Oster Bread/Dough Maker Owner's Manual page 42

M
ULTI
All ingredients at room temperature (70°F-80°/21°C-27°C)
Water
Salt
Olive Oil or Vegetable Oil
Bread flour
Quick cook oatmeal
Whole wheat flour
Brown sugar, packed
Cinnamon
Active Dry Yeast
Raisins
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.
Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wrap rope around
four fingers, moisten ends, overlap and join ends. Turn circle inside out. Place shaped
bagels on greased baking sheet at least 1 inch apart. Cover with lightly dampened cloth.
Allow to rise until puffy, about 30 minutes. Heat 4 to 6 quarts water to a boil in Dutch
oven or stockpot. Drop 2 to 3 bagels into boiling water. Boil 1-1/2 minutes on each
side. Remove with slotted spoon and drain on towel. Repeat with remaining bagels.
Lightly grease baking sheet or dust with cornmeal to prevent from sticking. Bake in
preheated 400°F/212°C oven for 20 to 25 minutes or until golden brown. For crispier
crust, spritz bagels several times with water during baking.
All ingredients at room temperature (70°F-80°/21°C-27°C)
Water
Salt
Vegetable oil
Bread flour
Sugar
Active Dry Yeast
Raisins
Follow the instructions from above for Multi-Grain Cinnamon Raisin Bagels.
-G C
RAIN INNAMON
(Dough Setting – Timer OK)
1.5-Pound
6 to 8 oz.
1-1/2 tsp.
1 Tbsp.
2 cups
1/2 cup
1/4 cup
1 Tbsp.
1-1/2 tsp.
1-1/2 tsp.
1/2 cup
K ' B E
EN S ASIC GG
(Dough Setting – Not for Timer)
1.5-Pound
4 to 6 oz.
1-1/2 tsp.
1-1/2 Tbsp.
2-1/2 cups
1 Tbsp.
1-1/2 tsp.
1/2 cup
43
R B
AISIN AGELS
2-Pound
10 to 11 oz.
2 tsp.
2 Tbsp.
2-3/4 cups
2/3 cup
1/3 cup
1-1/2 Tbsp.
2 tsp.
2 tsp.
3/4 cup
M 6 - 10 B
AKES
B
AGELS
2-Pound
7 to 8 oz.
2 tsp.
2 Tbsp.
3-1/3 cups
1-1/2 Tbsp.
2 tsp.
3/4 cup
AGLES