Panasonic
Bread Bakery
Automatic Bread Maker
SD-BT2P
Cook Book
Operating Instructions
■m
CONSTRUCTION OF THE AUTOMATIC BREAD MAKER
Notes on Operation
★ The Automatic Bread Maker will not
operate unless the bread pan is
securely locked in position.
★ The kneading blade must be firmly
locked in position before commencing
operation. Blade should lie flat at start
of operation. After each operation is
complete, remove blade and wash
carefully to remove any traces of
dough/crust before re-using.
★ For notes on use of the control panel
see over and refer to Operating
Instructions.
f
STEP BY STEP - HOW TO USE
Weigh flour carefully and add to the pan with all other ingredients, including the
measure of yeast.
NOTE : Don’t put the yeast in the dispenser in the lid. (No longer used for NZ yeast)
Place bread pan into the oven area and press down until the pan clicks.
Fold down the handle.
Press START and the Breadmaker selects 4 hour program.
or
For the TIME DELAY function.
Press the left hand Timer Set pad once and 13 hours will be automatically selected.
For shorter time periods, keep the finger on the pad to count down in 10 min
intervals.
Press START
For Dough function.
Press the Select Pad until DOUGH appears. 1 hour, 55 mins is automatically
selected.
Press START
Contents
PAGE
INTRODUCTION
THE ROLE OF INGREDIENTS INBREAD MAKING 5-6
RECIPES
Index
................................
4
7-11
12
INTRODUCTION
This new supplementary cookbook is especially
designed for your Bread Bakery.
It includes new recipes, as well as some modified
and improved recipes from the previous
cookbook.
Please use this cookbook instead of the
books supplied with your Bread Bakery.
Bread should be included as part of our daily diet
it provides carbohydrates plus protein, B vitamins
and minerals.
The Panasonic Bread Bakery makes bread baking
simple, follow the recipes carefully - ensuring that
all ingredients are precisely measured and good
quality breads and rolls will be produced.
Use the measurements below as a guideline - all
ingredients have been measured using standard
metric cups and measuring spoons except for
flour which has been weighed for accuracy as
different flours, stored under different conditions
tend to weigh differently.
Do not leave any part of the bread pan
immersed in water. Promptly hand wash all
parts of the bread pan and wipe dry. Long
soaking of the bread pan may result in damage
to the shaft bearing assembly.
Liquid Ingredients
1 t = 5 mis
1 T
1 d = 10 mis
1 c
'/2C
Dry Ingredients
1 c flour = 150 grams (approx)
= 15 mis = 3 t
2 t
= 250 mis
= 125 mis
The Role of Ingredients in Bread Making
The ingredients used in bread baking all play
an important part in the quality of the bread
produced.
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.
FLOUR
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.
If 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.
Flours 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.
SUGAR
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.
SALT
Salt is very important in bread making as it
gives the bread a more even texture.
It also controls the action of the yeast by
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.
FATS
The main purpose of fats in bread baking is to
tenderise and soften the bread and to
enhance the flavour and richness. Although
the addition of fat is not essential, breads
made without fat will have less flavour and will
not keep as well.
The best flavour is achieved when butter is
used - it should be softened to help mixing.
Other fats can be used. These include
vegetable oil, margarine or shortening.
Remember that these may alter the flavour and
texture.
LIQUIDS
Liquids are important in bread baking, a small
change in the quantity may affect the height
and the texture of the bread.
Liquid is needed to form the bread's gluten
framework.
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.
If 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 time delay is being
used.
MILK AND MILK PRODUCTS
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 time delay is being
used.
ASCORBIC ACID - VITAMIN C
Is a bread improver which helps to overcome
some of the problems that arise due to the
variable quality of New Zealand flour. It acts by
promoting the formation of a stable gluten
framework, and helps produce a softer, finer
textured loaf.
It is available from chemist shops and some
grocery stores in the following forms;
■ powder
■ crystalline granules
■ tablets
Use 'At powder or granules per load of bread
or batch of bread rolls.
YEAST
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 a crisp brown crust and a soft moist
even crumb.
Yeast in the following forms can be used in the
bread bakery;
■ Active Dry Yeast - yellow lid
■ Surebake Yeast - red lid
Surebake is active yeast mixed with additives to
enhance the action of the yeast - these
additives include wheat flour, baking fats (to
strengthen the gluten and improve texture),
calcium carbonate, ascorbic acid and
potassium bromate.
