| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
French |
B/m, Breads, Dak |
1 |
Servings |
INGREDIENTS
| 1 |
|
Yeast |
| 1/4 |
t |
Ginger |
| 1/4 |
t |
Sugar |
| 3 |
c |
Better for Bread flour |
| 1/2 |
c |
Wheat flour |
| 2 |
T |
Gluten |
| 1 |
t |
Salt |
| 1 |
T |
Dried minced onion |
| 1/2 |
c |
Kraft French Onion |
|
|
Spreadery Cheese |
|
|
Snack +1 Tablespoon |
| 1 |
|
Egg, or 1/4 c Egg Beaters |
| 1 |
T |
Vegetable oil |
| 10 1/2 |
oz |
Cond.French Onion soup, heat |
INSTRUCTIONS
Add all ingredients into the pan in the order listed. Select white
bread and push "Start." Wonderful for sandwiches or any-meal
accompaniments, this bread can also rovide a spectacular presentation
from first- course French onion soup for a haute cuisine dinner.
Spread 1 full-round slice per person with butter (or Kaplan's Better
Than Butter) and dust with grated Parmesan cheese. Cut circles out of
the centers with a coffee can, place outer rings and circles on a
cookie sheet and slide under an oven broiler to brown. To serve: put
one cutout in the bottom of each soup bowl, ladle in hot soup, then
place the crusty outer rings atop the bowls. Shared by Barb Day From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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