Panasonic Inverter NN-A775 Cookery Book

Also see for Inverter NN-A725: Cookery book & operating instructions

En-69EnglishIngredients450 g (1 lb) strongplain flour10 ml (2 tsp) salt25 g (1 oz) fat10 ml (2 tsp) sugar10 ml (2 tsp) driedyeast300 ml ( 1/2 pt) warmwaterStandard Bread DoughDish: 2 x 450 g (1 lb) Pyrex® loaf dishes, lightly greasedMakes: 2 loaves or 12 rollsOven Accessory: glass tray then metal tray on glass tray1. In a jug mix together the sugar, yeast and water. Cover andleave in a warm place to froth.2. In a large bowl, combine the flour and salt. Rub in the fat.Warm the flour mixture for 30 secs. on 1000 W.3. When the yeast is ready, add to the flour. Mix to an elasticdough.4. Turn onto a floured surface and knead for 5 mins. Place ina greased plastic bag and prove until dough has doubled insize.To prove by microwave: Heat on 1000 W for 10 secs.Stand for 10 mins. Leave in oven until dough has doubledin size.5. “Knock-back” dough, divide mixture into two or shape asdesired. Re-prove until dough has risen to the top of thedish. Cook individually on 1000 W for 3 mins. or onCombination: 220°C + 250 W for 10-12 mins.Wholemeal BreadUse 225 g (8 oz) each of wholemeal and strong white flour.Granary BreadUse 450 g (1 lb) granary flour instead of strong white flour.To prove dough:1000 W for 10 secs. STAND for 10 mins. then 1000 Wfor 10 secs.Leave in oven until dough has doubled in size. N.B. If cookingon Convection or Combination and using metal loaf tins, proveon Convection 40°C NOT by microwave.Bread