Panasonic Bread Bakery SD-251 Operating Instructions & Recipes

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Thank you for purchasing a Panasonic Bead ad Bakerys, SD-251,
For your own safety and convenience, please read these instructions carefully before operating.
Installation of the Brad Bakerye.
IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!
If your AC outlet is not grounded, it is the personal responsibility of the customer to have it
replaced with a properly ground wall socket of 240V 50Hz.
The Bread Bakerye has to be installed to a minimum 10-ampere (T) fuse.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wail outlet when not in use and before cleaning.
Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use oven mitts when handling hot materials, allow metal
parts to cool before cleaning.
5. Do not allow anything to rest on power cord. Do not plug in cord where persons may
walk or trip.
Do not operate any appliance with a damaged or frayed cord. Refer servicing of
appliance to an authorised service centre if the unit should malfunction or be
damaged in any manner.
7. This appliance is not intended for commercial use. It is for household use only.
8. The use of attachments not recommended by manufacturer may cause damage or
injury.
9. Avoid contacting moving parts.
10. Do not use outdoors. Do not use appliance for other than intended use.
11. Do not let cord hang over edge of table or counter, or touch hot surfaces.
12. Do not place on or near a hot gas or electric burner, or in a heated oven.
13. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
14. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
15. If the supply cord is damaged, it must be replaced by the manufacturer or its service
agent or a similarly qualified person in order to avoid a hazard.
16. The appliance is not intended for use by young children or infirm persons without
supervision.
7. Young children should be supervised to ensure that they do not play with the appliance.
SAVE THESE INSTRUCTIONS
Note:
A. A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) tne marked electrical rating of the extension cord should be at least as great as
the electrica rating of the appliance,
an
(2) the longer cord should be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over unintentionally.
o
Table of Contents
Basic Principles when Baking with Brad Bakeryo...............w...e2*. 3
-Dasic Features ..............—.......eiene ene reeee nee nerere e e erre rancio 3
Baking Programs.................. eses rererne eee 4
Parts identification inner sronsrneensecenraannes 5
Control panei-display/functions.................... eee eran 6
HOW to USE... eee ees eres 7-12
-To use the timer for baking loaves only
with the BAKE option ....................._ ercer ee ener e eee 10
-Using the BAKE RAPID option ...................ceme ee 10
-Using the DOUGH option ............................ 0. nee ene 11
-Using the BAKE ONLY program... 11-12
How to clean.....................eeeveinie earn eine earn enero reee es 12
Slicing and storing the bread ............................ eee eee 13
Leakage of bread ingredients from the bread pan................... 13
Specifications..................—..........eeeee reee ne eee eee 13
Display Indications for A;'bnormal Conditions ................w.......... 14
Before calling for service .........................e... mareos ‚15-16
The Role of Ingredients in Bread Baking ......................—.. 17-18
Other Ingredients Used for Flavoured Loaves......................... 19
Differences in Baking Results .............2............e es 20
FECIPES. EN 21-41
BASIC lECIDES e eee 21-22
Whole wheat recipes.................................e einen eee, 22
Basic raisin recipes... errar ee errar reee. 23
Whole wheat raisin recipes ....................... e... 24
French rec een 24
Multigrain reCiPe Sartre eee eee eee. 25
Basic dough recipes ........ooce vive eee 26—32
Basic Raisin dough recipes ............................eseve 32-34
Whole wheat dough recipes ...............................eerenee 35
Whole wheat raisin dough recipes ..................... «e... 36
Multigrain dough recipes..............................e.eeeere ene ee 37
French dough recipe... EEE EEE EEE 38
Pizza dough recipes....................e an, 38—39
Bake only recipes..........................ieenieri arenas een ene recense 40—41
Problems and causes when baking bread on Dough modes..42
EN 42
ERAT I AR SI DH ae Tage 1)
Basic Principles when Baking with UR
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_select ) Choices available:
For producing loaves of bread using white, brown or soft grain strong flour as the major ingredient,
WHOLE WHEAT. . . . Forioaves using wholemeal strong fiour as the main ingredient.
MULTIGRAIN. .. .... For breads with cereals/grains such as rye, etc. mainly using wholemeal Strong flour.
FRENCH.......... For loaves with Crisp crust and open texture. The taste is crisp because sugar is
not included in the ingredients.
Р122А...........,. A rapid dough program for pizza, focaccia and other Italian breads.
BAKE ONLY....... A program for baking cakes only.
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Cee ea, The unit automatically mixes ingredients, kneads the dough, rises it and bakes it.
Cee. The unit mixes ingredients, kneads the dough, rises it and automatically bakes it faster
than the standard BAKE option.
BAKE SANDWICH. . . The unit automatically makes a medium size loaf of bread with a soft crust suitable for
sandwich slices. |
BAKE RAISIN. ...... The unit automatically makes bread as in the BAKE option. A beeper sounds to let you
know when to add dried fruits, such as raisins. This is to prevent them from being
| crushed during the kneading process.
DOUGH........... The unit automatically prepares dough for pizzas, dinner rolls, doughnuts, croissants, etc.
DOUGH RAISIN ..... The unit automatically prepares dough as in the DOUGH Option. A beeper sounds to
let you know when to add dried fruits as in the BAKE RAISIN option.
—A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly
baked bread. (Certain BAKE options only). The result may differ when the timer is used.
The beep sounds eight times when baking on the BAKE option or rising of dough on the DOUGH option is
completed.
— The beep also sounds in the BAKE RAISIN and DOUGH RAISIN option, when the machine pauses for 1
minute during the kneading process to add the raisins, chopped dried fruits and / or nuts.
“3% 1) Choices
cotour is possible for the following options:
Bakeryo will automatically select XL size with a medium crust.
LP XT LM" Dark Medium |. Light -- |
У ГУ | м
М У
basic BAKE
"basic BAKE RAPID
basic BAKE RAISIN
whole wheat BAKE ~~
whole wheat BAKE RAPID
whole wheat BAKE RAISIN
* Size and crust colour will be affected by the room temperature and the quality of flour and/or other ingredients.
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Baking Programs
NOTE: -The duration of each process is only approximate and will vary according to the ambient
temperature.
- The following time is when the timer is not used. (The availability to choose the timer is
indicated with a tick (1-7) in the “timer” column.)
‚There will be keep-warm of up to 60 minutes after the baking is complete until the STOP pad
Is pressed, for all BAKE options. The Keep-warm is not available for the DOUGH option and the
BAKE ONLY option.
«For Bake Raisin & Dough Raisin options, there will be a break
of 3 minutes during the kneading
process to add dried fruits and nuts.
BAKE options
Whole Wheat
Bake
Basic Bake ; ;
Basic Basic Whole Wheat | Whole Wheat | Whole Wheat
Basic Bake | Bake Rapid | Bake Raisin Bake Sandwich| Bake Rapid | Bake Raisin French Bake | Bake Only
Sandwich Multigrain
Bake
30 ~ 60 — 30 - 60 60 ~ 90 60 ~ 90 40 min ~ —
г Rest min min min 15 min min |1 hr 85 min
0| Knead 15 ~ 30 15 — 20 15 ~ 30 15-25 15-25 15-25 10-20 —
с min min min min min min min
e | Riso 1 hr 50 min~| approx. | 1 hr 50 min ~|2 hr 20 min = | approx. 2 hr 20 min ~| 2 hr 55 min ~ —
si 2 hr 20 min 1 hour 2 hr 20 min |2 hr 50 min | 1 hr 40 min 12 hr50 min !4hr 10 min
5 | Bake 50 min 35 min 50 min 50 min 45 min 50 min 55 min |30 90 min
Total 4 hours |1hr55min | 4 hours 5 hours 3 hours 5 hours 6 hours {30 ~ 90 min
Timer 1 17 17
DOUGH options
Whole Wheat
3 Dough
asic Dough Wh |
ole Wheat ;
Basic Dough | Dough Raisin French Dough | Pizza Dough
Raisin Multigrain
Dough
30 ~ 50 55.75 40 min ~
Rest min min 11 hr 35 min —
P
15 ~ 30 15-25 10-20 10 — 15
r | Knead min min min min
e | Rise 1hour= 1hr40 min +hr45min-| 10-15
. 1 hr 20 min | 2 hours 2 hr 40 min min
_ — — Approx.
5 Knead 10 min
‘ — — — Approx.
Rise 10 min
Total 2 hr 20 min | 3 hr 15 min | 3 hr 35 min | 45 min
Timer
Parts identification —
Bread pan
Slide in the pan to the correct position in
the unit.
Twist slightly anti-clockwise to remove.
To remove
=== Kneading blade
¿== Handle
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Kneader =
mounting shaft
Control panel
Accessories
Measuring spoon
Use to measure sugar, salt, etc.
Tablespoon (approx. 15 mg ) /
Teaspoon (approx. 5 m£ ) Cord | A у
Plug - me
Measuring cup
Use to measure liquids.
(240mg) |
Be sure you understand the function of each pad before using the ‘Lead Baker.
NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping. |
You may peel this film off and discard it.
Display window
All modes and indications are shown here for reference.
select
Press to select the type of bread: basic, whole wheat
multigrain, french, pizza or bake only.
(It is not necessary to press this pad for basic. )
Each time the pad is pressed, the display will
change accordingly.
Panasonic
EE Option
SD-251 ... Press to choose the bake option: BAKE, BAKE
В RAPID, BAKE SANDWICH, BAKE RAISIN,
Ce DOUGH or DOUGH RAISIN.
(it is not necessary to press this pad for BAKE .)
CT Each time the pad is pressed, the display will
a ОЫ change accordingly.
Size
Press this pad to select the size of the loaf for:
BAKE, BAKE RAPID & BAKE RAISIN options of
basic and wholewheat loaves.
