Panasonic SD-257 Operating Instructions And Recipes page 26

Dough Recipes
Rye and White Rolls
Stage 1 Culture : 'Pizza'-'Dough' (45min)
Yeast 1 tsp
Strong White Flour 75 g (3 oz)
Rye flour 150 g (5 oz)
Water 200 ml
Stage 2 : 'Rye'-'Dough' (2hr)
Yeast 1 tsp
Rye Flour 150 g (5 oz)
Strong White Flour 100 g (4 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 ml
1
Put all culture ingredients in bread pan and select
Pizza Dough program 45 mins.
• Use kneading blade (rye bread).
2
Turn off at the start/stop pad after 15 mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select Rye
Dough program 2 hrs.
4
Divide dough into 12-15 pieces and shape into rolls.
5
Place on a greased baking tray and sprinkle with
flour. Allow to prove at 40˚C/90˚F until doubled in
size (approx. 20 mins).
6
Glaze with oil and bake in a preheated oven at
220˚C/425˚F/Gas Mark 7 for 10-15 mins or until
golden brown.
• This dough can also be made as a loaf. Follow method for
Points 1 and 2. Increase water on stage 2 from 80-110 ml
and select Italian Bake program 4 hrs 30 mins.
Panettone
'Basic'-'Dough Raisin' (2hr 20min)
Yeast 1 ⁄ tsp
2
Strong White Flour 300 g (11 oz)
Sugar 2 tbsp
Butter
15 g (
Salt 1 ⁄ tsp
4
Ground Cardamom 1 ⁄ tsp
2
Grated Lemon Zest 1
Medium Sized Egg,
1
yolk
Milk 140 ml
*Mixed Peel 50 g (2 oz)
*Raisins 100 g (4 oz)
1
Place dough in a greased 18 cm (7'') cake tin. Allow
to prove at 40˚C/90˚F for approx. 30-40 mins or until
doubled in size.
2
Bake in a preheated oven at 150˚C/300˚F/Gas
Mark 2 for about 30 mins.
26
1 ⁄ oz)
2
Chelsea Buns
Enriched Dough : 'Basic'-'Dough' (2hr 20min)
Yeast
Strong White Flour
Sugar
Butter
Milk Powder
Salt
Egg, medium
Water
Additional Ingredients
Butter
Mixed Dried Fruit
Soft Brown Sugar
Mixed Spice
1
Knead the dough lightly and roll out to an oblong
26 cm x 20 cm (10'' x 8'').
2
Mix together the mixed dried fruit, soft brown sugar
and mixed spice. Brush the dough with melted
butter and spread the fruit mixture on top. Roll up
from the long edge and cut into 8-10 slices. Arrange
in a greased 23 cm (9'') sandwich tin and allow to
prove at 40˚C/90˚F until doubled in size (approx.
20 mins).
3
Bake in a preheated oven at 220˚C/425˚F/Gas
Mark 7 for 15 mins or until golden brown.
4
Allow to cool. Drizzle with glace icing.
Hot Cross Buns
'Basic'-'Dough Raisin' (2hr 20min)
Enriched Dough
Ingredients (above) One batch
Cinnamon
Mixed Spice
* Mixed Dried Fruit
1
Divide mixture into eight balls. Place on a lightly
greased baking tray and allow to prove at 40˚C/90˚F
until doubled in size (approx. 20 mins). Make a
paste with approx. 2 tbsp flour mixed with 2 tbsp
water and pipe a cross over the buns, or top with
thin slices of shortcrust pastry.
2
Bake in a preheated oven at 220˚C/425˚F/Gas
Mark 7 for 15-20 mins or until golden brown.
3
While still HOT, brush with a sugar glaze — 40
(1 1 ⁄ oz) sugar in 4 tbsp water, boiled until a syrup is
2
reached — (approx. 5 mins).
• For addition of ingredients with*, follow programming instructions on P.11.
1 ⁄ tsp
2
250 g (9 oz)
1 tsp
25 g (1 oz)
1 tbsp
1 ⁄ tsp
2
1
100 ml
15 g ( 1 ⁄ oz)
2
100 g (4 oz)
50 g (2 oz)
1 tsp
1 tsp
1 ⁄ tsp
2
100 g (4 oz)
g