Panasonic SD-YR2540 - Dough and Specialty Recipes; Dough Variations and Rolls Recipes; Sourdough, Pizza, and Focaccia Recipes

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Basic Raisin
Basic Raisin Dough
Menu 20 (2 h 20 min)
★
Dry yeast
1 tsp
Strong white bread flour 500 g
Butter 30 g
Sugar 1½ tbsp
Salt 1½ tsp
Water 310 mL
Raisins *1 100 g
*1 Cut into approx. 5 mm cubes.
Hot Cross Buns
Menu 20 (2 h 20 min)
★
Dry yeast
½ tsp
Strong white bread flour 250 g
Butter 25 g
Sugar 1 tsp
Skimmed milk powder 1 tbsp
Salt ½ tsp
Cinnamon 1 tsp
Mixed spice ½ tsp
Egg (M), beaten 1 (50 g)
Water 100 mL
Mixed dried fruits 100 g
1 Divide mixture into 8 balls. Place on
a lightly greased baking tray and allow to
proveat40˚Cuntildoubledinsize
(approx. 20 minutes). Make a paste with
approx. 2 tbsp flour mixed with 2 tbsp
water and pipe a cross over the buns, or
top with thin slices of short crust pastry.
2 Bakeinapreheatedovenat220˚Cfor
15 – 20 minutes or until golden brown.
3 While still HOT, brush with a sugar glaze —
40 g sugar in 4 tbsp water, boiled until a
syrup is reached - (approx. 5 minutes).
Whole Wheat
Whole Wheat Dough
Menu 21 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour 500 g
Butter 30 g
Sugar 1½ tbsp
Salt 2 tsp
Water 340 mL
Whole Wheat Dough 70%
Menu 21 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour 350 g
Strong white bread flour 150 g
Butter 30 g
Sugar 1½ tbsp
Salt 2 tsp
Water 330 mL
Whole Wheat Dough 50%
Menu 21 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour 250 g
Strong white bread flour 250 g
Butter 30 g
Sugar 1½ tsp
Salt 2 tsp
Water 320 mL
Whole Wheat Raisin
Whole Wheat Raisin Dough
Menu 22 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour 500 g
Butter 30 g
Sugar 1½ tbsp
Salt 2 tsp
Water 340 mL
Raisins *1 100 g
*1 Cut into approx. 5 mm cubes.
Whole Wheat Walnut Rolls 70%
Menu 22 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour 350 g
Strong white bread flour 100 g
Medium oatmeal 50 g
Oil 2 tbsp
Maple syrup 2 tbsp
Salt 1½ tsp
Water 320 mL
Walnuts *1 100 g
*1 Cut into approx. 5 mm cubes.
1 Divide dough into 12 large rolls or 20 dinner
rolls.
2 Place on a greased baking trays and
sprinklewithflour.Allowtoproveat40˚C
until doubled in size (approx. 20 minutes).
3 Bakeinapreheatedovenat220˚Cfor
12 – 15 minutes or until golden brown.
Sourdough Dough
Sourdough Dough (Rye)
Stage 1: Sourdough Starter Menu 24
Turn to P. GB9 for handling instructions.
Stage 2: Menu 23 (2 h 30 min)
★
Dry yeast
¾ tsp
Sourdough starter 1 cup
Strong white bread flour 360 g
Rye flour 40 g
Salt 1 tsp
Dry yeast ¾ tsp
Water
150 mL
Sourdough Starter
Sourdough Starter
Menu 24 (24 h)
The amount for a sourdough cup
Rye flour 80 g
Salt ½ tsp
Plain yogurt 60 g
Water (20 °C ) 80 mL
Dry yeast * 1 (0.1 g)
* Use the sourdough starter spoon provided.
Pizza
Pizza Dough
Menu 25 (45 min)
★
Dry yeast
1 tsp
Strong white bread flour 450 g
Oil 4 tbsp
Salt 2 tsp
Water 240 mL
Doughnut (using failed unfermented bread
dough)
1 Divide the dough into small pieces that
are 35 g each and shape them into balls.
Cover them with a small towel and place
them still for 10 - 20 minutes.
2 Roll them into thin round shape and press
the dough with the doughnut mold.
3 Allow the dough to ferment for 20 - 30
minutes (till it rises to double its original
size)atatemperatureof30-35˚C.
4 Deep-fry them at an oil temperature of
170˚Candsprinklethemwithcinnamon
and refined white sugar.
Focaccia
Menu 25 (45 min)
★
Dry yeast
½ tsp
Strong white bread flour
300 g
Olive oil 1 tbsp
Salt 1 tsp
Water 170 mL
1 Roll and pat the dough into a 30 cm x
25 cm rectangle on a greased baking tray.
2 Make indentations over the whole dough
using your fingertips.
3 Add your favourite toppings such as olives
and tomatoes.
4 Allowtoproveat40˚Cuntildoubledinsize
(approx. 30 minutes).
5 Drizzle with olive oil and bake in a preheated
ovenat190˚Cfor20–30minutesoruntil
golden at the edges and cooked well in the
centre.
● Serve warm with pasta dishes.
OI5 SD-YR2540 EU Pagination ——3rd_20201210.indd 17 2021/2/6 上午 09:59:01