Panasonic SD-R2550 Bread Bakery Quick Start Guide and Recipes

Introduction

Bread tastes better from scratch. There's nothing like the homemade aroma of baking bread wafting through the kitchen. Whether you're a breadmaster or a brand-new baker, the Panasonic Bread Bakery™ SD-R2550 breadmaker is here to help you bake delicious bakery-style loaves every time. This quick start guide includes recipes for various breads, delicious cakes, rising doughs, and even gluten-free options! The enclosed Operating Instructions and Recipes booklet contains even more mouth-watering recipes, including jams and jellies. Thanks for having us in your home.

Included Accessories

• Measuring cup (liquid)
• Measuring spoon (dry)
• Sourdough cup (liquid)
• Sourdough starter spoon (yeast)
• Tablespoon
• Teaspoon
• Kneading blade

Parts Identification

Lid: The main cover of the breadmaker.

Raisin nut dispenser flap: A flap for adding ingredients like raisins or nuts.

Bread pan handle: For lifting the bread pan.

Control panel: Interface for selecting programs and settings.

Bread pan: The container where ingredients are placed for baking.

Dispenser lid: Covers the raisin/nut dispenser. To open: press latch and lift lid up.

Latch: Secures the dispenser lid. To close: close the dispenser lid until the latch "clicks".

Raisin/nut dispenser: Used for automatic addition of ingredients during specific programs.

Steam vent: Allows steam to escape during baking.

Control Panel and Display

LED Indicator: Shows selected loaf size (Medium-Large-XL), Manual operation status, and Menu/Program number.

Crust shade: Selectable options: Light, Medium, Dark.

Operation status: Displays and lights the current program stage (REST, KNEAD, RISE, BAKE, END).

Time display: Shows program time remaining or time until a manual procedure is required.

Program end light: Flashes when the program is complete.

Buttons:

• Program Selection: Press [Up Arrow Button] or [Down Arrow Button] to select desired program number.
• Size/Shade Settings: Press [Up Arrow Button] or [Down Arrow Button] to select desired size and shade settings.
• Timer Settings: Press [Plus Button] to set Delay timer or "Sweet Menus" time.
• Start: Press [Start Button] to begin the selected program.
• Cancel/Stop: Press [Cancel/Stop Button] to cancel a setting or stop the program.

Important Note: Please read the Operating Instructions before using the bread maker.

Bread-baking Basics

1. Remove bread pan and set kneading blade: Twist the bread pan counter-clockwise to unlock, lift using the handle, and securely set the kneading blade onto the kneading mount shaft.
2. Add ingredients into bread pan: Place dry yeast first, then other dry ingredients. Pour in liquids. Place the bread pan back into the breadmaker, turn clockwise to secure, and close the lid.
3. Add nuts/raisins/additional ingredients: Use the raisin/nut dispenser if needed for specific recipes.
4. Select baking processes: Choose settings, loaf size, crust shade, and set the timer using the control panel buttons.
5. Start baking: Press the [Start Button]. The start light will illuminate.
6. Baking complete: The "End" light will flash. Use oven mitts to remove the hot bread pan and gently shake the bread out. Do not use sharp objects.

Bread-baking Tips

The height and shape of finished breads may vary. Follow these guidelines for consistent results.

• Ingredients: Use fresh ingredients. Ensure all parts are clean and dry. Store yeast in a cool, dry place. Use dry yeast like "Instant yeast" or "Bread machine yeast".
• Measurement: Measure ingredients accurately using a digital scale and included measuring spoons, ensuring level spoonfuls.
• Order: Place ingredients into the bread pan in the order listed on the recipe, with dry yeast placed first.
• Water Temperature: Adjust water temperature based on room temperature: colder water (approx. 41°F/5°C) for warm rooms (above 77°F/25°C) to prevent collapse; warmer water (approx. 68°F/20°C) for cool rooms (below 50°F/10°C) to help rise.
• Operation: Keep the lid closed during operation ("No peeking!").
• Cooling: Remove the freshly baked bread immediately from the hot pan and place it on a wire rack to cool.