( 5 “mL
RASN "I
RAPID. ALERT > MS
SANDWICH y ME
Crust
Press this pad to select the colour of the crust
for BAKE, BAKE RAPID & BAKE RAISIN options
of basic loaf.
Timer
Press this pad to set the timer and to set the
baking time for the bake only option.
The time will advance 10 minutes each time this pad
is pressed. (1 minute for the bake only option.)
The timer setting will change rapidly if constant
pressure is applied to the pad.
Indicating light
The red light will be lit when in operation.
It will flash when the bread baking or the dough
making is completed.
it will also flash in a different frequency when
operated in abnormal conditions.
Start/Stop
Press this pad to start operation or begin the timer.
Press this pad to stop operation or cancel the timer setting.
To stop operation, the pad must be pressed and
held for 1 second.
— 6 —-
Steps
Notes
Remove the bread pan from the unit.
Twist slightly anti-clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft.
Make sure that the kneading blade and
the kneading shaft are free of bread
crumbs.
Place the yeast inside the
bread pan.
The kneading blade is
designed to fit loosely on the
shaft with some loose turning.
For best results, place the yeast
first, so that it is at the bottom of
alt other ingredients.
Place flour and all dry ingredients inside
the bread pan.
RAISIN options only
You may add dried fruits (e.g. raisins)
later when the beeper sounds to prevent
them from being crushed (see step 10.)
Flour, dry milk, salt, sugar,
butter, etc., first.
Pour water and other liquids, if any, into
the bread pan.
Place the bread pan inside the body.
Be sure the bread pan contacts the
bottom of the unit.
Fold the handle down.
Wipe off any moisture or
foreign matter from the outside
of the bread pan before
placing it in the unit.
If the bread pan is not placed
correctly, the dough will not be
kneaded properly.
Close the top lid. Position the unit away from
Plug into a 230 volt outlet. o of the table or counter-
0:00 appears.
DO NOT press Start at this stage (The
machine will default to an extra large
basic loaf with medium crust, if Start is
pressed now.). Select your program first.
The unit may vibrate or move
during the kneading process.
Place the unit where it will not
fall off should the unit move
during the kneading process.
*_ LIGHT
a Ap
Tm
Ч. LS Le
DARK
A
basic
wholewheat
multigrain
french
pizza
bake only
Steps
Press select to choose the type of bread
indicated on the right of display.
Keep pressing the pad to move the
arrow down the list of bread types.
For basic, it is not necessary to press
this pad.
For bake only program,
refer to P.11 — 12 for instructions.
Notes
See P 3 for choice of bread
selections.
DARK « LIGHT
A A AD
u FU
LIL
RAISIN
BAKE DOUGH
RAPID
SANDWICH
Y + y
XL L M
basic
wholewheat
multigrain
french
pizza
bake only
Select size.
Press Option to choose BAKE RAPID,
BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
TT
e es]
For BAKE, it is not necessary to press
this pad.
COSO) Select crust colour.
Ma
die
See P. 3 for choice of baking
options.
The option you require will flash.
See availability of size and
colour selection on P 3.
DARK e LIGHT
AREST »
2:55
BNE
10
4
E
NY
XL L M
basic
wholewheat
multigrain
french
pizza
bake only
The above display is
for basic-BAKE,
XL size, medium colour.
Press Start/Stop. When the red light
comes on, the program is set and no
pads are now operable.
“REST ” begins.
The resting settles the temperature of
the bread pan and ingredients.
After rest, the process will proceed to
knead, then to rise and finally, bake.
The time remaining until the bread is
finished is displayed in hours and
minutes. (3:59, 3:58...)
Note: To cancel, press Start/Stop and
hold for 1 second. The display will go
blank, begin again from step 7.
When TEMP blinks, see P.14.
There will be no mixing action
during resting.
A clicking noise may be heard
during operation. This is not a
malfunction.
For information of the process
of each option, see P 8.
The time required for each of
the steps will vary according
to factors such as voltage
fluctuation and room
temperature.
RAR IEC In the last part of kneading, there will be
DARK e LIGHT
Ay
BE y,
A
XL L M
basic
wholewheat
multigrain
french
pizza
bake on!y
The above display
is for basic-BAKE
RAISIN, XL size,
light colour.
Зе ИНЕТ O NON ET TA TUE
Te e IO TA NA o
two sessions of beep sound. RAISIN on
display will blink and kneading will stop
for 3 minutes.
Add the dried fruits (e.g. raisins) during
this period to prevent them from being
crushed.
Close the lid and leave the unit.
When 3 minutes have passed, kneading
will begin again and the RAISIN will
stop blinking.
| for this option.
The raisin beep will sound :
For basic: 42~72 minutes from
Start.
For whole wheat: 72~102 minutes
from Start. ‘
Do not put your finger in the dough,
or touch the bread pan while adding
the dried fruits.
During operation, do not remove
the pan, nor unplug the power cord.
The timer cannot be used
Steps
Notes
The beeper will sound eight times and
the indicating light will flash when the
bread is baked, or the dough is
completed.
Press Start/Stop.
Promptly open the lid and remove the
bread pan using oven gloves.
Note: If the Start/Stop is not pressed and
the bread pan is not removed, the unit
proceeds to keep the bread warm for 1
hour or until Start/Stop is pressed to
prevent condensation of the steam.
For DOUGH options, follow each recipe
directions for further steps instructed in
the cook book.
The bread pan will be very
Do not place it on any plastic
surfaces. Handle carefully.
If the bread is left in the unit,
further browning of crust colour
may occur.
Turn the pan upside down.
Shake the pan several times to release
the bread.
If the kneading blade comes out with
the bread, use a heat-resistant plastic
utensil to remove it.
For DOUGH options, when baking is
completed, remove from the oven,
using oven gloves.
The bread and the kneading
blade will be very hot. —-
A metal utensil may scratch
the finish of the kneading
blade. |
Place the bread on a wire rack to cool
and allow the steam to escape.
See “Slicing and storing the
bread” on P 13.
— Unplug after use.
—_
>
—Allow at least 1 hour for the unit to cool down before the next use.
—-9-
—— — FR -
TUL TR Rat A de Et PES Por.
Ma
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> ÉL
Follow tt the same steps asin pages 7-9 9 except step 9 9.
For step 9, follow the instructions below.
Steps
Notes
Press Timer to set the amount of time
in which you want the bread to be
ready.
Time may be set for any length of time
from 4 hours to 13 hours for basic,
from 5 hours to 13 hours for whole
Y wheat and multigrain,
from 6 hours to 13 hours for french.
See P. 6 for further
explanation of the timer pads.
© Example: ос
fo (0h hours.
If the present time is 9: 00 f pm, ‘and you want the |
Vow Eu: - bread to be finished at 6:30 am tomorrow morning,
1. x “set the timer to 2:30 (9 hours and 30 minutes), the
is, -.. "Me. required until the completion of the bread, |
E saan ДК +" . and 30 minutes)
Press Start/Stop.
|
| DARK + LIGHT The time remaining before the bread is
| AREST Pb] basic finished is displayed in hours and
QG: = ri wholewheat — minutes.
- = | multigrain
BAKE french
pizza
bake only
y oe
XL LM
The above display is for
basic-BAKE, XL size,
medium colour.
. There will be no action while
the timer is working.
“ Follow the previous steps 1-6, For step 7, choose either basic or wholewheat (there is no BAKE RAPID
option for the multgran or french). For steps 8 & 9, follow the instructions below.”
E
eS
BAKE
AAPID
Y
XL L
Then select size and crust colour.
Press Start pad.
LA
M
Press Option pad to choose DARK e LIGHT The remaining
BAKE RAPID. A »| basic time is displayed
wholewheat in hours and
multigrain minutes.
french
pizza
bake only
The above display is for BASIC-BAKE
(RAPID) option, XL size, medium colour.
| The timer cannot be used for this option. |
- 10 —
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EAL ee IE TT LE MER Ta ETT UN NA A RA TR TUN
: AE. ME Ro - . Ne у Nte A Le US FC … ai te
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Follow the previous steps 1-7.
Steps
Notes
Press Option to choose DOUGH or DOUGH
RAISIN.
Note: For pizza dough, press select until arrow
points at pizza. You do not have to press Option.
Press Start pad.
DOUGH will stop flashing.
“REST” begins. Alter rest, the process to make the dough
will begin.
The remaining time is displayed in hours and minutes.
Dough will flash.
The resting settles the |
temperature of the bread pan |
and ingredients. |
The beeper will sound eight times and the indicating light will flash
when the dough is completed. Press Stop pad when the beeper
stops. Remove the bread pan. Close the lid. Unplug after use.
The display will go out when the beeper stops,
but the indicating light will flash until the Stop
pad is pressed. |
10
11
Shape and give dough final rising before baking in a conventional
oven as per the recipes given,
When baking is completed, remove from the oven, using your
oven gloves and cool on a wire rack.
The timer cannot be used
for this option. .
Steps
Notes
Prepare cake in a separate mixing
bowi.
Place the mixture carefully into the
"lined bread pan.
(The kneading blade must be
removed.)
Follow instructions in the
Cookbook for details,
—
Ensure that the bread pan is
lined with baking parchment
so the cake mixture does not
touch the sides.
Press select to choose bake only.
11 =
Steps Notes
Press Timer to set the required time. Time indication starts from 30
(Between 30 to 90 minutes.) minutes and moves up to
AT: - The Timer cannot be used to delay the 1 hour 30 minutes in 1 minute
de am “start of baking. Increment.
соя нь ‘ - Pre ss Start / Stop.
Note: Upon completion of baking, you may check the consistency
— of the baked product by piercing the centre with a skewer. When checking with a skewer,
lithe baking is still insufficient, you may additionally bake take utmost care not to burn |
A «by repeating above steps 3 & 4, after Start/Stop has been yourselfas the oven n cavity will
; i+ pressed. The additional baking time may be set as long as be extremely hot.
i the accumulated baking time does not exceed 90 minutes.
