Automatic Breadmaker OPERATING INSTRUCTIONS AND RECIPES (Household Use) Model No. SD-257/SD-256 Before Use Thank you for purchasing this Panasonic product. Please read these instructions carefully before using this product and save this manual for future use. These operating instructions are intended to be used for two different models. The explanations inside mainly focus on the SD-257 model.
Contents Before Use ¶ Safety Instructions ·················································· 3 ¶ Accessories/Parts Identification····························· 4 ¶ Bread-making Ingredients ····································· 6 How to Use ¶ Baking Bread [BAKE]············································· 8 ¶ Making Dough [DOUGH] ····································· 10 ¶ When adding extra ingredients… ························ 11 ¶ Baking Brioche ····················································· 12 ¶ Ba
Safety Instructions Important Safety Precautions Location Caution 1. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly qualified person in order to avoid a hazard. 2. Do not attempt to repair the breadmaker. Consult a Panasonic dealer and have it serviced by an authorised technician. 3. Do not immerse the unit, power cord, or plug in water or any kind of liquid. 4.
Accessories/Parts Identification Main Unit Raisin nut dispenser (SD-257 only) The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the ‘BAKE RAISIN’ or ‘RAISIN DOUGH’ mode. Turn to P.11 for ingredients which may be placed in the raisin nut dispenser. Never operate the breadmaker without the dispenser being in place.
Control Panel Operation status • REST: Displayed during the initial stage or with timer operation when the temperature of the bread pan and ingredients is being regulated before kneading • POWER ALERT: displayed when there has been an interruption in the power supply • TEMP: Displayed when the unit is hot – allow to cool before use As the option pad is pressed the option chosen will flash. Select: Option: Choose type of bread or dough.
Bread-making Ingredients Water Flour Use normal tap water. Use tepid water if using ‘RAPID’, ‘rye’ or ‘gluten free’ settings in a cold room. Use chilled water if using ‘rye’, ‘french’ or ‘brioche’ settings in a hot room. Always measure out liquids using the measuring cup provided. Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise. Use strong bread flour only. Flour must be weighed on scales.
Main Flours Used in Bread Strong flour is milled from hard wheat and has 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. Used in e.g. ‘basic’, ‘french’ modes. • Always use strong flour when using the recipes in this book.
Baking Bread Turn to P.16-21 for bread recipes Place the ingredients in the bread pan Kneading blade 1 Remove the bread pan and set the kneading blade 2 1 Twist the bread pan anticlockwise and lift up to remove 1 Place the dry yeast at the bottom (so that it does not mix with the liquid until later) 2 Cover the yeast with all the dry ingredients (flour, sugar, salt, etc.) 2 Ensure the kneading blade is firmly on the kneader mounting shaft • Flour must be weighed on scales.
Set the program and start Remove the bread * SD-257 display shown. 7 Press Stop pad and remove bread when machine beeps 8 times How to Use 4 5 Select a bread type Press Option pad to choose a baking option The flashing start/stop light will go off. See page15 for availability of size and crust. To change the size 8 Remove the bread immediately, Oven glove Bread pan To change the crust colour To set the timer e.g. It is 9:00 PM now, and you want the bread to be ready at 6.
Making Dough Turn to P.24-29 for dough recipes To cancel/stop once started (hold for more than 1 second) 1 2 3,4 Preparation 1 Put the kneading blade into the bread pan. (P.8) 2 Place the ingredients in the bread pan in the order listed in the recipe. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.
When adding extra ingredients... (Select when baking bread) ‘BAKE RAISIN ’ will be displayed (Select when making dough) ‘DOUGH RAISIN ’ will be displayed Press this pad after you’ve pressed start and the light is on, to see how long to wait until the selection of program is complete. (SD-256 only) 1 2 3,4 Preparation 1 Put the kneading blade into the bread pan. 2 Place the ingredients in the bread pan in the order listed in the recipe.
Baking Brioche Yeast Strong White Flour Sugar Salt Skimmed milk Butter (Cut into 2 cm cubes and keep in fridge) Water Egg, medium 1 2,3 Preparation 1 Put the kneading blade into the bread pan. (P.8) 2 Place the ingredients in the bread pan in the order listed in the recipe. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.
[When making rich butter flavored brioche or adding extra ingredients...] Yeast Strong White Flour Sugar Salt Skimmed milk Butter (Cut into 2 cm cubes and keep in fridge) Water Egg, medium Butter for added later (Cut into 1–2 cm cubes and keep in fridge) 1 2 11⁄4 tsp 400 g (14 oz) 2 tbsp 1 tsp 2 tbsp 50 g (2 oz) 220 ml 1 (50 g) 50 g (2 oz) 3,5 Preparation 1 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge. (P.8) 2 Put the kneading blade into the bread pan.
