Liquids

When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer, and water work too. It's a delicate balance: A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise.
Salt inhibits rising, so be very careful measuring. Ordinary table salt will do.
Many breads use fats to enhance the flavor and retain moisture. Typically, we use margarine in these recipes, but butter may also be used.

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. Check your cup measurement by placing the measuring cup on a flat surface.
For solid fats, fill a standard measuring spoon or measuring cup to the level indicated and level off with a kitchen utensil.

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. Before adding the yeast, 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. You dont want the yeast to be activated too soon in the process. This is especially important when you're using the Delay Bake option.

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

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. If you are using the Dough Only cycle, the Oster Deluxe Bread and Dough Maker will stop at the end of the first rising. You will hear a series of 3 beeps to let you know its done. The dough can now be removed and shaped - for bagels, pizza or other creations - and placed in your own oven for baking.

Punch Down

Once the dough has risen, the baker will typically punch down the dough. This process helps to break apart large, unwanted pockets of air and gas that have developed through rising, giving the bread a more even and appetizing texture. This Oster Deluxe Bread and Dough Maker handles this process automatically for you by turning on the kneading blade for just the right amount of time.

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.
The Oster Deluxe Bread and Dough Maker automatically regulates baking time and temperature for perfect results every time!
In standard baking, the baker removes the bread from the pan immediately to keep the crust from turning soggy. We recommend that you do the same with the Oster Deluxe Bread and Dough Maker, too. The baking chamber will remain at a constant warm temperature for 60 minutes if you're not home to take it out immediately. This will also keep the bread from getting soggy.
Getting to Know Your Deluxe Bread and Dough Maker
The best way to get there is to use this map. Soon youll know the electronic bread-baking territory the way you know your own kitchen. In the meantime, here are some easy-to-follow 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.

Timer Set

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 10-minute increments.
Basic Breads 1 Regular 2 Large 3 Large Dark Whole Wheat 4 Regular 5 Large 6 Large Rapid Specialty 7 French 8 Sweet 9 Dough 10 Cake/Quick Bread 11 Jam

Select

SELECT Press to select desired bread setting and it will automatically set the time needed to complete the baking cycle.

Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened 3 cups Gold Medal Better for Bread flour 2 tablespoons sugar 1 tablespoon dry milk 1 3/4 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select 1 for 1 pound loaf recipes. Select either 2 or 3 for 1 1/2 and 2 pound loaf recipes. Select 2 for a desired medium crust color and 3 for a desired dark crust color.) 5.If Delay Bake option is desired, press v and w to set timer. 6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.

Potato Bread

1 1/2 cups water 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 salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast

Small Loaf (1 pound)

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
1 1/4 cups water 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal Better for Bread flour 1/2 cup mashed potato mix (dry) 1 tablespoon 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

Garlic-Herb Bread

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 garlic, crushed 2 cups Gold Medal Better for Bread flour 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon dried rosemary leaves 1/8 teaspoon dried thyme leaves 1/8 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
1 1/4 cups water 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3 1/4 cups Gold Medal Better for Bread flour 2 tablespoons sugar 1 1/2 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 1/2 teaspoons bread machine yeast or quick-acting active dry yeast

Caraway-Rye Bread

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 1/2 cup rye flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1/8 teaspoon caraway seed 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
1 1/4 cups water 1 tablespoon margarine or butter, softened 2 1/2 cups Gold Medal Better for Bread flour 3/4 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 3/4 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS: 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press until WHITE is blinking. Press SELECT. 5. Select crust color: Press until desired color is blinking. Press SELECT. 6. If rapid cycle is desired, press SELECT when RAPID is blinking. Or press if rapid cycle is not desired. 7. Select loaf size: Press until LARGE or SMALL is blinking. (NOTE: Use LARGE setting for 2 lb and 1 1/2 lb loaf size. For 2 lb. loaf, also add bread pan extension.) Press SELECT. 8. If delay bake option is desired, press HOUR and MIN to set timer. 9. Press START. Bread will be done baking in the number of hours indicated.

Onion Bread

Do not use the delay bake option for this recipe.
1 1/3 cups plus 2 tablespoons water 2/3 cup chopped onion 4 teaspoons margarine or butter, softened 4 cups Gold Medal Better for Bread flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast

DIRECTIONS: 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select 1 for 1 pound loaf recipes. Select either 2 or 3 for 1 1/2 and 2 pound loaf recipes. Select 2 for a desired medium crust color and 3 for a desired dark crust color.) 5. Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes into the cycle.

