Creamed Soup Bread Bowl Dough - Breadman AUTOMATIC BREAD MAKER Instruction Manual & Recipe Manual

CREAMED SOUP BREAD BOWL DOUGH

Ingredients:
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
Oil
Honey
Dry Milk
Salt
Bread Flour
Whole Wheat Flour
Rye Flour
Caraway Seeds
Dehydrated Onions
Active Dry Yeast
Select Dough Cycle
NOTE: Any 2 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 golden brown. 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 1/2-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).
NOTE: Chili and stew work well in bread bowls.
2 LB
4 Bowls
2
1 cup + 5 TBL
2 TBL
1/4 cup
3 TBL
2 tsp
2-1/4 cups
1 cup
1 cup
3 TBL
1/4 cup
2 tsp
90