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 both sides and bottom.
5. Fill with 3 cups of dip. Cut removed bread into 1 inch pieces and serve with dip.
PA RTY DIP BREAD BOWL DOUGH
1 1/2 pounds
1 bow l
water 80°F/27°C 1 1/4 cups
s u g a r 1 T B L
s a l t 1 tsp
bread flour 3 1/2 cups
a c t i ve dry ye a s t 1 T B L
P ro g r a m 1 0
N o t e : A ny 1 1/2 pound dough or bread recipe may be used; mix on dough progra m .
54
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.
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