Congratu F i r s t re v i e w t h e s a f e t y guidelines, then turn to page 7 for the easy 1,2,3 instructions!
! lations F re s h , w a r m h o m e m a d e b re a d i s j u s t a f e w, easy steps away with your new Oster® Deluxe Bread and D o u g h M a k e r. We ' v e d o n e e v e r y t h i n g w e c a n t o m a k e b r e a d - b a k i n g a b r e e z e : We ' v e s t r e a m l i n e d t h e i n s t r u c t i o n s ; d e s i g n e d a s i m p l e , e a s y - t o read control panel; and developed a host of great recipes. A l o n g t h e w a y, f e e l f r e e t o a s k q u e s t i o n s .
Table of Contents Before You Start.. ............................................................................ .5 Safety Guidelines Your First Loaf! ............................................................................. .8 Using the Bread Mix...lt’s easy as l-2-3 Symphony of Ingredients ................................................................. .9 .I0 Basic Ingredients ........................................................................................ .1................
Before You Start We’ve designed the Oster Deluxe Bread and Dough Maker to be easy to use. But, like any kitchen appliance, it requires proper use and Using Your Bread Maker Safely Before Use 1. Read all instructions. 2. Make sure to remove all foreign matter from the baking pan. 3. Peel off plastic film from control panel and remove static labels. 4. Plug the Bread Maker into a properly wired outlet. While in Use 1. Where to Use 1. Use only on a stable, heat-resistant surface. 2.
Important Safeguards When 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. using electrical appliances, basic safety precautions should always be followed including the following:/// Read all instructions, product labels, and warnings before using the Bread Maker. Do not touch hot surfaces, Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning Allow the Bread Maker to cool thoroughly before putting in or taking off parts.
Bread Mix Instructions 1. Remove the bread pan from the Bread Maker. Add 1 cup of warm water to pan. Open bread mix packet and empty contents into pan. Dig a small hole in the breadmix and add the yeast packet. 2 . Insert the pan firmly into the bottom of the machine, applying pressure to each corner of the pan to make sure it is snapped tightly into the retaining brackets. If you are unsure, apply pressure once more to each corner of the pan. 3 . Now press “Start.
A Symphony of Ingredients Like the instruments in an orchestra, the ingredients in basic bread are very simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat (such as butter or oil), and yeast. And, like each musical instrument, each ingredient performs a specific job, and each lends a special flavor to the final masterpiece.
Basic Ingredients yeast Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which power the dough to rise. If the temperature is too cold, the yeast will not be activated; if it’s too warm, it will die.
Important Measuring Tips Because each ingredient plays such a specific role, it is especially important to measure the ingredients exactly to get the best results. For dry ingredients, use a standard measuring spoon or measuring cup -not a tableware spoon or coffee cup -- and level off. For flour, simply spoo the flour into a measuring cup and level off with a flat kitchen utensil. For liquids, fill a standard measuring spoon or measuring cup to the level indicated.
The Process Simplified Mixing, Kneading, Rising, B a k i n g . . .here’s a g l i m p s e o f h o w the Oster Deluxe Bread and Dough Maker automatically does all the steps for you.
Mixing and Kneading , I In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by hand. The Oster Deluxe Bread and Dough Maker mixes and kneads the dough automatically for you. Rising When making bread by hand, the dough is placed in a warm place to rise after mixing so that the yeast can ferment and produce gas. After mixing the dough, the Oster Deluxe Bread and Dough Maker maintains the optimum temperature for rising during this part of the process.
Second Rise After it is punched down, the bread bounces back -- it rises a second time. Some breads require shorter or longer rising times. For example, wheat breads require a longer rising time because the flour contains bran and wheat germ which inhibit rising. The Oster Deluxe Bread and Dough Maker regulates the temperature and timing of this second rise automatically for you based on your selection.
Getting to Know Your Deluxe Bread and Dough Maker The best way to get there is to use this map.. Soon you’ll know the electronic bread-baking territory t h e w a y you k n o w y o u r o w n kitchen. In the meantime, here are some easy-to-follow directions to get you started.
