Congratu B a k e y o u r f i r s t l o a f o f b re a d o n u s w h i l e y o u re a d t h i s b o o k ! 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 is just a f e w, e a s y s t e p s a w a y w i t h y o u r n e w O s t e r ® D e l u x e B r e a d a n d 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. Along the way, feel free to ask questions.
Table of Contents Before You Start . . . . . . . . . . . . . . ..‘......................................... 5 Safety Guidelines Your First Loaf! 7 89 . . ..‘...‘.*‘...*...*...~*..~~‘..~*.‘..~~.....*..~.*...‘.. Using the Bread Mix...lt’s easy as l-2-3 Symphony of Ingredients .*,...,.,.~‘.‘.,~~,*..,...,.....,...”~....‘ Basic Ingredients ................................................................................ The Process, Simplified .................................................................
Before You Start We’ve designed the Oster® Deluxe Bread and DoughMaker to be easy to use. But, like any kitchen appliance, it requires proper use and handling. U s i n g Yo u r B re a d M a k e r S a f e l y B e f o re U s e W h e re t o U s e 1. Read and keep all instructions. 2. Make sure to remove all foreign matter 1. Use only on a stable, heat-resistant surface. 2. Do not use the Bread Maker where it will be from the baking pan. 3. Plug the Bread Maker into a properly wired outlet.
Important Safeguards When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions, product labels, and warnings before using the Bread Maker. 2. 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. 3.
A Symphony of Ingredients Like the instruments in an orchestra, the ingredients in basic bread are very simple: f l o u r, s u g a r, s a l t , a l i q u i d ( s u c h a s w a t e r o r m i l k ) , 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 Ye a s t 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. The Oster® Deluxe Bread and Dough Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times.
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, fil.1 a standard measuring spoon or measuring cup to the level indicated.
The Process Simplified Mixing, Kneading, Rising, Baking... h e r e ’s a g l i m p s e o f h o w t h e O s t e r ® Deluxe Bread and Dough Maker automatically does all the steps for you.
Mixing and Kneading 1 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 2 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 4 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 the way you know your own kitchen. In the m e a n t i m e , h e r e a r e s o m e easy-tofollow directions to get you started.
The Control Panel DISPLAY WINDOW Indicates the One Digit Number for \ the selected Bread Setting. Shows the minute-by-minute countdown for the baking cycle. kg3 TIMER SET Allows you to set the timer for Delay Bake Function. Has “Up” and / “Down” arrows to set time. The arrows move up and down in lo-minute increments. Timer Set Basic 1 l 2 l 3 l Breads Regular, Med. Crust Large, Med. Crust Large, Dark Crust Whole Wheat 4 l Regular, Med. Crust 5 l Large, Med. Crust 6 l Large, Med.
1. Step-by-Step Directions . Peel off the lastic film cover from t Iie control anel and remove the static abel from the front of the machine. 7 P 2. 3. 4 n 5. 6. 17 Next remove the bread pan from the Bread Maker. Make sure the kneading blade is placed securely in the bottom of the pan. Measure all ingredients into the bread pan in the order the are listed. (Before adJmg yeast, remember to dig a small hole in the flour so that the yeast doesn’t prematurely come into contact with the liquids.
Breadmaking Cycle Times PHASE Basic Regular Med. Crust Basic Large Med. Crust Basic Large Dark Crust Wheat Regular Med. Crust Wheat Large Med. Crust Wheat Large, Med.
Tips for the
Gourmet Baker Last Things Last You'll see this tip in several places in this book, but it bears repeating: Always put the liquids 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 R e c i p e s Traditional White Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound)** 1 1/3 cups water 3/4 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 2 cups Gold Medal® Better for Bread™ flour 1 tablespoon sugar 2 teaspoons dry milk 1 teaspoon salt 1 1/4 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast 4 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for Bread™ flour 2 tablespoons suga
Potato Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 3/4 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for Bread™ flour 1/3 cup mashed potato mix (dry) 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast 2 tablespoons margarine or butter, softened 4 cups Gold Medal ® Better for Bread™ flour 1/2 cup mashed potato mix (dry) 4 teaspoons sugar 2 teaspoons
Garlic-Herb Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed 4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast 3/4 cup water 2 teaspoons margarine or butter, softened 1 clove ga
Caraway-Rye Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups plus 2 tablespoons water 4 teaspoons margarine or butter, softened 3 cups Gold Medal® Better for Bread™ flour 1 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 1/4 teaspoons regular active dry yeast OR 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast 3/4 cup water 2 teaspoons margarine or butter, softened 1 1/2 cups Gold Medal® Better for Bread™ flour
Onion Bread Do not use the delay bake option for this recipe.
Parmesan-Pepper Bread Do not use the delay bake option for this recipe.
Cheddar-Chive Bread Do not use the delay bake option for this recipe.
Roasted Red Pepper-Cheese Bread Roasted red peppers are found in jars near the olives in the supermarket. Do not use the delay bake option for this recipe.
Bacon-Beer Bread Do not use the delay bake option for this recipe.
Pepperoni-Cheese 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.
Triple Cheese and Garlic Bread Do not use the delay bake option for this recipe.
Whole Wheat Bread Recipes 100% Whole Wheat Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 3/4 cups water 2 tablespoons margarine or butter, softened 4 2/3 cups Gold Medal® whole wheat flour 1/4 cup packed brown sugar 2 teaspoons salt 3 1/2 teaspoons regular active dry yeast OR 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast 1 cup water 1 tablespoon margarine or butter, softened 2 1/3 cups Gold Medal® whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1 1/2 t
Crunchy Wheat and Honey Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 3/4 cups water 1/4 cup honey 2 tablespoons margarine or butter, softened 2 1/2 cups Gold Medal® whole wheat flour 2 cups Gold Medal® Better for Bread™ flour 2/3 cup slivered almonds, toasted 2 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast 3/4 cup plus 2 tablespoons water 2 tablespoons honey 1 tablespoon margarine or butter, softened 1 1/4 cups Gold Med
Multigrain Bread Look for 7-grain cereal in the health food or hot cereal section of your supermarket.
Pumpernickel Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 2/3 cup water 2 tablespoons dark molasses 2 teaspoons margarine or butter, softened 1 1/4 cups Gold Medal® Better for Bread™ flour 3/4 cup rye flour 1 tablespoon cocoa 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast 1/4 cup dark molasses 4 teaspoons margarine or butter, softened 2 1/2 cups Gold Medal® Better for Bread™ flour 1 1/2 cups rye flo
Russian Black Bread Do not use the delay bake option for this recipe.
Whole Wheat-Raisin-Nut Bread Do not use the delay bake option for this recipe.
French Bread Recipes Classic French Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 2 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for Bread™ flour 4 teaspoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast 3/4 cup water 1 teaspoon margarine or butter, softened 2 cups Gold Medal® Better for Bread™ flour 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active d
Quick Sourdough Bread Do not use the delay bake option for this recipe.
Sweet Bread Recipes Apple-Spice Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 1 tablespoon apple pie spice 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup cut-up dried apples 3/4 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for
Banana-Macadamia Nut Bread The rapid cycle is not recommended for this recipe. Do not use the delay bake option for this recipe. Serve with Choco-Banana Spread (page 69).
Cinnamon-Raisin Bread For an extra cinnamon kick, drizzle with Cinnamon Glaze (page 70).
Peach Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 4 teaspoons margarine or butter,softened 4 cups Gold Medal® Better for Bread™ flour 2 tablespoons packed brown sugar 2 teaspoons salt 1/4 teaspoon ground nutmeg 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup cut-up dried peaches 3/4 cup water 2 teaspoons margarine or butter, softened 2 cups Gold Medal® Better for Bread™ flour 1 tablespoon packed
Cranberry-Wheat Bread The rapid cycle is not recommended for this recipe.