Body and Lid
Body and lid should be wiped clean with a damp cloth.
Use only mild liquid detergent. For baked-on materials, use
a non scratch scourer and detergent on the interior.
Do not use cleansers, steel wool pads, or other abrasive
materials.
Do not use benzine, thinner, alcohol, etc.
Temperature
sensor Temperature sensor
Wipe gently and avoid deforming the temperature sensor.
Bread pan and kneading blade
If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour lukewarm water into the cooled
pan and allow to soak for 5-10 minutes. Remove the blade.
Always remove the blade and wash the pan with mild, liquid
detergent after each use.
DO NOT SUBMERGE THE PAN IN WATER.
. Do not use other abrasive materials or otherwise, the pan may
be scratched.
These parts are not dishwasher safe.
Measuring cup and spoon
Rinse and wipe dry.
These parts are not dishwasher safe.
1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
-12 —
Cool the bread on a wire rack before slicing or storing the bread.
Slicing homemade bread
Homemade bread can be cut with a bread knife.
Place the loaf on its side and cut with a sawing
motion.
Storing homemade bread
After cooling the bread completely at room
temperature, wrap it in a foil or a plastic bag
to preserve freshness.
To enjoy the taste of freshly baked homemade
bread, try to consume your bread as soon as
possible.
For longer storage, wrap well and store in the
freezer.
It is better to slice the loaf before freezing.
With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit
with a new one.
Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.
'“l A
Kneader mounting shaft
Kneader mounting shaft unit
(Part No. ADA 29A115)
. PT a
Power supply 230V AC 50 Hz
- Power consumed a 550 W
Capacity max. 600 g flour
В min. 350 g flour
Timer Digital timer (up to 13 hours)
Protective device
Self-resetting motor protector
approx. 35.5 X 34.0 X 23.2 cm
Dimensions (H X W X D)
Weight.
approx. 7.1 kg.
‘Accessories
Measuring cup, Measuring spoon
—13—
UE LIRE y NATA A PLANILLA AS ES =
tions for Abnormal Conditions
Reason/Cause -
How to reset/restart
The unit is hot (above 40°C/105°F).
This may occur during repetitive use.
You must allow the unit to cool down
before reusing.
Leave the unit as it is.
When the unit has cooled to below 40°C/105°F,
TEMP will disappear from the display window
and the red indicating light will go out.
This indicates that the unit is now ready to use.
Condition
TEMP TEMP
appears
on
display.
A ALERT
is on
display.
ALERT
— ee Й
(T7) CU
"-
СОН | ison
display.
—
There has been a 10-minute or
less power cut. (The power plug
has been inadvertently pulled out or
the breaker has activated.)
Or there has been a slight change in
the power supplied to the machine.
[РА em mr er Em EE EE em em en EW OW OE SE a LL mm LEO MF em yo]
There has been more than 10
minutes power cut. (power failure,
unplugging of the power cord, or a
malfunctioning of household fuse or
breaker).
If the interruption in the power supply is
momentary, the operation will not be affected.
If the power is restored within 10 minutes, the
bread maker will operate again. However, the
bread may not turn out well.
TRON OE OW OE AF mode mom mp Ew TE НЫ CE aE mm ke mk mr mm mk de кн чл очи TE TE ER SE Ssh mk my my oR TW WE EN EE EE ME ME = — m= od
Remove the dough and start again using all
new ingredients.
Not baked at all, although
the operation appears to
Motor protection device has activated.
This only happens when the unit is
Check to see if the kneader mounting shaft can
rotate.
; have proceeded. overloaded and an excessive force
a is applied to the motor.
cueetealy arte nen agan. | Make sue yo dd rouse | Soca
: | too much or too hard/heavy be required.
y ingredients, then start again
using all new ingredients.
1% /
A
( Motor protection device
Remedy 1
Remedy 2
If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. lt is
recommended to restart with fresh ingredients.
If the kneading blade is restricted by hard dough, take out the dough. The
unit will restart 30 minutes later.
Check to see if the kneader mounting shaft of the bread pan can rotate.
If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.
Before calling for s service
* | ВАКМС РЕ RESULTS:
| Neither the
E indicating
24 te display
| Please cl check the fol lowing:
| emitied
“x from: steam
| | vent.
© | Bumig -
-|--Sides: of
| bread >
1 | collapse _
y | and bottom
- © damp. |
о | smell.” | cf
+ Bread -
| rises 4
Ш: too...
| much,
- Unplugged.
| Ingredient spilled on heater element.
Power interruption (display | 0:00 |).
| Start/Stop pad was pressed after starting. Co |
Top lid was open during operation.
; Selection Was wrong (DOUGH option was chosen). | -—
Bread left in bread pan too long after baking.
|. Bread sliced just after baking (Steam was not
| allowed to escape). . о
Water added after kneading flour.
Kneading blade not installed property in pan.
Flour +
Not enough
Too much
о
Not enough
“Too much
о
No yeast
| Too much
Notenough
MEASUREMENT ERRORS
; Nosweetening agents ———
Ingredients used other than prescribed.
LE Old flour used.
Wrong type of flour used.
| Yeast
| wrong type of yeast used.
Yeast not placed in pan first, or liquids
* touched yeast before kneading.
olo| |o] jo
Old yeast used.
E. “Temperature of water was either too hot or too o cold.
(Not within optimum temperature range of 20 £5°C.)
DMT
— 15 —
AN
Sas lan
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| Browned and
floured sides,
Sides fi + Tm ©
“flour coated |
- | bottom... | de © - : E В - -
0 |o|ojo|ojolo|o
O|0|O|O
The ingredients used in bread bakin
bread produced.
g all play an important part in the quality of the
Below we briefly discuss the role that each ingredient plays in the bread baking
process. It is important to follow the recipes and weigh or measure carefully to ensure
the correct balance of ingredients for successful bread baking.
ENTE AE E TINE NeT E E ET META TU pd A e NN LATE
ERE E DAD AA ERAN DAT he ES PT A EEE LA TE ET ES de
Most bread is made from wheat flour.
The quantity and quality of the gluten
forming proteins in the flour determines
its suitability for good bread making.
High grade flours have a consistently
higher protein content than some of the lower grades
available and these will generally give a more
successful result.
It lower grade flours are used, the addition of
1 tablespoon of gluten flour will improve performance.
All flour starts off as brown flour and is milled and
refined until it becomes white.
In wholemeal flour, the wheat grain has not been
removed so breads made with wholemeal flour have
a coarser, more crumbly texture.
Breads made with wholemeal flour only will have a
reduced volume due to the reduced availability of
gluten forming proteins. To enhance the volume in
these loaves a proportion of white flour can be used
and additional gluten flour may also give improved
results.
Flour milled from cereals such as oats, rice, barley
and rye contain little or no gluten. Therefore these
loaves have a low rise and a dense structure.
Panasonic recommend the use of
HIGH GRADE FLOUR.
TR TE EAN NE TE A pene 37 TR IEA TE EE
TET pet pan DURA TET RR a т с A
CE A A E SALE 5 EE LAR DE RE МЫ ;
Sugar used in bread making comes
in a variety of forms —these include
white sugar, brown sugar, molasses,
treacle, honey and golden syrup.
Sugar in some form is essential in
all breads as sugar provides food
for yeast —it helps the yeast to begin
to ferment and then promotes continued yeast action.
Sugar also provides sweetness and aids browning
during baking. |
Artificial sweeteners cannot be successfully used as
a substitute for sugar—they do not provide the
carbohydrates required for fermentation.
a ЧИЙНТЬЬ
Salt is very important in bread making as
it gives the bread a more even texture.
It also controls action of the yeast by SA
inhibiting enzyme activity, thus
controlling the amount of carbon dioxide
produced. Bread with reduced salt will have a weak
gluten structure and a more open texture, too
much salt inhibits fermentation.
Salt also contributes to the flavour.
The main purpose of fats in <
bread baking is to tenderise and >>
addition of fat is not essential, breads ——
made without fat will have less flavour and will not
it should be softened to help mixing.
Other fats can be used. These include vegetable oil,
Fats: \ \
soften the bread and to enhance
the flavour and richness. Although the
keep as well.
The best flavour is achieved when butter is used —
margarine or shortening. Remember that these may
alter the flavour and texture.
a sin
TEE EEE EN REEL TL PIM ea gn nn Ta RA Ned 2e
OE ELE AR ASA EAN RR LR a a a HEN A ERRE ANAT Ла
a в
a
These enhance the flavour and help
increase the nutritional value of the
bread. The recipes included in this
book use dry milk because it is
convenient to use.
If fresh milk is used, reduce the quantity of water by
the same amount.
Fresh milk is not suitable if timer is being used.
1
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1
+
EEE CE sr
à PE st ae TA
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E $4 ВН
lf nek Ain 2
an 1 bread baking,
Liquids are important i | ‹
a small change in the quantity may affect
the height and the texture of the bread.
Too much will cause the dough to collapse, too little
prevents the gluten from stretching enough.
Liquid temperature is important —generally a tepid
liquid---one that feels neither hot nor cold; is best.
(For the BAKE RAPID options, however, lukewarm
water should be used; especially during the very
It a recipe specifies water only —part of this may be
replaced with fresh milk but remember that this will
affect the fat content of the bread.
Fresh milk is not suitable if timer is being used.
PT er TS a ENT A a er Te no PERTE Aie А NT eT
PRA EA ASE TTA LAIA A ARRE TE ee
Yeast is a form of plant life—it will
grow and multiply when the
conditions are favourable.
In bread baking the yeast ferments
the sugar and forms a gas (carbon dioxide).
This gas causes the dough to rise, the fermentation
softens the gluten, and makes it elastic.
Kneading then develops this softened gluten and
spreads the gas cells evenly through the dough to
give a fine textured product.
