Recipes

SilverCrest SBB 850 D1
English - 7
Cutting bread
Allow the freshly baked bread to cool for at least 30 minutes before cutting it. Use an electric
bread slicer or a sharp serrated knife to cut the bread. Sliced bread becomes stale faster. Thus only
cut the number of slices you currently need, unless you prefer bread when it is slightly less fresh.
Storing bread
Leftover bread keeps for approximately three days in airtight bags or plastic containers at room
temperature. If you would like to store your bread for longer, you should freeze it. However, your
bread also becomes stale in the freezer and becomes even more stale over time. Thus you should
not leave it frozen for longer than 4 to 6 weeks.
Remember that homemade bread contains no preservatives. Thus it can perish faster than
commercially manufactured bread.
If you discover mould on your bread, do not try to remove it, but discard the whole loaf
instead.
Recipes for loaves of bread of 1000g, 1250g and 1500g
The following bread recipes result in loaves of approximately 1000g, 1250g and 1500g.
Select the desired bread weight and see the corresponding table of ingredients for the required
quantity of ingredients.
The quantities in the recipes are approximate. It may be useful to adjust individual quantities of
ingredients to optimise the baking result according to your preferences.
Note that an adjustment in quantity may also have a negative effect on the baking result.
The abbreviations in the recipes mean the following:
tbsp.
level tablespoon (or large measuring spoon)
tsp.
level teaspoon (or small measuring spoon)
g
gram
ml
millilitre
pkt.
packet, for example, a 7g packet of dry yeast for 500g of flour corresponds to 10-
15g of fresh yeast