Recipe Summaries

Recipes

These are the bread machine recipes I used working out my approach to bread machine baking in a Panasonic SD-YD250 for medium (1.5 lb.) loaves. I baked each once or more when I was working out yeast and low sodium in June, July and August, 2018; these are in the table [T] at the end of this post.

I added a few recipes. I present several recipes in tables with volume, weight, baker and small loaf ingredients by weight, scaled for smaller loaves.  Some are lists or summaries. I identify the source formula. Some tables and lists are based on BLBMC  formulas. I mark the parts of the source formula that I change, and I insert changes . White flour means bread flour; where a recipe said bread flour; I used Canadian All-Purpose.

My tables and summaries all reduce salt to  50% salt, and adjust yeast (1) for salt and (2) for this machine and other Panasonic machines

[T] Basic White Loaf

Panasonic Manual or online. Basic bake cycle. Panasonic presents this recipe in M, L, XL in the manual, as a milk bread (milk instead of water), and as a basic sandwich loaf. This recipe works at published for medium loaves  and as scaled to small. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line. 

IngredientMedium Loaf
Volume
Medium Loaf
Weight
2/3 WeightPercentage
White Flour3 cups417 278
TFW417278100
Milk Powder1.5 tbsp
Sugar1.5 tbsp
Butter1.5 tbsp
Salt in Recipe1.5 tsp
Salt @50%.75 tsp4.32.81
Yeast R1 tsp
Inst. Yeast *.5 tsp1.41.3
Water R1.25 cups29519871
Water30020172

[T] 100% Whole Wheat

Panasonic Manual or 100 % Whole Wheat. Bake Whole wheat cycle:
This recipe works at published. Low salt, bakers percentage, and scaled to small loaf. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line.  Any additions are italic:

IngredientMedium Loaf
Volume
Medium Weight75% WeightSmall (2 cup)
by weight
Percentage
Whole Wheat3 cups417 313279
TFW417313279100
Milk Powder1.5 tbsp1.125 tbsp =
3 + 3/8 tsp
1 tbsp
Butter1.5 tbsp1.125 tbsp1 tbsp
Salt R1.5 tsp
Salt @50%.75 tsp4.33.22.91
Yeast R1 tsp
Inst. Yeast *.5 tsp1.41.11.0.3
Molasses1.5 tbsp1 tbsp1 tbsp
Brown sugar1 tsp
Water 1.25 cups295230*19971*+

[T] Chuck Williams’s Country French

BLBMC (p. 200).  70% white flour in the style of country breads. Pain de campagne, with whole wheat (not rye) flour.  Adapted from Williams Sonoma recipe for La Cloche device. Basic or French bread cycle. I have done it on basic bake, and as small loaf. Low salt, B% and scaled.
When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line:

IngredientMedium Loaf
Volume
Medium Loaf
Weight
Small @ 75%
Weight g,
Small @ 2/3
Weight g
Percentage
Whole Wheat.75 cups104787025
White Flour2.25 cups31323521075
TFW417313280100
Salt (recipe)1.5 tsp
Salt @50%.75 tsp4.33.22.91
Yeast per BLBMC1 3/4 tsp
Instant Yeast *7/16 tsp1.2.8.7.3
Water1.25 cups29522520071

[T] Pembina Bread

Adapted from BLBMC (p. 119) or Beth Hensperger blog: Dakota Bread. The source recipe says basic bake cycle, and uses .5 cup of whole wheat for a medium loaf.  Chuck Williams Country French, above, use .75 cups of whole wheat.  The bulger takes up a little water, which changes the hydration.  I use less bulgur than the BLBMC source, and  whole wheat bake cycle.

Low salt, B% and scaled. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line.  Any additions are italic:

IngredientMedium Loaf
Medium Loaf
Weight
@ 75%Small @ 2/3
Weight
Percentage
Whole Wheat.5 cups
Whole Wheat.625 cups87655821
White Flour2.25 cups31323521075
Bulgur (dry).25 cups
Bulgur (dry).125 cups2015135
TFW420100
Salt R1.5 tsp
Salt @50%.75 tsp4.33.22.91
raw sunflower seeds.25 cups3 tbsp2.5 tbsp
raw pumpkin seeds chopped.25 cups3 tbsp2.5 tbsp
sesame seeds1.5 tsp1.125 tsp1 tsp
poppy seeds2 tsp1.5 tsp1.25 tsp
Gluten per BLBMC2 tbsp
Yeast per BLBMC2 tsp
Inst. Yeast *7/16 tsp1.2.9.8.3
Water R1.25 cups29571
Water30022520071

French Bread

Panasonic Manual. French bread bake cycle – one size recipe; 3 cups of flour (medium loaf) that comes out in a block that fills the extra-large pan.  It can be scaled down for a loaf that isn’t extra-large. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line:i

