Panasonic Sd 257 Bread Maker User Manual

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  1. Panasonic Bread Maker Sd Yd200
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  3. Panasonic Sd 257 Bread Maker User Manual Pdf
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Type of Bread Makers Available. You can find a wide range of bread makers both new and used from leading brands including Panasonic, Morphy Richards, Kenwood and Russell Hobbs as well as unbranded breadmakers. For those that are gluten free, the SD-ZX2522 Panasonic Bread Maker allows you to easily make gluten free bread. Things to Look Out For.

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Panasonic Bread Maker Sd Yd200

PDF Content Summary: TM Bread Bakery Automatic Bread Maker Operating Instructions & Recipes . Panasonic SD-BTSSP Thank you for purchasing the Panasonic Bread Bakerytm, SD-BT55P. For optimum performance and safety, please read these instructions carefully. This unit is for household use only. - 1 Table of Contents 1 .... NOV LU USE...................................................... 13- 17 16 Important Safeguards ......... ......3 Basic Principles when Baking wit VTM............ -Basic Features ...... .......4 -Baking Processes..... .4–5 -Ingredients ..... .649 -Basic Bread Formula ... .......9 -Differences in Baking Results .. .9—10 Parts Identification Control Panel-Display/Functions... How to Use ..... - Baking basic breads and whole wheat breads using the BAKE mode ........ 1315 -Baking basic breads and whole wheat breads using the BAKE (RAPID) mode ..... 15. -Baking basic breads using the BAKE (LIGHT) mode.... -Baking basic breads and whole wheat breads using the timer ..., ............ -Making dough using the DOUGH mode ...... Slicing and Storing the Bread.. How to Clean ..... Leakage of Bread Ingredients from the Bread Pan ...... Specifications .... Display Indications for Abnormal Conditions ... 20 Before Calling for Service .. 1-22 Recipes .................. 3437 -Basic Bake mode ......... . .... -Basic Dough mode... -Whole Wheat Bake mode ...... -Whole Wheat Dough mode ...... Problems and Causes on Breads Baked in Dough mode....... Q&A ..... - 2 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 wall 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 mittens when handling hot materials, allow metal parts to cool before cleaning. 5. Close supervision is necessary when any appliance is used near children. 6. Do not allow anything to rest on power cord. Do not plug in cord where persons may walk or trip. 7. Do not operate any appliance with a damaged or frayed cord. Refer servicing of appliance to an authorized service center if unit should malfunction or be damaged in any manner. 8. This appliance is not intended for commercial use. 9. The use of attachments not recommended by manufacturer may cause damage or injury. 10. Avoid contacting moving parts. 11. Do not use outdoors. Do not use appliance for other than intended use. 12. Do not let cord hang over edge of table or counter, or touch hot surfaces. 13. Do not place on or near a hot gas or electric burner, or in a heated oven. 14. To disconnect, grip plug and pull from wall outlet. Never pull on cord. 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) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and (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. - 3 Basic Principles when Baking with Bread BakeryTM Basic Features Choice of bread modes BASIC .......... Crispy brown crust and tender interior. See individual recipe on how to bake basic white bread and a variety of wheat or rye breads. WHOLE WHEAT .. Breads using 51% to 100% whole wheat flour. Rich in fiber, vitamin B groups and vitamin E. See individual recipe on how to bake a variety of whole wheat breads. Choice of baking modes BAKE .......... The unit automatically mixes ingredients, kneads the dough, rises it and bakes it. BAKE (LIGHT) ... The unit mixes ingredients, kneads the dough, rises it and automatically bakes it as in the BAKE mode, but the color of the crust will be a little lighter. (BASIC only). (Types of ingredients in the recipes will determine the final color of the crust.) BAKE (RAPID) ... The unit mixes ingredients, Kneads the dough rises it and automatically bakes it faster than the standard BAKE mode. (The height of bread may be lower when baked in this mode.) DOUGH ........ The unit automatically prepares dough for pizzas, dinner rolls, doughnuts, croissants, bagels, etc. -A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly baked bread [BAKE and BAKE (LIGHT) modes only) – The beeper sounds eight times when baking in the BAKE modes or rising (fermentation) of dough in the DOUGH mode is completed. – Time required for each mode (when timer is not used) is as follows. Time Bread mode BASIC Bread mode WHOLE WHEAT 4 hours Baking mode BAKE BAKE (LIGHT) BAKE (RAPID) DOUGH Baking mode Time BAKE 5 hours BAKE (RAPID) 3 hours DOUGH 3 hours 15 minutes 31 3 hours 2 hours 25 minutes Baking Processes Steps in Baking Bread Manual Automatic Conventional (Manual) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - i fermentation Punch Divide i Round i Rest Proof Cool Store Measure ! (Development ! (Release of ! (Divide the ! (Round each to i Mix & Knead (Rest for furtheri Shape & Place i (Evaporation i (Final (Prevention i of gas in the i gas. Dough Ingredients Bake i dough to equal portion into 1 into Pan dough) ! relaxation.) portions) L ! a of vapor) ball) from staling) Termentation) i Ivan fermentation) -I-------I -------- Time required for each step will depend on factors such as room temperature, humidity, your oven, type of bread, type of ingredients, their quantity and quality. - - - - - - ------ -- Bread Bakery With Bread Bakeryv, above steps from mixing to baking are automatic for BAKE modes. For DOUGH modes, it is automatic from mixing to punching. BASIC mode Yeast Release Gas Release Hours POST 0 73 BAKE, BAKE (LIGHT) modes 1 Measure 1 REST KNEAD RISE BAKE i Cool i Store ingredients Yeast Release Gas Release Hours BAKE (RAPID) mode Measure ! İREST KNEAD ingredients i RISE BAKE i Cool i Store Yeast Release Gas Release Hours 0 - - ---- --- T ---- ---- --- ---- ---- --- DOUGH mode 1 Measure REST KNEAD RISE i Divide i Round i Rest i Shape i Proof i Bake i Cool i Store ingredients LL WHOLE WHEAT mode Yeast Release Gas Release Hours 0 BAKE mode Measure i ingredients i REST KNEAD RISE BAKE Cool i Store - - - Yeast Release Gas Release Hours 0 V BAKE (RAPID) mode I Measure IREST KNEAD ingredients i RISE BAKE Cool Store ! Yeast Release Gas Release Hours 0 - - - - - - - - - - - - - - -- - - - - - - - T - - - r - - DOUGH mode Measure ! ingredients REST KNEAD RISE i Divide i Round i Rest i Shape i Proof i Bake i Cool ! Store ! i i Time required for each step will depend on factors such as room temperature and humidity. For Dough mode, time will also depend on the oven you use. For additional information, read instructions on the following pages. Measuring of ingredients: P.10 #2. Measuring to Baking: Refer to each recipe on P.23 to P.37. Cooling: P.15 and P.17 Storing: P.18 5 — Ingredients Basic Ingredients 1. Wheat flour: Wheat flour provides the bulk and structure of bread. It is classified into two types, strong flours which are milled from hard wheat and weak flours which are milled from soft wheat. The difference between the two types of wheat is the content of proteins that form gluten ('gluten' is the important constituent of bread which provides its structure and its stretchy, chewy texture. Gas which is released during fermentation is trapped within the elastic network of gluten, thus making the dough rise. Gluten development takes place during dough kneading). Strong flours contain a high content of proteins necessary for the development of gluten. Bread flour is the major product within this category. Most of the recipes in this book call for this flour. Weak flours such as cake flour and pastry flour, are less in protein content and are suitable for products which have a light, crumby texture and do not require much gluten development. All purpose flour is used for many purposes, as the name suggests, in home baking. It is slightly weaker than bread flour and is used in this book in two recipes — It is blended with the bread flour and not used alone. Self rising flour is a white flour to which baking powder and sometimes salt have been added. Weak flours, all purpose flour and self-rising flour may not be substituted for bread flour in the included recipes. Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. 100% whole wheat bread or breads containing a high percentage of whole wheat flour will be lower in height and heavier in texture than bread baked with a high percentage of bread flour. This is because the gluten strands are cut by the edges of bran flakes and the germ, rich in minerals, inhibits fermentation. In this book, many recipes for WHOLE WHEAT BAKE mode call for only whole wheat flour. If you are not pleased with the height and the texture of the bread, you could strengthen the bread by including white bread flour. (You must reduce the same amount of whole wheat flour so that the total amount of wheat flour would remain the same.) The life of whole wheat flour and its baked products is shorter than white bread flour and its baked products, because the included germ is high in fat, which can become rancid. Other flours: Rye flour contains some proteins but these do not form enough gluten to make the conventional fluffy dough. Therefore, bread baked with rye flour will be dense and heavy. A few recipes in this book call for rye flour. The highest percentage of rye flour included in these recipes is about 30% in proportion to wheat flour. Triticale flour is milled from hybrid grain of rye and wheat. Miscellaneous flour: Products milled from other grains are occasionally used in baked goods. These include corn meal, rice, millet, soy, oat, buckwheat and barley flours. Some of these flours are used in the included recipes. 2. Sugars: Sugars or sweetening agents have the following purposes in baking: They add sweetness and flavor. They create tenderness and fineness of texture. They give crust color. They contribute to keeping qualities by retaining moisture. They provide food for yeast. Besides regular granulated sugar, brown sugar, honey and molasses are used in this book. A few recipes omit sugar(s) and include other ingredient(s) which act as sugar, such as fruit. Molasses is used for dark breads; those baked with whole wheat or rye flour. There are two types of molasses, sulfured and unsulfured. The difference is that sulfured molasses is a by-product of sugar refining while unsulfured molasses is not, and unsulfured has a less bitter taste. In the included recipes, the two molasses are used interchangeably. When using honey or molasses, remember that its liquid content must be included in the total additional liquid. - 6– 3. Fats: Following are the major purposes of fats in baking. They tenderize the product and soften the texture. They add flavor and richness. They contribute to keeping qualities by retaining moisture. They give flakiness to puff pastry. In the included recipes, butter (unsalted butter) is mainly used, being replaced occasionally by vegetable oil or shortening. Other fats such as margarine, may replace butter. Remember that these have a different flavor and texture as compared to butter. 4. Milk and milk products: Their main purposes are: They enhance flavor. They increase the nutritional value of bread. Milk solids include protein, lactose (milk sugar), and minerals. Major differences between fresh liquid milk and dried milk are as follows: Fresh liquid milk Whole milk................ about 88% water, 4% fat, 8% nonfat solids. Skim or nonfat milk... has had most or all of its fat removed. Dried milk Dried whole milk....... is whole milk that has been dried to powder. It contains fat which can become rancid. Nonfat dry milk........ is skim milk that has been dried to powder. Liquid milk and dried milk are not interchangeable because of the difference in fat and water content. Nonfat dry milk is recommended because of its convenience and cost. For storage, keep dry milk in the refrigerator. 5. Salt: Salt has the following functions in bread baking. It strengthens gluten structure and makes the dough more elastic. It inhibits yeast growth. Therefore, too much salt will inhibit fermentation whereas too little will result in a weak gluten structure. Both will result in a bread with low volume and poor texture. In any case, use ordinary table salt. 6. Liquids: Liquid is an important element in bread baking. A small difference in the quantity may affect the height and the texture of bread. In the included recipes, 69–74% of the flour weight equals the weight of liquids. The liquid content in other ingredients, such as molasses, eggs, fruits and vegetables must be accounted for when these are used as ingredients. - 7 - 7. Leavening agents: Yeast: Yeast is a living organism, a microscopic plant which works as the leavening agent in bread baking. It acts on sugars and changes them into carbon dioxide gas and alcohol. This gas production causes the leavening or the 'rise' of yeast dough. The alcohol evaporates during baking. Yeast is available in two forms: compressed and dried. Dry yeast is available in two types: the type that requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients. For Bread Bakery, use the latter type, either rapid rise or active dry. (You do not need to change the quantity according to rapid rise or active dry.) Do not use the compressed yeast or dry yeast that requires preliminary fermentation. Do not dissolve yeast in warm water before use. It is placed dry in the yeast dispenser on the top lid, separated from other ingredients. Yeast must be stored in the refrigerator for short term storage. For longer storage, keep in the freezer. Its reactions to temperature are as follows: 34°F........................ Inactive (Storage temperature) 60°F to 70°F. .... . Slow action 70°F to 90°F. .Best growth (Fermentation and proofing temperatures for bread growth) Above 120°F........... Yeast is killed ............. Chemical leaveners Chemical leaveners are those that release gases produced by chemical reactions. Chemical leaveners used in this book are baking soda (sodium bicarbonate) and baking powder. Other ingredients Eggs: When using egg in bread baking, its large water amount must be accounted for in the formula. An average size egg contains about 73% water. For best results, weigh the egg without the shell. Calculate the amount of water in it by multiplying the weight of the egg by the percentage indicated above. Deduct this amount from the water amount indicated in the recipe. Fruits: Fruits may be added to bread products to make variations. With fruits, sugar and water contents must be considered in the recipe, and these vary according to how they are processed. (Fresh, canned, dried, glacéd or in juice.) Total weight of fruits used should not exceed 13% of the flour weight. Total weight of fruits = 0.13 x weight of flour Vegetables: Use as directed in the recipes. As with fruits, consider the content of water and sometimes sugar (such as when using pumpkin). Like fruits, the total amount should weigh about 13% of the flour weight. Total weight of vegetables (cooked) = 0.13 x weight of flour - 8 Nuts: Nuts may be used, but chop them to about 1/8 inch cubes. Use up to about 10% of the flour weight. The height of bread when nuts are used, may be low because the chopped nuts cut the gluten structure. Spices: Spices are used to add flavor to the bread. Only small amounts (1/2 teaspoon to 1 teaspoon) are enough in the recipes. Basic Bread Formula In bread baking, the term 'formula” is often used rather than the 'recipe' of a bread. Each ingredient should fall into one or more of the categories discussed on the previous pages. A formula is an accurate balance or ratio of these ingredient categories. Knowing the formula, presenting the ratio of ingredient weights will be useful when adapting your own recipe. The formula of basic white bread and 100% whole wheat bread for this model is a follows: (Ratio) 100 5.6 3.6 wheat flour sugar butter non-fat dry milk salt water dry yeast Differences in Baking Results Baking results differ according to several factors including: the environmental conditions, electricity fluctuation, choice of ingredients and their brands, measurement and quality. To avoid poor baking results, the following should be remembered. 1. Bake at optimum temperature. Temperature is one of the most important factors in bread baking. Although the Bread BakerTM is designed to sense the temperature and automatically control the heating system during the entire process of baking, it should be remembered that best results may be obtained only if the room temperature is 41°F to 86°F. For best results, bake in a room between 68°F to 77°F. Temperature of ingredients will also affect the bread result. Although it is best to have all the ingredients the same temperature as the room temperature (that is, within the optimum temperature range), the temperature of ingredients are often very different to the room temperature. The temperature of water is easiest to adjust. Therefore, when the room temperature is very cold, between 41°F — 59°F, use warm water of 77°F to 95°F. It is not necessary to use cold water when the room temperature is hot (between 77°F and 86°F). Other environmental factors such as humidity and altitude may affect the bread result. In normal room humidity, the effect may be slightly seen in the color and the luster of the crust. Experimentation will be necessary regarding the correct amount of yeast to be used at different altitudes. —9— 2. Measure the ingredients accurately. Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be more accurate than measuring them in cups. This is why the basic recipes for both white bread and 100% whole wheat bread are given in weight as well as in cup measurements. (See P.13 and P.17). The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are liquids and very small quantities of dry ingredients, such as the yeast and spices. These are difficult to weigh by a kitchen scale. Even in such instances, measure the amount accurately by lightly spooning the ingredient into the measuring cup or the spoon of the desired size until the measure is more than full. Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the cup or spoon on the table to hold another scoop. 2 Correct way to measure using a measuring cup. Scoop the ingredient until the cup is more than full. Level the top with the straight edge of a metal spatula to remove the excess. 3. Always use fresh ingredients. Check the date on the package before purchasing and use the ingredients before they become outdated. After opening the package, store in the refrigerator. Yeast should always be kept in the refrige rator regardless of whether or not its package is opened. Flour should be kept in a cool, dry place (below 68°F). If such a place is not available, store it in the refrigerator. Yeast is one of the ingredients whereby you cannot determine its freshness through visual inspection. A quick way to check its life is to pour a teaspoon of yeast in a 1/4 cup of warm water of 105°F to 115°F with a teaspoon of sugar. Set aside for a few minutes. The yeast is dead or is not activating if foam does not cover the surface of water as the result of fermentation. In such cases, do not use the yeast packed in the same package, but open a fresh one. For this reason, it is recommended that you buy the yeast in small amounts rather than in a large quantity. 4. Use the prescribed ingredients. Ingredients other than those specified in the recipe should not be used. For further information on the ingredients read P.6 to P.9. 5. Electrical fluctuations will affect the height, the texture and the color of bread. It is recommended that you use the unit where the electricity supply is constant. - 10 – Parts Identification Bread pan Place the pan all the way in, aligning it with the guides on the left and right of the oven area. When removing, pull straight up, using the handle. Yeast dispenser Located on the top of the lid. Be sure the pan contacts the bottom of the body and ! clicks into place. ! -Kneading blade Lid Handle Kneader mounting shaft Guide Measuring spoon storage Control panel Body -Accessories Measuring spoon Use to measure sugar, salt, etc. Tablespoon (approx. 15 ml) Cord storage compartment Teaspoon (approx. 5 ml) Measuring cup Use to measure liquids. (1 cup/8 fl. oz./240 ml) – 11 – Control Panel-Display/Functions Be sure you understand the function of each pad before using the Bread Bakery'. 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. Panasonic Indicating lamp The red lamp will light 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. Bread Bakery Display window All modes and indications are shown here for reference. Operation BASIC KNEAD REST RISE BAKE WHOLE WHEAT BAKE(LIGHT) DOUGH (RAPID) TEMP ALERT CHECK PAN Select Press to select the operation mode desired. (For BAKE mode of BASIC, it is not necessary to press this pad.) Each time the pad is pressed, the display will change accordingly. Timer Select Stop Timer Press these pads to set the timer. The timer will advance 10 minutes each time this pad is pressed. The timer will move back 10 minutes each time this pad is pressed. (The timer setting will change rapidly if constant pressure is applied to the pads.) Start Reset Start Press this pad to start operation or begin the timer. Stop/Reset Press this pad to stop operation or cancel the timer setting. (To stop operation after the Start pad has been pressed, this pad must be pressed and held for 1 second.) 12– How to Use Baking basic breads and whole wheat breads using the BAKE mode Recipe examples Basic: White Bread Whole Wheat: 100% Whole Wheat Bread Ingredients Ingredients Bread flour 21/4 cups (101/2 oz.)1 Whole wheat flour 21/4 cups (101/2 oz.)1 Dry milk 1 tablespoon (1/5 oz.) Dry milk 1 tablespoon (1/s oz.) Salt 1 teaspoon ('/s oz.) Salt 1 teaspoon (1/5 oz.) Butter 1 tablespoon (-15 oz.) Butter 1 tablespoon (2/5 oz.) Sugar 2 tablespoons (3/s oz.) Molasses 1 tablespoon (3/5 oz.) Water 7/8 cup (7 fl.oz.) Water 7/8 cup (7 fl.oz.) Dry yeast 1 teaspoon (1/10 oz.) Dry yeast 1 teaspoon (1/10 oz.) 1 2 scoops of flour measured by the attached measuring cup, leveled at the top, will hold approximately this amount. Remove the bread pan from the oven area. Pull straight up, using the handle. Mount the kneading blade on the shaft. Be sure that there are no crumbs around the shaft. Place all the ingredients except the liquids and the yeast inside the bread pan. 