Important Measuring Tips | Oster deluxe bread and dough maker

Important Measuring Tips

Because each ingredient plays such a specific role, it is especially important to measure the ingredients exactly to get the best results.

For dry ingredients, use a standard measuring spoon or measuring cup -- not a tableware spoon or coffee cup -- and level off. For flour, simply spoo the flour into a measuring cup and level off with a flat kitchen utensil.

For liquids, fill a standard measuring spoon or measuring cup to the level indicated. Check your cup measurement by placing the measuring cup on a flat surface.

For solid fats, fill a standard measuring spoon or measuring cup to the level indicated and level off with a kitchen utensil.

Last Things Last!

You’ll see this tip in several places in this book, but it bears repeating: Always put th liquids in first, the dry ingredients in next, and the yeast last. Before adding the yeas dig a shallow hole in the dry ingredients and place the yeast in the hole so that there absolutely no contact between the liquids and the yeast. You don’t want the yeast to b activated too soon in the process. This is especially important when you’re using the Dela bake option.

Adding Fruits and Nuts

Fruits and nuts are added later, after the machine has completed the first knead. The machine will beep three times to let you know it is time to add fruit or nuts. If they are added before the fruit nut beep, the fruit will be pureed due to excessive kneading.

If fresh fruits or perishable ingredients are called for in a recipe, (i.e., eggs, cheese, milk) do not use the Delay bake option.

Image 12

Oster deluxe bread and dough maker manual Important Measuring Tips

Contents

Page N g r a t u T!i o n s Page Contents Where to Use Before UseWhile in Use After Use Important 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 Traditional White Bread Potato BreadLarge Loaf 1 l/2 pounds Small Loaf 1 pound Caraway-Rye Bread Garlic-Herb Bread Onion Bread Roasted Red Pepper-Cheese Bread Bacon-Beer Bread Pepperoni-Cheese Bread South-of-the-Border Bread Triple Cheese and Garlic BreadLarge Loaf 1 l/2 pounds Cup water 100% Whole Wheat Bread Crunchy Wheat and Honey Bread Pumpernickel Bread Multigrain Bread Russian 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 Cranberry-Wheat Bread Fruitcake Bread Old-fashioned Oatmeal Bread Gingery Bread Piiia Colada Bread Pumpkin-Yogurt Bread Apple Coffee Cake DoughFilling Breadsticks BriocheTopping Calzones Pesto Filling Caramel-Pecan Rolls Dough CUP water Cinnamon Rolls Dinner Rolls Ham and Swiss LoafDough Topping Cup water Dough Filling Holiday Wreath Mix-ins Pizza Dough Onion-Cheese Topping Raised Doughnuts For frying Soft Pretzels Dough Garlic Butter Fruited Cream Cheese SpreadHerb-Cheese Butter Italian Herb Butter Whipped Honey-Orange Spread Browned Butter GlazeCinnamon Glaze Citrus Glaze Special Concerns Troubleshooting The Machine Please call us toll-free at Questions?I-800-526-2832 Baking Results Please check the following Flour cNot enough Yeast TOO much Mater o r Not enough 0 Liquid Sugar Why 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