Panasonic SD-BT2P - Manual (Page 10)

Whole Wheat Yoghurt
Bread
2 t Surebake yeast
300 g wholemeal flour
1 T butter
1 T milk powder
1 t salt
2 T sesame seeds
1 t sugar
'/2 c yoghurt
165 ml water
Wholemeal Rolls
1 '/21 Surebake yeast
250 g white flour
50 g wholemeal flour
1 t sugar
1 T milk powder
1 t salt
1 T butter / margarine
200 ml water
I beaten egg (to brush tops of rolls)
poppy or sesame seeds to sprinkle
on top
■ Remove the bread pan from the Bread
Bakery.
■ Mount the kneading blade on the shaft.
■ Place the yeast in the bread pan - best
results are achieved if the yeast is added
before the other ingredients.
■ Add the flour and all dry ingredients
■ Pour the water into the bread pan.
■ Place the bread pan inside the Bread Bakery.
Select dough.
■ The beeper will sound when the dough is
completed.
■ Turn the dough out into a greased bowl.
Cover. Let the dough rest for 20 minutes in
the refrigerator.
■ Divide into 9-12 even sized portions - shape
into rolls (you may need to use floured
hands) and place on a greased baking tray.
Cover and leave to rise for 30-50 minutes
(best rising temperature 30-35°C) or until
almost doubled in size.
■ Brush the tops with beaten egg, then
sprinkle with poppy or sesame seeds.
■ Bake at 200°C for 1 5-20 minutes or until
golden brown.
■ Remove from tray and cool on a wire rack.