Oster FPSTSM3711 Manual De Instrucciones página 19

Butter Cream Frosting
3 cups (360 g) confectioners' sugar
1 tsp (5 ml) vanilla extract
½ cup (112 g) butter or margarine, softened
3 to 4 tbsp (45-60 ml) milk
Combine sugar, butter and vanilla in mixer bowl. With flat beater, using speed 42, gradually add milk to
make desired consistency. Gradually increase to speed 11 and beat till light and fluffy.
Yield: enough to frost 8 or 9-inch (20 cm – 23 cm) inch 2-layer cake
Classic White Bread
1 cup (250 ml) milk
3 tbsp (38 gm) granulated sugar
1/3 cup (84 ml) water
1 pkg (2 ¼ tsp) active dry yeast 2 tbsp (30 gm) unsalted butter
1 ½ tsp (8.5 gm) salt
3 cups plus 2 tbsp (450 gm) unsifted bread flour
In small saucepan, combine milk, water and butter; heat to lukewarm 110° to 115° F (43° to 46° C).
Using dough hook, combine 2 cups flour, sugar, yeast and salt on speed 2 until blended. Add milk
mixture and mix until fully blended, about 2 min (minutes). Add remaining flour, 1/2 cup at a time, and
beat on speed 2 until mixture leaves the sides of the bowl. Gradually increase speed to 4 and knead
dough 5 to 7 min (minutes) till smooth and elastic.
Turn dough out onto lightly floured board and shape into a ball. Place in large greased bowl, turning to
coat top of dough. Cover and let rise in draft free place until doubled, about 1 hr (hour). Punch dough
down and roll into 12 by 8-inch (30 cm x 20 cm) rectangle. Starting at short end, roll up tightly. Pinch
edges to seal and turn ends under. Place in greased 9 x 5 x3-inch (23 cm x 12 cm x 8 cm) loaf pan.
Cover and let rise till doubled, about 30 min (minutes).
Bake at 400° F (205° C) for 30 min (minutes) or until bread sounds hollow when tapped on bottom.
Remove from pan and cool on wire rack at least 2 hr (hours).
Yield: 1 loaf of bread
E n g l i s h 9