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 such as oats,
rice, barley and rye.
Surebake is added to the bread pan with all
other ingredients at the beginning of the
process.
Granulated yeast is also placed in the pan
directly.
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
■ When using time delay, remember to reduce
the quantity of yeast being used by
'A teaspoon.
■ Place yeast in bread pan before all 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.
White Bread
Spicy Cheese Bread
2 t Surebake yeast
300 g white fiour
I t sugar
1 t sait
] T miik powder
I T butter / margarine
220 ml water
■ Remove the bread pan from the Bread
Bakery.
■ Mount the kneading blade on the shaft.
■ Place the yeast in the bread pan - best
results are achieved if yeast is added before
the other ingredients.
■ Add the flour and all dry ingredients.
■ Pour the water into the bread pan.
■ Place the bread pan inside the Bread Bakery.
■ Select required programme. Bread four
hours or delay start.
2 t
300 g white flour
2 t
1 T milk powder
1 t salt
1 T butter
It dry mustard
'At black pepper
I T
'Ac finely grated cheese
200 ml
Surebake yeast
sugar
Worcestershire sauce
water
Whole Wheat Date anc
Nut Bread
2 t Surebake yeast
300 g
1 t
I T
wholemeal flour
salt
butter
Use these instruction to make all the
breads in this booklet. Refer to pages
9-11 for Dough recipes and instructions.
HELPFUL HINT
If poorly shaped loaves are experienced when
making wholemeal breads, the addition of IT
Gluten flour is recommended.
'Ac
'A c
I T milk powder
230 ml
dates, chopped
pecans or walnuts, chopped
water
50% Wholemeal Bread
Raisin
Bread
2 t
150 g
150 g
1 t
1 T
1 T treacle
1 T
230 ml
Surebake yeast
wholemeal flour
plain flour
salt
milk powder
butter
water 1 t
100% Wholemeal Bread
2 t Surebake yeast
300 g wholemeal flour
I T treacle
1 T milk powder
1 T butter / margarine
1 t salt
230 ml water
2 t
300 g
V4 c raisins (small)
1 T
2 t
1 T
1 t
230 ml
■ Add the
Surebake yeast
white flour
butter
cinnamon
milk powder
sugar
salt
water
raisins after 45 minutes from the start.
Kibbled Wheat and
Pumpkin Kernel Bread
I '/21 Surebake yeast
250 g white flour
50 g wholemeal flour
1 T butter
'/4 c kibbled wheat
'/4 c pumpkin kernels
Mixed Grain Bread
2 t Surebake yeast
150 g white flour
150 g wholemeal flour
1 T milk powder
1 T butter
1 t sugar
1 t salt
2 T kibbled wheat
1 T bran flakes
I T wheatgerm flakes
230 ml water
8
1 T honey
1 t salt
230 ml water
Rye Bread
2 t
250 g
50 g
1 t
1 T
1 t
1 T
230 ml
Surebake yeast
white flour
rye flour
sugar
milk powder
salt
butter
water
Whole Wheat Yoghurt
Wholemeal Rolls
Bread
2 t Surebake yeast
300 g wholemeal flour
1 T butter
1 T milk powder
1 t salt
2 T sesame seeds
1 t sugar
'/2 c yoghurt
165 ml water
1 '/21 Surebake yeast
250 g white flour
50 g wholemeal flour
1 t sugar
1 T milk powder
1 t salt
1 T butter / margarine
200 ml water
I beaten egg (to brush tops of rolls)
poppy or sesame seeds to sprinkle
on top
■ Remove the bread pan from the Bread
Bakery.
■ Mount the kneading blade on the shaft.
■ Place the yeast in the bread pan - best
results are achieved if the yeast is added
before the other ingredients.
■ Add the flour and all dry ingredients
■ Pour the water into the bread pan.
■ Place the bread pan inside the Bread Bakery.
Select dough.
■ The beeper will sound when the dough is
completed.
■ Turn the dough out into a greased bowl.
Cover. Let the dough rest for 20 minutes in
the refrigerator.
■ Divide into 9-12 even sized portions - shape
into rolls (you may need to use floured
hands) and place on a greased baking tray.
Cover and leave to rise for 30-50 minutes
(best rising temperature 30-35°C) or until
almost doubled in size.
