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Bread Bowls
Recipe Courtesy North Dakota Wheat Commission

2 1/2 cups warm water (105-115 degrees)
2 packages active dry yeast
1 tablespoon salt
1 tablespoon sugar
2 tablespoons oil
6 1/2 - 7 1/2 cups bread flour
1 egg, beaten
1 tablespoon milk

Measure warm water into large bowl. Sprinkle in yeast; stir until
dissolved. Add salt, sugar, oil and 3 cups flour; beat until
smooth. Add enough additional flour to make a stiff dough. Turn
out onto lightly floured board; knead until smooth and elastic, about

10-12 minutes. Place dough in bowl that has been lightly coated
with non-stick spray, turning to grease top. Cover; let rise in
warm place until double, about 1 hour.

Grease outside of 12
10-ounce custard cups or ovenproof containers of a similar size.
Punch dough
down; divide into 12 pieces. Cover and let rest 10 minutes.
Spread each piece into a circle about 5 inches in diameter.
(For larger bread bowls, use 6 inch diameter ovenproof bowls. Divide
dough into six portions.)

Place dough over outside of bowl, working with
hands until dough fits. Set bowls, dough side up, on baking
sheet coated with non-stick spray. Cover loosely with plastic wrap; let
rise in warm place until double, about 30 minutes.

Combine egg and
milk; gently brush mixture on dough. Bake at 400 degrees for

12-15 minutes until golden brown. Using potholders, carefully remove the bowls.
Set bread bowls open side up on baking pan; bake 5

Note: frozen bread dough can also be used. A 1-pound
loaf will make two large bowls or four small bowls.

Nutritional Information
One serving provides 296 calories, 8g protein, 57g carbohydrates, 3g fat,
2g dietary fiber, 538mg sodium.