Panasonic SD-R2550 Bread Machine Quick Start Guide

Panasonic SD-R2550 Bread Machine

Quick Start Guide with Recipes

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

Parts identification

Control panel and display

Bread-baking basics

Baking bread might seem intimidating, but it’s easy when you follow these simple, basic steps

• Remove bread pan and set kneading blade

• 1. Twist the bread pan counter-clockwise to unlock.
  2. Lift up using the attached handle.
  3. Set the kneading blade onto the kneading mount shaft. Ensure the blade is securely in place.

• Follow instructions for adding ingredients into bread pan
  1. Place dry yeast first, then other dry ingredients.
  2. Pour in any liquids.
  3. Place the bread pan back into the breadmaker and turn the bread pan slightly clockwise to secure in place.
  4. Close the lid.
• Pour any nuts/raisins/additional ingredients into raisin/nut dispenser (if needed)
  1. Please see page 5 for the “added ingredients” guide.
• Select baking processes

• • Choose your settings
  • Press the button
  • Pressoronce for mode
  • Pressoragain for menu
  • Set loaf size

• • Press thebutton to select desired size.
  • Press thebutton to selectdesired shade.

• • Set timer
  • Press thebutton to set desired hours and minutes
• Press the Start button to start baking
  • The start light will be lit and remain lit while cooking.
    Displayed time will countdown remaining baking time
• Baking complete!
  • The “End” light will flash when baking is complete. Using the handle and oven mitts, remove the bread pan from the breadmaker and gently shake the bread out of the pan.
  • NOTE: Do not use a knife or sharp object to remove bread from pan.

Bread-baking tips

when you follow these simple, basic steps. The height and shape of finished breads may vary, even when using the same ingredients and methods. These guidelines will help achieve consistent results.

• Use fresh ingredients.
• MEASURE INGREDIENTSACCURATELY
  • We recommend using a digital scale.
  • Use the included measuring spoons.
  • Ensure you use level spoonfuls.
• Place ingredients into the bread pan in the order listed on the recipe. Place dry yeast into the bread pan first
• Ensure all parts are clean and dry.
• store yeast in a cool dry place. Be sure to use dry yeast that does not require pre-fermentation. “Instant yeast” or “Bread machine yeast” is recommended.
• set the kneading blade into the kneading mounting shaft securely
• No peeking! Keep lid closed until done.

ADJUST WATER TEMPERATURE depending on room temperature.

• If the room temperature is higher than 77°F/25°C, use colder water (about 41°F/5°C) to prevent collapse.
• If the room temperature is below 50°F/10°C, use warmer water (about 68°F/20°C) to help rise

Adding extra texture and flavor, easily
The built-in raisin/nut dispenser makes it easy to add in tasty raisins or crunchy nuts at the optimal time and evenly distributed throughout the dough.

When adding fresh fruit, chocolate, or any other moist or viscous ingredient, add it directly into the bread pan. Do not use the raisin/nut dispenser

• Fresh fruits, alcohol-brined fruit
  • Do not use raisin/nut dispenser.
  • Only use added quantites in the recipe, as the extra water content of the ingredients will affect your outcome.
• Cheese, chocolate
  • Do not use raisin/nut dispenser.
  • Break or cut into smaller chunks for easier mixing

Let’s start baking!

Menu 1: Basic

• Rest      30–60 min
• Knead    20–30 min
• Rise    1 hr 50 min–2 hr 20 min
• Bake  50–55 min

Menu 2: Basic Rapid

• Rest –
• Knead  15–20 min
• Rise  approx. 1 hr
• Bake 35–40 min

Menu 3: Basic Raisin

• Rest  30 min–60min
• Knead   20–30 min
• Rise 1 hr 50 min–2 hr–20 min
• Bake  50 min

Ricotta Spelt Bread with Roasted Hazelnuts

Ingredients / Loaf Size: XL

• Instant dry yeast: 1¼ tsp
• Bread flour: 350g / 12.3 oz./ 2⅞ cups
• Spelt flour: 250g / 8.8 oz./ 2⅛ cups
• Ricotta: 150g / 5.1 oz./ ⅝ cup
• Olive oil: 30g / 2 Tbsp
• Sugar: 1 tsp
• Salt: ¾ Tbsp
• Lukewarm water: 300g / 1¼ cups

Hazelnuts, finely chopped*: 80g / 2.8 oz.

