30
Manual Recipes
Bread Kneading
Menu 30 (SD-R2530: 29) & Rise Menu 32 (SD-R2530: 30)
Recipes
Bread Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition : 28
˫
(OZ) (NZ)
Dry yeast (OZ)/SUREBAKE yeast *1 (NZ)
1½ tsp 3½ tsp
Bread flour (OZ) / White flour (NZ)
500 g 500 g
Sugar 1 tbsp 1 tbsp
Salt 1½ tsp 1½ tsp
Eggs (M), beaten
½ (25 g)½ (25 g)
Water
320 mL 320 mL
Butter
15 g 15 g
Stage 1
See step 1 - 4 of Bread Kneading. (P. 19 )
(Kneading time setting: 20 minutes)
When kneading is complete, put the butter into the bread pan and
close the lid.
Rest for 5 minutes.
Repeat the step 1 - 4
of Bread Kneading. (P. 19 )
(Kneading time setting: 12 minutes)
Stage 2
Option 1:
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oven.
Option 2:
See step 1 - 5 of Rise. (P. 19)
*1 If you are a New Zealand customer using instant dry yeast please refer to the
OZ recipe.
*2 The milk powder may be omitted.
Rice Flour English Muffin Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition : 28
˫
Ɣ
Making the English Muffin in 9 cm diameter (10 inches).
Divided into 10 pieces)
(OZ) / (NZ)
Dry yeast (OZ)/Instant yeast (gluten free
yeast) (NZ)
1 tsp
Mixture / beat 1 egg + 1 egg white +
warm water
430 g
Butter, melted 60 mL
Cider vinegar 1 tsp
Brown rice flour
300 g
Potato starch
100 g
Powdered milk (OZ) / Milk powder
(NZ) *2
50 g
Xanthan gum
1 tbsp
Sugar
1 tbsp
Salt
1 tsp
Topping
Cornmeal Appropriate amount
Stage 1
See step 1 - 4 of Bread Kneading. (P. 19 )
(Kneading time seting: 5 minutes)
After kneading is complete, open the lid, scrape off the flour.
Rest for 5 minutes.
Repeat the step 1 - 4 of
Bread Kneading. (P. 19 )
(Kneading time seting: 10 minutes)
Stage 2
See step 1 - 5 of Rise. (P. 19)
(Rise time setting: 20 minutes)
Put about 90 H of dough into the mold and sprinkle the cornmeal for
finishing.
Ferment it to 80 % of the size in an oven at 40 °C for about 30
minutes.
Sprinkle cornmeal on its surface and cover the mold.
Bake in an oven at 180 °C for about 15 minutes.
Cake Dough
Menu 29 (SD-R2530: 28) Timer: 20 min
(OZ) / (NZ)
Butter (cut into 1 cm cubes)
200 g
Sugar
180 g
Milk 2 tbsp
Egg (M), beaten
4 (200 g)
Plain flour
300 g
Baking powder
13 g
Poppy Seed Gluten Free Cake
Menu 29 (SD-R2530: 28) Timer: 10 min
(OZ) / (NZ)
Vegetable oil
150 g
Egg (M), beaten
3 (150 g)
Milk 110 mL
Sugar
180 g
White rice flour
210 g
Ground almond
75 g
Baking powder
1½ tbsp
Lemon juice
1½ tbsp
Poppy seeds
23 g
Ɣ
Icing as you like. Mix 15 g of lemon juice with 75 g of icing sugar
and sprinkle on the baked gluten-free cake.
Cake Kneading
Menu 29 (SD-R2530: 28)
mixed and
sifted
A
( )
Turn to P. 19 for
handling instructions.
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