Oster CKSTBR9050, 2LB Breadmaker with Express Bake Tips and Hints, Measurement Equivalency Chart

3When the delay timer is set where you want it, make sure to press the “Start/Stop” button. The colon “:” will flash and your bread will be ready when you planned.

Important: When using the delay timer during times of hot weather, you may wish to reduce the liquid in your recipe by 1 or 2 tablespoons. This is to prevent the dough from rising too much. You may also reduce the salt by 1/8 or 1/4 teaspoons and try cutting the amount of sugar you use by 1/4 teaspoon at a time.

Tips and Hints

Experienced cooks consider bread making to be as much of an art as a science. Keep in mind that some recipes may require a little experimentation before they are exactly the way you want them. Just don’t give up. Still, there are special hints to ensuring quality bread almost every time.

Use Exact Measurements

We’ve already mentioned how important it is to use exact measurements when baking bread, but it should be said again. Level off all dry ingredients and make sure that all liquid ingredients are measured in a glass cup with the markings clearly labeled on the side.

Use Fresh Ingredients

You should always use fresh ingredients. The reasons are:

•Flour - If you have stored your flour for a long time, it may have become wet from absorbing moisture, or dry, depending on the area of the country in which you live. We recommend using fresh bread flour.

•Yeast - Fresh yeast is probably the most important ingredient in baking bread. If the yeast is not fresh, your bread may not rise. It is better to buy new yeast than to take a chance on yeast that has been stored for a long time.

You can test the freshness of your yeast. Simply fill a cup with warm water, then add and stir in 2 teaspoons of sugar. Sprinkle a few teaspoons of yeast on the surface of the water and wait. After 15 minutes, the yeast should foam and there should be distinct odor. If neither reaction happens, the yeast is old and should be thrown away.

Add Ingredients in the Correct Order

Read all recipes from top to bottom, and remember:

-FIRST, liquid ingredients

-SECOND, dry ingredients

-LAST, yeast

For Baking at High Altitudes

If you live above 3000 feet, you probably already know how to adjust other recipes like cakes and muffins.

Higher altitudes tend to:

•Make dough rise faster

•Make flour drier

To compensate for high altitude baking, we recommend the following:

If the dough is too dry

•Increase the amount of water to the recipe, sometimes as much as 2–4 tablespoons per cup.

If the bread rises too high

•Reduce the amount of yeast. For each teaspoon of yeast, try reducing the yeast by 1/8 to 1/4 teaspoon.

•Reduce the amount of sugar. For each tablespoon of sugar, reduce the amount by 1 to 2 teaspoons.

Measurement Equivalency Chart

The following chart will help you convert measurements used in the recipes. For example: 1/2 tablespoon = 1–1/2 teaspoons

Fluid Ounce(s)		Cup(s)		Tablespoon(s)		Teaspoon(s)
8	=	1	=	16	=	48
7	=	7/8	=	14	=	42
6	=	3/4	=	12	=	36
5	=	5/8	=	10	=	30
4	=	1/2	=	8	=	24
3	=	3/8	=	6	=	18
2	=	1/4	=	4	=	12
1	=	1/8	=	2	=	6
	=		=	1	=	3
				1/2	=	1 1/2

14 www.oster.com www.oster.com 15