Panasonic SD-255, Operating Instructions And Recipes

24

25

Recipes

Rye and White Rolls

Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)      

Yeast 

1tsp

Strong White Flour

75

g

 (3oz)

Rye flour

150

g

 (5oz)

Water

200ml

Stage 2 : ‘Rye’-‘Dough’ (2h)   

Yeast

1tsp

Rye Flour

150

g

 (5oz)

Strong White Flour

100

g

 (4oz)

Sugar

2tsp

Oil

3tbsp

Salt

2tsp

Water

60ml

1

Put all culture ingredients in bread pan and select 

Pizza Dough programme 45mins.
• Use kneading blade (rye bread).

2

Turn off at the start/stop pad after 15mins.

  (12 hours later) 

3

Add all ingredients listed in stage 2 and select Rye 

Dough programme 2hrs.

•  This dough can be made as a loaf. Follow method for 

Points 1 and 2. Increase water on stage 2 from 60ml 
to120ml and set breadmaker to Rye Bread 3hrs 30mins.

4

Divide dough into 12-15 pieces and shape into rolls.

5

Place on greased baking parchment. Allow to prove 

at 40°C until doubled in size (approx 20mins). 

6

Glaze with oil and bake at 220°C/425°F/Gas Mark 7 

for 10-15mins or until  golden brown.

Additional Ingredients

Butter

15

g

 (1/2oz)

Mixed Dried Fruit

100

g

 (4oz)

Soft Brown Sugar

50

g

 (2oz)

Mixed Spice

1tsp

1

Knead the dough lightly and roll out to an oblong 

26cm x 20cm (10’’x8’’).

2

Mix together the mixed dried fruit, soft brown sugar 

and mixed spice.  Brush the dough with melted 

butter and spread the fruit mixture on top.  Roll up 

from the long edge and cut into 8-10 slices.  Arrange 

in a greased 23cm (9’’) sandwich tin and allow to 

prove until well risen.

3

Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until 

golden brown.

4

Allow to cool. Drizzle with glace icing.

Panettone 

‘Basic’-‘Dough Raisin’ (2h 20m)   

Yeast

1/2tsp

Strong White Flour

300

g

 (11oz)

Sugar

2tbsp

Butter

15

g

 (1/2oz)

Salt

1/4tsp

Ground Cardamom 1/2tsp
Grated Lemon Zest 1
Medium Sized Egg, 

yolk

1

Milk

140ml

*Mixed Peel

50

g

 (2oz)

*Raisins

100

g

 (4oz)

1

Place dough in 18cm (7’’) cake tin. Allow to prove for 

approx. 30-40mins or until doubled in size.

2

Bake at 150˚C/300˚F/Gas Mark 2 for about 30mins.

Chelsea Buns 

Enriched Dough : ‘Basic’-‘Dough’ (2h 20m)   

Yeast

1/2tsp

Strong White Flour

250

g

 (9oz)

Sugar

1tsp

Butter

25

g

 (1oz)

Milk Powder

1tbsp

Salt

1/2tsp

Egg, medium

1

Water

100ml

Dough Recipes

Croissants 

‘Basic’-‘Dough’ (2h 20m)   

Yeast

1/2tsp

Strong White Flour

300

g

 (11oz)

Sugar

1tsp

Butter

25

g

 (1oz)

Salt

1/2tsp

Egg, medium

1

Water

150ml

Butter chilled to add 

when rolling

150

g

 (5oz)

1

Roll dough to 20cm x 25cm (8’’ X 10’’) rectangle.

2

Divide butter into three portions. Dot one portion 

over the top two thirds of the dough.

3

Fold the bottom one third up and the top one third 

down, sealing the edges with a rolling pin. Turn the 

dough so that the folded edge is on the side.

4

Roll out to an oblong, dot the second portion of butter 

and continue as before. Repeat with the third portion.

5

Cover and allow the dough to rest in the refrigerator 

for 30mins.

6

Repeat the rollings three more times, cover and chill 

for 30mins.

7

Roll out pastry and divide into four squares. Cut 

each square into two triangles. Reroll the triangles 

so that they are the shape of those pictured below. 

8

Loosely roll up each triangle towards the point, finishing 

with tip underneath. Curve into a crescent shape.

9

Allow to prove until doubled in size.

10

Brush with beaten egg and bake at 220˚C/425˚F/Gas 

Mark 7 for 15mins or until crisp and well browned.

Sweet Rolls/Buns Suitable for Devonshire Splits

‘Basic’-‘Dough’ (2h 20m)   

Yeast

1tsp

Strong White 

Flour

450

g

 (1lb)

Sugar 

2tbsp

Butter

75

g

 (3oz)

Salt

1/2tsp

Egg, medium

1

Milk

250ml

1

Choose one of the above recipes.

2

Place the ingredients into the bread pan in the order 

listed above.

3

Select Basic Dough programme 2hrs 20mins.

4

Divide dough into 8-10 pieces and shape into baps.

5

Place on a greased baking parchment and allow to 

prove at 40˚C until doubled in size (approx 20mins).

6

Dust with flour.

7

Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until 

golden brown.
•  For Devonshire splits, split bun and fill with cream 

and jam.  Top with glace icing.

Soft Rolls/Baps 

‘Basic’-‘Dough’ (2h 20m)   

Yeast

1tsp

Strong White 

Flour

450

g

 (1lb)

Sugar 

1/2tsp

Butter

25

g

 (1oz)

Salt

1/2tsp

Egg, medium

1

Water

**250ml

**  For a slightly denser roll try 125ml water and 125ml milk.

Hot Cross Buns

‘Basic’-‘Dough Raisin’ (2h 20m)   

Enriched Dough 

Ingredients 

(above)

One batch

Cinnamon

1tsp

Mixed Spice

1/2tsp

* Mixed Dried 

Fruit

100

g

 (4oz)

1

Divide mixture into eight balls. Place on a lightly 

greased baking tray and allow to prove. Make a 

paste with approx. 2tbsp flour mixed with 2tbsp 

water and pipe a cross over the buns, or top with 

thin slices of shortcrust pastry.

2

Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or 

until golden brown.

3

While still HOT, brush with a sugar glaze — 40

g

 (1 

1/2oz) sugar in 4tbsp water, boiled until a syrup is 

reached — (approx. 5mins).

• 

For addition of ingredients with*, follow timing instructions on P.11.