■ Brush the tops with beaten egg, then
sprinkle with poppy or sesame seeds.
■ Bake at 200°C for 1 5-20 minutes or until
golden brown.
■ Remove from tray and cool on a wire rack.
Hot Cross Buns
Focaccia - Italian Savoury
2 t Surebake Yeast
300 g white flour
'A t salt
4 T butter
'A c sultanas
1 T milk powder
2 T brown sugar
1 'A t all spice or mixed spice
1 egg
1 T grated orange rind
130 ml water
■ Place all ingredients, yeast first, into bread
pan, select dough programme.
■ When programme is complete, place dough
in a greased bowl and cover. Rest for 20-30
minutes.
■ Shape into 8 or 10 buns depending on the
size required. Rest.
■ Cover and allow to rise until doubled in size.
■ Put on crosses.
■ Bake 200°C for 10-15 minutes or until
golden brown. Brush over the glaze.
Crosses
'A c flour
2 T oil
water to mix
Glaze
3 T milk
3 T castor sugar
Crosses
Mix flour and oil then add water to make a stiff
paste. Pipe into the shape of crosses.
Glaze
Boil together until syrupy - brush over cooked
buns when they are removed from the oven.
Flat Bread
1 'At
375 g
1 t
1 t
1 T
1 T
250 ml
■ Make dough using dough setting.
■ Roil or pat the dough into a rectangle
approximately 22 x 16cm.
■ Dimple the top every 6cm by pressing your
finger well into the dough.
■ Cover and leave to rise in a warm place for
30-50 minutes. Best rising temperature 3035°C.
Combine:
2 T lite olive oil
'A t salt - coarse sea salt, if available
1 t dried basil
1 t dried rosemary
1 t dried thyme
■ Brush the surface of the dough with the
herbed oil.
■ Bake at 200°C for 20-25 minutes, until
golden brown.
Variations
■ Add finely chopped bacon and onion to the
herbs and olive oil and spread over bread,
do not add salt.
or
Add bacon and onion to the dough
ingredients - make dough and then top with
the herb mixture.
Surebake yeast
white flour
sugar
salt
milk powder
butter
water
Brioche
PizzaBase
1 T
280 g
2
2 t sugar
72 t salt r/2T olive oil
80 g butter
35 ml
1
Make the dough as in steps 1-7 Wholemeal
Rolls.
Let the dough rest in the refrigerator in a
greased bowl for 20-30 minutes.
Turn out onto a floured surface. With floured
hands divide the dough into 12 balls, divide
each ball into one large and one small ball.
Place each large ball in a greased brioche or
muffin cup. With floured fingers, make an
indentation in each large ball. Place the
small ball in each indentation.
Cover and let rise for 30-40 minutes, or until
almost doubled in size.
Surebake yeast JV2T
white flour
eggs (size 7) 72 t salt
milk (fresh)
beaten egg for brushing top of
brioche
300 g
72 t
125 ml
Pizza ingredients, cheese, f
etc.
■ Make the dough as in st(
Rolls.
Let dough rest in the refrigerator in a
greased bowl.
Shape dough into a circle - for a single pizza
or divide up and make individual sized
pizzas.
Let rest at room temperature for 10 minutes.
Top the pizza base with your choice of
fillings.
Bake at 220°C for 1 5-20 minutes or until
golden brown.
Surebake yeast
white flour
sugar
water
Brush brioche with beaten egg. Bake at
200°C for 10-15 minutes, or until light
golden brown.
1 1
Index
PAGE
White Bread................................................................................................. 7
Spicy Cheese Bread 7
Whole Wheat Date and Nut Bread 7
50% Wholemeal Bread................................................................................8
100% Wholemeal Bread 8
Mixed Grain Bread.......................................................................................8
Raisin Bread.................................................................................................8
Kibbled Wheat and Pumpkin Kernel Bread 8
Rye Bread....................................................................................................8
Wholemeal Rolls 9
Whole Wheat Yoghurt Bread 9
Hot Cross Buns..........................................................................................10
Focaccia - Italican Savoury Flat Bread 10
Brioche........................................................................................................I 1
Pizza Base................................................................................................11
Fisher & Paykel Limited,
Panasonic Division,
Private Bag,
Panmure,
Auckland,
N.Z.
Part No. 560595 12
Loading...