Oster 2 Lb Bread Maker Manual

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MULTI-GRAINBREAD
(Whole Wheat Setting Ð Not for Timer)
All ingredients at room temperature 
(70¡F-80¡/21¡C-27¡C), except buttermilk
9 to 10 oz. buttermilk 3 Tbsp. wheat berries, cooked, optional*
1-1/4 tsp. salt 1-1/2 cups whole wheat flour
2-1/2 Tbsp. butter 1-1/2 cups bread flour
3 Tbsp. honey 2 Tbsp. sugar
1/3 cup carrots, shredded 1/4 tsp. baking soda
1/3 cup wheat germ 2-1/2 tsp. active dry yeast
1/3 cup oats, quick-roll 1/2 cup raisins
NOTE:Add raisins after the ÒFruit & NutÓ beep.
Measure all ingredients into bread pan in the order listed above, beginning with the column on the
left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other
than ÒMedium.Ó Press the ÒStart/StopÓ button to begin the breadmaking process. The display will
begin counting down the minutes until the end of the cycle. When the baking is complete,
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press
the ÒStart/StopÓ button to cancel the ÒKeep-WarmÓ cycle if desired). Remove the bread and enjoy!
NOTE:Once the ÒStart/StopÓ button is pressed, the selected function(s) cannot be altered.
To make any changes once the process has begun, the unit must be stopped, reset and restarted.
To stop, press ÒStart/StopÓ and hold for 2 Ð 3 seconds until signal sounds and the screen reverts
to the setting display.
* To cook wheat berries, soak overnight in water, then drain and add to boiling water.
Bring back to boil, cover, reduce heat and simmer 60 minutes or until tender.
Drain and cool completely under running water. Drain well before adding to bread pan.
APPLEWALNUTBREAD
(Sweet Setting Ð Not for Timer)
All ingredients at room temperature 
(70¡F-80¡/21¡C-27¡C)
6 oz. unsweetened apple sauce 1/4 cup packed brown sugar
3 Ð 4 oz. apple juice 1-1/4 tsp. cinnamon
1 tsp. salt 1/2 tsp. baking soda
3 Tbsp. butter or margarine 2 tsp. active dry yeast
1 large egg 1/2 cup chopped walnuts
4 cups bread flour
Measure all ingredients into bread pan in the order listed above, beginning with the column on
the left, followed by the column on the right. Select Sweet setting. Select crust setting if other
than ÒMedium.Ó Press the ÒStart/StopÓ button to begin the breadmaking process. The display will
begin counting down the minutes until the end of the cycle. When the baking is complete,
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press
the ÒStart/StopÓ button to cancel the ÒKeep-WarmÓ cycle if desired). Remove the bread and enjoy! 
						

							32
TINAÕSSPRINGTIMEFAVOURITEBREAD
(Sweet Setting Ð Not for Timer)
All ingredients at room temperature 
(70¡F-80¡/21¡C-27¡C)
8 Ð 9 oz. water 3-3/4 cups bread flour
1 tsp. salt 1/2 cup sugar
1/4 cup butter or margarine 3 Tbsp. dry milk
1 large egg 2 tsp. active dry yeast
1-1/2 tsp. vanilla extract 3/4 cup raisins
1-1/4 tsp. almond extract 1/2 cup candied orange peel
Measure all ingredients into bread pan in the order listed above, beginning with
the column on the left, followed by the column on the right. Select Sweet setting.
Select crust setting if other than ÒMedium.Ó Press the ÒStart/StopÓ button to begin the
breadmaking process. The display will begin counting down the minutes until the end
of the cycle. When the baking is complete, the display will read 0:00 and the unit will
signal (when this occurs, you may choose to press the ÒStart/StopÓ button to cancel
the ÒKeep-WarmÓ cycle if desired). Remove the bread and enjoy!
QUICKBREADINSTRUCTIONS
Unlike yeast breads, quick breads do not use yeast as the rising agent. Therefore,
the knead and rise cycles have been omitted. Instead, quick breads use baking
powder or baking soda along with steam to act as a leavening agent.
INSTRUCTIONS FOR MAKINGQUICKBREAD:
1.Measure all ingredients into bread pan. Position pan in baking chamber.
2.Select Quick Bread Setting. Press ÒStart/StopÓ; let ingredients mix for 5 minutes.
Using rubber spatula, scrape down sides of the bread pan to eliminate flour
pockets in the corners.
3.When the quick bread has finished baking, press ÒStart/StopÓ to cancel the
ÒKeep-WarmÓ feature. Remove pan to a heatproof surface and let cool in pan
5 minutes to allow bread to Òset.Ó Remove bread from pan to wire rack
and cool completely before slicing. 
						

