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.
CRISPY BREAD BOWLS
(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.