Oster 5838-EXPRESSBAKE-BREAD-MAKER - Onion Soup Bread

Important: Carefully measure the hot water and make sure it is
between 115°–125° F by using a cooking thermometer.
Only use Red Star® Quick•Rise™ yeast.
1) Measure and add liquid ingredients to the bread pan.
2)Measure and add dry ingredients (except yeast) to the bread pan.
3)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 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 EXPRESSBAKE™ (58 Minutes) setting.
6)Press the “Start/Stop” button.
Onion Soup Bread
Important: Carefully measure the hot water and make sure it is
between 115°–125° F by using a cooking thermometer.
Only use Red Star® Quick•Rise™ yeast.
1) Measure and add liquid ingredients to the bread pan.
2)Measure and add dry ingredients (except yeast) to the bread pan.
3)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 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 EXPRESSBAKE™ (58 Minutes) setting.
6)Press the “Start/Stop” button.
51
EXPRESSBAKE™ 58 min.
1.5 pound loaf
1 cup and 2 tablespoons hot water
(115°–125° F)
2 tablespoons oil
2 tablespoons sugar
3 cups bread flour
2 tablespoons dry onion soup mix
4 and 1/2 teaspoons Red Star®
Quick•Rise™ yeast
2 pound loaf
1 and 1/2 cups hot water
(115°–125° F)
3 tablespoons oil
3 tablespoons sugar
4 cups bread flour
3 tablespoons dry onion soup mix
2 tablespoons Red Star®
Quick•Rise™ yeast