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CREAMED SOUP BREAD BOWL DOUGH
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 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
Program: DOUGH
Note: Any 2 pound bread or dough recipe may be used; mix on dough pro g r a m .
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 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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