Panasonic SD-2511

38
Dough Recipes
[19 Basic] [20 Basic Raisin] [21 Rustic Artisan]
[22 Whole wheat] [23 Whole wheat Raisin]
[24 Rye] [25 French] [26 Rustic Sourdough]
[28 Pizza] [29 Brioche] [30 Speciality]
The Dough setting mixes and gives the dough it’s first rising before
you 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. When
your dough is ready, shape it, allow it to rise, and then bake it yourself.
l The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using
300 g (11 oz) of flour may be doubled.
l When the DOUGH program has completed its operation, you may find that the
prepared dough is easier to shape if it is tipped onto a lightly floured board before
handling.
Example – making plain bread rolls
1 Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
l Rolls
l Knot
l Hedgehogs
(Coat with a beaten egg)
Raisins
2 Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally the
dough should be left to prove in a warm place (at approximately
40˚C/105˚F)untilthedoughhasdoubledinsize.
l Approximate proving time-Rolls 25 mins, Whole breads
e.g. Panettone etc 50 mins
l To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
3 Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle with
poppy seeds, sesame seeds. Bake following recipe guidelines.
Rolls
l Select one of the following recipes and follow the method below.
1
Shape dough.
2
Place onto a greased baking tray and
allow to prove until doubled in size.
3
Brush with beaten egg.
4
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
10–15 mins or until golden brown.
White Dough
Menu ‘19’ (2hr 20min)
Yeast 1
1
⁄4 tsp
Strong White Bread Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 350 mL
Brown Dough
Menu ‘19’ (2hr 20min)
Yeast 1
1
⁄4 tsp
Strong Brown Bread Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 350 mL
Rustic Artisan Dough
Menu ‘21’ (2hr 20min)
Yeast 1 tsp
Strong White Bread Flour 500 g
Sugar 1
1
⁄2 tsp
Butter 30 g
Salt 1
1
⁄2 tsp
Water 350 mL
*Cooked Bacon 65 g
 Additional Cheese
(cut into 1 cm cubes)
60 g
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
• For addition of ingredients with  , follow programming instructions on P. 23.
Wholemeal Dough 100%
Menu ‘22’ (3hr 15min)
Yeast 1
1
⁄2 tsp
Strong Wholemeal Bread Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 380 mL
Wholemeal Dough 70%
Menu ‘22’ (3hr 15min)
Yeast 1
1
⁄2 tsp
Strong Wholemeal Bread Flour 425 g (15 oz)
Strong White Bread Flour 175 g (6 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 370 mL
SD-2511_UK.indd 38 2015/01/09 15:29:33