User manual OSTER 5838-EXPRESSBAKE-BREAD-MAKER

[. . . ] EXPRESSBAKETM Breadmaker Important Safeguards When using electrical appliances, basic safety precautions should always be followed including the following: 1 Read all instructions, product labels and warnings before using the breadmaker. Allow the breadmaker to cool thoroughly before putting in or taking off parts. 2 Do not touch hot surfaces. Always use oven mitts when handling hot 3 When unit is not in use and before cleaning, unplug the breadmaker from wall outlet. 4 To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids. 5 Close supervision is always necessary when this or any appliance is used by or near children, or incapacitated persons. 6 Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it. 7 Do not operate this or any appliance with a frayed or damaged cord, or plug, or after the appliance malfunctions or is dropped or has been damaged in any manner. [. . . ] Measure the yeast and carefully pour it into the well. 4) Snap the baking pan into the breadmaker and close the lid. 39 Basic 5) Press "Select" button to choose the Basic setting. 6) Press the "Crust Color" button to choose light, medium or dark crust. 7) Press the "Start/Stop" button. Caraway - Rye Bread 1. 5 pound loaf 1 and 1/4 cups water 1 tablespoon margarine or butter, softened 2 and 1/2 cups bread flour 3/4 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 and 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 and 1/2 teaspoon yeast 2 pound loaf 1 and 1/3 cups water 4 teaspoons margarine or butter, softened 3 cups bread flour 1 cup rye flour 2 tablespoons dry milk 3 tablespoons sugar 1 and 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 and 1/2 teaspoon yeast 1) Measure and add liquid ingredients to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will 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. 4) Snap the baking pan into the breadmaker and close the lid. 6) Press the "Crust Color" button to choose light, medium or dark crust. 7) Press the "Start/Stop" button. Onion Bread 1. 5 pound loaf 1 cup plus 2 tablespoons water 1/2 cup chopped onion 1 tablespoon margarine or butter, softened 3 and 1/4 cups bread flour 2 tablespoons sugar 1 tablespoon dry milk 1 and 1/2 teaspoon salt 2 1/2 teaspoons yeast 2 pound loaf 1 and 1/4 cup water 2/3 cup chopped onion 4 teaspoons margarine or butter, softened 4 cups bread flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons yeast 40 Basic 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 will 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. 4) Snap the baking pan into the breadmaker and close the lid. 6) Press the "Crust Color" button to choose light, medium or dark crust. 7) Press the "Start/Stop" button. Parmesan-Pepper Bread 1. 5 pound loaf 1 cup and 2 tablespoons water 1 tablespoon olive or vegetable oil 3 and 1/4 cups bread flour 1/2 cup grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 3/4 teaspoon freshly ground black or green peppercorns 1 and 3/4 teaspoons yeast 2 pound loaf 1 and 1/2 cups water 4 teaspoons olive or vegetable oil 4 cups bread flour 2/3 cup grated Parmesan cheese 4 teaspoons sugar 1 and 1/2 teaspoon salt 1 teaspoon freshly ground black or green peppercorns 2 teaspoons yeast 1) Measure and add liquid ingredients (including sourdough starter) 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 will 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. 4) Snap the baking pan into the breadmaker and close the lid. 6) Press the "Crust Color" button to choose light, medium or dark crust. 7) Press the "Start/Stop" button. 41 Basic Cheddar-Chive Bread 1. 5 pound loaf 1 and 1/4 cup water 3 and 1/4 cups bread flour 1 and 1/4 cups shredded cheddar cheese 1/4 cup chopped fresh or freeze dried chives 2 tablespoons sugar 3/4 teaspoon salt 1 teaspoon yeast 2 pound loaf 1 and 1/4 cup water 4 cups bread flour 1 cup shredded cheddar cheese 1/4 cup chopped fresh or freeze dried chives 2 tablespoons sugar 1 teaspoon salt 1 and 3/4 teaspoons yeast 1) Measure and add liquid ingredients (including sourdough starter) 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 will 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. 4) Snap the baking pan into the breadmaker and close the lid. 6) Press the "Crust Color" button to choose light, medium or dark crust. 7) Press the "Start/Stop" button. 42 French Setting Recipes French Bread Machine Settings For the French bread cycle you can expect the following things to happen as the timer counts down to zero. [. . . ] garlic powder Herb-Cheese Butter Mix: 1/4 cup margarine or butter, softened 1 Tbsp. dried oregano leaves Dash of garlic salt Italian Herb Butter Mix: 1/4 cup margarine or butter, softened 1/2 tsp. Italian seasoning Dash of salt Choco-Banana Spread Mix: 1/3 cup mashed ripe banana 1/2 cup semi-sweet chocolate chips, melted 69 Glazes Ham and Swiss Spread Mix: 1 package (3 oz) cream cheese, softened 2 Tbsp. prepared mustard Herb-Cream Cheese Spread Mix: 1 container (4 oz) whipped cream cheese 1 tsp. [. . . ]