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24
Brioche
Menu 10
Basic Brioche
(3 h 30 min)
Panettone
(3 h 30 min)
Recipes
(OZ)
★
Dry yeast 1¼ tsp
Bread flour
400 g
Butter *1
60 g
Sugar
50 g
Powdered milk 2 tbsp
Salt 1½ tsp
Mixture / beat 2 eggs (M) + 2 egg yolk
+ water
270 mL
Butter *2
80 g
* 1 Cut into 2 - 3 cm cubes and keep in refrigerator.
* 2 Cut into 1 - 2 cm cubes and keep in refrigerator.
* 3 Cut into approx. 5 mm cubes.
(OZ)
★
Dry yeast 1¾ tsp
Bread flour
400 g
Butter *1
60 g
Sugar
50 g
Salt 1½ tsp
Mixture / beat 2 eggs (M) + 2 egg yolk
+ water
290 mL
Butter *2
60 g
Candied orange peel *3
50 g
Sultanas *3
50 g
Currants *3
50 g
French
Menu 11
French
(5 h 40 min)
Pain de Campagne
(5 h 40 min)
(OZ) (NZ)
★
Dry yeast (OZ) / SUREBAKE yeast (NZ) *
1 tsp 3 tsp
Bread flour (OZ) / White flour (NZ)
400 g 400 g
Salt 1½ tsp 1½ tsp
Water 290 mL 290 mL
* If you are a New Zealand customer using instant dry yeast please refer to the
OZ recipe.
(OZ) (NZ)
★
Dry yeast (OZ) / SUREBAKE yeast (NZ) *
1 tsp 3 tsp
Bread flour (OZ) / White flour (NZ)
320 g 320 g
Whole wheat flour (OZ) / Wholemeal
flour (NZ)
80 g 80 g
Salt 1½ tsp 1½ tsp
Cold water (5 ℃)
300 mL 300 mL
Rye
Menu 12
Rye 100%
(3 h 30 min)
(OZ)
Rye and White
(3 h 30 min)
(OZ)
★
Dry yeast 3 tsp
Rye flour
500
g
Oil 3 tbsp
Sugar 2 tsp
Salt 2 tsp
Water 380 mL
Use kneading blade for rye menu.
★
Dry yeast
2½ tsp
Rye flour
250 g
Bread flour
250 g
Oil 2 tbsp
Sugar 2 tsp
Salt 2 tsp
Water 380 mL
Sourdough
Menu 13 (SD-R2530: 12 )
Sourdough Bread
Stage 1: Sourdough Starter: Menu 23 (24 h)
Turn to P. 28 for the recipe.
Stage 2: Menu 13 (SD-R2530: 12) (5 h)
(OZ)
(NZ)
Sourdough starter 1 cup
Bread flour 400 g
Salt 1 tsp
Water 150 mL
Dry yeast *1 ¾ tsp
*1 For SD-YR2550, place dry yeast into the yeast dispenser.
Sourdough starter 1 cup
White flour 400 g
Salt 1 tsp
Water 150 mL
SUREBAKE yeast *2 2¼ tsp
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
Bread Recipes
Turn to P. 12 - 15 for
handling instructions.
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