Ingredients

The following ingredients have 6 Servings
  • 3 3/4 cups all-purpose flour (see note)
  • 1/2 cup whole wheat flour
  • 1/4 cup nonfat dry milk
  • 2 teaspoons yeast
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 1 1/2 cups lukewarm water (enough to make a smooth, soft dough)

Instruction

  • Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.
  • Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.
  • Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
  • Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
  • Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand.
  • Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.