SC - Mediaeval gingerbread and a little cream....dessert

[Beverly Viel]

Bread Bowls Submitted by:  Jack Dickson   
Bread and stew, and no dishes to wash after dinner. 
  Ingredients:     
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F)
2 cups bread flour
2 cups whole wheat flour
1 egg white
    Directions:  
1. Dissolve yeast in warm water. Add one cup of bread 
flour and one cup whole wheat flour. Mix until smooth. Keep adding 
flour, alternating bread flour and whole wheat flour, and mixing until 
very hard to mix.  
2. Turn dough out on a floured work surface, and knead 
until dough is smooth and not sticky. Work as much flour as necessary 
into the dough. Roll into a ball. Place into a lightly oiled bowl, and 
turn to coat the whole surface with oil. Cover, and let rise in a warm 
place until doubled. Rising time is between 1 1/2 and 2 hours.  
3. Punch 
down the dough, and let rest 10 minutes. Divide into 4 balls. Place on 
cookie sheets, and flatten into disks. Allow to rise for another 1 to 2 
hours. If desired, brush with egg white.  
4. Bake in a preheated 375 
degree F (190 degree C) oven for 40 to 50 minutes. When done bread 
should sound hollow when thumped on bottom. Remove from oven, and let 
cool.  5Cut a circle out of the top of each loaf, and remove that part 
of the crust. Either remove the soft bread beneath, or compress it to 
form a bowl. Makes 4 bread bowls 
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