Panasonic Breadmaker User Manual

Panasonic Breadmaker

Parts Names and Instructions

Main Unit
Accessories

Sourdough cup

To measure out liquids or make sourdough starter.

Measuring spoon

To measure out sugar, salt, dry yeast, etc.

Sourdough starter spoon

To measure out sourdough starter yeast.

Control Panel and Display

Picture shows all words and symbols, but only those relevant will be displayed during operation.

Operation status Displayed for the current stage of the program except: Provide an indication of doing manual operation. (See P. GB4 – GB5 for menu number.)

Time showing

  • Time remaining until ready.
  • Menu required some manual steps, display will show the remaining time until starting its process after press button.

Menu

  • Press or once to be a setting mode.
  • Press or again to change Menu number. (To advance more quickly, hold the button.) (See P. GB4 – GB5 for menu number.)

Size To choose the size.
Crust To choose the crust colour.
Timer

  • Set delay timer (time until bread is ready). For available menu, it can be set up to 13 hours (except menu sourdough only set up to 9 hours).
  • Setting time for Sweet Menus.

Start To start the program.
Stop To cancel the setting / stop the program. (Hold for approximately 1 second.)

Bread-making Ingredients

It is extremely important to use the correct measure of ingredients for best results.
Liquid ingredients
Use the sourdough cup or measuring spoon provided. If the recipes indicate a mixture (the liquid plus egg), should be weighted on scales. Using digital scale is recommended.
Dry ingredients
Should be weighed on scales or measured with measuring spoon provided for the small amounts. Using digital scale is recommended.

Flour
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 flour. Strong flour is milled from the 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. The best kind of flour for baking bread is a flour marked “for bread baking”. 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 health-giving bread. This bread is lower in height and heavier than bread baked with white flour.
Rye flour
Made by grinding rye kernel. Contains more iron, magnesium and potassium, which contribute to good health. Due to the low gluten content, it makes a dense, heavier bread. Do not use more than stated quantity (could overload motor).
Dry yeast
Enables the bread to rise. Be sure to use dry yeast that does not require pre – fermentation. Do not use yeast that requires preliminary fermentation. Dry yeast which has “Easy blend”, “Fast Action” or “Easy Bake” written on the packet is recommended. When using dry yeast from sachets, seal the sachet again immediately  after use. To store, follow the Manufacturer’s instructions and discard after48 hours of opening. It is recommended on most yeast packets to keep in a cool dry place.

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.

Sugar (granulated sugar, brown sugar, honey, treacle, etc.)
Food for the dry yeast, sweetens and adds flavour to the bread, changes the colour of the crust. Use less sugar if using raisins or other fruits, which contain fructose.
Water
Use normal tap water. When room temperature is low, use tepid water for menu “Basic Rapid”, “Bread Mix”, “Bread Mix Raisin”, “Whole Wheat Rapid”, “Rye”, “Gluten Free Bread” or “Gluten Free Pasta”. When room temperature is high, use chilled water for menu “Rye”, “French” or “Brioche”. Always measure out liquids using the sourdough 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. Use butter (unsalted), margarine or oil.

You can make your bread taste better by adding other ingredients.

Eggs
Improve the nutritional value and colouring of the bread. (Water amount must be reduced proportionally.) Beat eggs when adding eggs. Do not use the timer for the recipe with egg. (Eggs go rotten quickly if your room temperature is high.)
Bran
Increases the bread’s fibre content. Use max. 50 g (5 tbsp).
Wheat germ
Gives the bread a nuttier flavour. Use max. 50 g (4 tbsp).
Spices, herbs
Enhance the flavour of the bread. Only use a small amount (max. 1 tbsp).

If using a bread mix…

Bread mixes including dry yeast
Place the mix in the bread pan, then add water. (Follow instructions on the packet for the quantity of water) ➁ Select menu 5 or 6. With some mixes, it is not clear how much dry yeast is included, so some trial and error may be required to obtain optimum results.
Bread mix with separate dry yeast sachet

  1. First place the bread mix in the bread pan, then the water. Then place the measured dry yeast in the yeast dispenser. (For SD-R2530, place the dry yeast in the bread pan first, then the bread mix, then the water.)
  2. Set the machine according to the type of flour included in the mix, and start the baking.
    • White flour – recommended for menu 5, 6.
    • Brown flour – menu 1
    • Whole wheat – menu 7
    • Rye flour – menu 12 (SD-YR2550 only)

Baking brioche with brioche mix
Select the menu 10 or 2 – “Medium” size – “Light” crust colour.
Tips: The outcome differs depending on the type of mixed flour.

