Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Yeast |
| ¼ teaspoon | Ginger |
| ¼ teaspoon | Sugar |
| 3 cups | Better for Bread flour |
| ½ cup | Wheat flour |
| 2 tablespoons | Gluten |
| 1 teaspoon | Salt |
| 1 tablespoon | Dried minced onion |
| ½ cup | Kraft French Onion Spreadery Cheese Snack +1 Tablespoon |
| 1 each | Egg;(or 1/4 c Egg Beaters) |
| 1 tablespoon | Vegetable oil |
| 10½ ounce | Cond.French Onion soup, heat |
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