Bread Bowls I Popular Recipes

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Bread Bowls I

"Bread, stew and no dishes to scrub after dinner!"

Ingredients :

2 (.25 ounce) programs lively dry yeast
1 tablespoon white sugar
1 3/4 cups heat water (110 ranges F)
2 cups complete wheat flour
2 cups bread flour
2 teaspoons salt
1 egg white
2 tablespoons water

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H30M

In a small blending bowl, dissolve yeast and sugar in heat water. Let stand until creamy, approximately 10 minutes.
In a huge blending bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to mix. Add the ultimate flour, half cup at a time, stirring well after every addition. When the dough has pulled together, flip it out onto a gently floured surface and knead till easy and supple, about 8 mins.
Place right into a gently oiled bowl, and flip to coat the entire floor with oil. Cover, and allow upward push in a warm location till doubled, approximately 45 minutes.
Punch down the dough, and permit relaxation 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and allow upward thrust till doubled, about half-hour. Preheat oven to 375 levels F (190 ranges C).
Lightly beat the egg white with the water and brush the risen loaves with this aggregate. Bake at 375 diploma F (190 degree C) for 40 to 50 minutes. When completed bread should sound hollow whilst thumped on backside. Remove from oven, and allow cool.
Cut a circle out of the top of every loaf, and get rid of that a part of the crust. Either eliminate the smooth bread beneath, or compress it to shape a bowl.

Notes :

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