Mimi's Artisan Bread Bowls |
|
 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 2 |
|
I got this out of the King Arthur Catalogue. I added the honey after a suggestion from one of the reviewers. I tried it and liked it. These bowls can be made by hand, mixer, or bread machine. The recipe makes five, five-inch bowls. Just cut the top off, hollow out the center, and fill each with your favorite soup, stew, or chili. Yumm! Time below does not include the refrigeration time. Ingredients:
3 3/4 cups unbleached flour |
1/2 cup whole wheat flour |
1/4 cup nonfat dry milk powder |
1 1/2 teaspoons instant yeast |
2 teaspoons salt |
2 tablespoons olive oil |
2 tablespoons honey |
1 1/2 cups lukewarm water (enough to make a smooth, soft dough) |
Directions:
1. If using a bread machine, put the ingredients in according to your own directions; put on dough cycle and keep checking to make sure you have a smooth dough.
2. By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
3. When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
4. Roll each piece into a ball and place on a lightly greased baking sheet.
5. Cover the balls with greased plastic wrap.
6. Refrigerate for 4 hours (or up to 24 hours)-this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
7. Two or more hours before serving, remove from refrigerator.
8. Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
9. Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
10. Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.
|
|