Oster CKSTBRTW20 English - Page 21

European Setting Recipes Menu 8

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European Setting Recipes (Menu 8) European Bread Machine Stages - (for 1.5 lb. loaves - loaf size is preset) For the European cycle you can expect the following things to happen as the timer counts down to zero. To begin: The ingredients are kneaded for the first time (5 minutes) At 3:25, the dough rests for 10 minutes At 3:15, the dough is kneaded for the second time (20 minutes) At 2:55, the dough begins to rise (39 minutes) At 2:15, the dough is "punched down" (10 seconds) At 2:15, the dough continues to rise (25 minutes and 50 seconds) At 1:49, the dough is shaped (10 seconds) At 1:49, the dough comes to the last period of rise (49 minutes and 50 seconds) At 0:60, the dough begins to bake (60 minutes) At 0:00, the bread is finished. Note: With the European Bread Program, the loaf size is set at 1.5 lbs. and the crust color can't be changed. Sourdough Bread All Ingredients at room temperature (70°-80°F) 1 and 1/4 cups sourdough starter (see 'Sourdough Starter," below) 3/4 cup warm water 1 and 3/4 teaspoons salt European 4 cups bread flour 3 tablespoons sugar 1 and 3/4 teaspoons active dry yeast 1 Measure and add liquid Ingredients (including sourdough starter) 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. Yeast must NEVER come Into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the "Menu Select" button to choose the European setting. 6 Press the "Start/Stop" button. Sourdough Starter 2 and 1/4 teaspoons active dry yeast 2 cups warm water 2 cups all-purpose flour European 1 In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water. Let stand 10 minutes. 2 Add flour: mix until thick batter forms. Batter need not be smooth. 3 Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap. 4 Let stand in warm place for 24 hours. 5 Stir; cover loosely Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour: stir once a day. 6 Cover loosely with a plastic wrap or plastic cover: refrigerate. www.oster.com 21

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www.oster.com
21
European Setting Recipes (Menu 8)
European Bread Machine Stages - (for 1.5 lb. loaves - loaf size is preset)
For the European cycle you can expect the following things to happen as the timer counts down to zero.
To begin:
The ingredients are kneaded for the first time (5 minutes)
At 3:25,
the dough rests for 10 minutes
At 3:15,
the dough is kneaded for the second time (20 minutes)
At 2:55,
the dough begins to rise (39 minutes)
At 2:15,
the dough is “punched down” (10 seconds)
At 2:15,
the dough continues to rise (25 minutes and 50 seconds)
At 1:49,
the dough is shaped (10 seconds)
At 1:49,
the dough comes to the last period of rise (49 minutes and 50 seconds)
At 0:60,
the dough begins to bake (60 minutes)
At 0:00,
the bread is finished.
Note:
With the European Bread Program, the loaf size is set at 1.5 lbs. and the crust color can’t be changed.
Sourdough Bread
European
All Ingredients at room temperature (70°–80°F)
1
and 1/4 cups sourdough starter
(see ‘Sourdough Starter,” below)
3/4 cup warm water
1 and 3/4 teaspoons salt
1
Measure and add liquid Ingredients (including sourdough starter) 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. Yeast must NEVER
come Into contact with a liquid when you are adding ingredients. Measure the yeast and carefully
pour it into the well.
4
Snap the baking pan into the breadmaker and close the lid.
5
Press the “Menu Select” button to choose the European setting.
6
Press the “Start/Stop” button.
Sourdough Starter
European
2 and 1/4 teaspoons active dry yeast
2 cups warm water
2 cups all-purpose flour
1
In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water.
Let stand 10 minutes.
2
Add flour: mix until thick batter forms. Batter need not be smooth.
3
Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap.
4
Let stand in warm place for 24 hours.
5
Stir; cover loosely Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour: stir
once a day.
6
Cover loosely with a plastic wrap or plastic cover: refrigerate.
4 cups bread flour
3 tablespoons sugar
1
and 3/4 teaspoons active dry yeast