Ingredients
1/2 cup water (70° to 80°)1 cup warm milk (70° to 80°)2 tablespoons butter, softened2 tablespoons sugar1-1/2 teaspoons salt4 cups all-purpose flour2 packages (1/4 ounce each) active dry yeast1 egg white, lightly beatenVEGETABLE CHOWDER:1 large onion, chopped3 celery ribs, chopped6 tablespoons butter3-1/2 cups frozen mixed vegetables, thawed6 tablespoons all-purpose flour4-1/2 cups milk4 bacon strips, cooked and crumbled2 teaspoons chicken bouillon granules3/4 teaspoon seasoned salt1/2 teaspoon pepper
Preparation
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.
To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use).
For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Stir in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon, seasoned salt and pepper until bouillon is dissolved. Serve in bread bowls.
