Panasonic SD-255, Operating Instructions And Recipes

18

19

Recipes

[french]

(white flour/wholemeal 
flour)

Make bread with a crispy 
crust and texture.

 :  Timer can be used 

for recipes with this 
symbol (4-13 hours)

Seeded Rye

‘Rye’-‘Bake’ (3h 30m)   

Yeast

2 1/2tsp

Rye Flour

500

g

 (1lb 2oz)

Sugar

2tsp

Oil

3tbsp

Salt

2tsp

Poppy Seeds

2tbsp

Linseeds

3tbsp

Sunflower Seeds

3tbsp

Water

430ml

Rye and Spelt

‘Rye’-‘Bake’ (3h 30m)   

Yeast

2tsp

Rye Flour

250

g

 (9oz)

Spelt Flour

250

g

 (9oz)

Honey

2tsp

Oil

3tbsp

Salt

2tsp

Water

360ml

•  This loaf has a flat or slightly sunken top.

Spelt

‘Rye’-‘Bake’ (3h 30m)   

Yeast

1 1/2tsp

Spelt Flour

400

g

 (14oz)

Honey

1tsp

Oil

3tbsp

Salt

1tsp

Water

300ml

•  This loaf has a flat or slightly sunken top.

Fruity Spelt

‘Rye’-‘Bake’-‘Medium’ Crust (3h 30m)   

Yeast

1 1/2tsp

Spelt Flour

500

g

 (1lb 2oz)

Honey

1tsp

Oil

3tbsp

Salt

1tsp

Mixed Dried Fruit

150

g

 (5oz)

Mixed Spice

3tsp

Water

360ml

•  This loaf has a flat or slightly sunken top.

Seeded Spelt

‘Rye’-‘Bake’-‘Dark’ Crust (3h 30m)   

Yeast

1 1/2tsp 

Spelt Flour

400

g

 (14oz)

Honey

1tsp

Oil

3tbsp

Salt

1tsp

Linseeds

3tbsp

Poppy Seeds

2tbsp

Sesame Seeds

2tbsp

Water

300ml

•  This loaf has a flat or slightly sunken top.

French

‘French’-‘Bake’ (6h)   

Yeast

1tsp

Strong White Flour

400

g

 (14oz)

Butter

15

g

 (1/2oz)

Salt

1tsp

Water

290ml

Rustic French

‘French’-‘Bake’ (6h)   

Yeast

1tsp

Strong White Flour

275

g

 (10oz)

Strong Wholemeal Flour

75

g

 (3oz)

Rye Flour

50

g

 (2oz)

Butter

15

g

 (1/2oz)

Salt

1tsp

Water

310ml

Bread Recipes

[rye]

 (SD-255 only)

(rye flour and spelt 
flour)

●

  Remember to use the 

kneading blade (rye 
bread) for all these 
recipes.

●

  The Raisin nut 

dispenser does not 
operate on the Rye 
programme.

●

  Put any additional 

ingredients directly 
into the bread pan at 
the start. 

●

  As a result of the 

consistency some flour 
may remain on the 
sides of the loaf, but 
this is normal.

●

  Due to their 

consistency, the 
kneading blade 
will often become 
embedded in Rye 
Bread loaves. Wait 
for the loaf to cool 
(to avoid burning 
your hands), before 
removing the blade 
by pressing on the 
base of the loaf 
and manipulating it 
out gently to avoid 
damaging the loaf.

 :  Timer can be used 

for recipes with this 
symbol (3h 30m-13 
hours) 

Lemon and Poppy Seed Spelt

‘Rye’-‘Bake Repid’-‘Dark’ Crust (1h 55m)   

Yeast

1 1/2tsp 

Spelt Flour  

400

g

 (14oz)

Milk Powder

2tbsp

Honey

1tsp

Oil

3tbsp

Salt

1tsp

Poppy Seeds

3tbsp

Grated Zest from Lemon

1

Lemon Juice

30ml

Water

280ml

•  The lemon and poppy seed loaf will have a 

closer texture than the standard spelt loaf.

[italian]

(white flour)

Make light bread for 
enjoying with pasta, etc.

●

  The Raisin nut 

dispenser does not 
operate on the Italian 
programme.

