Silvercrest 274313 - Cutting and Storing Bread; Programme 1: Regular; Recipes for Approx. 1000 G Bread

■ 4 │ GB│IE
SBB 850 B1
Cutting and storing bread
You will achieve the best results if you place the
freshly baked bread on a rack and allow it to cool
down for 15 to 30 minutes before slicing. Use a
bread slicer or a bread knife to cut the bread.
Leftover bread can be stored at room temperature
for up to three days in a plastic bag or a plastic
container. If you want to keep the bread for longer
periods of time (up to 1 month) you should freeze it.
As homemade bread contains no preservatives, it
spoils faster than industrially manufactured bread.
Recipes for
approx. 1000 g bread
NOTE
►
For better results, prepare the dough with a
blender. Then add the fi nished dough to the
baking mould. Use the "Bread Weight" but-
ton to select a weight of 1000 g. Select the
desired browning level. The quantities given
are only guide values. There may be minor
variations in the baking results.
Programme 1: Regular
Sunfl ower seed bread
▯ 300 ml milk at room temperature
▯ 1 tbsp. butter
▯ 540g fl our (type 550)
▯ 5 tbsp. sunfl ower seeds
▯ 1 tsp. salt
▯ ½ tsp. sugar
▯ 1 packet of dried yeast
Sourdough bread
▯ 50 g sourdough
▯ 350 ml water
▯ 1.5 tbsp. butter
▯ 1.5 tsp. salt
▯ 1 tsp. sugar
▯ 180 g fl our (type 997)
▯ 360 g fl our (type 1050)
▯ 1 packet of dried yeast
Farmhouse bread
▯ 300 ml milk
▯ 1.5 tsp. salt
▯ 2 eggs
▯ 1.5 tbsp. butter/margarine
▯ 540 g fl our (type 1050)
▯ 1 tbsp. sugar
▯ 1 packet of dried yeast
Potato bread
▯ 300 ml water/milk
▯ 2 tbsp. butter
▯ 1 egg
▯ 90 g mashed, cooked potatoes
▯ 1 tsp. salt
▯ 2 tbsp. sugar
▯ 540g fl our (type 550)
▯ 1 packet of dried yeast
Herb bread
▯ 350 ml buttermilk
▯ 1 tsp. salt
▯ 1.5 tbsp. butter
▯ 1 tbsp. sugar
▯ 540g fl our (type 550)
▯ 4 tbsp. fi nely chopped parsley
▯ ¾ packet of dried yeast
RH_274313_SBB850B1_LB3.indb 4 19.02.16 14:12