| 4 bowls |
Eggs, room temperature plus | 2 |
enough Water 80°F/27°C to equal | 1 cup + 5 TBL |
Oil | 2 TBL |
Honey | 1/4 cup |
Dry Milk | 3 TBL |
Salt | 2 tsp |
Bread Flour | 21/4 cups |
Whole Wheat Flour | 1 cup |
Rye Flour | 1 cup |
Caraway Seeds | 3 TBL |
Dehydrated Onions | 1/4 cup |
RED STAR® Active Dry Yeast | 23/4 tsp |
or |
|
RED STAR® QUICK•RISE™ Yeast | 13/4 tsp |
or | 13/4 tsp |
Bread Machine Yeast |
Program: DOUGH
NOTE: Any 2 pound 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 double in size.
3.Bake at 350°F/177°C for
4.With a serrated knife, remove the top 1 inch of each bread bowl. Remove the center, leaving a shell of 1/2 inch on sides and bottom.
5.Fill with approximately 1 cup of creamed soup
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