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. Fold the handle down. Align the bread pan with guides on the left and right of the oven area. - Wipe off any moisture or foreign matter from the outside of the bread pan before inserting it into the oven area. - Be sure the bread pan contacts the bottom of the oven area and clicks into place. If the bread pan is not placed correctly, operation will not begin. Close the top lid. - - Fill the yeast dispenser with the correct amount of dry yeast. Yeast dispenser lid Close the yeast dispenser lid. Plug into a 120 volt outlet. 0:00 The display will light up. The display will light up. Basic breads Whole wheat breads Press Start pad. Start Select Select Press this pad to select WHOLE WHEAT BAKE. BASIC REST BAKE BAKE 4:00 Rest begins. Press Start pad. Start um 5.00 REST WHOLE WHEAT BAKE Rest begins. - Operation begins in the REST condition with gentle heat to warm the bread pan and ingredients. - A clicking noise may be heard during operation. This is not a malfunction. — The time required for each of the steps from rest to bake will vary slightly according to factors such as voltage fluctuation and room temperature. - During operation do not remove the pan, nor unplug the power cord. If the indicating lamp blinks and the beeper sounds, refer to 'Display Indications' (page 20). After rest, the process will proceed to knead, then to rise and finally, bake. Process: REST KNEAD-RISE — BAKE BASIC REST BAKE The time remaining until the bread is finished is displayed in hours and minutes. (3:59, 3:58...) The above display is for BASIC-BAKE mode. - 14 — The beeper will sound eight times and the indicating lamp will flash when the bread is baked. Beep Beep Beep When the beeper stops, promptly open the lid and remove the bread pan using oven mitts. The display will go out when the beeper stops, but the indicating lamp will flash until the bread pan is removed for 1 hour. The bread pan will be very hot. Do not place it on any plastic surfaces. Handle carefully. Turn the pan upside down. Shake the pan several times to release the bread. Place the bread on a wire rack to allow the steam to escape and allow it to cool. If the kneading blade comes out with the bread, use a heat-resistant plastic utensil to remove it! A metal utensil may scratch the finish of the kneading blade. The bread and the kneading blade will be very hot. Unplug after use. Baking basic breads and whole wheat breads using the BAKE (RAPID) mode Follow the same steps as in pages 13–15 except step 10. For step 10, follow the instructions below. Select Press this pad to select BASIC-BAKE (RAPID) or WHOLE WHEAT-BAKE (RAPID) mode. Press Start pad. BASIC REST Start BAKE Rest begins. BAKE RAPD) 3:00 (RAPID) The above display is for BASIC-BAKE (RAPID) mode. - Operation begins in the REST condition with gentle heat to warm the bread pan and ingredients. - 15 - Baking basic breads using the BAKE (LIGHT) mode This mode is for BASIC only. Follow the same steps as in pages 13—15 except step 10. For step 10, follow the instructions below. Press this pad to select BASIC-BAKE (LIGHT) mode. Select am Press Start pad. Start BASIC REST Rest begins. BAKE(LIGHT) BAKE (LIGHT 4:10 - Operation begins in the REST condition with gentle heat to warm the bread pan and ingredients. Baking basic breads and whole wheat breads using the timer The timer cannot be used for the BAKE (RAPID) mode or the DOUGH mode. Set the amount of time in which you want the bread to be completed. - - - - 9:00 pm start Example: If the present time is 9:00 pm, and you want the bread to be finished at 6:30 am tomorrow morning, set the timer to 9:30 (9 hours and 30 minutes), the time required until the completion of the bread. 6:30 am finish (9 hours and 30 minutes) / Follow the same steps as in pages 13—15 except step 10. For step 10, follow the instructions below. Press this pad to select the mode (not necessary for Select BASIC-BAKE mode). BASIC BAKE BASIC Timer BAKE Press either of these pads to set the amount of time in which you want the bread to be baked. (Time may be set for any length of time between 4 hours 10 minutes to 13 hours for BASIC, between 5 hours 10 minutes to 13 hours for WHOLE WHEAT. See page 12 for further explanation of the timer pads.) Press Start pad. Start BASIC REST Rest begins. BAKE The time remaining before bread is finished is displayed in hours and minutes. The above display is for BASIC-BAKE mode. - Operation begins in the REST condition with gentle heat to warm the bread pan and ingredients. – 16 – Making dough using the DOUGH mode Recipe examples Basic: Dinner Rolls Whole Wheat: Whole Wheat Bagels Ingredients Ingredients Bread flour 21/4 cups (101/2 oz.)1 Whole wheat flour 11/8 cups (54/4 oz.)2 Dry milk 2 tablespoons (-/s oz.) Bread flour 11/8 cups (51/4 oz.) 2 Salt 1 teaspoon (1/5 oz.) Salt 1 teaspoon (1/5 oz.) Butter 21/2 tablespoons (1 oz.) Butter 1 tablespoon (2/5 oz.) Sugar 3 tablespoons (1 oz.) Molasses 1 tablespoon (3/5 oz.) Water 5/8 cup (5 fl.oz.) Water 2/3 cup (51/3 oz.) Dry yeast 1 teaspoon (1/10 Oz.) Dry yeast 11/2 teaspoons (1/5 oz.) 1 2 scoops of flour measured by the attached measuring cup, leveled at the top, will hold approximately this amount. 2 1 scoop of flour measured by the attached measuring cup, leveled at the top, will hold approximately this amount. See pages 13–14 for steps 1–9. Select BASIC mode Press to select the BASIC DOUGH mode or the WHOLE WHEAT DOUGH mode. WHOLE WHEAT mode The remaining time is displayed in hours and minutes. BASIC REST Press Start pad. REST WHOLE WHEAT Start DOUGH DOUGH Rest begins. - Operation begins in the REST condition with gentle heat to warm the bread pan and ingredients. The beeper will sound eight times and the indicating lamp will flash when the dough is completed. Open the lid when the beeper stops. The display will go out Remove the bread pan. when the beeper stops, but Close the lid. the indicating lamp will Unplug after use. flash until the bread pan is removed for 1 hour. Follow rest of the procedure according to each recipe directions on P.28—P.33 (Basic) and P.37 (Whole Wheat). When baking is completed, remove from the oven, using your oven mitts and cool on a wire rack. The timer cannot be used for this mode. The timer cannot be used for this mode. – 17 – Slicing and Storing the Bread Cool the bread on a wire rack before slicing or storing the bread. Slicing homemade bread Storing homemade bread Homemade bread can be cut with a bread knife. 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 Place the loaf on its side and cut with a sawing freezer. motion. It is better to slice the loaf before freezing. How to Clean Before cleaning the unit, unplug and allow the unit to cool. Yeast dispenser opening Body and Lid Body and lid should be wiped clean with a damp cloth. Use only mild liquid detergent. A Lid Body Do not use cleansers, steel wool pads, or other abrasive materials. Do not use benzine, thinner, alcohol, etc. Be careful of the yeast dispenser opening. Temperature sensor Wipe gently and avoid bending the temperature sensor. Temperature sensor Yeast dispenser Yeast dispenser Wipe clean with a dry cloth. If a damp cloth is used, the dispenser must be allowed to dry completely before reuse. Bread pan and kneading blade Remove them from the body and wash with a sponge after each use. The inside of the pan and kneading blade are coated with a non-stick finish. Avoid using harsh cleansers or sharp objects when cleaning. Do not leave any part immersed in water. Promptly hand wash all parts of the bread pan and wipe dry. Kneader mounting shaft Measuring cup and spoon Rinse and wipe dry. - Be sure that all moisture inside the unit and the bread pan has dried completely before storing. — 18 — .......... . Leakage of Bread Ingredients from Bread Pan ......... - After extended usage, a small quantity of ingredients may leak out from the outlet of the bread pan. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be discharged to prevent rotation stoppage. -When the ingredients block the outlet and the kneader mounting shaft is no longer able to rotate, it is necessary to exchange the kneader mounting shaft unit for a new one. Consult with your authorized Panasonic Service Center for exchange of the part. -Kneader mounting shaft unit Outlet 11012999 Specifications Power supply 120 V AC 60 Hz Power consumed 410 W Capacity Min. 11/8 cups (51/4 oz.) – Max. 21/4 cups (101/2 oz.) of bread flour/whole wheat flour Timer Digital timer (up to 13 hours) Protective device Self-resetting motor protector 13' x 14' x 93/4' Dimensions (H x W x D) Weight approx. 16 lbs. Accessories Measuring cup Measuring spoon - 19 - Display Indications for Abnormal Conditions When the Start pad is pressed Reason How to reset Display Beep Beep Bear Pegs .... The oven area is hot (above 105°F). This may occur during repetitive use. You must allow the unit to cool down before reusing. When the oven area has cooled, all of the indications will go out. Press release pad, and son pad. TEMP Display lamp blinks. Beeper sounds. Beep Beep Beer Bets... The bread pan either has not been placed or has been placed incorrectly in the unit. Place the pan correctly and then press star pad again. When the pan is placed correctly, all of the indications will go out. CHECK PAN During a power outage: Display Reason O There has been an interruption in the power supply (power failure, unplugging of the power cord, or a malfunctioning of household fuse or breaker). How to reset If the outage lasts longer than 10 minutes, the operation of the unit stops. Remove the dough and start again using all new ingredients. If the interruption in the power supply is momentary, the operation will not be affected. This display appears and operation stops. BASIC RISE BAKE There has been a 10-minute or If the power is restored within 10 less power outage. (The power plug minutes, the bread maker will operate has been inadvertently pulled out or again. However, the bread may not the breaker has activated.) Alert turn out well. indicator appears in the display. ALERT Operation continues About the motor protection device. 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. It is recommended to restart with fresh ingredients. Remedy 1 If the kneading blade is restricted by hard dough, take out the dough. The unit will restart 30 minutes later. Remedy 2 Check to see if the blade spindle 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. - 20 - Before Calling for Service BAKING RESULTS: Display 'CHECK PAN'. indicating lamp does not light and 'REST'does not appear on the display. Smoke Sides of emitted from bread steam vent collapse (on back of and bottom unit). is damp. Burning smell. Please check the following: Self-resetting motor protector activated. The motor resets after half an hour. Before resuming operation, make sure the kneader mounting shaft rotates.) Unplugged. Bread pan not placed correctly. oo Ingredient spilled on heater element. Power outage (display 0:00). Stop/Reset pad was pressed after starting. OPERATIONAL ERRORS Top lid was open during operation. Mode selection was wrong (DOUGH mode was chosen). Bread left in bread pan too long after baking. Bread sliced just after baking (Steam was not allowed to escape). Water added after kneading flour. Kneading blade not installed in pan. Not enough Flour Too much Not enough Too much Yeast MEASUREMENT ERRORS No yeast Not enough Water Too much No sugar INGREDIENT PROBLEMS Ingredients used other than prescribed. Old flour used. Flour Wrong type of flour used. Yeast was added directly to flour, (not to yeast dispenser). Old yeast used. Yeast Wrong type of yeast used. Cold water used, instead of lukewarm water in cold temperature. — 21 — Underbaked. Unleavened or not leavened enough Bread rises Bread too much. doesn't rise Top of bread Under Browned and Sides enough. floured browned. floured sides, brown but center sticky flour coated and raw. bottom. Slices unevenly and is sticky. o ooo 0 0 0 0 0 0 0 0 0 0 0 0 0 - 22 Basic Bake mode Recipes The timer may be used for recipes marked with D. BAKE (RAPID) mode may be used for recipes marked with R. The timer and the BAKE (RAPID) mode may not be used at the same time. TR Basic White Bread INGREDIENTS 21/4 cups bread flour 2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 7/8 cup water 1 teaspoon dry yeast TR Double Bran Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon brown sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/3 cup (1 oz.) bran flakes 1/4 cup (3/4 oz.) toasted bran 1 cup (8 fl.oz.) water 1 teaspoon dry yeast DR Anadama Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon dry milk 1 teaspoon salt 1/4 cup (1/2 oz.) cornmeal 1 tablespoon molasses 1 tablespoon olive oil 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast R Carrot-spice Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (1 oz.) carrots, grated 2 teaspoons allspice 1 tablespoon honey 3/4 cup (6 fl.oz.) water 1 teaspoon dry yeast T Bran Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon brown sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 3 tablespoons wheat bran 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast Cracked Wheat-Sunflower Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (1 oz.) cracked wheat cereal 1/4 cup (1 oz.) unsalted sunflower seeds 1 tablespoon honey 1 cup (8 fl.oz.) water 1 teaspoon dry yeast — 23 – Basic Bake mode Cranberry Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon +) sugar 1 teaspoon 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 3/8 cup (3 fl.oz.) cranberry juice 1/2 cup (4 fl.oz.) water 11/2 teaspoons dry yeast TR Herb Bread INGREDIENTS 21/4 cups bread flour 2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon garl salt 1 tablespoon butter 2 tablespoons parsley 1 tablespoon caraway seeds 1 tablespoon dill 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast ITBS shredded (drid) 3. см bread flour REgg Bread INGREDIENTS 21/4 cups 1 tablespoon +) 1 teaspoon 1 tablespoon 1 teaspoon 1 tablespoon sugar dry milk salt butter small egg milk, or enough to make 15/16 cup with the whole egg dry yeast Irish Soda Bread INGREDIENTS 21/4 cups bread flour 2 tablespoons sugar 1 teaspoon salt 1 tablespoon butter 1/2cup (29/10 Oz.) raisins 2 tablespoons caraway seeds 1 teaspoon baking soda 1 cup (8 fl.oz.) buttermilk 11/2 teaspoons dry yeast 3/4 cup (6 fl.oz.) 1 teaspoon This bread should be baked in