Oster EXPRESSBAKE CKSTBRTW20 User Manual
Page 34
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34
Coff ee Cake (no Delay Timer)
Dough
All ingredients at room temperature (70–80°F), except milk
1/4 cup sugar
1 teaspoon salt
2 and 1/4 cups bread fl our
2 teaspoons active dry yeast
1 Measure all ingredients into bread pan.
2
Press and hold down the “Start/Stop” button to clear the display.
3
Press the “Menu Select” button to choose the dough setting.
4
Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting.
When dough is ready, the unit will signal and the display will read “0:00.”
5
Press “Start/Stop” button and hold it down until you hear a beep and the display clears.
6
To remove the bread pan, grasp the handle fi rmly and lift the pan out.
7
Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan.
8
Add topping. Makes 1 coff ee cake. (See “Topping” recipe, right.)
Topping
Dough
2 tablespoons butter, melted
1 teaspoon ground cinnamon
Powdered Sugar Glaze, optional (see recipe below)
1
Drizzle butter over dough.
2
In a small bowl, mix sugar, cinnamon and nuts; sprinkle onto butter. Cover; let rise in warm place
about 30 minutes.
3
Bake in preheated oven (375°F) 20 to 25 minutes, until golden brown.
4
Cool 10 minutes in pan on rack.
5
Drizzle with powdered sugar glaze if desired. Makes enough to cover one coff ee cake
Powdered Sugar Glaze
Dough
(for Coff ee Cakes and Sweet Rolls)
1 cup sifted powdered sugar
1 or 2 tablespoons water or milk
1 In a small bowl, combine all ingredients and blend until smooth.
2
Spread or drizzle glaze on slightly warm coff ee cake or sweet rolls. Makes enough to cover
1 coff ee cake.
1 egg yolk
3/4 to 7/8 cup milk
1 tablespoon butter or margarine
1/2 cup sugar
1/2 cup chopped pecans
1 teaspoon butter or margarine, softened
1/2 teaspoon vanilla