Panasonic
Bread
Bakery.
Automatic
Bread
Maker
SD-BT2P
Cook
Book
Operating
Instructions
CONSTRUCTION
OF
THE
AUTOMATIC
BREAD
MAKER
Notes
on
Operation
*
The
Automatic
Bread
Maker
will
not
*
For
notes
on
use
of
the
control
panel
operate
unless
the
bread
pan
is
see
over
and
refer
to
Operating
securely
locked
in
position.
Instructions.
*
The
kneading
blade
must
be
firmly
locked
in
position
before
commencing
operation.
Blade
should
lie
flat
at
start
of
operation.
After
each
operation
is
complete,
remove
blade
and
wash
carefully
to
remove
any
traces
of
dough/crust
before
re-using.
Yeast
dispenser
Control
panel
Inner
lid
Outer
lid
—_—
__
|
rr
heer
eos
ete
eres
wee
“
we
a
Time
Remaining
|
J
|
@
Timer
KNEAD
REST
RISE
BAKE
F
DOUGH
¢
“4-s"UI7%
@
Operation)
‘greao
|
e-Lit
@
Complete
TEMP
CHECK
PAN
r
Timer
Set
Stop
}
Reset
]
\
a
Bread
pan
on
Kneading
blade
/
Heater
STP
\
_/
—
L
=
—==z
at!
1
i
Uw
=
Pulley
Sensor
Motor
STEP
BY
STEP
—-
HOW
TO
USE
e
Weigh
flour
carefully
and
add
to
the
pan
with
all
other
ingredients,
including
the
measure
of
yeast.
NOTE
:
Don’t
put
the
yeast
in
the
dispenser
in
the
lid.
(No
longer
used
for
NZ
yeast)
e
Place
bread
pan
into
the
oven
area
and
press
down
until
the
pan
clicks.
Fold
down
the
handle.
e
Press
START
and
the
Breadmaker
selects
4
hour
program.
or
e
For
the
TIME
DELAY
function.
Press
the
left
hand
Timer
Set
pad
once
and
13
hours
will
be
automatically
selected.
For
shorter
time
periods,
keep
the
finger
on
the
pad
to
count
down
in
10
min
intervals.
e
Press
START
e
For
Dough
function.
Press
the
Select
Pad
until
DOUGH
appears.
1
hour,
55
mins
is
automatically
selected.
e
Press
START
Contents
PAGE
INTRODUCTION
4
THE
ROLE
OF
INGREDIENTS
IN
BREAD
MAKING
5-6
RECIPES
—
7-1]
Index
_.
.
12
INTRODUCTION
This
new
supplementary
cookbook
is
especially
designed
for
your
Bread
Bakery.
It
includes
new
recipes,
as
well
as
some
modified
and
improved
recipes
from
the
previous
COOkKbDOOK.
Please
use
this
cookbook
instead
of
the
books
supplied
with
your
Bread
Bakery.
Bread
should
be
included
as
part
of
our
daily
diet
-
it
provides
carbohydrates
plus
protein,
B
vitamins
and
minerals.
The
Panasonic
Bread
Bakery
makes
bread
baking
simple,
follow
the
recipes
carefully
-
ensuring
that
all
ingredients
are
precisely
measured
and
good
quality
breads
and
rolls
will
be
produced.
Use
the
measurements
below
as
a
guideline
-
all
ingredients
have
been
measured
using
standard
metric
cups
and
measuring
spoons
except
for
flour
which
has
been
weighed
for
accuracy
as
different
flours,
stored
under
different
conditions
tend
to
weigh
differently.
Do
not
leave
any
part
of
the
bread
pan
immersed
in
water.
Promptly
hand
wash
all
parts
of
the
bread
pan
and
wipe
dry.
Long
soaking
of
the
bread
pan
may
result
in
damage
to
the
shaft
bearing
assembly.
Liquid
Ingredients
lt
=
5mis
IT
=
I5mls
=
3t
Id
=
10m
=
2t
}c
=
250
mis
eae
==
6125
mis
Dry
Ingredients
1
¢
flour
=
150
grams
{approx}
.
