Oster EXPRESSBAKE 102819 - Manual (Page 43)

3) Use your finger to form a well (hole) In the flour where you will pour the
yeast. Yeast must NEVER come into contact wlth 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
5) Press ‘Select” button to choose the Basic setting.
6) Press the “Crust Color” button to choose Light. medium or dark crust.
Press the ‘Start/Stop” button.
Sourdough Bread
All ingredients at room temperature
1 and cups sourdough starter (see ‘Sourdough Starter,” below)
cup warm water
1 and teaspoons salt
4 cups bread flour
3 tablespoons sugar
and teaspoons active dry yeast
1) Measure and add liquid ingredients (including sourdough starter)
to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a well (hole) in the flour where you wilt pour the
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.
5) Press ‘Select” button to choose the Basic settlng.
6) Press the “Crust Color” button to choose medium or dark crust.
Press the ‘Start/Stop” button.
Sourdough Starter
2 and teaspoons active dry yeast
2 cups warm water
2 cups all-purpose flour
1) In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast
and warm water. Let stand 10 minutes.
2) Add flour: mix until thick batter forms. Batter need not be smooth.
3) Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap.
Let stand in warm place for 24 hours.
4) Stir: cover loosely Place starter In a warm place for 2 to 3 days
or until it and smells sour: stir once a day.
5) Cover loosely with wrap or plastic cover: refrigerate.