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EN45
Containing red pepper and olive
Italian bread
Menu “10”
High-gluten flour
225
g
Low-gluten flour
25
g
Salt
5
g
(1 tsp)
Olive oil
24
g
(2 tbsp)
Cold water (5 ˚C)
*
170
g
(
mL
)
Instant dry yeast
1.4
g
(½ tsp)
You may add 20
g
red peppers (or dried tomatoes) chopped into small
pieces of 5 mm and 20
g
olive (or 1 tsp of dried basil leaves) if you prefer.
*
Use
葡萄乾
(Raisin) function (P. EN18)
*
Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
French bread with tomato and cheese
Menu “10”
High-gluten flour
225
g
Low-gluten flour
25
g
Salt
5
g
(1 tsp)
Dried basil leaves
2
g
(1 tsp)
Water
*
200
g
(
mL
)
Instant dry yeast
1.4
g
(½ tsp)
*
Mozzarella cheese (diced)
75
g
*
Dried tomatoes (Divided into four
equal parts after dried)
10
g
(dried)
*
Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
*
Use
葡萄乾
(Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
輕攪拌
(Gentle stir) (P. EN20)
*
Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
*
Use
葡萄乾
(Raisin) function (P. EN18)
Manual feeding (P. EN19)
French rice bread with red pepper and tomato
Menu “9”
High-gluten flour
210
g
Cold rice (white rice)
100
g
Granulated sugar
6
g
(½ tbsp)
Salt
5
g
(1 tsp)
Cold water (5 ˚C)
*
70
g
(
mL
)
Tomato sauce (salt free)
70
g
(about 70
mL
)
Instant dry yeast
2.1
g
(¾ tsp)
*
Pimento (red pepper and yellow
pepper) (cut into 5 cm pieces)
20
g
each
French rice bread with green soybean and cheese
Menu “9”
High-gluten flour
210
g
Cold rice (white rice)
100
g
Granulated sugar
6
g
(½ tbsp)
Salt
5
g
(1 tsp)
Cold water (5 ˚C)
*
150
g
(
mL
)
Instant dry yeast
2.1
g
(¾ tsp)
*
Green soybeans (peeled beans) (Drain
the water completely and cut into halves)
40
g
*
Cheese
60
g
*
Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
*
Use
葡萄乾
(Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
輕攪拌
(Gentle stir) (P. EN20)
Brea
d
V
arious flavor
ed br
ead
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