The
Role
of
Ingredients
in
Bread
Making
The
ingredients
used
in
bread
baking
all
play
an
important
part
in
the
quality of
the
bread
produced.
Below
we
briefly
discuss
the
role
that
each
ingredient
plays
in
the
bread
baking
process.
It
is
important
to
follow
the
recipes
and
weigh
or
measure
carefully
to
ensure
the
correct
balance
of
ingredients
for
successful
bread
baking.
FLOUR
Most
bread
is
made
from
wheat
flour.
The
quantity
and
quality
of
the
gluten
forming
proteins
in
the
flour
determines
its
suitability
for
good
bread
making.
High
grade
flours
have
a
consistently
higher
protein
content
than
some
of
the
lower
grades
available
and
these
will
generally
give
a
more
successful
result.
If
lower
grade
flours
are
used,
the
addition
of
1
tablespoon
of
gluten
flour
will
improve
performance.
All
flour
starts
off
as
brown
flour
and
is
milled
and
refined
until
it
becomes
white.
In
wholemeal
flour,
the
wheat
grain
has
not
been
removed
so
breads
made
with
wholemeal
flour
have
a
coarser
more
crumbly
texture.
Breads
made
with
wholemeal
flour
only
will
have
a
reduced
volume
due
to
the
reduced
availability
of
gluten
forming
proteins.
To
enhance
the
volume
in
these
loaves
a
proportion
of
white
flour
can
be
used
and
additional
gluten
flour
may
also
give
improved
results.
Flours
milled
from
cereals
such
as
oats,
rice,
barley
and
rye
contain
little
or
no
gluten.
Therefore
these
loaves
have
a
low
rise
and
a
dense
structure.
Panasonic
recommend
the
use
of
HIGH
GRADE
FLOUR.
SUGAR
Sugar
used
in
bread
making
comes
in
a
variety
of
forms
-
these
include
white
sugar,
brown
sugar,
molasses,
treacle,
honey
and
golden
syrup.
Sugar
in
some
form
is
essential
in
all
breads
as
sugar
provides
food
for
yeast
-
it
helps
the
yeast
to
begin
to
ferment
and
then
promotes
continued
yeast
action.
Sugar
also
provides
sweetness
and
aids
Drowning
during
baking.
Artificial
sweeteners
cannot
be
successfully
used
as
a
substitute
for
sugar
-
they
do
not
provide
the
carbohydrates
required
for
fermentation.
SALT
Salt
is
very
important
in
bread
making
as
it
gives
the
bread
a
more
even
texture.
It
also
controls
the
action
of
the
yeast
by
inhibiting
enzyme
activity,
thus
controlling
the
amount
of
carbon
dioxide
produced.
Bread
with
reduced
salt
will
have
a
weak
gluten
structure
and
a
more
open
texture,
too
much
salt
inhibits
fermentation.
Salt
also
contributes
to
the
flavour.
FATS
The
main
purpose
of
fats
in
bread
baking
is
to
tenderise
and
soften
the
bread
and
to
enhance
the
flavour
and
richness.
Although
the
addition
of
fat
is
not
essential,
breads
made
without
fat
will
have
less
flavour
and
will
not
keep
as
well.
The
best
flavour
is
achieved
when
butter
is
used
-
it
snould
be
softened
to
help
mixing.
Other
fats
can
be
used.
These
include
vegetable
oil,
margarine
or
shortening.
Remember
that
these
may
alter
the
flavour
and
texture.
LIQUIDS
Liquids
are
important
in
bread
baking,
a
small
change
in
the
quantity
may
affect
the
height
and
the
texture
of
the
bread.
Liquid
is
needed
to
form
the
bread’s
gluten
framework.
Too
much
will
cause
the
dough
to
collapse,
too
little
prevents
the
gluten
from
stretching
enough.
Liquid
temperature
is
important
-
generally
a
tepid
liquid
-
one
that
feels
neither
hot
nor
cold,
is
best.
If
a
recipe
specifies
water
only
-
part
of
this
may
be
replaced
with
fresh
milk
but
remember
that
this
will
affect
the
fat
content
of
the
bread.
Fresh
milk
is
not
suitable
if
time
delay
is
being
used.
