Silvercrest bread maker £34.99 instore @ Lidl - HotUKDeals - Page 2
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Silvercrest bread maker £34.99 instore @ Lidl

uccalms Avatar
3y, 11m agoFound 3 years, 11 months ago
Silvercrest bread maker from Lidl at £34.99. It has good review, makes normal and gluten-free bread, as well as jam and pasta. There is also a video demo on the Lidl website. I understand that breadmaking may not be everyone's cup of tea but it seems a good buy.

Mixes, kneads, raises and bakes
850 watt
12 preset programs, including gluten-free
15-hour timer, 60-minute keep-warm function and status light
Bakes loaves up to (kg): 1.25
Select crust browning level and bread weight
Also suitable for making pasta dough, cakes or jam
Non-slip feet for extra stability
Cable length (m): 1.5
3 year manufacturer’s warranty
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uccalms Avatar
3y, 11m agoFound 3 years, 11 months ago
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#41
How long does it take to make a small loaf. Start to finish?
#42
WoolyM
How long does it take to make a small loaf. Start to finish?
It takes 2h58 min for a small loaf using normal bake. There is a rapid bake function which takes 2h14min but according to the Lidl video, the texture of the bread is not as good.
1 Like #43
I've been using this Silvercrest bread machine three times a week for the past thirteen months and am really delighted with the results - far better than the bread made using my former three times more expensive Russell Hobbs breadmaker which, no matter hard I tried, resulted in the two paddles becoming embedded in the loaf after it had baked! It is possible to pause the baking programme on the Silvercrest machine shortly after the last very short kneading process and before the final rising and baking period. I have found that it is best to leave the loaf in the tin to cool for about 15 minutes before turning it out because that way it comes out of the tin far more easily with just two small spindle holes in the base of the loaf instead of hot bread sticking to the spindles and therefore two larger holes being made in the base of the loaf. If the loaf is left to cool in the tin any longer than 15-20 minutes condensation forms and the loaf becomes damp. It does take a bit of practice but it is well worth trying because the end result is a perfect loaf every time.
#44
Kernewes
I've been using this Silvercrest bread machine three times a week for the past thirteen months and am really delighted with the results - far better than the bread made using my former three times more expensive Russell Hobbs breadmaker which, no matter hard I tried, resulted in the two paddles becoming embedded in the loaf after it had baked! It is possible to pause the baking programme on the Silvercrest machine shortly after the last very short kneading process and before the final rising and baking period. I have found that it is best to leave the loaf in the tin to cool for about 15 minutes before turning it out because that way it comes out of the tin far more easily with just two small spindle holes in the base of the loaf instead of hot bread sticking to the spindles and therefore two larger holes being made in the base of the loaf. If the loaf is left to cool in the tin any longer than 15-20 minutes condensation forms and the loaf becomes damp. It does take a bit of practice but it is well worth trying because the end result is a perfect loaf every time.
Lovely, thanks for sharing, Kernewes! I, too love the bread maker and haven't bought any shop bread since the purchase! I haven't tried to remove the paddles midway yet as it seems a hassle and I have used the delay function only so far for the bread to be ready in the morning. Will try that tomorrow when I bake a new loaf. <3

Edited By: uccalms on Sep 11, 2012 14:31
#45
HI JUST BROUGHT ASILVER CREST BM
can anyone tell me,i would like to make a whole grain bread,
it says270g flour typr 1050
wheatflour 270g
i would like to use white and brown how big will this get
im not sure on size of bread,weather to put iton 750 1000 1250,
ty gayle
#46
gayle5656
HI JUST BROUGHT ASILVER CREST BM
can anyone tell me,i would like to make a whole grain bread,
it says270g flour typr 1050
wheatflour 270g
i would like to use white and brown how big will this get
im not sure on size of bread,weather to put iton 750 1000 1250,
ty gayle

It's the combined weight of all the ingredients you need to be thinking about - 540g flour plus the water, butter, etc so I always set the wholemeal recipe to 1000.
#47
gayle5656
HI JUST BROUGHT ASILVER CREST BM
can anyone tell me,i would like to make a whole grain bread,
it says270g flour typr 1050
wheatflour 270g
i would like to use white and brown how big will this get
im not sure on size of bread,weather to put iton 750 1000 1250,
ty gayle
The recipe books says approx 1000g. I have been following the Morphy Richards 48300 range bread recipes with a little less sugar and salt and the bread always come out perfect. http://dl.owneriq.net/9/9d90dd0b-e402-478a-940a-43c42b61b5f4.pdf


Edited By: uccalms on Sep 18, 2012 22:00: updated link
#48
I have the silvercrest BM have made some very nice bread more by chance in some cases as aittle confused by some of the ingredients ie where it mentions types of flour by number eg-1050 or 550 or 405 does anyone know what these equate to in good old "English" plain white, strong white/white bread flour, wholemeal, wholemeal bread flour etc?
#49
doughgirl
I have the silvercrest BM have made some very nice bread more by chance in some cases as aittle confused by some of the ingredients ie where it mentions types of flour by number eg-1050 or 550 or 405 does anyone know what these equate to in good old "English" plain white, strong white/white bread flour, wholemeal, wholemeal bread flour etc?

Rough Guide here:
http://en.m.wikipedia.org/wiki/Flour#_

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