When bread is baked, the initial heat increases the
yeast action — the gas cells expand and the loaf rises.
The yeast is killed and the loaf cooks to have crisp
brown crust and a soft moist even crumb.
Yeast in the following forms can be used in
the Bread Bakeryo
Active Dry Yeast-yellow lid
Surebake Y east—red lid
Surebake is active yeast mixed with additives to
enhance the action of the yeast — these additives
include wheat starch, wheat flour, emuisifiers 481,
472€ and vegetable oil (to strengthen the gluten and
improve texture), ascorbic acid, sugar and enzymes.
These additives accelerate the strengthening of the
gluten. Generally when using Surebake, there will be
no need to add extra ascorbic acid. Gluten flour will
only be needed when using grains with a low gluten
content such as oats, rice, barley and rye.
Yeast should be refrigerated for storage—watch use
by dates! A temperature of 30 — 35°C provides the
best conditions for rising of yeast products.
Important
* Place yeast in bread pan before ali other ingredients,
this gives more consistent results.
* Do not use compressed yeast or dry yeast that
requires preliminary fermentation.
* Do not dissolve yeast in warm water before use.
Egg:
These are sometimes added to
nutritionally enrich the dough, they
also improve the keeping properties
and colour of the baked product.
7 т
Fruits:
Dried fruits are used in some of the
following recipes. Total weight of
dried fruits used should not exceed
1 cup. When using fresh fruit, use
only as directed in the following recipes, as the
water content of the fruit will affect the loaf volume.
pee TE RT EI EE Ctr de STEER ET A CREES VAT URI ETA RA TE TE EA
TT ATI OA LITO LN AMS CO SE ng oman AE + Ea av
у A A SEITE Ra RE HE LEN Fi LAO
м $ A sie o © Ул
ЗАЛЫ a Fe PENE aL EA E qe SE Wi
RE pe Rd LAT EM EE i a Ae TERT vi
Bran:
Approx 60 m£ (4 tbsp) can be added
to boost the fibre content. (Do not use
more than this recommended amount
as it will affect the volume of the loaf).
EE eT EEE, RE ey
DCI ; ER BE НЕ ОА
ES RE TE ER 9
Fa ps Tan! alma an
Wheatgerm:
Approx 60 m£ (4 tbsp) can be added
to give a nuttier flavour.
re MATI En ER a EEE ERIN UR IAN EE Rent TAs
ses. RE TUNEL eva Sel
ar У
IEA
TIA TE NC A
SERAN RARA Ade EAT
You do not need to add this when
ce EE AA pet ae A TB Re TE dS ETE td AN
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DRA. ENERO A ALE OUR AMAN ERE EA EE TEA
Spices:
Vitamin C (Bread Improver):
Vitamin C is a “bread improver”
i.e. it helps improve the volume of
the loaf.
using Surebake yeast as it already
includes vitamin C.
ves meen fet TT SAE ET LE E DA AMS te Te AN Capi INSERTE PEC
e LI NAAA e Se EA AAA UN aa ELE EA SEE LETS,
Tan an и\А ED AE ER 1 nr BEN EOS
Ae BE
AAA TN Ae
ul
Nuts may be used, but chop them
finely. Use no more than 1 cup. |
The height of bread when nuts are &
used, may be low because the
chopped nuts will cut the gluten >
structure.
When adding nuts as well as dried fruit, their total
weight should not exceed 1 cup. Remember to chop
them finely as these interfere with mixing.
Loaves with nuts may be lower in volume because
the nuts may disrapt the gluten network in the dough.
Use the RAISIN mode to prevent this from happening.
D pe op ie Tugger + i SEAT PNET AN ANIMOS on a ET Ee DEAN I ARE LET pet em detre SEL
SEI SET ANNE СОНЕТ WE WOCHE ER 0e EERSTE a sn RR CANA
Ania a 2 Те A A RN ELA EA SL EA Ai RIA A SN IE kee DESIL Re ra ae T5 TS
E. e Cr
aaa TINA AA
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon 5
to 2 teaspoon) are required.
Sf
PENA ; Mia ie Le Ve EE Ge CEP EA RUTA THLE AAN A et LATAS NEAL UTE ate GARMIN ALIEN LU
ae ETB UE E LT A Tel TE RE EE LR NENE EA E EE EE AE TEN RN TEA DU GN AAA ET a NO
x NL Aaa REA UNNE ALCAN [Ne Ma EA tte Fame a a DT NA D a Te de La ee CA ВЫ ГА PER а TT : > TI
Do not use eggs and “fresh” ingredients i.e. fruitivegetables on timer loaves, as these ingredients may stale
during the rest time, thus spoiling the loaf.
Baking results differ according to several factors including:
the environmental conditions, electricity fluctuation, choice of ingredients and their quantity and quality.
To avoid poor baking results, the following should be remembered.
1. Temperature
Temperature is an important factor in bread baking. The temperature of the room and the ingredients
can effect the final result.
Best results are abtained at a room temperature of 20°C, using room temperature ingredients.
2. Measurements
Accurate measurement is essential in achieving good baking results.
Weighing flour is more accurate than measuring flour in a cup.
When measuring other dried ingredients, use metric measuring cups and spoons.
Scoop the ingredients into the measuring cup then level with the back of a knife.
Do not tap the bottom of the cup to hold an increased quantity.
Liquid measurements must also be accurate, adding too much or too little water affect the end result.
3. Always use fresh ingredients—check use by dates and store yeast in the refrigerator and dry
ingredients in air tight containers.
4. Electrical fluctuations
will affect the height, the texture and the colour of bread. It is recommended that you use the unit where
the electricity supply is constant.
5. Using your own recipes
Always ensure that you use no more than 600 g of flour as the bread bakery is not designed to cope.with
larger quantities.
Always maintain the same ratio of dry to liquid ingredients as specified in the recipes supplied.
Always use Surebake or Granular yeast—the bread bakery is not designed for use with compressed yeast.
Not all flours and grains will result in loaves of the same volume, whole wheat loaves are generally
smaller and more dense.
6. Modifying Recipes Supplied
Use the recipes supplied as a guide to the overall quantities of dry and liquid ingredients and take care
that changes to the ingredients do not upset this ratio.
7. Bake Rapid
Loaves baked on this mode may differ in volume and colour.
Bread is best eaten on the day it is made.
8. Bake Sandwich
Basic Bake and Whoie Wheat Bake recipes using quantities for the large loaf are suitable for this mode.
я ` > FU
ar Tent eal Doane teen teat EN EUR TE PAE LN A
FEE din, TENES TAN A ИРИНЫ ВЕСЕ ИН ВН ре
ut EE er A ME VE mr
tsp=teaspoon Tbsp=tablespoon
Recipes
White Bread Cornmeal Bread
Extra Large | Large | Medium |ExtraLarge | Large | Medium
Surebake yeast | 3 tsp 3 tsp 2 tsp Surebake yeast | 3 tsp 3 tsp 2 tsp
White flour 600 g 450 g 350 g White flour 600g 450 g 350g
Sugar 2 tsp 1 tsp 1 tsp Coarse cornmeal
Salt 1 tsp 1 tsp 1tsp | or polenta | 60 g 50g 40 g
Butter 2Tbsp | 2Tbsp 1 Tosp Golden syrup 1 Thsp 1Tbsp | 1 Tbsp
Milk powder 3 Tbsp 2 Thsp 1 Tbsp Olive oil 2 Thsp 2 Thsp 1 Thsp
Water | 400m£ | 320 тё | 260 M£ Milk powder 3Tbsp ¡2Tbsp | 1 Tbsp
Salt 1 tsp 1 tsp 1 tsp
Water 400 m4 320mg | 260 m£
Honey Bran Bread Spicy Cheese Bread
Extra Large | Large | Medium Extra Large | Large | Medium
Surebake yeast | 3 tsp 3 tsp 2 tsp Surebake yeast | 3 tsp 3 tsp 2 tsp
White flour 600 g 450 g 350 g White flour 600 g 450 g 350 g
Bran flakes 6 Tbsp 5 Tbsp 4 Tbsp Sugar 2 tsp 1tsp 1 tsp
Honey 2 Tbsp 1 Tosp 1 Tbsp Butter 2 Tbsp 2 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Thsp 1 Tbsp Milk powder 3 Thsp 2 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Salt 1tsp 1 tsp 1 tsp