The Control Panel The yellow light indicates that the The green light indicates that the machine is on. The LCD Display Use the arrow button to move the blinking light on the LCD display to your \ selection. Rapid bake reduces the overall completion time by about 20%. \ The bread row allows YOU to select Your bread The red light indicates that the bread is / done. type. \ .,, .lGHT M E D I U M D A R K DOU6H RAPID The HOUR /and MIN /buttons allow you to set the timer for the delay function.
Step-by-Step Directions 1. 2’ 3 Peel off the plastic film cover from the control panel and remove the static label from the front of the machine. Next remove the bread pan from the Bread Maker. Make sure the kneading blade is placed securely in the bottom of the pan. . 6 Wipe water and other spills from the outside of the pan; then insert the pan firmly into the bottom of the machine, applying pressure to each corner of the pan to make sure it is snapped tightly into the retaining brackets.
Important Measuring Tips Because each ingredient plays such a specific role, it is especially important to measure the ingredients exactly to get the best results. For dry ingredients, use a standard measuring spoon or measuring cup -not a tableware spoon or coffee cup -- and level off. For flour, simply spoon the flour into a measuring cup and level off with a flat kitchen utensil. For liquids, fill a standard measuring spoon or measuring cup to the level indicated.
Breadmaking Cycle Times Whnl urn Mix Rest Knead Rise 1 Punch Down Rise 2 Bake Total Mix Rest Knead Rise 1 Punch Down Rise 2 Bake Total wm 1l¶1 urn killl nsw Mdhl wm 1l!11 OWL: 15min 5 min 10 min 80 min 33 SK 60 min 35 min 3:25 hr I5 min 5 min 10 min 80 min 33 SK 60 min 40 min 3:30 ht 15min 5 min IO min 80 min 33 set 60 min 50 min 3:40 hr 15min 5 min 10 min 40 min 25 SK 55 min 35 min 2:40 hr I5 min 5 min IO min 40 min 25 SK 55 min 40 min 2:45 hr 15min 5 min IO min 40 min 25 SK 55 min 50 min 2:55 h
Gourmet Baker Last Things Last You’ll see this tip in several places in this book, but it bears repeating: Always put the liquid! in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the machine has completed the first knead). Dig a shallow hole in the dry ingredients and place the yeast in the hole so that there’s absolutely no contact between the liquids and the yeast This is especially important when you’re using the Delay bake option.
White Bread Recipes Traditional White Bread Large Loaf (1 l/2 pounds) Small Loaf (1 pound) 1 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened BreadTM 3 cups Gold Medal Better for flour 2 tablespoons sugar 1 tablespoon dry milk 1 112 teaspoons salt 314 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 2 cups Gold Medal Better for BreadTM flour 1 tablespoon sugar 2 teaspoons dry milk 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR teaspoons bread m
Garlic-Herb Bread Large Loaf (1 l/2 pounds) Small Loaf (1 pound) 1 1/4 cups water 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3 114 cups Gold Medal Better for Bread-+ flour 2 tablespoons sugar 1 112 teaspoons salt l/2 teaspoon dried rosemary leaves l/4 teaspoon dried thyme leaves l/4 teaspoon dried basil leaves 3/4 cup water 2 teaspoons margarine or butter, softened 1 clove garlic, crushed 2 cups Gold Medal Better for BreadTM flour 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon
Onion Bread Do not use the delay bake option for this recipe. Small Loaf (1 pound) Large Loaf (1 l/2 pounds) 213 cup water l/3 cup chopped onion TL teaspoons margarine or butter.
Cheddar-Chive Bread Do not use the delay bake option for this recipe Large Loaf (1 l/2 pounds) 1 t/4 cups water 3 114 cups Gold Medal Better for BreadTM flour 1 114 cups shredded Cheddar cheese (5 ounces) l/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 3/4 teaspoon salt 2 cups Gold Medal Better for BreadTM flour l/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons chopped fresh or 1 tablespoon freeze-dried chives 1 tablespoon sugar l/2 teaspoon salt 1 II4 teaspoons reg
Bacon-Beer Bread Do not use the delay bake option for this recipe.
