Congratu
Bake your first loaf of bread on us while you read this book! First review the safety guidelines, then turn to page 7 for the easy instructions!
lat!ions
Fresh, warm homemade bread is just a
few, easy steps away with your new Oster® Deluxe Bread and Dough Maker.
We've done everything we can to make bread-baking a breeze: We've streamlined the instructions; designed a simple, easy-to- read control panel; and developed a host of great recipes.
Along the way, feel free to ask questions. You can call us toll free at
1-800-526-2832.
1
Before You Start
W e ’ v e d e s i g n e d 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 t o b e e a s y t o u s e . B u t , l i k e a n y k i t c h e n a p p l i a n c e , i t r e q u i r e s p r o p e r u s e
a n d h a n d l i n g .
Using Your Bread Maker Safely
Before Use
1.Read and keep all instructions.
2.Make sure to remove all foreign matter from the baking pan.
3.Plug the Bread Maker into a properly wired outlet.
Where to Use
1.Use only on a stable, heat-resistant surface.
2.Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven.
3.Place the unit at least two inches away from walls. If you do not, walls may become discolored.
While in Use
Keep the Bread Maker out of the reach of children – it's hot!
1.The temperature is very hot during operation. Be careful to keep your hands and face away from the unit.
2.Do not open the lid or remove the bread pan during operation.
3.Do not place anything on the Bread Maker lid. Do not cover vents.
4.If any buttons are accidentally touched during operation, baking may stop.
After Use
1.Use oven mitts or a pot holder when taking out the bread pan after baking.
2.Make sure to disconnect the power by unplugging the unit. Allow the Bread Maker to cool down before storing.
3.Read instructions before cleaning. Do not immerse the unit in water. This will cause electric shock and/or damage to the unit.
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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 Bread |
Maker. |
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2. |
Do not touch hot surfaces. Always use oven |
mitts when handling hot materials, and allow metal parts to cool before |
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cleaning. Allow the |
Bread |
Maker to |
cool thoroughly before putting in or taking off parts. |
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3. |
When unit is not in |
use |
and before |
cleaning, |
unplug the Bread Maker from wall outlet. |
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4. |
To protect against risk of electrical shock, do |
not immerse the appliance or |
plugs in water or other liquids. |
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5. |
Close supervision is |
always necessary when |
this or any appliance is used |
by or near children, or incapacitated persons. |
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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. Return appliance to the nearest authorized service facility for examination, |
repair or electrical or mechanical |
adjustment. |
8.Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or
cloth-covered surface.
9.Avoid contact with moving parts.
10 Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury.
11 Do not use outdoors or for commercial purposes.
12. Do not place the appliance near a hot gas or electric burner, or in a heated oven.
13. To unplug, press and hold the “STOP” button, grip plug and pull from wall outlet. Never pull on the cord.
14. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from |
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becoming entangled in or tripping |
over a longer cord. Extension cords |
are available from hardware stores and may |
be |
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used with care. The cord should |
be arranged so that it will not drape |
over the counter or table top where it |
can be |
pulled |
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by children or tripped over accidentally. If the appliance is of the grounded type the extension cord should be a |
grounding- |
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type 3-wire cord. |
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15. |
Electrical power: If electric circuit |
is overloaded with other appliances, |
your Bread Maker may not operate properly. |
The |
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Bread Maker should be operated |
on |
a separate electrical circuit from |
other operating appliances. |
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16. |
Do not let cord hang over edge |
of |
table or counter, or touch hot surfaces. |
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17. |
Do not use appliance for other than intended use. |
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This unit is intended for household use only. |
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6 |
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Read and Save These Instructions |
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A Symphony of
Ingredients
L i k e t h e i n s t r u m e n t s i n a n o r c h e s t r a , t h e
i n g r e d i e n t s i n b a s i c b r e a d a r e v e r y s i m p l e :
f l o u r, s u g a r, s a l t , a l i q u i d ( s u c h a s w a t e r o r m i l k ) , p o s s i b l y a f a t ( s u c h a s b u t t e r o r o i l ) , a n d y e a s t . A n d , l i k e e a c h m u s i c a l i n s t r u m e n t , e a c h
i n g r e d i e n t p e r f o r m s a s p e c i f i c j o b , a n d e a c h
l e n d s a s p e c i a l f l a v o r t o t h e f i n a l m a s t e r p i e c e .
T h a t ' s w h y i t ’s i m p o r t a n t t o u s e t h e r i g h t
i n g r e d i e n t s i n e x a c t l y t h e r i g h t p r o p o r t i o n s t o e n s u r e y o u g e t t h e m o s t d e l i c i o u s r e s u l t s !
7
Basic Ingredients
Yeast
Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which power the dough to rise. If the temperature is too cold, the yeast will not be activated; if it's too warm, it will die. The Oster® Deluxe Bread and Dough Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times. You can use either “active dry yeast”, “ quick acting”, “rapid rise yeast” or one of the new “Bread machine yeasts” in your Oster® Deluxe Bread and Dough Maker. Important: The amount of yeast for Extra Large Loaf recipes may be the same or even less than what is called for in Large recipes. For best results, use yeast amounts as indicated in each recipe.
