Oster 5838 French - Page 42

Raisin Bread (no Delay Timer) 1.5 pound loaf 2 pound loaf %asic 7/S cups water 1 and 112 tablespoons butter or margarine 1 teaspoon salt 3 cups bread flour 2 tablespoons sugar 1 and l/2 tablespoons dry milk 1 teaspoon cinnamon 1and 314 teaspoons active dry yeast 3/4 cups raisins (see note below) 1 and l/4 cups water 2 tablespoons butter or margarine 1 and l/2 teaspoons salt 4 cups bread pour 3 toblespoons sugar 2 tablespoons dry milk 1 and 112 teaspoons cinnamon 2 and 114 teaspoons active dry yeast 1 cup raisins (see note below) 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 will pour the yeost. Yeast must NEVER come into contact with a Liquid when you are adding ingredients. Measure the yeast and carefully pour it into the welt. 45 Snap the baking pan into the breadmaker and close the lid. 5) Press "Select" button to choose the Basic setting. 6) Press the "Crust Cotor" button to choose tight. medium or dark crust. 7) Press the "Start/Stop" button. When adding fruit ingredients like raisins. the bread machine will make a beeping signal during the kneading cycle. When the bread machine beeps during the kneading cycle. raise the tid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough. Light Rye Bread 1 and 318 cups water 1 and 112 tablespoons butter or margarine 1 and l/2 teaspoons salt 3 cups bread flour 1 cup rye flour 2 tablespoons packed brown sugar 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. 04 0