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CREAMED SOUP BREAD BOWL DOUGH
Eggs, room temperature plus
enough Water 80°F/27°C to equal
Oil
Honey
Dry Milk
Salt
Bread Flour
Whole Wheat Flour
Rye Flour
Caraway Seeds
Dehydrated Onions
RED STAR
Active Dry Yeast
®
or
RED STAR
QUICK•RISE
®
or
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 25-30 minutes or until done. Allow to cool completely on a wire rack.
4. With a serrated knife, remove the top 1 inch of each bread bowl. Remove the center, leaving a
shell of
/
inch on sides and bottom.
1
2
5. Fill with approximately 1 cup of creamed soup (non-creamed soup will soak through the bread
bowl too easily.) Cut removed bread into 1 inch pieces and serve with soup.
Yeast
™
4 bowls
2
1 cup + 5 TBL
2 TBL
/
cup
1
4
3 TBL
2 tsp
2
/
cups
1
4
1 cup
1 cup
3 TBL
/
cup
1
4
2
/
tsp
3
4
1
/
tsp
3
4
1
/
tsp
3
4
62
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