Oster 102819 i3eer, Rye Bread

i3eer Rye Bread

EXPRESS%AKETM

80 min.

1 and l/4 cups hot beer (115’-125°F)

l/4 cup oil

3 tabtespoons packed brown sugar

1 teaspoon salt

3 cups bread flour

1 cup rye flour

1

and

112

tablespoons caraway seeds

314

teaspoons ground fennel

3/4 teaspoon fresh orange zest (finely ground orange peel)

2 tablespoons Red Star@ Quick RiseTM Yeost

I

i<

Important: Carefully measure the hot water and make sure

it is between

lW-125”f

by using a cooking thermometer.

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 wilt 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. I

4) Snap the halting pan into the breadmaker and close the lid.

5) Press “Select” button to choose the EXW?ESS6AKETM (80 Minutes) setting. (

6) Press the “Start/Stop” button. I

0

53

Contents

Main Important Safeguards Read and save these instructions Conten ts Getting Started 1 2 Page Lets Bake Bread Before you begin Measuring THE most important secret of making bread. With wet ingredients, With dry ingredients, The SECOND most important secret of making bread. Page 1 2 3 Traditional White Bread 2 lb. loaf 4 5 6 7 8 9 10 3:00 11 12 Bread Machine Stages After the bread is baked 1 2 3 Overview of Breadmaker Features 1 2 3 4 5 Breadmaker Settings 1 2 3 Page Setting: Making Bread In Under 1 Page EXPRESSBAKE Setting Tips and Hints Yeast Liquids Salt Other Ingredients 1 1 1/2 lb. Traditional White Bread 2 3 4 5 6 After the S etting Bread Is Ba ked ! Page Using the Delay Timer Page Tips and Hints Use Exact Measurements Use Fresh Ingredients Add Ingredients in Order Check the Doughball If the doughball is too wet If the doughball is too dry For Baking at High Altitudes Page Getting StartedMeasurement Equivalency Chart Taking Care of Your Bread Machine General cleaning 1 2 Page Getting StartedGetting Started Troubleshooting If you have a power outage 1 2 Understanding Display Information Display Problem What to Do Troubleshooting Breadmaker Problems Breadmaker Problem Solution Baking Problem Solution Troubleshooting Baking Problems 34 Page Baking Problem, continued Solution I Recipes I %asic Traditional White Bread 38 1.5 pound loaf cup water 2 pound Loaf Oatmeal Bread %asic Raisin Bread (no Delay Timer) 40 1.5 pound loaf 2 pound loaf Light Rye Bread Sourdough Bread Sourdough Starter To Replenish Starter tiints for Successful Sourdough Baking french Setting Recipes french French French Countryside %read Italian tierb %read Sweet Setting Recipes Sweet Springtime favorite Bread (no Delay Timer) 46 Cottage Cheese and Chive Bread (no Delay Timer) Sweet Special Winter Bread (no Delay Timer) 3) Sweet Apple Walnut Bread 6) Page EXPRESSBAKETM 58 min. White Bread e 50 1.5 pound Loaf 2 pound loaf G Cheese Onion Soup Bread 58 min. \ B 1.5 Potato Onion Bread 8 i3eer EXPRESS%AKETM 53 lW-125f i< Oatmeal Date Bread EXPRESSBAKETM 54 D 80 min. Whole Wheat Setting Recipes Whole Wheat Bread Machine Stages Whole Wheat 100% Whole Wheat Bread 56 iioney Grain Bread 1.5 pound loaf 2 pound loaf Whe at Bread Summer Wheat Br ead 57 Whole Wheat Buttermilk Bread 58 Light Rye Bread Page Preparing Dough for Baking 1 2 3 Variations for Shaping Dough Rising Storing Bread Pretzel Butter Rolls (no Delay Timer) Coffee Cake (no Delay Timer) Topping Powdered Sugar Glaze (for Coffee Cakes and Sweet Rolls) Pizza Crust Pizza Toppings (optional) 64 1.5 pound 2 pound Basic Pasta (no Delay Timer) Bake Setting Recipes (Jams and Marmalades) Strawberry Jam (no Delay Timer) Orange Marmalade (no Delay Timer) Bake Frozen Berry Jam (no Delay Timer) 67 Page 69 Glazes Ham and Swiss Spread Herb-Cream Cheese Spread Honey-Walnut Spread Ripe Olive Spread Browned Butter Glaze Index A C B G p R S T W Recipe Index 1-Y EAR L IMITED W DISCLAIMER