Panasonic SD-256 - French

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Recipes
Bread Recipes
[rye] (SD-257 only)
(rye flour and spelt
flour)
 Remember to use the
kneading blade (rye
bread) for all these
recipes.
 The Raisin nut
dispenser does not
operate on the Rye
program.
 Put any additional
ingredients directly
into the bread pan at
the start.
 As a result of the
consistency some flour
may remain on the
sides of the loaf, but
this is normal.
 Due to their
consistency, the
kneading blade
will often become
embedded in Rye
Bread loaves. Wait
for the loaf to cool
(to avoid burning
your hands), before
removing the blade
by pressing on the
base of the loaf
and manipulating it
out gently to avoid
damaging the loaf.
: Timer can be used
for recipes with this
symbol (3hr 30min-
13 hours)
Seeded Rye
‘Rye’-‘Bake’ (3hr 30min)
Yeast 2
1
⁄2 tsp
Rye Flour
500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Poppy Seeds 2 tbsp
Linseeds 3 tbsp
Sunflower Seeds 3 tbsp
Water 430 ml
Rye and Spelt
‘Rye’-‘Bake’ (3hr 30min)
Yeast 2 tsp
Rye Flour
250 g (9 oz)
Spelt Flour
250 g (9 oz)
Honey 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 360 ml
• This loaf has a flat or slightly sunken top.
Spelt
‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)
Yeast 1
1
⁄2 tsp
Spelt Flour
400 g (14 oz)
Honey 1 tsp
Oil 2 tbsp
Salt 1 tsp
Water 300 ml
• This loaf has a flat or slightly sunken top.
Fruity Spelt
‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)
Yeast 1
1
⁄2 tsp
Spelt Flour
500 g (1lb 2 oz)
Honey 1 tsp
Oil 2 tbsp
Salt 1 tsp
Mixed Dried Fruit
150 g (5 oz)
Mixed Spice 3 tsp
Water 360 ml
• This loaf has a flat or slightly sunken top.
Seeded Spelt
‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)
Yeast 1
1
⁄2 tsp
Spelt Flour
400 g (14 oz)
Honey 1 tsp
Oil 2 tbsp
Salt 1 tsp
Linseeds 3 tbsp
Poppy Seeds 2 tbsp
Sesame Seeds 2 tbsp
Water 300 ml
• This loaf has a flat or slightly sunken top.
Lemon and Poppy Seed Spelt
‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)
Yeast 1
1
⁄2 tsp
Spelt Flour
400 g (14 oz)
Milk Powder 2 tbsp
Honey 1 tsp
Oil 2 tbsp
Salt 1 tsp
Poppy Seeds 3 tbsp
Grated Zest from Lemon 1
Lemon Juice 30 ml
Water 280 ml
• The lemon and poppy seed loaf will have a
closer texture than the standard spelt loaf.
[sandwich]
Make bread with a soft
crust and texture.
: Timer can be used
for recipes with this
symbol (5-13 hours)
White Sandwich
‘Sandwich’-‘Bake’ (5hr)
Yeast
1
⁄2 tsp
Strong White Flour
400 g (14 oz)
Sugar 1 tsp
Butter
15 g (
1
⁄2 oz)
Salt 1 tsp
Water 290 ml
Brown Sandwich
‘Sandwich’-‘Bake’ (5hr)
Yeast
1
⁄2 tsp
Strong Brown Flour
400 g (14 oz)
Sugar 1 tsp
Butter
15 g (
1
⁄2 oz)
Salt 1 tsp
Water 290 ml
Wholemeal Sandwich
‘Sandwich’-‘Bake’ (5hr)
Yeast
1
⁄2 tsp
Strong Wholemeal Flour
400 g (14 oz)
Sugar 1 tsp
Butter
15 g (
1
⁄2 oz)
Salt 1 tsp
Water 310 ml
Granary® Sandwich
‘Sandwich’-‘Bake’ (5hr)
Yeast
1
⁄2 tsp
Strong Granary
®
Flour
400 g (14 oz)
Sugar 1 tsp
Butter
15 g (
1
⁄2 oz)
Salt 1 tsp
Water 280 ml
[italian]
(white flour)
Make light bread for
enjoying with pasta, etc.
 The Raisin nut
dispenser does not
operate on the Italian
program.
