15 January 2010

Bread Bowls

Artisan Bread Bowls
Adapted from King Arthur Flour

3 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup King Arthur white whole wheat flour
1/4 cup nonfat dry milk
1 1/2 teaspoons instant yeast
2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups lukewarm water, enough to make a smooth, soft dough

Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.  Allow the dough to rise, covered, for 45 minutes; it should become puffy.  Divide the dough into 5 pieces.  Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet. Cover the bread bowls 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 the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.  Remove from the oven, and cool on a rack.