Fresh Bread Bowls for Soup

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5 1/2 to 6 cups all-purpose flour, divided
2 tablespoons granulated sugar
2 envelopes RapidRise yeast
1 teaspoon salt
1 cup water
1 cup milk
2 tablespoons butter or margarine

This recipe makes four bread bowls that will hold soup for up to 30 minutes. In a large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover
let rest 10 minutes. Grease two baking sheets and set aside. Divide dough into 4 equal portions
shape each into a ball. Place on prepared sheets. Cover
let rise in warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 375 degrees. With sharp knife, make 4 ( 1/4-inch deep) slashes in crisscross fashion on top of loaves. Bake for 20 to 25 minutes or until done. Check internal temperature with an instant-read thermometer, registering 205 to 210 degrees. Remove from baking sheets
cool on wire rack. Cut off 1/3 of loaf
hollow out loaf to form 1/4-inch-thick bowl. (Reserve interior bread for another use.) Fill bowl with soup and serve.--- From Fleischmann's Yeast Per bowl (without soup): 499 calories (percent of calories from fat, 12), 14 grams protein, 94 grams carbohydrates, 4 grams fiber, 6 grams fat, 6 milligrams cholesterol, 649 milligrams sodium.

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This page contains a single entry by Kathy published on January 30, 2001 9:02 AM.

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