Panasonic SD-2500 Notice D'utilisation page 25

Dough Recipes
BASIC DOUGH
select menu '16' (SD-2500: '15')
teaspoons of dry yeast
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
BASIC RAISIN DOUGH
select menu '17' (SD-2500: '16')
teaspoons of dry yeast
strong white bread flour, type 550
teaspoons of salt
tablespoons of sugar
butter
water
addition (place in raisin nut dispenser):
raisin
FRENCH DOUGH
select menu '21' (SD-2500: '19')
teaspoons of dry yeast
strong white bread flour, type 550
teaspoons of salt
butter
water
WHOLE WHEAT DOUGH
select menu '18' (SD-2500: '17')
teaspoons of dry yeast
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
WHOLE WHEAT RAISIN DOUGH
select menu '19' (SD-2500: '18')
teaspoons of dry yeast
strong whole wheat bread flour
teaspoons of salt
tablespoons of sugar
butter
water
addition (place in raisin nut dispenser):
raisin
Cake Recipe
CHERRY & MARZIPAN CAKE
select menu '15' (SD-2500: '14')
golden caster sugar
butter
eggs
self-raising flour
glace cherries, chopped
marzipan, grated
milk
toasted, flaked almonds
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
3 ⁄
4
300 g
1
20 g
180 mL
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
50 g
175 g
3
225 g
100 g
75 g
60 mL
15 g
PIZZA DOUGH
select menu '22' (SD-2500: '20')
teaspoons of dry yeast
strong white bread flour, type 550
teaspoons of salt
tablespoons of plant oil
water
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)
; for 12 rolls
select menu '23' (SD-2500: '21')
teaspoons of dry yeast 1 1 ⁄
2
strong white bread flour,
400 g
type 550
tablespoons of sugar 4
teaspoons of salt 1
butter (cut into 2cm cubes and
70 g
keep in fridge)
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoons of rum (dark) 1
additional butter
(cut into 1-2cm cubes and keep 50 g
in fridge)
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 1 ⁄
4
spelt white flour 500 g
1
teaspoons of sugar 1 ⁄
2
teaspoons of salt 1 1 ⁄
2
butter 10 g
water 310 mL
1
450 g
2
4
240 mL
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