Menu Charts and Baking Options

Function Availability and Time Required

  • The machine stops or moves during process based on the operating program.
  • Time required for each process will differ according to room temperature.
Bread 1 1  

Basic

  

4

  

4

  

4

  

30 – 60 min

  

20 – 30 min *4

 1 h 50 min –

2 h 20 min

  

50 – 55 min

 4 h –

4 h 5 min

  

—

  

 

P. GB6 – GB7

2 2  

Basic Rapid

  

4

  

4

  

—

  

—

  

15 – 20 min

 1 h 50 min –

2 h 20 min

  

35 – 40 min

 1 h 55 min –

2 h

  

—

  

 

P. GB6 – GB7

3 3  

Basic Raisin

  

4

  

4*1

  

4

  

30 – 60 min

  

15 – 30 min *4

 1 h 50 min –

2 h 20 min

  

50 min

  

4 h

  

—

  

 

P. GB6 – GB7

4 4  

Basic Stuffed

  

4

  

4

  

4

  

30 – 60 min

  

25 – 30 min *4

 1 h 45 min –

2 h 10 min

  

50 – 55 min

 4 h –

4 h 5 min

  

4

  

 

P. GB6 – GB7

5 5  

Bread Mix

  

—

  

4

  

—

  

—

  

30 min *4

  

1 h 15 min

  

45 min

  

2 h 30 min

  

—

  

 

P. GB6, GB8

6 6 Bread Mix Raisin  

—

  

4

  

—

  

—

  

30 min *4

  

1 h 15 min

  

45 min

  

2 h 30 min

  

—

  

 

P. GB6, GB8

7 7  

Whole wheat

  

4

  

—

  

4

 1 h–

1 h 40 min

  

15 – 25 min *4

 2 h 10 min –

2 h 50 min

  

50 min

  

5 h

  

—

  

 

P. GB6 – GB7

8 8 Whole wheat Rapid  

4

  

—

  

—

  

15 – 25 min

  

15 – 25 min *4

 1 h 30 min –

1 h 40 min

  

45 min

  

3 h

  

—

  

 

P. GB6 – GB7

9 9 Whole wheat Raisin  

4

  

—

  

4

 1 h –

1 h 40 min

  

15 – 25 min *4

 2 h 10 min –

2 h 50 min

  

50 min

  

5 h

  

—

  

 

P. GB6 – GB7

10 10  

Brioche

  

—

  

4*1

  

—

  

20 min

  

30 – 60 min *4

 1 h 20 min–

1 h 30 min

  

45 min

  

3 h 30 min

  

4

  

 

P. GB6, GB9

11 11  

French

  

—

  

—

  

4

  

—

  

20 min

  

4 h 30 min

  

50 min

  

5 h 40 min

  

—

  

 

P. GB6 – GB7

12 —  

Rye

  

—

  

—

  

4

  

45 – 60 min

 approx. 10 min 1 h 20 min –

1 h 35 min

  

1 h

  

3 h 30 min

  

—

  

 

P. GB6 – GB7

13 12  

Sourdough

  

—

  

—

  

4*3

  

0 – 55 min

  

45 – 55 min *5

 2 h 25 min – 3

h 10 min

  

55 min

  

5 h

  

—

  

 

P. GB9

Gluten Free 14 13 Gluten Free Bread  

—

  

4*2

  

—

  

—

  

20 – 25 min *7

  

35 – 40 min

  

50 – 55 min

 1 h 50 min –

1 h 55 min

  

4

  

 

P. GB6, GB10

15 14 Gluten Free Cake  

—

  

—

  

—

  

—

  

20 min *6

  

—

  

1 h 30 min

  

1 h 50 min

  

4

  

 