BAKE (LIGHT) mode. Fruit Nut Bran Bread INGREDIENTS 21/4 cups bread flour 2 tablespoons brown sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (4/5 oz.) bran flakes 3 tablespoons toasted bran 1/4 cup (4/5 oz.) sliced almonds 1/4 cup (12/5 oz.) dried fruit bits 1 cup (8 fl.oz.) water 1 teaspoon dry yeast R Milk Bread INGREDIENTS 21/4 cups bread flour 2 tablespoons sugar 1 teaspoon 1 tablespoon butter 15/16 cup (71/2 fl.oz.) milk 1 teaspoon dry yeast salt This bread should be baked in BAKE (LIGHT) mode. - 24 Basic Bake mode Multigrain Bread INGREDIENTS 21/4cups bread flour 2 tablespoons whole wheat flour 2 tablespoons soy flour 2 tablespoons triticale flour 1 teaspoon millet flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1 teaspoon cornmeal 1 tablespoon cracked wheat cereal 2 tablespoons bran flakes 1 teaspoon flax seeds 1 tablespoon honey 1 cup water 1 teaspoon dry yeast If triticale flour is unavailable, use: 1 tablespoon of all purpose flour and 1 tablespoon of rye flour. R Orange Bread INGREDIENTS 21/4 cups bread flour 1 teaspoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1 tablespoon orange zest, chopped 7/16 cup (31/2 fl.oz.) orange juice 1/2 cup (4 fl.oz.) water 1 teaspoon dry yeast ROatmeal Bread INGREDIENTS 21/4 cups bread flour 2 tablespoons sugar 1 teaspoon salt 1 tablespoon butter 1/4 cup (4/5 oz.) oatmeal 1/2 cup (4 fl.oz.) milk 1/2 cup (4 fl.oz.) water 1 teaspoon dry yeast Pepperoni Bread INGREDIENTS 21/4 cups bread flour 2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/2 cup (2 oz.) pepperoni, chopped 1 cup (8 fl.oz.) water 1 teaspoon dry yeast ROatmeal-Applesauce Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (4/5 oz.) oatmeal 1/4 cup (21/10 Oz.) applesauce 1/2 teaspoon cinnamon 5/8 cup (5 fl.oz.) water 1 teaspoon dry yeast Cheese & Pepperoni Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1/4 cup (1 oz.) pepperoni, chopped 1/4 cup (11/5 oz.) provolone cheese, chopped 2 teaspoons Parmesan cheese, grated 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon oregano 1 teaspoon olive oil 3/4 cup (6 fl.oz.) water 1 teaspoon dry yeast - 25 - Basic Bake mode Poppy Seed-Lemon Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon 1 tablespoon butter 2 tablespoons poppy seeds 1 tablespoon lemon peel 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast salt R Pumpkin Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (14/5 oz.) pumpkin, cooked and mashed 3/4 cup (6 fl.oz.) water 1 teaspoon dry yeast Potato Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 3 tablespoons instant mashed potato flakes 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast Raisin Bread INGREDIENTS 21/4 cups 1 tablespoon 1 tablespoon 1 teaspoon 1 tablespoon 1/4 cup (11/2 oz.) 1/2 tablespoon bread flour sugar dry milk salt butter raisins cinnamon, optional water dry yeast 7/8 cup 1 teaspoon This bread should be baked in BAKE (LIGHT) mode. Pumpernickel Bread INGREDIENTS 2 cups (91/2 oz.) bread flour 1/4 cup (1 oz.) rye flour 1/4 cup (11/3 oz.) whole wheat flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 3 tablespoons cornmeal 2 tablespoons cocoa 2 tablespoons molasses 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast Rye Bread INGREDIENTS 21/4 cups 1/4 cup (1 oz.) 2 tablespoons 1 tablespoon 1 teaspoon 1 tablespoon 1 cup (8 fl.oz.) 1 teaspoon bread flour rye flour sugar dry milk salt butter water dry yeast - 26 - Basic Bake mode Rye Bread with Onions and Caraway INGREDIENTS 21/4 cups bread flour 1/4 cup (1 oz.) rye flour 2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (1'/s oz.) onions, chopped 11/2 teaspoons caraway seeds 3/4 cup (6 fl.oz.) water 1 teaspoon dry yeast DR Walnut Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (1 oz.) walnuts, chopped 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast Spicy Cheese Loaf INGREDIENTS 21/4 cups bread flour 2 teaspoons sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1 teaspoon dry mustard 1/4 teaspoon black pepper 1/2 cup (14/5 oz.) Cheddar cheese, shredded 1 tablespoon Worcestershire sauce 7/8 cup water 1 teaspoon dry yeast Yogurt Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 2 tablespoons sesame seeds 1/2 cup (41/2 oz.) yogurt 1/2 cup (4 fl.oz.) water 1 teaspoon dry yeast salt Swedish Limpa INGREDIENTS 21/4 cups bread flour 1/4 cup (1 oz.) rye flour 2 tablespoons brown sugar 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1 tablespoon orange peel, chopped 11/2 teaspoons caraway seeds 1/2 teaspoon fennel seed 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast Zucchini Bread INGREDIENTS 21/4 cups bread flour 1 tablespoon dry milk 1 teaspoon 1 tablespoon butter 1/4 cup (1 oz.) walnuts, chopped 1 teaspoon cinnamon 1/2 teaspoon ground cloves 3 tablespoons zucchini, grated 3/4 cup (6 fl.oz.) water 1 teaspoon dry yeast 27 - Basic Dough mode Dinner Rolls INGREDIENTS (Yield 12) 21/4 cups bread flour 3 tablespoons sugar 1 teaspoon salt 2 tablespoons dry milk 21/2 tablespoons butter or margarine 5/8 cup (5 fl.oz.) water 1 teaspoon dry yeast Starting with the wider end, roll up the wedge loosely towards the narrower end. 3/4 tablespoon egg, beaten for brushing on top poppy seeds, optional for sprinkling on top sesame seeds, optional for sprinkling on top Place seam side down on a greased baking pan. 3/4 tablespoon Variation: Whole Wheat Dinner Rolls. Use 11/2 cups bread flour instead of 21/4. METHOD Make the dough according to instructions on P.17. Divide the dough into 12 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. Spray water on top. Proof at 90°F for 30 to 50 minutes or until nearly doubled. Roll one end of the ball on a lightly floured surface to make a cone. Brush rolls with O beaten egg, sprinkle with poppy seeds or sesame seeds if desired. ... . Roll each cone 4 into a wedge shape, approximately 1/4 inch thick, using a rolling pin. Bake in 350°F Joven for 10 to 15 minutes or until golden brown. .. — 28 — Basic Dough mode Brioche INGREDIENTS (Yield 8) 21/4 cups bread flour 11/2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon salt 1/4 cup (2 fl.oz.) water 6 tablespoons butter or margarine 3 large eggs 2 teaspoons dry yeast Place the dough in the tin large end first. With fingertips, press the small ball around its circumference into the large one. egg, beaten for brushing on top 8 brioche or cake cups Place tins on baking pan. Spray water on O top. Proof at 90°F for 30 to 50 minutes or until the larger ball rises above the tin. METHOD Make the dough according to instructions on P.17 Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes. Brush with beaten egg. Divide the U dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. Bake in 350°F oven for 10 to 15 minutes or O until golden brown. Using the edge 4 of the hand, pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so that both parts are round. Use the edge of the hand and roll. — 29 Basic Dough mode Croissants INGREDIENTS (Yield 12) 21/4 cups bread flour 11/2 tablespoons sugar 2 tablespoons dry milk 1 teaspoon salt 2/3 cup (51/3 fl.oz.) water 11/2 tablespoons butter or margarine 2 teaspoons dry yeast Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. 