Sugars
Sugars sweeten the bread, brown the crust, and lend tenderness to the texture. These jobs can be performed by white or brown sugar, molasses, maple or corn syrups, honey, fruits or other sweeteners.
Flour
In order for the bread to rise, the flour has to have a high protein content. You should always use a “bread flour” (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake flour or self-rising flour. Unlike white bread flour, whole wheat flour contains bran and wheat germ which inhibit rising. Wheat breads therefore tend to be heavier in texture and smaller in size. A lighter larger loaf can be achieved by combining whole wheat flour with white bread flour for wheat bread recipes.
Liquids
When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer, and water work too. It's a delicate balance: A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise.
Salt
Salt inhibits rising, so be very careful measuring. Ordinary table salt will do.
Fats
Many breads use fats to enhance the flavor and retain moisture. Typically, we use margarine in these recipes, but butter may also be used.
9
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 .
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Mixing and Kneading
In standard bread baking, the baker mixes the ingredients 1 first by stirring, then by kneading the dough by hand.
The Oster® Deluxe Bread and Dough Maker mixes and kneads the dough automatically for you.
Rising
When making bread by hand, the dough is placed in a warm 2 place to rise after mixing so that the yeast can ferment and
produce gas. After mixing the dough, the Oster® Deluxe Bread and Dough Maker maintains the optimum temperature for rising during this part of the process.
If you are using the Dough Only cycle, the Oster® Deluxe Bread and Dough Maker will stop at the end of the first rising.
You will hear a series of 3 beeps to let you know it’s done. The dough can now be removed and shaped - for bagels, pizza or other creations - and placed in your own oven for baking.
Punch Down
Once the dough has risen, the baker will typically “punch down” the dough. This process helps to break apart large,
3 unwanted pockets of air and gas that have developed through rising, giving the bread a more even and appetizing texture. This Oster® Deluxe Bread and Dough Maker handles this process automatically for you by turning on the kneading blade for just the right amount of time.
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Second Rise
4 |
After it is punched down, the bread bounces back — it rises a |
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second time. Some breads require shorter or longer rising |
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times. For example, wheat breads require a longer rising time |
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because the |
flour contains bran and wheat germ which inhibit |
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Deluxe Bread and Dough Maker regulates |
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rising. The Oster |
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the temperature and timing of this second rise automatically |
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for you based on your selection. |
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Bake |
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5 |
The Oster® Deluxe Bread and Dough Maker automatically |
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regulates baking time and temperature for perfect results |
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every time! |
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Cool
In standard baking, the baker removes the bread from 6 the pan immediately to keep the crust from turning soggy.
We recommend that you do the same with the Oster® Deluxe Bread and Dough Maker, too. The baking chamber will remain at a constant warm temperature for 60 minutes if you're not home to take it out immediately. This will also keep the bread from getting soggy.
13
Breadmaking
Cycle Times
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Basic |
Basic |
Basic |
Wheat |
Wheat |
Wheat |
PHASE |
Regular |
Large |
Large |
Regular |
Large |
Large, Med. |
Med. Crust |
Med. Crust |
Dark Crust |
Med. Crust |
Med. Crust |
Rapid |
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Rest |
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30 min |
30 min |
15 min |
Knead 1 |
6 min |
6 min |
6 min |
6 min |
6 min |
6 min |
Knead 2 |
27 min |
31 min |
31 min |
18 min |
25 min |
25 min |
Rise 1 |
23 min |
23 min |
29 min |
76 min |
79 min |
39 min |
Punch 1 |
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10 sec |
15 sec |
15 sec |
Punch 2 |
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Punch 3 |
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Rest |
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30 min |
30 min |
15 min |
Shape 1 |
5 sec |
5 sec |
5 sec |
3 sec |
3 sec |
3 sec |
Shape 2 |
10 sec |
10 sec |
10 sec |
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Shape 3 |
5 sec |
5 sec |
5 sec |
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Rise 2 |
64 min |
54 min |
54 min |
55 min |
45 min |
45 min |
Bake |
45 min |
50 min |
70 min |
45 min |
55 min |
56 min |
Keep Warm |
60 min |
60 min |
60 min |
60 min |
60 min |
60 min |
Total Cycle Time |
2:45 hr |
2:50 hr |
3:10 hr |
4:20 hr |
4:30 hr |
3:20 hr |
PHASE |
French |
Sweet |
Dough |
Cake/Quick |
Jam/ |
Med. Crust |
Med. Crust |
Bread |
Jellies |
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Rest |
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Knead 1 |
6 min |
6 min |
6 min |
12 min |
45 min |
Knead 2 |
22 min |
31 min |
24 min |
8 min |
15 min |
Rise 1 |
34 min |
40 min |
60 min |
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Punch 1 |
5 sec |
5 sec |
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Punch 2 |
10 sec |
10 sec |
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Punch 3 |
5 sec |
5 sec |
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Rest |
29 min |
29 min |
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Shape 1 |
5 sec |
5 sec |
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Shape 2 |
10 sec |
10 sec |
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Shape 3 |
5 sec |
5 sec |
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Rise 2 |
54 min |
49 min |
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Bake |
65 min |
50 min |
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90 min |
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Keep Warm |
60 min |
60 min |
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60 min |
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Total Cycle Time |
3:30 hr |
3:25 hr |
1:30 hr |
1:50 hr |
1:00 hr |
T i p s f o r t h e
G o u r m e t B a k e r
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 first knead). Dig a shallow hole in the dry ingredients and place the yeast in the hole so that there's absolutely no contact between the liquids and the yeast. This is especially important when you're using the Delay Bake option. You don’t want the yeast to be activated too soon in the process!