South-of-the-Border Bread Do not use the delay bake option for this recipe Small Loaf (1 pound) Large Loaf (1 l/2 pounds) 1 cup water 213 cup water l/2 cup frozen whole kernel corn, thawed 1 tablespoon margarine or butter, softened 1 ct;ib(~:poon canned chopped green 2/3 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 2ct;ib/,e:poons canned chopped green 3 114 CUDS Gold Medal Better for BreadTb flour l/3 cup cornmeal 2 tablespoons sugar 1 l/2 teaspoons salt 2 teaspoons r
Whole Wheat Bread 100% Whole Wheat Bread Large Loaf (1 l/2 pounds) 1 l/4 cups water 2 tablespoons margarine or butter, softened 3 ;yl&GoId Medal whole wheat l/4 cup packed brown sugar 1 l/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 314 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 1 cup water 1 tablespoon margarine or butter, softened 2 ;;Bcups Gold Medal whole wheat 2 tablesooons packed brown suaar 1 teaspdon sali 1 l/2 teaspoons regular active dry
. Multigrain Bread Look for 7.grain c e r e a l i n t h e h e a l t h f o o d o r h o t cereal section of your supermarket.
Russian Black Bread DO not use the delay bake option for this recipe Small Loaf (1 pound) Large Loaf (1 l/2 pounds) 314 cup water 2 tablespoons dark molasses 1 l/4 cups water 3 tablespoons dark molasses 2 tablespoons margarine or butter, softened 1 l/4 cups Gold Medal Better for BreadTM flour 1 cup Gold Medal whole wheat flour 1 cup rye flour 1 tablespoon instant coffee granules 1 l/4 teaspoons salt l/2 teaspoon fennel seed, crushed 1 g; teaspoons regular active dry yeast 1 314 teaspoons bread machine
French Bread Recipes Classic French Bread Large Loaf (1 112 pounds) 1 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 3 114 CUDS Gold Medalm Better for BreadiM flour tablespoon sugar 112 teaspoons salt 3/4 teaspoons regular active dry yeast OR 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 1 teaspoon margarine or butter, softened 2 cups Gold Medal Better for BreadTM flour 2 teaspoons sugar teaspoon salt 3/4 teaspoons regular acti
Sweet Bread Recipes Apple-Spice Bread Large Loaf (1 l/2 pounds) Small Loaf (1 pound) 1 l/4 cups water 2 tablespoons margarine or butter, softened 3 114 ‘“y Gold Medal Better for Bread M flour 2 tablespoons sugar 2 tablespoons dry milk 1 l/2 teaspoons salt 2 teaspoons apple pie spice 3/4 cup water 1 tablespoon margarine or butter, softened BreadTM 2 ;‘;;irGoId Medal Better for 1 3/4 teaspoons regular active dry yeast OR 1 l/2 teaspoons bread machine yeast or quick-acting active dry yeast 1 ;; teaspoons
Cinnamon-Raisin Bread For an extra cinnamon kick, drizzle with Cinnamon Glaze (page 49). Large Loaf (1 l/2 pounds) 1 1/4 cups water 2 tablespoons margarine or butter, softened 3 114 cups Gold Medal Better for BreadTM flour l/4 cup sugar 1 l/2 teaspoons salt 1 teaspoon ground cinnamon 2 gispoons regular active dry yeast 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 314 cup raisins Small Loaf (1 pound) 3/4 cup plus 2 tablespoons water 1 tablespoon margarine or butter.
Cranberry-Wheat Bread The rapid cycle is not recommended for this recipe.
Gingery Bread This unique bread is delicious drizzled with Citrus Glaze (page 49).
Piiia Colada Bread Large Loaf (1 l/2 pounds) 2/3 cup canned crushed pineapple in l/2 cup water .
