Sunday, June 13, 2010

Marie's Bread Bowls

5 1/2 - 6 c. flour
2 T. sugar
2 T. yeast
1 1/2 tsp. salt
1 c. water
1 c. milk
2 T. butter

Combine 2 c. flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm. Gradually add to dry ingredients. Bean 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover and let rest for 10 minutes. Divide dough into 4 equal portions; shape each into a ball. Place on greased baking sheet. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour. With sharp knife, make 4 1/4" deep slashes in crisscross fashion on top of loaves. Bake at 375 for 25-35 minutes or until done. Remove from baking sheets; cool on wire rack. Cut off one-third of loaf; hollow out loaf to form 1/4" thick bowl. Fill with soup.

**I used 2 c. wheat flour, mixing it in initially with the sugar, yeast, and salt. I also divided the dough into 6 portions--4 of them smaller kid-portions. This recipe comes directly from my mother-in-law. They were perfect for soup bowls!

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