●

  Put any additional 

ingredients directly 
into the bread pan at 
the start.

●

  Passata is a thick 

tomato sauce that 
is usually near the 
pasta sauces in 
supermarkets.

 :  Timer can be used 

for recipes with this 
symbol (4-13 hours)

Easy Ciabatta

‘Italian’-‘Bake’ (4h 30m) 

Yeast

1tsp

Strong White Flour 500

g

 (1lb 2oz)

Sugar

1tsp

Olive Oil

3tbsp

Salt

1tsp

Water

300ml

Green Pesto, Onion and Garlic

‘Italian’-‘Bake’ (4h 30m) 

Yeast

 3/4tsp

Strong White Flour 350

g

 (12oz)

Polenta

50

g

 (2oz)

Sugar

1tsp

Salt

1/2tsp 

Green Pesto

2tbsp

Onion, chopped and 

softened with 1tsp oil 75

g

 (3oz)

Garlic clove, finely 

chopped

2

Water

250ml

Mushroom and Pancetta

‘Italian’-‘Bake’ (4h 30m) 

Yeast

3/4tsp

Strong White Flour 400

g

 (14oz)

Sugar

1tsp

Butter

15

g

 (1/2oz)

Salt

1/2tsp

Cep Mushrooms, 

soaked

25

g

 (1oz)

Pancetta, cooked 

and chopped

25

g

 (1oz)

Water

280ml

Oregano and Olive

‘Italian’-‘Bake’ (4h 30m) 

Yeast

3/4tsp

Strong White Flour 400

g

 (14oz)

Sugar

1tsp

Olive Oil

2tbsp

Salt

1/2tsp

Oregano

1tbsp

Black Olives, 

chopped

50

g

 (2oz)

Water

280ml

Three Cheeses

‘Italian’-‘Bake’ (4h 30m) 

Yeast

3/4tsp

Strong White Flour 400

g

 (14oz)

Sugar

1tsp

Salt

1/2tsp

Dolcelatte

50

g

 (2oz)

Parmesan 

Cheese,grated

25

g

 (1oz)

Mozzarella

50

g

 (2oz)

Water

240ml

Sundried Tomato and Parmesan

‘Italian’-‘Bake’ (4h 30m) 

Yeast

3/4tsp

Strong White Flour 400

g

 (14oz)

Sugar

1tsp

Salt

1/2tsp

Parmesan Cheese, 

grated

50

g

 (2oz)

Sundried Tomatoes 

in Oil, chopped

75

g

 (3oz)

Water

270ml

White Sandwich

‘Sandwich’-‘Bake’ (5h)    

Yeast

1/2tsp

Strong White Flour

400

g

 (14oz)

Sugar

1tsp

Butter

15

g

 (1/2oz)

Salt

1tsp

Water

280ml

[sandwich]

Make bread with a soft 
crust and texture.

 :  Timer can be used 

for recipes with this 
symbol (4-13 hours)

Brown Sandwich

‘Sandwich’-‘Bake’ (5h)    

Yeast

1/2tsp

Strong Brown Flour

400

g

 (14oz)

Sugar

1tsp

Butter

15

g

 (1/2oz)

Salt

1tsp

Water

290ml

Wholemeal Sandwich

‘Sandwich’-‘Bake’ (5h)    

Yeast

1/2tsp

Strong Wholemeal Flour

400

g

 (14oz)

Sugar

1tsp

Butter

15

g

 (1/2oz)

Salt

1tsp

Water

310ml

Granary

®

 Sandwich

‘Sandwich’-‘Bake’ (5h)    

Yeast

1/2tsp

Strong Granary  Flour

400

g

 (14oz)

Sugar

1tsp

Butter

15

g

 (1/2oz)

Salt

1tsp

Water

280ml

Tomato Focaccia

‘Italian’-‘Bake’ (4h 30m)   

Yeast

3/4tsp

Strong White Flour 400

g

 (14oz)

Sugar

1tsp 

Olive Oil

1tbsp

Salt

1tsp 

Passata

150ml

Water

120ml

*Green Pitted Olives 50

g

 (2oz)

* Sundried Tomatoes, 

chopped

50

g

 (2oz)