Bread Bowls I You Have To Try

Friday, November 1, 2013

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Bread Bowls I

"Bread, stew and no dishes to scrub after dinner!"

Ingredients :

2 (.25 ounce) packages lively dry yeast
1 tablespoon white sugar
1 three/four cups heat water (a hundred and ten stages F)
2 cups entire wheat flour
2 cups bread flour
2 teaspoons salt
1 egg white
2 tablespoons water

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H30M

In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, approximately 10 minutes.
In a big mixing bowl, combine the yeast mixture with the entire wheat flour, salt and one cup of the bread flour; stir nicely to mix. Add the final flour, half cup at a time, stirring properly after each addition. When the dough has pulled together, turn it out onto a gently floured surface and knead until easy and supple, about 8 mins.
Place right into a lightly oiled bowl, and flip to coat the complete surface with oil. Cover, and permit upward thrust in a warm location until doubled, approximately 45 mins.
Punch down the dough, and let relaxation 10 mins. Divide into four balls. Place on cookie sheets, and flatten into disks. Cover and allow upward push until doubled, approximately half-hour. Preheat oven to 375 degrees F (190 tiers 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 mins. When done bread have to sound hollow while thumped on backside. Remove from oven, and allow cool.
Cut a circle out of the pinnacle of every loaf, and put off that a part of the crust. Either cast off the smooth bread beneath, or compress it to form a bowl.

Notes :

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