French/Italian/Sandwich Recipes; Brioche/Speciality/Raisin Recipes - Panasonic SD-ZB2502 Operating Instructions And Recipes

Bread Recipes
[08 French] French
Menu '08' (6hr)
(white flour/wholemeal flour)
Make bread with a crispy crust and Strong White Flour
texture.
Butter
Salt
: Timer can be used for recipes
Water
with this symbol (6–13 hours)
Yeast
[09 Italian] Easy Ciabatta
Menu '09' (4hr 30min)
(white flour)
Make light bread for enjoying with Strong White Flour 500 g (1 lb 2 oz)
pasta, etc.
Sugar 1 tsp
Olive Oil 3 tbsp
 The Raisin nut dispenser does
Salt 1 tsp
not operate on the Italian
Water 310 mL
program.
Yeast 1 tsp
 Put any additional ingredients
directly into the bread pan at
Green Pesto, Onion and Garlic
the start.
Menu '09' (4hr 30min)
 Passata is a thick tomato sauce
Strong White Flour 350 g (12 oz)
that is usually near the pasta
Polenta 50 g (2 oz)
sauces in supermarkets.
Sugar 1 tsp
: Timer can be used for recipes
Salt 1 ⁄ tsp
2
with this symbol (4hr 30min–
Green Pesto 2 tbsp
13 hours)
Onion, chopped and
75 g (3 oz)
softened with 1 tsp oil
Garlic clove, finely
2
chopped
Water 250 mL
Yeast 3 ⁄ tsp
4
Sundried Tomato and Parmesan
Menu '09' (4hr 30min)
Strong White Flour 400 g (14 oz)
Sugar 1 tsp
Salt 1 ⁄ tsp
2
Parmesan Cheese,
50 g (2 oz)
grated
Sundried Tomatoes in
75 g (3 oz)
Oil, chopped
Water 270 mL
Yeast 3 ⁄ tsp
4
[10 Sandwich] White Sandwich
Menu '10' (5hr)
Make bread with a soft crust and
texture.
Strong White Flour
Sugar
: Timer can be used for recipes
Butter
with this symbol (5–13 hours)
Salt
Water
Yeast
Brown Sandwich
Menu '10' (5hr)
Strong Brown Flour
Sugar
Butter
Salt
Water
Yeast
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Rustic French
Menu '08' (6hr)
400 g (14 oz) Strong White Flour 275 g (10 oz)
15 g ( 1 ⁄ oz) Strong Wholemeal Flour 75 g (3 oz)
2
1 tsp Rye Flour 50 g (2 oz)
1
300 mL Butter 15 g ( ⁄
2
1 tsp Salt 1 tsp
Water 310 mL
Yeast 1 tsp
Mushroom and Pancetta Three Cheeses
Menu '09' (4hr 30min) Menu '09' (4hr 30min)
Strong White Flour 400 g (14 oz) Strong White Flour
Sugar 1 tsp Sugar
Butter 15 g ( 1 ⁄ oz) Salt
2
Salt 1 ⁄ tsp Dolcelatte
2
Cep Mushrooms, Parmesan
25 g (1 oz)
soaked Cheese,grated
Pancetta, cooked and
Mozzarella
