User manual PANASONIC SD-200

[. . . ] Follow all warnings and instructions marked on the product. Unplug this product from wall outlet when not in use and before cleaning. Do not immerse appliance in water or other liquid. Use a soft sponge and mild detergent when cleaning the inside of the pan or kneading blade. [. . . ] browned floured sides, brown but sticky. UnderBrowned and Sides and is Not baked. Slices unevenly - 16 - Ingredients Since the bread program on your Automatic is completely computerised, the success of your loaf depends on the quantity and quality of the ingredients Flour: Wheat flour provides the bulk and structure of bread. Flour is classified into two types, strong flours which are milled from hard wheat and weak flours which are milled from soft wheat. The difference in the two types of wheat is the content of proteins that form gluten (gluten is the important constituent of bread which provides its structure and its stretchy, chewy texture. Gas which is released during fermentation is trapped within the elastic network of gluten, thus making the dough rise. Gluten development mostly takes place during dough kneading). Strong flours contain a high content of proteins necessary for the development of gluten. Bread flour and Bakers flour are the major product within this category. Most of the recipes in this book call for this flour. Weak flours such as cake flour and pastry flour, are less in protein content and are suitable for products which have a light, crumbly texture and do not require much gluten development. Any fat can be used, however, we recommend butter for the best flavour and texture. -17- Ingredients Milk and milk products: Their main purposes are: They enhance flavour. They increase the nutritional value of bread. Milk solids include protein, lactose (milk sugar), and minerals. Most recipes call for the use of milk powder. NEVER use fresh milk on the overnight program. Otherwise it may sour during the rest time, spoiling the final flavour. Yeast: Yeast is a living organism, a microscopic plant which works as a leavening agent in bread baking. It acts on sugars and changes them into carbon dioxide gas and alcohol. This gas production causes the leavening or the rise of yeast dough. Yeast is available in two forms: fresh and dry. Dry yeast is available in two types; the type that requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients. Do not use fresh yeast or dry yeast that requires preliminary fermentation. [. . . ] Cover with a plastic wrap and rest the dough in the refrigerator for 20 30 minutes. Knead dough on a lightly floured surface until it becomes elastic and springs back when touched. Cover and let rest in a warm place for 20 minutes. Roll up tightly from long side; seal well. [. . . ]