Panasonic SDYD205 SDYD250 User Guide - Page 28

French Select BAKE mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) This loaf is one size. Size selection cannot be made. The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Select DOUGH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) This loaf is one size. Size selection cannot be made. The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) French Bread Bread flour Salt Butter Water Dry yeast C/TBSP/tsp (3 C) 11/2 tsp 1 TBSP 1 tsp oz./fl.oz. 143/4 oz. 101/2 fl.oz. ( ) : measurements not as precise as weight measurements. Baguette (French sticks) (Yield 2) Bread flour sugar Salt Dry milk Butter Water Dry yeast C/TBSP/tsp (3 C) 1 TBSP 11/2 tsp 1 TBSP 2 TBSP 11/2 tsp oz./fl.oz. 143/4 oz. 83/4 fl.oz. Poppy seeds, optional 3 TBSP ( ) : measurements not as precise as weight measurements. 1Make the dough according to instructions on P.7-9. 2 Divide the dough into 2 equal portions. Roll each portion into a ball. 3 Place the dough in a greased bowl. Cover. Rest for about 20 minutes. (Place in the refrigerator during the summer time.) 4 Roll each ball into a rectangle, using a rolling pin. 5 Starting at one short edge, roll the dough up tightly into a thin log, pinching the edges to seal. Taper and round ends. 6 Place on a greased baking pan. Spray water on top. Proof at 90¡F for 60 minutes or until nearly doubled. 7 Brush with water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of the logs. 8 Sprinkle with poppy seeds if desired. 9 Bake in 375¡F oven for 25 to 30 minutes or until golden brown. If your oven allows for steaming, bake with steam for first 10 minutes. - 27 -