Manual Panasonic SD-YR2500 Bread Maker

Manual

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Bread-making Ingredients

Flour

Main ingredient of bread, produces gluten. (helps the bread to rise,

gives it a firm texture)



Use bread flour and all-purpose flour.

Do not use soft or plain flour.



Flour must be weighed on scales.

Bread flour and all-purpose flour are milled

from hard wheat and have a high content of

protein which is necessary for the

development of gluten.

Carbon dioxide produced

during fermentation is trapped

within the elastic network of

gluten, thus making the

dough rise.

White flour

Made by grinding wheat

kernel, excluding bran and

germ. The best kind of flour

for baking bread is a flour

marked “for bread baking”.

Using bread flour, instead of

all-purpose flour, will produce

a much better quality bread

loaf.



Do not use plain or self-raising

flour as a substitute for bread

flour.

Whole wheat

flour

Made by grinding entire

wheat kernel, including bran

and germ. Makes very

healthy bread.

This bread is lower in height and

heavier than bread baked with

white flour.

Dairy Products

Add flavour and nutritional value.



If you use milk instead of water, the nutritional value of

the bread will be higher, but do not use in timer setting as

it may not keep fresh overnight.



Reduce the amount of water proportionally to the

amount of milk.

Water



Use plain tap water.



Use tepid water if using menu 3 or 4 in a cold room.



Use chilled water if using menu 3, 4, 5, 6, 11 or 12 in a hot room.



Always measure out liquids using the measuring cup provided.

Salt

Improves the flavour and strengthens gluten to

help the bread rise.



The bread may lose size/flavour if measuring is inaccurate.

Fat

Adds flavour and softness to the bread.



Using butter (unsalted) or margarine is recommended.

Sugar

(granulated sugar, brown sugar, honey,

treacle etc)

Food for the yeast, sweetens and adds flavour to

the bread, changes the color of the crust.



Use less sugar if using raisins or other fruits, which contain

fructose.

Dry Yeast

Enables the bread to rise.



Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring

fermentation before using)



Yeast which has ‘instant yeast’ or ‘rapid rise yeast’ written on the packet is recommended.



When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the

manufacturer’s recommended time)

If using a bread mix...



Bread mixes including yeast

1

Place the mix in the bread pan, then add water. (Follow

instructions on the packet for the quantity of water)

2

Select the menu 3, choose a size according to the

volume of the mix, and start the baking.

•

600 g /21.2 oz. – XL

•

400 g /14.1 oz. – M



With some mixes, it is not clear how much yeast is

included, so some trial and error may be required to

obtain better results.



Bread mix with separate yeast sachet

1

First place the yeast in the bread pan, then the bread

mix, then the water.

2

Set the machine on menu 1 and start the baking.



You can make your bread taste better by adding other

ingredients:

Eggs

Improve the nutritional value and coloring

of the bread. (Water amount must be

reduced proportionally)

Beat eggs when adding them.

Bran

Increases the bread’s fibre content.

•

Use max. 75 mL (5 tbsp).

Wheat germ

Gives the bread a nuttier flavour.

•

Use max. 60 mL (4 tbsp).

Spices

Enhance the flavour of the bread.

•

Only use a small amount (1–2 tbsp).

Rating

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