Oster 5838 French - Page 55

i3eer

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i3eer Rye Bread EXPRESS%AKETM 80 min. 1 and l/4 cups hot beer (115'-125°F) l/4 cup oil 3 tabtespoons packed brown sugar 1 teaspoon salt 3 cups bread flour 1 cup rye flour 1 and 112 tablespoons caraway seeds 314 teaspoons ground fennel 3/4 teaspoon fresh orange zest (finely ground orange peel) 2 tablespoons Red Star@ Quick RiseTM Yeost I Important: Carefully measure the hot water and make sure i< it is between lW-125"f by using a cooking thermometer. 1) Measure and add liquid ingredients to the bread pan. 2) Measure and add dry ingredients (except yeast) to the bread pan. 3) Use your finger to form a well (hole) in the flour where you wilt pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. I 4) Snap the halting pan into the breadmaker and close the lid. 5) Press "Select" button to choose the EXW?ESS6AKETM (80 Minutes) setting. ( 6) Press the "Start/Stop" button. I 05 3

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i3eer
Rye Bread
EXPRESS%AKETM
80 min.
1 and
l/4
cups hot beer
(115’-125°F)
l/4
cup oil
3 tabtespoons packed brown sugar
1 teaspoon salt
3 cups bread flour
1 cup rye flour
1
and
112
tablespoons caraway seeds
314
teaspoons ground fennel
3/4
teaspoon fresh orange zest (finely ground orange peel)
2 tablespoons Red
Star@
Quick
RiseTM
Yeost
I
i<
Important: Carefully measure the hot water and make sure
it is between
lW-125”f
by using a cooking thermometer.
1) Measure and add liquid ingredients to the bread pan.
2)
Measure and add dry ingredients (except yeast) to the bread pan.
3)
Use your finger to form a
well
(hole) in the flour where you
wilt
pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
I
4) Snap the
halting
pan into the breadmaker and close the lid.
5)
Press “Select” button to choose the
EXW?ESS6AKETM
(80 Minutes) setting.
(
6)
Press the “Start/Stop” button.
I
0
53