Parmesan-Pepper - Oster 5845 User Manual

Parmesan-Pepper Bread
Do not use the delay bake option for this recipe.
Extra Large Loaf (2-1/2 pounds)
1-1/2 cups water
1 tablespoon olive or vegetable oil
4 -1/2 cups bread flour
3/4 cup grated Parmesan cheese
1 tablespoons sugar
1 teaspoons salt
3/4 teaspoon freshly ground black or green peppercorns
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Large Loaf (2 pounds)
1-1/2 cups water
4 teaspoons olive or vegetable oil
4 cups bread flour
2/3 cup grated Parmesan cheese
4 teaspoons sugar
1-1/2 teaspoons salt
1 teaspoon freshly ground black or green peppercorns
1-3/4 teaspoons regular active dry yeast
OR
1-3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting
Select setting for rapid bake for all size white breads. The "Rapid Bake"setting reduces baking time
by 10% to 20%, but may result in a smaller loaf size.
5. Press START. Bread will be done baking in the number of hours indicated.
Medium Loaf (1-1/2 pounds)
1 cup plus 2 tablespoons water
1 tablespoon olive or vegetable oil
3-1/4 cups bread flour
1/2 cup grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon freshly ground black or green peppercorns
1-3/4 teaspoons regular active dry yeast
OR
1-3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup water
2 teaspoons olive or vegetable oil
2 cups bread flour
1/3 cup grated Parmesan cheese
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black or green peppercorns
1-1/2 teaspoons regular active dry yeast
OR
1-1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
, 2.0-lb, select setting and for 2.5-lb., select setting .
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