Tuesday, September 27, 2011

Bread Bowls

So fall is officially here and while it is still warm in my neck of the  woods,  it is still fall, and that means a whole new way of cooking and baking.  Instead of grilling and cold desserts, which I love,  it is time to bring on the soup, the breads, the pumpkin flavored desserts and a whole bunch of other fall favorites. I have one child born on Halloween and the another just a few days before Halloween, so I have got lots of fun festive recipes I am excited to share with you in the coming month.

Today I have  a great recipe that is really simple to make, don't be afraid because it calls for yeast.  I too used to be afraid of yeast, but just try it once or twice and you will be hooked.  Nothing beats fresh baked bread, rolls, etc.  These bread bowls are so good and so much cheaper than buying them at the grocery store.  Every-time I make these for dinner my kids get so excited. They love it.  This is just the recipe for the bowls, come back Friday and I will share the delicious soup recipe.

Bread Bowls
Yields: 8 bowls
Time: Prep: 30 minutes Rise: 1 hour 30 minutes Bake: 20 minutes

4 1/2 teaspoons active dry yeast
1 cup warm water
1 cup warm milk (warm in the microwave for about 30 seconds)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
2 1/2 to 3 cups all purpose flour
2 1/2 to 3 cups whole wheat flour

In a mixing bowl dissolve yeast in warm water, about 5-7 minutes. Add the milk, shortening, sugar, eggs, salt, and 2 cups flour.  Beat until smooth. Stir enough remaining flour to form a soft dough.  Knead until smooth and elastic about 6-8 minutes.  Place dough in a greased bowl, turning once so all sides are greased.  Cover and let rise in a warm place until doubled in size, about an hour.

Punch dough down. Turn onto a lightly greased surface.  Divide into 8 equal pieces; shape each into a ball.  Grease two baking sheets and sprinkle with cornmeal (don't skip this step, the cornmeal makes the bread bowl so much better) Place four balls on each sheet about 3 inches apart.  Cover and let rise until doubled, about 30 minutes.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Remove from pans to wire racks to cool.

Cut a thin slice off the top of each owl and hollow out, leaving a 1/4 inch shell.  Fill with your favorite soup and use the top and the inside for dipping!  Enjoy.

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