82
CREAMED SOUP BREAD BOWL DOUGH
Ingredients: 2 LB
4 Bowls
Egg, large, room temperature plus 2
enough Water, 80ºF/27ºC
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 tsp
Select Dough Cycle
NOTE: Any 2 LB. 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 doubled in size.
3. Bake at 350ºF/177ºC for 25 to 30 minutes or until golden brown. 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).
NOTE: Chili and stew work well in bread bowls.
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