Oster 5838 French - Page 10
to the bread pan.
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This takes care of all of the liquid ingredients for the recipe. Next come the dry ingredients. 4 Measure 4 cups of bread flour. Make sure not to "overpack" the flour into the cup. To avoid over packing, a good trick is to fill the measuring cup to overflowing, then tap the side of the cup with a knife or spatula to remove air pockets. Level off the measuring cup with the knife or spatula. Pour the flour into the bread pan. 5 Measure 2 tablespoons of sugar. Again, make sure to level off the tablespoons for an exact measurement. Add the sugar into the bread pan. 6 Measure 4 teaspoons of dry milk. Level off the teaspoons of dry milk like all of the rest of the dry ingredients. Add the dry milk to the bread pan. 7 Measure 2 teaspoons of salt. It is especially important to measure the salt precisely because too much salt, even a little, can affect the rising of the dough. Add the salt to the bread pan. 8 Before adding the yeast, use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure (again, leveling off) 2 teaspoons of yeast and carefully pour it into the well you made in the flour. 8