P. GB6, GB10

16 15 Gluten Free Pizza  

—

  

—

  

—

  

—

  

20 – 25 min *7

  

5 – 10 min

  

—

  

30 min

 4  

 

P. GB6, GB11

17 16 Gluten Free Pasta  

—

  

—

  

—

  

—

  

15 min *7

  

—

  

—

  

15 min

  

4

  

 

P. GB6, GB11

  • Abbreviations used in this instructions, a full name written as follows: min = minute (s); h = hour (s); approx. = approximately.
  • Remark ( ) : The menu is available to do manual operation such as adding extra ingredients and scraping the flour from sidewall of bread pan, when the beep sounds.
Dough 18 17 Basic  

—

  

—

  

—

  

30 – 50 min

  

15 – 30 min *4

 1 h 10 min –

1 h 30 min

  

—

  

2 h 20 min

  

—

  

 

P. GB6 – GB7

19 18 Basic Raisin  

—

  

—

  

—

  

30 – 50 min

  

15 – 30 min *4

 1 h 10 min –

1 h 30 min

  

—

  

2 h 20 min

  

—

  

 

P. GB6 – GB7

20 19 Whole wheat  

—

  

—

  

—

 55 min –

1 h 25 min

  

15 – 25 min *4

 1 h 30 min –

2 h

  

—

  

3 h 15 min

  

—

  

 

P. GB6 – GB7

21 20 Whole wheat Raisin  

—

  

—

  

—

 55 min –

1 h 25 min

  

15 – 25 min *4

 1 h 30 min –

2 h

  

—

  

3 h 15 min

  

—

  

 

P. GB6 – GB7

22 21 Sourdough Dough  

—

  

—

  

—

  

0 – 40 min

  

45 – 55 min *5

 1 h 5 min –

1 h 35 min

  

—

  

2 h 30 min

  

—

  

 

P. GB9

23 22 Sourdough Starter  

—

  

—

  

—

  

—

  

—

  

24 h

  

—

  

24 h

  

—

  

 

P. GB9

 

24

  

23

  

Pizza

  

—

  

—

  

4

  

(Knead)

10 – 18 min

  

(Rise)

7 – 15 min

 (Knead) approx. 10 min (Rise) approx. 10 min  

45 min

  

—

  

 

 

P. GB6 – GB7

Sweet 25 24 Cake  

—

  

—

  

—

  

—

  

20 min *6

  

—

  

1 h 35 min

  

1 h 55 min

  

4

  

 

P. GB6, GB11

26 25 Bake Only  

—

  

—

  

—

  

—

  

—

  

—

 30 min–

1 h 30 min

 30 min–

1 h 30 min

  

—

  

 

P. GB12

27 26 Jam  

—

  

—

  

—

  

—

  

—

  

—

  

—

 1 h 30 min–

2 h 30 min

  

—

  

 

P. GB12

28 27 Compote  

—

  

—

  

—

  

—

  

—

  

—

  

—

 1 h –

1 h 40 min

  

—

  

 

P. GB12

Manual 29 28 Cake Kneading  

—

  

—

  

—

  

—

 20 min (default)  

—

  

—

  

1 – 20 min

  

—

  

 

P. GB13

30 29 Bread Kneading  

—

  

—

  

—

  

—

 20 min (default)  

—

  

—

  

1 – 20 min

  

—

  

 

P. GB13

31 30 Rise  

—

  

—

  

—

  

—

  

—

 30 min (default)  

—

  

10 min – 2 h

  

—

  

 

P. GB13

  1. Only “Light” or “Medium” are available.
  2. Only “Medium” or “Dark” are available.
  3. Can be set up to 9 hours.
  4. There is a period of rise during the knead period.
  5. There is a period of rest during the knead period.
  6. There is a period of scraping or molding during the knead period.
  7. There is a period of scrape off the flour.

