Panasonic SD-ZB2502

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Cake Recipe

CHERRY & MARZIPAN CAKE

Select menu ‘15’

golden caster sugar 50 g

butter 175 g

eggs 3

self-raising flour 225 g

glace cherries, chopped 100 g

marzipan, grated 75 g

milk 60 mL

toasted, flaked almonds 15 g

Dough Recipes

BASIC DOUGH

Select menu ‘16’

strong white bread flour, type 550 500 g

teaspoons of salt 1

⁄2

tablespoons of sugar 1

⁄2

butter 30 g

water 310 mL

teaspoons of dry yeast 1

BASIC RAISIN DOUGH

Select menu ‘17’

strong white bread flour, type 550 500 g

teaspoons of salt 1

⁄2

tablespoons of sugar 1

⁄2

butter 30 g

water 310 mL

teaspoons of dry yeast 1

addition (place in raisin nut dispenser):

raisin 100 g

FRENCH DOUGH

Select menu ‘21’

strong white bread flour, type 550 300 g

teaspoons of salt 1

butter 20 g

water 180 mL

teaspoons of dry yeast

⁄4

WHOLE WHEAT DOUGH

Select menu ‘18’

strong whole wheat bread flour 500 g

teaspoons of salt 2

tablespoons of sugar 1

⁄2

butter 30 g

water 340 mL

teaspoons of dry yeast 1

⁄2

WHOLE WHEAT RAISIN DOUGH

Select menu ‘19’

strong whole wheat bread flour 500 g

teaspoons of salt 2

tablespoons of sugar 1

⁄2

butter 30 g

water 340 mL

teaspoons of dry yeast 1

⁄2

addition (place in raisin nut dispenser):

raisin 100 g

PIZZA DOUGH

Select menu ‘22’

strong white bread flour, type 550 450 g

teaspoons of salt 2

tablespoons of plant oil 4

water 240 mL

teaspoons of dry yeast 1

BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)

; for 12 rolls

Select menu ‘23’

strong white bread flour, type 550 400 g

tablespoons of sugar 4

teaspoons of salt 1

butter (cut into 2cm cubes and keep in

fridge)

70 g

egg (beaten) ;medium 3 (150 g)

milk 90 mL

tablespoons of rum (dark) 1

teaspoons of dry yeast 1

⁄2

additional butter

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

50 g

chocolate chips* 120 g

* After removed dough, sprinkle the chocolate bits and fold the bottom one third up

and the top one third down. Then fold it in half.

SPELT TABLE ROLL

; for 8 rolls

Select menu ‘24’

spelt white flour 500 g

teaspoons of sugar 1

⁄2

teaspoons of salt 1

⁄2

butter 10 g

water 310 mL

teaspoons of dry yeast 1

⁄4

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