Panasonic SD-2500 Notice D'utilisation page 23

Bread Recipes
WHITE BREAD
select menu '01' or '02'
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
WHOLE WHEAT BREAD
select menu '04' or '05'
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
WHOLE WHEAT RAISIN BREAD
select menu '06'
teaspoons of dry yeast
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
addition (place in raisin nut dispenser):
raisin
FRENCH BREAD
select menu '08' (SD-2500: '07')
teaspoons of dry yeast
strong white bread flour, type 550
teaspoons of salt
butter
water
PANNETTONE
select menu '11' (SD-2500: '10')
teaspoons of dry yeast 1 1 ⁄
2
strong white bread flour,
400 g
type 550
1
tablespoons of sugar 4 ⁄
2
teaspoons of salt 1
butter(cut into 2cm cubes and
50 g
keep in fridge)
egg (beaten) ;medium 2 (100 g)
milk 200 mL
additional butter
(cut into 1-2cm cubes and keep 70 g
in fridge)
orange peel ;chopped finely* 50 g
brown saltana* 50 g
dryed black currant* 50 g
* : added with additional butter
M L XL
1 1 1 1 ⁄
2
1
(2) (2) (2 ⁄ )
2
400 g 500 g 600 g
1 1
1 ⁄ 1 ⁄ 2
2 2
1 1 1 ⁄ 2
2
20 g 30 g 40 g
280 mL 350 mL 420 mL
M L XL
1 1 1 1 ⁄
4
(1 1 ⁄ ) (1 1 ⁄ ) (2)
2 2
400 g 500 g 600 g
1 1 ⁄ 1 1 ⁄ 2
2 2
1 1 1 ⁄ 2
2
20 g 30 g 40 g
280 mL 350 mL 420 mL
M L XL
1 1 1 1 ⁄
4
400 g 500 g 600 g
1 1 ⁄ 1 1 ⁄ 2
2 2
1 1 1 ⁄ 2
2
20 g 30 g 40 g
280 mL 350 mL 420 mL
80 g 100 g 120 g
3 ⁄
4
300 g
1
20 g
220 mL
RAISIN BREAD
select menu '03'
teaspoons of dry yeast
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
addition (place in raisin nut dispenser):
raisin
ITALIAN BREAD
select menu '09' (SD-2500: '08')
teaspoons of dry yeast
strong white bread flour, type 550
teaspoons of salt
tablespoons of olive oil
water
SANDWICH BREAD
select menu '10' (SD-2500: '09')
teaspoons of dry yeast
strong white bread flour, type 550
tablespoons of sugar
butter
water
GLUTEN FREE BREAD
select menu '12' (SD-2500: '11')
water
tablespoons of oil
gluten free bread mix
teaspoons of dry yeast
BASIC BRIOCHE
select menu '11' (SD-2500: '10')
teaspoons of dry yeast 1 1 ⁄
4
strong white bread flour,
400 g
type 550
tablespoons of sugar 4
tablespoons of dry milk 2
teaspoons of salt 1
butter (cut into 2cm cubes and
50 g
keep in fridge)
egg (beaten) ;medium 2 (100 g)
water 180 mL
additional butter
(cut into 1-2cm cubes and keep 70 g
in fridge)
M L XL
1 1 1 1 ⁄
2
400 g 500 g 600 g
1 1 ⁄ 1 1 ⁄ 2
2 2
1 1 1 ⁄ 2
2
20 g 30 g 40 g
280 mL 350 mL 420 mL
80 g 100 g 120 g
1
400 g
1 1 ⁄
2
1 1 ⁄
2
260 mL
1
380 g
2
30 g
250 mL
430 mL
1
500 g
2
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