Fruitcake Bread The rapid cycle is not recommended for this recipe. Do not use the delay bake option for this recipe.
Gingery Bread This unique bread is delicious drizzled with Citrus Glaze (page 70).
Old-fashioned Oatmeal Bread Extra Large Loaf (2 pounds) 1 1/3 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for Bread™ flour 2/3 cup quick-cooking or regular oats 2 tablespoons dry milk 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) Small Loaf (1 pound) 2/3 cup water 2 tablespoons molasses 1 tablespoon margarine or butter, softened 2 cups Gold Medal®
Piña Colada Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 cup canned crushed pineapple in juice 1/2 cup water 2 tablespoons rum* 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for Bread™ flour 2/3 cup shredded coconut, toasted 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 cup canned crushed pineapple in juice 1/4 cup water 1 tablespoon rum* 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for Bread™ flour 1/3 cup shredded coconut, toasted 1 tablespoon
Pumpkin-Yogurt Bread Cooked and mashed pumpkin or squash can be substituted for the canned pumpkin.
Dough Only Recipes Apple Coffee Cake Dough: 3/4 cup water 2 tablespoons margarine or butter, softened 1 cup Gold Medal® Better for Bread™ flour 1 cup Gold Medal® whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1 1/2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 1 1/2 cups chopped apples 1/3 cup packed brown sugar 1 tablespoon Gold Medal® Better for Bread flour 2 tablespoons raisins 2 tablespoons margarine or butter, s
Breadsticks Dough: 1 cup plus 2 tablespoons water 3 tablespoons margarine or butter, softened 3 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 1 1/2 teaspoons salt Topping: 1 tablespoon water 1 egg white Sesame seed 2 1/4 teaspoons regular active dry yeast OR 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.
Calzones Dough: 1 cup water 1 tablespoon olive or vegetable oil 2 1/2 cups Gold Medal® Better for Bread™ flour 1 teaspoon sugar 1 teaspoon salt 2 1/4 teaspoons regular active dry yeast OR 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Pesto Filling: 6 sun-dried tomato halves (not oil-packed) 6 tablespoons pesto 1 1/2 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
Caramel-Pecan Rolls Dough: 1 cup water 1 egg 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast Topping: 1/3 cup margarine or butter, melted 1/2 cup packed brown sugar 1 tablespoon corn syrup 2/3 cup pecan halves 1/2 cup granulated sugar 2 teaspoons ground cinnamon DIRECTIONS: 1.
Cinnamon Rolls Dough: 1 cup water 2 tablespoons margarine or butter, softened 1 egg 3 1/3 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 1/3 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.
Dinner Rolls Dough: 1 cup water 2 tablespoons margarine or butter, softened 1 egg 3 1/4 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt Topping: Margarine or butter, melted 3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START. 2. Grease cookie sheet.
Holiday Wreath Mix-ins: 1/4 cup golden raisins 3 tablespoons currants 2 tablespoons rum or water 1/3 cup chopped blanched almonds 3 tablespoons mixed candied orange and lemon peel Dough: 1/2 cup milk 1/4 cup water 1 egg 3 cups Gold Medal® Better for Bread™ flour 1/3 cup sugar 1 teaspoon salt 1/4 cup (1/2 stick) margarine or butter, softened 3 1/2 teaspoons regular active dry yeast OR 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.
Pizza Dough 1 cup plus 2 tablespoons water 2 tablespoons olive or vegetable oil 3 cups Gold Medal® Better for Bread™ flour 1 teaspoon sugar 1 teaspoon salt 2 1/2 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START. 2. Move oven rack to lowest position. Heat oven to 400°. Grease 2 cookie sheets.
