Dough Recipes - Panasonic SD-ZB2512 Operating Instructions And Recipes

Dough Recipes

[19 Basic] [20 Basic Raisin] [21 Savoury]
[22 Whole wheat] [23 Whole wheat Raisin]
[24 Rye] [25 French] [26 Rustic Sourdough]
[27 Sourdough starter] [28 Pizza] [29 Brioche]
[30 Speciality]
The Dough setting mixes and gives the dough it's first rising before
you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select the correct menu. When
your dough is ready, shape it, allow it to rise, and then bake it yourself.
The maximum load of the Bread Maker is 600 g.
Dough recipes using 300 g of flour may be doubled.
When the DOUGH program has completed its operation, you may find that the
prepared dough is easier to shape if it is tipped onto a lightly floured board before
handling.
Example – making plain bread rolls
➀ Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
Rolls
Knot
Hedgehogs
➁ Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally
the dough should be left to prove in a warm place (at
Approximate proving time-Rolls 30–50 minutes, Whole
breads 50 minutes.
To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
➂ Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle
with poppy seeds, sesame seeds. Bake following recipe
guidelines.
Raisins
(Coat with a beaten egg)
Rolls
Select one of the following recipes and follow the method below.
1
Shape dough.
2
Place onto a greased baking tray and
allow to prove until doubled in size.
3
Brush with beaten egg.
4
until golden brown.
Basic Dough
Menu '19' (2hr 20min)
Bread flour
Salt
Powdered milk
Sugar
Butter
Water
Dry yeast
Savoury Dough
Menu '21' (2hr 20min)
Bread flour
Salt
Sugar
Butter
Water
Dry yeast
* Bacon, cooked
* Cheese, 1 cm
Wholemeal Dough 75%
Menu '22' (3hr 15min)
Whole wheat flour
Bread flour
Salt
Powdered milk
Sugar
Butter
Water
Bread improver, optional
Dry yeast
Rustic Sourdough Dough (Standard)
Stage 1 Sourdough starter: Menu '27' (24hr)
Turn to P. 18 and P. 35 for the sourdough starter recipe.
Stage 2: Menu '26' (2hr 30min)
Bread flour
Salt
Water
Dry yeast
Rustic Sourdough Dough (Rye)
Stage 1 Sourdough starter: Menu '27' (24hr)
Turn to P. 18 and P. 35 for the sourdough starter recipe.
Stage 2: Menu '26' (2hr 30min)
Bread flour
Rye flour
Salt
Water
Dry yeast
Sourdough Starter
Menu '27' (24hr)
The amount for a sourdough cup
Rye flour
Salt
Yogurt
Water (20°C)
Dry yeast (use the sourdough starter spoon) 1 (0.1 g)
• For addition of ingredients with*, see the instructions on P. 14.
475 g
2 tsp
3 tbsp
1¾ tbsp
45 g
300 mL
2 tsp
500 g
1½ tsp
1½ tbsp
30 g
350 mL
1 tsp
65 g
60 g
370 g
125 g
2 tsp
1½ tbsp
1 tbsp
20 g
360 mL
½ tsp
2 tsp
400 g
1 tsp
150 mL
¾ tsp
360 g
40 g
1 tsp
150 mL
¾ tsp
80 g
½ tsp
60 g
80 mL
35