Cheddar-Chive Bread

1 1/2 cups water 4 1/4 cups Gold Medal Better for Bread flour 3/4 cup shredded Cheddar cheese (3 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons 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
3/4 cup water 2 cups Gold Medal Better for Bread flour 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons chopped fresh or 1 tablespoon freeze-dried chives 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon regular active dry yeast OR 1 teaspoon bread machine yeast or quick-acting active dry yeast
1 1/4 cups water 3 1/4 cups Gold Medal Better for Bread flour 1 1/4 cups shredded Cheddar cheese (5 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 3/4 teaspoon salt 1 1/4 teaspoons regular active dry yeast OR 1 teaspoons bread machine yeast or quick-acting active dry yeast
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.
1 cup water 1/2 cup chopped roasted red bell peppers 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed 4 cups Gold Medal Better for Bread flour 1/3 cup grated Parmesan cheese 2 tablespoons sugar 2 teaspoons salt 2 teaspoons 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

1/2 cup water 1/4 cup chopped roasted red bell peppers 2 teaspoons margarine or butter, softened 1 clove garlic, crushed 2 cups Gold Medal Better for Bread flour 3 tablespoons grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 1 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
3/4 cup water 1/3 cup chopped roasted red bell peppers 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3 1/4 cups Gold Medal Better for Bread flour 1/4 cup grated Parmesan cheese 2 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons dried basil leaves 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select 1 for 1 pound loaf recipes. Select either 2 or 3 for 1 1/2 and 2 pound loaf recipes. Select 2 for a desired medium crust color and 3 for a desired dark crust color.) 5.Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes into the cycle.

Bacon-Beer Bread

Do not use the delay bake option for this recipe. 1 cup flat beer 1/2 cup water 1/3 cup chopped green onions 2 tablespoons prepared mustard 4 teaspoons margarine or butter, softened 4 cups Gold Medal Better for Bread flour 4 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 Mix-in: 1/2 cup crumbled cooked bacon
1/2 cup flat beer 1/4 cup water 3 tablespoons chopped green onions 1 tablespoon prepared mustard 2 teaspoons margarine or butter, softened 2 cups Gold Medal Better for Bread flour 2 teaspoons sugar 1/2 teaspoon salt 1 1/4 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 1/4 cup crumbled cooked bacon
3/4 cup flat beer 1/2 cup water 1/4 cup chopped green onions 2 tablespoons prepared mustard 1 tablespoon margarine or butter, softened 3 1/4 cups Gold Medal Better for Bread flour 1 tablespoon sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 1/3 cup crumbled cooked bacon

DIRECTIONS: 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select 1 for 1 pound loaf recipes. Select either 2 or 3 for 1 1/2 and 2 pound loaf recipes. Select 2 for a desired medium crust color and 3 for a desired dark crust color.) 5. Press START. Bread will be done baking in the number of hours indicated. 6. Add Mix-ins when bread maker beeps, about 32 minutes after starting. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.

Pepperoni-Cheese Bread

1 1/2 cups water 4 cups Gold Medal Better for Bread flour 2/3 cup shredded mozzarella cheese 2 tablespoons sugar 2 teaspoons garlic salt 2 teaspoons dried oregano leaves 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 1 cup sliced pepperoni
3/4 cup water 2 cups Gold Medal Better for Bread flour 1/3 cup shredded mozzarella cheese 1 tablespoon sugar 1 teaspoon garlic salt 1 teaspoon dried oregano leaves 1 1/2 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 1/2 cup sliced pepperoni
1 1/4 cups water 3 1/4 cups Gold Medal Better for Bread flour 1/3 cup shredded mozzarella cheese 2 tablespoons sugar 1 1/2 teaspoons garlic salt 1 1/2 teaspoons dried oregano leaves 1 1/2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 2/3 cup sliced pepperoni
South-of-the-Border Bread
1 1/2 cups water 1 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 2 tablespoons canned chopped green chilies 4 1/4 cups Gold Medal Better for Bread flour 1/2 cup cornmeal 2 tablespoons 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
2/3 cup water 1/2 cup frozen whole kernel corn, thawed 1 tablespoon margarine or butter, softened 1 tablespoon canned chopped green chilies 2 cups Gold Medal Better for Bread flour 1/4 cup cornmeal 1 tablespoon sugar 1 teaspoon salt 2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
1 cup water 2/3 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 2 tablespoons canned chopped green chilies 3 1/4 cups Gold Medal Better for Bread flour 1/3 cup cornmeal 2 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
Triple Cheese and Garlic Bread
1 cup water 1/2 cup small curd creamed cottage cheese 2 tablespoons margarine or butter, softened 4 cups Gold Medal Better for Bread flour 2/3 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tablespoons sugar 2 teaspoons garlic salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast

1 1/4 cups water 1 tablespoon margarine or butter,softened 3 1/4 cups Gold Medal Better for Bread flour 2 tablespoons packed brown sugar 1 1/2 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: 1/2 cup cut-up dried peaches
1. Remove bread pan; attach kneading blade. 2. Place all ingredients except Mix-in in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press until SWEET is blinking. Press SELECT. 5. Select crust color: Press until LIGHT is blinking. Press SELECT. 6. If rapid cycle is desired, press SELECT when RAPID is blinking. Or press if rapid cycle is not desired. 7. Select loaf size: Press until LARGE or SMALL is blinking. (NOTE: Use LARGE setting for 2 lb and 1 1/2 lb loaf size. For 2 lb. loaf, also add bread pan extension.) Press SELECT. 8. Press START. Bread will be done baking in the number of hours indicated. 9. Add Mix-in when bread maker beeps 3 times (about 15 minutes after starting).

Cranberry-Wheat Bread

The rapid cycle is not recommended for this recipe.
1 1/2 cups water 3 tablespoons honey 2 tablespoons margarine or butter, softened 2 1/2 cups Gold Medal Better for Bread flour 1 1/2 cups Gold Medal whole wheat flour 2 teaspoons salt 1 teaspoon ground mace 3 1/2 teaspoons regular active dry yeast OR 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup dried cranberries
3/4 cup water 2 tablespoons honey 1 tablespoon margarine or butter, softened 1 1/4 cups Gold Medal Better for Bread flour 3/4 cup Gold Medal whole wheat flour 1 teaspoon salt 1/4 teaspoon ground mace 2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/3 cup dried cranberries
1 1/4 cups water 1/3 cup honey 2 tablespoons margarine or butter, softened 2 cups Gold Medal Better for Bread flour 1 1/4 cups Gold Medal whole wheat flour 1 1/2 teaspoons salt 1 teaspoon ground mace 2 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup dried cranberries

Fruitcake Bread

The rapid cycle is not recommended for this recipe. Do not use the delay bake option for this recipe.
1 1/4 cups water 2 eggs 2 tablespoons 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 1/8 teaspoon ground cloves 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 chopped dried fruit

2/3 cup water 1 egg 1 tablespoon margarine or butter, softened 2 cups Gold Medal Better for Bread flour 1 tablespoon packed brown sugar 1 teaspoon salt 1/8 teaspoon ground nutmeg Dash of ground cloves 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/3 cup chopped dried fruit
1 cup plus 2 tablespoons water 1 egg 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal Better for Bread flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup chopped dried fruit

Gingery Bread

This unique bread is delicious drizzled with Citrus Glaze (page 70).
1 1/2 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened 1 teaspoon grated lemon peel 4 cups Gold Medal Better for Bread flour 1 1/2 teaspoons salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast
3/4 cup water 2 tablespoons molasses 1 tablespoon margarine or butter, softened 1/2 teaspoon grated lemon peel 2 cups Gold Medal Better for Bread flour 3/4 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 1/4 teaspoons regular active dry yeast OR 1 teaspoon bread machine yeast or quick-acting active dry yeast
1 cup plus 2 tablespoons water 1/4 cup molasses 2 tablespoons margarine or butter, softened 1 teaspoon grated lemon peel 3 1/4 cups Gold Medal Better for Bread flour 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number 8 is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated.
Old-fashioned Oatmeal Bread
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

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
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. Soak raisins and currants in rum (or water) at least 2 hours. 2. 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. Add raisins, currants and remaining Mix-ins about 15 minutes after starting. 3. Grease cookie sheet. Divide dough into 3 equal pieces. Roll each piece into 20-inch rope on lightly floured surface. Place ropes close together on cookie sheet. Braid gently and loosely into a circle. Press ends together to fasten. Cover; let rise in warm place 1 to 1 1/4 hours or until almost double. 4. Heat oven to 350. Brush dough with 1 egg, beaten, if desired. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Drizzle with Creamy Vanilla Glaze (page 70), if desired. 1 wreath.

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. Divide dough in half. Pat each half into 12-inch circle on cookie sheet with floured fingers. Spread with favorite toppings. 3. Bake 18 to 20 minutes or until crust is light brown. 2 pizza crusts.
Herb-Cheese Pizza Crust: Add 2 tablespoons grated Parmesan cheese and 1 1/2 teaspoons dried basil, oregano, thyme or Italian seasoning with the flour. Whole Wheat Pizza Crust: Decrease bread flour to 1 1/2 cups and add 1 1/2 cups Gold Medal whole wheat flour with the bread flour. Select WHOLE WHEAT DOUGH cycle.