Salt 1 tsp 1 tsp 1 isp Dry mustard 2 tsp 1 tsp 1 tsp
Water 400mg | 320mg | 260m2 Worchester sauce | 2 Tbsp 1 Tbsp 1 Tbsp
Fine grated cheese | 1 cup % cup 1/2 cup
Water 400 m£ 300 m£ 250 m2
Garlic Herb Bread Sesame Yoghurt Bread
Extra Large | Large | Medium Extra Large | Large | Medium
Surebake yeast | 3 tsp 3 tsp 2 tsp Surebake yeast | 3tsp 3 tsp 2 tsp
White flour 600 g 450 g 350 g White flour 600 g 450 g 350 g
Sugar 2 tsp 1 tsp 1 tsp Sugar 2 tsp 1 tsp 1 tsp
Salt 1 tsp 1 tsp 1 tsp Butter 2 Tbsp 2 Tbsp 1 Tbsp
Butter 2Thsp |2Tbsp |1Tbsp Milk powder 3Tbsp |2Tbsp | 1 Tbsp
Milk powder 3 Thsp 2 Tbsp 1 Tbsp Salt 1 tsp 1 tsp 1 tsp
Crushed garlic | 2tsp 2 tsp 1 tsp Sesame seeds | 4 Tbsp 3 Tbsp 2 Tbsp
Fresh herbs, Plain yoghurt 1 cup 3/4 cup 1/2 cup
chopped | 3 Tbsp 3 Tbsp 2 Tbsp Water 250mg | 150mg | 150 meg
Water 400 m2 320 тп | 260 mg
PES TE Ad PNC A EEE ne
1: TATE LE РОТА FREER E ET ET ETE PER
т БОНН еее 7 ES, DONE a NA a ei à
La DE ПОРА Л ея
tsp=teaspoon Tbsp=tablespoon
Whole Wheat
Coconut Bread 50% Wholemeal Bread
Extra Large | Large | Medium Extra Large | Large | Medium
Surebake yeast | 3 tsp 3 tsp 2 tsp Surebake yeast | 3 tsp 3 tsp 2 isp
White flour 550 g 400 g 360 g Wholemeal fiour ; 300 e 225 g 175g
Shredded coconut | 112 cup | 1cup 1/2 cup White flour 300 g 225 g 175€
Sugar 2 tsp 1tsp 1 tsp Treacle 2 Tbsp 1 Tbsp 1 Tbsp
Sait 1 tsp 1 tsp 1 tsp Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Thsp 1 Tbsp Butter 2 Tbsp 2 Tbsp 1 Tbsp
Coconut milk Salt 1 tsp 1 tsp 1 tsp
powder | 3 Tbsp 2 Tbsp 1 Tbsp Water 420mg | 340m | 280 m£
Water 400 m£ 320mg | 260 m£
Kumara Bread _ Wholemeal Rye Bread
| Extra Large | Large | Medium Extra Large | Large | Medium
Surebake yeast | 3isp 3 tsp 2 tsp Surebake yeast | 3 tsp 3 tsp 2 tsp
White flour 600 g 450 g 350 g Wholemeal flour | 150 g 100g 100 g
Mashed kumara ! 2/ cup 172 cup 1/3 cup White flour 300 g 250 g 200 g
Honey 1 Tbsp 1Tbsp | 1Tbsp Rye flour 150g 100g s0g
Butter 2 Thsp 2 Tbsp 1 Tbsp Treacle 2 Tbsp 1 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Oil 2 Tbsp 2 Tbsp 1 Tbsp
Salt 1 tsp 1 tsp 1 tsp Cocoa 3 Tbsp 2 Tbsp 1 Tbsp
Water 380mg | 300 тё | 250 ML Sait 1 tsp 1 tsp 1 tsp
Water 420m2 | 340m2 | 280 m£
100% Wholemeal Bread Wholemeal Beer & Mustard Bread
Extralarge | Large | Medium Extralarge | Large | Medium
Surebake yeast | 3 tsp 3 tsp 2 tsp Surebake yeast | 3 tsp 3 tsp 2 tsp
Wholemeal flour | 600 g 450 g 350 g Wholemeal flour | 300 g 225 g 1758
Gluten flour 3 Tbsp 2 Tbsp 1 Thsp White flour 300 g 225 в 175 g
Treacle 2 Tbsp 1 Tbsp 1 Tbsp Brown sugar 2 Tbsp 1 Tbsp 1 Tbsp
Milk powder 3 Thsp 2 Tbsp 1 Tbsp Wholegrain mustard | 2 Tbsp 1 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp Butter 2 Tbsp 2 Tbsp 1 Tbsp -
Salt 1 tsp + tsp 1 tsp Milk powder 3 Tbsp 2 Thsp 1 Tbsp
Water 420mg | 340mg | 280 MÁ Salt 1 tsp 1tsp 1 tsp
Beer 420 т 340m£ | 280 md
B | R |
RE О ES UE NET Es
Ingredients in italics may be added later when the beeper sounds.
This prevents the ingredients from being crushed and also produces a better loaf.
Cinnamon Raisin Bread
tsp=teaspoon Tbsp=tablespoon
Pesto & Pinenut Bread
Extra Large | Large | Medium Extralarge| Large | Medium
Surebake yeast | 3 tsp 3 tsp 2 tsp Surebake yeast | 3tsp 3 tsp 2 tsp
White flour 600 g 450 g 350 g White flour 600 g 450 g 350 g
Cinnamon 3 tsp 3 isp 2 tsp Sugar 2 tsp 1 tsp 1 tsp
Sugar 2 tsp 1 tsp 1 tsp Basii pesto 2 tsp 2 tsp 1 tsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp Oil 2 Tbsp 1 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Milk powder 3 Thsp 2 Thsp 1 Tbsp
Salt 1 tsp 1 tsp 1tsp Salt 1 tsp 1 tsp 1 tsp
Water 400 m£ 320m2 260 M2 Water 400 т? | 320 м? | 260 mg
Raisins 1 cup 1 cup 1/2 cup Pinenuts 1/2 cup 1/3 cup 1/4 cup
Honey & Walnut Bread Chilli Corn Bread
Extra Large | Large | Medium Extra Large | Large | Medium
Surebake yeast | 3 tsp 3 tsp 2 tsp Surebake yeast | 3 tsp 3 tsp 2 tsp
White flour 600g 450 g 350 g White flour 600 g 450 g 350 g
Honey 2 Tbsp 1 Tbsp 1 Thsp Brown sugar 2 Tbsp 1 Tbsp 1 Tosp
Butter 2 Tbsp 2 Tbsp 1 Tbsp Olive oil 2 Tbsp 1 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Thsp Milk powder 3 Thsp 2 Tbsp 1 Thsp
Salt 1 tsp 1 tsp 1 tsp Polenta, cornmeal | 6 Thsp 4Tbsp | 2Tbsp
Water 400mg | 320mg | 260 m Minced chilli 1 isp 1 tsp 1/2 tsp
Chopped walnuts | 1 cup 1/2 cup 1/3 cup Salt 1 tsp 1 tsp 1 tsp
Water 400 т? | 320mg | 260 md
Corn kernels 1 cup 1/2 cup 1/3 cup
Olive & Rosemary Bread
Extra Large | Large | Medium
Surebake yeast | 3 tsp 3 isp 2 tsp
White flour 600 g 450 g 350 g
Sugar 2 tsp 1 tsp 1 15р
Olive oil 2 Tbsp 2 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Salt 1 tsp 1 isp 1 tsp
Water 400mg | 320mg | 260 mf
Pitted black olives
quartered | % cup 1/2 cup 1/3 cup
Fresh rosemary
chopped | 2 Tbsp 1 Tbsp 1 Tbsp
er AE se ree a De ALU a ET e A UI
DE
Tena AN rare ; Le CR TE A pe VE ge ré ae a =
A. ETA E A УЗИ Le te nr a SE RA Pepe ВЛ мк
Wholemeal Raisin Bread
French Bread (one size only)
tsp=teaspoon Thsp=tablespoon
Extra Large
Large
Medium
Surebake yeast
Wholemeal flour
White flour
Cinnamon
Treacle
Butter
Milk powder
Salt
Water
Raisins
3 tsp
300 g
300 g
3 tsp
2 Thsp
2 Thsp
3 Thsp
1 tsp
420 m2
1 cup
3 tsp
2258
2258
2 tsp
1 Tbsp
2 Tbsp
2 Tbsp
1tsp
340 m£
1 cup
2 tsp
175 в
1758
2 tsp
1 Tbsp
1 Tbsp
1 Tosp
1tsp
280 m2
1/2 cup
Surebake yeast
White flour
Butter
Sait
Water
2 tsp
450 g
1 isp
1 tsp
320 m2
Wholemeal Date & Nut Bread
Extra Large
Large
Medium
Surebake yeast
Wholemeal flour
‘White flour
Brown sugar
Butter
Milk powder
Salt
Water
Chopped dates
Chopped walnuts
3 tsp
300 g
300 g
2 Thsp
2 Thsp
3 Tbsp
1 tsp
420 mf
1/2 cup
1/2 cup
3 tsp
225 g
225 g
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
340 m2
1/2 cup
1/2 cup
2 tsp
175 g
175 g
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
280 т
1/4 cup
1/4 cup
i EE EAN ЗНиЬ ка SEN
tsp=teaspoon Tbsp=tablespoon
Kibbled Wheat & Pumpkin Kernel Bread Soy 8: Linseed Bread
Surebake yeast 3 tsp Surebake yeast 3 tsp
White flour 350 g White flour 300 g
Wholemeal flour 150 в Wholemeal flour 100 g
Kibbled wheat 50 g Soy flour | 50g
Pumpkin seeds 50g Ground linseed 50g
Sugar 2 isp Sugar 2 tsp
Sait 1 tsp Salt 1 tsp
Butter 2 Tbsp Butter 2 Thsp
Milk powder 2 Tbsp Milk powder 2 Tbsp
Water 360 m2 Water 360 M2
Mixed Grain Bread
Banana Muesli Bread
Surebake yeast
White flour
Wholemeal flour
Oatmeal
Buckwheat groats
Cornmeal
Whole linseeds
Toasted sunflower seeds
Brown sugar
Butter
Milk powder
Salt
Water
3 tsp
300 g
100 g
50 g
50 g
30 g
1 Tbsp
1 Tbsp
1 Thsp
2 Tbsp
2 Tbsp
1tsp
360 m4
Surebake yeast
White flour
Wholemeal flour
Toasted muesli
Banana chips
Honey
Butter |
Milk powder
Salt
Water
3 tsp
350 g
150 g
100 g
50 g
1 Thsp
2 Thsp
2 Tbsp
1 tsp
360 m£
Malted Sultana Bran Bread
Qatbran & Sunflower Seed Bread
Surebake yeast 3 tsp Surebake yeast 3 tsp
White fiour 350 g White flour 400 g
Wholemeal flour 150g Qat bran 50 g
Sultana bran cereal 100g Sunflower seeds 50 g
Mait 1 Tbsp Sugar 2 tsp
Butter 2 Tosp Butter 2 Tbsp
Milk powder 2 Tbsp Milk powder 2 Tbsp
Salt 1 tsp Salt 1 tsp
Water 380 m2 Water 340 m2
Dinner Rolls
Ingredients:
3 tsp Surebake yeast
450 g white flour
11/2 tsp sugar
1 tsp salt
3 Tbsp milk powder
4 Tbsp butter
230 m4 water
1 egg, beaten
POPPY Or sesame seeds
Method:
1 Make dough according to instructions on
P.7-9.