MILK
AND
MILK
PRODUCTS
These
enhance
the
flavour
and
help
increase
the
nutritional
value
of
the
bread.
The
recipes
included
in
this
book
use
dry
milk
because
it
is
convenient
to
use.
If
fresh
milk
is
used,
reduce
the
quantity
of
water
by
the
same
amount.
Fresh
milk
is
not
suitable
if
time
delay
is
being
used.
ASCORBIC
ACID
-
VITAMIN
C
ls
a
bread
improver
which
helps
to
overcome
some
of
the
problems
that
arise
due
to
the
variable
quality
of
New
Zealand
flour.
It
acts
by
promoting
the
formation
of
a
stable
gluten
framework,
and
helps
produce
a
softer,
finer
textured
loaf.
It
is
available
from
chemist
shops
and
some
grocery
stores
in
the
following
forms:
=
powder
=
crystalline
granules
=
tablets
Use
'/:t
powder
or
granules
per
load
of
bread
or
batch
of
bread
rolls.
YEAST
Yeast
is
a
form
of
plant
life
-
it
will
grow
and
multiply
when
the
conditions
are
favourable.
In
bread
baking
the
yeast
ferments
the
sugar
and
forms
a
gas
{carbon
dioxide).
This
gas
causes
the
dough
to
rise,
the
fermentation
softens
the
gluten,
and
makes
it
elastic.
7
6
Kneading
then
develops
this
softened
gluten
and
spreads
the
gas
cells
evenly
through
the
dough
to
give
a
fine
textured
product.
When
bread
is
baked,
the
initial
neat
increases
the
yeast
action
-
the
gas
cells
expand
and
the
loaf
rises.
The
yeast
is
killed
and
the
loaf
cooks
to
have
a
crisp
brown
crust
and
a
soft
moist
even
crumb.
Yeast
in
the
following
forms
can
be
used
in
the
bread
bakery:
*
Active
Dry
Yeast
-
yellow
lid
«
Surebake
Yeast
-
red
lid
Surebake
Is
active
yeast
mixed
with
additives
to
enhance
the
action
of
the
yeast
-
these
additives
include
wheat
flour,
baking
fats
(to
strengthen
the
gluten
and
improve
texture},
calcium
carbonate,
ascorbic
acid
and
potassium
bromate.
These
additives
accelerate
the
strengthening
of
the
gluten.
Generally
when
using
Surebake,
there
will
be
no
need
to
add
extra
ascorbic
acid.
Gluten
flour
will
only
be
needed
when
using
grains
with
a
low
gluten
such
as
oats,
rice,
barley
and
rye.
Surebake
is
added
to
the
bread
pan
with
all
other
ingredients
at
the
beginning
of
the
process.
Granulated
yeast
is
also
placed
in
the
pan
directly.
Yeast
should
be
refrigerated
for
storage
-
watch
use
by
dates!
A
temperature
of
30-35°C
provides
the
best
conditions
for
rising
of
yeast
products.
important
«
When
using
time
delay,
remember
to
reduce
the
quantity
of
yeast
being
used
by
'/2
teaspoon.
=
Place
yeast
in
bread
pan
before
all
other
ingredients,
this
gives
more
consistent
results.
*
Do
not
use
compressed
yeast
or
dry
yeast
that
requires
preliminary
fermentation.
=»
Do
not
dissolve
yeast
in
warm
water
before
use.
White
Bread
2t
Surebake
yeast
300g
white
flour
lt
sugar
lt
Salt
LT
milk
powder
1T
butter
/
margarine
220
ml
water
*
Remove
the
bread
pan
from
the
Bread
Bakery.
*
Mount
the
kneading
blade
on
the
shaft.
»
Place
the
yeast
in
the
bread
pan
-
best
results
are
achieved
if
yeast
is
added
before
the
other
ingredients.
=»
Add
the
flour
and
all
dry
ingredients.
»
Pour
the
water
into
the
bread
pan.
=
Place
the
bread
pan
inside
the
Bread
Bakery.
*
Select
required
programme.
Bread
four
hours
or
delay
start.
Use
these
instruction
to
make
all
the
breads
in
this
booklet.
Refer
to
pages
9-11
for
Dough
recipes
and
instructions.
