Panasonic SD-YD250 Manuel D’Utilisation

These are sometimes added to 
nutritionally enrich the dough, they 
also improve the keeping properties 
and colour of the baked product.
Medium sized eggs are used.

Dried fruits are used in some of the 
following recipes. Total weight of 
dried fruits used should not exceed 
recommendations in the recipes. 
When using fresh fruit, use only as 
directed in the following recipes, as 
the water content of the fruit will 
affect the loaf volume.

Approximately 4—5 tbsp can be added to 
boost the fibre content. (Do not use more 
than this recommended amount as it will 
affect the volume of the loaf).
Bran cereals may be used in more 
quantities. Refer to recipes.

Approx 60 ml (4 tbsp) can be added 
to give a nuttier flavour.

Herbs are used to add flavour to the bread. 
These can be used fresh or dried. If using dried 
herbs only small amounts (1— 2 tsp) are required. 
For fresh herbs follow the guidelines in the recipes.

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Ascorbic acid is a  bread improver  
i.e. it helps improve the volume of 
the loaf. This is now incorporated 
into the Fast Action Easy Bake 
yeast and does not have to be 
added as a separate ingredient,
although we recommend adding 1/4 tsp Vitamin C
powder to certain whole wheat loaves to improve 
the rise.

Nuts may be used, but chop them 
finely. Use no more than the recipe
recommends. 
The height of bread when nuts are 
used, may be low because the 
chopped nuts will cut the gluten structure.

When adding nuts as well as dried fruit, their total 
weight should not exceed that recommended in the 
recipes. Remember to chop them finely as these 
interfere with mixing.

Spices are used to add 
flavour to the bread. Only 
small amounts (1 teaspoon
 to 2 teaspoon) are required.

These may be added to give flavour and texture to 
the bread. Be careful if using larger seeds, that are 
particularly hard, as they could scratch the non-stick 
coating.