2 Divide the dough
into 12—16 equal
portions. Roll each
portion into a ball,
Place on a greased
tray and leave to
rest for 20 minutes.
Roll one end of
the ball on a
lightty floured surface
to make a cone.
Roll each cone
into a wedge
shape, approximately
1/2 cm thick, using a
rolling pin.
— 26 —
tsp=teaspoon Tbsp=tablespoon
5 Starting with the
wide end, roll up
the wedge loosely
towards the narrower
end.
Place seam side
down on a
greased oven tray.
Prove at 30—35°C
for 30—50 minutes
or until doubled in
size. If an oven for
proving is not availa-
ble, cover with plastic
wrap and leave fo
rise in a warm place
of approximately this
temperature.
8 Brush rolls with
beaten egg and
sprinkle with poppy
or sesame seeds if
desired.
Bake ina
preheated 175°C
oven for 10-15
minutes or until
golden brown.
и LPR RRL Ie rar LTD ee ST ATA
re
Croissants
Ingredients:
3 tsp surebake yeast
450 g bread flour
2 Thsp sugar
3 Tbsp milk powder
1 tsp salt
50 g butter
240 m2 water
250 g chilled butter extra
1 egg, beaten for brushing on top
Method:
Make the dough according to instructions
on P.7-8.
Roll 250 g of
chilled butter
between two sheets
of plastic wrap into a
17 X 25 cm rectangle.
Chill at least 1 hour,
3 Turn the dough into a greased bowl. Place in
the refrigerator for 30 minutes.
4 Rolt out the
dough on a
lightly floured
surface into a
30cm square.
Place the rolled
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
6 Fold the
remaining third
on top. Seal edges.
Rest the dough in
the refrigerator for
20 to 30 minutes.
7 Place the dough at
right angles to the ...
previous position in
#5. Roll out into
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After |
the final folding, chill
several hours or
overnight.
Spread the dough |
for the final time
into 30 cm square. |
Cut dough into 9 equal |
squares. Cut each
square diagonally to
form two triangles.
9 Roll up each
triangle loosely,
starting from the
side opposite the
point. Curve ends.
1 0 Place seam
side down on
a greased baking
pan. Cover and place
in warm area for 30 —
50 minutes or until
almost doubled in
size.
Brush with beaten egg. Bake in a preheated
1 1 200°C oven for 15 to 20 minutes or until
golden brown.
1 Use Dinner Rolls dough recipe on page 26.
| Divide the dough into equal portions.
2 Roll each portion into a ball.
ry Place on a lightly floured surface.
3 Cover with a plastic wrap and leave to
rise for 20 minutes.
1
4 Shape each ball as desired, in a ring, twisted
“T orin an oval shape. Place on a greased tray.
5 Leave to rise at 30%C for 30 minutes.
6 Deep fry the doughnuts until golden brown.
7 Rollin a mixture of sugar and cinnamon or
cool and use other toppings as desired.
Makes 12—16 doughnuts dependent on size
8 and shape selected.
Ne
— 28 —
a AA
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Bagels
Ingredients:
3 isp Surebake yeast
450 g white flour
1Tbsp sugar
2 Tbsp butter or oil
2 Thsp milk powder
1 tsp salt
230 m4 water
1 egg, lightly beaten
POPPY Or sesame seeds
Method:
Make dough according to instructions on
P. 7-9.
2 Divide dough into 12—16 equal portions.
3 Roil each portion into a log approximately 20 cm
long.
4 Form into a ring, sealing both ends together
tightly. Place on a lightly greased tray and cover
with glad wrap. Leave to rise at 30--35°C for 30
minutes.
5 Bring a large saucepan of water to the boil.
Using a slotted spoon place 3—4 bagels into
the water at a time. Boil for 1 minute turning
once. Lift out and drain well.
Brush with the beaten egg and sprinkle over
seeds.
7 Bake at 200°C for 20—30 minutes.
ED
Swedish Tea Ring
Ingredients:
3 tsp Surebake yeast
450 g white flour
4 Tbsp =— sugar
4 Thsp butter
3 Tbsp milk powder
1 tsp salt
230 mé water
Method:
Make dough according to instructions on
P.7—9.
Roll or pat the dough into a rectangle
2
(50 X 30 cm).
2 tsp melted butter
2 tsp cinnamon
1/2 cup brown sugar
1 egg, beaten
Brush over surface of the dough with melted
butter.
Mix cinnamon and brown sugar and sprinkle
over butter.
Roll up like a swiss roll starting from the long
side.
6 Press edges firmly underneath.
7
Join ends to make a circle, pinch edges
together and place on a greased oven tray.
Cut nearly through to the centre of the ring at
2.5 cm intervals, turning each section so that it
faces cut side up.
— 29 —
tsp=teaspoon Tbsp=tablespoon
Cover with plastic wrap and leave to rise in a
warm place (30—35°C) for 30 minutes.
1 0 Brush with beaten egg.
11
12
13
Bake in a preheated 180°C oven for 15—25
minutes or until golden brown.
Other fillings such as dried fruit, jam,
mincemeat, nuts etc can be used.
This tea ring can be iced with a vanilla icing if
desired.
‘Fruit Braid
-Use plain white dough as in Dinner Rolls on page
-26 or sweet white dough as in Swedish Tea Ring
-on page 29.
4 After dough is completed, roll out into a
rectangle (50 X 30 cm).
2 Lift this rectangle onto a greased tray.
Lightly mark the rectangle in thirds.
Filling
1 cup fruit mincemeat
Glaze
1 egg, beaten
| 3 Spread the filling down the centre third of the
Re E Bs A BC be Bg MT EL Sr
PART E SR RR RE
rectangle of dough.
6 Cut the outer third into 2.5 cm diagonal strips.
7 Starting at the top end, cross left and right
strips over the filling overlapping at the centre.
Continue until all the filling is covered and all
3 the strips are in place.
Cover with plastic wrap and leave to rise in a
warm place (30—35°C) for 30 minutes.
1 0 Brush with beaten egg.
Bake in a preneated 180°C oven for 15—25
1 1 minutes or until golden brown.
q Basic Dough й
tep=teaspoon Tbsp=tablespoon
Brioche
Ingredients:
3 tsp Surebake yeast
420 в white flour
3 Tbsp sugar
100 g butter
| tsp salt
3 eggs (size 6)
70 md milk
Method:
Make dough according to instructions on
P.7—9.
2 Cover and let the dough rest in the refrigerator
in a greased bowl for 20-30 minutes.
Use a lightly floured work surface and hands
to shape brioche. |
Divide into 12 equal portions. Make into balls.
Divide each ball into one large and one small
ball.
5 Place each large ball in a greased brioche or
muffin cup. With floured fingers, dimple the top
of each large ball. Place the small ball in each
indentation.
6 Cover and leave to rise in a warm place
(30--35°C) for 30 minutes or until
doubled in size.
7 Brush brioche with beaten egg. Bake in a
preheated 200°C oven for 10—15 minutes or
until light golden brown.
Basic Dough О
tsp=teaspoon Tbsp=tablespoon
Light Wholemeal Rolls Savoury Pull Apart
Ingredients: Ingredients: |
3 tsp Surebake yeast 3 tsp Surebake yeast
350 g white flour 450 g white flour
100 g wholemeal flour 1 tsp sugar
1 tsp sugar 2 Tbsp butter
2 Tbsp butter 2 Tbsp milk powder
2 Tbsp milk powder 1 tsp salt
1 tsp sait 250 me water `
250 т water
1 egg, beaten
poppy or sesame seeds Method:
Make dough according to instructions on
Method: P.7—9.
Make dough according to instructions on 2 Divide into 10 even sized pieces. Shape these
P.7—9. as you would for bread rolls and then squeeze
them into a lightly greased large loaf pan or round
2 Turn the dough out into a greased bowi. cake tin.
Cover and let the dough rest for 20 minutes
in the refrigerator. | Cover with a plastic wrap and leave to rise in a
3 warm place until welt risen.
3 Divide the dough into 12—16 equal portions.
Shape into rolls and place on a greased
baking tray. Cover and leave to rise in a warm '/acup fresh herbs, chopped spring
place (30—35°C) for 30 minutes or until doubled 2 onions, sliced grated cheese
in size. 1 cup other savoury ingredients such
as ham, salami, sun dried
Brush with beaten egg and sprinkle with tomatoes, olives etc
seeds.
5 Bake in a preheated 200°C oven for 15— 4 When risen, sprinkle with the above.
25 minutes or until golden brown.
Bake at 200°C for approximately 25 minutes.
5 (This is dependent on the size and shape of
the tin used).
Serve as an accompaniment for soup or
other dishes.
Ingredients:
| 2tp Surebake yeast
| 4508 white flour
1 tsp sugar
; 1Tbsp = butter
1 Tosp milk powder
1 tsp salt
300 m2 water
Method:
| 1 Make dough according to instructions on
P.7—9.
Roll the dough into a 1 large or 2 small
rectangles.
finger well into the dough.
Place on a lightly greased tray, cover and leave
3 Dimple the top every 6cm by pressing your
4 to rise in a warm place (30—35°C) for 30 minutes.
2 Thsp olive oil
1/2 tsp salt
1 tsp dried basil
1 tsp dried rosemary
1 isp dried thyme
; Combine the above and brush the surface of
5 the dough.
| Bake in a preheated 200°C oven for 20-25
; 6 minutes or until golden brown.
; Variations
: 7 Add finely chopped bacon and onion to the
: herbs and olive oil and spread over bread,
; do not add salt.
