Saturday, October 25, 2008
1 Tbs. yeast
1-1/2 cup lukewarm water (110-115 degrees)
1 tsp. sugar
2 tsp. salt
4-5 cups flour (I use 1/2 whole wheat and 1/2 white flour)
Directions: Dissolve yeast in 1/2 cup lukewarm water. Combine in one large bowl the remainder of the water, sugar, salt, and yeast mixture. Add just enough flour until dough is stiff enough to handle. Knead well (in Kitchen-Aid of course). Cover and let rise for 1 hour (I'm usually in too big of a hurry, so I skip this step).
Then divide dough into 6-8 sections and form into round shape. Place on greased baking sheet sprinkled with cornmeal and allow to rise about 1/2 hour. Before baking, generously brush each bread bowl with an egg white mixed with 1 Tbs. warm water. Bake at 425° for about 20 minutes or until golden.
When they are finished baking, cut a shape off the top of each one (making a lid). Then scoop out the soft part with a spoon reserving it for dipping in the soup if desired.
Serve with your favorite creamy soup inside! Our favorites....broccoli cheese soup and potato soup!