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Creamed Soup Bread Bowl Dough
Select Dough cycle.
Note: Any 2.0 LB. bread or dough recipe may be used; mix on dough program.
4 bowls
eggs room temperature plus
enough water 80º F/27º C to equal
2
1 cup + 5 TBL
oil 2 TBL
honey cup
dry milk 3 TBL
salt 2 tsp
bread flour 2- cups
whole wheat flour 1 cup
rye flour 1 cup
caraway seeds 3 TBL
dehydrated onions cup
active dry yeast 2- tsp
Method
1. Place dough on a lightly floured surface and divide into four equal pieces. Shape
into four smooth round balls and place on a greased baking sheet.
2. Cover and let rise in a warm place for one hour or until double in size.
3. Bake in a conventional oven at 350º F/177º C for 25 to 30 minutes or until done.
Allow to cool completely on a wire rack.
4. With a serrated knife, remove the top one-inch of each bread bowl. Remove the
center, leaving a shell of -inch on sides and bottom.
5. Fill with approximately one cup of creamed soup. (Non-creamed soup will soak
through the bread bowl too easily. You may also fill the bread bowl with chile, stew
or melted brie cheese.) Cut removed bread into one-inch pieces and serve with
soup.
Breadmaker Owner’s Manual
72