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Dough Recipes
BASIC DOUGH
select menu ‘16’ (SD-2500: ‘15’)
teaspoons of dry yeast 1
strong white bread flour, type 550 500 g
teaspoons of salt 1
1
⁄
2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 310 mL
BASIC RAISIN DOUGH
select menu ‘17’ (SD-2500: ‘16’)
teaspoons of dry yeast 1
strong white bread flour, type 550 500 g
teaspoons of salt 1
1
⁄
2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 310 mL
addition (place in raisin nut dispenser):
raisin 100 g
FRENCH DOUGH
select menu ‘21’ (SD-2500: ‘19’)
teaspoons of dry yeast
3
⁄
4
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 180 mL
WHOLE WHEAT DOUGH
select menu ‘18’ (SD-2500: ‘17’)
teaspoons of dry yeast 1
1
⁄
2
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 340 mL
WHOLE WHEAT RAISIN DOUGH
select menu ‘19’ (SD-2500: ‘18’)
teaspoons of dry yeast 1
1
⁄
2
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 340 mL
addition (place in raisin nut dispenser):
raisin 100 g
PIZZA DOUGH
select menu ‘22’ (SD-2500: ‘20’)
teaspoons of dry yeast 1
strong white bread flour, type 550 450 g
teaspoons of salt 2
tablespoons of plant oil 4
water 240 mL
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)
; for 12 rolls
select menu ‘23’ (SD-2500: ‘21’)
teaspoons of dry yeast 1
1
⁄
2
strong white bread flour,
type 550
400 g
tablespoons of sugar 4
teaspoons of salt 1
butter (cut into 2cm cubes and
keep in fridge)
70 g
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoons of rum (dark) 1
additional butter
(cut into 1-2cm cubes and keep
in fridge)
50 g
chocolate bits* 120 g
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up
and the top one third down. Then fold it in half.
SPELT TABLE ROLL
; for 8 rolls
select menu ‘24’ (SD-2500: ‘22’)
teaspoons of dry yeast 1
1
⁄
4
spelt white flour 500 g
teaspoons of sugar 1
1
⁄
2
teaspoons of salt 1
1
⁄
2
butter 10 g
water 310 mL
Cake Recipe
CHERRY & MARZIPAN CAKE
select menu ‘15’ (SD-2500: ‘14’)
golden caster sugar 50 g
butter 175 g
eggs 3
self-raising flour 225 g
glace cherries, chopped 100 g
marzipan, grated 75 g
milk 60 mL
toasted, flaked almonds 15 g
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