Toastmaster tbr15 - Bread Bowl Dough; Creamed Soup Bread Bowl Dough

53.
52.
Bread Maker Use and Care Guide
Party Dip Bread Bowl Dough
1 bowl
Water 80°F/27°C 1
1
⁄4 cups
Sugar 1 TBL
Salt 1 tsp
Bread Flour 3
1
⁄3 cups
RED STAR
®
Active Dry Yeast 1 TBL
or
RED STAR
®
QUICK•RISE
™
Yeast 2 tsp
or
Bread Machine Yeast 2 tsp
Program: DOUGH
Note: Any 1.5 pound bread or dough recipe may be used; mix on dough program.
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 sides and bottom.
5. Fill with 3 cups of dip. Cut removed bread into 1 inch pieces and serve with dip.
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.
Creamed Soup Bread Bowl Dough
4 bowls
Eggs, room temperature plus 2
enough Water 80°F/27°C 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
RED STAR
®
Active Dry Yeast 2
3
⁄4 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
3
⁄4 tsp
or
Bread Machine Yeast 1
3
⁄4 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
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.) Cut removed bread into 1 inch pieces and serve with soup.