Oster 2 Lb Bread Maker Manual

							41
COFFEECAKE
(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 egg yolk 1 Tbsp. butter or margarine
2-1/4 cups bread flour 1/4 cup 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.
Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan. Add topping.
MAKES1 COFFEECAKE
TOPPING
2 Tbsp. butter, melted 1/2 cup sugar
1 tsp. ground cinnamon 1/2 cup chopped pecans
Powdered Sugar Glaze, optional
Drizzle butter over dough. In small bowl, mix sugar, cinnamon and nuts; sprinkle
onto butter. Cover; let rise in warm place about 30 minutes. Bake in preheated oven
(375¡F/191¡C) 20 to 25 minutes, until golden brown. Cool 10 minutes in pan on
rack. Drizzle with powdered sugar glaze if desired.
MAKESENOUGH TOCOVER1 COFFEECAKE
POWDEREDSUGARGLAZE
(for Coffee Cakes and Sweet Rolls)
1 cup sifted powdered sugar 1 tsp. butter or margarine, softened
1 or 2 Tbsp. water or milk 1/2 tsp. vanilla
In a small bowl, combine all ingredients and blend until smooth. Spread or drizzle
glaze on slightly warm coffee cake or sweet rolls.
MAKESENOUGH TOCOVER1 COFFEECAKE 
						

							42
CINNAMONROLLS
(Dough Setting Ð Timer OK)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
1-1/2 lb. recipe Classic White Bread Dough
2 Tbsp. butter or margarine, softened 1/4 cup sugar
2 tsp. ground cinnamon Powdered Sugar Glaze (page 41)
Combine all ingredients for Classic Whiterecipe in bread pan. Select Dough setting.
Press ÒStart/StopÓ. When unit signals and display reads 0:00, press ÒStart/StopÓ
and remove dough.
On a lightly floured surface, roll dough into rectangle (15 x 9-inches), spread soft
butter on dough. Mix sugar and cinnamon; sprinkle over butter. Roll up tightly,
beginning at 15-inch side. Pinch edges to seal. Stretch roll to make even. Cut nine
1-1/2-inch slices. Arrange in a greased 9 x 9 x 2-inch square pan, spacing evenly.
Cover; let rise until double in size; about 40 minutes. Preheat oven to 375¡F/191¡C.
Bake 25 to 30 minutes or until golden brown. Cool on wire rack for 10 minutes.
Top warm rolls with glaze (see page 41).
MAKES9 ROLLS
JIMÕSPIZZACRUST
(Dough Setting Ð Timer OK)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
1.5-Pound 2-Pound
Water 7 to 8 oz. 10 to 11 oz.
Salt 1/2 tsp.  3/4 tsp.
Olive Oil or Vegetable Oil 2 Tbsp. 3 Tbsp.
All-purpose flour 3 cups 4 cups
Active Dry Yeast 1-1/2 tsp. 2 tsp.
Combine 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.
Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round (1-1/2 pound
recipe), or 14-inch round pizza pan (2 pound recipe Preheat oven to 400¡F/204¡C.
Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15 to 20
minutes, or until crust is golden brown.
PIZZATOPPINGS(optional)
1 cup (8 oz.) prepared pizza sauce 1 pkg. (3 Ð 4 oz.) sliced pepperoni
1/2 lb. bulk pork sausage, 1 can (4 oz.) mushroom steps 
browned and drained and pieces, drained
1/3 cup chopped onions 1 cup chopped green peppers 
						

