Oster Bread Maker - Manual (Page 64)

62
Bread Pretzel
All ingredients at room temperature (70˚ F–80˚ F)
2 cups bread flour
1-1/2 tsp. active dry yeast
1/4 tsp. salt
1/2 tsp. sugar
7/8 cup water
1 to 2 Tbsp. coarse (Kosher) salt
1 egg, slightly beaten
1) Measure all ingredients into bread pan, except egg and coarse salt.
2) Press “Start/Stop” to clear display.
3) Select Dough setting.
4) Press “Start/Stop.”
5) When unit signals and display reads, “0:00,” press “Start/Stop” and remove
dough.
6) Preheat oven to 450˚F.
7) Divide dough into 12 pieces. Roll each into 8-inch rope. Form into pretzel
shape or leave in stick shape. Place on a greased cookie sheet, brush
each with beaten egg. Sprinkle with coarse salt.
8) Bake in preheated oven for 12 to 15 minutes.
Butter Rolls (no Delay Timer)
All ingredients at room temperature (70˚ F–80˚ F), except milk
2 Tbsp. sugar
1 tsp. salt
2-3/4 cups bread flour
2 tsp. active dry yeast
1/4 cup water
1 egg
3/4 to 7/8 cup milk
1/4 cup butter
1) Measure all ingredients into bread pan.
2) Select Dough setting.
3) Press “Start/Stop.”
4) When unit signals and display reads, “0:00,” press “Start/Stop” and remove
dough.
5) Shape as desired (see “Variations for Shaping Dough,” pg. 61).
6) Bake at 350˚ F for 25 to 30 minutes. Makes 12 rolls.
Dough