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
1 x -Spreadery Cheese
1 x -Snack +1 Tablespoon
1 ea Egg;(or 1/4 c Egg Beaters)
1 tb Vegetable oil
10 1/2 oz 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
Yields
1 Servings