| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
French |
Breads, B/m, Dak |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Sugar |
| 3 |
c |
Better for Bread flour |
| 1/2 |
c |
Wheat flour |
| 2 |
tb |
Gluten |
| 1 |
ts |
Salt |
| 1 |
tb |
Dried minced onion |
| 1/2 |
c |
Kraft French Onion Spreadery Cheese Snack +1 Tablespoon |
| 1 |
|
Egg;(or 1/4 c Egg Beaters) |
| 1 |
tb |
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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