25 g (1 oz)
chopped
Water
Water 280 mL
Yeast
Yeast 3 ⁄ tsp
4
Tomato Focaccia
Oregano and Olive
Menu '09' (4hr 30min)
Menu '09' (4hr 30min)
Strong White Flour
Strong White Flour 400 g (14 oz)
Sugar
Sugar 1 tsp
Olive Oil
Olive Oil 2 tbsp
Salt
Salt 1 ⁄ tsp
2
Passata
Oregano 1 tbsp
Water
Black Olives, chopped 50 g (2 oz)
Green Pitted Olives
Water 250 mL
Sundried Tomatoes,
Yeast 3 ⁄ tsp
chopped
4
Yeast
Wholemeal Sandwich
Menu '10' (5hr)
400 g (14 oz) Strong Wholemeal Flour 400 g (14 oz)
1 tsp Sugar 1 tsp
15 g ( 1 ⁄ oz) Butter 15 g ( 1 ⁄
2 2
1 tsp Salt 1 tsp
290 mL Water 310 mL
1 ⁄ tsp Yeast 1 ⁄ tsp
2 2
Granary® Sandwich
Menu '10' (5hr)
400 g (14 oz) Strong Granary ® Flour 400 g (14 oz)
1 tsp Sugar 1 tsp
15 g ( 1 ⁄ oz) Butter 15 g ( 1 ⁄
2 2
1 tsp Salt 1 tsp
290 mL Water 280 mL
1 ⁄ tsp Yeast 1 ⁄ tsp
2 2
[11 Brioche]
oz)
400 g (14 oz)
1 tsp
1 ⁄ tsp
2
50 g (2 oz)
25 g (1 oz)
[13 Speciality]
50 g (2 oz)
[14 Speciality Raisin]
240 mL
3 ⁄ tsp
4
400 g (14 oz)
1 tsp
1 tbsp
1 tsp
150 mL
120 mL
50 g (2 oz)
50 g (2 oz)
3 ⁄ tsp
4
oz)
oz)
Basic Brioche Pannettone
Menu '11' (3hr 30min) Menu '11' (3hr 30min)
Strong White Flour 400 g (14 oz) Strong White Flour
Sugar 4 tbsp Sugar
Salt 1 tsp Salt
Butter (Cut into 2–3 cm cubes
Skimmed Milk 2 tbsp
and keep in fridge)
Butter (Cut into 2 cm cubes and
50 g (2 oz)
Egg, medium (beaten)
keep in fridge)
Water 180 mL Milk
Egg, medium (beaten) 2 (100 g) Yeast
*Additional Butter
1
Yeast 1 ⁄ tsp
4
(Cut into 1–2 cm cubes and
* Additional Butter (Cut into
70 g (3 oz)
keep in fridge)
1–2 cm cubes and keep in fridge)
*Orange Peel ;Chopped Finely 50 g (2 oz)
• For addition of ingredients with*, follow programming
*Brown Saltana
instructions on P. 15.
*Dryed Black Currant
• For addition of ingredients with*, follow programming
instructions on P. 15.
Spelt White Bread Fruity Spelt
Menu '13' (4hr 30min) Menu '13' (4hr 30min)
M L XL
400 g 500 g 600 g
Spelt White Flour Spelt White Flour
(14 oz) (1 lb 2 oz) (1 lb 5 oz)
Sugar 1 1 ⁄ tsp 2 tsp 2 tsp Sugar
2
Salt 1 1 ⁄ tsp 1 1 ⁄ tsp 1 3 ⁄ tsp Salt
4 2 4
Butter 5 g ( 1 ⁄ oz) 10 g ( 2 ⁄ oz) 10 g ( 2 ⁄ oz) Butter
5 5 5
Water 260 mL 340 mL 400 mL Mixed Spice
Yeast 1 tsp 1 1 ⁄ tsp 1 1 ⁄ tsp Water
4 2
Yeast
Whole Spelt Bread
