Oster Bread/Dough Maker Owner's Manual page 39

All ingredients at room temperature (70°F-80°/21°C-27°C)
6 to 7 oz. water
2 Tbsp. butter or margarine
1/4 cup dry milk
1/4 cup quick cook oats
2 tsp. active dry yeast
Measure all ingredients into bread pan, except cornmeal. Select Dough setting.
Press "Start/Stop". When unit signals and display reads 0:00, press "Start/Stop"
and remove dough.
Sprinkle cornmeal over flat surface. Place dough on cornmeal and roll to 1/4-inch
thickness. Cut into 2-1/2 to 3-inch circles. Place dough, cornmeal-side-down, on an
ungreased baking sheet. Cover and let rise in a warm, draft-free place for 30 minutes.
Preheat electric griddle or fry pan to 250°F/121°C. Cook, cornmeal-side-down
about 8 minutes or until golden brown. turn and cook another 8 minutes.
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk
6 to 7 oz. milk
1/4 cup water
1 egg
2 Tbsp. sugar
Measure all ingredients into bread pan. Select Dough setting. Press "Start/Stop".
When unit signals and display reads 0:00, press "Start/Stop" and remove dough.
Shape as desired, Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.
see
C ' E
ASSIE S NGLISH
(Dough Setting – Timer OK)
1 tsp. salt
2-1/4 cups bread flour
1/4 cup wheat germ
2 Tbsp. sugar
1/4 cup cornmeal
D ' B
EBRA S UTTER
(Dough Setting – Not for Timer)
1 tsp. salt
1/4 cup butter
2-3/4 cups bread flour
2 tsp. active dry yeast
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