HELPFUL
HINT
If
poorly
shaped
loaves
are
experienced
when
making
wholemeal
breads,
the
addition
of
1T
Gluten
flour
is
recommended.
Spicy
Cheese
Bread
Zt
Surebake
yeast
300
g
white
flour
Zt
sugar
LT
milk
powder
-
It
Salt
1T
butter
It
dry
mustard
‘7st
black
pepper
LT
worcestershire
sauce
12
C
finely
grated
cheese
200
ml
water
Whole
Wheat
Date
and
Nut
Bread
2t
Surebake
yeast
300
gq
wholemeal
flour
lt
Salt
LT
butter
73
dates,
chopped
'73-C
pecans
or
walnuts,
chopped
LT
milk
powder
230
ml
water
50%
Wholemeal
Bread
Zt
150g
150g
lt
1T
1T
LT
230
ml
100%
Wholemeal
Bread
Zt
300g
LT
1T
1T
It
230
mi
Mixed
Surebake
yeast
wholemeal
flour
plain
flour
salt
milk
powder
treacle
butter
water
Surebake
yeast
wholemeal
flour
treacle
milk
powder
butter
/
margarine
salt
water
Grain
Bread
Surebake
yeast
white
flour
wholemeal
flour
milk
Powder
butter
Sugar
Salt
kibbled
wheat
bran
flakes
wheatgerm
flakes
water
Raisin
Bread
Zt
Surebake
yeast
300g
white
flour
Yee
raisins
(Small)
LT
butter
2t
cinnamon
1T
milk
powder
lt
sugar
lt
Salt
230
ml
water
=
Add
the
raisins
after
45
minutes
from
the
start.
Kibbled
Wheat
and
Pumpkin
Kernel
Bread
At
Surebake
yeast
250g
white
flour
50g
wholemeal
flour
1T
butter
aC
kibbled
wheat
74
C
pumpkin
kernels
1T
honey
It
salt
230
ml
water
Kye
Bread
2t
Surebake
yeast
250g
white
flour
50g
rye
flour
lt
sugar
1T
milk
powder
It
Salt
1T
butter
230
ml
water
Whole
Wheat
Yoghurt
Bread
Zt
300g
1T
1T
lt
27
lt
12
C
165
ml
Surebake
yeast
wholemeal
flour
butter
milk
powder
Salt
sesame
seeds
sugar
yoghurt
water
Wholemeal
Rolls
l'/ot
Surebake
yeast
250g
white
flour
50g
wholemeal
flour
;
lt
sugar
1T
milk
powder
lt
Salt
LT
butter
/
margarine
200
mi
water
]
beaten
egg
(to
brush
tops
of
rolls)
poppy
or
sesame
seeds
to
sprinkle
on
top
Remove
the
bread
pan
from
the
Bread
Bakery.
Mount
the
kneading
blade
on
the
shaft.
Place
the
yeast
in
the
bread
pan
-
best
results
are
achieved
if
the
yeast
is
added
before
the
other
ingredients.
Add
the
flour
and
all
dry
ingredients
Pour
the
water
into
the
bread
pan.
Place
the
bread
pan
inside
the
Bread
Bakery.
Select
dough.
|
The
beeper
will
sound
when
the
dough
is
completed.
Turn
the
dough
out
into
a
greased
bowl.
Cover.
Let
the
dough
rest
for
20
minutes
in
the
refrigerator.
Divide
into
9-12
even
sized
portions
-
snape
into
rolls
(you
may
need
to
use
floured
hands)
and
place
on
a
greased
baking
tray.
Cover
and
leave
to
rise
for
30-50
minutes
(best
rising
temperature
30-35°C}
or
until
almost
doubled
in
size.
Brush
the
tops
with
beaten
egg,
then
sprinkle
with
poppy
or
sesame
seeds.
Bake
at
200°C
for
15-20
minutes
or
until
golden
brown.
Remove
from
tray
and
cool
on
a
wire
rack.