Place into Raisin/Nuts dispenser.

Menu 4: French

• Rest —
• Knead 40–80 min
• Rise  3 hr 30 min–4 hr 10 min
• Bake 50 min

Servings:16

• Crust option: n/a
• Delay timer Yes
• Time Required:5 hr 40 min

Pain de Campagne

• Instant dry yeast: ¾ tsp
• Bread flour: 320g / 11.3 oz./ 2⅔ cups
• Whole wheat flour: 80g / 2.8 oz./ ⅔ cup
• Salt: 1½ tsp
• Butter: 1 Tbsp
• Cold water (5°C): 280mL / 1 cup+3 Tbsp

Menu 6: Sourdough

• Rest 0–55 min
• Knead 40–55 min
• Rise 2 hr 25 min–3 hr 10 min
• Bake 55 min

Servings:16

• Crust option: n/a
• Delay timer Yes
• Time Required:5 hr

Sourdough Bread

• Sourdough starter: 1 cup (use provided sourdough cup)
• Bread flour: 400g / 14.1 oz./ 3⅓ cups
• Salt: 1 tsp
• Water: 150mL / ⅔ cup
• Instant dry yeast: ¾ tsp

Carrot Sourdough Bread with Seeds

• Sourdough starter**: 1 cup (use provided sourdough cup)
• White spelt flour: 250g / 8.8 oz./ 2⅛ cups
• Whole grain rye flour: 175g / 6.2 oz./ 1½ cups
• Salt: 12g / ¾ Tbsp
• Carrots, finely grated: 200g / 7.2 oz./ 4 cups
• Lukewarm water: 300mL / 10.1 oz./ 1¼ cups
• Sesame seeds: 30g / 2 Tbsp
• Flax seeds: 30g / 2 Tbsp
• Sunflower seeds: 50g / 3 Tbsp
• Instant dry yeast: 1 tsp

Menu 7: Gluten-Free Bread

• Rest —
• Knead 20–25 min
• Rise 35 –40 min
• Bake 50–55 min

Servings: 16

• Delay timer: No
• Time Required: 1hr 50min–1hr 55min

Gluten- and Wheat-Free Bread

• Milk: 310mL / 1¼ cups
• Eggs (M), beaten: 2
• Cider vinegar: 1 Tbsp
• Oil: 2 Tbsp
• Honey: 60g / 2 oz./ 3 Tbsp
• Salt: 1¹⁄4 tsp
• Brown rice flour: 150 g / 5.3 oz./ 1¼ cups
• Potato starch: 300 g / 10.6 oz./ 2½ cups
• Xanthan gum: 2 tsp
• Instant dry yeast: 2½ tsp

Bob’s Red Mill Gluten-Free Homemade Wonderful Bread

• Ingredients / Loaf Size: L
• Warm water (40°C / 110°F): 360mL / 11.8 oz./ 1½ cups
• Egg: 1
• Egg whites: 3
• Unsalted butter, melted: 55g / 2 oz./ ¼ cup
• Bread mix: 1 package (454g /16 oz./ 1lb)
• Dry yeast: Entire packet (7g / 0.2 oz.)

Menu 8: Gluten-Free Cake

• Rest —
• Knead 1 hr 30 min
• Rise —
• Bake 20 min
  

  Gluten-Free Banana Cake

• Ingredients / Loaf Size: M
• Butter, 1cm cubes: 80g / 2.8 oz. / ⅓ cup
• Sugar: 120g / 4.2 oz. / ½ cup+2Tbsps
• Large eggs, beaten: 3
• White rice flour: 160g / 5.6 oz. / 1⅓ cups
• Ground almonds: 50g / 1.6 oz. / ½ cup
• Bananas: 80g / 2.8 oz. / ⅓ cup
• Baking powder: 10g / 2 tsp

Additional Directions:

1. Select [8 Gluten Free Cake] for 1 hour 50 minutes
2. Press button to start
3. After 2 mins—when the beep sounds—scrape any dough residue from the sides using a rubber spatula
4. After 12 minutes—when the 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

