Oster Bread/Dough Maker Owner's Manual page 41

All ingredients at room temperature (70°F-80°/21°C-27°C)
1-1/2 lb. recipe Classic White Bread Dough
2 Tbsp. butter or margarine, softened
2 tsp. ground cinnamon
Combine all ingredients for Classic White recipe in bread pan. Select Dough setting.
Press "Start/Stop". When unit signals and display reads 0:00, press "Start/Stop"
and remove dough.
On a lightly floured surface, roll dough into rectangle (15 x 9-inches), spread soft
butter on dough. Mix sugar and cinnamon; sprinkle over butter. Roll up tightly,
beginning at 15-inch side. Pinch edges to seal. Stretch roll to make even. Cut nine
1-1/2-inch slices. Arrange in a greased 9 x 9 x 2-inch square pan, spacing evenly.
Cover; let rise until double in size; about 40 minutes. Preheat oven to 375°F/191°C.
Bake 25 to 30 minutes or until golden brown. Cool on wire rack for 10 minutes.
Top warm rolls with glaze (see page 41).
All ingredients at room temperature (70°F-80°/21°C-27°C)
Water
Salt
Olive Oil or Vegetable Oil
All-purpose flour
Active Dry Yeast
Combine 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 12 x 15-inch jelly roll pan or greased 12-inch round (1-1/2 pound
recipe), or 14-inch round pizza pan (2 pound recipe Preheat oven to 400°F/204°C.
Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15 to 20
minutes, or until crust is golden brown.
P T
OPPINGS (optional)
IZZA
1 cup (8 oz.) prepared pizza sauce
1/2 lb. bulk pork sausage,
browned and drained
1/3 cup chopped onions
C R
INNAMON OLLS
(Dough Setting – Timer OK)
1/4 cup sugar
Powdered Sugar Glaze (page 41)
J ' P C
IM S IZZA RUST
(Dough Setting – Timer OK)
1.5-Pound
7 to 8 oz.
1/2 tsp.
2 Tbsp.
3 cups
1-1/2 tsp.
1 pkg. (3 – 4 oz.) sliced pepperoni
1 can (4 oz.) mushroom steps
and pieces, drained
1 cup chopped green peppers
42
M 9 R
AKES OLLS
2-Pound
10 to 11 oz.
3/4 tsp.
3 Tbsp.
4 cups
2 tsp.