5 oz. butter or margarine, chilled for folding in the dough egg, beaten for brushing on top Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes. METHOD Make the dough according to instructions on P.17 Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes. Place the dough at I right angles to the previous position in #5. Roll out into 10 x 101/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. Roll 5 oz. of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour. Cut dough O crosswise into thirds. Cut each third in thirds. Cut each third diagonally to form two triangles. Roll out the 4 dough on a lightly floured surface into a 10 x 101/2 inches rectangle. Roll up each triangle loosely, starting from the side opposite the point. Curve ends. - 30 — Basic Dough mode Brush Place seam side down on a greased baking pan. croissants with beaten egg. Spray water on top. Proof at 90°F for 30 to 50 minutes or until nearly doubled. 1 Bake in 375°F oven for 10 to 15 minutes or until golden brown. Place the filling of your choice in the center of each square. Brush the four corners lightly with water to help them seal when pressed together. Variation: Danish Pastries INGREDIENTS (Yield 6) 13/4 cups (81/5 oz.) bread flour 3/4 cup (31/2 oz.) cake flour 21/2 tablespoons dry milk 3/4 teaspoon salt 31/2 tablespoons butter (1.4 oz.) 1/2 cup (4 fl.oz.) water 2 teaspoons dry yeast 1/2 cup butter or margarine for folding in the dough egg, beaten for brushing on top Fillings 1/2 - 3/4 cup apricot jam or marmalade 1/4 - 1/3 cup canned fruit filling or preserves 1/2 - 3/4 cup nut streusel 1/2 — 3/4 cup cheese filling Fold two + opposite corners over the center. Press down firmly to seal together. METHOD Follow steps 1 to 6 on P.30. Follow step 7, but repeat the process of folding into thirds and placing in the refrigerator four times, instead of three. Finally, wrap and chill for several hours or overnight. Fold the other two corners over the center and press all four corners tightly together. Roll out the L dough into 10 x 101/2 inches. Cut into 6 squares. Roll each out into about 7 inch square. Place on greased baking pan. Spray water on top. 7 Proof, brush with beaten egg and bake as croissants. - 31 - Basic Dough mode French Bread (Baguette) Danish Rolls INGREDIENTS (Yield 2) 21/4 cups bread flour 1 teaspoon salt 11/2 teaspoons sugar 11/2 teaspoons butter or margarine 3/4 cup (6 fl.oz.) water 1 teaspoon dry yeast INGREDIENTS (Yield 10) 13/4 cups (81/5 oz.) bread flour 1/2cup (21/3 oz.) all purpose flour 4 tablespoons sugar 3 tablespoons dry milk 1 teaspoon salt 1/3 cup (21/10 Oz.) butter or margarine 1/2 cup (4 fl.oz.) water small egg 2 teaspoons dry yeast 2 tablespoons poppy seeds, optional for sprinkling on top 1/3 cup (3 oz.) 1/4 cup (2/3 oz.) 1/2 cup (2 oz.) METHOD 4 Make the dough according to instructions on P.17. Divide the dough into 2 equal portions. Roll each portion into a ball. Place the dough in a greased bowl. Cover. Rest for about 20 minutes. (Place in the refrigerator during the summer time.) Roll each ball into a rectangle, using a rolling raisins, for filling sliced almonds, or mixed nuts, chopped for rolling in cinnamon, for filling granulated sugar, for filling egg, beaten for brushing on 1 tablespoon 2 tablespoons top 4 pin. Starting at one short edge, roll the dough up tightly into a thin log, pinching the edges to seal. Taper and round ends. Place on a greased baking pan. Spray water on top. Proof at 90°F for 60 minutes or until nearly doubled. Brush with water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of the logs. Sprinkle with poppy seeds if desired. METHOD Make the dough according to instructions on P.17. Place the dough in a greased bowl. Cover. Rest the dough in a refrigerator for 30 minutes. Roll out the dough on a lightly floured surface into a 10 x 16 inch rectangle. Spread the filling over the dough. Starting at one short edge, roll the dough up tightly into a log. Brush with beaten egg over the sealed end. Bake in 375°F oven for 25 to 30 minutes or Juntil golden brown. If your oven allows for steaming, bake with steam for first 10 minutes. Cut the log into 10 equal portions. / 1 O Place on a O greased baking pan. Spray water on top. Proof at 90°F for 20 to 30 minutes. Brush rolls with beaten egg. 4 Bake in 375°F oven for 10 to 15 minutes or until golden brown. - 32 - Basic Dough mode Doughnuts Pizza INGREDIENTS (Yield 12) 11/2 cups (7 oz.) bread flour 3/4 cup (31/2 oz.) all purpose flour 3 tablespoons sugar 2 tablespoons dry milk 1 teaspoon salt 21/2 tablespoons butter or margarine 3/4 cup (6 fl.oz.) water 1 teaspoon dry yeast INGREDIENTS (Yield 4) 21/4 cups bread flour 1 teaspoon salt 11/2 teaspoons vegetable oil 3/4 cup (6 fl.oz.) water 1 teaspoon dry yeast 2/3 cup (10 oz.) 2 cups (8 oz.) pizza sauce, for brushing on top mozzarella cheese, for sprinkling on top Toppings 3 oz. 1/2 cup (2 oz.) semi sweet chocolate, melted blanched almonds, chopped powdered sugar whipped cream cinnamon sugar METHOD Make the dough according to instructions on P.17. 1/2 cup 1/2 cup 1/2 cup (23/4 oz.) Divide the dough into 4 equal portions. Roll each portion into a ball. METHOD 4 Make the dough according to instructions on Place on a lightly floured surface. Cover with J a plastic wrap and rest for 20 minutes. I P.17. Roll out each ball into a flat circle. Divide the dough into 12 equal portions. < Roll each portion into a ball. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes. Place on a greased baking pan. Prick the surface with a fork. Shape each ball as desired, in a ring, twisted, or in an oval shape. Place on a greased baking pan. Brush with 2 tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of your choice. Proof at 90°F for 30 minutes or until nearly doubled. 7 Bake in 500°F oven for 12 to 15 minutes or 1 until ingredients are cooked and the dough is crisp and slightly brown. Deep fry the doughnuts in 360°F oil until O golden brown. Let cool. 7 Garnish with your choice of toppings. o If desired, cut a hole on one end of O doughnut and fill with jelly or your favorite filling. - 33 - Whole Wheat Bake mode DR 100% Whole Wheat Bread INGREDIENTS 21/4 cups whole wheat flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1 tablespoon molasses 7/8 cup water 1 teaspoon dry yeast Multigrain Bread II INGREDIENTS 11/8 cups (51/4 oz.) whole wheat flour 1 cup (47/10 OZ.) bread flour 2 tablespoons soy flour 2 tablespoons triticale flour 1 tablespoon oats 2 tablespoons toasted bran 1 tablespoon cracked wheat cereal 1 teaspoon millet flour 1 teaspoon flax seeds 1 teaspoon cornmeal 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1 tablespoon molasses 1 cup (8 fl.oz.) water 1 teaspoon dry yeast If triticale flour is unavailable, use: 1 tablespoon of all purpose flour and 1 tablespoon of rye flour. 