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Panasonic SD-2511 Manual

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GB9
Water
p
Use normal tap water.
p
Use tepid water if using menu 2, 6, 8, 14 or 24 in a cold room.
p
Use chilled water if using menu 8, 9, 13, 15, 16, 24, 25, 29, 30 or
31 in a hot room.
p
Always measure out liquids using the sourdough cup provided.
Salt
Improves the flavour and strengthens gluten to
help the bread rise.
p
The bread may lose size/flavour if measuring is inaccurate.
Fat
Adds flavour and softness to the bread.
p
Using butter (unsalted) or margarine is recommended.
Sugar
(granulated sugar, brown sugar, honey,
treacle etc)
Food for the yeast, sweetens and adds flavour to
the bread, changes the colour of the crust.
p
Use less sugar if using raisins or other fruits, which contain
fructose.
Dry Yeast
Enables the bread to rise.
p
Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring
fermentation before using)
p
Yeast which has ‘instant yeast’ written on the packet is recommended.
p
When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the
manufacturer’s recommended time)
If using a bread mix...
w
Bread mixes including yeast
Place the mix in the bread pan, then add water. (Follow
instructions on the packet for the quantity of water)
Select the menu 2, choose a size according to the
volume of the mix, and start the baking.
•
600 g – XL
•
500 g – L
p
With some mixes, it is not clear how much yeast is
included, so some trial and error may be required to
obtain optimum results.
w
Bread mix with separate yeast sachet
First place the yeast in the bread pan, then the bread
mix, then the water.
Set the machine according to the type of flour included
in the mix, and start the baking.
•
White flour, brown flour
«
menu 1
•
Whole wheat, multigrain flour
«
menu 5
•
rye flour
«
menu 8
w
Baking brioche with brioche mix
p
Select the menu 13 or 2 ‘Medium’ size-‘Light’ crust
colour. (P. GB43)
w
You can make your bread taste better by adding other
ingredients:
Eggs
Improve the nutritional value and
colouring of the bread. (Water amount
must be reduced proportionally)
Beat eggs when adding them.
Bran
Increases the bread’s fibre content.
•
Use max. 75 mL (5 tbsp).
Wheat germ
Gives the bread a nuttier flavour.
•
Use max. 60 mL (4 tbsp).
Spices
Enhance the flavour of the bread.
•
Only use a small amount (1–2 tbsp).
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