www.oster.com
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www.oster.com
33
Dough Instructions
1 Put ingredients in bread pan and put the bread pan into the breadmaker.
2
Press the “Menu Select” button to choose either the dough or bagel dough setting
(if making bagel dough).
3
Press 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.”
4
Press “Start/Stop” button and hold it down until you hear a beep and the display clears.
5
To remove the bread pan, grasp the handle fi rmly and lift the pan out.
Note:
The pan does not get hot when using the dough setting.
Preparing Dough for Baking
1
Lightly sprinkle all-purpose fl our onto a pastry mat or board. Using a rubber spatula or wooden
spoon, remove dough from the bread pan and place on lightly fl oured surface. Knead by hand
2 or 3 times to release the air. If the dough is easy to handle without fl our, shape on a lightly oiled,
clean countertop.
2
Shape dough into your favorite rolls, coff ee 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).
3
Bake 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 muffi n cups. Cover, let rise and
bake as directed. Makes 12.
Swirls
Lightly grease baking sheet. Divide dough into 10 equal pieces. On a lightly fl oured 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 fl oured 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 unrefi ned fl ours contain less gluten and may not rise as much as those
using white bread fl our. As a result, these heavier breads may fall slightly in the center. This is normal and
will not aff ect the taste of the bread. Wheat gluten can also be added to improve the shape and volume
of bread made with low gluten fl ours.
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 fl our
1 and1/2 teaspoon active dry yeast
1/4 teaspoon salt
1/2 teaspoon sugar
1 Measure all ingredients into bread pan, except egg and coarse salt.
2
Press and hold down the “Start/Stop” button to clear the display.
3
Press the “Menu Select” button to choose the dough setting.
4
Press 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.”
5
Press “Start/Stop” button and hold it down until you hear a beep and the display clears.
6
To remove the bread pan, grasp the handle fi rmly and lift the pan out.
7
Preheat oven to 450°F.
8
Divide 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.
9
Bake 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 teaspoon salt
2 and 3/4 cups bread fl our
2 teaspoon active dry yeast
1 Measure all ingredients into bread pan.
2
Press and hold down the “Start/Stop” button to clear the display.
3
Press the “Menu Select” button to choose the dough setting.
4
Press 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.”
5
Press “Start/Stop” button and hold it down until you hear a beep and the display clears.
6
To remove the bread pan, grasp the handle fi rmly and lift the pan out.
7
Shape as desired (see “Variations for Shaping Dough,” pg. 32).
8
Bake at 350°F for 25 to 30 minutes. Makes 12 rolls.
7/8 cup water
1 to 2 tablespoons coarse (Kosher) salt
1 egg, slightly beaten
1/4 cup water
1 egg
3/4 to 7/8 cup milk
1/4 cup butter
