Panasonic Bread Bakery SD-253 Manual

Also see for Bread Bakery SD-253: Operating instructions & recipes Operating instructions & recipes Operating instructions & recipes Service manual Operating instructions and cookery book

Contents

37 38DOUGHMethod:Make dough according to instructions on pages1 9 —10 and 13.Knead dough on a lightly floured surface until2 it becomes elastic and springs back whentouched. Divide dough into two balls.Place dough into two greased 20 x 10cm3 baking tins. Cover and let rise in a warm placefor 30 — 40 minutes.Brush with beaten egg.4 Bake in a preheated 200ºC oven for 20 — 25minutes or until golden brown.Pull-a-Part Bread(Use basic DOUGH RAISIN program)Ingredients: Makes 22 tsp500N1 Tbsp2 tsp11/2 Tbsp23N1/2 cup1/4 cup360 ml1/2 tsp*1/2 cup*1/4 cup1 egg, beaten for brushing on top(1 cup bread flour, extra for kneading)dry yeastbread floursugarsaltdry milkbuttercubed cheeseripped basilwaterbread improver, optionalsun-dried tomatoes*halved olives*Method:Make the dough according to instructions on1 pages 9 —10 and 13.Knead dough on a lightly floured surface until2 it becomes elastic and springs back whentouched.Divide the dough into 15 equal portions. Roll3 each portion into a ball. Cover and let rest in awarm place for 30 minutes until almost doubledin size.To Make Crosses:4 Mix together 1 cup flour with approximately150ml water until smooth. Pipe crosses over risenbuns.Bake in a preheated 200ºC oven for5 20 — 25 minutes.To Make Glaze:6 Place 1 teaspoon of gelatine, 2 tablespoonswater and 1 tablespoon sugar into a 1 cup jug.Heat in a microwave oven on MEDIUM powerfor 1 to 2 minutes.Brush glaze onto hot buns. Serve hot or cold.2 tsp475N3 Tbsp13/4 Tbsp2 tsp2 tsp2 tsp45N350 ml1 tsp*1 cup(1 cup bread flour, extra for kneading)Hot Cross Buns(Use basic DOUGH RAISIN program)Ingredients: Makes 12dry yeastbread flourmilk powdersugarsaltcinnamonmixed spicebutterwaterbread improver, optionalmixed dried fruit** place in the raisin nut dispenser* place in the raisin nut dispenserDOUGHMethod:Make the dough according to instructions on1 pages 9 —10 and 13. Divide the dough into 2equal portions.Divide each dough into 3 equal portions. Roll2 each portion into a smooth rope.Pinch ropes together at top, braid loosely and3 pinch ends to seal, tucking them underneath.Method:Make the dough according to instructions on1 pages 9 —10 and 13.Divide the dough into 12 equal portions. Working2 with one portion at a time, wrap raisins witheach dough.Shape into a smooth ball by gently rolling3 between your palms.Place on a greased baking tray. Cover and4 let rise in a warm place for 30 — 35 minutesuntil almost doubled in size.Brush with beaten egg.5 Bake in a preheated 180ºC oven for 15 — 206 minutes or until golden brown.Place on a greased baking tray. Cover and4 let rise in a warm place for 30 — 35 minutesuntil almost doubled in size.Brush with beaten egg.5 Bake in a preheated 180ºC oven for 15 — 206 minutes or until golden brown.11/4 tsp475N2 tsp13/4 Tbsp20N21/2 Tbsp1/2 cup350 ml1/2 tsp1 egg, beaten for brushing on topdry yeastbread floursaltmilk powderbuttersugarfive flakeswaterbread improver, optional1 tsp390N1/4 cup2 tsp13/4 Tbsp15N1 Tbsp2 Tbsp350 ml1/2 tsp1 egg, beaten for brushing on topdry yeastwholemeal flourgluten floursaltmilk powderbuttersugarunprocessed branwaterbread improver, optionalBraided bread(Use whole wheat DOUGH program)Multigrain buns(Use whole wheat DOUGH program)Ingredients: Makes 2 Ingredients: Makes 12tsp=teaspoon Tbsp=tablespoon tsp=teaspoon Tbsp=tablespoon