Oster Bread/Dough Maker Owner's Manual page 40

All ingredients at room temperature (70°F-80°/21°C-27°C), except milk
6 to 7 oz. milk
1 egg yolk
2-1/4 cups bread flour
2 tsp. active dry yeast
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.
Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan. Add topping.
T
OPPING
2 Tbsp. butter, melted
1 tsp. ground cinnamon
Powdered Sugar Glaze, optional
Drizzle butter over dough. In small bowl, mix sugar, cinnamon and nuts; sprinkle
onto butter. Cover; let rise in warm place about 30 minutes. Bake in preheated oven
(375°F/191°C) 20 to 25 minutes, until golden brown. Cool 10 minutes in pan on
rack. Drizzle with powdered sugar glaze if desired.
P S
OWDERED UGAR
(for Coffee Cakes and Sweet Rolls)
1 cup sifted powdered sugar
1 or 2 Tbsp. water or milk
In a small bowl, combine all ingredients and blend until smooth. Spread or drizzle
glaze on slightly warm coffee cake or sweet rolls.
C C
OFFEE AKE
(Dough Setting – Not for Timer)
1 tsp. salt
1 Tbsp. butter or margarine
1/4 cup sugar
1/2 cup sugar
1/2 cup chopped pecans
G
LAZE
1 tsp. butter or margarine, softened
1/2 tsp. vanilla
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M E C 1 C
AKES NOUGH TO OVER
M E C 1 C
AKES NOUGH TO OVER
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OFFEE AKE
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OFFEE AKE
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OFFEE AKE