Food recipes
Mimi's Artisan Bread Bowls
Mimi's Artisan Bread Bowls Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker...
Mimi's Artisan Bread Bowls
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic
Directions:
If using a bread machine, put the ingredients in according to your own directions; put on dough cycle and keep checking to make sure you have a smooth dough.
By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
Roll each piece into a ball and place on a lightly greased baking sheet.
Cover the balls with greased plastic wrap.
Refrigerate for 4 hours (or up to 24 hours)--this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
Two or more hours before serving, remove from refrigerator.
Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic
Directions:
If using a bread machine, put the ingredients in according to your own directions; put on dough cycle and keep checking to make sure you have a smooth dough.
By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
Roll each piece into a ball and place on a lightly greased baking sheet.
Cover the balls with greased plastic wrap.
Refrigerate for 4 hours (or up to 24 hours)--this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
Two or more hours before serving, remove from refrigerator.
Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.