Dough Only Recipes Apple Coffee Cake Dough: 3/4 cup water 2 tablespoons margarine or butter, softened 1 cup Gold Medal Better for BreadTM flour 1 cup Gold Medal whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1 112 teaspoons regular active dry yeast OR 1 l/2 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 1 112 cups chopped apples l/3 cup packed brown sugar 1 tablespoon Gold Medal Better for Bread floul 2 tablesooons raisins 2 tablesboons margarine or butter, sof
Breadsticks Dough: Topping: 1 cup plus 2 tablespoons water 3 tablespoons margarine or butter, softened 3 c u p s G o l d M e d a l @ B e t t e r f o r EreadTM flour 1 tablespoon water 1 egg white Sesame seed 2 tablespoons sugar 1 112 teaspoons salt 2 ; ; teaspoons regular active dry yeast 2 l/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle. 2. Grease cookie sheet.
Calzones Dough: Pesto Filling: 1 1 2 1 1 6 sun-dried tomato halves (not oil-packed) 6 tablespoons pesto 1 l/2 cups shredded mozzarella or provolone cheese (6 ounces) 4 ounces Canadian-style bacon, cut into thin strips (about 1 cup) 1 cup sliced mushrooms Freshly ground pepper 1 egg, slightly beaten cup water tablespoon olive or vegetable oil l/2 cupr Gold Medal Better for BreadTM teaspoon sugar teaspoon salt 2 1/4 teaspoons regular active dry yeast OR 2 114 teaspoons bread machine yeast or quick-actin
Caramel-Pecan Rolls Dough: 1 CUP water 1 es757 2 tablespoons marqarine softened or butter. 3 l/4 cups G o l d M e d a l B e t t e r f o r BreadTM f l o u r l/4 cup sugar 1 teaspoon salt 2 tearpoons ground cinnamon 3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast Topping: l/3 cup margarine or butter, melted l/2 cup packed brown sugar 1 tablespoon corn syrup 2/3 cup pecan halves l/2 cup granulated sugar DIRECTIONS: 1.
Cinnamon Rolls Dough: 1 cup water 2 tablespoons margarine or butter, softened 1 egg 3 l/3 cups Gold Medal Better for BreadTM flour l/4 cup sugar 1 teaspoon salt 3 tearpoon.s regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast Filling: l/3 cup sugar 2 teaspoons ground cinnamon 2 tablespoons margarine or butter. softened Glaze (below) DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle. 2. Grease 9x9x2-inch square pan.
Dinner Rolls Dough: 1 cup water Topping: 2 tablespoons margarine or butter, softened 1 egg 3 A,4 cups Gold Medal Better for 8readTM flour II4 cup sugar 1 teaspoon salt Margarine or butter, softened 3 tgspoons regular active dry yeast 3 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle. 2. Grease cookie sheet. Divide dough into 15 pieces. Shape each piece into ball.
Holiday Wreath Mix-ins: l/4 cup golden raisins 3 tablespoons currants 2 tablespoons rum or water l/3 cup chopped blanched almonds 3 tablespoons mixed candied oranqe and lemon peel Dough: 112 cup milk 114 cup wate, 1 egg 3 cups Gold Medal Better for BreadTM flour l/3 cup sugar 1 teaspoon salt 114 cup (l/2 stick) margarine or butter, softened 3 l/2 teaspoons regular active dry yeast OR 3 l/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.
Pizza Dough 1 2 3 1 1 cup plus 2 tablespoons water tablespoons olive or vegetable oil c u p s G o l d M e d a l @ B e t t e r f o r BreadTM teaspoon sugar teaspoon salt flour 2 l/2 t e a s p o o n s r e g u l a r a c t i v e d r y y e a s t OR 2 l/2 t e a s p o o n s b r e a d m a c h i n e y e a s t o r quick-acting active dry yeast DIRECTIONS: 1. Place all ingredients in bread pan in the order listed. Select WHITE DOUGH cycle. 2. Move oven rack to lowest position. Heat oven to 400”.