							43
MULTI-GRAINCINNAMONRAISINBAGELS
(Dough Setting Ð Timer OK)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
1.5-Pound 2-Pound
Water 6 to 8 oz. 10 to 11 oz.
Salt 1-1/2 tsp.  2 tsp.
Olive Oil or Vegetable Oil 1 Tbsp. 2 Tbsp.
Bread flour 2 cups 2-3/4 cups
Quick cook oatmeal 1/2 cup 2/3 cup
Whole wheat flour 1/4 cup 1/3 cup
Brown sugar, packed 1 Tbsp. 1-1/2 Tbsp.
Cinnamon 1-1/2 tsp. 2 tsp.
Active Dry Yeast 1-1/2 tsp. 2 tsp.
Raisins 1/2 cup 3/4 cup
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.
Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wrap rope around
four fingers, moisten ends, overlap and join ends. Turn circle inside out. 
Place shaped
bagels on greased baking sheet at least 1 inch apart. Cover with lightly dampened cloth.
Allow to rise until puffy, about 30 minutes. Heat 4 to 6 quarts
water to a boil in Dutch
oven or stockpot. Drop 2 to 3 bagels into boiling water. Boil 1-1/2 minutes on each
side. Remove with slotted spoon and drain on towel. Repeat with remaining bagels.
Lightly grease baking sheet or dust with cornmeal to prevent from sticking. Bake in
preheated 400¡F/212¡C oven for 20 to 25 minutes or until golden brown. For crispier
crust, spritz bagels several times with water during baking.
MAKES6 - 10 BAGLES
KENÕSBASICEGGBAGELS
(Dough Setting Ð Not for Timer)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
1.5-Pound 2-Pound
Water 4 to 6 oz. 7 to 8 oz.
Salt 1-1/2 tsp.  2 tsp.
Vegetable oil 1-1/2 Tbsp. 2 Tbsp.
Bread flour 2-1/2 cups 3-1/3 cups
Sugar 1 Tbsp. 1-1/2 Tbsp.
Active Dry Yeast 1-1/2 tsp. 2 tsp.
Raisins 1/2 cup 3/4 cup
Follow the instructions from above for Multi-Grain Cinnamon Raisin Bagels. 
						

							44
PASTARECIPES
KENTÕSBASICPASTA
(Dough Setting Ð Not for Timer)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
2 cups all-purpose flour 1 cup semolina flour
1 tsp. salt 1 Tbsp. olive oil or vegetable oil
7 oz. water
Measure all ingredients into bread pan. Select Dough setting. Press ÒStart/StopÓ,
and allow to mix 8 to 10 minutes; then press ÒStart/StopÓ to cancel. Remove dough
and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if
dough is sticky. Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium
noodles. Cook noodles in a large pot of boiling salted water for 10 to 15 minutes.
Drain in colander.
ERICÕSEGGPASTA
(Dough Setting Ð Not for Timer)
All ingredients at room temperature (70¡F-80¡/21¡C-27¡C)
2 cups all-purpose flour 1 cup semolina flour
1 tsp. salt 1 Tbsp. olive oil or vegetable oil
4 large eggs, slightly beaten 2 Tbsp. water
Measure all ingredients into bread pan. Select Dough setting. Press ÒStart/StopÓ,
and allow to mix 8 to 10 minutes; then press ÒStart/StopÓ to cancel. Remove dough
and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if
dough is sticky. Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium
noodles. Cook noodles in a large pot of boiling salted water for 10 to 15 minutes.
Drain in colander. 
						

							45
JAM& MARMALADERECIPES
STRAWBERRYJAM
(Bake Setting Ð Not for Timer)
1-1/2 cups fresh strawberries, sliced 1 cup sugar
2 tsp. lemon juice 1 Tbsp. powdered low-sugar fruit pectin
Combine all ingredients into bread pan. Select Basic setting. Press ÒStart/StopÓ.
Allow to mix 5 Ð 6 minutes, scraping sides of pan with rubber spatula. Press
ÒStart/StopÓ to cancel. Select Bake Setting. Press ÒStart/StopÓ. When unit signals
and display reads 0:00, press ÒStart/StopÓ. Using hot pads, remove bread pan.
Pour jam into containers; cover. Refrigerate to set.
MAKESABOUT3 CUPS
ORANGEMARMALADE
(Bake Setting Ð Not for Timer)
3 large oranges 1-1/4 cups sugar
1 lemon 2 Tbsp. powdered low-sugar fruit pectin
With a vegetable peeler, shave off the bright layer of peel fro one orange and lemon;
chop finely. Remove remaining white peel from orange and lemon, discard.
Peel remaining oranges, discard peels. Slice fruit into 1/2-inch pieces.
Combine chopped peels, fruit, sugar and pectin in bread pan. Select Basic setting.
Press ÒStart/StopÓ. Allow to mix 5 Ð 6 minutes, scraping sides of pan with rubber
spatula. Press ÒStart/StopÓ to cancel. Select Bake Setting. Press ÒStart/StopÓ.
When unit signals and display reads 0:00, press ÒStart/StopÓ. Using hot pads,
remove bread pan. Pour jam into containers; cover. Refrigerate to set.
MAKESABOUT3 CUPS
FROZENBERRYJAM
(Bake Setting Ð Not for Timer)
1 package (10 to 12 oz) frozen berries, 1-3/4 cups sugar
(strawberries and raspberries are ideal)1 Tbsp. lemon juice
1 pouch (3 oz.) liquid fruit pectin
Combine ingredients into bread pan. Select Basic setting. Press ÒStart/StopÓ.
Allow to mix 5 Ð 6 minutes, scraping sides of pan with rubber spatula. Press
ÒStart/StopÓ to cancel. Select Bake Setting. Press ÒStart/StopÓ. When unit signals
and display reads 0:00, press ÒStart/StopÓ. Using hot pads, remove bread pan.
Pour jam into containers; cover. Refrigerate to set.
MAKESABOUT3 CUPS 
						

							46
GARLICBUTTER
MIX:
1/4 cup margarine or butter, softened
1/8 tsp. garlic powder
HERB-CHEESEBUTTER
MIX:
1/4 cup margarine or butter, softened
1 Tbsp. grated Parmesan cheese
1 tsp. chopped fresh parsley
1/4 tsp. dried oregano leaves
Dash of garlic salt
ITALIANHERBBUTTER
MIX:
1/4 cup margarine or butter, softened
1/2 tsp. Italian seasoning
Dash of salt
CHOCO-BANANASPREAD
MIX:
1/3 cup mashed ripe banana
1/3 cup semi-sweet chocolate chips, melted
HAM ANDSWISSSPREAD
MIX:
1 package (3 oz.) cream cheese, softened
2 tbsp. finely chopped fully cooked smoked ham
1 Tbsp. shredded Swiss cheese
1/2 tsp. prepared mustard
HERB-CREAMCHEESESPREAD
MIX:
1 container (4 oz.) whipped cream cheese
1 tsp. chopped fresh or 1/2 tsp. dried dill
weed
1 small clove garlic, finely chopped
HONEY-WALNUTSPREAD
MIX:
1 package (3 oz.) cream cheese, softened
1 Tbsp. chopped walnuts
2 tsp. honey
RIPEOLIVESPREAD
Cover and process in food processor or blender
until slightly coarse:
1-1/2 cups pitted ripe olives
3 Tbsp. olive oil
3 Tbsp. capers, drained
3 flat anchovy fillets, drained
1 tsp. Italian seasoning
2 cloves garlic
FRUITEDCREAMCHEESESPREAD
Beat on medium speed until fluffy:
1 package (8 oz.) cream cheese, softened
1/4 cup favourite fruit preserves
Whipped Honey-Orange Spread
Beat on medium speed until fluffy:
1 cup margarine or butter, softened
2 Tbsp. honey
2 tsp. grated orange peel
SPREAD ANDGLAZERECIPES 
						

							47
BROWNEDBUTTERGLAZE
2 Tbsp. margarine or butter
2/3 cup powdered sugar
1/2 tsp. vanilla
3 to 4 tsp. milk
Heat margarine in 1-quart saucepan over
medium heat until light brown; cool.
Stir in powdered sugar and vanilla. Stir in
milk until smooth and thin enough to drizzle.
CINNAMONGLAZE
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 tsp. ground cinnamon
1-1/2 to 2 tsp. water
CITRUSGLAZE
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1 tsp. grated lemon or orange peel
1-1/2 to 2 tsp. lemon or orange juice
CREAMYVANILLAGLAZE
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 tsp. vanilla
1-1/2 to 2 tsp. milk 
						

