Dough Recipes - Panasonic SD-2511 Notice D'utilisation

Dough Recipes

BASIC DOUGH
Select menu '19'
teaspoon of dry yeast
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
BASIC RAISIN DOUGH
Select menu '20'
teaspoon of dry yeast
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
addition (place in raisin nut dispenser):
raisin
RUSTIC ARTISAN DOUGH
Select menu '21'
teaspoon of dry yeast
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
addition (place in raisin nut dispenser):
cooked bacon
additional cheese (cut into 1 cm cubes)
WHOLE WHEAT DOUGH
Select menu '22'
teaspoons of dry yeast
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
WHOLE WHEAT RAISIN DOUGH
Select menu '23'
teaspoons of dry yeast
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
addition (place in raisin nut dispenser):
raisin
FRENCH DOUGH
Select menu '25'
teaspoon of dry yeast
strong white bread flour, type 550
teaspoon of salt
butter
water
GB32
1
500 g
1 1 2
1 1 2
30 g
310 mL
1
500 g
1
1 2
1 1 2
30 g
310 mL
100 g
1
500 g
1
1
2
1 1
2
30 g
350 mL
65 g
60 g
1
1
2
500 g
2
1
1 2
30 g
340 mL
1
1
2
500 g
2
1
1
2
30 g
340 mL
100 g
3
4
300 g
1
20 g
180 mL
RUSTIC SOURDOUGH DOUGH (STANDARD)
Stage 1 Sourdough starter
Menu '27': Turn to P. GB18 and P. GB33 for the sourdough starter recipe.
Stage 2 : Menu '26'
strong white bread flour, type 550 400 g
teaspoon of salt 1
teaspoon of dry yeast
3
water 150 mL
RUSTIC SOURDOUGH DOUGH (RYE)
Stage 1 Sourdough starter
Menu '27': Turn to P. GB18 and P. GB33 for the sourdough starter recipe.
Stage 2 : Menu '26'
strong white bread flour, type 550 360 g
rye flour 40 g
teaspoon of salt 1
teaspoon of dry yeast
3 4
water 150 mL
PIZZA DOUGH
Select menu '28'
teaspoon 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 '29'
teaspoons of dry yeast 1
strong white bread flour, type 550 400 g
tablespoons of sugar 4
teaspoon of salt 1
butter (cut into 2cm cubes and keep in
70 g
fridge)
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoon of rum (dark) 1
additional butter
50 g
(cut into 1–2cm cubes and keep in fridge)
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 '30'
teaspoons of dry yeast 1
spelt white flour 500 g
teaspoons of sugar 1
teaspoons of salt 1
butter 10 g
water 310 mL
4
1
2
1 4
1
2
1 2