 1-2cm cubes and keep in fridge)
M L XL
400 g 500 g 600 g
1 1 ⁄ 1 1 ⁄ 2
2 2
1 1 1 ⁄ 2
2
20 g 30 g 40 g
280 mL 350 mL 420 mL
1 1 1 1 ⁄
2
80 g 100 g 120 g
400 g
1 1 ⁄
2
1
1 ⁄
2
260 mL
1
380 g
2
30 g
250 mL
1
430 mL
1
500 g
2
400 g
4
2
1
50 g
2 (100 g)
180 mL
1 1 ⁄
4
70 g
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