Panasonic SD-2501 Operating Instructions And Recipes

Also see for SD-2500: Operating instructions and recipes Operating instructions and recipes Operating instructions and recipes

Contents

Panasonic SD-2501 Operating Instructions And Recipes Manual pdf 13 page image

24English25Dough RecipesBASIC DOUGHselect menu ‘16’ (SD-2500: ‘15’)teaspoons of dry yeast 1strong white bread flour, type 550 500 gteaspoons of salt 11 ⁄ 2tablespoons of sugar 11 ⁄ 2butter 30 gwater 310 mLBASIC RAISIN DOUGHselect menu ‘17’ (SD-2500: ‘16’)teaspoons of dry yeast 1strong white bread flour, type 550 500 gteaspoons of salt 11 ⁄ 2tablespoons of sugar 11 ⁄ 2butter 30 gwater 310 mLaddition (place in raisin nut dispenser):raisin 100 gFRENCH DOUGHselect menu ‘21’ (SD-2500: ‘19’)teaspoons of dry yeast 3 ⁄4strong white bread flour, type 550 300 gteaspoons of salt 1butter 20 gwater 180 mLWHOLE WHEAT DOUGHselect menu ‘18’ (SD-2500: ‘17’)teaspoons of dry yeast 11 ⁄ 2strong whole wheat bread flour 500 gteaspoons of salt 2tablespoons of sugar 11 ⁄ 2butter 30 gwater 340 mLWHOLE WHEAT RAISIN DOUGHselect menu ‘19’ (SD-2500: ‘18’)teaspoons of dry yeast 11 ⁄ 2strong whole wheat bread flour 500 gteaspoons of salt 2tablespoons of sugar 11 ⁄ 2butter 30 gwater 340 mLaddition (place in raisin nut dispenser):raisin 100 gPIZZA DOUGHselect menu ‘22’ (SD-2500: ‘20’)teaspoons of dry yeast 1strong white bread flour, type 550 450 gteaspoons of salt 2tablespoons of plant oil 4water 240 mLBRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL); for 12 rollsselect menu ‘23’ (SD-2500: ‘21’)teaspoons of dry yeast 11 ⁄2strong white bread flour,type 550 400 gtablespoons of sugar 4teaspoons of salt 1butter (cut into 2cm cubes andkeep in fridge) 70 gegg (beaten) ;medium 3 (150 g)milk 90 mLtablespoons of rum (dark) 1additional butter(cut into 1-2cm cubes and keepin fridge)50 gchocolate bits* 120 g*After removed dough, sprinkle the chocolate bits and fold the bottom one third upand the top one third down. Then fold it in half.SPELT TABLE ROLL; for 8 rollsselect menu ‘24’ (SD-2500: ‘22’)teaspoons of dry yeast 11 ⁄4spelt white flour 500 gteaspoons of sugar 11 ⁄2teaspoons of salt 11 ⁄2butter 10 gwater 310 mLCake RecipeCHERRY & MARZIPAN CAKEselect menu ‘15’ (SD-2500: ‘14’)golden caster sugar 50 gbutter 175 geggs 3self-raising flour 225 gglace cherries, chopped 100 gmarzipan, grated 75 gmilk 60 mLtoasted, flaked almonds 15 gBread RecipesSPELT WHITE BREADselect menu ‘13’ (SD-2500: ‘12’)M L XLteaspoons ofdry yeast 1 11⁄ 4 11 ⁄2spelt white flour 400 g 500 g 600 gteaspoons of sugar 11 ⁄ 2 2 2teaspoons of salt 11 ⁄ 4 11⁄ 2 13 ⁄ 4butter 5 g 10 g 10 gwater 260 mL 340 mL 400 mLWHOLE SPELT BREADselect menu ‘13’ (SD-2500: ‘12’)M L XLteaspoons ofdry yeast 1 11⁄ 4 11 ⁄2spelt wholegrain flour 200 g 250 g 300 gspelt white flour 200 g 250 g 300 gteaspoons of sugar 11 ⁄ 2 2 2teaspoons of salt 11 ⁄ 4 11⁄ 2 13 ⁄ 4tablespoons of oil 2 3 3water 250 mL 320 mL 380 mLRYE AND SPELT (forbid delay timer)select menu ‘13’ (SD-2500: ‘12’)M L XLteaspoons ofdry yeast 1 11⁄ 4 11 ⁄2spelt white flour 275 g 350 g 425 grye flour 125 g 150 g 175 gteaspoons of sugar 11 ⁄ 2 2 2teaspoons of salt 11 ⁄ 4 11⁄ 2 13 ⁄ 4butter 5 g 10 g 10 gplain yogult 120 g 150 g 180 gwater 180 mL 230 mL 270 mLSEEDED BUCKWHEAT AND SPELTselect menu ‘13’ (SD-2500: ‘12’)M L XLteaspoons ofdry yeast 1 11⁄ 4 11 ⁄2spelt white flour 320 g 400 g 480 gbuckwheat flour 80 g 100 g 120 gteaspoons of honey 1 1 11⁄ 2teaspoons of salt 11 ⁄ 4 11⁄ 2 13 ⁄ 4tablespoons ofsesami seed 11 ⁄ 2 2 2 1 ⁄ 2tablespoons of linseed 11 ⁄ 2 2 2tablespoons ofpoppy seed 11 ⁄ 2 2 2 1 ⁄ 2tablespoons of oil 2 3 3water 250 mL 320 mL 380 mLRICE AND SPELT WITH PINE NUT AND FRIED ONIONselect menu ‘14’ (SD-2500: ‘13’)M L XLteaspoons ofdry yeast 1 11 ⁄ 4 11 ⁄ 2spelt white flour 320 g 400 g 480 gbrown rice flour 80 g 100 g 120 gteaspoons of sugar 11 ⁄ 2 2 2teaspoons of salt 11 ⁄ 4 11 ⁄ 2 1 3 ⁄ 4butter 5 g 10 g 10 gwater 260 mL 340 mL 400 mLaddition (place inraisin nut dispenser):pine nuttablespoons offried onion40 g350 g460 g5LEMON AND POPPY SEED SPELTselect menu ‘13’ (SD-2500: ‘12’)M L XLteaspoons ofdry yeast 1 11 ⁄ 4 11 ⁄ 2spelt white flour 400 g 500 g 600 gteaspoons of sugar 11 ⁄ 2 2 2teaspoons of salt 11 ⁄ 4 11 ⁄ 2 1 3 ⁄ 4butter 5 g 10 g 10 ggrated zest fromlemon 1 1 1lemon juice 20 mL 20 mL 30 mLtablespoons ofpoppy seed 2 3 3water 250 mL 330 mL 380 mLFRUITY SPELTselect menu ‘14’ (SD-2500: ‘13’)M L XLteaspoons ofdry yeast 1 11 ⁄ 4 11 ⁄ 2spelt white flour 400 g 500 g 600 gteaspoons of sugar 11 ⁄ 2 2 2teaspoons of salt 11 ⁄ 4 11 ⁄ 2 1 3 ⁄ 4butter 5 g 10 g 10 gteaspoons ofmixed spice 2 21 ⁄ 2 3water 270 mL 350 mL 400 mLaddition (place inraisin nut dispenser):mixed dried fruits 100 g 125 g 150 g