Oster 5834 User's Manual | Page 10

Oster Bread Maker User's Manual - 5834.
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This takes care of all of the liquid ingredients for the

recipe. Next come the dry ingredients.

4 Measure 4 cups of bread flour. Make sure not to

“overpack” the flour into the cup. To avoid over packing,

a good trick is to fill the measuring cup to overflowing,

then tap the side of the cup with a knife or spatula to

remove air pockets. Level off the measuring cup with the

knife or spatula. Pour the flour into the bread pan.

5 Measure 2 tablespoons of sugar. Again, make sure to

level off the tablespoons for an exact measurement.

Add the sugar into the bread pan.

6 Measure 4 teaspoons of dry milk. Level off the

teaspoons of dry milk like all of the rest of the dry

ingredients. Add the dry milk to the bread pan.

7 Measure 2 teaspoons of salt. It is especially important to

measure the salt precisely because too much salt, even

a little, can affect the rising of the dough. Add the salt

to the bread pan.

8 Before adding the yeast, use

your finger to form a well

(hole) in the flour where you

will pour the yeast. Yeast must

NEVER come into contact with

a liquid when you are adding

ingredients.

Measure (again, leveling off) 2 teaspoons of yeast and

carefully pour it into the well you made in the flour.

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