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  • dianne flora

    Artisan Bread Bowls 3 3/4 cups all-purpose flour 1/2 cup whole wheat flour 1/4 cup nonfat dry milk 2 teaspoons yeast 2 teaspoons salt 2 tablespoons oil 1 1/2 cups lukewarm water, enough to make a smooth, soft dough Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine—and knead till you've created a smooth dough. Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet. Cover the bread bowls 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 the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F. Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack. Recipe Source: from King Arthur Flour

  • Michelle Gundrum

    Bread Bowl Bread Recipes - the italian bread bowls are in my oven right now.

  • Lanette Hendrickson

    homemade bread bowls

  • A Storm

    Bread bowl for cheddar broccoli soup

  • Janie Savat

    Two Bread Bowl Recipes: Italian Bread Bowls and Artisan Bread Bowls

  • Kelly Barker

    Artisan Bread Bowls - to go with loaded baked potato soup

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