| 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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