Toastmaster WBYBM1 manual Creamed Soup Bread Bowl Dough, Dehydrated onions

Breadmaker Owner’s Manual

Creamed Soup Bread Bowl Dough

Select Dough cycle.

Note: Any 2.0 LB. bread or dough recipe may be used; mix on dough program.

	4 bowls
eggs room temperature plus	2
enough water 80º F/27º C to equal	1 cup + 5 TBL
oil	2 TBL
honey	1⁄4 cup
dry milk	3 TBL
salt	2 tsp
bread flour	2-1⁄4 cups
whole wheat flour	1 cup
rye flour	1 cup
caraway seeds	3 TBL
dehydrated onions	1⁄4 cup
active dry yeast	2-3⁄4 tsp

Method

1.Place dough on a lightly floured surface and divide into four equal pieces. Shape into four smooth round balls and place on a greased baking sheet.

2.Cover and let rise in a warm place for one hour or until double in size.

3.Bake in a conventional oven at 350º F/177º C for 25 to 30 minutes or until done. Allow to cool completely on a wire rack.

4.With a serrated knife, remove the top one-inch of each bread bowl. Remove the center, leaving a shell of 1⁄2-inch on sides and bottom.

5.Fill with approximately one cup of creamed soup. (Non-creamed soup will soak through the bread bowl too easily. You may also fill the bread bowl with chile, stew or melted brie cheese.) Cut removed bread into one-inch pieces and serve with soup.

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