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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 minutes.

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.