Hot
Cross
Buns
2t
Surebake
Yeast
300
g
white
flour
Zit
salt
4T
butter
72C
sultanas
LT
milk
powder
27
brown
sugar
At
all
spice
or
mixed
spice
egg
LT
grated
orange
rind
130
ml
water
»
Place
all
ingredients,
yeast
first,
into
bread
pan,
select
dough
programme.
«
When
programme
is
complete,
place
dough
in
a
greased
bowl
and
cover.
Rest
for
20-30
minutes.
«
Shape
into
8
or
10
buns
depending
on
the
size
required.
Rest.
*
Cover
and
allow
to
rise
until
doubled
in
size.
»
Put
on
crosses.
*
Bake
200°C
for
10-15
minutes
or
until
golden
brown.
Brush
over
the
glaze.
Crosses
'22.C
flour
27
oil
water
to
mix
Glaze
3T
milk
3T
castor
sugar
Crosses
Mix
flour
and
oil
then
add
water
to
make
a
stiff
paste.
Pipe
into
the
shape
of
crosses.
Glaze
Boil
together
until
syrupy
-
brush
over
cooked
buns
when
they
are
removed
from
the
oven.
Focaccia
-
Italian
Savoury
Flat
Bread
At
Surebake
yeast
375g
white
flour
It
sugar
lt
salt
LT
milk
powder
LT
butter
250
mi
water
«
Make
dough
using
dough
setting.
*
Roll
or
pat
the
dough
into
a
rectangle
approximately
22
x
16cm.
»
Dimple
the
top
every
6cm
by
pressing
your
finger
well
into
the
dough.
#
Cover
and
leave
to
rise
in
a
warm
place
for
30-50
minutes.
Best
rising
temperature
30-
35°C.
Combine:
2T
lite
olive
oil
rt
Salt
-
coarse
sea
Salt,
if
available
lt
dried
basil
lt
dried
rosemary
lt
dried
thyme
#
Brush
the
surface
of
the
dough
with
the
herbed
oil.
*
Bake
at
200°C
for
20-25
minutes,
until
golden
brown.
Variations
=
Add
finely
chopped
bacon
and
onion
to
the
herbs
and
olive
oil
and
spread
over
bread,
do
not
add
salt.
or
«
Add
bacon
and
onion
to
the
dough
ingredients
-
make
dough
and
then
top
with
the
herb
mixture.
Brioche
1T
Surebake
yeast
280g
white
flour
2
eggs
(size
7}
2t
Sugar
‘at
Salt
80g
butter
35
ml
milk
(fresh)
I
beaten
egg
for
brushing
top
of
brioche
«
Make
the
dough
as
in
steps
1-7
Wholemeal
Rolls.
*
Let
the
dough
rest
in
the
refrigerator
in
a
greased
bowl
for
20-30
minutes.
*
Jurn
out
onto
a
floured
surface.
With
floured
hands
divide
the
dough
into
12
balls,
divide
each
ball
into
one
large
and
one
small
bail.
«
Place
each
large
ball
in
a
greased
brioche
or
muffin
cup.
With
floured
fingers,
make
an
indentation
in
each
large
ball.
Place
the
small
ball
in
each
indentation.
*®
Cover
and
let
rise
for
30-40
minutes,
or
until
almost
doubled
in
size.
=
Brush
brioche
with
beaten
egg.
Bake
at
200°C
for
10-15
minutes,
or
until
light
golden
brown.
Pizza
Base
'/2T
Surebake
yeast
300
g
white
flour
‘Zot
Salt
2
t
sugar
VAT
olive
oil
125
ml
water
Pizza
ingredients,
cheese,
ham,
mushrooms
etc.
Make
the
dough
as
in
steps
1-7
Wholemeal
Rolls.
Let
dough
rest
in
the
refrigerator
in
a
greased
bowl.
Shape
dough
into
a
circle
-
for
a
single
pizza
or
divide
up
and
make
individual
sized
pizzas.
Let
rest
at
room
temperature
for
10
minutes.
Top
the
pizza
base
with
your
choice
of
fillings.
Bake
at
220°C
for
15-20
minutes
or
until
golden
brown.
index
PAGE
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11
Fisher
&
Paykel
Limited,
Panasonic
Division,
Private
Bag,
Panmure,
Auckland,
N.Z.
Part
No.
560595
12
