Individual Bread Bowls Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Skim milk | 3/4 Cup (16 tbs) | |
| Margarine | 1 Tablespoon | |
| Honey | 1 Tablespoon | |
| Rye flour | 3/4 Cup (16 tbs) | |
| Nonstick spray coating | ||
| 1 slightly beaten egg white | ||
| Water | 1 Tablespoon | |
Directions
Combine 1 cup all-purpose flour and yeast.
Heat milk, margarine, and honey just till warm (115° to 120°) and margarine almost melts; add to flour mixture.
Beat with an electric mixer on low speed for 30 seconds.
Beat 3 minutes on high speed.
Stir in rye flour and as much remaining all-purpose flour as you can.
Turn dough onto a lightly floured surface, then knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Place in a greased bowl, then turn to grease surface.
Cover; let rise in a warm place till double (about 1 hour).
Punch down.
Cover and set aside one-third of the dough.
Divide remaining dough into four portions.
Shape each into a smooth ball.
Cover; let rest 10 minutes.
Roll each ball of dough into a 7-inch circle.
Spray four inverted 10-ounce custard cups with nonstick coating, then fit dough over custard cups.
Trim dough at edge of dish.
Place on a baking sheet sprayed with nonstick coating.
Bake the bread bowls in a 375° oven for 5 minutes.
Meanwhile, on a floured surface roll reserved dough into a 12x9-inch rectangle.
Cut into desired shapes about 2 inches in diameter.
Combine egg white and water.
Brush bowls with egg white mixture.
Press cutouts onto edge of each bowl; brush with egg white mixture.
Continue baking for 5 to 7 minutes or till almost done (if dough puffs up, press down with a pot holder).
Remove bread from custard cups.
Place bread right side up on a baking sheet.
Brush with egg white mixture.
Continue baking about 10 minutes more or till brown, covering edges with foil the last 5 minutes; cool.
Heat milk, margarine, and honey just till warm (115° to 120°) and margarine almost melts; add to flour mixture.
Beat with an electric mixer on low speed for 30 seconds.
Beat 3 minutes on high speed.
Stir in rye flour and as much remaining all-purpose flour as you can.
Turn dough onto a lightly floured surface, then knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Place in a greased bowl, then turn to grease surface.
Cover; let rise in a warm place till double (about 1 hour).
Punch down.
Cover and set aside one-third of the dough.
Divide remaining dough into four portions.
Shape each into a smooth ball.
Cover; let rest 10 minutes.
Roll each ball of dough into a 7-inch circle.
Spray four inverted 10-ounce custard cups with nonstick coating, then fit dough over custard cups.
Trim dough at edge of dish.
Place on a baking sheet sprayed with nonstick coating.
Bake the bread bowls in a 375° oven for 5 minutes.
Meanwhile, on a floured surface roll reserved dough into a 12x9-inch rectangle.
Cut into desired shapes about 2 inches in diameter.
Combine egg white and water.
Brush bowls with egg white mixture.
Press cutouts onto edge of each bowl; brush with egg white mixture.
Continue baking for 5 to 7 minutes or till almost done (if dough puffs up, press down with a pot holder).
Remove bread from custard cups.
Place bread right side up on a baking sheet.
Brush with egg white mixture.
Continue baking about 10 minutes more or till brown, covering edges with foil the last 5 minutes; cool.
Chef
