Bedienungsanleitung Panasonic SD-2500WXE (Seite 13 von 100) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Spanisch, Polnisch)

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Dough Recipes

BASIC DOUGH

select menu ‘16’ (SD-2500: ‘15’)

teaspoons of dry yeast 1

strong white bread flour, type 550 500 g

teaspoons of salt 1

⁄

tablespoons of sugar 1

⁄

butter 30 g

water 310 mL

BASIC RAISIN DOUGH

select menu ‘17’ (SD-2500: ‘16’)

teaspoons of dry yeast 1

strong white bread flour, type 550 500 g

teaspoons of salt 1

⁄

tablespoons of sugar 1

⁄

butter 30 g

water 310 mL

addition (place in raisin nut dispenser):

raisin 100 g

FRENCH DOUGH

select menu ‘21’ (SD-2500: ‘19’)

teaspoons of dry yeast

⁄

strong white bread flour, type 550 300 g

teaspoons of salt 1

butter 20 g

water 180 mL

WHOLE WHEAT DOUGH

select menu ‘18’ (SD-2500: ‘17’)

teaspoons of dry yeast 1

⁄

strong whole wheat bread flour 500 g

teaspoons of salt 2

tablespoons of sugar 1

⁄

butter 30 g

water 340 mL

WHOLE WHEAT RAISIN DOUGH

select menu ‘19’ (SD-2500: ‘18’)

teaspoons of dry yeast 1

⁄

strong whole wheat bread flour 500 g

teaspoons of salt 2

tablespoons of sugar 1

⁄

butter 30 g

water 340 mL

addition (place in raisin nut dispenser):

raisin 100 g

PIZZA DOUGH

select menu ‘22’ (SD-2500: ‘20’)

teaspoons of dry yeast 1

strong white bread flour, type 550 450 g

teaspoons of salt 2

tablespoons of plant oil 4

water 240 mL

BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)

; for 12 rolls

select menu ‘23’ (SD-2500: ‘21’)

teaspoons of dry yeast 1

⁄

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

additional butter

(cut into 1-2cm cubes and keep

in fridge)

50 g

chocolate bits* 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’ (SD-2500: ‘22’)

teaspoons of dry yeast 1

⁄

spelt white flour 500 g

teaspoons of sugar 1

⁄

teaspoons of salt 1

⁄

butter 10 g

water 310 mL

Cake Recipe

CHERRY & MARZIPAN CAKE

select menu ‘15’ (SD-2500: ‘14’)

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

Bread Recipes

SPELT WHITE BREAD

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of

dry yeast

⁄

spelt white flour 400 g 500 g 600 g

teaspoons of sugar 1

⁄

teaspoons of salt 1

⁄

butter 5 g 10 g 10 g

water 260 mL 340 mL 400 mL

WHOLE SPELT BREAD

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of

dry yeast

⁄

spelt wholegrain flour 200 g 250 g 300 g

spelt white flour 200 g 250 g 300 g

teaspoons of sugar 1

⁄

teaspoons of salt 1

⁄

tablespoons of oil 2 3 3

water 250 mL 320 mL 380 mL

RYE AND SPELT (forbid delay timer)

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of

dry yeast

⁄

spelt white flour 275 g 350 g 425 g

rye flour 125 g 150 g 175 g

teaspoons of sugar 1

⁄

teaspoons of salt 1

⁄

butter 5 g 10 g 10 g

plain yogult 120 g 150 g 180 g

water 180 mL 230 mL 270 mL

SEEDED BUCKWHEAT AND SPELT

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of

dry yeast

⁄

spelt white flour 320 g 400 g 480 g

buckwheat flour 80 g 100 g 120 g

teaspoons of honey 1 1

⁄

teaspoons of salt 1

⁄

tablespoons of

sesami seed

⁄

tablespoons of linseed 1

⁄

tablespoons of

poppy seed

⁄

tablespoons of oil 2 3 3

water 250 mL 320 mL 380 mL

RICE AND SPELT WITH PINE NUT AND FRIED ONION

select menu ‘14’ (SD-2500: ‘13’)

MLXL

teaspoons of

dry yeast

⁄

spelt white flour 320 g 400 g 480 g

brown rice flour 80 g 100 g 120 g

teaspoons of sugar 1

⁄

teaspoons of salt 1

⁄

butter 5 g 10 g 10 g

water 260 mL 340 mL 400 mL

addition (place in

raisin nut dispenser):

pine nut

tablespoons of

fried onion

40 g

50 g

60 g

LEMON AND POPPY SEED SPELT

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of

dry yeast

⁄

spelt white flour 400 g 500 g 600 g

teaspoons of sugar 1

⁄

teaspoons of salt 1

⁄

butter 5 g 10 g 10 g

grated zest from

lemon

111

lemon juice 20 mL 20 mL 30 mL

tablespoons of

poppy seed

233

water 250 mL 330 mL 380 mL

FRUITY SPELT

select menu ‘14’ (SD-2500: ‘13’)

MLXL

teaspoons of

dry yeast

⁄

spelt white flour 400 g 500 g 600 g

teaspoons of sugar 1

⁄

teaspoons of salt 1

⁄

butter 5 g 10 g 10 g

teaspoons of

mixed spice

⁄

water 270 mL 350 mL 400 mL

addition (place in

raisin nut dispenser):

mixed dried fruits

100 g

125 g

150 g

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