Panasonic SD-YR2500 - Page 11

EN20 EN21
English
Recipes ●C=cup(s),tsp=teaspoon(s),tbsp=tablespoon(s)
Dough
[9 Basic]
Dinner Roll (Yield 18)
select menu ‘9’
Bread flour 455 g /16 oz. (3
1
⁄4 C)
Sugar 50 g (
1
⁄4 C)
Salt 1
1
⁄2 tsp
Dry milk 3 tbsp
Butter or margarine 3 tbsp
Water 230 mL /7
3
⁄4 oz. /
15
⁄16 C
Dry yeast 1
1
⁄2 tsp
Egg, beaten for brushing on top 1
Poppy seeds for sprinkling on top (optional)
3
⁄4 tbsp
Sesame seeds for sprinkling on top (optional)
3
⁄4 tbsp
Variation: Whole Wheat Dinner Rolls
Replace 1 cup bread flour with whole wheat flour.
( ): measurements not as precise as weight measurements.
1
Make the dough according to instructions on P. EN14.
2
Divide the dough into 18 equal portions.
Roll each portion into a ball. Cover with
a plastic wrap and rest for 20 minutes.
3
Roll one end of the ball on a lightly floured surface to make a
cone.
4
Roll each cone into a wedge shape, approximately 6 mm
(
1
⁄4 inch) thick, using a rolling pin.
5
Starting with the wider end, roll up the wedge loosely towards
the narrower end.
6
Place seam side down on a greased baking pan.
7
Spray water on top. Proof at 32°C/90°F
for 30–50 minutes or until nearly
doubled.
8
Brush rolls with beaten egg, sprinkle with poppy seeds or
sesame seeds if desired.
9
Bake in a 175°C/350°F oven for 10–15 minutes or until golden
brown.
Croissant (Yield 18)
select menu ‘9’
Bread flour 455 g /16 oz. (3
1
⁄4 C)
Sugar 2 tbsp
Dry milk 3 tbsp
Salt 1
1
⁄2 tsp
Water 240 mL /8 oz. /1 C
Dry yeast 2 tsp
Butter or margarine 2 tbsp
Butter or margarine, chilled for folding in the dough 199 g /7 oz.
Egg, beaten for brushing on top 1
( ): measurements not as precise as weight measurements.
1
Make the dough according to instructions on P. EN14.
2
Place the dough in a greased bowl. Cover it with a plastic wrap.
Rest the dough in the refrigerator for 30 minutes.
3
Roll 7 oz. of chilled butter between two
sheets of plastic wrap into a 25
 18 cm
(10
 7 inches) rectangle. Place back in
the refrigerator Chill at least 1 hour.
4
Roll out the dough on a lightly floured surface into a 30 cm
(12 inches) square.
5
Place the rolled out butter over two–
thirds of the dough. Fold the third without
butter over the center third.
6
Fold the remaining third on top. Seal edges. Rest the dough in
the refrigerator for 20–30 minutes.
7
Place the dough at right angles to the
previous position in step 5. Roll out into
30 cm (12 inches) square. Fold into
thirds. Cover them with a plastic wrap
and place into refrigerator for
20–30 minutes.
Fold and roll twice more. Wrap and chill after each rolling.
After the final folding, chill several hours or overnight.
8
Roll out the dough and divide into 9 squares. Cut each square
into two triangles.
9
Roll up each triangle loosely, starting
from the side opposite the point. Curve
ends.
10
Place seam side down on a greased
baking pan. Spray water on top. Proof at
32°C/90°F for 30–50 minutes or until
nearly doubled.
11
Brush them with a beaten egg. Bake in a
175°C/350°F oven for 10–15 minutes or until golden brown.
[11 French]
Baguette (French sticks ) (Yield 2)
select menu ‘11’
Bread flour 420 g /14
3
⁄4 oz. (3 C)
Sugar 1 tbsp
Salt 1
1
⁄2 tsp
Dry milk 1 tbsp
Butter 1 tbsp
Water 260 mL /8
3
⁄4 oz. /1
1
⁄16 C
Dry yeast 1
1
⁄4 tsp
Poppy seeds for sprinkling on top (optional) 3 tbsp
( ): measurements not as precise as weight measurements.
1
Make the dough according to instructions on P. EN14.
2
Divide the dough into 2 equal portions. Roll each portion into a
ball.
3
Place the dough in a greased bowl. Cover it with a plastic wrap.
Rest for about 20 minutes. (Place in the refrigerator during the
summer time.)
4
Roll each ball into a rectangle, using a rolling pin.
5
Starting at one short edge, roll the dough up tightly into a thin
log, pinching the edges to seal. Taper and round ends.
6
Place on a greased baking pan. Spray water on top. Proof at
32°C/90°F for 60 minutes or until nearly doubled.
7
Brush with water. With a sharp knife, make 3 or 4 diagonal cuts
about 6 mm (
1
⁄4 inch) deep across top of the logs.
8
Sprinkle with poppy seeds if desired.
9
Bake in a 190°C/375°F oven for 25–30 minutes or until golden
brown.
If your oven allows for steaming, bake with steam for the first
10 minutes.
[13 Pizza]
Pizza
select menu ‘13’
Ingredients: Makes 6 small or 2 large
Bread flour 475 g /16
3
⁄4 oz. (3
3
⁄8 C)
Milk powder 1 tbsp
Sugar 1
3
⁄4 tbsp
Salt 1 tsp
Butter 1 tbsp
Water 340 mL /11
1
⁄2 oz. /1
7
⁄16 C
Dry yeast 1 tsp
2
⁄3 cup tomato paste for brushing on top, 3 cups Mozzarella cheese for
sprinkling on top
( ): measurements not as precise as weight measurements.
1
Make the dough according to instructions on P. EN14.
2
Knead dough on a lightly floured surface until it becomes elastic
and springs back when touched.
3
Divide into 6 balls or 2 large balls, and place in warm area for
10 minutes.
4
Shape each ball into a flat circle. Place the circles on a baking
pan and prick with a fork.
5
Let rest for 15 minutes at room temperature.
6
Brush each circle with 2 tablespoons tomato paste. Sprinkle with
Mozzarella cheese. Top with your favorite topping, such as sliced
onions, pepperoni, proscuitto ham, olives.
7
Bake in a preheated 170°C/340°F oven for 15–20 minutes.