Silvercrest 274313 - Programme 6: Dough (Kneading); Programme 7: Pasta; Programme 8: Buttermilk Bread

■ 8 │ GB│IE
SBB 850 B1
Programme 6: Dough (kneading)
Pizza (for 2 pizzas)
▯ 300 ml water
▯ 1 tbsp. olive oil
▯ ¾ tsp. salt
▯ 2 tsp. sugar
▯ 450 g wheat fl our (type 405)
▯ 1 packet of dried yeast
Wholemeal pizza dough
▯ 300 ml water
▯ 1 tbsp. olive oil
▯ ¾ tsp. salt
▯ 1 tbsp. honey
▯ 450 g wholemeal wheat fl our
▯ 50 g wheatgerm
▯ 1 packet of dried yeast
Roll out the dough and let it rise for 10 minutes.
Add your desired toppings and bake the pizza at
180°C for approx. 20 minutes.
Bran rolls
▯ 200 ml water
▯ 50 g butter
▯ ¾ tsp. salt
▯ 1 egg
▯ 3 tbsp. sugar
▯ 500 g fl our (type 1050)
▯ 50 g wheat bran
▯ 1 packet of dried yeast
Pretzels
▯ 200 ml water
▯ ¼ tsp. salt
▯ 360 g fl our (type 405)
▯ ½ tsp. sugar
▯ ½ packet of dried yeast
Form the dough into pretzels. Afterwards, brush the
pretzels with 1 whisked egg and sprinkle them with
coarse salt (1–2 tbsp. of coarse salt for around
12 pretzels). Bake the pretzels at approx. 230°C
for around 15–20 minutes.
French baguettes
▯ 300 ml water
▯ 1 tbsp. honey
▯ 1 tsp. salt
▯ 1 tsp. sugar
▯ 540g fl our (type 550)
▯ 1 packet of dried yeast
Form the dough into a loaf shape and make diago-
nal cuts in the top of the baguette you have made.
Allow the dough to rise for about 30–40 minutes.
Bake at approx. 175°C for around 25 minutes.
Programme 7: Pasta
▯ 5 eggs (room temperature) or 300 ml water
▯ 250 g wheat fl our (type 405)
▯ 250 g durum wheat fl our (type 1050)
Programme 8: Buttermilk Bread
Buttermilk bsread (type 1)
▯ 350 ml buttermilk
▯ 2 tbsp. butter
▯ 2 tsp. salt
▯ 3 tbsp. sugar
▯ 600 g wheat fl our (type 1050)
▯ 1 packet of dried yeast
RH_274313_SBB850B1_LB3.indb 8 19.02.16 14:12