Fresh Bread Bowls
Makes 4 Bread Bowls to Fill with your Favorite Soup or Chili
5-1/2 to 6 cups all-purpose flour
2 tablespoons sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1/2 teaspoons salt
1 cup water
1 cup milk
2 tablespoon butter or margarine
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.
Divide dough into 4 equal portions; shape each into a ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaves. Bake at 375°F for 25 to 25 minutes or until done. Remove from baking sheets; cool on wire rack. Cut off one-third of loaf; hollow out loaf to form 1/4-inch thick bowl. Fill with soup.
Serving Size: one bowl (1/4 of recipe)
Calories: 355; Total Fat: 5 g; Saturated Fat: 2 g;
Cholesterol: 10 mg; Sodium: 485 mg; Carbohydrates: 74 g; Dietary Fiber: 3 g; Protein: 11 g