Breadman TR520B Instruction Manual page 65

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™ Yeast
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 ½ inch on sides and bottom .
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 .
4 bowls
2
1 cup + 5 Tbsp .
2 Tbsp .
¼ cup
3 Tbsp .
2 tsp .
2¼ cups
1 cup
1 cup
3 Tbsp .
¼ cup
2¾ tsp .
1¾ tsp .
1¾ tsp .
62