Baking Cakes Turn to P.30-33 for cake recipes To cancel/stop once started (hold for more than 1 second) 1 2 3,4 • Remove the kneading blade Preparation 1 Prepare the ingredients according to the recipe. 2 Line the bread pan with parchment paper or loaf tin liners and pour in the mixed ingredients. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.
List of Bread Types and Baking Options Function Availability and Time Required •Time required for each process will differ according to room temperature. Options Bread type Baking option Processes Size Crust Timer REST KNEAD RISE BAKE Total BAKE 25 min– 60 min 15–30 min 1 hr 50 min– 2 hr 20 min BAKE RAPID BAKE RAISIN — — 15–20 min approx.
Bread Recipes White Loaf ‘Basic’-‘Bake’ (4hr) M ⁄ tsp Strong White Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 ml Yeast [basic] (white or brown flour) : Timer can be used for recipes with this symbol (4-13 hours) Milk Loaf ‘Basic’-‘Bake’ (4hr) 34 XL 11⁄4 tsp 550 g (1 lb 4 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 360 ml Rapid White Loaf ‘Basic’-‘Bake Rapid’ (1hr 55min-2hr) M 1 tsp Strong White Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 ml Yeast Turn to
Brown Loaf ‘Basic’-‘Bake’ (4hr) Curry and Mango Loaf ‘Basic’-‘Bake’ (4hr) M ⁄ tsp Strong Brown Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 270 ml Yeast 34 L 1 tsp 475 g (1 lb 1 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 320 ml XL 11⁄4 tsp 550 g (1 lb 4 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 360 ml Rapid Brown Loaf ‘Basic’-‘Bake Rapid’ (1hr 55min-2hr) M Yeast 1 tsp Strong Brown Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 ml L 11⁄4 tsp 475 g (1 lb 1 oz) 11⁄2 tsp 2
Bread Recipes [whole wheat] (wholemeal flour) : Timer can be used for recipes with this symbol (5-13 hours) Rapid Wholemeal Loaf 70% ‘Whole Wheat’-‘Bake Rapid’ (3hr) M 1 tsp 300 g (11 oz) Strong White Flour 100 g (4 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 ml Yeast Strong Wholemeal Flour Pesto and Pine Nut Loaf ‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) L 11⁄4 tsp 350 g (12 oz) 125 g (41⁄2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 340 ml XL 11⁄2 tsp 400 g (14 oz) 150 g (5 o
Onion Loaf ‘Whole Wheat’-‘Bake’ (5hr) Malted Brown Loaf ‘Whole Wheat’-‘Bake’ (5hr) M 34 ⁄ tsp 300 g (11 oz) 100 g (4 oz) 1 tsp 1 tbsp 1 tsp Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Onion, chopped and softened with 1 tsp oil Garlic Puree Creamed Horseradish Water Yeast Strong Granary® Flour Strong White Flour Sugar Butter Salt Water 50 g (2 oz) 1 tsp 2 tsp 270 ml XL 11⁄4 tsp 350 g (12 oz) 250 g (9 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 360 ml M M ⁄ tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz)
Bread Recipes [rye] (SD-257 only) (rye flour and spelt flour) Remember to use the kneading blade (rye bread) for all these recipes. The Raisin nut dispenser does not operate on the Rye program. Put any additional ingredients directly into the bread pan at the start. As a result of the consistency some flour may remain on the sides of the loaf, but this is normal. Due to their consistency, the kneading blade will often become embedded in Rye Bread loaves.
[italian] (white flour) Make light bread for enjoying with pasta, etc. The Raisin nut dispenser does not operate on the Italian program. Put any additional ingredients directly into the bread pan at the start. Passata is a thick tomato sauce that is usually near the pasta sauces in supermarkets.
Gluten Free Recipes [basic] [gluten free] (gluten free bread mix / wheat free bread mix) : Timer cannot be used The Raisin Nut Dispenser does not operate on the Gluten Free program. Put any additional ingredients directly into the bread pan at the start. You can bake gluten free cakes following our recipes on pages 30-33 by substituting gluten free plain flour for standard plain flour. If selfraising flour is required also add 1 tsp of gluten free baking powder.
