Manual Panasonic SD-ZB2512 (page 32 of 268) (English, German, Dutch, French, Italian, Spanish)

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GB32

Dough Recipes

BASIC DOUGH

Select menu ‘19’

strong white bread flour, type 550 500 g

teaspoons of salt 1

»2

tablespoons of sugar 1

»2

butter 30 g

water 310 mL

teaspoon of dry yeast 1

BASIC RAISIN DOUGH

Select menu ‘20’

strong white bread flour, type 550 500 g

teaspoons of salt 1

»2

tablespoons of sugar 1

»2

butter 30 g

water 310 mL

teaspoon of dry yeast 1

addition (place in raisin nut dispenser):

raisin 100 g

RUSTIC ARTISAN DOUGH

Select menu ‘21’

strong white bread flour, type 550 500 g

teaspoons of salt 1

»2

tablespoons of sugar 1

»2

butter 30 g

water 350 mL

teaspoon of dry yeast 1

addition (place in raisin nut dispenser):

cooked bacon 65 g

additional cheese (cut into 1 cm cubes) 60 g

WHOLE WHEAT DOUGH

Select menu ‘22’

strong whole wheat bread flour 500 g

teaspoons of salt 2

tablespoons of sugar 1

»2

butter 30 g

water 340 mL

teaspoons of dry yeast 1

»2

WHOLE WHEAT RAISIN DOUGH

Select menu ‘23’

strong whole wheat bread flour 500 g

teaspoons of salt 2

tablespoons of sugar 1

»2

butter 30 g

water 340 mL

teaspoons of dry yeast 1

»2

addition (place in raisin nut dispenser):

raisin 100 g

FRENCH DOUGH

Select menu ‘25’

strong white bread flour, type 550 300 g

teaspoon of salt 1

butter 20 g

water 180 mL

teaspoon of dry yeast

»4

RUSTIC SOURDOUGH DOUGH (STANDARD)

Stage 1 Sourdough starter

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

Stage 2 : Menu ‘26’

strong white bread flour, type 550 400 g

teaspoon of salt 1

water 150 mL

teaspoon of dry yeast

»4

RUSTIC SOURDOUGH DOUGH (RYE)

Stage 1 Sourdough starter

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

Stage 2 : Menu ‘26’

strong white bread flour, type 550 360 g

rye flour 40 g

teaspoon of salt 1

water 150 mL

teaspoon of dry yeast

»4

PIZZA DOUGH

Select menu ‘28’

strong white bread flour, type 550 450 g

teaspoons of salt 2

tablespoons of plant oil 4

water 240 mL

teaspoon of dry yeast 1

BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)

; for 12 rolls

Select menu ‘29’

strong white bread flour, type 550 400 g

tablespoons of sugar 4

teaspoon of salt 1

butter (cut into 2cm cubes and keep in

fridge)

70 g

egg (beaten) ;medium 3 (150 g)

milk 90 mL

tablespoon of rum (dark) 1

teaspoons of dry yeast 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 ‘30’

spelt white flour 500 g

teaspoons of sugar 1

»2

teaspoons of salt 1

»2

butter 10 g

water 310 mL

teaspoons of dry yeast 1

»4

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Panasonic SD-ZB2512 Manual

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