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Fresh Bread Bowls Recipe
51/2 to 6 C. all-purpose flour, divided
2 T. sugar
2 envelopes rapid-rising yeast
1 1/2 t. salt
1 C. EACH: water, milk
2 T. butter
In a large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.
In a saucepan, heat water, milk and butter until very warm (120�F. to 130�F.).
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.
Divide dough into 4 equal portions; shape each into a ball. Place on greased
baking sheets. Cover; let rise in warm, draft-free place until doubled in size,
about 1 hour.
With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of
loaves. Bake at 375�F.for 20 to 25 minutes or until done. Remove from baking
sheets; cool on wire rack. Cut one-third off top of loaf; hollow out loaf to
form 1/4- to 1/2-inch thick bowl and fill with soup.
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