Panasonic SD-ZB2502, Operating Instructions And Recipes

Page: 27 / 200

27
English
[08 French]
FRENCH ROLLS
Select menu ‘08’
AVEVE ‘Frans krokant’ flour 400
g
water 260 mL
teaspoons of salt 1
tablespoons of butter 1
teaspoons of dry yeast 1
NOTE
For this program you cannot select the size or crust.
This recipe gives very light bread which rises well and does not keep for long.
[09 Italian]
ITALIAN BREAD
Select menu ‘09’
AVEVE ‘Frans krokant’ flour 400 g
water 240 mL
teaspoons of salt 1 1 ⁄
2
tablespoons of olive oil 1 1 ⁄
2
teaspoons of dry yeast 3 ⁄
4
NOTE
For this program you cannot select the size or crust.
This recipe gives very light bread which rises well and does not keep for long.
[10 Sandwich]
BASIC SANDWICH
Select menu ‘10’
teaspoons of sugar 1
AVEVE ‘Surfina’ flour 400 g
water 250 mL
tablespoons of butter 1
teaspoons of salt 1
teaspoons of dry yeast 3 ⁄
4
NOTE
For this program you cannot select the size or crust.
This recipe gives soft (quite moist) bread with a brown crust, ideal for making toast.
AVEVE Recipes
* These recipes are basically for customers in Belgium.
For further information, contact AVEVE on 0800/0229210.
[01 Basic]
[02 Basic Rapid]
WHITE BREAD
Select menu ‘01’ or ‘02’
M L XL
teaspoons of sugar 1 2 2
AVEVE ‘Surfina’ flour 400 g 500 g 600 g
water 250 mL 320 mL 380 mL
tablespoons of butter 1 1 1 1 ⁄
2
teaspoons of salt 1 1 1 ⁄
2
2
teaspoons of dry yeast
(teaspoons for BAKE RAPID option) 3 ⁄
4
(1
1
⁄
2
)
1
(1
3
⁄
4
)
1 1 ⁄
4
(2)
NOTE
In that case the bread will not rise as much and will be less soft.
[04 Whole wheat]
[05 Whole wheat Rapid]
WHOLE WHEAT BREAD
Select menu ‘04’ or ‘05’
M L XL
AVEVE fine whole wheat flour 300 g 400 g 450 g
AVEVE ‘Frans krokant’ flour 100 g 100 g 150 g
teaspoons of sugar 1 2 2
tablespoons of butter 1 1 2
teaspoons of salt 1 1 2
water 250 mL 320 mL 380 mL
teaspoons of dry yeast
(teaspoons for BAKE RAPID option) 1
(1 1 ⁄
2
)
1 1 ⁄
4
(1 3 ⁄
4
)
1 1 ⁄
2
(2)
NOTE
In that case the bread will not rise as much and will be less soft. This program is
more suitable for semi-whole wheat bread.
A little white flour is always added in the recipe described above. If you don’t want to
do that, substitute the white flour with whole wheat flour, but the bread will be smaller
and denser. If you add more white flour, use a little less water (since whole wheat
flour absorbs more water than white flour).