Adding Extra Texture and Flavor

The built-in raisin/nut dispenser is convenient for adding ingredients like raisins or nuts at the optimal time.

• Dried fruits: Rough chop into approximately 1/4" (5mm). Sugar-coated ingredients may stick.
• Nuts: Chop finely. Avoid using too much, as it may affect gluten.
• Seeds: Large, hard seeds may scratch the dispenser and bread pan coating.
• Moist/Viscous Ingredients: Add fresh fruit, chocolate, or other moist ingredients directly into the bread pan, not the dispenser.
• Specific Notes: Do not use the raisin/nut dispenser for fresh fruits or alcohol-brined fruits. For cheese and chocolate, break or cut into smaller chunks.

Recipes

This guide includes recipes for various breads, cakes, rising doughs, and gluten-free options. The enclosed Operating Instructions and Recipes booklet contains even more recipes, including jams and jellies.

Menu 1: Basic

Basic White Bread

Whole Wheat Milk Bread

Menu 2: Basic Rapid

Basic White Rapid Bread

Menu 3: Basic Raisin

Basic Raisin Bread

Wholesome Seeded Whole-Wheat Bread

*Additional Instruction: Soak millet in water for at least 1 hour or overnight.

Ricotta Spelt Bread with Roasted Hazelnuts

*Place into Raisin/Nuts dispenser.

Menu 4: French

Pain de Campagne

Menu 6: Sourdough

Sourdough Bread

German Sourdough Beer Bread

**Refer to 'How to make Sourdough starter' on page 12.

Carrot Sourdough Bread with Seeds

Menu 7: Gluten-Free Bread

Gluten- and Wheat-Free Bread

Additional Instructions: After 6mins (when beeps), scrape any residue from the sides using a rubber spatula within 3 mins.

Bob's Red Mill Gluten-Free Homemade Wonderful Bread

Enhance your gluten-free breads with these flavorful add-ins!

• Spicy Fruit Bread: Mixed fruits: 100 g/3.5 oz., Cinnamon: 2 tsp
• Maple Pecan Bread: Maple syrup: 2 Tbsp, Pecans: 50 g/2 oz.
• Five Seeds Bread: Linseeds: 1 Tbsp, Sesame seeds: 2 Tbsp, Pumpkin seeds: 1 Tbsp, Poppy seeds: 1 Tbsp, Sunflower seeds: 1 Tbsp
• Sundried Tomato & Parmesan Bread: Parmesan cheese, grated: 50g/2 oz./3 Tbsp, Sundried tomatoes in oil, drained & chopped: 50g/2 oz./3 Tbsp

*Place into Raisin/Nuts dispenser.

Menu 8: Gluten-Free Cake

Gluten-Free Banana Cake

Additional Directions: 1. Select [8 Gluten Free Cake] for 1 hour 50 minutes. 2. Press [Start Button] to start. 3. After 2 mins (when beep sounds), scrape any dough residue from the sides using a rubber spatula. 4. After 12 minutes (when beep sounds), scrape dough from the sides using a rubber spatula. 5. When program is complete, remove cake from bread pan and allow it to cool, or serve hot with ice cream.

Gluten-Free Chocolate Cake

Gluten-Free Tea Cake

Menu 11: Basic Dough

Cinnamon Rolls (Yield: 8-10 rolls)

Additional Directions: 1. Add ingredients into bread pan in recipe order. 2. Select [11 Basic]. 3. Press [Start Button] to start. 4. Remove the dough and shape it into an oblong. 5. Spread melted butter, cinnamon, soft brown sugar, and mixed dried fruits on top. 6. Roll up from the long edge and cut into 8-10 pieces. 7. Put pieces on a baking tray, let rise for 30 min. 8. Preheat oven to 430°F (220°C), bake for 15 min. 9. Sprinkle with icing sugar on top.

Menu 12: Basic Raisin Dough

Menu 13: Pizza Dough

If dough fermenting failed...make doughnuts!

