Oster EXPRESSBAKE 102819 - Manual (Page 55)

Rye Bread
80 min.
1 and cups hot beer
cup oil
3 tabtespoons packed brown sugar
1 teaspoon salt
3 cups bread flour
1 cup rye flour
and tablespoons caraway seeds
teaspoons ground fennel
teaspoon fresh orange zest (finely ground orange peel)
2 tablespoons Red Quick Yeost
Important: Carefully measure the hot water and make sure
it is between
by using a cooking thermometer.
1) Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a (hole) in the flour where you 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 pan into the breadmaker and close the lid.
Press “Select” button to choose the (80 Minutes) setting.
Press the “Start/Stop” button.
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