Friday, January 14, 2011

Bread Bowls (Soup Bowls)

from allrecipes

You can easily half this recipe, and mold into smaller bowls. These are great and turn out perfectly every time.

2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour

In a mixing bowl, dissolve yeast in warm water.
Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

1 comment:

Nicole said...

Made these the other night and loved them! The texture is perfect and compliments soup well. I thought the bread might be a tad sweet though; do you think the texture would be the same without all the sugar?