pumba
DIS PUMBARIZER
- Joined
- Dec 28, 1999
- Messages
- 24,003
BREAD SOUP BOWLS
1 1/2-pound capacity (2-pound capacity)
2/3 ( 3/4) cup milk
1 (2) eggs
3 tablespoons ( 1/4 cup) margarine or butter, cut up
3 (4) cups bread flour
1 tablespoon (4 teaspoons) sugar
3/4 (1) teaspoon salt
1 (1 1/4) teaspoons active dry yeast or bread machine yeast
1/2 ( 3/4) cup shredded cheese, such as cheddar, Swiss or Monterey Jack
Add the first seven ingredients to the 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 (or six for 2-pound version) 10-ounce custard cups or individual casseroles. Place upside-down on a greased large baking sheet(s), leaving three to four inches between cups.
Divide 1 1/2-pound dough into four portions (divide the 2-pound dough into six portions). On a lightly floured surface, roll each portion into a 12-by-6-inch rectangle. Sprinkle about 2 tablespoons cheese onto half of each rectangle to within one-half 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 a 350-degree oven for 20 to 25 minutes or until golden brown. If necessary, loosely cover with foil for last 10 minutes to prevent overbrowning. Remove the bread bowls from cups; cool on wire rack
1 1/2-pound capacity (2-pound capacity)
2/3 ( 3/4) cup milk
1 (2) eggs
3 tablespoons ( 1/4 cup) margarine or butter, cut up
3 (4) cups bread flour
1 tablespoon (4 teaspoons) sugar
3/4 (1) teaspoon salt
1 (1 1/4) teaspoons active dry yeast or bread machine yeast
1/2 ( 3/4) cup shredded cheese, such as cheddar, Swiss or Monterey Jack
Add the first seven ingredients to the 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 (or six for 2-pound version) 10-ounce custard cups or individual casseroles. Place upside-down on a greased large baking sheet(s), leaving three to four inches between cups.
Divide 1 1/2-pound dough into four portions (divide the 2-pound dough into six portions). On a lightly floured surface, roll each portion into a 12-by-6-inch rectangle. Sprinkle about 2 tablespoons cheese onto half of each rectangle to within one-half 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 a 350-degree oven for 20 to 25 minutes or until golden brown. If necessary, loosely cover with foil for last 10 minutes to prevent overbrowning. Remove the bread bowls from cups; cool on wire rack
