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www.oster.com
21
2 pound loaf
1 and 1/4 cups water
2 tablespoons butter or margarine
1 and 1/2 teaspoons salt
4 cups bread pour
3 tablespoons sugar
2 tablespoons dry milk
1 and 1/2 teaspoons cinnamon
2 and 1/4 teaspoons active dry yeast
1 cup raisins (see note below)
Raisin Bread (no Delay Timer)
Basic
1.5 pound loaf
7/8 cups water
1 and 1/2 tablespoons butter or margarine
1 teaspoon salt
3 cups bread our
2 tablespoons sugar
1 and 1/2 tablespoons dry milk
1 teaspoon cinnamon
1 and 3/4 teaspoons active dry yeast
3/4 cups raisins (see note below)
1 Measure and add liquid ingredients to the bread pan.
2 Measure and add dry ingredients (except yeast) to the bread pan.
3 Use your nger to form a well (hole) in the our where you will pour the yeast. Yeast must NEVER
come into contact with a Liquid when you are adding ingredients. Measure the yeast and carefully
pour it into the well.
4 Snap the baking pan into the breadmaker and close the lid.
5 Press the “Menu Select” button to choose the Basic setting.
6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb.
7 Press the “Crust Color” button to choose light, medium, dark or rapid crust.
8 Press the “Start/Stop” button.
Note: When adding fruit ingredients like raisins, the bread machine will make a beeping signal during
the kneading cycle. When the bread machine beeps during the kneading cycle. Raise the lid and
sprinkle the raisins in, a few at a time, until they are kneaded with the dough.
Light Rye Bread - 1.5 lb. loaf
Basic
1 and 3/8 cups water
1 and 1/2 tablespoons butter or margarine
1 and 1/2 teaspoons salt
3 cups bread our
1 Measure and add liquid ingredients to the bread pan.
2 Measure and add dry ingredients (except yeast) to the bread pan.
3 Use your nger to form a well (hole) In the our where you will pour the yeast. Yeast must NEVER
come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully
pour it into the well.
4 Snap the baking pan into the breadmaker and close the lid
5 Press the “Menu Select” button to choose the Basic setting.
6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb.
7 Press the “Crust Color” button to choose light, medium, dark or rapid crust.
8 Press the “Start/Stop” button.
1 cup rye our
2 tablespoons packed brown sugar
2 teaspoons active dry yeast
European Setting Recipes (Menu 8)
European Bread Machine Stages - (for 1.5 lb. loaves - loaf size is preset)
For the European cycle you can expect the following things to happen as the timer counts down to zero.
To begin: The ingredients are kneaded for the rst time (5 minutes)
At 3:25, the dough rests for 10 minutes
At 3:15, the dough is kneaded for the second time (20 minutes)
At 2:55, the dough begins to rise (39 minutes)
At 2:15, the dough is “punched down” (10 seconds)
At 2:15, the dough continues to rise (25 minutes and 50 seconds)
At 1:49, the dough is shaped (10 seconds)
At 1:49, the dough comes to the last period of rise (49 minutes and 50 seconds)
At 0:60, the dough begins to bake (60 minutes)
At 0:00, the bread is nished.
Note: With the European Bread Program, the loaf size is set at 1.5 lbs. and the crust color can’t be changed.
Sourdough Bread
European
All Ingredients at room temperature (70°–80°F)
1 and 1/4 cups sourdough starter
(see ‘Sourdough Starter,” below)
3/4 cup warm water
1 and 3/4 teaspoons salt
1 Measure and add liquid Ingredients (including sourdough starter) to the bread pan.
2 Measure and add dry ingredients (except yeast) to the bread pan.
3 Use your nger to form a well (hole) in the our where you will pour the yeast. Yeast must NEVER
come Into contact with a liquid when you are adding ingredients. Measure the yeast and carefully
pour it into the well.
4 Snap the baking pan into the breadmaker and close the lid.
5 Press the “Menu Select” button to choose the European setting.
6 Press the “Start/Stop” button.
Sourdough Starter
European
2 and 1/4 teaspoons active dry yeast
2 cups warm water
2 cups all-purpose our
1 In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water.
Let stand 10 minutes.
2 Add our: mix until thick batter forms. Batter need not be smooth.
3 Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap.
4 Let stand in warm place for 24 hours.
5 Stir; cover loosely Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour: stir
once a day.
6 Cover loosely with a plastic wrap or plastic cover: refrigerate.
4 cups bread our
3 tablespoons sugar
1 and 3/4 teaspoons active dry yeast
CKSTBRTW20-BM-IB-RevC.indd 20-21 6/30/09 5:20:36 PM