[ Add bacon and onion to the dough ingredients.
{ 8 Make dough and then top with the herb mixture.
; Add olives and rosemary to the dough using
| 9 the raisin dough option and then top with the
+ oil and herb topping.
—32—
c Raisin ie
Ingredients in italics n may be added le later when the beeper sounds,
This prevents the ingredients from being crushed and also
produces a better loaf. |
Olive & Rosemary Rolls
ingredients: (Makes 2)
3 tsp Surebake yeast
450 g white flour
1 tsp sugar
1 Thsp olive oil
2 Tbsp milk powder
1 tsp salt
260 m£ water
1 egg, lightly beaten
poppy or sesame seeds
50g pitted biack olives, quartered
1 Tbsp fresh rosemary, chopped
Method:
Make dough according to instructions on
P.7-9.
2 Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes
in the refrigerator.
3 Divide the dough into 12—16 equal portions
or into 2 long loaves and place on a greased
baking tray. Cover and leave to rise in a warm
place (30—35°C) for 30 minutes or until doubled in
size.
4 Brush with beaten egg and sprinkle with seeds.
Bake in a preheated 200°C oven for 15—25
minutes or until golden brown.
Hot Cross Buns
Ingredients:
3 tsp Surebake yeast
450 g white flour
3 Tbsp brown sugar
6 Tbsp butter
2 Tbsp milk powder
1/2 tsp salt
3 tsp allspice
1Thsp orange rind
1 egg
200 mg water
3/4 cup sultanas
Method:
Make dough according to instructions on
P.7—9.
2 Place dough in a greased bowl, Cover with a
plastic wrap and leave to rise for 20—30
minutes.
Shape into 10 or 12 buns depending on the
size required.
Cover and leave to rise in a warm place
(30—35°C) for 30 minutes or untii doubled in
size.
5 Put on crosses.
Crosses
1/2 cup flour
2 Tosp oil
water to mix
Mix flour and oil, then add water to make a stiff
paste. Pipe into the shape of crosses —if a
piping bag is not available, use a small plastic
bag with a comer cut off.
Bake in a preheated 200°C oven Юг 15—25
minutes or until golden brown. Brush over the
6
glaze.
Glaze
3 Tbsp milk
3 Tbsp castor sugar
Boil together until syrupy — brush over cooked
buns when they are removed from the oven.
— 33 —
sk,
I
Te
Я
tsp=teaspoon Thsp=tablespoon
Boston Bun
Ingredients:
3 isp Surebake yeast
450 g white flour
2 tsp sugar
4 Thsp butter
3 Tbsp milk powder
1 tsp salt
260 mg water
3/4 cup sultanas
Method:
Make dough according to instructions on
P.7—9.
2 Place dough in a greased bowl. Cover with a
plastic wrap and leave to rise for 20—30
minutes.
3 Shape the dough into a large round, place on
a lightly greased oven tray and leave to rise at
30—35°С until doubled in size.
4
5
Bake in a preheated 200°C oven for 15—25
minutes or until golden brown.
Cool on a cooling rack and then ice with pink
icing and sprinkle with coconut.
SA
NI COEL
TA Aa +
PA AR
ma
POE a ne,
me
PRE ER ME ETES NE TRE
Sundried Tomato & Basil Rolls
ingredients:
3 isp Surebake yeast
450 g flour
1 tsp salt
| tsp sugar
1 Thsp olive oil
2 Thsp freshly chopped basil
2 Thsp grated parmesan cheese
250 m£ water
1/4 cup chopped sundried tomatoes
| Basic Raisin Dough
e
tsp=teaspoon Tbsp=tablespoon
Panettone (Italian Christmas Bread)
Method:
Make dough according to instructions on
P.7-9.
Turn the dough out into a greased bow.
2 Cover and let the dough rest for 20 minutes.
Divide into 12 equal portions. Shape into rolls
3 and place on a greased baking tray. Cover
and leave to rise in a warm place (30 —35°C) for
30 minutes or until doubled in size.
4 Bake in a pre-heated 200°C oven for 15-20
minutes or until goldenbrown.
Ingredients:
3 tsp Surebake yeast
450 g white flour
1 tsp salt
3 Tosp sugar
3 Tbsp milk powder
50 g butter
1 egg
1/2 tsp crushed aniseed
220 mé water
1/4 cup sultanas
1/4 cup mixed peel
2 Tbsp pinenuts or chopped almonds
grated rind lemon
Method:
1 Make dough according to instructions on
P.7—9.
2 Grease a soufflé dish or a round cake tin with
the height of the sides extended using a collar
of baking paper.
Place dough in container cover and allow to
rise until almost doubled in size.
Brush with melted butter and bake at 180°C
for 30-45 minutes.
| Whole Wheat Dough
Crusty Wholemeal Rolls
Ingredients:
3 tsp Surebake yeast
450 g wholemeal flour
2 Tbsp gluten flour
3 Tbsp kibbled wheat
3 Tbsp sesame seeds
1 Thsp treacle
2 Tbsp butter
2 Thsp milk powder
1 tsp salt
300 m2 water
1 egg, lightly beaten
poppy seeds
Method:
Make dough according to instructions on
P.7—9.
Turn the dough out into a greased bowl.
2 Cover and let the dough rest for 20 minutes in
the refrigerator.
Divide the dough into 12—16 equal portions.
3 Shape into rolls and place on a greased
baking tray. Cover and leave to rise in a warm
place (30-—35°C) for 30—50 minutes or until
doubled in size.
4
5
Brush the tops with beaten egg, then
sprinkle with seeds.
Bake in a preheated 200°C oven for 20—30
minutes or until golden brown.
— 35 —
tsp=teaspoon Tbsp=tablespoon
Malted Oatbran Rolis
ingredients:
3 tsp Surebake yeast
450 g wholemeal flour
2 Tbsp gluten flour
1/4 cup oatbran
2 Tbsp Maltexo
2 Thsp butter
2 Tbsp Milk powder
2 tsp salt
300 mé water
1 egg, lightly beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
P.7-—9,
2 Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in
the refrigerator.
3 Divide the dough into 12—16 equal portions.
Shape into rolls and place on a greased baking
tray. Cover and leave to rise in a warm place
(30—35°C) for 30 —50 minutes or until doubled in
size.
4
5
Brush the tops with beaten egg, then sprinkle
with seeds.
Bake in a preheated 200°C oven for 20-30
minutes or until golden brown.
éd pate 1 Eee EE A EA AA A E eT a es hy AO ERRE к
1 ADRIAN MEA Ada ALLER AA ET Fa sh Ce ИЛ ОА ВА EE
Whole Wheat
tsp=teaspoon Tbsp=tablespoon
Pumpkin & Walnut Wholemeal Rolls Wholemeal Raisin Rolls
Ingredients: Ingredients:
3 tsp
255 g
255 g
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
1/2 cup
220 m2
1/2 cup
Surebake yeast
white flour
wholemeal flour
brown sugar
oil
milk powder
salt
mashed cooked pumpkin
water
chooped walnuts
3 tsp
225g
2258
3 Tbsp
4 Tbsp
2 Tbsp
1 tsp
й 2 tsp
100 m2
1/2 cup
2 Tbsp
Surebake yeast
white flour
wholemeal flour
brown sugar
butter
milk powder
salt
Allspice
2 eggs + water”
grated orange rind
raisins, small
Method: .
Topping
1 Tbsp
1/4 cup
sugar (to sprinkle over top)
Make dough according to instructions on : 14
Зоне 9 sliced almonds for garnishing
P.7—9.
- 2 Turn the dough out into a greased bowl. Cover
x , | .
and let the dough rest for 20 minutes. Break 2 eggs into the provided 240 m2
measuring cup — fill to the top with water.
Method:
Divide into 12 equal portions. Shape into rolls
5 3 and place on a greased baking tray. Cover
“ and leave to rise in a warm place (30 — 35°C) for 30
minutes or until doubled in size. 1 Make dough according to instructions on
P.7—9,
4 Bake in a pre-heated 200°C oven for 15-20
minutes or until golden brown.
Divide the dough into 16 equal portions.
- Shape each portion into a roll.
Place on a greased baking tray, cover and
leave to rise at 30—35°C for 60 minutes.
A NE De AT E E
pa sie Are Ma НОТ ТИ So
TTR hy nH LT ee
DARE AA ESA ER
NE
sliced almonds.
TE ren er
Ta TA
AE т:
У
4 Brush rolls with egg, sprinkle with sugar and
5 Bake at 200°C for 20-30 minutes.
HER RR
abd
Multigrain Dough
Sunflower & Kibblewheat Rolls
Ingredients:
3 tsp Surebake yeast
2258 white flour
225 g wholemeal flour
1/4 cup sunflower seeds
1/4 cup Kibbled wheat
1 tsp sugar
2 Tbsp butter
2 Tbsp milk powder
1 tsp sait
300 m£ water
1 egg, lightly beaten
Method:
Make dough according to instructions on
P.7—9.
2 Divide the dough into 12-16 equal portions.
Shape into smooth balls and place on a lightly
greased baking tray. Cover and leave to rise in a
warm place (30-35%C) for 60 minutes or until
doubled in size.
Brush the tops with beaten egg, then sprinkle
with seeds.
4 Bake in a preheated 200°C oven for 20—30
minutes or until golden brown.
tsp=teaspoon Tbsp=tablespoon
Multigrain Buns with a Filling
ingredients:
3 tsp Surebake yeast
165g white flour
285g wholemeal flour
1 Tbsp honey
2 Tbsp butter
2 Tbsp milk powder
1tsp salt
1/3 cup bran flakes
1/3 cup All Bran
330 m2 water
1 Tbsp small raisins per bun
or
1 tsp raspberry jam per bun
Method:
Make dough according to instructions on
P.7-9.
