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Manuals ! Brands ! Silvercrest Manuals ! Bread Makers ! SBB850D1 - IAN 292013

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SilverCrest SBB 850 D1

If you would prefer to use fresh yeast instead of dry yeast, note the information on the packaging in
any case.

The following applies as a rule of thumb: one packet of dry yeast (7g) or half a cube of fresh yeast
(approx. 21g) for every 500g of flour.

Yeast is perishable and should always be kept in the refrigerator. Also note the expiry date on the
packaging.

Salt
On the one hand, salt has the ability to inhibit the fermentation of the yeast. On the other hand, salt
is important for the taste and browning of the bread. Thus the amount of salt specified in the list of
ingredients of the recipes should be adhered to as closely as possible.

If you would like to reduce or omit the salt in the bread for dietary reasons, note that the bread may
rise more than usual as a result.

Sugar
The use of sugar affects the taste and browning of the bread. Granulated sugar is normally used for
baking. The recipes on the following pages are also based on the use of granulated sugar. Do not
use icing sugar unless this is explicitly required in the recipe.

Sweeteners are not a suitable substitute for sugar used in the recipes.

Eggs
Most bread recipes do not include eggs. However, eggs can enhance the taste of bread and
soften its texture. Use medium to large eggs for the recipes on the following pages.

Fats
Yeast bread becomes fluffy by using shortening, butter or oil. Breads which have been made with
fats remain fresh for longer. However, there are also recipes which omit fats completely. These
breads usually have a special texture and crust.

If you are using fats for your bread dough, these should ideally be at room temperature and not
have come straight from the fridge. This ensures optimum mixing with the dough during the
kneading phase.

Liquids
Water, milk, buttermilk or even fruit juices can be used when making bread. While milk and
buttermilk enhance the taste of bread and soften its crust, the use of water results in a harder crust.
Small volumes of various fruit juices are specified in some bread recipes to give a fruity flavour to
the bread.

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