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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 mi!k......................................................................................................................................................................3 TBL ...........................................................................................................................................
..........saIt .........................................................................................................2 tsp
.............breadfi°ur .........................................................................................................................2 1/4 cups.............................................................................................................
...........whole wheat flour ............................................................................................1 CuP.........................................................................................
rye flour ...........................................................................................................................................................................1 cup................................................................................................................................................
.............................caraway seeds 3 TBL.................................................................................................................................
#ehYd[ate# onipn s ]/4 £up
active dry yeast 2 3/4 tsp
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 1/2 inch on both 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.
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