Handling Instructions

Before Use

  • For the first time use, remove packing material and clean the machine. (See P. GB8 of “OPERATING INSTRUCTIONS”)
  • Clean the machine when you have not used for a long time. (See P. GB8 of “OPERATING INSTRUCTIONS”)

Preparations

  1. Open the lid, remove the bread pan (1) and set the kneading blade into the kneading mounting shaft. (2)
    • Check around the shaft and inside the kneading blade and ensure that they are clean. (See P. GB8 of “OPERATING INSTRUCTIONS”)
  2. Prepare the ingredients with exact measurement according to the recipe.For SD-YR2550
  3. Place the measured ingredients into the bread pan in the order listed in the recipes.
    • Pour liquid in the edge of bread pan’s sidewall to avoid splashing. (3) 2 Wipe off any moisture and flour around the bread pan, and return it into the main unit.(4) Close the lid.
    • Place the dry yeast into the yeast dispenser for available menus. (5) If the yeast dispenser is wet, absorb wetness with tissue etc. (Do not rub the yeast dispenser, otherwise the dry yeast nwill not drop into the bread pan due to static.)
    • Add additional ingredients into the raisin nut dispenser for available menus. (See P. GB8)
    • For optimum results, do not open the lid unless the menu requires, as it affects bread quality.
      For SD-R2530
      Place the measured ingredients into the bread pan in the order listed in the recipes.
    • For bread and dough menus, dry yeast should be placed first.
      1. Place dry yeast away from the kneading blade and kneading mounting shaft. If some of the dry yeast get into it, bread may not rise well.
      2. Place dry ingredients over the dry yeast. It must be kept separate from any liquid until mixing commences.
    • Pour liquid in the edge of bread pan’s sidewall to avoid splashing. (3)
    • Wipe off any moisture and flour around the bread pan, and return it into the main unit.(4) Close the lid.
      • Add additional ingredients into the raisin nut dispenser for available menus. (See P. GB8)
      • For optimum results, do not open the lid unless the menu requires, as it affects bread quality.
  4. Plug the machine into 230 V socket.
    Make sure to complete the preparation steps before setting menu.
  5. Press or button in the Menu ( ) bar to select a bread menu.
    • Choose the options for selected menu. (See P. GB4 – GB5)
      • Bread Size
      • Crust colour
      • Delay time
  6. Press Start ( ) button to start the machine.
    (The display shows when menu “1” is selected.) Display shows the remaining time until the selected program is complete The remaining time is changed depending on the room temperature.
    • Do manual operation when the beep sounds if you select the certain menus. (See P. GB4 – GB5, menus with icon. ) After that, then press button again.
      • Complete the works while is flashing on the display. When stop flashing, display shows the remaining time.
      • Do not add ingredients after display shows remaining time.
      • Kneading will continue after a certain time without press button.
  7. When bread is ready (machine beeps 8 times and the cube ( ) near End flashes), press Stop ( ) button and unplug.
  8. Remove the bread immediately by using dry oven gloves and place it on a wire rack. (6)
    • Hold the handle with oven gloves and shake the bread out.
    • Moving the outside base shaft may damage the bread shape. (7)
    • Moving the outside base shaft may damage the bread shape. (7)

Making Dough

1 – 4. See P. GB6 of Preparations
5. Press or button in the Menu ( ) bar to select a dough menu.
6. Press button to start. Display shows the remaining time until the program is complete.
7. When dough is ready (machine beeps 8 times and the cube ( ) near End flashes), press button and unplug.
Tips: Timer is not available on doughs menus except Pizza.
8. Shape the finished dough to your favourite shape and allow it to rise until double size, then bake in the oven.
Pizza Dough
8. Divide the dough with scraper and shape them into balls.
9. Cover them with damp kitchen towel and leave it for 10 minutes.
10. Shape into a flat round and make holes with a fork.
11. Spread your favourite sauce and desired topping then bake it in the oven.

Additional Ingredients (Dried fruits, nuts, bacon, cheese etc.)

Available Menu

  Bread Dough
Basic Raisin Basic Stuffed Bread Mix Raisin Whole Wheat Raisin Basic Raisin Whole Wheat Raisin
SD-YR2550  

Menu 3

  

Menu 4

  

Menu 6

  

Menu 9

 Menu 19 Menu 21
SD-R2530 Menu 18 Menu 20

Attention of ingredients

Follow the recipe / menu instructions for the quantities of each ingredients. Otherwise,

  • The ingredients may scatter from bread pan to cause unpleasant smells and smoke.
  • The bread may not rise well.

