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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Bread Machine: Egg Bread Recipe

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This recipe for Bread Machine: Egg Bread is from The Original Brenteson Buffet plus more from the Jacobsens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 LB LARGE LOAF:
1 1/2 c. Milk
1 1/2 T. Butter
1 Egg
3 1/4 c. Bread flour
3 T. Sugar
1 1/2 tsp. Salt
2 tsp Dry yeast

1 1/2 LB MEDIUM LOAF:
1 c. Milk
1 T. Butter
1 Egg
2 3/4 c. Bread flour
2 T. Sugar
1 1/4 tsp. Salt
1 1/2 tsp Dry yeast

1 LB SMALL LOAF:
2/3 c. Milk
2 tsp. Butter
1 Egg
2 c. Bread flour
1 T. Sugar
1 tsp. Salt
1 tsp Dry yeast
Directions:
Directions:
Place in bread machine in order given.

When dough cycle is finished, divide dough into number of bread bowls desired. Form dough into balls and let rest for 10 minutes. Pat into 6-inch circles. Grease outside of bowls, working dough with hands to cover bowl. Set bowls, dough side up, on baking sheet which has been coated with a nonstick spray. Let rise until doubled. Bake at 350º for 15 to 20 minutes. Carefully remove bowls, using pot holders. Put bread bowls, open side up, on baking pan. Bake for 5 minutes. Use for chef salad, taco salad, chili, spaghetti, etc.

Note: For large bread bowls, use a 6-inch-diameter bowl and for smaller bread bowls use a 4 to 5-inch bowl and large-size custard cups. 1 1/2 pounds of bread will make 4 average-size bread bowls.

We prefer stainless steel bowls. We have tried different recipes for bread bowls, but like this one better. This also makes a good loaf of bread. Cindy likes to bake hers at 350º for 12 minutes, then remove from bowl; bake inside 4 minutes, to make a little doughier bowl.

 

 

 

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