Gluten Free Bread Glutafin Gluten Free Bread Mix ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr) Cold Tap Water Oil Bread Mix Yeast Juvela Bread Mixes ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr) 400 ml 2 tsp 500 g (1 lb 2 oz) 2 tsp Glutafin Gluten Free Fibre Bread Mix ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr) Hot Water from the Kettle Cold Tap Water Oil Bread Mix Yeast Water Salt Oil Bread Mix Yeast Gluten Free Mix 400 ml 1 ⁄2 tsp 1 tbsp 500 g (1 lb 2 oz) 1 tsp Fibre Mix 430 ml 1 ⁄2 tsp 1 tbsp 500 g (1 lb 2 oz) 1 ts
Dough Recipes Rolls Select one of the following recipes and follow the method below. [basic] [whole wheat] [rye] [french] [pizza] 1 Shape dough. 2 Place onto a greased baking tray and allow to prove until doubled in size. 3 4 Brush with beaten egg. The Dough setting mixes and gives the dough it’s first rising before you shape and bake it in your conventional oven. : Timer cannot be used (except pizza) Prepare your ingredients according to the recipe and select the correct mode.
Wholemeal Dough 50% ‘Whole Wheat’-‘Dough’ (3hr 15min) Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Water 11⁄4 tsp 275 g (10 oz) 275 g (10 oz) 2 tsp 2 tbsp 11⁄2 tsp 340 ml Granary® Dough ‘Whole Wheat’-‘Dough’ (3hr 15min) Yeast Strong Granary® Flour Sugar Oil Salt Water 11⁄4 tsp 550 g (1 lb 4 oz) 2 tsp 2 tbsp 11⁄2 tsp 320 ml Rye Dough 100% ‘Rye’-‘Dough’ (2hr) Yeast Rye Flour Sugar Oil Salt Water 2 tsp 500 g (1 lb 2 oz) 2 tsp 3 tbsp 2 tsp 360 ml • Use kneading blade (rye bread).
Dough Recipes Rye and White Rolls Stage 1 Culture : ‘Pizza’-‘Dough’ (45min) Chelsea Buns Enriched Dough : ‘Basic’-‘Dough’ (2hr 20min) Yeast Strong White Flour Rye flour Water Yeast Strong White Flour Sugar Butter Milk Powder Salt Egg, medium Water 1 tsp 75 g (3 oz) 150 g (5 oz) 200 ml Stage 2 : ‘Rye’-‘Dough’ (2hr) Yeast Rye Flour Strong White Flour Sugar Oil Salt Water 1 2 3 4 5 6 1 tsp 150 g (5 oz) 100 g (4 oz) 2 tsp 3 tbsp 2 tsp 60 ml Additional Ingredients Put all culture ingredients in bread pa
Croissants ‘Basic’-‘Dough’ (2hr 20min) Yeast Strong White Flour Sugar Butter Salt Egg, medium Water Butter chilled to add when rolling 1⁄2 tsp 300 g (11 oz) 1 tsp 25 g (1 oz) 1⁄2 tsp 1 150 ml Yeast Strong White Flour Sugar Butter Salt Egg, medium Water 150 g (5 oz) ** For a slightly denser roll try 125 ml water and 125 ml milk. 1 Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle. 2 3 Divide butter into three portions. Dot one portion over the top two thirds of the dough.
Dough Recipes Viennese Rolls ‘Basic’-‘Dough’ (2hr 20min) Yeast Strong White Flour Sugar Butter Salt Medium Sized Eggs, yolk Egg, medium Milk warmed Filling (jam or mincemeat) Glaze (milk) 1 2 3 4 5 6 34 ⁄ tsp 400 g (14 oz) 50 g (2 oz) 100 g (4 oz) 1 ⁄2 tsp 2 1 150 ml 1 ⁄2 jar 45 ml (3 tbsp) Put all the main ingredients in the bread pan in the order listed above. Select Basic Dough program 2 hrs 20 mins. Remove dough from bread pan and divide into 20 pieces.
Pepperoni Tear & Share Bread Dough for Tear & Share Bread (P.28) Tomato Puree or Sun Dried Tom Puree Pepperoni, chopped Mozarella Cheese, grated Dried Oregano or Basil Olive Oil 1 2 3 4 5 Focaccia ‘Pizza’-‘Dough’ (45min) One batch Yeast Strong White Flour Olive Oil Salt Water 4 tbsp 50 g (2 oz) 100 g (4 oz) 1 tsp 1 tbsp 1 1 Roll dough out into a rectangular sheet 1 ⁄2 cm ( ⁄2’’) thick, approximately 24 cm x 46 cm (9’’ x 18’’).