• Butter, 1cm cubes: 150g / 5.3 oz./ ⅔ cup
• Sugar: 150g / 5.3 oz./ ¾ cup
• Eggs (L), beaten: 3
• Dark chocolate, melted: 120g / 4.2 oz./ ¾ cup
• White rice flour: 120g / 4.2 oz./ 1 cup
• Cacao powder: 30g / 1 oz./ 2 Tbsp
• Baking powder: 10g / 2 tsp

Gluten-Free Tea Cake

• Butter, 1cm cubes: 80g / 2.8 oz./ ⅓ cup
• Sugar: 160 g / 5.6 oz./ ¾ cup
• Eggs (L), beaten: 3
• White rice flour: 160g / 5.6 oz./ 1⅓ cups
• Ground almonds: 80g / 2.8 oz./ ⅓ cup
• Tea leaves, chopped: 2 tsp
• Baking powder: 10g / 2 tsp

Menu 11: Basic Dough

• Rest 30–50 min
• Knead 15–30 min
• Rise 1 hr 10 min–1 hr 30 min
• Instant dry yeast: 1 tsp
• Bread flour: 500g / 17.6 oz. / 4 cups+3 Tbsp
• Butter: 2½ Tbsp
• Sugar: 1½ Tbsp
• Dry milk: 2½ Tbsp
• Salt: 1¾ tsp
• Water: 310ml / 1¼ cups

Cinnamon Rolls

• Instant dry yeast: 1 tsp
• Bread flour: 500g / 17.6 oz. / 4 cups+3 Tbsp
• Butter: 50g / 2 oz. / 3 Tbsp
• Sugar: 2 tsp
• Skimmed milk powder: 2 Tbsp
• Salt: 1 tsp
• Egg: 2
• Water: 200ml / ¾ cup+2 Tbsp

Topping

• Butter: 30g / 2 Tbsp
• Mixed dried fruits: 200g / 7.1 oz. / 1 cup
• Soft brown sugar: 100g / 3.5 oz. / ½ cup
• Cinnamon: 2 tsp

Icing

• Icing sugar: 150g / 5.3 oz. / 1¼ cups
• Milk: 6 tsp
• Lemon juice: 3 tsp

Additional Directions:

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

Menu 12: Basic Raisin Dough

• Rest 30–50 min
• Knead 15–30 min
• Rise 1 hr 10 min–1 hr 30 min
• Instant dry yeast: 1 tsp
• Bread flour: 500g / 4 cups+3 Tbsp
• Butter: 2½ Tbsp
• Sugar: 1½ Tbsp
• Dry milk: 2½ Tbsp
• Salt: 1¾ tsp
• Water: 310mL / 1¼ cups
• Raisins: 100g / 3.5 oz./ ⅔ cup

If dough fermenting failed…make doughnuts!

1. Divide dough into pieces 1.2 oz (35g) each and shape them into balls. Cover them with a small towel and place them still for 10–20 minutes.
2. Roll into thin round shape and press dough with a doughnut mold.
3. Allow dough to ferment for 20–30 minutes (until it rises to double its original size) at a temperature of 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 13: Pizza Dough

• Knead 10–18 min
• Rise 7–15 min
• Knead 10 min
• Rise 10 min
• Instant dry yeast: 1 tsp
• Bread flour: 475g / 16.8 oz./ 3¾ cups+3Tbsp
• Butter: 1 Tbsp
• Sugar: 1¾ Tbsp
• Dry milk: 1 Tbsp
• Salt: 1 tsp
• Water: 340mL / 1⅜ cups

Menu 14: Sourdough Starter

• Rye flour: 80g / 2.8 oz. / ⅔ cup
• Salt: ½ tsp
• Plain yogurt: 60 g / 2 oz. / ¼ cup
• Lukewarm water: 80mL
• Instant dry yeast : 0.1g

Directions:

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

Menu 15: Cake

Almond Cake with Raspberries and White Chocolate Icing 

• Soft butter: 170g / 6 oz./ ¾ cup
• Milk: 4 Tbsp
• All-purpose flour: 300g / 10.6 oz./ 2½ cups
• Baking powder: 10g / 2 tsp
• Almond powder: 150g / 5.3 oz./ 1¼ cups
• Icing sugar: 150g / 5.3 oz./ 1¼ cups
• Eggs: 4
• Vanilla pod: 1
• Raspberries: 100g / 3.5 oz./ ¾ cup

