I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, September 24, 2012

Crispy Bread Bowls

My family loves chili in bread bowls.   The crust on this recipe is crispy & and the bread is dense.   I love that I can mix this up the night before and bake them the next day.

(makes 6 small or 4 medium)

*3 3/4 cup unbleached all-purpose flour
*1/2 cup whole wheat flour
*1/3 cup nonfat dry milk
*2 teaspoons active dry yeast
*2 1/4 teaspoon salt
*2 tablespoon vegetable oil
*1 1/2 cup warm water

~Measure warm water into a large mixing bowl.
~Sprinkle yeast into water & lightly stir.
~Let sit for about 5-10 minutes.
~Stir in all-purpose flour, whole wheat flour, dry milk, salt & vegetable oil until mixed.
~Knead dough until it is smooth.
~Cover the dough, rise in a warm, draft free area for 1 hour.
~Divide the dough into 6 pieces.
~Roll each piece into a ball.
~Lightly grease a cookie sheet.
~Sprinkle with a little corn meal (optional)
~Place bread dough on a greased cookie sheet.
~Cover with greased plastic wrap.
~Refrigerate for at least 6 hours or up to 24 hours.
~Remove from the refrigerator 2 hours before are ready to eat.
~Uncover and let rise for 1 hour.
~Preheat oven to 425 degrees.
~After bread has rose, slash the top surface several times with a sharp knife.
~Bake 24-28 minutes, until the bowls are a deep brown and have a hollow sound when thumped on the bottom.
~Remove from oven, and cool on a wire rack for at least 30 minutes before serving.
~Slice off top of bread and scoop out inside (I keep the insides of the bread to make stuffing).
~Fill with soup and enjoy.

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