Panasonic SD-2501 Operating Instructions And Recipes page 26

Bread Recipes
[07 Rye]
(rye flour)
 Remember to use the rye
kneading blade for all these
recipes.
 The Raisin nut dispenser does
not operate on the Rye program.
 Put any additional ingredients
directly into the bread pan at
the start.
 As a result of the consistency
some flour may remain on the
sides of the loaf, but this is
normal.
 Due to their consistency, the
kneading blade will often
become embedded in Rye Bread
loaves. Wait for the loaf to cool
(to avoid burning your hands),
before removing the blade by
pressing on the base of the loaf
and manipulating it out gently to
avoid damaging the loaf.
: Timer can be used for recipes
with this symbol
(3 hours 30 minutes-13 hours)
[08 French]
(white flour/wholemeal flour)
Make bread with a crispy crust and
texture.
: Timer can be used for recipes
with this symbol (6-13 hours)
[09 Italian]
(white flour)
Make light bread for enjoying with
pasta, etc.
 The Raisin nut dispenser does
not operate on the Italian
program.
 Put any additional ingredients
directly into the bread pan at
the start.
: Timer can be used for recipes
with this symbol
(4 hours 30 minutes-13 hours)
26
Rye 100%
Menu '07' (3hr 30min)
(OZ)
Dry yeast
Rye flour
Sugar
Oil
Salt
Water
Rye and Wholemeal
Menu '07' (3hr 30min)
(OZ)
Dry yeast
Rye Flour
Whole wheat flour
Sugar
Oil
Salt
Water
French Bread
Menu '08' (6hr)
(OZ)
Dry yeast
Bread flour
Salt
Butter
Water
Tarragon & Thyme
Menu '08' (6hr)
(OZ)
Dry yeast
Bread flour
Salt
Butter
Tarragon
Thyme
Water
Italian Bread
Menu '09' (4hr 30min)
(OZ)
Dry yeast
Bread flour
Salt
Olive oil
Water
(NZ)
3 tsp Surebake yeast
500 g Rye flour
2 tsp Sugar
3 tbsp Oil
2 tsp Salt
380 mL Water
(NZ)
2 1 ⁄ tsp Surebake yeast
2
250 g Rye Flour
250 g Wholemeal flour
2 tsp Sugar
2 tbsp Oil
2 tsp Salt
380 mL Water
(NZ)
1 1 ⁄ tsp Surebake yeast
4
420 g White flour
1 1 ⁄ tsp Salt
2
5 g Butter
310 mL Water
(NZ)
1 1 ⁄ tsp Surebake yeast
4
420 g White flour
1 1 ⁄ tsp Salt
2
5 g Butter
1 tbsp Tarragon
1 tbsp Thyme
310 mL Water
(NZ)
1 tsp Surebake yeast
400 g White flour
1 1 ⁄ tsp Salt
2
1 tbsp Olive oil
260 mL Water
5 tsp
500 g
2 tsp
3 tbsp
2 tsp
370 mL
5 tsp
250 g
250 g
2 tsp
2 tbsp
2 tsp
370 mL
3 tsp
450 g
1 1 ⁄ tsp
2
1 tsp
330 mL
3 tsp
450 g
1 1 ⁄ tsp
2
1 tsp
2 tsp
2 tsp
330 mL
3 tsp
450 g
1 tsp
2 tbsp
290 mL