Raised Doughnuts Dough: 2/3 cup milk 1/4 cup water 1/4 cup (1/2 stick) margarine or butter, softened 1 egg 3 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 2 1/2 teaspoons regular active dry yeast OR 2 1/2 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. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START. 2.
Soft Pretzels Dough: 1 cup plus 2 tablespoons water 1 tablespoon vegetable oil 3 cups Gold Medal® Better for Bread™ flour 1 teaspoon salt 1 tablespoon sugar 2 1/2 teaspoons regular active dry yeast OR 2 1/2 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 DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle.
Cakes Basic Pound Cake 1 3 2 1 1 1 cup of soft margarine large eggs cups Gold Medal@ All Purpose flour teaspoon baking powder cup sugar teaspoon vanilla extract Variation: Serve with Strawberry Jam, Peach Conserve or spiced Orange Conserve. DIRECTIONS: 1. Pre-Mix in order all ingredients. 2. Spray pan with vegetable oil. 3. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating the Quick Bread/Cake Cycle. Press START. 4.
Peanut Butter Cake 2 whole large eggs l/2 cup peanut butter creamy style 1 cup sugar l/2 cup margarine 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 3/4 cup low fat yogurt 1 l/2 cups Gold Medal@ All Purpose flour DIRECTIONS: 1. Cream eggs, peanut butter, and sugar. 2. Pre-mix remaining ingredients in order. 3. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating the Quick Bread/Cake Cycle. Press START. , 4.
) Mocha Chiffon Cake 1 1/3 cup hot water 1 tablespoon instant coffee 2/3 cup oil 4 whole large eggs 1 teaspoon cream of tartar 2 cups Gold Medal@ All Purpose flour 2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 2/3 cup unsweetened cocoa powder Cocoa Mocha Icing: 1 tablespoon hot water 1 teaspoon instant coffee 1 tablespoon melted margarine 1 tablespoon unsweetened cocoa 3/4 cup sifted powdered sugar powder Dissolve coffee into hot water.
Quick Breads Strawberry Bread l/2 cup oil 2 whole large eggs 1 teaspoon baking soda l/2 teaspoon baking powder 1/2 teaspoon cinnamon 1 cup sugar 1 l/2 cups Gold Medal@ All Purpose flour I - IO ounce can frozen strawberries DIRECTIONS: 1. Drain strawberries. 2. Reserve l/4 cup of juice to put in mixture. 3. Red food color, IO-12 drops or more. 4. Optional, 1 cup nuts. 5. Spray pan with vegetable oil. 6. Pre-Mix ingredients in order. 7. Add l/4 cup of juice to mix and strawberries last. 8.
Blueberry Walnut Bread l/3 cup soft margarine 1 / 2 cup milk 2 whole large eggs 2 1/2 cups Gold Medal@ All Purpose flour 1 cup sugar 2 l/2 teaspoon baking powder l/2 teaspoon baking soda 1 teaspoon salt 1 cup DRAINED blueberries l/3 cup walnuts DIRECTIONS: 1. Spray pan with vegetable oil. 2. Pre-Mix ingredients in order. 3. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating the Quick Bread/Cake Cycle. Press START. 4.
Nut Bread 1 cup sugar 1 whole large egg 1 cup milk l/2 cup chopped nuts 2 cups biscuit mix 1 teaspoon cinnamon DIRECTIONS: 1. Spray pan with vegetable oil. 2. Pre-Mix ingredients in order. 3. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating the Quick Bread/Cake Cycle. Press START. 4. Check after 1 minute to see if mixture is well blended. 5. Cook until cake cycle stops. 6. Let cool completely.
Jams Blueberry Jam 2 envelopes of Knox Gelatin 1 cup of sugar 2 tablespoons of lemon juice reconstituted 3/4 cup of water 16 ounces of thawed frozen blueberries DIRECTIONS: 1. Dissolve 2 envelopes of Knox gelatin with 3/4 cup of water. 2. Add 2 tablespoons of lemon juice, sugar, and blueberries. 3. Place mixture in pan. Put pan in machine. Press SELECT until the number “11” is displayed, indicating the Jam Cycle. Press START. 4. When cycle is finished, pour into sterile jars. 5.
