| This recipe is liked by 0 person(s). |
Bread Bowls
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 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 |
| Cornmeal | |
Directions
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.
For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe