Oster 5838 French - Page 60

Buttermilk Bread Whole Wheat 1 and t/4 cups water 1 and 112 tablespoon butter or margarine 1 teospoon white vinegar 2 tablespoons packed brown sugar 2 cups bread flour 1 cup whole wheat flour 1 cup rye flour 2 tabtespoons powdered buttermilk 1 tabtespoon vital gluten 1 and l/2 teaspoons caraway seeds 2 teaspoons active dry yeast 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 welt (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 welt. 4) Snap the baking pan into the breadmaker and close the Lid. 5) Press "Setecr button to choose the Whole Wheat setting. 6) Press the "Crust Color" button to choose light. medium or dark crust. 7) Press the "Start/Stop" button. Light Rye Bread 1 and 318 cups water I and l/2 tablespoon vegetable oil 2 tablespoons packed brown sugar 1 and l/2 teaspoons salt 3 cups bread flour 1 cup rye ftour 2 teaspoons active dry yeast 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 will pour the yeast. Yeost must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the welt. 4) Snap the baking pan into the breadmaker and close the Lid. 5) Press "Select" button to choose the Whole Wheat setting 6) Press the "Crust Color" button to choose light. medium or dark crust. 7) Press the "Start/Stop" button. 05 8