Automatic Breadmaker OPERATING INSTRUCTIONS AND RECIPES Model No. SD-255/SD-254 Manual Download Fee applies only .

Panasonic SD255 bread making equipment.

This technologically advanced bread maker is simply packed and arrives with all the useful accessories that helps the users in making the tasty bread in it. Apart from this, it has a manual that guides the users in a right manner. It is easy to make bread in this equipment. Just put the blade in the pan and add the ingredients. Now select the bread type on the front panel such as its size, crust colour, and start time. Just click the start button and wait for some time to get the bread from this. The user can watch it, while baking.

The Panasonic SD255 arrives in the electronic market in seven baking modes such as whole wheat, rye, French, sandwich, Italian, basic and gluten-free. For the users who make plenty of breads with hands everyday, this is the best model. It arrives with the most advanced feature like automatic dried fruit and nut dispenser that reduces the task of adding nuts and fruits while baking the bread. The Panasonic SDD255 is available at a reasonable price.

If you are searching for a quality bread maker at an affordable price, there is no doubt that this model from Panasonic is the best. The Panasonic SD255 will satisfy your needs by proving good quality tasty breads. But before making the purchase, you should have complete idea of its brand, size, price and durability. Panasonic SD255 bread maker is the best choice to have delicious breads. Any bread lover will love this equipment.

Main Flours Used in Bread
White flour:
Made by grinding wheat kernel, excluding bran and germ.
Used in e.g. ‘basic’, ‘french’ modes.
Strong flours: Milled from hard wheat. High content of protein, needed for producing gluten to make dough rise.
Weak flours: Milled from soft wheat. Lower content of protein.
• Always use strong flour when using the recipes in this book.
• Do NOT use plain or self-raising flour as a substitute for bread flour.
Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten strands are cut by the edges of bran flakes and germ.
Rye flour:
Contains some proteins, but these do not produce as much gluten as wheat flour.
Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode).
• Do not use more than stated quantity (could overload motor).
Spelt flour:
In the wheat family but is a completely different species genetically. Although it contains gluten
some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust.
■ Alternative flours which may be used
Brown flour: 10-15% of wheat grain removed during milling.
Softgrain flour:
Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
• Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
GranaryR or Malted Grain flour:
Has crushed wheat or rye grains added together with malted whole wheat.
Makes brown bread coarser and moister with nuttier flavour.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish).
Stoneground flour:
Grains are crushed between two large millstones rather than with steel rollers.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish, or overload motor).
Other flour:
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
• Do not use more than stated quantity (hinders rising and texture).
• Should not be used as substitute for bread flour.
● Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the
non-stick finish of the bread pan.