IngredientMedium Loaf
Volume
Medium Loaf
Weight g.
2/3 by Weight
50% by WeightPercentage
White flour3 cups417 278209
TFW417278209100
Butter1 tbsp.67 tbsp = 2 tsp.5 tbsp
Salt (recipe)1.5 tsp
Salt @50%.75 tsp4.32.82.21
Yeast R1 tsp
Instant Yeast *.5 tsp1.41.7.3
Water1.3125 (1 + 5/16) cups31020715574

[T] BLBMC Flax Seed Whole Wheat Bread

This is a a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250, and is not a low sodium recipe.  BLBMC (p. 118). Basic or whole wheat cycle:

  • 1 cup whole wheat
  • 2 cups bread flour
  • 4 tbsp flax
  • 2 tbsp. gluten
  • 1 tsp salt
  • 2 tsp instant yeast
  • .25 cups non-fat (skim) dry milk
  • .25 cups (4 tbsp) honey
  • 2 tbsp canola oil
  • 1.125 cups water

[T] Whole Wheat Maple Syrup

In the test table at the end, trials 7, 8, 10, 11 refer to “White Whole”.  The source recipe, at BLBMC (p. 127) “White Whole Wheat Flour Bread”; basic bake or bake whole wheat cycle. Alternative variation with 3 cups of flour.  on basic bake “white bread” cycle.

I never had any White Whole Wheat flour, a specialty flour.   I substituted.
I never got a good result, which I attribute to the use of 3.25 cups of flour, wrong salt/yeast ratio, and the use of “Whole Wheat Bread Flour”, which was higher in protein (gluten) than white whole wheat flour in the recipe.

 Under Development. I tried to turn into a a new recipe with a blend of  50% Whole Wheat and 50% white flour, but it rises too much.  I think 67% whole wheat should work, with this hydration.  My version, converted to metric weight and scaled – not yet tested. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line.  Any additions are italic:

IngredientMedium Loaf
Volume
Medium
Weight
@ 75%
Weight
@ 2/3
Weight
Percentage
Whole Wheat1.7 cups23667
White Flour1.3 cups18133
TFW417277100
Salt R1.5 tsp
Salt *.75 tsp4.32.81
Yeast R1 tsp
Inst. Yeast *.5 tsp1.41.3
Water1.25 cups29519871
Maple Syrup.25 cups
Olive Oil.125 cups; or 2 tbsp

[T] Three Seed Whole Wheat Bread

This is a a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250 and is not a low sodium recipe. 

The source BLBMC (p. 116). Basic or whole wheat cycle:

  • 1.5 cup whole wheat
  • 1.5 cups bread flour
  • 3 tbsp brown sugar
  • 1 tbsp. gluten
  • 1 tsp salt
  • 1/3 cup raw sunflower seeds
  • 2 tbsp sesame seeds
  • 2 tsp poppy seeds
  • 2 tsp instant yeast
  • 3 tbsp non-fat (skim) dry milk
  • 2 tbsp sunflower oil
  • 1.25 cups water

This is 50-50 on flour.  That doesn’t work in my machine with that hydration. Go low or high on whole wheat.

[T] Buttermilk Whole Wheat Bread

This is a a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250 and is not a low sodium recipe. 

BLBMC (p. 108). Basic or whole wheat cycle:

  • 1.5 cup whole wheat
  • 1.5 cups bread flour
  • 1 tbsp + 1 tsp gluten
  • 1.5 tsp salt
  • 2 tsp instant yeast
  • 2 tbsp maple syrop
  • 2 tbsp canola oil
  • 1.125 cups buttermilk

[T] Irish Potato Brown Bread

This is a a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250 and is not a low sodium recipe. 

BLBMC (p. 117). Whole wheat cycle:

  • 2 cups whole wheat flour
  • 1 cup bread flour
  • .25 cup instant potato flakes
  • 1 tbsp + 2 tsp gluten
  • 1.5 tsp salt
  • 2 tsp instant yeast
  • 3 tbsp butter, cut in chunks
  • 2 tbsp honey
  • 1.25 cups water

[T] Scandinavian Light Rye

Based on BLBMC (p. 134).  In a table – low salt, B%. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line.  Any additions are italic.It works at medium loaf, on basic bake cycle, medium loaf setting.

IngredientVolumeWeight g.Liquid MassPercentage
White Flour2 cup + 2 tbsp295
Dark Rye Flour1 cup120
TFW415100
Brown Sugar2 tbsp
Caraway Seed1 tbsp
Fennel Seed1 tbsp
Dried Orange Peel1.5 tsp
Oil1.5 tbsp
Salt *.75 tsp4.3
Inst. Yeast *M.625 tsp1.8
Water1 3/16 cups28028067

[T] Bohemian Black Bread

This is a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250 and is not a low sodium recipe. 

