Panasonic SD-2501 User Manual

30

31

Recipes

(SD-2501)

(SD-2500)

The Dough setting mixes and gives the dough it’s first rising before 
you shape and bake it in your conventional oven.

 : Timer cannot be used (except pizza)

Prepare your ingredients according to the recipe and select the correct menu. When 
your dough is ready, shape it, allow it to rise, and then bake it yourself.

  The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using 

300 g (11 oz) of flour may be doubled.

  When the DOUGH program has completed its operation, you may find that the 

prepared dough is easier to shape if it is tipped onto a lightly floured board before 
handling.

Example – making plain bread rolls

  Shaping

Dough can be shaped into round rolls, plaits, knots, French 
sticks, large or small cobs or put in a traditional loaf tin.
  Rolls

  Knot

  Hedgehogs

(Coat with a beaten egg)

Raisins

  Proving

Most recipes require the dough to be left to prove i.e. to be 
left to rise after shaping, before the final baking. Generally the 
dough should be left to prove in a warm place (at approximately 
40˚C/105˚F) until the dough has doubled in size.
  Approximate proving time-Rolls 25 mins, Whole breads 

e.g. Panettone etc 50 mins

  To prevent a hard dry skin forming, cover the dough with 

a large polythene bag or cover with lightly oiled cling film.

  Glazing/Baking

 Brush with milk, salted water, beaten egg or oil. Sprinkle with 
poppy seeds, sesame seeds. Bake following recipe guidelines.

Rolls
  Select one of the following recipes and follow the method below.

Shape dough.

1 

Place onto a greased baking tray and allow to prove until 

2 

doubled in size.  

Brush with beaten egg. 

3 

 

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 

4 

10–15 mins or until golden brown. 

White Dough
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) 

Yeast

1

1

⁄

4

 tsp

Strong White Flour

600 g (1 lb 5 oz)

Sugar

2 tsp

Oil

2 tbsp

Salt

1

1

⁄

2

 tsp

Water

350 mL

Brown Dough
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) 

Yeast

1

1

⁄

4

 tsp

Strong Brown Flour

600 g (1 lb 5 oz)

Sugar

2 tsp

Oil

2 tbsp

Salt

1

1

⁄

2

 tsp

Water

350 mL

Wholemeal Dough 100%
Menu ‘18’ (SD-2500: ‘17’) (3hr 15min) 

Yeast

1

1

⁄

2

 tsp

Strong Wholemeal Flour 

600 g (1 lb 5 oz)

Sugar

2 tsp

Oil

2 tbsp

Salt

1

1

⁄

2

 tsp

Water

380 mL

Wholemeal Dough 70%
Menu ‘18’ (SD-2500: ‘17’) (3hr 15min) 

Yeast

1

1

⁄

2

 tsp

Strong Wholemeal Flour 

425 g (15 oz)

Strong White Flour 

175 g (6 oz)

Sugar

2 tsp

Oil

2 tbsp

Salt

1

1

⁄

2

 tsp

Water

370 mL

Wholemeal Dough 50%
Menu ‘18’ (SD-2500: ‘17’) (3hr 15min) 

Yeast

1

1

⁄

2

 tsp

Strong Wholemeal Flour 

300 g (11 oz)

Strong White Flour 

300 g (11 oz)

Sugar

2 tsp

Oil

2 tbsp

Salt

1

1

⁄

2

 tsp

Water

370 mL

Menu ‘18’ (SD-2500: ‘17’) (3hr 15min) 

Yeast

1

1

⁄

2

 tsp

Strong Granary

®

 Flour 

600 g (1 lb 5 oz)

Sugar

2 tsp

Oil

2 tbsp

Salt

1

1

⁄

2

 tsp

Water

350 mL

Rye Dough 100% (SD-2501 only)
Menu ‘20’ (2hr) 

Yeast

2 tsp

Rye Flour 

500 g (1 lb 2 oz)

Sugar

2 tsp

Oil

3 tbsp

Salt

2 tsp

Water

360 mL

•  Use kneading blade (rye bread). 
•  Prove for 15 mins.

French Sticks
Menu ‘21’ (SD-2500: ‘19’) (3hr 35min) 

Yeast

1

⁄

2

 tsp

Strong White Flour 

250 g (9 oz)

Butter

15 g (

1

⁄

2

 oz)

Salt

1

⁄

2

 tsp

Water

150 mL

Ciabatta
Stage 1 Culture : Menu ‘22’ (SD-2500: ‘20’) (45min) 

Yeast

1

⁄

2

 tsp

Strong White Flour

175 g (6 oz)

Water

200 mL

Stage 2 : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) 

Yeast 

1

⁄

4

 tsp

Strong White Flour

325 g (11

1

⁄

2

 oz)

Sugar

1

⁄

2

 tsp

Olive Oil

2 tbsp

Salt

1

1

⁄

2

 tsp

Water

80 mL

Put all culture ingredients in the bread pan and select menu 

1 

22 (SD-2500: 20).

Turn off at the start pad after 15 mins. 

2 

     

  (12 hours later) 

Add all ingredients listed in stage 2 and select menu 16 

3 

(SD-2500: 15) program 2 hrs 20 mins.

Divide dough into 2 and roll each half out to a rough oblong 

4 

loaf shape about 2.5 cm (1’’) thick.

Place on a greased baking tray and sprinkle with flour. Allow 

5 

to prove at 40˚C/105˚F until doubled in size  
(approx. 20 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 

6 

20–25 mins or until golden brown. 

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

1–3. Increase water on stage 2 from 80–110 mL and select menu 
09 (SD-2500: 08).

Viennese Rolls 
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) 

Yeast

3

⁄

4

 tsp

Strong White Flour

400 g (14 oz)

Sugar

50 g (2 oz)

Butter

100 g (4 oz)

Salt

1

⁄

2

 tsp

Medium Sized Eggs, yolk

2

Egg, medium

1

Milk warmed

150 mL

Filling (jam or mincemeat) 

1

⁄

2

 jar

Glaze (milk)

45 mL (3 tbsp)

Divide dough into 20 rolls. 

1 

 

Roll out each piece of dough to a square shape 

2 

approximately 10 cm x 10 cm (4’’ x 4’’) in size. 

Place a teaspoon of filling in the centre of each piece of 

3 

dough. Draw up the corners and edges to make a parcel. 
Repeat with all 20 rolls.

Place parcels in two 20 cm (8’’) greased cake tins, with the 

4 

gathered side down. Glaze with milk and allow to prove at 
40˚C/105˚F until doubled in size (approx. 20–30 mins).

Bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for 

5 

15–20 mins or until golden brown. 

•  Serve just warm as a breakfast or tea-time treat.