Panasonic SD-2501 Operating Instructions And Recipes page 18

Dough Recipes
Dough for Tear & Share Bread
Menu '16' (SD-2500: '15') (2hr 20min)
Yeast 1 1 ⁄ tsp
4
Strong White Flour 550 g (1 lb 4 oz)
Sugar 2 tsp
Olive Oil 2 tbsp
1
Salt 1 ⁄ tsp
2
Water 310 mL
Olive Tear & Share Bread
Dough for Tear & Share Bread
One batch
(above)
Tapenade (green or black) 6 tbsp
Olives, chopped 25 g (1 oz)
Olive Oil 2 tbsp
1
Roll dough out into a rectangular sheet 1 1 ⁄ cm ( 1 ⁄ '') thick,
2 2
approximately 24 cm x 46 cm (9'' x 18'').
2
Spread the Tapenade over the dough, sprinkle the chopped
olives and drizzle with 1 tbsp of the oil. Roll up from the short
end like a swiss roll.
3
1
Cut the dough into 4 cm (1 ⁄ '') slices with a sharp knife and
2
place close together in a 20 cm (8'') round greased cake or
flan tin, cut sides up.
4
Drizzle with the remaining tbsp of oil and allow to prove at
40˚C/105˚F until doubled in size (approx. 25 mins).
5
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
• Delicious served warm with tapas or pasta dishes.
Pepperoni Tear & Share Bread
Dough for Tear & Share Bread
One batch
(above)
Tomato Puree or Sun Dried
4 tbsp
Tom Puree
Pepperoni, chopped 50 g (2 oz)
Mozarella Cheese, grated 100 g (4 oz)
Dried Oregano or Basil 1 tsp
Olive Oil 1 tbsp
1
Roll dough out into a rectangular sheet 1 1 ⁄ cm ( 1 ⁄ '') thick,
2 2
approximately 24 cm x 46 cm (9'' x 18'').
2
Spread the tomato puree over the dough and scatter the
pepperoni and cheese. Roll up from the short end like a swiss
roll.
3
Cut the dough into 4 cm (1 1 ⁄ '') slices with a sharp knife and
2
place close together in a 20 cm (8'') round greased cake or
flan tin, cut sides up.
4
Drizzle with the olive oil and sprinkle with the dried herbs and
allow to prove at 40˚C/105˚F until doubled in size (approx.
25 mins).
5
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
• Delicious served warm with pasta dishes. Use sundried tomatoes
in place of pepperoni for vegetarians.
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Picnic Tear & Share Bread
Dough for Tear & Share Bread
One batch
(on the left)
Grainy Mustard 2 tbsp
Cooked Ham, chopped 75 g (3 oz)
Strong Cheddar Cheese, grated 75 g (3 oz)
1
Roll dough out into a rectangular sheet 1 1 ⁄ cm ( 1 ⁄ '') thick,
2 2
approximately 24 cm x 46 cm (9'' x 18'').
2
Spread the mustard over the dough and scatter the ham and
cheese–reserve a little of the cheese to sprinkle on top. Roll
up from the short end like a swiss roll.
3
Cut the dough into 4 cm (1 1 ⁄ '') slices with a sharp knife and
2
place close together in a 20 cm (8'') round greased cake or
flan tin, cut sides up.
4
Sprinkle with the remaining cheese and allow to prove at
40˚C/105˚F until doubled in size (approx. 25 mins).
5
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
• Delicious served warm with soup or with a Ploughmans lunch.
Spelt Table Roll
; for 8 rolls
Menu '24'' (SD-2500: '22') (2hr 45min)
Yeast 1 1 ⁄ tsp
4
Spelt White Flour 500 g (1 lb 2 oz)
1
Sugar 1 ⁄ tsp
2
Salt 1 1 ⁄ tsp
2
Butter 10 g ( 2 ⁄ oz)
5
Water* 310 mL
*If in the hot room, use chilled water
1
Divide dough into 8 rolls and rest them for 15 mins.
2
Shape the dough into rolls.
3
Place on a greased baking tray and allow to prove at
35˚C/95˚F until doubled in size.(approx.40 mins.)
4
Make a cut on top of the dough and bake in oven at
220˚C/425˚F for 15-20 mins. (coupe)
Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu '23' (SD-2500: '21') (1hr 50min)
Yeast 1 1 ⁄ tsp
2
Strong White Flour 400 g (14 oz)
Sugar 4 tbsp
Salt 1 1 ⁄ tsp
2
Butter (Cut into 2 cm cubes and
70 g (3 oz)
keep in fridge)
Egg (beaten) 3 (150 g)
Milk 90 mL
Ram (dark) 15 mL (1 tbsp)
Additional Butter* (Cut into 1–2
50 g (2 oz)
cm cubes and keep in fridge)
Optional Ingredients
Chocolate chips 120 g (4 1 ⁄ oz)
2
• For addition of ingredients with*, follow programming instructions on P. 17.
1
Press the dough lightly to remove the gas.
2
Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 mins.
 When you like to add chocolate chips, follow below
instructions. (Optional)
• Roll the dough to 25 cm × 30 cm (10''×12'')
• Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
• Rest the dough in the room temperature for 10 mins
again. (Do not dry it .)
3
Press the dough lightly to remove the gas again, and divide it
into 12 rolls.
4
Rest the dough in the room temperature for 10–15 mins.
(Do not dry it out.)
5
Shape the dough and place them on a greased baking tray
and allow to prove at 35˚C/95˚F for 30–40 mins.
6
Glaze and bake in oven at 180 ˚C/356°F for 15–20 mins.
Focaccia
Menu '22' (SD-2500: '20') (45min)
Yeast 1 ⁄ tsp
2
Strong White Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 mL
1
Roll and pat the dough into a 30 cm x 25 cm (12'' x 10'')
rectangle on a greased baking tray.
2
Make indentations over the whole dough using your
fingertips.
3
Add one of the following toppings:
• 1 small red onion sliced and softened with 1 tsp olive oil and
1 tsp balsamic vinegar. (Do this in a bowl covered in cling
film in the microwave for 1–2 min).
• 2 tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked black
pepper corns.
• 2 tbsp chopped sundried tomatoes.
4
Allow to prove at 40˚C/105˚F until doubled in size (approx.
30 mins).
5
Drizzle with olive oil and bake in a preheated oven at
190˚C/375˚F/Gas Mark 5 for 20–30 mins or until golden at the
edges and cooked well in the centre.
• Serve warm with pasta dishes.
Pizza
Menu '22' (SD-2500: '20') (45min)
Yeast 1 ⁄ tsp
2
Strong White Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 mL
1
Press out dough using the heel of your hand to a 25 cm (10'')
circle or two 25 cm (10'') circles for thin and crispy base on a
greased baking tray.
2
Allow to prove at 40˚C/105˚F until doubled in size (approx.
20 mins).
3
Add topping of your choice and bake in a preheated oven
at 220˚C/425˚F/Gas Mark 7 for 15–20 mins, depending on
amount of topping.
• To freeze pizza bases follow method to step 2 and bake without
toppings for 5 mins. Allow to cool, freeze. To use remove from
freezer immediately add topping (not too much) and bake as
above step 3.
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