Panasonic SD-ZB2502 Operating instructions and recipes - Bread Recipes
24
25
Recipes
Bread Recipes
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
[04 Whole wheat]
[05 Whole wheat Rapid]
[06 Whole wheat Raisin]
(wholemeal flour)
: Timer can be used for recipes
with this symbol (5–13 hours)
Rapid Wholemeal Loaf 70%
Menu ‘05’ (3hr)
M
L
XL
Strong Wholemeal
Flour
300 g
(11 oz)
350 g
(12 oz)
420 g
(15 oz)
Strong White Flour
100 g
(4 oz)
150 g
(5 oz)
180 g
(6 oz)
Sugar
1 tsp
1
1
⁄
2
tsp
2 tsp
Butter
15 g (
1
⁄
2
oz)
25 g (1 oz)
25 g (1 oz)
Salt
1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Water
300 mL
370 mL
430 mL
Yeast
1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Rapid Wholemeal Loaf 50%
Menu ‘05’ (3hr)
M
L
XL
Strong Wholemeal
Flour
200 g
(7 oz)
250 g
(9 oz)
300 g
(11 oz)
Strong White Flour
200 g
(7 oz)
250 g
(9 oz)
300 g
(11 oz)
Sugar
1 tsp
1
1
⁄
2
tsp
2 tsp
Butter
15 g (
1
⁄
2
oz)
25 g (1 oz)
25 g (1 oz)
Salt
1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Water
300 mL
370 mL
430 mL
Yeast
1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Olive Loaf
Menu ‘06’ (5hr)
M
Strong Wholemeal Flour
200 g (7 oz)
Strong White Flour
200 g (7 oz)
Sugar
1 tsp
Oil
3 tbsp
Salt
1 tsp
Oregano, dried
1 tbsp
Water
270 mL
Yeast
3
⁄
4
tsp
*Whole Black Olives, pitted
75 g (3 oz)
Fresh Yeast Wholemeal Loaf 100%
Menu ‘04’ (5hr)
L
Strong Wholemeal Flour
500 g (1 lb 2 oz)
Sugar
1
1
⁄
2
tsp
Oil
2 tbsp
Salt
1
1
⁄
4
tsp
Water
350 mL
Fresh Yeast
8 g (
1
⁄
3
oz)
Honey and Sunflower Loaf
Menu ‘06’ (5hr)
L
Strong Wholemeal Flour
250 g (9 oz)
Strong White Flour
250 g (9 oz)
Honey
2 tbsp
Butter
25 g (1 oz)
Salt
1
1
⁄
4
tsp
Water
340 mL
Yeast
1 tsp
*Sunflower Seeds
4 tbsp
Pesto and Pine Nut Loaf
Menu ‘06’ (5hr)
M
L
XL
Strong Wholemeal
Flour
200 g
(7 oz)
250 g
(9 oz)
300 g
(11 oz)
Strong White Flour
200 g (7 oz) 250 g (9 oz) 300 g (11 oz)
Sugar
1 tsp
1
1
⁄
2
tsp
2 tsp
Salt
1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Pesto
2 tbsp
3 tbsp
4 tbsp
Water
290 mL
360 mL
420 mL
Yeast
3
⁄
4
tsp
1 tsp
1
1
⁄
4
tsp
*Pine Nuts
75 g (3 oz)
100 g (4 oz) 125 g (5 oz)
Maple and Pecan Nut Loaf
Menu ‘06’ (5hr)
L
Strong Wholemeal Flour
200 g (7 oz)
Strong White Flour
200 g (7 oz)
Butter
15 g (
1
⁄
2
oz)
Salt
1 tsp
Maple Syrup
3 tbsp
Water
280 mL
Yeast
3
⁄
4
tsp
*Pecan Nuts, chopped
75 g (3 oz)
Spicy Fruit Loaf
Menu ‘06’ (5hr)
M
Strong Wholemeal Flour
400 g (14 oz)
Sugar
2 tsp
Butter
75 g (3 oz)
Salt
1 tsp
Cinnamon
2 tsp
Mixed Spice
1 tsp
Eggs, medium
2
Water
110 mL
Milk
110 mL
Yeast
1 tsp
*Mixed Dried Fruit
150 g (5 oz)
Seeded Wholemeal Loaf
Menu ‘06’ (5hr)
M
L
XL
Strong Wholemeal
Flour
400 g
(14 oz)
475 g
(1 lb 1 oz)
550 g
(1 lb 4 oz)
Sugar
1 tsp
1
1
⁄
2
tsp
2 tsp
Butter
15 g (
1
⁄
2
oz)
25 g (1 oz)
25 g (1 oz)
Salt
1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Sesame Seeds
1 tbsp
1
1
⁄
2
tbsp
2 tbsp
Poppy Seeds
1 tbsp
1
1
⁄
2
tbsp
2 tbsp
Water
300 mL
350 mL
390 mL
Yeast
3
⁄
4
tsp
1 tsp
1
1
⁄
4
tsp
*Linseeds
1 tbsp
1
1
⁄
2
tbsp
2 tbsp
*Pumpkin Seeds
1 tbsp
1
1
⁄
2
tbsp
2 tbsp
*Sunflower Seeds
1 tbsp
1
1
⁄
2
tbsp
2 tbsp
[07 Rye]
(rye flour)
Remember to use the rye
kneading blade (rye bread) for all
these recipes.
