Panasonic SDZB2502BXE - Manual (Page 13)

24 25
English
Bread Recipes
Cake Recipe
CHERRY & MARZIPAN CAKE
Select menu ‘15’
golden caster sugar 50 g
butter 175 g
eggs 3
self-raising flour 225 g
glace cherries, chopped 100 g
marzipan, grated 75 g
milk 60 mL
toasted, flaked almonds 15 g
SPELT WHITE BREAD
Select menu ‘13’
M L XL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1 1 ⁄ 2 2 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
teaspoons of
dry yeast
1 1 1 ⁄ 4 1 1 ⁄ 2
WHOLE SPELT BREAD
Select menu ‘13’
M L XL
spelt wholegrain flour 200 g 250 g 300 g
spelt white flour 200 g 250 g 300 g
teaspoons of sugar 1 1 ⁄ 2 2 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
teaspoons of
dry yeast
1 1 1 ⁄ 4 1 1 ⁄ 2
RYE AND SPELT (forbid delay timer)
Select menu ‘13’
M L XL
spelt white flour 275 g 350 g 425 g
rye flour 125 g 150 g 175 g
teaspoons of sugar 1 1 ⁄ 2 2 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
butter 5 g 10 g 10 g
plain yogult 120 g 150 g 180 g
water 180 mL 230 mL 270 mL
teaspoons of
dry yeast
1 1 1 ⁄ 4 1 1 ⁄ 2
SEEDED BUCKWHEAT AND SPELT
Select menu ‘13’
M L XL
spelt white flour 320 g 400 g 480 g
buckwheat flour 80 g 100 g 120 g
teaspoons of honey 1 1 1 1 ⁄ 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
tablespoons of
sesami seed 1 1 ⁄ 2 2 2 1 ⁄ 2
tablespoons of linseed 1 1 ⁄ 2 2 2
tablespoons of
poppy seed
1 1 ⁄ 2 2 2 1 ⁄ 2
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
teaspoons of
dry yeast
1 1 1 ⁄ 4 1 1 ⁄ 2
RICE AND SPELT WITH PINE NUT AND FRIED ONION
Select menu ‘14’
M L XL
spelt white flour 320 g 400 g 480 g
brown rice flour 80 g 100 g 120 g
teaspoons of sugar 1 1 ⁄ 2 2 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
teaspoons of
dry yeast
1 1 1 ⁄ 4 1 1 ⁄ 2
addition (place in
raisin nut dispenser):
pine nut 40 g 50 g 60 g
tablespoons of
fried onion 3 4 5
LEMON AND POPPY SEED SPELT
Select menu ‘13’
M L XL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1 1 ⁄ 2 2 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
butter 5 g 10 g 10 g
grated zest from
lemon 1 1 1
lemon juice 20 mL 20 mL 30 mL
tablespoons of
poppy seed
2 3 3
water 250 mL 330 mL 380 mL
teaspoons of
dry yeast
1 1 1 ⁄ 4 1 1 ⁄ 2
FRUITY SPELT
Select menu ‘14’
M L XL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1 1 ⁄ 2 2 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
butter 5 g 10 g 10 g
teaspoons of
mixed spice
2 2 1 ⁄ 2 3
water 270 mL 350 mL 400 mL
teaspoons of
dry yeast
1 1 1 ⁄ 4 1 1 ⁄ 2
addition (place in
raisin nut dispenser):
mixed dried fruits 100 g 125 g 150 g
Dough Recipes
BASIC DOUGH
Select menu ‘16’
strong white bread flour, type 550 500 g
teaspoons of salt 1 1 ⁄ 2
tablespoons of sugar 1 1 ⁄ 2
butter 30 g
water 310 mL
teaspoons of dry yeast 1
BASIC RAISIN DOUGH
Select menu ‘17’
strong white bread flour, type 550 500 g
teaspoons of salt 1 1 ⁄ 2
tablespoons of sugar 1 1 ⁄ 2
butter 30 g
water 310 mL
teaspoons of dry yeast 1
addition (place in raisin nut dispenser):
raisin 100 g
FRENCH DOUGH
Select menu ‘21’
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 180 mL
teaspoons of dry yeast 3 ⁄ 4
WHOLE WHEAT DOUGH
Select menu ‘18’
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1 1 ⁄ 2
butter 30 g
water 340 mL
teaspoons of dry yeast 1 1 ⁄ 2
WHOLE WHEAT RAISIN DOUGH
Select menu ‘19’
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1 1 ⁄ 2
butter 30 g
water 340 mL
teaspoons of dry yeast 1 1 ⁄ 2
addition (place in raisin nut dispenser):
raisin 100 g
PIZZA DOUGH
Select menu ‘22’
strong white bread flour, type 550 450 g
teaspoons of salt 2
tablespoons of plant oil 4
water 240 mL
teaspoons of dry yeast 1
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)
; for 12 rolls
Select menu ‘23’
strong white bread flour, type 550 400 g
tablespoons of sugar 4
teaspoons of salt 1
butter (cut into 2cm cubes and keep in
fridge)
70 g
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoons of rum (dark) 1
teaspoons of dry yeast 1 1 ⁄ 2
additional butter
(cut into 1-2cm cubes and keep in fridge) 50 g
chocolate chips* 120 g
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up
and the top one third down. Then fold it in half.
SPELT TABLE ROLL
; for 8 rolls
Select menu ‘24’
spelt white flour 500 g
teaspoons of sugar 1 1 ⁄ 2
teaspoons of salt 1 1 ⁄ 2
butter 10 g
water 310 mL
teaspoons of dry yeast 1 1 ⁄ 4