Dough Recipes - Panasonic SD-2501 Operating Instructions And Recipes

Dough Recipes

[16 Basic] [17 Basic Raisin] [18 Whole wheat]
[19 Whole wheat Raisin] [20 Rye] [21 French]
[22 Pizza] [23 Brioche] [24 Speciality]
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 menu. 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.
Dough recipes using 300 g 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 30-35˚C) until the dough has doubled in
size.
 Approximate proving time-Rolls 30-50 minutes, Whole
breads 50 minutes.
 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.
Rolls
 Select one of the following recipes and follow the method below.
1
2
3
4
Basic Dough
Menu '16' (2hr 20min)
(OZ)
Dry yeast
Bread flour
Salt
Powdered milk
Butter
Sugar
Water
(NZ)
Surebake yeast
White flour
Salt
Milk powder
Butter
Sugar
Water
Wholemeal Dough 75%
Menu '18' (3hr 15min)
(OZ)
Raisins
Dry yeast
(Coat with a beaten egg)
Whole wheat flour
Bread flour
Salt
Powdered milk
Butter
Sugar
Water
Bread improver, optional
(NZ)
Surebake yeast
Wholemeal flour
White flour
Salt
Milk powder
Butter
Treacle
Water
Shape dough.
Place onto a greased baking tray and allow to prove until
doubled in size.
Brush with beaten egg.
Bake in a preheated oven at 180-200˚C for 10-20 minutes or
until golden brown.
2 tsp
475 g
2 tsp
3 tbsp
45 g
1 3 ⁄
4
300 mL
4 tsp
450 g
1 tsp
3 tbsp
4 tbsp
1 1 ⁄
2
270 mL
2 tsp
370 g
125 g
2 tsp
1
1 ⁄
2
20 g
1 tbsp
360 mL
1 ⁄ tsp
2
4 tsp
330 g
120 g
1 tsp
2 tbsp
2 tbsp
1 tbsp
330 mL
tbsp
tsp
tbsp
31