1) R Light Whole Wheat Bread (50% Whole Wheat Bread) INGREDIENTS 11/8 cups (51/4 oz.) whole wheat flour 11/8 cups (51/4 oz.) bread flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1 tablespoon molasses 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast O Seven Grain Bread INGREDIENTS 21/4 cups whole wheat flour 1/4 cup (12/5 oz.) 7-grain cereal 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 2 teaspoons molasses 1 cup (8 fl.oz.) water 1 teaspoon dry yeast TR Millet Bread INGREDIENTS 11/8 cups (51/4 oz.) whole wheat flour 14/8 cups (51/4 oz.) bread flour 1/4 cup (12/5 oz.) millet flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 3 tablespoons toasted bran 1 tablespoon molasses 1 cup (8 fl.oz.) water 1 teaspoon dry yeast O ® Triticale Honey Bread INGREDIENTS 21/4 cups whole wheat flour 1/4 cup (12/5 oz.) triticale flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1 teaspoon honey 1 cup (8 fl.oz.) water 1 teaspoon dry yeast If triticale flour is unavailable, use: 2 tablespoons of all purpose flour and 2 tablespoons of rye flour. - 34 - Whole Wheat Bake mode R Whole Wheat Apple-Raisin Bread INGREDIENTS 11/8 cups (51/4 oz.) whole wheat flour 11/8 cups (51/4 oz.) bread flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (2 oz.) apple sauce 1/4 cup (11/2 oz.) raisins 1/2 teaspoon cinnamon 2/3 cup (51/3 fl.oz.) water 1 teaspoon dry yeast Whole Wheat Irish Soda Bread INGREDIENTS 11/8 cups (51/4 oz.) whole wheat flour 11/8 cups (51/4 Oz.) bread flour 1 teaspoon salt 1/2 tablespoon butter 1/2 cup (3 oz.) raisins 1 teaspoon baking soda 1 cup (8 fl.oz.) buttermilk 2 tablespoons caraway seeds 11/2 teaspoons dry yeast D Whole Wheat Date-Nut Bread INGREDIENTS 21/4 cups whole wheat flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/3 cup (11/2 oz.) dates, chopped 1/4 cup (1 oz.) pecan nuts, chopped 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast TR Whole Wheat Oat Bran Bread INGREDIENTS 21/4 cups whole wheat flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (11/4 oz.) oat bran 1 tablespoon molasses 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast To Whole Wheat Honey-Walnut Bread INGREDIENTS 21/4 cups whole wheat flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (1 oz.) walnuts, chopped 2 teaspoons honey 15/16 cup (71/2 fl.oz.) water 1 teaspoon dry yeast Whole Wheat Orange Anise Bread INGREDIENTS 21/4 cups whole wheat flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 2 tablespoons orange zest 11/2 teaspoons anise 1/2 cup (4 fl.oz.) orange juice 1/2 cup (4 fl.oz.) water 1 teaspoon dry yeast - 35 - Whole Wheat Bake mode D® Whole Wheat Peanut Sesame Bread INGREDIENTS 21/4 cups whole wheat flour 1 tablespoon dry milk 1 tablespoon brown sugar 1 teaspoon salt 1/4 cup (2 oz.) peanut butter 2 tablespoons sesame seeds 1 cup (8 fl.oz.) water 1 teaspoon dry yeast & Whole Wheat Yogurt Bread INGREDIENTS 21/4 cups whole wheat flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon butter 2 tablespoons sesame seeds 1/2 cup (41/2 oz.) yogurt 1/2 cup (4 fl.oz.) water 1 teaspoon dry yeast Whole Wheat Prune Bread INGREDIENTS 21/4 cups whole wheat flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup (1 oz.) prunes, chopped 1 tablespoon molasses 1 cup (8 fl.oz.) water 1 teaspoon dry yeast – 36 – Whole Wheat Dough mode Whole Wheat Bagels Whole Wheat Soft Pretzels INGREDIENTS (Yield 6) 11/8 cups (51/4 oz.) bread flour 11/8 cups (51/4 oz.) whole wheat flour 1 teaspoon salt 1 tablespoon butter 2 tablespoons molasses 2/3 cup (51/3 oz.) water 11/2 teaspoons dry yeast INGREDIENTS (Yield 8) 11/8 cups (51/4 oz.) bread flour 11/8 cups (51/4 OZ.) whole wheat flour 1 tablespoon dry milk 1/2 teaspoon salt 1 tablespoon shortening 2 tablespoons molasses 5/8 cup (5 fl.oz.) water 1 teaspoon dry yeast 3/4 tablespoon 3/4 tablespoon poppy seed, optional for sprinkling on top sesame seeds, optional for sprinkling on top 3/4 tablespoon egg, beaten for brushing on top black sesame seeds, optional for sprinkling on top coarse salt, optional for sprinkling on top METHOD Make the dough according to instructions on I P.17. 1/4 cup (2 oz.) Rest in a greased covered bowl in refrigerator for 20 minutes. METHOD Make the dough according to instructions on P.17. Divide the dough into 6 equal portions. U Roll each portion on a lightly floured surface into a log, approximately 3/4 inch thick and 8 inches long, using the palm of your hand. Divide the dough into 8 equal portions. Roll each 4 portion on a lightly floured surface into a ball. Cover with a plastic wrap and rest for 20 minutes. Seal the ends together tightly to make a ring with a 11/2 to 2 inch hole in the center. Using the palm of the hand, roll each unit on a lightly floured surface into a rope of about 10 inches long. Place on a greased baking pan. Spray water on top. Proof at 90°F for 30 minutes to 45 minutes. Twist once 4 where the dough overlaps. Bring 1 gallon water with 1 tablespoon sugar to a boil. Reduce to a simmer. Cook 4 or 5 bagels at a 1 time for 7 minutes, turning once. Drain well. Place on a greased baking pan. Lift ends across to opposite edges. Tuck ends under. Sprinkle tops with poppy seeds or sesame seeds, if desired. Bake in 450°F oven for 25 to 30 minutes until golden brown, turning them over after half the baking time. Place on a greased baking pan. Spray water O on top. Proof at 90°F for 30 to 50 minutes. 7 Brush with beaten egg. Bake in 375°F oven for 15 to 22 minutes. Problems and Causes on Breads Baked in Dough mode Problem Causes Problem Causes Shape Poor volume Crust Too dark Measurement errors too much salt too little liquid too little yeast Wrong type of flour used Oven too hot Measurement errors (Too much sugar or milk) Insufficient proofing Oven temperature too high Baking time too long Insufficient water sprayed Too much volume Too pale Measurement errors too little salt too much yeast Over proofed Measurement errors (Too little sugar or milk) Over proofed Oven temperature too low Baking time too short Too much water sprayed Poor shape Too much liquid Wrong type of flour used Old flour used Improper shaping or proofing Too thick Split or burst crust Under proofed Insufficient water Oven too hot Insufficient water sprayed Uneven heat in oven Measurement errors (Too little sugar or fat) Baked too long and/or at wrong temperature Too little water sprayed Texture & Crumb Too dense Flavor Poor flavor Inferior, spoiled, or rancid ingredients Under or over proofed Measurement errors too much salt too little liquid too little yeast Under proofed Measurement errors too much liquid too much yeast) Over proofed Pan too large Too coarse or open Poor texture or crumby Wrong type of flour used Too little salt Over proofed Over temperature too low Q & A Q May I open the lid during operation? You may observe the initial processes up to and during kneading. However, it is not recommended to open the lid during the rising and baking processes because the heat, necessary to build up within the unit, may escape. Q May I use home-ground or home-milled flour? A No. Home ground or home milled flour is too coarse for breads baked in Bread BakeryTM. Q May I use whole grains or coarse cracked grains? A No, it is not recommended. The bread will be low as the grains will cut the gluten network of the dough. Q Are the parts of the unit dishwasher-safe? A No. Follow instructions on P.18 on how to clean the parts. Q A The top of the bread is very uneven. Why? At the gas releasing process, the kneading blade turned the dough upside down, leaving an uneven surface on the top. This happens by chance, and it is not due to the malfunctioning of the unit. The blade does not come off after baking, what should I do? Fill 1/4 of bread pan with warm water. Leave aside for about 5 minutes, then try to remove the blade again. A - 38 - PANASONIC COMPANY. DIVISION OF MATSUSHITA ELECTRIC CORPORATION OF AMERICA 1 Panasonic Way A Secaucus, New Jersey 07094 PANASONIC COMPANY (WEST) OF AMERICA DIVISION OF MATSUSHITA ELECTRIC CORPORATION OF AMERICA 6550 Katella Ave. Cypress, California 90630 SD-BT55P K o 5 PANASONIC SALES COMPANY, DIVISION OF MATSUSHITA ELECTRIC OF PUERTO RICO, INC. San Gabriel Industrial Park, San Gabriel Industrial Park, A 65th Infantry Ave. KM. 9.5 Carolina, Puerto Rico 00630 Panasonic DZ50A103 MU913-3921. Printed in Japan murs:sez), Fried in daran :

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