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PARTY DIP BREAD BOWL DOUGH
1 bowl
Water 80°F/27°C 1
1
/4 cups
Sugar 1 TBL
Salt 1 tsp
Bread Flour 3
1
/3 cups
RED STAR
®
Active Dry Yeast 1 TBL
or
RED STAR
®
QUICK•RISE
™
Yeast 2 tsp
or
Bread Machine Yeast 2 tsp
Program: DOUGH
NOTE: Any 1.5 pound bread or dough recipe may be used; mix on dough program.
METHOD...
1. Place dough on a lightly floured surface. Shape into a large smooth round ball 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 30-40 minutes or until done. Allow to cool completely on a wire rack.
4. With a serrated knife, remove the top 1-2 inches of the bowl. Remove the center, leaving a shell
of
1
/2 inch on sides and bottom.
5. Fill with 3 cups of dip. Cut removed bread into 1 inch pieces and serve with dip.
SHREDDED BEEF DIP
Dried beef, chopped 5 oz
Cream Cheese, softened 2-8 oz pkg.
Sour Cream
1
/2 cup
Green Onions, chopped 6
Accent
®
Seasoning 2
1
/2 tsp
Worcestershire
®
Sauce to taste
Mix and chill before serving.
Makes 3 Cups
SHRIMP DIP
Canned Shrimp, drained and mashed 2 small cans
Cream Cheese, softened 8 oz pkg
Mayonnaise 1 cup
Green Onions, chopped 3
Mix and chill before serving.
Makes 3 Cups
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 65