Dry / insoluble ingredients (Using raisin nut dispenser – add automatically)

  • Place the extra ingredients in the raisin nut dispenser and set the machine.
  • Do not overfill the raisin nut dispenser.

Dried fruits

  • Cut up roughly into approximate 5 mm cubes.
  • Sugar-coated ingredients may stick to the raisin nut dispenser and not fall into the bread pan.

Nuts, seeds

  • Chop finely.
  • Nuts impair the effect of gluten, so avoid using too much.
  • Using large, hard seeds may scratch the coating of the dispenser and bread pan.

Herbs
Use up to 1 – 2 tbsp of dried herbs. For fresh herbs, follow the instructions in the recipe.

Bacon, salami, olives, dry tomato

  • Sometimes oily ingredients may stick to the raisin nut dispenser and not fall into the bread pan.
  • Cut the bacon and the salami into 1 cm cubes.
  • Cut the olives into quarters.

Moist / viscous / soluble ingredients* (Adding into the bread pan by hand – cannot be placed in the raisin nut dispenser)
Place these ingredients together with the others into the bread pan.

Fresh fruits, fruits pickled in alcohol, vegetables
Only use quantities as in the recipe, as the water content in the ingredients will affect bread.

Cheese, chocolate

  • Cut the cheese into 1 cm cubes.
  • Chop chocolate finely.  These ingredients cannot be placed in the raisin nut dispenser as they would stick to it and not fall into the bread pan.

Bread Mix & Bread Mix Raisin

1 — 4 See P. GB6 of Preparations.
5 Select the menu

  Brea d Mix Brea d Mix Raisin
SD-YR2550 Menu 5 Menu 6
SD-R2530 Menu 5 Menu 6

6. Press button to start.
Display shows the remaining time until the program is complete.
7. Press button and remove bread when machine beeps 8 times and the cube ( ) near End flashes.
Tips: The final outcome may differ depending on the actual bread mix used. (There may be greater variation with wheat free bread mixes.)

Baking Brioche

1 — 4. See P. GB6 of Preparations.
5. Select menu 10, choose crust colour.
6. Press button to start. Display shows the remaining time until the beep sounds.
7. After about 55 minutes – 1 hour 5 minutes. Open the lid when you hear the beep sound. Add the additional butter while is flashing. Close the lid and restart. Kneading will continue after 5 minutes without press button.
8. Press button and remove bread when machine beeps 8 times and the cube ( ) near End flashes.
Tips:

  • Timer is not available on this menu.
  • Do not add butter or extra ingredients after display shows remaining time.
  • When adding extra ingredients such as raisins, add them with the butter in step 7. (Use max. 150 g for ingredients)

To bake brioche in simple way.

  • Cut butter into 1 – 2 cm cubes and keep them in refrigerator.
  • Place butter with other ingredients in the beginning and follow step 5.
  • Skip step 7 process in this way. This Brioche is a little different from the others.
Sourdough & Sourdough Dough

STAGE 1 Making Sourdough Starter
Preparations:

  1. Mix all the ingredients well in the sourdough cup. (Remove the kneading blade)
  2. Put the lid on the sourdough cup.
  3. Place the sourdough cup in the bread pan.
  4. Set the bread pan into the main unit, and plug the machine into the socket.

 

  1. Select the menu.
  2. Press button to start.
    Display shows the remaining time until the program is complete. (Take SD-YR2550 display as an example)
  3. Press button and remove the sourdough cup immediately when machine beeps 8 times and the cube ( ) near End flashes.
    • When you do not use it immediately, store it in the refrigerator, but use up within 1 week.

STAGE 2 Baking / Making Sourdough
 Preparations:

  1. Set the kneading blade into the bread pan.
  2. Pour a cup of sourdough starter into the bread pan.
  3. SD-YR2550
    1. Place the ingredients in the bread pan according to the order of recipe.
    2. Place the dry yeast in the yeast dispenser. SD-R25301) Place the ingredients in the bread pan in the following order: flour → salt → dry yeast (keep away from the salt) → water (keep away from the dry yeast, pour water around flour). ➃ Set the bread pan into the main unit, and plug the machine into the socket.