							33
QUICKBREADRECIPES
CONNIEÕSCRANBERRYNUTBREAD
(Quick Bread Setting Ð Not for Timer)
All ingredients at room temperature 
(70¡F-80¡/21¡C-27¡C), except milk
10 oz. milk 3-1/2 tsp. baking powder
1 large egg 1 tsp. salt
3 Tbsp. vegetable oil 1 cup coarsely chopped cranberries
2-1/2 cups all-purpose flour 1 cup chopped walnuts
3/4 cup sugar
Measure milk, egg and oil into bread pan and set aside. In a medium mixing bowl,
combine remaining dry ingredients except cranberries and nuts. Mix well and add
to bread pan. Then add the cranberries and nuts
.
Select Quick Bread setting. Select Dark Crust Color Setting. Press ÒStart/StopÓ.
When unit signals and the display reads 0:00,
the baking cycle is complete;
p
ress ÒStart/StopÓ to cancel the ÒKeep-WarmÓ feature. Remove the bread and enjoy!
CHOCOLATEBANANABREAD
(Quick Bread Setting Ð Not for Timer)
All ingredients at room temperature 
(70¡F-80¡/21¡C-27¡C), except milk
3 ripe bananas, mashed 1/2 cup sugar
1/3 cup butter or margarine, melted 1 tsp. baking soda
2 eggs, slightly beaten 1 tsp. baking powder
3 Tbsp. sour milk 1/2 tsp. salt
(1 Tbsp. vinegar and 2 Tbsp. milk)
1/2 to 3/4 cup chopped nuts
2 cups all-purpose flour 1/2 cup chocolate chips
Measure banana, milk, eggs and butter into bread pan and set aside. In a medium
mixing bowl, combine remaining ingredients and stir together. Add to bread pan
.
Select Quick Bread setting. Select Dark Crust Color Setting. Press ÒStart/StopÓ.
When unit signals and the display reads 0:00,
the baking cycle is complete;
p
ress ÒStart/StopÓ to cancel the ÒKeep-WarmÓ feature. Remove the bread and enjoy! 
						

							34
NUTBREAD
(Quick Bread Setting Ð Not for Timer)
All ingredients at room temperature 
(70¡F-80¡/21¡C-27¡C), except milk
10 oz. milk 1 large egg
3 Tbsp. vegetable oil 2-3/4 cups all-purpose flour
1/3 cup sugar 1/3 cup packed brown sugar
3-1/2 tsp. baking powder 1 tsp. salt
1 cup chopped nuts
Measure milk, eggs and oil into bread pan and set aside. In a medium mixing bowl,
combine remaining ingredients and stir together. Add to bread pan
.
Select Quick Bread setting. Press ÒStart/StopÓ. When unit signals and the display reads
0:00,
the baking cycle is complete; press ÒStart/StopÓ to cancel the ÒKeep-WarmÓ
feature. Remove the bread and enjoy!
DADÕSFAVORITEAPRICOTNUTBREAD
(Quick Bread Setting Ð Not for Timer)
All ingredients at room temperature 
(70¡F-80¡/21¡C-27¡C)
6 oz. orange juice 1 large egg
2 Tbsp. butter or margarine 2 cups all-purpose flour
3/4 cup sugar 2 tsp. baking powder
1/4 tsp baking soda 1 tsp. salt
1 cup chopped dried apricots 3/4 cup slivered almonds
Measure orange juice, eggs and butter into bread pan and set aside. In a medium
mixing bowl, combine remaining ingredients and stir together. Add to bread pan
.
Select Quick Bread setting. Press ÒStart/StopÓ. When unit signals and the display reads 0:00,
the baking cycle is complete; press ÒStart/StopÓ to cancel the ÒKeep-WarmÓ feature.
Remove the bread and enjoy! 
						

							35
DOUGHINSTRUCTIONS
1.Follow General Operating Instructions.
2.Press the Select button to reach the dough setting.
3.Press ÒStart/StopÓ. The read-out on 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 ÒStart/Stop,Ó holding it down until you hear a ÒbeepÓ and the display clears.
5.To remove the bread pan, grasp handle firmly and lift pan out.
N
OTE: The pan does not get hot when using the dough setting.
PREPARINGDOUGH FORBAKING
1.Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber
spatula or wooden spoon, remove dough from the bread pan and place on
lightly floured surface. Knead by hand 2 or 3 times to release the air. If the
dough is easy to handle without flour, shape on a lightly oiled, clean countertop.
2.Shape dough into your favourite rolls, coffee 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.
CRUSTTREATMENTS ANDGLAZES
After rolls rise, just before baking, gently apply desired glaze with a pastry brush.
Bake as directed in the recipe.
¥ For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze.
¥ For a shiny chewy crust, use Egg White Glaze (crust will be lighter in color).
EGGGLAZEEGGYOLKGLAZEEGGWHITEGLAZE
Mix  1 slightly beaten egg Mix 1 slightly beaten egg Mix 1 slightly beaten
with 1 Tbsp. water or milk with 1 Tbsp. water or milk with 1 Tbsp. water
NOTE: To keep unused egg yolk fresh for several days, cover with cold water and
store in refrigerator in a covered container. 
						

							36
VARIATIONS FORSHAPINGDOUGH
Easy Dinner Rolls
Divide dough into 12 equal pieces, shape into balls
and place in greased muffin cups. Cover, let rise and
bake as directed.
MAKES12
Cloverleaves
Lightly grease 12 muffin cups. Divide dough into 36
1-inch pieces. Pull edges under, smoothing tops to
shape into balls. Place 3 balls in each muffin cup,
smooth-side-up. Cover, let rise and bake as directed.
MAKES12
Simple Pan Rolls
Lightly grease 8 x 1-1/2-inch, or 9 x 1-1/2 inch,
round baking pan. Divide dough into 12 pieces.
Shape each piece into a ball, pulling edges under to
make a smooth top. Arrange rolls smooth-side-up in
prepared pan. Cover, let rise and bake as directed.
MAKES12
Swirls
Lightly grease baking sheet. Divide dough into 10
equal pieces. On a lightly floured surface, using your
hand, roll each piece into a pencil-like strand about
10 inches long. Beginning at the center, continue
wrapping each piece around the center to form a
swirl. Place rolls 2 Ð 3 inches apart on prepared
baking sheet. Cover, let rise and bake as directed.
MAKES10
Butterhorns
Lightly grease baking sheet and set aside.
On lightly floured 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 toward point. Place rolls
point side down, 2 to 3 inches apart, on prepared
baking sheet. Cover, let rise and bake as directed.
MAKES12 
						

							37
RISING
TOREDUCERISINGTIME OFDOUGH
¥ Preheat conventional oven to 200¡F/93¡C 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 surely reduce rising time by
about one-half.
¥ Recipes using whole grain or unrefined flours contain less gluten and may not rise as
much as those using white bread flour. As a result, these heavier breads may fall
slightly in the center. This is normal and will not affect the taste of the bread. Wheat
gluten can also be added to improve the shape and volume of bread made with low
gluten flours.
STORING
KEEPINGYOURBREADFRESH
¥ There are no preservatives in your home made bread, so store cooled loaf in a tightly
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. 
						