Peach Conserve 1 1 2 1 1 pound of frozen peaches (chopped) cup of sugar tablespoons of reconstituted lemon juice 3-ounce liquid pectin teaspoon of pumpkin pie spice DIRECTIONS: 1. Layer in order. 2. Place mixture in pan. Put pan in machine. Press SELECT until the number “I 1” is displayed, indicating the Jam Cycle. Press START. 3. Repeat cycle (requires 2 cooking cycles). 4. When cycle is finished, pour into sterile jars and let cool before placing in refrigerator. 5. Stores up to 4 weeks in refrigerator.
Spreads and Glazes Recipes Garlic Butter Mix: 1/4 cup margarine or butter, softened 1/8 teaspoon garlic powder Herb-Cheese Butter Mix: 1/4 cup margarine or butter, softened 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley 1/4 teaspoon dried oregano leaves Dash of garlic salt Ham and Swiss Spread Mix: 1 package (3 ounces) cream cheese, softened 2 tablespoons finely chopped fully cooked smoked ham 1 tablespoon shredded Swiss cheese 1/2 teaspoon prepared mustard Herb-Cream Cheese Spread
Ripe Olive Spread Cinnamon Glaze Cover and process in food processor or blender until slightly coarse: 1 1/2 cups pitted ripe olives 3 tablespoons olive oil 3 tablespoons capers, drained 3 flat anchovy fillets, drained 1 teaspoon Italian seasoning 2 cloves garlic Mix until thin enough to drizzle: 1/2 cup powdered sugar 1/4 teaspoon ground cinnamon 1 1/2 to 2 teaspoons water Fruited Cream Cheese Spread Beat on medium speed until fluffy: 1 package (8 ounces) cream cheese, softened 1/4 cup favorite fruit p
Machine Malfunctions Please check the following: Unplugged LED display does not turn on LED reads ‘ERR’ Smoke emitted from steam vent Bread (on back takes of unit) too Burning long smell to bake Sides of collapse and bottom is damp Bread rises too much Under browned Sides Browned brown and center but flour sticky coated and raw bottom Not baked Slices unevenly and is sticky Bread pan not inserted correctly ✦ Ingredient spilled on heater element ✦ Kneeding blade not installed in bread pan ✦ ✦
Troubleshooting The Recipes Baking Results Please check the following: Heavy Dense Texture MEASUREMENT ERRORS Too much Open, coarse or holey texture Collapse ✦ YEAST Floured top Over browned Browned and floured sides center sticky and raw ✦ ✦ Too much WATER or LIQUID Bread doesn’t rise enough ✦ ✦ Not enough Not enough Bread rises too much ✦ Not enough FLOUR Not baked in center ✦ ✦ ✦ Too much ✦ ✦ ✦ ✦ ✦ ✦ ✦ Omitted SUGAR Too much SALT FLOUR: YEAST: ✦ Omitted OId or bad fl
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 have risen too fast due to too much yeast.
Care and Cleaning Instructions Cleaning the Oster® Bread Maker Before cleaning the Oster® 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 at High Altitudes At High Altitudes above 3,000 feet, dough rises faster. Therefore, when baking in high altitudes some experimentation is required. Follow the suggested guidelines. Use 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 Traditional ......................................... Potato .................................................. Garlic-Herb.. ....................................... Caraway-Rye ...................................... O n i o n .................................................. Parmesan-Pepper.. ............................. Cheddar-Chive ................................... Roasted Red Pepper-Cheese ............. Bacon-Beer ..........................................
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.
Notes
Simply Better P. N. 100170 81997 Sunbeam Products, Inc.