*Mixed Dried Fruits
Menu '13' (4hr 30min)
• For addition of ingredients with*,
M L XL
200 g 250 g 300 g place them in the raisin nut dispenser. (P.14)
Spelt Wholegrain Flour
(8 oz) (9 oz) (11 oz)
Rice and Spelt with Pine Nut and Fried Onion
200 g 250 g 300 g
Spelt White Flour
(8 oz) (9 oz) (11 oz) Menu '14' (4hr 30min)
Sugar 1 1 ⁄ tsp 2 tsp 2 tsp
2
Salt 1 1 ⁄ tsp 1 1 ⁄ tsp 1 3 ⁄ tsp
4 2 4
Spelt White Flour
Butter 5 g ( 1 ⁄ oz) 10 g ( 2 ⁄ oz) 10 g ( 2 ⁄ oz)
5 5 5
Water 270 mL 350 mL 420 mL
Brown Rice Flour
Yeast 1 tsp 1 1 ⁄ tsp 1 1 ⁄ tsp
4 2
Sugar
Salt
Rye and Spelt
Butter
Menu '13' (4hr 30min)
Water
M L XL
Yeast
275 g 350 g 425 g
Spelt White Flour * Pine Nut
(10 oz) (12 oz) (15 oz)
* Fried Onion
125 g 150 g 175 g
Rye Flour
(4 oz) (5 oz) (6 oz)
• For addition of ingredients with*,
Sugar 1 1 ⁄ tsp 2 tsp 2 tsp
2
place them in the raisin nut dispenser. (P.14)
1 1 3
Salt 1 ⁄ tsp 1 ⁄ tsp 1 ⁄ tsp
4 2 4
Lemon and Poppy Seed Spelt
1 2 2
Butter 5 g ( ⁄ oz) 10 g ( ⁄ oz) 10 g ( ⁄ oz)
5 5 5
Menu '13' (4hr 30min)
Plain Yogult 120 g 150 g 180 g
Water 180 mL 230 mL 270 mL
Yeast 1 tsp 1 1 ⁄ tsp 1 1 ⁄ tsp
4 2
Spelt White Flour
Sugar
Salt
Butter
Grated Zest from
Lemon
Lemon Juice
Poppy Seed
Water
Yeast
400 g (14 oz)
4 1 ⁄ tbsp
2
1 tsp
50 g (2 oz)
2 (100 g)
200 mL
1 1 ⁄ tsp
2
70 g (3 oz)
50 g (2 oz)
50 g (2 oz)
M L XL
400 g 500 g 600 g
(14 oz) (1 lb 2 oz) (1 lb 5 oz)
1 1 ⁄ tsp 2 tsp 2 tsp
2
1 1 ⁄ tsp 1 1 ⁄ tsp 1 3 ⁄ tsp
4 2 4
5 g ( 1 ⁄ oz) 10 g ( 2 ⁄ oz) 10 g ( 2 ⁄ oz)
5 5 5
2 tsp 2 1 ⁄ tsp 3 tsp
2
270 mL 350 mL 400 mL
1 tsp 1 1 ⁄ tsp 1 1 ⁄ tsp
4 2
100 g 125 g 150 g
(4 oz) (4 1 ⁄ oz) (5 oz)
2
M L XL
320 g 400 g 480 g
(11 1 ⁄ oz) (14 oz) (1 lb 1 oz)
2
80 g 100 g 120 g
(3 oz) (4 oz) (4 1 ⁄ oz)
2
1 1 ⁄ tsp 2 tsp 2 tsp
2
1 1 ⁄ tsp 1 1 ⁄ tsp 1 1 ⁄ tsp
4 2 2
5 g ( 1 ⁄ oz) 10 g ( 2 ⁄ oz) 10 g ( 2 ⁄ oz)
5 5 5
260 mL 340 mL 400 mL
1 tsp 1 1 ⁄ tsp 1 1 ⁄ tsp
4 2
40 g 50 g 60 g
3 tbsp 4 tbsp 5 tbsp
M L XL
400 g 500 g 600 g
(14 oz) (1 lb 2 oz) (1 lb 5 oz)
1 1 ⁄ tsp 2 tsp 2 tsp
2
1 1 ⁄ tsp 1 1 ⁄ tsp 1 3 ⁄ tsp
4 2 4
5 g ( 1 ⁄ oz) 10 g ( 2 ⁄ oz) 10 g ( 2 ⁄ oz)
5 5 5
1 1 1
20 mL 20 mL 30 mL
2 tbsp 3 tbsp 3 tbsp
250 mL 330 mL 380 mL
1 tsp 1 1 ⁄ tsp 1 1 ⁄ tsp
4 2
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