Bread bowls

Hollow out the center of these tasty tastefully simple bread recipes bowls, and fill with stew or chili

ingredients :

• 447g Unbleached Flour
• 1 7/8 ounces pumpernickel flour
• 5/8 ounce nonfat dry milk
• 1 1/2 teaspoons instant yeast
• 2 teaspoons salt
• 25g olive oil
• 340g lukewarm water, enough to make a smooth, soft dough

directions :

1: Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.

2: Allow the dough to rise, covered, for 45 minutes; it should become puffy.

3: Divide the dough into 5 pieces.

4: Roll each piece into a ball.

5: Place on a lightly greased or parchment covered baking sheet.

6: Cover the bread bowls with greased plastic wrap.

7: Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.

8: 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.

9: Just before baking, slash the top surface of the bowls several times to allow them to expand.

10: Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.

11: Remove from the oven, and cool on a rack.