Placement Counts!
Place dried fruits, vegetables, and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the bread’s chemistry.
Freshness First
Avoid using perishable ingredients — milk, yogurt, eggs, or cheese — with the Delay Bake function.
Just Wait Fifteen
For best results, wait fifteen minutes before slicing; the bread needs time to cool.
Deep Freeze
To freeze fresh bread, let it cool completely and double-bag in plastic.
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White Bread R e c i p e s
Traditional White Bread
Extra Large Loaf (2 pounds) |
Small Loaf (1 pound)** |
1 1/3 cups water
4 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar
4 teaspoons dry milk
2 teaspoons salt
2 teaspoons regular active dry yeast OR
2 teaspoons bread machine yeast or quick-acting active dry yeast
3/4 cup plus 2 tablespoons water
2 teaspoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
2 teaspoons dry milk
1 teaspoon salt
1 1/4 teaspoons regular active dry yeast OR
1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast
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 3/4 teaspoons salt
1 3/4 teaspoons regular active dry yeast OR
2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.
Potato Bread
Extra Large Loaf (2 pounds)
1 1/2 cups water
2 tablespoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour 1/2 cup mashed potato mix (dry)
4 teaspoons sugar
2 teaspoons salt
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup water
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour 1/3 cup mashed potato mix (dry)
2 teaspoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour 1/2 cup mashed potato mix (dry)
1 tablespoon sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated. |
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7. A fruit and nut beep is indicated at 32 minutes into the cycle. |
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Garlic-Herb Bread
Extra Large Loaf (2 pounds)
1 1/2 cups water
4 teaspoons margarine or butter, softened
2 cloves garlic, crushed
4 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup water
2 teaspoons margarine or butter, softened
1 clove garlic, crushed
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon dried rosemary leaves 1/8 teaspoon dried thyme leaves 1/8 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 1/4 cups water
1 tablespoon margarine or butter, softened
2 cloves garlic, crushed
3 1/4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast OR
1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.
Caraway-Rye Bread
Extra Large Loaf (2 pounds)
1 1/2 cups plus 2 tablespoons water
4 teaspoons margarine or butter, softened
3 cups Gold Medal® Better for Bread™ flour
1 cup rye flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
2 1/4 teaspoons regular active dry yeast OR
2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 1/4 cups water
1 tablespoon margarine or butter, softened
2 1/2 cups Gold Medal® Better for Bread™ flour 3/4 cup rye flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
2 3/4 teaspoons regular active dry yeast OR
2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup water
2 teaspoons margarine or butter, softened
1 1/2 cups Gold Medal® Better for Bread™ flour 1/2 cup rye flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon caraway seed
1 3/4 teaspoons regular active dry yeast OR
1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press “ ” until WHITE is blinking. Press SELECT.
5.Select crust color: Press “ ” until desired color is blinking. Press SELECT.
6.If rapid cycle is desired, press SELECT when RAPID
is blinking. Or press “ ” if rapid cycle is not desired.
7.Select loaf size: Press “ ” until LARGE or SMALL is blinking. (NOTE: Use LARGE setting for 2 lb and
1 1/2 lb loaf size. For 2 lb. loaf, also add bread pan extension.) Press SELECT.
8.If delay bake option is desired, press HOUR and MIN to set timer.
9.Press START. Bread will be done baking in the number of hours indicated.
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)
5.If Delay Bake option is desired, press and to set timer.
6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 .minutes into the cycle
Onion Bread
Do not use the delay bake option for this recipe.
Extra Large Loaf (2 pounds)
1 1/3 cups plus 2 tablespoons water 2/3 cup chopped onion
4 teaspoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
4 teaspoons dry milk
2 teaspoons salt
2 teaspoons regular active dry yeast OR
2 teaspoons bread machine yeast or quick-acting active dry yeast
Small Loaf (1 pound)
2/3 cup water
1/3 cup chopped onion
2 teaspoons margarine or butter softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
2 teaspoons dry milk
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast OR
1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water 1/2 cup chopped onion
1 tablespoon margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar
1 tablespoon dry milk
1 1/2 teaspoons salt
2 3/4 teaspoons regular active dry yeast OR
2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)
5.Press START. Bread will be done baking in the number of hours indicated.
6.A fruit and nut beep is indicated at 32 minutes into the cycle.
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