Panasonic SD-2500 User Manual

38

39

Recipes

Hazelnut and Honey Loaf 
Menu ‘15’ (SD-2500: ‘14’) (1hr) 

Butter

175 g (6 oz)

Dark Brown Sugar

50 g (2 oz)

Honey

50 g (2 oz)

Eggs, medium

3

Hazelnuts, finely chopped 

100 g (4 oz)

Self Raising Flour

225 g (8 oz)

Milk

60 mL (4 tbsp)

Topping (chocolate & hazelnut spread)

100 g (4 oz)

Topping (cream cheese)

50 g (2 oz)

Cream the butter, sugar and honey together until soft and 

1 

fluffy.

Add the eggs one at a time, beating well after each addition. 

2 

Stir in the hazelnuts.

Fold in the flour and mix to a soft consistency with the milk. 

3 

Remove the kneading blade from the bread pan and line the 

4 

bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure 

5 

that the mixture is inside the baking parchment.

Select menu 15 (SD-2500: 14) and enter 1 hr on the timer. 

6 

After baking test with a skewer to see if the cake is cooked. If 

7 

the cake does require extra time, select menu 15 (SD-2500: 
14) again and enter a further 3–5 mins on the timer. If it is still 
just slightly sticky this will cook through during the stand period.

Take the bread pan out of the Bread Maker using oven 

8 

gloves. Leave to stand for 5–10 mins before removing from 
the bread pan and allowing to cool.

Beat the chocolate spread and cream cheese together and 

9 

spread on the top of the cooled loaf.

Coffee & Pecan Nut Cake 
Menu ‘15’ (SD-2500: ‘14’) (1hr) 

Butter

225 g (8 oz)

Light Muscovado Sugar

100 g (4 oz)

Eggs, medium

3

Pecan Nuts, finely chopped 

75 g (3 oz)

Self Raising Flour

225 g (8 oz)

Baking Powder

1 tsp

Strong Fresh Coffee

2-3 tbsp

Optional Icing

Mascarpone Cheese

150 g (5 oz)

Icing Sugar

100 g (4 oz)

Strong Fresh Coffee

1 tbsp

Cream the butter and sugar together until soft and fluffy.  

1 

Add the eggs one at a time, beating well after each addition. 

2 

Stir in the Pecan nuts.

Fold in the flour and baking powder, and mix to a soft 

3 

consistency with the coffee.

Remove the kneading blade from the bread pan and line the 

4 

bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure 

5 

that the mixture is inside the baking parchment.

Select menu 15 (SD-2500: 14) and enter 1 hr on the timer. 

6 

After baking test with a skewer to see if the cake is cooked. If 

7 

the cake does require extra time, select menu 15 (SD-2500: 
14) again and enter a further 3–5 mins on the timer. If it is 
still just slightly sticky this will cook through during the stand 
period.

Take the bread pan out of the Bread Maker using oven 

8 

gloves. Leave to stand for 5–10 mins before removing from 
the bread pan and allowing to cool.

Beat the mascarpone cheese and icing sugar together with 

9 

the coffee and spread on the top of the cooled loaf.

Cherry & Marzipan Cake 
Menu ‘15’ (SD-2500: ‘14’) (1hr) 

Golden Caster Sugar

50 g (2 oz)

Butter

175 g (6 oz)

Eggs, medium

3

Self Raising Flour

225 g (8 oz)

Glace Cherries, chopped

100 g (4 oz) 

Marzipan, grated

75 g (3 oz)

Milk

60 mL (4 tbsp)

Toasted, Flaked Almonds

15 g (

1

⁄

2

 oz)

Cream the butter and sugar together until soft then beat in 

1 

the eggs, one at a time.

Add the flour with the cherries and grated marzipan, mix well 

2 

with the milk to a soft consistency.

Remove the kneading blade from the bread pan and line the 

3 

bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure 

4 

that the mixture is inside the baking parchment.

Carefully sprinkle the toasted almonds on top of the mixture. 

5 

Select menu 15 (SD-2500: 14) and enter 1hr on the timer. 

6 

After baking test with a skewer to see if the cake is cooked. If 

7 

the cake does require extra time, select menu 15 (SD-2500: 
14) again and enter a further 3–5 mins on the timer. If it is 
still just slightly sticky this will cook through during the stand 
period.

