Manual Panasonic SD-ZB2512 (page 29 of 268) (English, German, Dutch, French, Italian, Spanish)

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English

Bread Recipes

WHITE BREAD

Select menu ‘1’ or ‘2’

MLXL

strong white bread flour, type 550 400 g 500 g 600 g

teaspoons of salt 1

»2 1

»2 2

tablespoons of sugar 1 1

»2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

(2)

»2

»2)

RAISIN BREAD

Select menu ‘3’

MLXL

strong white bread flour, type 550 400 g 500 g 600 g

teaspoons of salt 1

»2 1

»2 2

tablespoons of sugar 1 1

»2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast 1 1 1

»2

addition (place in raisin nut dispenser):

raisin

80 g

100 g

120 g

RUSTIC ARTISAN (Bacon and Cheese)

Select menu ‘4’

MLXL

strong white bread flour, type 550 400 g 500 g 580 g

teaspoons of salt 1

»2 1

»2 2

tablespoons of sugar 1 1

»2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 400 mL

teaspoons of dry yeast 1 1 1

»4

addition (place in raisin nut dispenser):

cooked bacon 50 g 65 g 75 g

additional cheese (cut into 1 cm cubes) 50 g 60 g 75 g

RUSTIC ARTISAN (Mix Olive)

Select menu ‘4’

MLXL

strong white bread flour, type 550 400 g 500 g 580 g

teaspoons of salt 1

»2 1

»2 2

tablespoons of sugar 1 1

»2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 400 mL

teaspoons of dry yeast 1 1 1

»4

addition (place in raisin nut dispenser):

mix olive 100 g 125 g 150 g

RUSTIC ARTISAN (Dried Tomato, Cheese and Tomato Juice)

Select menu ‘4’

MLXL

strong white bread flour, type 550 400 g 500 g 580 g

teaspoons of salt 1

»2 1

»2 2

tablespoons of sugar 1 1

»2 2

butter 20 g 30 g 40 g

water 140 mL 175 mL 200 mL

tomato juice 140 mL 175 mL 200 mL

teaspoons of dry yeast 1 1 1

»4

addition (place in raisin nut dispenser):

dried tomato 30 g 40 g 50 g

additional cheese (cut into 1 cm cubes) 70 g 85 g 100 g

WHOLE WHEAT BREAD

Select menu ‘5’ or ‘6’

MLXL

strong whole wheat bread flour 400 g 500 g 600 g

teaspoons of salt 1

»2 1

»2 2

tablespoons of sugar 1 1

»2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

»2)

»4

(2)

WHOLE WHEAT RAISIN BREAD

Select menu ‘7’

MLXL

strong whole wheat bread flour 400 g 500 g 600 g

teaspoons of salt 1

»2 1

»2 2

tablespoons of sugar 1 1

»2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast 1 1 1

»4

addition (place in raisin nut dispenser):

raisin 80 g 100 g 120 g

FRENCH BREAD

Select menu ‘9’

strong white bread flour, type 550 300 g

teaspoon of salt 1

butter 20 g

water 220 mL

teaspoon of dry yeast

»4

RUSTIC SOURDOUGH

Stage 1 Sourdough starter

Menu ‘27’: Turn to P. GB18 and P. GB33 for the sourdough starter recipe.

Stage 2 : Menu ‘10’

strong white bread flour, type 550 400 g

teaspoon of salt 1

water 150 mL

teaspoon of dry yeast

»4

ITALIAN BREAD

Select menu ‘11’

strong white bread flour, type 550 400 g

teaspoons of salt 1

»2

tablespoons of olive oil 1

»2

water 260 mL

teaspoon of dry yeast 1

SANDWICH BREAD

Select menu ‘12’

strong white bread flour, type 550 380 g

tablespoons of sugar 2

butter 30 g

water 250 mL

teaspoon of dry yeast 1

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Panasonic SD-ZB2512 Manual

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