Panasonic SD-ZB2502

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Bread Recipes

WHITE BREAD

Select menu ‘01’ or ‘02’

MLXL

strong white bread flour, type 550 400 g 500 g 600 g

teaspoons of salt 1

⁄2 1

⁄2 2

tablespoons of sugar 1 1

⁄2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

(2)

⁄2

⁄2)

WHOLE WHEAT BREAD

Select menu ‘04’ or ‘05’

MLXL

strong whole wheat bread flour 400 g 500 g 600 g

teaspoons of salt 1

⁄2 1

⁄2 2

tablespoons of sugar 1 1

⁄2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

⁄2)

⁄4

(2)

WHOLE WHEAT RAISIN BREAD

Select menu ‘06’

MLXL

strong whole wheat bread flour 400 g 500 g 600 g

teaspoons of salt 1

⁄2 1

⁄2 2

tablespoons of sugar 1 1

⁄2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast 1 1 1

⁄4

addition (place in raisin nut dispenser):

raisin 80 g 100 g 120 g

FRENCH BREAD

Select menu ‘08’

strong white bread flour, type 550 300 g

teaspoons of salt 1

butter 20 g

water 220 mL

teaspoons of dry yeast

⁄4

PANNETTONE

Select menu ‘11’

strong white bread flour, type 550 400 g

tablespoons of sugar 4

⁄2

teaspoons of salt 1

butter(cut into 2cm cubes and keep in

fridge)

50 g

egg (beaten) ;medium 2 (100 g)

milk 200 mL

teaspoons of dry yeast 1

⁄2

additional butter

(cut into 1-2cm cubes and keep in fridge)

70 g

orange peel; chopped finely* 50 g

brown saltana* 50 g

dryed black currant* 50 g

* : added with additional butter

RAISIN BREAD

Select menu ‘03’

MLXL

strong white bread flour, type 550 400 g 500 g 600 g

teaspoons of salt 1

⁄2 1

⁄2 2

tablespoons of sugar 1 1

⁄2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast 1 1 1

⁄2

addition (place in raisin nut dispenser):

raisin

80 g 100 g 120 g

ITALIAN BREAD

Select menu ‘09’

strong white bread flour, type 550 400 g

teaspoons of salt 1

⁄2

tablespoons of olive oil 1

⁄2

water 260 mL

teaspoons of dry yeast 1

SANDWICH BREAD

Select menu ‘10’

strong white bread flour, type 550 380 g

tablespoons of sugar 2

butter 30 g

water 250 mL

teaspoons of dry yeast 1

GLUTEN FREE BREAD

Select menu ‘12’

water 430 mL

tablespoons of oil 1

gluten free bread mix 500 g

teaspoons of dry yeast 2

BASIC BRIOCHE

Select menu ‘11’

strong white bread flour, type 550 400 g

tablespoons of sugar 4

tablespoons of dry milk 2

teaspoons of salt 1

butter (cut into 2cm cubes and keep in

fridge)

50 g

egg (beaten) ;medium 2 (100 g)

water 180 mL

teaspoons of dry yeast 1

⁄4

additional butter

(cut into 1-2cm cubes and keep in fridge)

70 g

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