Page 2 - C o n g r a t u
F i r s t r e v i e w t h e s a f e t y g u i d e l i n e s , t h e n t u r n t o p a g e 7 f o r t h e e a s y 1 , 2 , 3 i n s t r u c t i o n s ! C o n g r a t u
Page 3 - F r e s h , w a r m h o m e m a d e b r e a d; l a t i o n s
! F r e s h , w a r m h o m e m a d e b r e a d i s j u s t a f e w , e a s y s t e p s a w a y w i t h y o u r n e w O s t e r ® D e l u x e B r e a d a n d D o u g h M a k e r. W e ' v e d o n e e v e r y t h i n g w e c a n t o m a k e b r e a d - b a k i n g a b r e e z e : W e ' v e s t r e a m...
Page 5 - Table; of; Contents
Table of Contents Before You Start ............................................................ 5-6 Safety Guidelines Symphony of Ingredients ................................................ 7 Basic Ingredients ............................................................................................
Page 6 - U s i n g Yo u r B r e a d M a k e r S a f e l y; B e f o re Yo u S t a r t
5 A f t e r U s e 1. Use oven mitts or a pot holder when taking out the bread pan after baking. 2. Make sure to disconnect the power byunplugging the unit. Allow the Bread Makerto cool down before storing. 3. Read instructions before cleaning. Do not immerse the unit in water. This will cause electr...
Page 7 - I m p o r t a n t S a f e g u a r d s; Read and Save These Instructions; This unit is intended for household use only.
6 I m p o r t a n t S a f e g u a r d s Read and Save These Instructions 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 Bread Maker. 2 . Do not touch hot surfaces. ...
Page 9 - Basic Ingredients
8 Basic Ingredients Ye a s t Yeast is actually a microscopic plant. Simply stated, without yeast, yourbread will not rise. When moistened by a liquid, fed by sugar, and carefullywarmed, yeast produces gases which power the dough to rise. If thetemperature is too cold, the yeast will not be activated...
Page 10 - Important Measuring Tips
9 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 ormeasuring cup -- not a tableware spoon or coffee cup -- andlevel off. For flour,...
Page 11 - The Process Simplified; h o w t h e O s t e r
10 The Process Simplified M i x i n g , K n e a d i n g , R i s i n g , B a k i n g . . . h e r e ’ s a g l i m p s e o f h o w t h e O s t e r ® D e l u x e B r e a d a n d D o u g h M a k e r a u t o m a t i c a l l y d o e s a l l t h e s t e p s f o r y o u .
Page 12 - P u n c h D o w n
11 M i x i n g a n d K n e a d i n g In standard bread baking, the baker mixes the ingredients firstby stirring, then by kneading the dough by hand. The Oster ® Deluxe Bread and Dough Maker mixes and kneads the doughautomatically for you. R i s i n g When making bread by hand, the dough is placed in...
Page 13 - S e c o n d R i s e; B a k e; C o o l
12 S e c o n d R i s e After it is punched down, the bread bounces back — it risesa second time. Some breads require shorter or longer risingtimes. For example, wheat breads require a longer rising timebecause the flour contains bran and wheat germ which inhibitrising. The Oster ® Deluxe Bread and D...
Page 14 - and; Dough Maker; T h e b e s t w a y t o g e t t h e r e i s t o u s e t h i s m a p .
13 Getting to KnowYour Deluxe Bread and Dough Maker T h e b e s t w a y t o g e t t h e r e i s t o u s e t h i s m a p . S o o n y o u ’ l l k n o w t h e e l e c t r o n i c b r e a d - b a k i n g t e r r i t o r y t h e w a y y o u k n o w y o u r o w n k i t c h e n . I n t h e m e a n t i m e ...
Page 15 - The Control Panel
14 Questions? You can call us toll free at 1-800-526-2832. The Control Panel Stop Start Select Basic Breads 1 • Regular 2 • Large 3 • Large Dark Whole Wheat 4 • Regular 5 • Large 6 • Large Rapid Spe cial ty 7 • French 8 • Sweet 9 • Dough 10 • Cake/Quick Bread 11 • Jam ® Timer Set DISPLAY WINDOW -Ind...
Page 16 - On How to Use You Bread Maker
15 1. OPEN THE LID AND REMOVE THEBAKING PAN by pulling straightup on the handle. It is important toremove the Baking Pan from theunit before putting the ingredientsinto the pan to avoid accidentallyspilling ingredients into the innercase. 2. ATTACH THE KNEADING BLADE onto the shaft inside the Baking...
Page 18 - T i p s f o r t h e
Page 19 - G o u r m e t B a k e r
18 Last Things Last You'll see this tip in several places in this book, but it bears repeating:Always put the liquids in first, the dry ingredients in next, and the yeast last(fruits and nuts are added later, after the machine has completed the firstknead). Dig a shallow hole in the dry ingredients ...
Page 20 - W h i t e B re a d R e c i p e s
19 Traditional White Bread Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened 3 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 1 tablespoon dry milk 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread m...