 

  1. Select the menu
      Sourdough Sourdough Dough
    SD-YR2550 Menu 13 Menu 22
    SD-R2530 Menu 12 Menu 21
  2. Press button to start.
    Display shows the remaining time until the program is complete.
  3. Press button and remove bread / dough, when machine beeps 8 times and the cube ( ) near End flashes.
    Tips:
    • Timer is available for baking sourdough bread (up to 9 hours).
    • Shape the finish dough and allow it to rise until doubled in size, then bake in the oven. (Menu: Sourdough Dough) To make or storage sourdough starter without failure.
    • Do not select a wrong menu.
    • Do not take out the sourdough cup until the program is complete.
    • Do not mix the new sourdough starter with old one.
    • If the sourdough starter is made well, it smells sour and like alcohol.
    • When the room temperature is over 30 °C, the sourdough starter goes bad, and the bread does not turn out well.
    4. Gluten Free Information

    Making gluten free bread is very different from the normal way of producing bread. It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.

  • This program has been developed especially for certain gluten free ingredients, therefore using your own mix may not produce such good results.
  • Gluten free bread cannot rise as much as a traditional bread. It will be of a denser consistency and lighter colour than normal bread.
  • When “gluten free” is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.) There are two types of gluten – free baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and contain no gluten. If you have to pick one out using this baking program, please consult your doctor beforehand.
  • The baking results and bread’s appearance may differ according to the type of mix. Occasionally a bread may have some flour remaining on the side. The wheat free mixes can produce more variable results.
  • Wait for the bread to cool before slicing it for the better performance.
  • The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the bread within that time it can be put into freezer bags, in convenient sized portions, and frozen.
    Warning for the users who use this program for health reasons:
    When using the gluten free program, make sure to consult your doctor or the Coeliac Association and only use the ingredients which are suitable for your health conditions. Panasonic will not be responsible for any consequences resulting from ingredients that have been used without professional consultation. It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attention must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used. You must also ensure that the yeast used contains no gluten.

Baking Gluten Free Bread

1 — 4. See P. GB6 of Preparations
5. Select the menu
6. Press button to start. Display shows the remaining time until the beep sounds.
7. After about 6 minutes, open the lid when you hear the beep sound. Scrape off the flour within 3 minutes while is flashing. Close the lid and restart. Kneading will continue after 3 minutes without press button.
8. Press button and remove bread when machine beeps 8 times and the cube ( ) near End flashes.
Tips: Use a rubber spatula to avoid damaging the bread pan. Do not use the metal spatula.

Baking Gluten Free Cake

1 — 4. See P. GB6 of Preparations
5. Select the menu
6. Press button to start. Display shows the remaining time until the beep sounds.
7. After about 2 minutes, open the lid when you hear the beep sound. Scrape off the flour within 3 minutes while is flashing. Close the lid and restart. Kneading will continue after 3 minutes without press button.
8. After about 12 minutes, open the lid when you hear the beep sound. Scrape off the dough on the sidewall of bread pan while is flashing. Close the lid and restart. Baking will start after 3 minutes without press button.
9. Press button and remove cake when machine beeps 8 times and the cube ( ) near End flashes.
Tips

  • Use a rubber spatula to avoid damaging the bread pan. Do not use metal spatula.
  • If you shake hard to remove cake from the bread pan, it will lose shape.

Recipes

Example
Recipe Name
Menu No.+Total process time + Option icon

  M L XL
★

 

 

     

 Dry yeast       2 tsp      2 tsp      2½ tsp   
Strong white bread flour 400 g 500 g 600 g
Egg (L), beaten 1          1          2         
Sunflower seeds 50 g 65 g 75 g
  Cheese 50 g 65 g 75 g

Abbreviation:
tsp = tea spoon; tbsp = table spoon
Egg (L) = Egg in large size; Egg (M) = Egg in medium size.

