I generously borrowed from several recipes in the archives to make these
bread bowls last week. Many or most, can't remember which, of those
recipes were for bread machines, so those of you who chose to not use them
will appreciate these directions. The hardest part was finding the custard
cups--I had to go to three different stores and didn't want a substitute.
Kathleen
* Exported from MasterCook *
Handmade Bread Bowls
Recipe By : adapted from various recipes in the Breadbakers Archives
Serving Size : 6 Preparation Time :0:00
Categories : Breads Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup very warm water -- (120 to 130 degrees)
1 cup whole wheat flour
1 3/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons Fleischmann's RapidRise Yeast
1 egg yolk
1 tablespoon water
Mix together whole wheat flour, 1/2 cup bread flour, sugar, salt and yeast
in a large mixing bowl. Gradually add very warm water to dry ingredients
and beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Stir in enough additional flour to make a stiff
dough. Turn out onto lightly floured board; knead until smooth and
elastic, about 5 to 7 minutes. Place in greased bowl, turning to grease
top. Cover; let rise in warm place, free from draft, until doubled in
bulk, about 40 minutes.
Grease outsides of six 10 ounce custard cups. Place cups upside down on
ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat
each piece into 7" circle on lightly floured surface. Shape dough circles
over outsides of cups. Cover and let rise in warm place 15 - 20 minutes or
until slightly puffy.
Heat oven to 375F. Mix egg yolk and 1 tablespoon water; brush gently over
bread bowls. Bake 18 - 22 mininutes or until golden brown. Carefully lift
bread bowls from custard cups - bread and cups will be hot. Cool bread
upright on wine rack.
Success Tip: When placing the dough circle over the cup, don't let the
dough curl under the edge of the cup. It will bake onto the edge of the
cup and be difficult to remove. If some of the dough should bake onto the
edge, use the point of a paring knife to carefully separate it from the cup.
Try This: These bread bowls are not only fun to use but are also great to
eat. Fill the bowl with a crisp green salad and serve as a side dish. Or
fill it with a thick, chunky stew or your favorite main-dish salad.
1 Bread Bowl : Cal 233, Total Fat 2g, Carb 46g, Fib 3g, Pro 8g, Chol 39mg,
Sod 360mg. 4 WW Points
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Nutr. Assoc. : 5472 0 0 0 0 2019 0 0