Cake Recipes [bake only] Bake cakes and teabreads. : Timer cannot be used Use BAKE ONLY mode for these recipes. This mode is not suitable for all types of cake, such as Victoria sandwich or those that require going into a hot oven. Always use our tablespoon and teaspoon measure in these recipes. The cake is made according to the recipe in a separate mixing bowl and then baked inside the bread pan. 1 Mix the ingredients in a bowl.
Boozy Cake ‘Bake only’ (45min) Butter Mixed Dried Fruit Light Brown Soft Sugar Juice of 1 Orange Zest of 1 Orange Guinness® or Caffreys® Bicarbonate of Soda Medium Sized Eggs, beaten Plain Flour Mixed Spice Topping (flaked almonds) Topping (demerara sugar) 125 g (4 oz) 300 g (11 oz) 50 g (2 oz) 45 ml (3 tbsps) 120 ml (4floz) 5 ml (1 tsp) 2 200 g (7 oz) 8 ml (11⁄2 tsp) 15 g (1⁄2 oz) 15 g (1⁄2 oz) 2 3 4 5 6 7 8 Leave to cool for 10 mins, then stir in the bicarbonate of soda, this will make the mixture foam
Cake Recipes Hazelnut and Honey Loaf ‘Bake only’ (50min) Butter Dark Brown Sugar Honey Eggs, medium Hazelnuts, finely chopped Self Raising Flour Milk Topping (chocolate & hazelnut spread) Topping (cream cheese) 175 g (6 oz) 50 g (2 oz) 50 g (2 oz) 3 100 g (4 oz) 225 g (8 oz) 60 ml (4 tbsp) 100 g (4 oz) 50 g (2 oz) 1 2 3 4 5 6 7 Cream together the butter, sugar and honey until soft and fluffy. 8 9 Take the bread pan out of the breadmaker using oven gloves.
Soda Bread ‘Bake only’ (45min) Plain Flour Bicarbonate of Soda Sugar Salt Buttermilk Milk 1 2 3 4 5 6 7 Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45min) 400 g (14 oz) 1 tsp 1 tsp 1⁄2 tsp 270 ml 30 ml Sieve the flour and bicarbonate of soda into a bowl and mix well. Then add sugar and salt. Add the buttermilk and milk, mixing quickly to form a soft dough. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
Care & Cleaning Before cleaning, unplug your breadmaker and allow it to cool down. To avoid damaging your breadmaker... Do not use anything abrasive! (cleansers, scouring pads etc) Use a soft damp cloth when cleaning bread pan and kneading blade. Do not wash any part of your breadmaker in the dishwasher! Do not use benzene, thinners, or alcohol! Keep your breadmaker clean and dry. Lid Wipe with a damp cloth. Steam vent Wipe with a damp cloth.
Dispenser lid (SD-257 only) Remove and wash with water. Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has cooled down first, because it will be very hot immediately after use) Take care not to damage the seal. (Damage could lead to leakage of steam, condensation, or deformation) Raisin nut dispenser (SD-257 only) Remove and wash with water.
Troubleshooting Before calling for service, please check through this section. Problem My bread does not rise. The top of my bread is uneven. 36 Cause Action The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality can vary depending on temperature, humidity, how the flour is stored, and the season of harvest) Try another type, brand or another batch of flour. The dough has become too firm because you haven’t used enough liquid.
Problem Cause Action Why has my bread not mixed properly? You haven’t put the kneading blade in the bread pan. Make sure the blade is in the pan before you put in the ingredients. There has been a power failure, or the machine has been stopped during breadmaking. The machine switches off if it is stopped for more than ten minutes. You might be able to start the loaf again, though this might give poor results if kneading had already begun.
Troubleshooting Before calling for service, please check through this section. Problem 38 Cause Action The kneading blade stays in the bread when I remove it from the bread pan. The dough is a little stiff. Allow the bread to cool completely before removing the blade carefully. Some types of flour absorb more water than others, so try adding an extra 10-20 ml of water next time. Crust has built up underneath the blade. Wash the blade and its spindle after each use.
Troubleshooting 39
Specification Power supply 230-240 V 50 Hz Power consumed 505-550 W Capacity (Strong flour for a loaf) (Strong flour for a dough) (Yeast) max. 550 g min. 400 g max. 600 g min. 250 g max. 8 g min. 0.75 g Capacity of raisin nut dispenser max. 150 g dried fruit/nuts Timer Digital timer (up to 13 hours) Dimensions (H W D) approx. 37.0 28.0 33.0 cm Weight (SD-257) approx. 6.8 kg Accessories Measuring cup, measuring spoon (SD-256) approx. 6.