Panasonic SD-ZB2502 Instrucciones De Funcionamiento Y Recetas página 13

Bread Recipes
SPELT WHITE BREAD
Select menu '13'
M L XL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1 ⁄ 2 2
1
2
teaspoons of salt 1 1 ⁄ 1 1 ⁄ 1 3 ⁄
4 2 4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
teaspoons of
1 1 1 ⁄ 1 1 ⁄
4 2
dry yeast
WHOLE SPELT BREAD
Select menu '13'
M L XL
spelt wholegrain flour 200 g 250 g 300 g
spelt white flour 200 g 250 g 300 g
teaspoons of sugar 1 ⁄ 2 2
1
2
teaspoons of salt 1 ⁄ 1 ⁄ 1 ⁄
1 1 3
4 2 4
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
teaspoons of
1 1 ⁄ 1 ⁄
1 1
4 2
dry yeast
RYE AND SPELT (forbid delay timer)
Select menu '13'
M L XL
spelt white flour 275 g 350 g 425 g
rye flour 125 g 150 g 175 g
teaspoons of sugar 1 1 ⁄ 2 2
2
teaspoons of salt 1 1 ⁄ 1 1 ⁄ 1 3 ⁄
4 2 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
1 1 1 ⁄ 1 1 ⁄
4 2
dry yeast
SEEDED BUCKWHEAT AND SPELT
Select menu '13'
M L XL
spelt white flour 320 g 400 g 480 g
buckwheat flour 80 g 100 g 120 g
teaspoons of honey 1 1 1 ⁄
1
2
teaspoons of salt 1 ⁄ 1 ⁄ 1 ⁄
1 1 3
4 2 4
tablespoons of
1 ⁄ 2 2 ⁄
1 1
2 2
sesami seed
tablespoons of linseed 1 ⁄ 2 2
1
2
tablespoons of
1 ⁄ 2 2 ⁄
1 1
2 2
poppy seed
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
teaspoons of
1 1 ⁄ 1 ⁄
1 1
4 2
dry yeast
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RICE AND SPELT WITH PINE NUT AND FRIED ONION
Select menu '14'
M L XL
spelt white flour 320 g 400 g 480 g
brown rice flour 80 g 100 g 120 g
teaspoons of sugar 1 1 ⁄ 2 2
2
teaspoons of salt 1 1 ⁄ 1 1 ⁄ 1 3 ⁄
4 2 4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
teaspoons of
1 1 1 ⁄ 1 1 ⁄
4 2
dry yeast
addition (place in
raisin nut dispenser):
pine nut 40 g 50 g 60 g
tablespoons of 3 4 5
fried onion
LEMON AND POPPY SEED SPELT
Select menu '13'
M L XL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1 1 ⁄ 2 2
2
teaspoons of salt 1 1 ⁄ 1 1 ⁄ 1 3 ⁄
4 2 4
butter 5 g 10 g 10 g
grated zest from
1 1 1
lemon
lemon juice 20 mL 20 mL 30 mL
tablespoons of
2 3 3
poppy seed
water 250 mL 330 mL 380 mL
teaspoons of
1 1 ⁄ 1 ⁄
1 1
4 2
dry yeast
FRUITY SPELT
Select menu '14'
M L XL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1 ⁄ 2 2
1
2
teaspoons of salt 1 ⁄ 1 ⁄ 1 ⁄
1 1 3
4 2 4
butter 5 g 10 g 10 g
teaspoons of
2 2 ⁄ 3
1
2
mixed spice
water 270 mL 350 mL 400 mL
teaspoons of
1 1 ⁄ 1 ⁄
1 1
4 2
dry yeast
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 ⁄
1
2
tablespoons of sugar 1 ⁄
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 ⁄
1
2
tablespoons of sugar 1 ⁄
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 ⁄
3
4
WHOLE WHEAT DOUGH
Select menu '18'
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1 ⁄
1
2
butter 30 g
water 340 mL
teaspoons of dry yeast 1 ⁄
1
2
WHOLE WHEAT RAISIN DOUGH
Select menu '19'
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1 1 ⁄
2
butter 30 g
water 340 mL
teaspoons of dry yeast 1 ⁄
1
2
addition (place in raisin nut dispenser):
raisin 100 g
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
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
70 g
fridge)
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoons of rum (dark) 1
teaspoons of dry yeast 1 ⁄
1
2
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 '24'
spelt white flour 500 g
teaspoons of sugar 1 1 ⁄
2
teaspoons of salt 1 1 ⁄
2
butter 10 g
water 310 mL
teaspoons of dry yeast 1 1 ⁄
4
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