Half-Time Bread Bowl
Makes 1 bread bowl
1-1 / 2 to 2 cups all-purpose flour
1 cup whole wheat flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon dried dill weed
1 teaspoon caraway seed
1 teaspoon salt
1 / 2 cup water
1 / 2 cup milk
2 tablespoons honey
2 tablespoons butter or margarine
In a large bowl, combine 1 / 2 cup all-purpose flour, whole wheat flour, undissolved yeast, dill weed, caraway seed, and salt. Heat milk, honey, and butter until very warm (120o to 130oF). 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 10 minutes.
Shape dough into 6-inch ball; place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaf. Bake at 375oF for 25 to 30 minutes or until done. Remove from baking sheet; cool on wire rack.
Cut off top portion of loaf (approximately 1/3); reserve top. Hollow out loaf to form 1 / 4-inch thick bowl, reserving center of loaf. Cut reserved bread into cubes, about 1-inch in size, for dipping. Fill bowl with dip.
1 cup frozen chopped spinach, thawed, drained and squeezed dry
1 cup mayonnaise
1 cup sour cream
1 / 2 cup chopped fresh parsley
1 / 2 cup chopped green onions
1 / 2 cup (about 10 slices) crisply cooked and crumbled bacon
1 / 4 teaspoon salt
1 / 4 teaspoon ground black pepper
Mix all ingredients. Cover and refrigerate at least 2 hours.
Serving size: 1 bread bowl without dip (hollowed out)
Serving weight: 5.9 ounces (166 grams)
Calories 410; Total fat 8 g; Saturated fat 4 g; Cholesterol 20 mg;
Sodium 600 mg; Carbohydrates 75 g; Dietary fiber 6 g; Sugars 11 g; Protein 12 g