User manual PANASONIC SD-BT2P

[. . . ] 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. [. . . ] 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 browning during baking. Artificial sweeteners cannot be successfully used as a substitute for sugar ---they do not provide the carbohydrates required for fermentation. 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 timer is being used. -17- The Role of Ingredients in Bread Baking 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. Use the RAISIN mode to prevent this from happening. Bran: Approx 60 ml (4 tbsp) can be added to boost the fibre content. (Do not use more than this recommended amount as it will affect the volume of the loaf). Wheatgerm: Approx 60 ml (4 tbsp) can be added to give a nuttier flavour. Spices: Spices are used to add flavour to the bread. Only small amounts (1 teaspoon to 2 teaspoon) are required. Timer loaves Do not use eggs and fresh ingredients i. e. fruit/vegetables on timer loaves, as these ingredients may stale during the rest time, thus spoiling the loaf. -19- Differences in Baking Results Baking results differ according to several factors including: the environmental conditions, electricity fluctuation, choice of ingredients and their quantity and quality. To avoid poor baking results, the following should be remembered. 1. Temperature Temperature is an important factor in bread baking. The temperature of the room and the ingredients can effect the final result. Best results are abtained at a room temperature of 20 C, using room temperature ingredients. 2. Measurements Accurate measurement is essential in achieving good baking results. Weighing flour is more accurate than measuring flour in a cup. When measuring other dried ingredients, use metric measuring cups and spoons. [. . . ] Serve with salsa or guacamole. Place in oven 220 C for 1520 minutes. Garlic Pita Triangles Ingredients: Use the same ingredients as Pita Bread. Method: 1 2 3 --- 39 --- Spread the inside of whole split pita breads with garlic or herb butter. Heat in a preheated 180 C oven until butter melts. Cut in quarters and serve as an accompaniment to soups or pasta dishes. Bake Only tsp=teaspoon Tbsp=tablespoon Date Loaf (Edmonds) Ingredients: 1 cup 1 cup 1 tsp 1 Tbsp 1 cup 1 1/2 Earl Grey Tea Bread Ingredients: dates (chopped) boiling water baking soda butter brown sugar egg vanilla essence walnuts (chopped) flour baking powder 1 cup 1 cup 1 cup 200N sultanas cold Earl Grey tea brown sugar self raising flour tsp 1 cup Method: 250N 1 tsp 1 2 3 4 5 6 7 8 Soak sultanas and brown sugar in cold Earl Grey tea for several hours, preferably overnight. Add self raising flour, stir until well mixed. Method: 1 2 3 4 5 6 7 8 9 Remove kneading blade from bread pan and line the bottom with baking paper, cut to allow Remove kneading blade from bread pan and line the bottom with baking paper, cut to allow shaft to protrude. [. . . ]