Icing

• White chocolate: 100g / 3.5 oz./ ¾ cup
• Raspberries: 50g / 1.8 oz. / ¼ cup

Directions:

1. Cut butter into 1cm cubes. Cut vanilla pod in half lengthways and scrape out pulp. Use a handheld whisk on highest setting to beat eggs and icing sugar for approximately 5 minutes until creamy.
2. Set the kneading blade and put all ingredients into bread pan in the order listed. Pour the beaten egg mixture carefully over the top and scatter raspberries. Set the icing berries aside to thaw.
3. Select [15 CAKE].
4. Press button to start.
5. After 12 minutes—when the beep sounds—scrape any residue from the sides using a rubber spatula within 5 minutes.
6. Once the program has finished, open the lid and leave the cake to cool in the pan for about 30 minutes. Then, loosen cake and remove from bread pan. Slide the kneading blade out of the cake. Leave to cool down completely.
7. Blend remaining raspberries to a purée and strain through a sieve. Break the white chocolate into pieces and melt in a glass bowl over a saucepan of hot water. Spread the melted chocolate evenly over the cake. Add dots of raspberry purée to the top of icing and use a fork to swirl it through the icing. Wait until set, then serve.

Menu 16: Bake Only

Spice Cake with Icing and Pistachios 

• Soft butter: 120g / 4.2 oz./ ½ cup
• Brown sugar: 200g / 7.1 oz./ 1 cup
• Eggs: 3
• Sour cream: 115g / 3.9 oz / ½ cup
• Orange zest: 2 tsp
• All-purpose flour: 250g / 8.8 oz./ 2⅛ cups
• Baking powder: 10g / 2 tsp
• Ground cardamom: 2 tsp
• Ground cinnamon: 1 tsp
• Salt: ½ tsp
• Flaked almonds: 2 Tbsp

Icing

• Egg white: 1
• Icing sugar: 150g / 5.3 oz./ 1¼ cups
• Lemon juice, squeezed: 1 Tbsp
• Pistachios, chopped: 3 Tbsp

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 the flour, baking powder, cardamom, cinnamon, salt and almonds. Add this mixture to batter and stir.
3. Remove the kneading blade and line greaseproof paper around bread pan, then pour in the mixed ingredients.
4. Select [16 BAKE ONLY], set 1 hour on timer.
5. Press button to start.
6. As soon as the machine beeps 8 times, open lid, remove pan. Remove cake with paper. Cool.
7. In the meantime, separate egg for icing. Stir egg white with icing sugar and lemon juice until smooth. Carefully remove the greaseproof paper from cake and place cake on a plate. Decorate cake with icing using a spoon and garnish with chopped pistachios.

Banana Bread

• Butter: 100g / 3.5 oz./ ½ cup
• Caster sugar: 175g / 6.2 oz./ ¾ cup
• Eggs: 2
• Self raising flour: 250g / 8.8 oz./ 2⅛ cups
• Baking powder: 10g / 2 tsp
• Bananas: 200g / 7.1 oz./ ⅞ cup
• Plain Yogurt: 40g / 1.4 oz./ 3 tbsp
• Nutmeg: ½ tsp
• Golden Raisins: 125g / 4.4 oz./ ¾ cup
• Walnuts: 100g / 3.5 oz./ ¾ cup
• Poppy seeds: 50g / 3 Tbsp

Directions:

1. In a bowl, cream together butter and sugar until it is light and fluffy, add beaten eggs, then the flour and baking powder a little at a time until it is all incorporated.
2. Mash bananas until smooth and stir into mixture with yogurt. Add nutmeg, golden raisins, roasted nuts, and poppy seeds, and mix until smooth.
3. Remove the kneading blade and line greaseproof paper around the bread pan, then pour in the mixed ingredients.
4. Select [16 BAKE ONLY], set 1 hour on timer.
5. Press button to start.
6. Test the bread after about 45 minutes by gently pressing on the top, if it springs back, it is cooked. If not, it will need longer baking time.

Troubleshooting

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