 Put any additional
ingredients directly
into the bread pan at
the start.
 Passata is a thick
tomato sauce that
is usually near the
pasta sauces in
supermarkets.
: Timer can be used
for recipes with this
symbol (4hr 30min-
13 hours)
Easy Ciabatta
‘Italian’-‘Bake’ (4hr 30min)
Yeast 1 tsp
Strong White Flour
500 g (1 lb 2 oz)
Sugar 1 tsp
Olive Oil 3 tbsp
Salt 1 tsp
Water 310 ml
Green Pesto, Onion and Garlic
‘Italian’-‘Bake’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Flour
350 g (12 oz)
Polenta
50 g (2 oz)
Sugar 1 tsp
Salt
1
⁄2 tsp
Green Pesto 2 tbsp
Onion, chopped and
softened with 1 tsp oil
75 g (3 oz)
Garlic clove, finely
chopped
2
Water 250 ml
Sundried Tomato and Parmesan
‘Italian’-‘Bake’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Flour
400 g (14 oz)
Sugar 1 tsp
Salt
1
⁄2 tsp
Parmesan Cheese,
grated
50 g (2 oz)
Sundried Tomatoes
in Oil, chopped
75 g (3 oz)
Water 270 ml
Mushroom and Pancetta
‘Italian’-‘Bake’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Flour
400 g (14 oz)
Sugar 1 tsp
Butter
15 g (
1
⁄2 oz)
Salt
1
⁄2 tsp
Cep Mushrooms,
soaked
25 g (1 oz)
Pancetta, cooked
and chopped
25 g (1 oz)
Water 280 ml
Oregano and Olive
‘Italian’-‘Bake’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Flour
400 g (14 oz)
Sugar 1 tsp
Olive Oil 2 tbsp
Salt
1
⁄2 tsp
Oregano 1 tbsp
Black Olives,
chopped
50 g (2 oz)
Water 280 ml
Three Cheeses
‘Italian’-‘Bake’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Flour
400 g (14 oz)
Sugar 1 tsp
Salt
1
⁄2 tsp
Dolcelatte
50 g (2 oz)
Parmesan
Cheese,grated
25 g (1 oz)
Mozzarella
50 g (2 oz)
Water 240 ml
Tomato Focaccia
‘Italian’-‘Bake’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Flour
400 g (14 oz)
Sugar 1 tsp
Olive Oil 1 tbsp
Salt 1 tsp
Passata 150 ml
Water 120 ml
Green Pitted Olives
50 g (2 oz)
Sundried Tomatoes,
chopped
50 g (2 oz)
[french]
(white flour/wholemeal
flour)
Make bread with a crispy
crust and texture.
: Timer can be used
for recipes with this
symbol (6-13 hours)
French
‘French’-‘Bake’ (6hr)
Yeast 1 tsp
Strong White Flour
400 g (14 oz)
Butter
15 g (
1
⁄2 oz)
Salt 1 tsp
Water 300 ml
Rustic French
‘French’-‘Bake’ (6hr)
Yeast 1 tsp
Strong White Flour
275 g (10 oz)
Strong Wholemeal Flour
75 g (3 oz)
Rye Flour
50 g (2 oz)
Butter
15 g (
1
⁄2 oz)
Salt 1 tsp
Water 310 ml
[brioche]
Brioche Bake loaf
‘Brioche’- ‘Bake’ (3hr 30min)
Yeast 1
1
⁄4 tsp
Strong White Flour
400 g (14 oz)
Sugar 2 tbsp
Salt 1 tsp
Skimmed milk 2 tbsp
Butter (Cut into 2 cm cubes
and keep in fridge)
100 g (4 oz)
Water 220 ml
Egg, medium
1 (50 g)
Brioche Bake Butter loaf
‘Brioche’- ‘Bake Butter’ (3hr 30min)
Yeast 1
1
⁄4 tsp
Strong White Flour
400 g (14 oz)
Sugar 2 tbsp
Salt 1 tsp
Skimmed milk 2 tbsp
Butter (Cut into 2 cm cubes
and keep in fridge)
50 g (2 oz)
Water 220 ml
Egg, medium
1 (50 g)
Butter for added later (Cut
into 1–2 cm cubes and
keep in fridge)
50 g (2 oz)