THE STAFFORD COUNTY FLOUR MILLS -Hudson, Kansas-
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  • Home
  • OUR STORY
    • About our Flour
    • History
    • Frequently Asked Questions
    • Sustainability
    • Meet the Farmers
  • PRODUCTS
    • Retail Flour & Mixes
    • Commercial Flour
  • Recipes
    • Yeast Bread Recipes
    • Specialty Breads
    • Quick Bread Recipes
    • Cake Recipes
    • Cookie Recipes
    • Pie Recipes
    • Bread Machine Recipes
    • Main Dish/Side Recipes
    • Breakfast Recipes
    • Craft Recipes
    • Other Dessert Recipes
  • Contact
  • SHOP
    • Order Online
    • Order By Mail

Bread  Bowls

Ingredients: Yields 3 medium bowls
  • 1 package or 2 1/4 teaspoons yeast
  • 1 tablespoon granulated sugar
  • 1 cup water (105-110 degrees F)
  • 1/4 cup vegetable oil or butter
  • 1.5 teaspoons salt
  • 3 cups Hudson Cream Bread Flour or Short Patent Flour
Picture
Directions:
  • In a small bowl, combine yeast, sugar and warm water.  Let sit 15 minutes or until foamy.
  • In a large bowl, stir together oil (or butter) and salt.  
  • Add yeast mixture and stir.
  • Gradually add flour until until a soft dough forms.  Knead for 5 minutes. 
  • Place dough in a lightly grease bowl and turn once to prevent top from getting dry.  
  • Cover let raise until doubled in size. Punch down dough and let rest for 5 minutes.
  • Divide dough based on how large you want bread bowls to be. (In picture above, the dough was divided into 3 balls that were 8 ounces in size each- holding approximately 1 cup of soup each.)
  • Form into a ball shape and place on a lightly greased sheet pan.  Cover and let double in size.
  • Just before baking, use a sharp knife to cut an x-shaped vent on the top.
Cook Time & Temperature: 
  • Bake at 425°F oven for 15 minutes.  Let rest for 10 minutes. 
  • Slice 1-1/2  inch off the top for the "lid".  Use a tablespoon to "dig" out the insides, which are great for dipping!
The Stafford County Flour Mills
​
108 Church Street
Hudson, Kansas 67545
COPYRIGHT 2019. ALL RIGHTS RESERVED.