The Raisin nut dispenser does
not operate on the Rye program.
Put any additional ingredients
directly into the bread pan at
the start.
As a result of the consistency
some flour may remain on the
sides of the loaf, but this is
normal.
Due to their consistency, the
kneading blade will often
become embedded in Rye Bread
loaves. Wait for the loaf to cool
(to avoid burning your hands),
before removing the blade by
pressing on the base of the loaf
and manipulating it out gently to
avoid damaging the loaf.
: Timer can be used for recipes
with this symbol (3hr 30min–
13 hours)
Rye 100%
Menu ‘07’ (3hr 30min)
Rye Flour
500 g (1 lb 2 oz)
Sugar
2 tsp
Oil
2 tbsp
Salt
2 tsp
Water
440 mL
Yeast
2
1
⁄
2
tsp
Rye and White
Menu ‘07’ (3hr 30min)
Rye Flour
250 g (9 oz)
Strong White Flour
250 g (9 oz)
Sugar
2 tsp
Oil
2 tbsp
Salt
2 tsp
Water
360 mL
Yeast
2 tsp
Rye and Wholemeal
Menu ‘07’ (3hr 30min)
Rye Flour
250 g (9 oz)
Strong Wholemeal Flour
250 g (9 oz)
Sugar
2 tsp
Oil
2 tbsp
Salt
2 tsp
Water
380 mL
Yeast
2 tsp
Rye and Stout
Menu ‘07’ (3hr 30min)
Rye Flour
500 g (1 lb 2 oz)
Sugar
2 tsp
Oil
2 tbsp
Salt
2 tsp
Water
220 mL
Guinness
®
/Stout
220 mL
Yeast
2
1
⁄
2
tsp
Seeded Rye
Menu ‘07’ (3hr 30min)
Rye Flour
500 g (1 lb 2 oz)
Sugar
2 tsp
Oil
2 tbsp
Salt
2 tsp
Poppy Seeds
2 tbsp
Linseeds
3 tbsp
Sunflower Seeds
3 tbsp
Water
430 mL
Yeast
2
1
⁄
2
tsp
Onion Loaf
Menu ‘04’ (5hr)
M
Strong Wholemeal Flour
300 g (11 oz)
Strong White Flour
100 g (4 oz)
Sugar
1 tsp
Oil
1 tbsp
Salt
1 tsp
Onion, chopped and softened
with 1 tsp oil
50 g (2 oz)
Garlic Puree
1 tsp
Creamed Horseradish
2 tsp
Water
270 mL
Yeast
3
⁄
4
tsp
Granary
®
Loaf
Menu ‘04’ (5hr)
M
L
XL
Strong Granary
®
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar
1 tsp
1
1
⁄
2
tsp
2 tsp
Butter
15 g (
1
⁄
2
oz)
25 g (1 oz)
25 g (1 oz)
Salt
1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Water
280 mL
340 mL
400 mL
Yeast
3
⁄
4
tsp
1 tsp
1
1
⁄
4
tsp
Malted Brown Loaf
Menu ‘04’ (5hr)
M
L
XL
Strong Granary
®
Flour
250 g
(9 oz)
300 g
(11 oz)
350 g
(12 oz)
Strong White Flour
150 g (5 oz) 200 g (7 oz) 250 g (9 oz)
Sugar
1 tsp
1
1
⁄
2
tsp
2 tsp
Butter
15 g (
1
⁄
2
oz)
25 g (1 oz)
25 g (1 oz)
Salt
1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Water
280 mL
350 mL
400 mL
Yeast
3
⁄
4
tsp
1 tsp
1
1
⁄
4
tsp
Seeded Soya Loaf
Menu ‘06’ (5hr)
M
Strong White Flour
300 g (11 oz)
Soya Flour
100 g (4 oz)
Sugar
2 tsp
Butter
25 g (1 oz)
Salt
1 tsp
Poppy Seeds
3 tbsp
Sesame Seeds
2 tbsp
Water
240 mL
Soya Milk
120 mL
Yeast
1 tsp
*Linseeds
50 g (2 oz)
*Sunflower Seeds
1 tbsp
*Pumpkin Seeds
1 tbsp
• This loaf is made with strong white flour but benefits from the
5 hour cycle.