Oster Bread & Dough Maker User Manual
Table
of
Contents
Before You Start............................................................ 5-6
Safety Guidelines
Symphony of Ingredients ................................................ 7
Basic Ingredients ............................................................................................ 8
The Process, Simplified ................................................................................. 10
The Process, Simplified ................................................................................. 10
Getting to Know Your Bread Maker .............................. 13
Getting to Know the Operation Panel ......................................................... 14
Step by Step Directions ................................................................................ 15
Breadmaking Cycle Times ............................................................................. 16
Step by Step Directions ................................................................................ 15
Breadmaking Cycle Times ............................................................................. 16
Recipes and Tips
Special Tips ................................................................................................... 18
White Breads ........................................................................................... 19-24
Whole Wheat Breads............................................................................... 25-27
French Breads ............................................................................................... 28
Sweet Breads ........................................................................................... 29-33
Doughs Only ............................................................................................ 34-43
Cake/Quick Breads ................................................................................... 44-49
Jam/Jellies................................................................................................ 50-51
The Finishing Touch: Spreads and Glazes ............................................... 52-53
White Breads ........................................................................................... 19-24
Whole Wheat Breads............................................................................... 25-27
French Breads ............................................................................................... 28
Sweet Breads ........................................................................................... 29-33
Doughs Only ............................................................................................ 34-43
Cake/Quick Breads ................................................................................... 44-49
Jam/Jellies................................................................................................ 50-51
The Finishing Touch: Spreads and Glazes ............................................... 52-53
Special Concerns ............................................................ 54
Troubleshooting Tips ............................................................................... 55-56
Commonly Asked Questions ......................................................................... 57
How to Test Yeast ......................................................................................... 57
Cleaning and Care Guidelines ...................................................................... 58
Baking at High Altitudes .............................................................................. 59
Commonly Asked Questions ......................................................................... 57
How to Test Yeast ......................................................................................... 57
Cleaning and Care Guidelines ...................................................................... 58
Baking at High Altitudes .............................................................................. 59
Index of Recipes ............................................................. 60