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 both 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.
CREAMED SOUP BREAD BOWL DOUGH
2 pounds
4 bow l s
eggs room temperature plus 2
enough water 80°F/27°C to equal 1 cup + 5 T B L
o i l 2 T B L
h o n e y 1/4 cup
d ry milk 3 T B L
s a l t 2 tsp
bread flour 2 1/4 cups
whole wheat flour 1 cup
rye flour 1 cup
c a r away seeds 3 T B L
d e hy d rated onions 1/4 cup
a c t i v e dry ye a s t 2 3/4 tsp
P ro g r a m 1 0
N o t e :A ny 2 pound bread or dough recipe may be used; mix on dough progra m .
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