							38
DOUGHRECIPES
CHUCKÕSHONEY& WHEATROLLS
(Dough Setting Ð Not for Timer)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
1 cup water 2 cups bread flour
1 tsp. salt 1-1/4 cups whole wheat flour
1/4 cup honey 1 egg
2 tsp. active dry yeast
Measure all ingredients into bread pan. Select Dough setting. Press ÒStart/StopÓ.
When unit signals and display reads 0:00, press ÒStart/StopÓ and remove dough.
Shape as desired, 
seeShaping Dough. Bake at 350¡F/177¡C for 25 to 30 minutes.
MAKES12 ROLLS
JANETÕSFOCACCIA
(Dough Setting Ð Timer OK)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
9 oz. water 3 Tbsp. olive oil (for dough)
1 tsp. salt 1 to 2 cloves garlic, minced
1-1/2 tsp. dried rosemary 3 cups bread flour
1-3/4 tsp. active dry yeast 1-1/2 Tbsp. olive oil (for topping)
1/2 cup sun dried tomatoes, 1/2 cup Parmesan cheese, grated
reconstituted and chopped
Measure all ingredients into bread pan except 1-1/2 Tbsp olive oil, tomatoes and
parmesan cheese. Select Dough setting. Press ÒStart/StopÓ. When the unit signals
and the display reads 0:00, press ÒStart/StopÓ and remove the dough. Pat dough
into a greased 9 x 13 inch pan. Cover; let rise for 30 minutes. With the handle of
a wooden spoon, make indentations in dough, about 1 inch apart. Brush dough
with 1-1/2 Tbsp olive oil, sprinkle with tomatoes and Parmesan cheese.
Preheat oven to 400¡F/204¡C. Bake 15 - 20 minutes or until edges are golden brown.
Let cool, cut into squares to serve.
MAKES1 FOCACCIA 
						

							39
BRANBUNS
(Dough Setting Ð Not for Timer)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
6.5 to 7 oz. water 3/4 tsp. salt
1/3 cup butter or margarine 1 egg
2-3/4 cups bread flour 1/3 cup wheat bran
3 Tbsp. sugar 2-1/4 tsp. active dry yeast
Measure all ingredients into bread pan. Select Dough setting. Press ÒStart/StopÓ.
When unit signals and display reads 0:00, press ÒStart/StopÓ and remove dough.
Shape as desired, seeShaping Dough. Bake at 350¡F/177¡C for 25 to 30 minutes.
MAKES12 BUNS OR24 ROLLS
STEVEÕSBREADPRETZELS
(Dough Setting Ð Timer OK)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
6.5 to 7 oz. water 1/4 tsp. salt
2 cups bread flour 1/2 tsp. sugar
1-1/2 tsp. active dry yeast 1 egg, slightly beaten
1 to 2 Tbsp. coarse (Kosher) salt
Measure all ingredients into bread pan, except egg and coarse salt. Press
ÒStart/StopÓ to clear display. Select Dough setting. Press ÒStart/StopÓ. When unit
signals and display reads 0:00, press ÒStart/StopÓ and remove dough.
Preheat oven to 450¡F/232¡C. 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. Bake in preheated oven
for 12 to 15 minutes.
MAKES12 PRETZELS 
						

							40
CASSIEÕSENGLISHMUFFINS
(Dough Setting Ð Timer OK)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
6 to 7 oz. water 1 tsp. salt
2 Tbsp. butter or margarine 2-1/4 cups bread flour
1/4 cup dry milk 1/4 cup wheat germ
1/4 cup quick cook oats 2 Tbsp. sugar
2 tsp. active dry yeast 1/4 cup cornmeal
Measure all ingredients into bread pan, except cornmeal. Select Dough setting.
Press ÒStart/StopÓ. When unit signals and display reads 0:00, press ÒStart/StopÓ
and remove dough.
Sprinkle cornmeal over flat surface. Place dough on cornmeal and roll to 1/4-inch
thickness. Cut into 2-1/2 to 3-inch circles. Place dough, cornmeal-side-down, on an
ungreased baking sheet. Cover and let rise in a warm, draft-free place for 30 minutes.
Preheat electric griddle or fry pan to 250¡F/121¡C. Cook, cornmeal-side-down
about 8 minutes or until golden brown. turn and cook another 8 minutes.
MAKES10 TO12 3-INCHMUFFINS
DEBRAÕSBUTTERROLLS
(Dough Setting Ð Not for Timer)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C), except milk
6 to 7 oz. milk 1 tsp. salt
1/4 cup water 1/4 cup butter
1 egg 2-3/4 cups bread flour
2 Tbsp. sugar 2 tsp. active dry yeast
Measure all ingredients into bread pan. Select Dough setting. Press ÒStart/StopÓ.
When unit signals and display reads 0:00, press ÒStart/StopÓ and remove dough.
Shape as desired, 
seeShaping Dough. Bake at 350¡F/177¡C for 25 to 30 minutes.
MAKES12 ROLLS