Bread Soup Bowls
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Wow your family with their favorite soups served in edible bowls that are super easy to make.
Ingredients
- 2/3 cup milk
- 1 egg
- 3 tablespoons margarine or butter, cut up
- 3 cups bread flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 teaspoon active dry yeast or bread machine yeast
- 1/2 cup shredded cheese, such as cheddar, Swiss, or Monterey Jack
- Add the first 7 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
- Meanwhile, generously grease the outside of four 10-ounce custard cups or individual casseroles. Place, upside-down, on a greased large baking sheet(s) leaving 3 to 4 inches between cups.
- Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle about 2 tablespoons cheese onto half of each rectangle to within 1/2 inch of the edges. Moisten edges; fold each rectangle in half to form a 6-inch square. Seal edges.
- Drape the dough squares over the greased cups, pressing lightly. Do not let rise. Bake in 350 degree F oven for 20 to 25 minutes or until golden brown. If necessary, loosely cover with foil last 10 minutes to prevent overbrowning. Remove the bread bowls from cups; cool on wire racks. Makes 4 servings.
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