Recipes

SilverCrest SBB 850 D1
40 - English
Pasta dough
300ml water
250g soft wheat flour (German type 405)
250g hard wheat flour (German type 1050)
Programme 12: Pizza dough
Ensure that you leave the dough to rise for approximately 15 minutes after rolling it out on the
baking tray. Then place the topping of your choice on the dough and bake it in the oven at 180°-
200°C for approximately 15-20 minutes.
Original Italian pizza dough
100ml lukewarm water 3 tbsp olive oil
100ml wheat beer 2 tsp table salt
50g semolina 400g pizza flour
15g fresh yeast
Dissolve the fresh yeast in the lukewarm water and then wait 10 minutes before adding the mixture
to the baking tin.
Pizza dough (for 2 pizzas)
300ml water 1 tbsp. olive oil
¾ tsp. salt 2 tsp. sugar
450g wheat flour (German type 405) 1 packet dry yeast (7g)
Wholemeal pizza dough
300ml water 1 tbsp. olive oil
1 tbsp. honey ¾ tsp. salt
50g wheat germ 450g wholemeal wheat flour
1 packet dry yeast (7g)
Programme 13: Yogur
t
You can easily make your own yogurt with this programme.
 You need 1.8 litres of UHT milk. If you use whole or unpasteurised milk, you must boil it briefly
in advance in order to kill germs and bacteria. Then let the milk cool down again. UHT milk
does not have to be boiled. To achieve an optimum result, the milk should be at room
temperature.
 Pour the milk into the baking tin.
 Stir yogurt with live yogurt cultures (approx. 100ml yogurt to 1 litre of milk). The yogurt should
be at about the same temperature (room temperature) as the milk.
Please note that the total quantity in the baking tin must not exceed 2 litres. There is a
risk of overboiling otherwise.