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