Panasonic SD-ZB2502 Notice D'utilisation page 11

Water
 Use normal tap water.
 Use tepid water if using menu 02, 05, 07, 12 or 20 in a cold room.
 Use chilled water if using menu 07, 08, 11, 13, 14, 20, 21, 23, 24
or 25 in a hot room.
 Always measure out liquids using the measuring cup provided.
Salt
Improves the flavour and strengthens gluten to
help the bread rise.
 The bread may lose size/flavour if measuring is inaccurate.
Fat
Adds flavour and softness to the bread.
 Using butter or magarine is recommended.
(granulated sugar, brown sugar, honey,
Sugar
treacle etc)
Food for the yeast, sweetens and adds flavour to
the bread, changes the colour of the crust.
 Use less sugar if using raisins or other fruits, which contain
fructose.
Dry Yeast
Enables the bread to rise.
 Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring
fermentation before using)
 Yeast which has 'instant yeast' written on the packet is recommended.
 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...
 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 02, choose a size according to the
volume of the mix, and start the baking.
• 600 g – XL • 500 g – L
 With some mixes, it is not clear how much yeast is
included, so some trial and error may be required to
obtain optimum results.
 Bread mix with separate yeast sachet
 First place the bread mix in the bread pan, then the
water. Then place the measured yeast in the yeast
dispenser.
 Set the machine according to the type of flour included
in the mix, and start the baking.
• White flour, brown flour  menu 01
• Whole wheat, multigrain flour  menu 04
• rye flour  menu 07
 Baking brioche with brioche mix
 Select the menu 11 or 02 'MEDIUM' size-'LIGHT' crust
colour. (P.35)
 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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