Recipes

SilverCrest SBB 850 D1
2 - English
Table of contents
Introduction ........................................................................................................ 3
Interesting facts about baking ingredients ......................................................... 3
Flour ....................................................................................................................................................... 3
Yeast ...................................................................................................................................................... 4
Salt ......................................................................................................................................................... 5
Sugar ...................................................................................................................................................... 5
Eggs ....................................................................................................................................................... 5
Fats ......................................................................................................................................................... 5
Liquids .................................................................................................................................................... 5
Gluten-free baking ................................................................................................................................ 6
Measuring ingredients .......................................................................................................................... 6
Baking mixes ..................................................................................................... 6
Cutting bread ..................................................................................................... 7
Storing bread ..................................................................................................... 7
Recipes for loaves of bread of 1000g, 1250g and 1500g ................................... 7
Programme 1: Regular .......................................................................................................................... 8
Programme 2: French ......................................................................................................................... 10
Programme 3: Whole Wheat ............................................................................................................ 11
Programme 4: Sweet ......................................................................................................................... 13
Programme 5: Buttermilk bread ........................................................................................................ 14
Programme 6: Gluten-free ................................................................................................................. 15
Programme 7: Super Rapid ............................................................................................................... 16
Programme 8: Cake ........................................................................................................................... 17
Programme 9: Knead ......................................................................................................................... 17
Programme 10: Dough ...................................................................................................................... 17
Programme 11: Pasta dough ............................................................................................................ 18
Programme 12: Yogurt ...................................................................................................................... 18
Programme 13: Jam ........................................................................................................................... 20
Programme 14: Bake ......................................................................................................................... 21
Programme 15: Home Made ............................................................................................................ 21
Suggestions and tips for the recipes ................................................................. 21