Oster deluxe bread and dough maker manual Holiday Wreath, Mix-ins

Page 45

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:

112cup 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.Soak raisins and currants in rum (or water) at least 2 hours.

2.Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle, adding raisins, currants and remaining Mix-ins when bread maker beeps 3 times (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 l/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

49). if desired. 1 wreath.	44

Image 45

Contents Page N g r a t u T!i o n s Page Contents Before Use Where to UseWhile in Use After UseImportant Safeguards Page Bread Mix Instructions Y m p h o n y o f I n g r e d i e n t s Yeast Basic Ingredients Important Measuring Tips E P r o c e s s S i m p l i f i e d Mixing and Kneading Second Rise Getting to Know Page Control Panel Step-by-Step Directions Important Measuring Tips Breadmaking Cycle Times Page Gourmet Baker Potato Bread Traditional White BreadLarge Loaf 1 l/2 pounds Small Loaf 1 poundGarlic-Herb Bread Caraway-Rye BreadOnion Bread Roasted Red Pepper-Cheese Bread Pepperoni-Cheese Bread Bacon-Beer BreadSouth-of-the-Border Bread Triple Cheese and Garlic BreadLarge Loaf 1 l/2 pounds Cup water Crunchy Wheat and Honey Bread 100% Whole Wheat BreadMultigrain Bread Pumpernickel BreadRussian Black Bread French Bread Recipes Apple-Spice Bread Banana-Macadamia Nut BreadLarge Loaf 1 l/2 Pounds Small Loaf 1 pound Cinnamon-Raisin Bread Peach BreadSmall Loaf 1 pound Large Loaf 1 l/2 pounds Fruitcake Bread Cranberry-Wheat BreadGingery Bread Old-fashioned Oatmeal BreadPumpkin-Yogurt Bread Piiia Colada BreadApple Coffee Cake DoughFilling Breadsticks BriocheTopping Pesto Filling CalzonesDough CUP water Caramel-Pecan RollsCinnamon Rolls Ham and Swiss Loaf Dinner RollsDough Topping Cup water Dough FillingMix-ins Holiday WreathOnion-Cheese Topping Pizza DoughFor frying Raised DoughnutsDough Soft PretzelsFruited Cream Cheese Spread Garlic ButterHerb-Cheese Butter Italian Herb ButterBrowned Butter Glaze Whipped Honey-Orange SpreadCinnamon Glaze Citrus GlazeSpecial Concerns Please call us toll-free at Questions?I-800-526-2832 Troubleshooting The MachinePlease check the following Flour c Baking ResultsNot enough Yeast TOO much Mater o r Not enough 0 Liquid SugarWhy does my loaf look caved in on top? Why does my loaf look lumpy or an uneven shape on top?Why does my loaf have large holes? Care and Cleaning Instructions Baking ate High Altitude Index of Recipes Page TWO Year Limited Warranty