1. Divide dough into 1.2 oz (35g) pieces and shape into balls. Cover with a small towel and let rest for 10-20 minutes.
2. Roll into a thin round shape and press dough with a doughnut mold.
3. Allow dough to ferment for 20-30 minutes (until doubled in size) at 85-95°F (30-35°C).
4. Deep-fry at an oil temperature of 340°F (170°C).
5. Sprinkle with cinnamon and powdered sugar.

Menu 14: Sourdough Starter

Directions: 1. Ensure kneading blade is not in the bread pan. 2. Mix all ingredients well in the provided sourdough cup. 3. Place sourdough cup into bread pan. 4. Set bread pan into the main unit. 5. Select [14 Sourdough Starter]. 6. Press [Start Button] to start. 7. When the machine beeps 8 times and a flashing red light appears (next to the Stop button), press [Stop Button] and immediately remove the sourdough cup.

*Measure using provided sourdough starter spoon.

Menu 15: Cake

Almond Cake with Raspberries and White Chocolate Icing

Directions: 1. Cut butter into 1cm cubes. Cut vanilla pod in half lengthways and scrape out pulp. Beat eggs and icing sugar with a handheld whisk on the highest setting for approximately 5 minutes until creamy. 2. Set the kneading blade and add all ingredients into the bread pan in the order listed. Pour the beaten egg mixture carefully over the top and scatter raspberries. Set icing berries aside to thaw. 3. Select [15 CAKE]. 4. Press [Start Button] to start. 5. After 12 minutes (when beep sounds), scrape any residue from the sides using a rubber spatula within 5 minutes. 6. Once the program finishes, open the lid and let the cake cool in the pan for about 30 minutes. Loosen the cake, remove from the bread pan, and slide out the kneading blade. Let cool completely. 7. Blend remaining raspberries to a purée, strain through a sieve. Melt white chocolate pieces in a glass bowl over hot water. Spread melted chocolate evenly over the cake. Add dots of raspberry purée to the top of the icing and swirl with a fork. Wait until set, then serve.

Menu 16: Bake Only

Spice Cake with Icing and Pistachios

Directions: 1. Beat butter and sugar until fluffy. Gradually stir in 2 eggs. Stir in sour cream and orange zest. 2. In a separate bowl, mix flour, baking powder, cardamom, cinnamon, salt, and almonds. Add this mixture to the batter and stir. 3. Remove kneading blade, line bread pan with greaseproof paper, and pour in ingredients. 4. Select [16 BAKE ONLY], set 1 hour timer. 5. Press [Start Button] to start. 6. When machine beeps 8 times, open lid, remove pan. Remove cake with paper. Cool. 7. For icing, separate egg white, stir with icing sugar and lemon juice until smooth. Carefully remove greaseproof paper from cake, place on a plate. Decorate with icing and garnish with chopped pistachios.

Banana Bread

Directions: 1. Cream together butter and sugar until light and fluffy. Add beaten eggs, then flour and baking powder gradually. 2. Mash bananas until smooth and stir into mixture with yogurt. Add nutmeg, golden raisins, walnuts, and poppy seeds. 3. Remove kneading blade, line bread pan with greaseproof paper, and pour in ingredients. 4. Select [16 BAKE ONLY], set 1 hour timer. 5. Press [Start Button] to start. 6. Test bread after 45 minutes by gently pressing the top; if it springs back, it's cooked. If not, bake longer.

Troubleshooting Summary

This guide provides troubleshooting for common baking issues. Refer to the Operating Instructions and Recipes booklet for comprehensive details.

• Operational Errors: Check for unplugged unit, spilled ingredients, power interruptions, accidental Start/Stop presses, open lid during operation, incorrect program selection (e.g., DOUGH instead of Bake), bread left too long in pan, slicing hot bread, or water added after kneading. Ensure the kneading blade is properly installed.
• Ingredient Measurement Errors: Issues can arise from incorrect flour or yeast quantities, using no yeast, or using too much/too little water.
• Ingredient Problems: Ensure you are using fresh flour and yeast, the correct type of flour/yeast, and that yeast is not mixed with liquids prematurely. Water temperature should be within the optimal range of 68±8°F/20±5°C.