Panasonic SD-YR2540 Operating Instructions Manual page 15

Whole Wheat
Whole Wheat Bread
Menu 7 (5 h)
M
★ Dry yeast
1 tsp 1 tsp
Strong whole
400 g 500 g
wheat bread flour
Butter 20 g 30 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp
Water 280 mL 350 mL 420 mL
Oat and Bran Bread
Menu 7 (5 h)
★ Dry yeast
Strong white bread flour
Bran
Porridge oats
Oil
Sugar
Salt
Water
Whole Wheat Rapid
Whole Wheat Bread Rapid
Menu 8 (3 h)
M
★ Dry yeast
1½ tsp 1½ tsp
Strong whole
400 g 500 g
wheat bread flour
Butter 20 g 30 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp
Water 280 mL 350 mL 420 mL
Rapid Whole Wheat Bread 50%
Menu 8 (3 h)
M
★ Dry yeast
1½ tsp 1½ tsp
Strong whole
200 g 250 g
wheat bread flour
Strong white
200 g 250 g
bread flour
Butter 20 g 30 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp
Water 300 mL 370 mL 430 mL
Whole Wheat Raisin
Whole Wheat Raisin Bread
Menu 9 (5 h)
M
★ Dry yeast
1 tsp 1 tsp
Strong whole
400 g 500 g
wheat bread flour
Butter 20 g 30 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp
Water 280 mL 350 mL 420 mL
Raisins *1 80 g 100 g
OI5 SD-YR2540 EU Pagination ——3rd_20201210.indd 15
Maple and Pecan Nut Bread
Menu 9 (5 h)
★ Dry yeast
L XL
Strong whole wheat bread flour
1¼ tsp
Strong white bread flour
Butter
600 g
Maple syrup
40 g
Salt
Water
2 tsp
Pecan nuts *1
Brioche
Basic Brioche
L
Menu 10 (3 h 30 min)
1 tsp
★ Dry yeast
400 g
Strong white bread flour
50 g
Butter *5
50 g
Sugar
2 tbsp
Skimmed milk powder
1½ tsp
Salt
1¼ tsp
Mixture / beat 2 eggs (M) + 2
350 mL
egg yolk + water
Butter *6
Panettone
Menu 10 (3 h 30 min)
★ Dry yeast
L XL
2 tsp
Strong white bread flour
Butter*5
600 g
Sugar
40 g
Salt
Mixture / beat 2 eggs (M) + 2
2 tsp
egg yolk + water
Butter*6
Candied orange peel *1
Sultanas *1
Currants *1
L XL
French
2 tsp
300 g
French Bread
Menu 11 (5 h 40 min)
300 g
★ Dry yeast
40 g
Strong white bread flour
Salt
2 tsp
Water
Pain de Campagne
Menu 11 (5 h 40 min)
★ Dry yeast
Strong white bread flour
L XL
Strong whole wheat bread flour 80 g
1¼ tsp
Salt
Cold water (5 ℃)
600 g
Rye
40 g
Rye 100%
2 tsp
Menu 12 (3 h 30 min)
★ Dry yeast
120 g
Rye flour
Oil
Sugar
Salt
Water
 Use kneading blade for rye
Rye and White
Menu 12 (3 h 30 min)
★ Dry yeast
M
1 tsp Rye flour
Strong white bread flour
200 g
Oil
200 g
Sugar
20 g
Salt
3 tbsp
Water
1 ½ tsp
280 mL
 Use kneading blade for rye
75 g
Sourdough
Sourdough
Stage 1: Sourdough Starter: Menu 24 (24 h)
Turn to P. GB17 for the recipe.
Stage 2: Menu 13 (5 h)
1¼ tsp
Sourdough starter
400 g
Strong white bread flour
60 g
Salt
50 g
Water
2 tbsp
Dry yeast
1½ tsp
Spelt Bread
270 mL
80 g
Spelt White Bread
Menu 14 (4 h 30 min)
★ Dry yeast
1½ tsp
Spelt white flour 400 g
400 g
Butter
60 g
Sugar
50 g
Salt
1½ tsp
Water
290 mL
Lemon and Poppy Seed Spelt
60 g
Menu 14 (4 h 30 min)
50 g
50 g
★ Dry yeast
50 g
Spelt white flour 400 g
Butter
Sugar
Salt
Lemon zest,
grated
1 tsp
Lemon juice
400 g
Poppy seeds
1½ tsp
Water
290 mL
1 tsp
320 g
1½ tsp
300 mL
*1 Cut into approx. 5 mm cubes.
*2 Bread mix for white loaf only. Follow the
recipes on the package of bread mix.
*3 Specific amount of water for bread mix.
*4 Half the specified amount of water for
2½ tsp
bread mix.
500 g
*5 Cut into 2 - 3 cm cubes and keep in
2 tbsp
refrigerator.
2 tsp
*6 Cut into 1 - 2 cm cubes and keep in
2 tsp
440 mL
refrigerator.
menu.
2 tsp
250 g
250 g
2 tbsp
2 tsp
2 tsp
360 mL
menu.
1 cup
400 g
1 tsp
150 mL
¾ tsp
M L XL
1 tsp 1¼ tsp 1½ tsp
500 g 600 g
5 g 10 g 10 g
1½ tsp 2 tsp 2 tsp
1¼ tsp 1½ tsp 1¾ tsp
260 mL 340 mL 400 mL
M L XL
1 tsp 1¼ tsp 1½ tsp
500 g 600 g
5 g 10 g 10 g
1½ tsp 2 tsp 2 tsp
1¼ tsp 1½ tsp 1¾ tsp
1 1 1
20 mL 20 mL 30 mL
2 tbsp 3 tbsp 3 tbsp
250 mL 330 mL 380 mL
GB15
2021/2/6 上午 09:59:00