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Whole Wheat Bread Bowls

Posted by Hallee on Feb 23, 2010 in Breads, Hallee's Galley, Recipes |

A friend of mine posted a Facebook status about homemade potato soup that she put in Panera bread bowls, and I made the comment that they wouldn’t be hard to make.  A few days later, she flagged me on the Hallee the Homemaker fanpage and asked if I’d made bread bowls yet.  So, here they are.

I used the French Bread recipe, only I used fresh milled flour.  Because I used fresh milled, I mixed 7 cups of flour with 2½ cups warm water and about 1 TBS of buttermilk the night before, then covered it and made the dough the next morning.

Once I let it rise the first time, I punched the dough down.

I use a pizza cutter, and cut the dough in half, putting half of it away for another meal in this week’s menu.

Half of the recipe made four small-ish bowls.  I think in hindsight, three bowls would have been better, so we’ll say that one recipe of French Bread will make 6 good-sized bowls and 8 small-ish bowls.

I separated the dough into 4 equal parts, then formed them into balls.

I sprinkled my baking stone with cornmeal and set them out to rise.

After an hour, they were about double in size.

I put them in a 400º degree F oven for 15 minutes.

After 15 minutes, I pulled them out and brushed them with beaten egg white, then put them back in the oven for 10-15 more minutes, or until they were quite brown (browner than I would have let them get if they’d just been rolls.)

Then I cut the top off and scooped out some of the bread, and filled the bowl with 16-Bean Soup.

NUTRITION: ~*~
Very low in cholesterol
Very low in sugar
Low in saturated fat
High in selenium
High in thiamin
NUTRITION FACTS:
~*~
NOTES:

How to knead dough by hand: Click here for a Youtube video with detailed instructions on how to knead dough the artisan way.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee


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