Recipe by Mimi in Maine
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.
- 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 See How It's Made
- 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.
- By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
- When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
- Roll each piece into a ball and place on a lightly greased baking sheet.
- Cover the balls with greased plastic wrap.
- Refrigerate for 4 hours (or up to 24 hours)--this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
- Two or more hours before serving, remove from refrigerator.
- Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
- Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
- Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.