							48
PLEASECHECK
THE
FOLLOWING:
Unplugged
Bread pan not
inserted correctly
Ingredient spilled on
heater element
Kneading blade not
installed in bread pan
Top lid was repeatedly
open during operation
or left open
Menu selection
was wrong
Mode selection
was wrong
(DOUGH mode
was chosen)
Stop/Reset pad
was pressed
after starting
Bread left in
bread pan too long
after baking
Breads sliced just after
baking 
(steam was not
allowed to escape)
Water added after
kneading flour
Power outage
Open cavity too hot/
Must wait to cool
*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.
Questions? Please call us toll-free at
1-800-526-2832.
u
u
u
uu
uu u
u
u
uu
u
u
u
uuuu
u
CONTROLPANEL
:
TROUBLESHOOTING THEMACHINE
Machine Malfunctions
SMOKE
EMITTED
FROM
SIDES
STEAM OFBROWNEDSIDES
VENTBREAD BREAD ANDBROWNLED (ON BACK TAKES COLLAPSEBREAD CENTER BUTSLICES
DISPLAYLEDOF UNIT)TOO AND RISES STICKY FLOUR UNEVENLYDOES
DOES NOT READSBURNING LONG BOTTOM TOOUNDER AND COATEDNOT AND IS NOTTURN ONÔH:HHÕSMELL TO BAKE IS DAMP MUCH BROWNED RAW BOTTOM BAKED STICKY MIX 
						

							49
PLEASECHECK
THE
FOLLOWING:
Not enough
Too much
Not enough
Too much
Not enough
Too much
Omitted
Too much
Omitted
Old or bad
flour used
All-Purpose flour
Old yeast used
Wrong type of
yeast used
Hot water was used instead of
cold or room temperature
Questions? Please call us toll-free at
1-800-526-2832.
u
uu
uu
u
uu
uu u u u
u
uu
uuu
uu
u
u
u
u
FLOUR:
YEAST:
FLOUR
YEAST
WATER
orLIQUID
SUGAR
SALTMEASUREMENT ERRORS
TROUBLESHOOTING THERECIPES
Baking Results
BROWNEDOPENBREADAND FLOUREDHEAVYNOT COARSEBREAD DOES NOT SIDESDENSE BAKED IN OR HOLEY RISES TOO RISEFLOUREDOVERCENTER STICKYTEXTURE CENTER TEXTURECOLLAPSE MUCH ENOUGH TOP BROWNED AND RAW 
						

							50
COMMONLYASKEDQUESTIONS
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 or hot liquids that may have killed the yeast and inhibited rising.
WHY DOES MY LOAF LOOK CAVED IN ON TOP?
Perhaps there was too much liquid or moisture from fruits or vegetables or cheese.
It may have risen too fast due to too much yeast. YouÕll be surprised to find when
you cut the top off that you will have a tasty loaf with a coarse texture.
WHY DOES MY LOAF LOOK LUMPY OR HAVE AN UNEVEN SHAPE ON TOP?
Perhaps there wasnÕt enough moisture. Sometimes heavier textured breads
appear this way.
WHY DOES MY LOAF HAVE LARGE HOLES?
There was probably too much yeast or moisture.
WHY DOES MY RECIPE TURN OUT PERFECT MOST OF THE TIME BUT DOES
NOT OCCASIONALLY
?
Perhaps the humidity in the air or the moisture in the flour varied causing the dough
to be stickier or drier OR the room temperature was cold or very hot. Remember the
machine cannot make judgment calls for those variables.
WHY ARE THERE DEPOSITS OF FLOUR ON THE SIDE OF THE BAKED LOAF?
Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading;
the next time you could try using a rubber spatula to push down ingredients on the
sides of the pan, after the first kneading cycle.
WHY DO THE RAISINS AND DATES SEEM TO BE CLUMPED TOGETHER AT THE
BOTTOM OR THE LOAF
?
The raisins and dates were too sticky. Try air-drying them overnight on the counter
or buying date pieces that have a dextrose coating on the outside.
HOW TOTESTYEAST
The following instructions can be used to determine the freshness and quality
of your yeast. To test, follow these instructions:
1. Place 1/2 cup of lukewarm water into a small bowl or cup.
2. Stir 1 tsp. of sugar into the water.
3.Sprinkle 2 tsp. of yeast over the surface.
4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed.
5. The mixture should foam and produce a strong yeast aroma. If this does not occur,
the yeast is inactive and stale and new yeast should be purchased.