2 Divide the dough into 12-16 equal portions.
Wrap raisins or jam in each portion of dough.
3 Shape into a smooth ball.
4 Place on a greased baking tray. Cover and
leave to rise in a warm place (30—35°C) for
60 minutes or until doubled in size.
5 Bake in a preheated 200°C oven for 20-30
minutes or until golden brown.
"nee
TA hen
DNA TE
EEES
TA ER RER
ay
French Loaf or Baguettes
ingredients:
2 tsp Surebake yeast
450 g white flour
1 tsp butter
1 tsp salt
250 m2 water
Pizza
Pizza Dough
tsp=teaspoon Tbsp=tablespoon
Ingredients:
3 tsp
450 g
1 {sp
5 Tbsp
1 tsp
230 mû
Surebake yeast
white flour
sugar
oil
salt
water
2 Tbsp
water
1/2 15р зай
И
Я
г
Method:
Make dough according to instructions on
P.7—9.
2 Place the dough in a greased bowl, cover and
let rest for 15 minutes.
Shape dough into one oval loaf or divide
and roll into long rolls (baguettes).
Place on baking tray, cover and let rise for
about 1 hour or until doubled in size.
Brush loaves with salt and water, slash
diagonally along the top.
Bake in 220°C oven for 15-20 minutes.
O a E ©
Method:
1 Make dough according to instructions on
P.7—9.
2 Place the dough in a greased bowl, cover
and leave to rest.
3 Shape dough into two large or four smaller
pizza bases.
4 Leave at room temperature for 10 minutes.
5 Top the bases with your choice of toppings.
6 Bake in a pre-heated 220°C oven for about
15-20minutes or until golden brown.
Pumpkin calzone
Ingredients:
Use the Pizza Dough on P.38.
FILLING
2 cups finely diced pumpkin cubes
(cooked until tender)
1 small red onion finely chopped
2 Tbsp oil-from sundried capsicums/
tomatoes
4 large sundried capsicums/tomatoes
1 tsp cumin
1/2 tsp coriander
or
1 Tbsp fresh coriander
1/2 cup grated parmesan cheese
salt and pepper
Method:
Sauté onion and pumpkin in oil. Add cumin
1 and coriander then roughly chopped sundried
capsicum or tomatoes and cheese.
Season to taste and leave to cool.
Place pumpkin mixture on haif of dough, wet
3 edges of dough then fold over other haif to
enclose filling. Seal edges.
Divide dough into eight balls and roll out into
circles.
4 Brush with oil and leave for 5-10 minutes.
5 Place in oven 220°C for 15-20 minutes.
— 39 —
tsp=teaspoon Tbsp=tablespoon
Pita Bread
Ingredients:
2 tsp Surebake yeast
340 g White flour
1/2 tsp sugar
1/2 tsp salt
220 m2 water
Method:
1 Make dough according to instructions on
P.7—9.
2
Use lightly floured work surface and hands to
shape pita breads.
Divide the dough into 8 equal portions. Make
into flat oval shapes, approximately 0.5cm thick.
Place on a greased tray, cover and leave to
rise for 30-50 minutes.
5 Lightly grease heavy pan, fry each pita until it
puffs-turn,cook until golden brown,
Pita Crisps
An alternative to potato or corn chips
Split and fill with your choice of hot or cold
filings.
Ingredients:
Use the same ingredients as Pita Bread.
Method: |
1 Split pita breads, cut into triangles 6em x 4em. >
2 Brush with oil and bake in a pre-heated 120°C
oven for 20-30 minutes until crisp.
3 Serve with salsa or guacamole.
Garlic Pita Triangles
Ingredients:
Use the same ingredients as Pita Bread.
|
Method: |
Spread the inside of whole split pita breads
1 with garlic or herb butter.
Heat in a preheated 180°C oven until butter
melts.
Cut in quarters and serve as an accompaniment
to soups or pasta dishes.
ARTLINE ORT ere Lene Lm AN ane eas La
~ Date Loaf (Edmonds)
Ingredients:
1 cup dates (chopped)
1 cup boiling water
1 tsp baking soda
1 Thsp butter
1 cup brown sugar
1 egy
1/2 tsp vanilla essence
1 cup walnuts (chopped)
250 g flour
1 tsp baking powder
Method:
Remove kneading blade from bread pan and
1 line the bottom with baking paper, cut to allow
shatt to protrude.
2 Cover dates with boiling water. Add baking
soda and butter, stir and then leave to soak
for one hour.
3 Stir in brown sugar, egg, vanilla and walnuts.
Add sifted flour and baking powder , stir untif
well mixed.
5 Pour the loaf mixture into the pan.
6
7 Press Timer and set for one hour.
8 When the beep sounds on completion, test the
center with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
Set into the Bread Bakerye and select BAKE
ONLY by pressing the select pad.
Remove the bread pan and leave to stand for
5 minutes before removing loaf.
9
— 40 —
Bake Onl
AT
tsp=teaspoon Tbsp=tablespoon
Earl Grey Tea Bread
Ingredients:
1 cup sultanas
1 cup cold Earl Grey tea
1 cup brown sugar
200 g self raising flour
Method:
2 Add self raising flour, stir until well mixed.
3 Remove kneading blade from bread pan and
line the bottom with baking paper, cut to allow
shaft to protrude.
Soak sultanas and brown sugar in cold Earl
Grey tea for several hours, preferably overnight.
4 Place mixture into the breadpan.
5
6 Press Timer and set for 50 minutes.
Set into the Brad Bakerye and select BAKE
ONLY by pressing the select pad.
When the beep sounds on completion, test the
centre with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
8 Remove the bread pan and leave to stand for
5 minutes before removing loaf.
ERR EEE
ВЕ Ba ke Only )
Banana Yoghurt Tea Bread
Ingredients:
200 g flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup brown sugar
50 в butter, melted
2 eggs
1/4 cup plain yoghurt -
2 bananas, mashed
Method:
1 Remove kneading blade from bread pan and
line the bottom with baking paper, cut to allow
shaft to protrude.
2
4 Add the liquid ingredients and the cooled
melted butter to the dry ingredients. Stir quickly
and lightly.
Sift flour, baking powder and baking soda.
Add brown sugar.
In a separate bowl mix together eggs, yoghurt
and mashed banana.
5 Place mixture into the breadpan.
6
7 Press Timer and set for 50 minutes.
When the beep sounds on completion, test the
8 centre with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
9
Set into the Brad Bakerye and select BAKE
ONLY by pressing the select pad.
Remove the bread pan and leave to stand for
5 minutes before removing loaf.
tsp=teaspoon Tbsp=tablespoon
Gingerbread
Ingredients:
75€ butter
100g sugar
2 Tbsp treacie
2 Tbsp golden syrup
225 g flour
2 tsp ground ginger
11/2tsp baking powder
l2tsp baking soda
1/2 tsp salt
150 т milk
1 egg, beaten
Method:
1 Remove kneading blade blade from bread pan
and line the bottom with baking paper, cut to
allow shaft to protrude.
2
3
4 Beat thoroughly with a wooden spoon.
Warm butter, sugar, treacle and syrup together
until just melted.
Sift dry ingredients and add together with milk
and beaten egg.
5 Place mixture into the breadpan.
—41—
Set into the Bread Bakerye and select BAKE
ONLY by pressing the select pad.
6
7 Press Timer and set for 50 minutes.
8 When the beep sounds on completion, test the
centre with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
9 Remove the bread pan and leave to stand for
5 minutes before removing loaf.
Problem | Causes Problem Causes
Shape Poor volume | Measurement errors Crust Too dark Measurement errors
too te oid (Too much sugar or milk)
too little =) Insufficient rising |
too little yeast Oven temperature too high
Wrong type of flour used Baking time too long
Oven too hot
Measurement errors
joo m м oh too much liquid Too pale Measurement errors
( too much sugar ) (Too little sugar or milk)
too much yeast Over risen |
Over risen
— Oven temperature too low
Poor shape | Too much liquid Baking time too short
Wrong type of flour used
Old flour used
Improper shaping or rising Too thick Measurement errors
Split or burst | Under risen (Too little sugar or fat)
crust insufficient water Baked too long and/or
Oven too hot at wrong temperature
Uneven heat in oven
Texture & | Toodense | Measurement errors Flavor Poor flavour | Inferior, spoiled, or
Crumb too much salt rancid ingredients
too little liquid Under or over risen
too little yeast
Under risen
Too coarse | Measurement errors
or open too much liquid )
100 much yeast
Over risen
Pan too large
Poor texture | Wrong type of flour used
or crumbly Too little sait
Over risen
Oven temperature too low
Q May | open the lid during operation? Q Why is it necessary to place the yeast in the pan first?
A You may observe the initial processes up to and A We suggest the yeast is placed first followed by the dry
during kneading. However, it is not recommended to ingredients and lastly liquid to prevent the yeast from
open the lid during the rising and baking processes, hydrating quickly, especially when the timer is used.
because the heat, necessary to build up within the This produces a more consistent result.
unit, may escape.
Q The blade does not come off from the pan after
Q The top of the bread is very uneven. Why? baking, what should | do? ;
A Atthegasreleasing process, the kneading blade À Fil '/a of bread pan with warm water. Leave aside for
turned the dough upside down, leaving an uneven about 5-10 minutes, then try to remove the blade again,
surface on the top. This happens by chance, and it
is not due to the malfunctioning of the unit. Q Are the parts of the unit dishwasher-safe?
OR You may have placed a little too much water or A No. Follow instructions on P.12 “ How to clean”.
yeast, or may have measured them incorrectly.
| Q My wholemeal bread isn’t as good as | expected,
Q May | use home-ground or home-milied flour? what can | do?
A No. Home ground or home milled flour is too coarse A You can add 1 T of gluten flour or alter water slightly
for breads baked in the Brad Bakerys. -this may help.
— 42 —