Oster Oster 2lb. Expressbake Breadmaker, 133700 warranty European Setting Recipes Menu

Raisin Bread (no Delay Timer)		Basic
1.5 pound loaf	2 pound loaf
7/8 cups water	1 and 1/4 cups water
1 and 1/2 tablespoons butter or margarine	2 tablespoons butter or margarine
1 teaspoon salt	1 and 1/2 teaspoons salt
3 cups bread flour	4 cups bread pour
2 tablespoons sugar	3 tablespoons sugar
1 and 1/2 tablespoons dry milk	2 tablespoons dry milk
1 teaspoon cinnamon	1 and 1/2 teaspoons cinnamon
1 and 3/4 teaspoons active dry yeast	2 and 1/4 teaspoons active dry yeast
3/4 cups raisins (see note below)	1 cup 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 finger to form a well (hole) in the flour 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.

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 first 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 finished.

Note: With the European Bread Program, the loaf size is set at 1.5 lbs. and the crust color can’t be changed.

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.

Sourdough Bread

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

European

4 cups bread flour

3 tablespoons sugar

1 and 3/4 teaspoons active dry yeast

Light Rye Bread - 1.5 lb. loaf		Basic
1 and 3/8 cups water	1 cup rye flour
1 and 1/2 tablespoons butter or margarine	2 tablespoons packed brown sugar
1 and 1/2 teaspoons salt	2 teaspoons active dry yeast
3 cups bread flour

1Measure and add liquid ingredients to the bread pan.

2Measure and add dry ingredients (except yeast) to the bread pan.

3Use your finger to form a well (hole) In the flour 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.

4Snap the baking pan into the breadmaker and close the lid

5Press the “Menu Select” button to choose the Basic setting.

6Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb.

7Press the “Crust Color” button to choose light, medium, dark or rapid crust.

8Press the “Start/Stop” button.

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CKSTBRTW20-BM-IB-RevC.indd 20-21

1Measure and add liquid Ingredients (including sourdough starter) to the bread pan.

2Measure and add dry ingredients (except yeast) to the bread pan.

3Use your finger to form a well (hole) in the flour 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.

4Snap the baking pan into the breadmaker and close the lid.

5Press the “Menu Select” button to choose the European setting.

6Press the “Start/Stop” button.

Sourdough Starter European

2 and 1/4 teaspoons active dry yeast

2 cups warm water

2 cups all-purpose flour

1In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water. Let stand 10 minutes.

2Add flour: mix until thick batter forms. Batter need not be smooth.

3Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap.

4Let stand in warm place for 24 hours.

5Stir; cover loosely Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour: stir once a day.

6Cover loosely with a plastic wrap or plastic cover: refrigerate.

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6/30/09 5:20:36 PM