BLBMC (p. 138). Basic or whole wheat cycle:

  • 1.75 cups bread flour
  • 1 cup medium or dark rye flour
  • .25 cups wheat bran
  • 2 tbsp unsweetened Dutch Process cocoa
  • 1.5 tsp instant espresso powder
  • 1.5 tsp caraway seeds
  • .5 tsp fennel seeds
  • 1 tbsp gluten
  • 1.5 tsp salt
  • 2 tsp instant yeast
  • 3 tbsp butter, melted
  • 1.5 tbsp molasses
  • 1.125 cups water

Table of Tests

In thisĀ  final table I state the flour, fluid, salt and yeast used in one particular trial – which often failed. Bread Lover’s Bread Machine Cookbook (“BLBMC”) recipes did not work as published in my Panasonic. These are the general conditions for these loaves:

  • Flour is noted in cups with alternative measurement by weight most of the time;
  • Wheat flour, by Rogers, a Canadian mill:
    • All-Purpose flour (i.e. bread flour); 1 cup = 4.9 oz = 139 grams;
    • Bread Flour for White Bread;
    • Whole Wheat flour; 1 cup = 4.9 oz = 139 grams.
    • Whole Wheat Bread Flour (a blend of Whole Wheat and white flour, and added gluten);
  • Rye Flour. In one trial, Nunnweiler Organic Dark (I had a bag in the fridge). Rogers Dark Rye Flour
  • Yeast in tsp; in some trials in grams; 1 tsp = 2.8 g. Trials 1-6 Fleishmann’s Quick-Rise; others SAF Red Instant dry;
  • Salt in grams (For table salt 1 tsp = 5.7 grams); the % of the salt in the published recipe.

The Cm column is a rough measurement or estimate of the height of the loaf with some notations:

  • ^ gassed and rose to top of the pan or ballooned
  • / lopsided or asymmetric;
  • * a manual step to deflate the dough on that trial.
T.RecipeFlour
CycleWater*
cups
Gluten
tsp
Yeast
tsp or g.
Salt g.Cm
1Country French2.25 Bread
.5 whole wheat
1.2521.254.5 [51%]^
2Country French2.25 AP
.5 whole wheat
1.2521.254.5 [51%}11
3Dakota2.25 Bread
.5 whole wheat
1.2521.1257.5 [83%] ^
4Dakota2.25 AP
.5 whole wheat
1.2511 [50%]9 [100%]10*
5Basic White3 AP1.2501 [100%]10.5 [116%]10
6Country French2.25 AP
.75 whole wheat
1.25.251.259.28 [105%]10*
7White Whole3.25 wWhB1.2511.1259.10 [101%]14*
8White Whole3.25 wWhB1.250.8759.15 [102%] 14
9Whole Wheat3 whole wheatWW1.250.5 [50%]6.9 [76%]10
10White Whole3.25 wWhB1.250.55.25 [58%]14
11White Whole3.25 wWhB1.250.3754.5 [50%]14
123 Seed3 wWhB1.250.53.1 [50%]11
133 Seed1.5 whole wheat
1.5 AP
1.250.5 3.0 [50%]8
143 Seed1.5 whole wheat
1.5 AP
1.251.5.6253.0 [50%]12
153 Seed1.5 whole wheat
1.5 AP
1.251.125.53.0 [50%]10
16Country French2.25 AP
.75 whole wheat
1.25.375.54.5 [50%]13
17FS Whole Wh2 AP
1 whole wheat
1.125.5.5 3.0 [50%]12.5
18FS Whole Wh9.75 oz. AP
4.875 oz. whole wheat
1.125.51.23 g.3.05 [51%]11.5 /
19Buttermilk WhWh7.375 oz. AP
7.375 oz whole wheat
B1.125
* Buttermilk
1.5.5 tsp 4 [44%]11 //
20Buttermilk WhWh7.3 oz. AP
7.3 oz. whole wheat
B1.25
* Buttermilk
1.0 tsp1.52 g. 4.1 [45%]11
21Irish Brown9.7 oz. whole wheat
4.875 oz. AP
1.251.5 tsp1.49 g. 4.45 [45%]13 /
22Whole Wheat14.6 oz. whole wheatWW1.25.75 tsp1.42 g. 4.52 [50%]11
23Sc Light Rye9.0 oz AP
1.125 cups rye
1.1251.5 tsp1.42 g4.51 [50%]11 /
24Bohemian Black8.5 oz. AP
1 cup dark rye
.25 cups wheat germ
B1.125 +
3 tbsp melted butter,
I tbsp espresso drip
1.5 tsp1.51 g.4.52 [50%]9 /
25Buttermilk WhWh207 g. AP
207 g. whole wheat
WW1.25
*buttermilk
1.5 tsp1.40 g.4.50 [50%]

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