SC - Bread Bowls Recipe
Balano1 at aol.com
Balano1 at aol.com
Wed Nov 11 13:33:45 PST 1998
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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