Traditional white bread, Potato bread, Large loaf (1 1/2 pounds) – Oster Bread & Dough Maker User Manual
Page 20: Small loaf (1 pound)
19
Traditional White Bread
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
1 tablespoon margarine or butter,
softened
3 cups Gold Medal® Better for Bread™
flour
2 tablespoons sugar
1 tablespoon dry milk
1 1/2 teaspoons salt
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 plus 2 tablespoons water
2 teaspoons margarine or butter,
softened
2 cups Gold Medal® Better for Bread™
flour
1 tablespoon sugar
2 teaspoons dry milk
1 teaspoon salt
1 1/4 teaspoons regular active dry yeast
OR
1 1/4 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: Press SELECT until the desired bread setting number is displayed. Press START.
(For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 pound loaf recipes. Select “2” for a desired medium crust color and
“3” for a desired dark crust color.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated.
7. A fruit and nut beep is indicated at 32 minutes into the cycle.
White Bread R e c i p e s
Potato Bread
Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 tablespoons margarine or butter,
softened
3 1/4 cups Gold Medal® Better for
Bread™ flour
1/2 cup mashed potato mix (dry)
1 tablespoon sugar
1 1/2 teaspoons salt
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
1 tablespoon margarine or butter,
softened
2 cups Gold Medal® Better for
Bread™ flour
1/3 cup mashed potato mix (dry)
2 teaspoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast