Panasonic SD-2500 User Manual

26

27

Recipes

(SD-2501)

(SD-2500)

Make bread with a soft crust and 
texture.

 :  Timer can be used for recipes 

with this symbol (5–13 hours)

White Sandwich
Menu ‘10’ (SD-2500: ‘09’) (5hr) 

Yeast

1

⁄

2

 tsp

Strong White Flour

400 g (14 oz)

Sugar

1 tsp

Butter

15 g (

1

⁄

2

 oz)

Salt

1 tsp

Water

290 mL

Brown Sandwich
Menu ‘10’ (SD-2500: ‘09’) (5hr) 

Yeast

1

⁄

2

 tsp

Strong Brown Flour

400 g (14 oz)

Sugar

1 tsp

Butter

15 g (

1

⁄

2

 oz)

Salt

1 tsp

Water

290 mL

Wholemeal Sandwich
Menu ‘10’ (SD-2500: ‘09’) (5hr) 

Yeast

1

⁄

2

 tsp

Strong Wholemeal Flour

400 g (14 oz)

Sugar

1 tsp

Butter

15 g (

1

⁄

2

 oz)

Salt

1 tsp

Water

310 mL

Granary® Sandwich
Menu ‘10’ (SD-2500: ‘09’) (5hr) 

Yeast

1

⁄

2

 tsp

Strong Granary

®

 Flour

400 g (14 oz)

Sugar

1 tsp

Butter

15 g (

1

⁄

2

 oz)

Salt

1 tsp

Water

280 mL

(SD-2501)

(SD-2500)

(white flour)

Make light bread for enjoying with 
pasta, etc.

  The Raisin nut dispenser does 

not operate on the Italian 
program.

  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 (4hr 30min–
13 hours)

Easy Ciabatta
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) 

Yeast

1 tsp

Strong White Flour

500 g (1 lb 2 oz)

Sugar

1 tsp

Olive Oil

3 tbsp

Salt

1 tsp

Water

310 mL

Green Pesto, Onion and Garlic
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) 

Yeast

3

⁄

4

 tsp

Strong White Flour

350 g (12 oz)

Polenta

50 g (2 oz)

Sugar

1 tsp

Salt

1

⁄

2

 tsp 

Green Pesto

2 tbsp

Onion, chopped and 
softened with 1 tsp oil

75 g (3 oz)

Garlic clove, finely 
chopped

2

Water

250 mL

Sundried Tomato and Parmesan
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) 

Yeast

3

⁄

4

 tsp

Strong White Flour

400 g (14 oz)

Sugar

1 tsp

Salt

1

⁄

2

 tsp

Parmesan Cheese, 
grated

50 g (2 oz)

Sundried Tomatoes in 
Oil, chopped

75 g (3 oz)

Water

270 mL

Mushroom and Pancetta
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) 

Yeast

3

⁄

4

 tsp

Strong White Flour

400 g (14 oz)

Sugar

1 tsp

Butter

15 g (

1

⁄

2

 oz)

Salt

1

⁄

2

 tsp

Cep Mushrooms, 
soaked

25 g (1 oz)

Pancetta, cooked and 
chopped

25 g (1 oz)

Water

280 mL

Oregano and Olive
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) 

Yeast

3

⁄

4

 tsp

Strong White Flour

400 g (14 oz)

Sugar

1 tsp

Olive Oil

2 tbsp

Salt

1

⁄

2

 tsp

Oregano

1 tbsp

Black Olives, chopped 50 g (2 oz)

Water

250 mL

Three Cheeses
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) 

Yeast

3

⁄

4

 tsp

Strong White Flour

400 g (14 oz)

Sugar

1 tsp

Salt

1

⁄

2

 tsp

Dolcelatte

50 g (2 oz)

Parmesan 
Cheese,grated

25 g (1 oz)

Mozzarella

50 g (2 oz)

Water

240 mL

Tomato Focaccia
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) 

 

Yeast

3

⁄

4

 tsp

Strong White Flour

400 g (14 oz)

Sugar

1 tsp 

Olive Oil

1 tbsp

Salt

1 tsp 

Passata

150 mL

Water

120 mL

Green Pitted Olives

50 g (2 oz)

Sundried Tomatoes, 
chopped

50 g (2 oz)

(SD-2501)

(SD-2500)

(white flour/wholemeal flour)

Make bread with a crispy crust and 
texture.

 :  Timer can be used for recipes 

with this symbol (6–13 hours)

French
Menu ‘08’ (SD-2500: ‘07’) (6hr) 

Yeast

1 tsp

Strong White Flour

400 g (14 oz)

Butter

15 g (

1

⁄

2

 oz)

Salt

1 tsp

Water

300 mL

Rustic French
Menu ‘08’ (SD-2500: ‘07’) (6hr) 

Yeast

1 tsp

Strong White Flour

275 g (10 oz)

Strong Wholemeal Flour

75 g (3 oz)

Rye Flour

50 g (2 oz)

Butter

15 g (

1

⁄

2

 oz)

Salt

1 tsp

Water

310 mL

(SD-2501)

(SD-2500)

Basic Brioche
Menu ‘11’ (SD-2500: ‘10’) (3hr 30min) 

Yeast

1

1

⁄

4

 tsp

Strong White Flour

400 g (14 oz)

Sugar

4 tbsp

Salt

1 tsp

Skimmed Milk

2 tbsp

Butter (Cut into 2 cm cubes and 
keep in fridge)

50 g (2 oz)

Water

180 mL

Egg, medium (beaten)

2 (100 g)

* Additional Butter (Cut into 1–2 

cm cubes and keep in fridge)

70 g (3 oz)

•  For addition of ingredients with*, follow programming 

instructions on P. 15.

