bread bowls i

Ingredients

• Servings: 4
• 2 (.25 ounce) packages active dry yeast
• 1 tablespoon white sugar
• 1 3/4 cups warm water (110 degrees f)
• 2 cups whole wheat flour
• 2 cups bread flour
• 2 teaspoons salt
• 1 egg white
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 30 mins


• in a small mixing bowl, dissolve yeast and sugar in warm water. let stand until creamy, about 10 minutes.
• in a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes.
• place into a lightly oiled bowl, and turn to coat the whole surface with oil. cover, and let rise in a warm place until doubled, about 45 minutes.
• punch down the dough, and let rest 10 minutes. divide into 4 balls. place on cookie sheets, and flatten into disks. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• lightly beat the egg white with the water and brush the risen loaves with this mixture. bake at 375 degree f (190 degree c) for 40 to 50 minutes. when done bread should sound hollow when thumped on bottom. remove from oven, and let cool.
• cut a circle out of the top of each loaf, and remove that part of the crust. either remove the soft bread beneath, or compress it to form a bowl.