Oster Bread Maker User Manual download pdf (Page 55)

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Rye Bread

EXPRESS%AKETM

80 min.

1 and l/4 cups hot beer (115’-125°F)

l/4 cup oil

3 tabtespoons packed brown sugar

1 teaspoon salt

3 cups bread flour

1 cup rye flour

and

112

tablespoons caraway seeds

314

teaspoons ground fennel

3/4 teaspoon fresh orange zest (finely ground orange peel)

2 tablespoons Red Star@ Quick RiseTM Yeost

Important: Carefully measure the hot water and make sure

it is between

lW-125”f

by using a cooking thermometer.

1) Measure and add liquid ingredients 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 wilt 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 halting pan into the breadmaker and close the lid.

5) Press “Select” button to choose the EXW?ESS6AKETM (80 Minutes) setting.

(

6) Press the “Start/Stop” button.

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Oster Bread Maker User Manual Page 55