Recipes By Course - Breads
Ingredients
- 16 ounces hot roll mix
- 5 3/4 ounces pitted black olives, drained and dried
Directions
- Mix ingredients in a bowl according to package directions. Use Oster® Hand Mixer dough hooks to mix flour into liquid and for kneading. When you begin kneading, add olives and work into dough evenly.
- Let dough rest for 5 minutes.
- On a pan covered with parchment paper shape dough into tight round circle, dust with flour.
- Cut slits in the top and continue to follow directions on box for rising.
- Bake at 375° for 30 minutes or until golden.
- For crispier crust add a small pan of water to oven with bread or turn off oven when bread is done baking and leave bread in oven for 30 to 40 minutes.
Dried Olives
- Drain liquid from can of olives.
- Chop olives by hand or in Oster® Food Processor.
- Spread chopped olives out on a baking sheet and bake in 400° oven for 15 minutes. Or roll chopped olives in layers of paper towels and squeeze out liquid.
Ingredients
- 1-5/8 cups water
- 2 tsp salt
- 4 2/3 cups whole wheat flour
- 3 tsp active dry yeast
- 1/3 cup packed brown sugar
Directions
- 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 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.
- Snap the baking pan into the breadmaker and close the lid.
- Press "Select" button to choose the Whole Wheat setting.
- Press the "Crust Color" button to choose light, medium or dark crust.
- Press the "Start/Stop" button
Ingredients
- 1 3/8 cups water
- 1 1/2 tbsp vegetable oil
- 2 tbsp packed brown sugar
- 1-1/2 tsp salt
- 3 cups bread flour
- 1 cup rye flour
- 2 tsp active dry yeast
Directions
- 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 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.
- Snap the baking pan into the breadmaker and close the lid.
- Press "Select" button to choose the Whole Wheat setting.
- Press the "Crust Color" button to choose light, medium or dark crust.
- Press the "Start/Stop" button.
Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup pecans
- 2 eggs
- 1 cup vegetable oil
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1-1/2 cups carrot pieces, cut in 1-inch pieces
Directions
- Preheat oven to 350oF.
- Grease 9x5x3 inch loaf pan.
- Sift flour, baking soda, cinnamon and salt into large mixer bowl. Set aside.
- Blender chop nuts. Add dry ingredients.
- Put eggs, oil, sugar and vanilla extract into Osterizer® blender container. Cover and process at ON until smooth. Stop blender, add carrot pieces, cover and process at ON until carrots are finely chopped.
- Pour over dry ingredients and mix only until dry ingredients are moistened.
- Pour into prepared pan and bake 1 hour or until toothpick comes out clean.
- Cool 5 minutes in pan, then turn out on cake rack and cool completely.
Ingredients
- 1 cup orange juice, room temperature
- 2 tablespoons margarine, softened
- 1 egg, room temperature
- 1 teaspoon grated orange peel
- 1/2 cup dried sweetened cranberries
- 1/2 cup chopped walnuts
- 16 ounces hot roll mix (1 box)
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons orange juice
- 1/4 cup butter or margarine
- 1 cup confectioners' sugar
Directions
- First add juice, margarine and egg to bread pan.
- Then add orange peel, cranberries and nuts.
- On top of that, add flour mixture from hot roll mix box.
- Pour yeast from packet in hot roll mix box on top of flour.
- Bake in Oster® Breadmaker on sweet setting.
Cream Cheese Icing
- Add all ingredients into mixer bowl; beat, spread on top of warm bread.
- Add small amount of water or milk to thin if necessary.
Ingredients
- 2 small sweet potatoes, peeled and cut in approximately 2-inch chunks
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 egg white
- 1/3 cup safflower oil
- 1/4 cup vanilla or plain yogurt
- 1 cup orange juice
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup pecans, toasted and coarsely chopped (optional)
Directions
- Grease a 9 x 5 inch loaf pan.
- Preheat oven to 350°F.
- Place sweet potatoes in steamer and steam for 25 minutes, until they are tender and easily pierced with fork.
- In bowl, with an electric mixer beat sweet potatoes till creamy, about 1 minute.
- Add the sugars, egg, egg white, safflower oil, yogurt and orange juice and beat for another minute.
- Add the flour, baking power, baking soda, salt and cinnamon.
- Remove beaters and blend in pecans with spatula.
- Pour batter in loaf pan and bake in preheated oven for about 1 hour or until knife comes out clean when inserted.
- Cool on rack for about 30 minutes and then turn loaf onto rack to finish cooling.
Substitute 1 cup sweetened steamed apples for the sweet potatoes for an apple version of this quick bread.
Ingredients
- All ingredients at room temperature (70°F-80°F), except milk
- 2 tbsp sugar
- 1 tsp salt
- 2-3/4 cups bread flour
- 2 tsp active dry yeast
- 1/4 cup water
- 1 egg
- 7/8 cup milk
- 1/4 cup butter
Directions
- Measure all ingredients into bread pan.
- Select Dough setting.
- Press "Start/Stop".
- When unit signals and display reads, "0:00," press "Start/Stop" and remove dough.
- Shape as desired.
- Bake at 350°F for 25 to 30 minutes. Makes 12 rolls.
Ingredients
- 1 1/2 cup flour
- 2-3 ripe bananas mashed (1 cup)
- 3/4 cup sugar
- 1/2 cup margarine
- 2 tsp baking powder
- 1/4 cup milk
- 1/2 tsp baking soda
- 1 egg
- 1/2 tsp salt
Directions
- Combine flour, sugar, baking powder, baking soda, and salt.
- Add bananas, margarine, milk and egg.
- Pour into greased and floured Rice Bowl. Cover Rice Bowl with aluminum foil to prevent water from entering. Be sure the foil creates a tight seal around the Rice Bowl.
- Fill Water Reservoir to Max level.
- Place Rice Bowl in Steaming Bowl. Steam for 60 minutes.
Ingredients
- All ingredients at room temperature (70°F-80°F)
- 1-1/4 cups sourdough starter (see "Sourdough Starter," below)
- 3/4 cup warm water
- 1 3/4 tsp salt
- 4 cups bread flour
- 3 tbsp sugar
- 1-3/4 tsp active dry yeast
Directions
- 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 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.
- Snap the baking pan into the breadmaker and close the lid.
- Press "Select" button to choose the Basic setting.
- Press the "Crust Color" button to choose light, medium or dark crust.
- Press the "Start/Stop" button.
Ingredients
- 1 cup water
- 2 tbsp butter or margarine
- 1-1/2 tsp salt
- 3 cups bread flour
- 2 tbsp dry milk
- 1 tbsp sugar
- 2 tsp active dry yeast
Directions
- 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 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.
- Snap the baking pan into the breadmaker and close the lid.
- Press "Select" button to choose the Basic setting.
- Press the "Crust Color" button to choose light, medium or dark crust.
- Press the "Start/Stop" button.