Page 26 - W h o l e W h e a t B re a d R e c i p e s
100% Whole Wheat Bread Large Loaf (1 1/2 pounds) 1 1/3 cups water 2 tablespoons margarine or butter, 3 cups Gold Medal® whole wheat flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Sm...
Page 29 - F re n c h B re a d R e c i p e s
28 D I R E C T I O N S :1 . R e m o v e b r e a d p a n ; a t t a c h k n e a d i n g b l a d e .2 . P l a c e a l l i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l i s t e d .3 . I n s e r t b r e a d p a n , c l o s e l i d a n d p l u g i n .4 . P r e s s S E L E C T u n t i l t h...
Page 30 - S w e e t B re a d R e c i p e s
Apple-Spice Bread Large Loaf (1 1/2 pounds) 1 1/4 cups water2 tablespoons margarine or butter, softened3 1/4 cups Gold Medal ® Better for Bread™ flour 2 tablespoons sugar 2 tablespoons dry milk 1 1/2 teaspoons salt 2 teaspoons apple pie spice 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoo...
Page 35 - D o u g h O n l y R e c i p e s
34 D o u g h O n l y R e c i p e s Apple Coffee Cake Dough: 3/4 cup water2 tablespoons margarine or butter, softened1 cup Gold Medal ® Better for Bread™ flour 1 cup Gold Medal ® whole wheat flour 2 tablespoons packed brown sugar1 teaspoon salt 1 1/2 teaspoons regular active dry yeast OR 1 1/2 teaspo...
Page 45 - C a k e s
Basic Pound Cake 1 cup of soft margarine3 large eggs2 cups Gold Medal® All Purpose flour1 teaspoon baking powder1 cup sugar1 teaspoon vanilla extract D I R E C T I O N S :1 . P r e - M i x i n o r d e r a l l i n g r e d i e n t s .2 . S p r a y p a n w i t h v e g e t a b l e o i l .3 . P l a c e m...
Page 48 - Q u i c k B re a d s
47 Strawberry Bread 1/2 cup oil2 whole large eggs1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon cinnamon1 cup sugar1 1/2 cups Gold Medal® Better for Bread™ flour1-10 ounce can frozen strawberries D I R E C T I O N S :1 . D r a i n s t r a w b e r r i e s .2 . R e s e r v e 1 / 4 c u p ...
Page 51 - J a m s
50 Blueberry Jam 2 envelopes of Knox Gelatin1 cup of sugar2 tablespoons of lemon juice reconstituted3/4 cup of water16 ounces of thawed frozen blueberries D I R E C T I O N S : 1 . D i s s o l v e 2 e n v e l o p e s o f K n o x g e l a t i n w i t h 3 / 4 c u p o f w a t e r .2 . A d d 2 t a b l e ...
Page 53 - S p re a d s a n d G l a z e s R e c i p e s
Raised Doughnuts Dough: 2/3 cup milk1/4 cup water1/4 cup (1/2 stick) margarine or butter, softened 1 egg3 cups Gold Medal® Better for Bread™ flour1/4 cup sugar1 teaspoon salt 2 1/2 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast For frying: ...
Page 55 - Your Oster
S P E C I A L C O N C E R N S Your Oster ® Bread Maker is as easy to take care of as it is to operate. Just followthese instructions.
Page 56 - Troubleshooting The Machine
55 *If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If it is at the bake cycle, then remove bread pan and place the pan into the oven to finish cooking. Please check the following: Control Panel: Troubleshooting The Machine Machine Malfunctions Smoke emitted...
Page 57 - Troubleshooting The Recipes
57 Please check the following: FLOUR: YEAST: MEASUREMENT ERRORS Troubleshooting The Recipes Baking Results Open, Bread Browned and Heavy Not coarse Bread doesn’t floured sides Dense baked in or holey rises too rise Floured Over center sticky Texture center texture Collapse much enough top browned an...
Page 58 - Commonly Asked Questions; How To Test Yeast
57 Commonly Asked Questions Why did my bread turn out like lead, resembling a hockey puck?Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar orhot liquids that may have killed the yeast and inhibited rising. Why does my loaf look caved in on top?Perhaps the...
Page 59 - Care and Cleaning Instructions; Cleaning the Oster; Caring for your Oster
58 Care and Cleaning Instructions Cleaning the Oster ® Bread Maker Before cleaning the Oster ® Bread Maker, unplug it and allow it to cool. To clean, wipe manually. Do not immerse in water! And make sure to use only a mild kitchen detergent — benzine, cleaners, scrubbing brushes, and chemical cleane...
Page 60 - B a k i n g a t H i g h A l t i t u d e s
59 At High Altitudes above 3,000 feet, dough rises faster. Therefore, when baking inhigh altitudes some experimentation is required. Follow the suggestedguidelines. Use one suggestion at a time and remember to write down whichsuggestions work best for you. B a k i n g a t H i g h A l t i t u d e s G...
Page 61 - Index of Recipes
60 Index of Recipes White Breads Page Traditional . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Garlic-Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Caraway-Rye . . ....
