Oster 5836 User Manual & Bread Recipes page 53

Important: Carefully measure the hot water and make sure
it is between 115°-125"F
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 w i t I pour the
must
yeast. Yeast 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 baking pan into the breadmaker and close the lid.
5) Press "Select" button to choose the EXPRESSBAKETM
Onion Soup Bread B
pound loaf
1.5
1 cup and 2 tablespoonss
2 tablespoons oil
2 tablespoons sugar
3 cups bread flour
2 tablespoons dry onion soup mix
4 and 112 teaspoons Red Star@
Quick f?iseTM Yeast
Important: Carefully measure the hot water and make sure
it is between H5°-125"F by using a cooking thermometer.
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 baking pan into the breadmaker and close the lid.
by using a cooking thermometer.
2 p o u n d l o a f
h o t w a t e r
1 and l/2 cups plus 1 tablespoon
h o t w a t e r (115"-125°F)
3 tablespoons oil
3 tablespoons sugar
4 cups bread flour
3 tablespoons dry onion soup mix
2 tablespoons Red Star@ Quick RiseTM
Yeast
58 min.
(58 Minutes) setting.
(58 Minutes) setting.