Panasonic SD-2501 Operating Instructions And Recipes

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Panasonic SD-2501 Operating Instructions And Recipes Manual pdf 16 page image

30 31RecipesDough Recipes[16 Basic] [17 Basic Raisin] [18 Whole wheat][19 Whole wheat Raisin] [20 Rye] [21 French][22 Pizza] [23 Brioche] [24 Speciality] (SD-2501)[15 Basic] [16 Basic Raisin] [17 Whole wheat][18 Whole wheat Raisin] [19 French] [20 Pizza][21 Brioche] [22 Speciality] (SD-2500)The Dough setting mixes and gives the dough it’s first rising beforeyou shape and bake it in your conventional oven.: Timer cannot be used (except pizza)Prepare your ingredients according to the recipe and select the correct menu. Whenyour dough is ready, shape it, allow it to rise, and then bake it yourself. The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using300 g (11 oz) of flour may be doubled. When the DOUGH program has completed its operation, you may find that theprepared dough is easier to shape if it is tipped onto a lightly floured board beforehandling.Example – making plain bread rolls ShapingDough can be shaped into round rolls, plaits, knots, Frenchsticks, large or small cobs or put in a traditional loaf tin. Rolls Knot Hedgehogs(Coat with a beaten egg)Raisins ProvingMost recipes require the dough to be left to prove i.e. to beleft to rise after shaping, before the final baking. Generally thedough should be left to prove in a warm place (at approximately40˚C/105˚F) until the dough has doubled in size. Approximate proving time-Rolls 25 mins, Whole breadse.g. Panettone etc 50 mins To prevent a hard dry skin forming, cover the dough witha large polythene bag or cover with lightly oiled cling film. Glazing/BakingBrush with milk, salted water, beaten egg or oil. Sprinkle withpoppy seeds, sesame seeds. Bake following recipe guidelines.Rolls Select one of the following recipes and follow the method below.Shape dough.1Place onto a greased baking tray and allow to prove until2 doubled in size.Brush with beaten egg.3 Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for4 10–15 mins or until golden brown.White DoughMenu ‘16’ (SD-2500: ‘15’) (2hr 20min)Yeast 11 ⁄4 tspStrong White Flour 600 g (1 lb 5 oz)Sugar 2 tspOil 2 tbspSalt 11 ⁄2 tspWater 350 mLBrown DoughMenu ‘16’ (SD-2500: ‘15’) (2hr 20min)Yeast 11 ⁄4 tspStrong Brown Flour 600 g (1 lb 5 oz)Sugar 2 tspOil 2 tbspSalt 11 ⁄2 tspWater 350 mLWholemeal Dough 100%Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)Yeast 11 ⁄2 tspStrong Wholemeal Flour 600 g (1 lb 5 oz)Sugar 2 tspOil 2 tbspSalt 11 ⁄2 tspWater 380 mLWholemeal Dough 70%Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)Yeast 11 ⁄2 tspStrong Wholemeal Flour 425 g (15 oz)Strong White Flour 175 g (6 oz)Sugar 2 tspOil 2 tbspSalt 11 ⁄2 tspWater 370 mLWholemeal Dough 50%Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)Yeast 11 ⁄2 tspStrong Wholemeal Flour 300 g (11 oz)Strong White Flour 300 g (11 oz)Sugar 2 tspOil 2 tbspSalt 11 ⁄2 tspWater 370 mLGranary ® DoughMenu ‘18’ (SD-2500: ‘17’) (3hr 15min)Yeast 11 ⁄ 2 tspStrong Granary ® Flour 600 g (1 lb 5 oz)Sugar 2 tspOil 2 tbspSalt 11 ⁄ 2 tspWater 350 mLRye Dough 100% (SD-2501 only)Menu ‘20’ (2hr)Yeast 2 tspRye Flour 500 g (1 lb 2 oz)Sugar 2 tspOil 3 tbspSalt 2 tspWater 360 mL• Use kneading blade (rye bread).• Prove for 15 mins.French SticksMenu ‘21’ (SD-2500: ‘19’) (3hr 35min)Yeast 1⁄ 2 tspStrong White Flour 250 g (9 oz)Butter 15 g ( 1⁄ 2 oz)Salt 1⁄ 2 tspWater 150 mLCiabattaStage 1 Culture : Menu ‘22’ (SD-2500: ‘20’) (45min)Yeast 1⁄ 2 tspStrong White Flour 175 g (6 oz)Water 200 mLStage 2 : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)Yeast 1⁄ 4 tspStrong White Flour 325 g (111 ⁄ 2 oz)Sugar 1⁄ 2 tspOlive Oil 2 tbspSalt 11 ⁄2 tspWater 80 mLPut all culture ingredients in the bread pan and select menu1 22 (SD-2500: 20).Turn off at the start pad after 15 mins.2 (12 hours later)Add all ingredients listed in stage 2 and select menu 163 (SD-2500: 15) program 2 hrs 20 mins.Divide dough into 2 and roll each half out to a rough oblong4 loaf shape about 2.5 cm (1’’) thick.Place on a greased baking tray and sprinkle with flour. Allow5 to prove at 40˚C/105˚F until doubled in size(approx. 20 mins).Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for6 20–25 mins or until golden brown.• This dough can also be made as a loaf. Follow method for steps1–3. Increase water on stage 2 from 80–110 mL and select menu09 (SD-2500: 08).Viennese RollsMenu ‘16’ (SD-2500: ‘15’) (2hr 20min)Yeast 3 ⁄ 4 tspStrong White Flour 400 g (14 oz)Sugar 50 g (2 oz)Butter 100 g (4 oz)Salt 1 ⁄ 2 tspMedium Sized Eggs, yolk 2Egg, medium 1Milk warmed 150 mLFilling (jam or mincemeat) 1 ⁄ 2 jarGlaze (milk) 45 mL (3 tbsp)Divide dough into 20 rolls.1 Roll out each piece of dough to a square shape2 approximately 10 cm x 10 cm (4’’ x 4’’) in size.Place a teaspoon of filling in the centre of each piece of3 dough. Draw up the corners and edges to make a parcel.Repeat with all 20 rolls.Place parcels in two 20 cm (8’’) greased cake tins, with the4 gathered side down. Glaze with milk and allow to prove at40˚C/105˚F until doubled in size (approx. 20–30 mins).Bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for5 15–20 mins or until golden brown.• Serve just warm as a breakfast or tea-time treat.