Bedienungsanleitung Panasonic SD-ZB2502BXE (Seite 13 von 100) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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Bread Recipes

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

SPELT WHITE BREAD

Select menu ‘13’

MLXL

spelt white flour 400 g 500 g 600 g

teaspoons of sugar 1

⁄2 22

teaspoons of salt 1

⁄4 1

⁄2 1

⁄4

butter 5 g 10 g 10 g

water 260 mL 340 mL 400 mL

teaspoons of

dry yeast

⁄4 1

⁄2

WHOLE SPELT BREAD

Select menu ‘13’

MLXL

spelt wholegrain flour 200 g 250 g 300 g

spelt white flour 200 g 250 g 300 g

teaspoons of sugar 1

⁄2 22

teaspoons of salt 1

⁄4 1

⁄2 1

⁄4

tablespoons of oil 2 3 3

water 250 mL 320 mL 380 mL

teaspoons of

dry yeast

⁄4 1

⁄2

RYE AND SPELT (forbid delay timer)

Select menu ‘13’

MLXL

spelt white flour 275 g 350 g 425 g

rye flour 125 g 150 g 175 g

teaspoons of sugar 1

⁄2 22

teaspoons of salt 1

⁄4 1

⁄2 1

⁄4

butter 5 g 10 g 10 g

plain yogult 120 g 150 g 180 g

water 180 mL 230 mL 270 mL

teaspoons of

dry yeast

⁄4 1

⁄2

SEEDED BUCKWHEAT AND SPELT

Select menu ‘13’

MLXL

spelt white flour 320 g 400 g 480 g

buckwheat flour 80 g 100 g 120 g

teaspoons of honey 1 1 1

⁄2

teaspoons of salt 1

⁄4 1

⁄2 1

⁄4

tablespoons of

sesami seed

⁄2 22

⁄2

tablespoons of linseed 1

⁄2 2 2

tablespoons of

poppy seed

⁄2 2 2

⁄2

tablespoons of oil 2 3 3

water 250 mL 320 mL 380 mL

teaspoons of

dry yeast

⁄4 1

⁄2

RICE AND SPELT WITH PINE NUT AND FRIED ONION

Select menu ‘14’

MLXL

spelt white flour 320 g 400 g 480 g

brown rice flour 80 g 100 g 120 g

teaspoons of sugar 1

⁄2 22

teaspoons of salt 1

⁄4 1

⁄2 1

⁄4

butter 5 g 10 g 10 g

water 260 mL 340 mL 400 mL

teaspoons of

dry yeast

⁄4 1

⁄2

addition (place in

raisin nut dispenser):

pine nut

40 g

50 g

60 g

tablespoons of

fried onion

3 4 5

LEMON AND POPPY SEED SPELT

Select menu ‘13’

MLXL

spelt white flour 400 g 500 g 600 g

teaspoons of sugar 1

⁄2 22

teaspoons of salt 1

⁄4 1

⁄2 1

⁄4

butter 5 g 10 g 10 g

grated zest from

lemon

111

lemon juice 20 mL 20 mL 30 mL

tablespoons of

poppy seed

23 3

water 250 mL 330 mL 380 mL

teaspoons of

dry yeast

⁄4 1

⁄2

FRUITY SPELT

Select menu ‘14’

MLXL

spelt white flour 400 g 500 g 600 g

teaspoons of sugar 1

⁄2 22

teaspoons of salt 1

⁄4 1

⁄2 1

⁄4

butter 5 g 10 g 10 g

teaspoons of

mixed spice

⁄2 3

water 270 mL 350 mL 400 mL

teaspoons of

dry yeast

⁄4 1

⁄2

addition (place in

raisin nut dispenser):

mixed dried fruits

100 g

125 g

150 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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