Oster Oster 2lb. Expressbake Breadmaker Variations for Shaping Dough, Dough Instructions, Swirls

Dough Instructions

1Put ingredients in bread pan and put the bread pan into the breadmaker.

2Press the “Menu Select” button to choose either the dough or bagel dough setting (if making bagel dough).

3Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0:00.”

4Press “Start/Stop” button and hold it down until you hear a beep and the display clears.

5To remove the bread pan, grasp the handle firmly and lift the pan out.

Note: The pan does not get hot when using the dough setting.

Preparing Dough for Baking

1Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber spatula or wooden spoon, remove dough from the bread pan and place on lightly floured surface. Knead by hand

2 or 3 times to release the air. If the dough is easy to handle without flour, shape on a lightly oiled, clean countertop.

2Shape dough into your favorite rolls, coffee cake, etc. (suggestions follow). Place on greased baking pan. Cover dough with a clean cloth and let rise until almost doubled in size (about 1 hour).

3Bake as directed in the recipe. Remove from pan and cool on a wire rack or serve warm.

Variations for Shaping Dough

Easy Dinner Rolls

Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups. Cover, let rise and bake as directed. Makes 12.

Swirls

Lightly grease baking sheet. Divide dough into 10 equal pieces. On a lightly floured surface, using your hand, roll each piece into a pencil like strand about 10 inches long. Beginning at one end of the strand, continue wrapping each piece around the center to form a swirl.

Place rolls 2 to 3 inches apart on prepared baking sheet. Cover, let rise and bake as directed. Makes 10.

Butterhorns

Lightly grease baking sheet and set aside. On a lightly floured surface,

roll dough into a 12-inch circle. Brush dough with melted butter. Cut into 12 wedges. To shape rolls, begin at wide end of wedge and roll towards the point. Place rolls point side down, 2 to 3 inches apart, on prepared baking sheet. Cover, let rise and bake as directed. Makes 12.

Rising

To Reduce Rising Time of Dough

Preheat conventional oven to 200°F for 5 minutes, then turn off oven. Shape dough, place on baking pan as directed and cover with a clean kitchen towel. Place dough in oven until doubled in size. This will reduce rising time by about one half.

Recipes using whole grain or unrefined flours contain less gluten and may not rise as much as those using white bread flour. As a result, these heavier breads may fall slightly in the center. This is normal and will not affect the taste of the bread. Wheat gluten can also be added to improve the shape and volume of bread made with low gluten flours.

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Storing

Keeping Your Bread Fresh

There are no preservatives in your homemade bread, so store cooled loaf in a lightly sealed plastic bag. If desired, enclose a stalk of celery in the bag to keep bread fresh longer. Do not store in the refrigerator as this causes bread to dry out faster.

Bread Pretzel		Dough
All ingredients at room temperature (70–80°F)
2 cups bread flour	7/8 cup water
1 and1/2 teaspoon active dry yeast	1 to 2 tablespoons coarse (Kosher) salt
1/4 teaspoon salt	1 egg, slightly beaten
1/2 teaspoon sugar

1Measure all ingredients into bread pan, except egg and coarse salt.

2Press and hold down the “Start/Stop” button to clear the display.

3Press the “Menu Select” button to choose the dough setting.

4Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0:00.”

5Press “Start/Stop” button and hold it down until you hear a beep and the display clears.

6To remove the bread pan, grasp the handle firmly and lift the pan out.

7Preheat oven to 450°F.

8Divide dough into 12 pieces. Roll each into 8-inch rope. Form into pretzel shape or leave in stick shape. Place on a greased cookie sheet, brush each with beaten egg. Sprinkle with coarse salt.

9Bake in preheated oven for 12 to 15 minutes.

Butter Rolls (no Delay Timer)		Dough
All ingredients at room temperature (70–80°F), except milk
2 tablespoons sugar	1/4 cup water
1 teaspoon salt	1 egg
2 and 3/4 cups bread flour	3/4 to 7/8 cup milk
2 teaspoon active dry yeast	1/4 cup butter

1Measure all ingredients into bread pan.

2Press and hold down the “Start/Stop” button to clear the display.

3Press the “Menu Select” button to choose the dough setting.

4Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0:00.”

5Press “Start/Stop” button and hold it down until you hear a beep and the display clears.

6To remove the bread pan, grasp the handle firmly and lift the pan out.

7Shape as desired (see “Variations for Shaping Dough,” pg. 32).

8Bake at 350°F for 25 to 30 minutes. Makes 12 rolls.

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6/30/09 5:20:45 PM