Garlic-herb bread, Caraway-rye bread, Large loaf (1 1/2 pounds) – Oster Bread & Dough Maker User Manual

Page 21: Small loaf (1 pound)

Garlic-Herb Bread

Large Loaf (1 1/2 pounds)

1 1/4 cups water
1 tablespoon margarine or butter,

softened

2 cloves garlic, crushed
3 1/4 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves

1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water
2 teaspoons margarine or butter,

softened

1 clove garlic, crushed
2 cups Gold Medal® Better for Bread™

flour

1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon dried rosemary leaves
1/8 teaspoon dried thyme leaves
1/8 teaspoon dried basil leaves

1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Directions:

1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START.

(For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 pound loaf recipes. Select “2” for a desired medium crust color and
“3” for a desired dark crust color.)

5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated.
7. A fruit and nut beep is indicated at 32 minutes into the cycle.

Caraway-Rye Bread

Large Loaf (1 1/2 pounds)

1 1/4 cups water
1 tablespoon margarine or butter,

softened

2 1/2 cups Gold Medal® Better for

Bread™ flour

3/4 cup rye flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon caraway seed

1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water
2 teaspoons margarine or butter,

softened

1 1/2 cups Gold Medal® Better for

Bread™ flour

1/2 cup rye flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon caraway seed

1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast