CREAMED SOUP BREAD BOWL DOUGH
Ingredients: | 4 Bowls |
Egg, large, room temperature plus | 2 |
enough Water, 80ºF/27ºC |
|
to equal | 1 cup + 5 TBL |
Oil | 2 TBL |
Honey | 1/4 cup |
Dry Milk | 3 TBL |
Salt | 2 tsp |
Bread Flour | |
Whole Wheat Flour | 1 cup |
Rye Flour | 1 cup |
Caraway Seeds | 3 TBL |
Dehydrated Onions | 1/4 cup |
Active Dry Yeast | 2 tsp |
|
|
Select Dough Course | 11 |
NOTE: Any 2.0 LB. bread or dough recipe may be used; mix on Dough program.
Method:
1.Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into 4 smooth round balls and place on a greased baking sheet.
2.Cover and let rise in a warm place for 1 hour or until doubled in size.
3.Bake at 350ºF/177ºC for 25 to 30 minutes or until done. Allow to cool completely on a wire rack.
4.With a serrated knife, remove the top
5.Fill with approximately 1 cup of creamed soup
*Chili and stew work well in bread bowls.
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