Panasonic SD-ZB2512 Instrucciones De Funcionamiento Y Recetas página 30

Bread Recipes
PANNETTONE
Select menu '13'
strong white bread flour, type 550
tablespoons of sugar
teaspoon of salt
butter(cut into 2cm cubes and keep in
fridge)
egg (beaten) ;medium
milk
teaspoons of dry yeast
additional butter
(cut into 1–2cm cubes and keep in fridge)
orange peel; chopped finely*
brown saltana*
dryed black currant*
* : added with additional butter
BASIC BRIOCHE
Select menu '13'
strong white bread flour, type 550
tablespoons of sugar
tablespoons of dry milk
teaspoon of salt
butter (cut into 2cm cubes and keep in
fridge)
egg (beaten) ;medium
water
teaspoons of dry yeast
additional butter
(cut into 1–2cm cubes and keep in fridge)
GLUTEN FREE BREAD
Select menu '14'
water
tablespoon of oil
gluten free bread mix
teaspoons of dry yeast
SPELT WHITE BREAD
Select menu '15'
spelt white flour
teaspoons of sugar
teaspoons of salt
butter
water
teaspoons of dry yeast
WHOLE SPELT BREAD
Select menu '15'
spelt wholegrain flour
spelt white flour
teaspoons of sugar
teaspoons of salt
tablespoons of oil
water
teaspoons of dry yeast
GB30
400 g
4
1
2
1
50 g
2 (100 g)
200 mL
1
1
2
70 g
50 g
50 g
50 g
400 g
4
2
1
50 g
2 (100 g)
180 mL
1 1 4
70 g
430 mL
1
500 g
2
M L XL
400 g 500 g 600 g
1 2 2
1 2
1 1 1
1 1 3
4 2 4
5 g 10 g 10 g
260 mL 340 mL 400 mL
1 1 1 4 1 1 2
M L XL
200 g 250 g 300 g
200 g 250 g 300 g
1 1 2 2
2
1 1 1 1 1 3
4 2 4
2 3 3
250 mL 320 mL 380 mL
1 1 1
1 1
4 2
RYE AND SPELT (forbid delay timer)
Select menu '15'
spelt white flour 275 g
rye flour 125 g
teaspoons of sugar 1
teaspoons of salt 1
butter 5 g
plain yogurt 120 g
water 180 mL
teaspoons of dry yeast 1
SEEDED BUCKWHEAT AND SPELT
Select menu '15'
spelt white flour 320 g
80 g
buckwheat flour
teaspoons of honey 1
teaspoons of salt 1
tablespoons of sesame seed 1
tablespoons of linseed 1
tablespoons of poppy seed 1
tablespoons of oil 2
water 250 mL
teaspoons of dry yeast 1
LEMON AND POPPY SEED SPELT
Select menu '15'
spelt white flour 400 g
teaspoons of sugar 1
teaspoons of salt 1
butter 5 g
grated zest from lemon 1
lemon juice 20 mL
tablespoons of poppy seed 2
water 250 mL
teaspoons of dry yeast 1
RICE AND SPELT WITH PINE NUT AND FRIED ONION
Select menu '16'
spelt white flour 320 g
brown rice flour 80 g
teaspoons of sugar 1
teaspoons of salt 1
butter 5 g
water 260 mL
teaspoons of dry yeast 1
addition (place in raisin nut dispenser):
pine nut 40 g
tablespoons of fried onion 3
M L XL
350 g 425 g
150 g 175 g
2 2
1 2
1 1
1 4 1 2 3 4
10 g 10 g
150 g 180 g
230 mL 270 mL
1 1 4 1 1 2
M L XL
400 g 480 g
100 g 120 g
1 1 1
2
1 1 1 1 3
4 2 4
2 2
1 1
2 2
2 2
1 2
2 2
1 1
2 2
3 3
320 mL 380 mL
1 1
1 4 1 2
M L XL
500 g 600 g
2 2
1 2
1 1
1 1 3
4 2 4
10 g 10 g
1 1
20 mL 30 mL
3 3
330 mL 380 mL
1 1
1 1
4 2
M L XL
400 g 480 g
100 g 120 g
2 2
1 2
1 1
1 4 1 2 3 4
10 g 10 g
340 mL 400 mL
1 1
1 4 1 2
50 g 60 g
4 5