Oster Bread Maker user manual Raisin Bread no Delay Timer, Light Rye Bread

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Raisin Bread (no Delay Timer)

1.5 pound loaf			2 pound loaf
7/S cups water			1	and l/4 cups water
1 and 112		tablespoons butter or margarine	2		tablespoons			butter	or margarine
1	teaspoon salt		1	and		l/2	teaspoons		salt
3	cups bread flour		4		cups bread pour
2	tablespoons sugar		3		toblespoons			sugar
1	and l/2 tablespoons dry milk		2		tablespoons			dry milk
1	teaspoon cinnamon		1		and	112	teaspoons cinnamon
1and 314		teaspoons active dry yeast	2		and	114	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 welt (hole) in the flour where you will pour the yeost. Yeast must NEVER come into contact with a Liquid when you are adding ingredients. Measure the yeast and carefully pour it into the welt.

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

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

6)Press the “Crust Cotor” button to choose tight. medium or dark crust.

7)Press the “Start/Stop” button.

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 tid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough.

Light Rye Bread

1 and 318 cups water

1 and 112 tablespoons butter or margarine

1 and l/2 teaspoons salt

3 cups bread flour

1 cup rye flour

2 tablespoons packed brown sugar

2 teaspoons active dry yeast

1) Measure and add liquid ingredients to the bread pan.

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

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