French onion-cheese bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 123 | - BARB DAY | |
| 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 | Egg;(or 1/4 c Egg Beaters) | |
| 1 | tablespoon | Vegetable oil |
| 10½ | ounce | Cond.French Onion soup; heat |
Directions
Add all ingredients into the pan in the order listed. MB Select white bread and push "Start." Wonderful for sandwiches or any-meal accompaniments, this bread can also provide 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 DAK'S GAZZETTE...#2