62
CREAMED SOUP BREAD BOWL DOUGH
4 bowls
Eggs, room temperature plus
2
enough Water 80°F/27°C to equal
1 cup + 5 Tbsp .
Oil
2 Tbsp .
Honey
¼ cup
Dry Milk
3 Tbsp .
Salt
2 tsp .
Bread Flour
2¼ cups
Whole Wheat Flour
1 cup
Rye Flour
1 cup
Caraway Seeds
3 Tbsp .
Dehydrated Onions
¼ cup
RED STAR® Active Dry Yeast
2¾ tsp .
or
RED STAR® QUICK•RISE™ Yeast
1¾ tsp .
or
Bread Machine Yeast
1¾ 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 ½ 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 .
Summary of Contents for TR520B
Page 2: ......
Page 6: ......
Page 12: ...10 ...
Page 25: ...23 CHECK LIST ...
Page 29: ...RecipeGuide ForYourBreadMaker ...