Oster P. N. 101017 - Manual (Page 32)

32
T
INA
’
S
S
PRINGTIME
F
AVOURITE
B
READ
(Sweet Setting – Not for Timer)
All ingredients at room temperature (70°F-80°/21°C-27°C)
8 – 9 oz. water 3-3/4 cups bread flour
1 tsp. salt 1/2 cup sugar
1/4 cup butter or margarine 3 Tbsp. dry milk
1 large egg 2 tsp. active dry yeast
1-1/2 tsp. vanilla extract 3/4 cup raisins
1-1/4 tsp. almond extract 1/2 cup candied orange peel
Measure all ingredients into bread pan in the order listed above, beginning with
the column on the left, followed by the column on the right. Select Sweet setting.
Select crust setting if other than “Medium.” Press the “Start/Stop” button to begin the
breadmaking process. The display will begin counting down the minutes until the end
of the cycle. When the baking is complete, the display will read 0:00 and the unit will
signal (when this occurs, you may choose to press the “Start/Stop” button to cancel
the “Keep-Warm” cycle if desired). Remove the bread and enjoy!
Q
UICK
B
READ
I
NSTRUCTIONS
Unlike yeast breads, quick breads do not use yeast as the rising agent. Therefore,
the knead and rise cycles have been omitted. Instead, quick breads use baking
powder or baking soda along with steam to act as a leavening agent.
I
NSTRUCTIONS FOR MAKING
Q
UICK
B
READ
:
1. Measure all ingredients into bread pan. Position pan in baking chamber.
2. Select Quick Bread Setting. Press “Start/Stop”; let ingredients mix for 5 minutes.
Using rubber spatula, scrape down sides of the bread pan to eliminate flour
pockets in the corners.
3. When the quick bread has finished baking, press “Start/Stop” to cancel the
“Keep-Warm” feature. Remove pan to a heatproof surface and let cool in pan
5 minutes to allow bread to “set.” Remove bread from pan to wire rack
and cool completely before slicing.