Pannettone
Menu ‘11’ (SD-2500: ‘10’) (3hr 30min) 

Yeast

1

1

⁄

2

 tsp

Strong White Flour

400 g  (14 oz)

Sugar

4

1

⁄

2

 tbsp

Salt

1 tsp

Butter (Cut into 2 cm cubes and 
keep in fridge)

50 g (2 oz)

Egg, medium (beaten)

2 (100 g)

Milk

200 mL

*Additional Butter (Cut into 1–2 
cm cubes and keep in fridge)

70 g (3 oz)

*Orange Peel; Chopped Finely 50 g (2 oz)

*Brown Saltana

50 g (2 oz)

*Dryed Black Currant

50 g (2 oz)

•  For addition of ingredients with*, follow programming 

instructions on P. 15.

(SD-2501)

(SD-2500)

Spelt White Bread
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) 

Yeast

1 tsp

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

Spelt White Flour

400 g  
(14 oz)

500 g  
(1 lb 2 oz)

600 g  
(1 lb 5 oz)

Sugar

1

1

⁄

2

 tsp

2 tsp

2 tsp

Salt

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

1

3

⁄

4

 tsp

Butter

5 g (

1

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

Water

260 mL

340 mL

400 mL

Whole Spelt Bread
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) 

Yeast

1 tsp

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

Spelt Wholegrain Flour

200 g  
(8 oz)

250 g  
(9 oz)

300 g  
(11 oz)

Spelt White Flour

200 g  
(8 oz)

250 g  
(9 oz)

300 g  
(11 oz)

Sugar

1

1

⁄

2

 tsp

2 tsp

2 tsp

Salt

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

1

3

⁄

4

 tsp

butter

5 g (

1

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

Water

270 mL

350 mL

420 mL

Rye and Spelt
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) 

Yeast

1 tsp

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

Spelt White Flour

275 g  
(10 oz)

350 g  
(12 oz)

425 g  
(15 oz)

Rye Flour

125 g  
(4 oz)

150 g  
(5 oz)

175 g  
(6 oz)

Sugar

1

1

⁄

2

 tsp

2 tsp

2 tsp

Salt

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

1

3

⁄

4

 tsp

Butter

5 g (

1

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

Plain Yogult

120 g

150 g

180 g

Water

180 mL

230 mL

270 mL

Fruity Spelt
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) 

Yeast

1 tsp

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

Spelt White Flour

400 g  
(14 oz)

500 g  
(1 lb 2 oz)

600 g  
(1 lb 5 oz)

Sugar

1

1

⁄

2

 tsp

2 tsp

2 tsp

Salt

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

1

3

⁄

4

 tsp

Butter

5 g (

1

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

Mixed Spice

2 tsp

2

1

⁄

2

 tsp

3 tsp

Water

270 mL

350 mL

400 mL

*Mixed Dried Fruits

100 g  
(4 oz)

125 g  
(4

1

⁄

2

 oz)

150 g  
(5 oz)

•  For addition of ingredients with*, see the instructions on P.14.

Rice and Spelt with Pine Nut and Fried Onion
Menu ‘14’ (SD-2500: ‘13’) (4hr 30min)  
(Timer can be used on SD-2501) 

Yeast

1 tsp

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

Spelt White Flour

320 g  
(11

1

⁄

2

 oz)

400 g  
(14 oz)

480 g  
(1 lb 1 oz)

Brown Rice Flour

80 g  
(3 oz)

100 g  
(4 oz)

120 g  
(4

1

⁄

2

 oz)

Sugar

1

1

⁄

2

 tsp

2 tsp

2 tsp

Salt

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

1

1

⁄

2

 tsp

Butter

5 g (

1

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

Water

260 mL

340 mL

400 mL

*Pine Nut

40 g

50 g

60 g

*Fried Onion

3 tbsp

4 tbsp

5 tbsp

•  For addition of ingredients with*, see the instructions on P.14.

Lemon and Poppy Seed Spelt
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) 

Yeast

1 tsp

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

Spelt White Flour

400 g  
(14 oz)

500 g  
(1 lb 2 oz)

600 g  
(1 lb 5 oz)

Sugar

1

1

⁄

2

 tsp

2 tsp

2 tsp

Salt

1

1

⁄

4

 tsp

1

1

⁄

2

 tsp

1

3

⁄

4

 tsp

Butter

5 g (

1

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

10 g (

2

⁄

5

 oz)

Grated Zest from 
Lemon

1

1

1

Lemon Juice

20 mL

20 mL

30 mL

Poppy Seed

2 tbsp

3 tbsp

3 tbsp

Water

250 mL

330 mL

380 mL