Raised Doughnuts Dough: 2/3 cup milk l/4 cup water 114 cup (l/2 stick) margarine or butter, softened 1 egg 3 cups Gold Medal Better for Bread’M flour l/4 cup sugar 1 teaspoon salt 2 l/2 teaspoons regular active dry yeast OR 2 l/2 teaspoons bread machine yeast or quick-acting active dry yeast For frying: Vegetable oil DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle. 2. Roll dough 318 inch thick on lightly floured board.
Soft Pretzels Dough: 1 1 3 1 cup plus 2 tablespoons water tablespoon vegetable oil cups Gold Medala Better for BreadTM teaspoon salt 1 tablespoon flour sugar 2 l/2 teaspoons regular active dry yeast OR 2 l/2 teaspoons bread machine yeast or quick-acting active dry yeast Topping: 3 tablespoons salt 1 tablespoon water 1 egg white Coarse salt or sesame seed 47 DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle. 2.
Spreads and Glazes Recipes Garlic Butter Mix: l/4 c u p m a r g a r i n e o r b u t t e r , s o f t e n e d 1/8 teaspoon garlic powder Fruited Cream Cheese Spread Beat on medium speed until fluffy: I package (8 ounces) cream cheese, softened l/4 c u p f a v o r i t e f r u i t p r e s e r v e s Ham and Swiss Spread Mix: Herb-Cheese Butter Mix: 114 c u p m a r g a r i n e o r b u t t e r , s o f t e n e d 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley l/4 t e a s p o o n d r i e d o
Ripe Olive Spread Cover and process in food processor or blender until slightly coarse: 1 II2 cups pitted ripe olives 3 tablespoons olive oil 3 tablespoons capers, drained 3 flat anchovy fillets, drained 1 teaspoon Italian seasoning 2 cloves Citrus Glaze Mix until thin enough to drizzle: 112 cup powdered sugar 1 teaspoon grated lemon or orange peel 1 l/2 to 2 teaspoons lemon or orange juice garlic Creamy Vanilla Glaze Whipped Honey-Orange Spread Beat on medium speed until fluffy: I cup margarine or butt
Special Concerns Your Bread Maker is as easy to take care of as it is to operate. Just follow these instructions.
Troubleshooting The Machine Machine Malfunctions 51 Questions? Please call us toll-free at I-800-526-2832.
Troubleshooting The Recipes - Baking Results Please check the following: Flour c TOO much 0 Not enough Yeast TOO much Mater o r Not enough Liquid 0 Too much 0 Omitted Sugar Salt 0 1 0 TOO much .
Commonly Asked Questions Why did my bread turn out like lead, resembling a hockey puck? Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar or hot liquids that may have killed the yeast and inhibited rising. Why does my loaf look caved in on top? Perhaps there was too much liquid or moisture from fruits or vegetables or cheese. It may hav risen too fast due to too much yeast.
Care and Cleaning Instructions Cleaning the Bread Maker Before cleaning the Bread Maker, unplug it and allow it to cool. To clean, wipe manually: Do not immerse in water! And make sure to use only a mild kitchen detergent -- benzine, cleaners, scrubbing brushes, and chemical cleaners will damage the unit. Before re-using the unit, make sure it is completely dry. Body and Lid 1. Remove all bread crumbs by wiping gently with a slightly damp cloth. 2.
Baking ate High Altitude At High Altitudes above 3,000 feet, dough rises faster. Therefore, when baking in high altitudes some experimentation is required. Follow the suggested guidelines. Using one suggestion at a time and remember to write down which suggestions work best for you. Guidelines: 1. Reduce the amount of yeast by 25%. This will inhibit the bread from over rising. 2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink. 3. Watch your dough as it mixes.
Index of Recipes White Breads Page 23 Traditional .............................................. Potato.. .................................................. .23 Garlic-Herb ............................................ .24 .24 Caraway-Rye.. ........................................ Onion.. ................................................... .25 .25 Parmesan-Pepper.. ................................ .26 Cheddar-Chive.. ..................................... Roasted Red Pepper-Cheese Bread.. ... ..
TWO YEAR LIMITED WARRANTY Sunbeam-Oster Household Products warrants that, for a period of two years from date of purchase, this product shall be free of mechanical and electrical defects in material and workmanship.