Bagels

1 cup water 1 1/2 tablespoons honey 2 cups Gold Medal Better for Bread flour 1 cup Gold Medal whole wheat flour 11/2 teaspoons salt 1 1/2 teaspoons regular active dry yeast OR 1 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. Remove dough from bread pan 50 minutes after starting. 2. Generously grease cookie sheet. Cut dough into 12 pieces. Roll each piece into 7-inch rope. Shape each rope into circle. Brush one end with water; press ends together. Place on cookie sheet. Cover; let rise in warm place about 20 minutes or until almost double. 3. Heat oven to 350. Heat 2 quarts water to boiling in 4-quart Dutch oven. Lower 3 or 4 bagels at a time into boiling water. Boil 30 seconds, turning once. Remove with slotted spoon to paper towels. Sprinkle with instant minced onion, sesame seed or poppy seed if desired. Place on cookie sheet. 4. Bake 8 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. 12 bagels.

LED display does not turn on Smoke emitted from steam vent Bread (on back takes of unit) too Burning long smell to bake Sides of collapse and bottom is damp Sides Browned brown and center but flour sticky coated and raw bottom Slices unevenly and is sticky

LED reads ERR

Bread rises too much

Under browned

Not baked

Does not mix

Control Panel:
Questions? Please call us toll-free at 1-800-526-2832
Troubleshooting The Recipes

Baking Results

Not enough
Heavy Dense Texture Not baked in center Open, coarse or holey texture Collapse Bread rises too much Bread doesnt rise enough Floured top Over browned Browned and floured sides center sticky and raw
Too much MEASUREMENT ERRORS Not enough
Too much Not enough Too much Omitted

WATER or LIQUID SUGAR

Too much

SALT FLOUR:

Omitted

OId or bad flour used

All-purpose flour

YEAST:

Old yeast used*

Wrong type of yeast used

Hot water was used instead of cold or room temperature
Q u e s t i o n s ? P l e a s e c a l l u s t o l l - f re e a t 1-800-526-2832
*See page 71 for tips on using yeast.

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. Youll be surprised to find when you cut the top off that you will have a tasty loaf with a coarse texture. Why does my loaf look lumpy or have an uneven shape on top? Perhaps there wasnt enough moisture. Sometimes heavier textured breads appear this way. Why does my loaf have large holes? There was probably too much yeast or moisture. Why does my recipe turn out perfect most of the time but does not occasionally? Perhaps the humidity in the air or the moisture in the flour varied causing the dough to be stickier or drier OR the room temperature was cold or very hot. Remember the machine cannot make judgment calls for those variables. Why are there deposits of flour on the side of the baked loaf? Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading; the next time you could try using a rubber spatula to push down ingredients on the sides of the pan, after the first kneading cycle. Why do the raisins and dates seem to be clumped together at the bottom or the loaf? The raisins and dates were too sticky. Try air-drying them overnight on the counter or buying date pieces that have a dextrose coating on the outside.

How To Test Yeast

The following instructions can be used to determine the freshness and quality of your yeast. To test, follow these instructions:
1. Place 1/2 cup of lukewarm water into a small bowl or cup. 2. Stir 1 tsp. of sugar into the water. 3. Sprinkle 2 tsp. of yeast over the surface. 4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed. 5. The mixture should foam and produce a strong yeast aroma. If this does not occur, the yeast is inactive and stale and new yeast should be purchased.
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. As you wipe, take care not to bend the temperature sensor, which is located on the inside wall of the Bread Maker.
Baking Pan and Kneading Blade
1. Wipe clean with a damp cloth and dry thoroughly. 2. Do not wash the pan or removable parts in the dishwasher.
Caring for your Oster Bread Maker

Non-stick Pan and Blade

1. Keep your Bread Maker clean. 2. Do not use metal utensils. These will damage the non-stick coating on the pan and kneading blade. 3. Don't worry if the non-stick coating changes color over time. The color change is the result of steam and other moisture and in no way affects the performance. 4. If you experience difficulty in removing the kneading blade, place warm water in the bread pan for 10-15 minutes to allow the kneading blade to loosen out.

Storage

1. Make sure that the unit is completely cool and dry before storing. 2. Store the Bread Maker with the lid closed. 3. Do not place heavy objects on the top lid.

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. Flour stored at High Altitudes tends to be drier. You might have to add a few tablespoons of water, until the dough forms a nice ball.

Index of Recipes