Recipes

SilverCrest SBB 850 D1
24 - English
Table of contents
Introduction ...................................................................................................... 25
Interesting facts about baking ingredients ....................................................... 25
Flour .................................................................................................................................................... 25
Yeast ................................................................................................................................................... 26
Salt ...................................................................................................................................................... 27
Sugar ................................................................................................................................................... 27
Eggs .................................................................................................................................................... 27
Fats ...................................................................................................................................................... 27
Liquids ................................................................................................................................................. 27
Gluten-free baking ............................................................................................................................. 28
Measuring ingredients ....................................................................................................................... 28
Baking mixes ................................................................................................... 28
Cutting bread ................................................................................................... 29
Storing bread ................................................................................................... 29
Recipes for loaves of bread of 1000g, 1250g and 1500g ................................. 29
Programme 1: Regular ....................................................................................................................... 30
Programme 2: French ......................................................................................................................... 32
Programme 3: Whole Wheat ............................................................................................................ 33
Programme 4: Sweet ......................................................................................................................... 35
Programme 5: Buttermilk bread ........................................................................................................ 36
Programme 6: Gluten-free ................................................................................................................. 37
Programme 7: Super Rapid ............................................................................................................... 38
Programme 8: Cake ........................................................................................................................... 39
Programme 9: Knead ......................................................................................................................... 39
Programme 10: Dough ...................................................................................................................... 39
Programme 11: Pasta dough ............................................................................................................ 39
Programme 12: Pizza dough ............................................................................................................ 40
Programme 13: Yogurt ...................................................................................................................... 40
Programme 14: Jam ........................................................................................................................... 42
Programme 15: Bake ......................................................................................................................... 43
Programme 16: Home Made ............................................................................................................ 43
Suggestions and tips for the recipes ................................................................. 43