Dough Recipes - Panasonic SD-257 Operating Instructions And Recipes

Dough Recipes

[basic]
[whole wheat]
[rye] [french] [pizza]
The Dough setting mixes and gives the dough it's first rising
before you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select
the correct mode. When your dough is ready, shape it,
allow it to rise, and then bake it yourself.
 The maximum load of the Bread Maker is 600 g (1 lb 5 oz).
Dough recipes using 300 g (11 oz) of flour may be doubled.
 When the DOUGH program has completed its operation,
you may find that the prepared dough is easier to shape if it
is tipped onto a lightly floured board before handling.
Example – making plain bread rolls
1 Shaping
Dough can be shaped into round rolls, plaits,
knots, French sticks, large or small cobs or put in a
traditional loaf tin.
 Rolls
 Knot
 Hedgehogs
2 Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally
the dough should be left to prove in a warm place (at
approximately 40˚C/90˚F) until the dough has doubled in size.
 Approximate proving time-Rolls 25 mins, Whole
breads e.g. Panettone etc 50 mins
 To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
3 Glazing/Baking
Brush with milk, salted water, beaten egg or oil.
Sprinkle with poppy seeds, sesame seeds. Bake
following recipe guidelines.
24
Raisins
(Coat with a beaten egg)
Rolls
 Select one of the following recipes and follow the method
below.
1
Shape dough.
2
Place onto a greased baking tray and allow to prove
until doubled in size.
3
Brush with beaten egg.
4
Bake in a preheated oven at 220˚C/425˚F/Gas
Mark 7 for 10-15 mins or until golden brown.
White Dough
'Basic'-'Dough' (2hr 20min)
Yeast 1 1 ⁄
4
Strong White Flour 550 g (1 lb 4 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1 1 ⁄
2
Water 320 ml
Brown Dough
'Basic'-'Dough' (2hr 20min)
Yeast 1 1 ⁄
4
Strong Brown Flour 550 g (1 lb 4 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1 1 ⁄
2
Water 320 ml
Wholemeal Dough 100%
'Whole Wheat'-'Dough' (3hr 15min)
Yeast 1 1 ⁄
4
Strong Wholemeal Flour 550 g (1 lb 4 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1 1 ⁄
2
Water 340 ml
Wholemeal Dough 70%
'Whole Wheat'-'Dough' (3hr 15min)
Yeast 1 1 ⁄
4
Strong Wholemeal Flour 400 g (14 oz)
Strong White Flour 150 g (5 oz)
Sugar 2 tsp
Oil 2 tbsp
1
Salt 1 ⁄
2
Water 340 ml
tsp
tsp
tsp
tsp
tsp
tsp
tsp
tsp