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

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!