The options of each recipe and necessary operation are indicated as the following icons.
Option icon
Light crust Medium crust Dark crust Delay timer
Necessary operation icon
SD-YR2550: Place measured dry yeast into yeast dispenser.
SD-R2530: Place measured dry yeast into bread pan first.
Place the measured ingredients into bread pan in the order listed in the recipe. Add additional ingredients into raisin nut dispenser. Do manual operation (such as adding extra ingredients, scraping the flour from sidewall of bread pan) when the beep sounds.

Bread Recipes

Basic
White Bread Menu 1 (4 h – 4 h 5 min)

  M L XL
  ★ Dry yeast       1 tsp      1 tsp      1¼ tsp  
Strong white bread flour 400 g 500 g 600 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 340 mL 400 mL

Milk Bread Menu 1 (4 h – 4 h 5 min)

  M L XL
★ Dry yeast       1 tsp      1 tsp      1¼ tsp   
Strong white bread flour 400 g 500 g 600 g
Butter 20 g 30g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Milk 290 mL 360 mL 430 mL

Basic Rapid
Rapid White Bread Menu 2 (1 h 55 min – 2 h)

  M L XL
  ★ Dry yeast       2 tsp      2 tsp      2½ tsp   
Strong white bread flour 400 g 500 g 600 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 350 mL 420 mL

Italian Bread
Menu 2 (1 h 55 min)

  M
  ★ Dry yeast                             2 tsp         
Strong white bread flour 400 g
Olive oil 1½ tbsp
Salt 1½ tsp
Water 260 mL

Basic Raisin
Raisin Bread Menu 3 (4 h )

  M L XL
  ★

 

 

 

 

 

     

 Dry yeast        1 tsp     1 tsp     1¼ tsp  
Strong white bread flour 400 g 500 g 600 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
W ater             280 mL 340 mL 400 mL
Raisins *1 80 g 100 g 120 g

5 Seeded Bread
Menu 3 (4 h )

  M L XL
  ★

 

 

 

 

 

 

     

 Dry yeast        1 tsp      1 tsp      1¼ tsp  
Strong white bread flour 400 g 475 g 550 g
Butter 20g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1 tsp 1½ tsp 2 tsp
Sesame seeds 1 tbsp 1½ tbsp 2 tbsp
Poppy seeds 1 tbsp 1½ tbsp 2 tbsp
W ater             280 mL 330 mL 380 mL
Linseeds 1 tbsp 1½ tbsp 2 tbsp
Pumpkin seeds 1 tbsp 1½ tbsp 2 tbsp
Sunflower seeds 1 tbsp 1½ tbsp 2 tbsp

Basic Stuffed
Stuffed Bread Menu 4 (4 h – 4 h 5 min)

  M L XL
  ★

 

 

 

 

     

 

     

 Dry yeast        1 tsp     1 tsp     1¼ tsp  
Strong white bread flour 400 g 500 g 580 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
W ater             280 mL 350 mL 400 mL
Cooked bacon *1 50 g       65 g       75 g      
Cheese *1 50 g 65 g 75 g

Stuffed Tomato, Olive and Tomato Juice Menu 4 (4 h – 4 h 5 min)

  M L XL
  ★

 

 

 

 

 

     

 Dry yeast       1 tsp      1 tsp      1¼ tsp   
Strong white bread flour 400 g 500 g 580 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 140 mL 175 mL 200 mL
T omato juice     140 mL 175 mL 200 mL
Olive 70 g 80 g 100 g
  Sundried tomatoes in oil, chopped  

30 g

  

40 g

  

50 g

Bread Mix
Bread Mix Menu 5 (2 h 30 min)

  Bread mix flour *2 500 g
Water *3 300 mL

Vegetable Juice Bread Menu 5 (2 h 30 min)

  Bread mix flour *2 500 g
Water *4 150 mL
Vegetable juice *4 150 mL

Bread Mix Raisin
Bread Mix Raisin

 

     

 Bread mix flour *2 500 g
W ater *3                               300 mL      
Raisins *1 100 g

Matcha Chestnut Bread Menu 6 (2 h 30 min)

 

 

     

 

 Bread mix flour *2 500 g
Matcha 10 g
W ater *3                                Sweet chestnut *1 300 mL      

100 g

Troubleshooting

Before calling for service, please check through this section.

Before calling for service, please check through this section.