Take the bread pan out of the Bread Maker using oven 

8 

gloves. Leave to stand for 5–10 mins before removing from 
the bread pan and allowing to cool.

Soda Bread
Menu ‘15’ (SD-2500: ‘14’) (50min) 

Plain Flour

400 g (14 oz)

Bicarbonate of Soda

1 tsp

Sugar

1 tsp

Salt

1

⁄

2

 tsp

Buttermilk

270 mL

Milk

30 mL

Sieve the flour and bicarbonate of soda into a bowl and mix 

1 

well. Then add sugar and salt. 

Add the buttermilk and milk, mixing quickly to form a soft 

2 

dough.

Remove the kneading blade from the bread pan and line the 

3 

bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure 

4 

that the mixture is inside the baking parchment.

Select menu 15 (SD-2500: 14) and enter 50 mins on the 

5 

timer.

After baking test with a skewer to see if the bread is 

6 

cooked. If the bread does require extra time, select menu 
15 (SD-2500: 14) again and enter a further 3–5 mins on the 
timer. 

Remove the bread out of the bread pan using oven gloves 

7 

and allow to cool. 

Wholemeal Soda Bread 
Menu ‘15’ (SD-2500: ‘14’) (50min) 

Self Raising Wholemeal Flour

400 g (14 oz)

Bicarbonate of Soda

1 tsp

Salt

1 tsp

Medium Sized Eggs, beaten

2

Buttermilk

320 mL 

Place flour and bicarbonate of soda into a bowl and mix well. 

1 

Then add salt.

Add the beaten eggs and buttermilk, mixing quickly to form a 

2 

soft dough.

Remove the kneading blade from the bread pan and line the 

3 

bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure 

4 

that the mixture is inside the baking parchment.

Select menu 15 (SD-2500: 14) and enter 50 mins on the 

5 

timer.

After baking test with a skewer to see if the bread is 

6 

cooked. If the bread does require extra time, select menu 
15 (SD-2500: 14) again and enter a further 3–5 mins on the 
timer.

Remove the bread out of the bread pan using oven gloves 

7 

and allow to cool.

Yeast and Dairy Free Spelt Loaf 
Menu ‘15’ (SD-2500: ‘14’) (50min) 

Spelt Flour

400 g (14 oz)

Bicarbonate of Soda

1 tsp

Salt

1 tsp

Medium Sized Eggs, beaten

2

Soya milk

320 mL

Place flour and bicarbonate of soda into a bowl and mix well. 

1 

Then add salt.

Add the beaten eggs and soya milk, mixing quickly to form a 

2 

soft dough.

Remove the kneading blade from the bread pan and line the 

3 

bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure 

4 

that the mixture is inside the baking parchment.

Select menu 15 (SD-2500: 14) and enter 50 mins on the 

5 

timer.

After baking test with a skewer to see if the bread is 

6 

cooked. If the bread does require extra time, select menu 
15 (SD-2500: 14) again and enter a further 3–5 mins on the 
timer.

Remove the bread out of the bread pan using oven gloves 

7 

and allow to cool. 

Cornbread 
Menu ‘15’ (SD-2500: ‘14’) (55min) 

Plain Flour

150 g (5 oz)

Fine Cornmeal or Polenta

150 g (5 oz)

Baking Powder

1 tbsp

Salt

1 tsp

Eggs, medium

2

Carton Buttermilk

284 mL

Milk

100 mL

Butter, melted and cooled

50 g (2 oz)

Combine flour, cornmeal, baking powder and salt into a bowl 

1 

and mix well.

Beat the eggs with the buttermilk, milk and butter in another 

2 

bowl.

Pour the egg mixture into the dry ingredients and stir to a 

3 

smooth batter.

Remove the kneading blade from the bread pan and line the 

4 

bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure 

5 

that the mixture is inside the baking parchment.

Select menu 15 (SD-2500: 14) and enter 55 mins on the 

6 

timer.

After baking test with a skewer to see if the bread is 

7 

cooked. If the bread does require extra time, select menu 
15 (SD-2500: 14) again and enter a further 3–5 mins on the 
timer.

Remove the bread out of the bread pan using oven gloves 

8 

and allow to cool.