Silvercrest SBB 850 EDS A1 manual Programme 7 Pasta, Programme 8 Buttermilk bread

Pretzels

200 ml water 1/4 tsp. salt

360 g flour of type 405 1/2 tsp. sugar

1/2 packet of dry yeast

Form the dough into pretzels. Then coat the pret- zels with 1 whisked egg and spread coarse salt over top (a total of 1-2 tbsp. coarse salt for about 12 pretzels). Bake the pretzels at approx. 230°C for approx.

15-20 minutes.

French baguettes 300 ml water

1 tbsp. honey

1 tsp. salt

1 tsp. sugar

540 g flour of type 550

1 packet of dry yeast

Form loaves out of the dough and cut into the top side of the shaped baguettes at an angle. Let the dough rise for approx. 30-40 minutes. Bake at approx. 175°C for approx. 25 minutes.

Programme 7 Pasta

5 Eggs (room temperature) or 300 ml water

250 g soft wheat flour of type 405

250 g hard wheat flour of type 1050

Programme 8 Buttermilk bread

Buttermilk bread (type 1)

350 ml buttermilk

2 tbsp. butter

2 tsp. salt

3 tbsp. sugar

600 g wheat flour of type 1050

1 packet of dry yeast

Buttermilk bread (type 2)

250 ml buttermilk

130 ml water

600 g wheat flour of type 1050

60 g rye flour of type 997

1,5 tsp. Salt

1 packet of dry yeast

Yoghurt bread

250 ml Water or milk

150 g Yoghurt

1 tsp. salt

1 tsp. sugar

500 g flour of type 550 3/4 packet of dry yeast

Curd cheese bread 200 ml water/milk 3 tbsp. oil

260 g curd cheese (40% fat content)

600 g wheat flour

1,5 tsp salt

1.5 tsp. sugar

1 packet of dry yeast

Programme 9 Gluten Free

￿Note:

When you wish to bake gluten-free breads, ensure that you clean the mould, the dough hook and the appliance especially thoroughly. Even small residu- al amounts of flour can cause an allergic reaction in gluten-sensitive people.

Gluten-free potato bread 440 ml water

1.5 tbsp. oil

400 g gluten-free flour mixture (e.g. "Mix B" from Schär)

1.5tsp. salt

1.5tsp. sugar

1.5packet of dry yeast

230 g cooked potatoes, peeled and pressed