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WHOLE WHEAT BREAD BOWLS



1 1/4 cups of warm water (105-115 degrees F)
1 package of active dry yeast
1 1/2 tsp. salt
1 1/2 tsp. sugar
1 Tbsp. olive oil
2 1/4 to 2 3/4 cups of bread flour
1 cup whole wheat flour
1 large egg, beaten
1 Tbsp. milk

Measure water into large bowl; sprinkle in yeast and stir until dissolved.

Add salt, sugar, oil, and 1 1/4 cups bread flour; beat until smooth. Add whole wheat flour and enough additional flour to make a stiff dough. Turn onto lightly floured board; knead until smooth and elastic, 10 to 12 minutes. Place dough in a bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Grease outside of 6 ovenproof bowls that are approximately 4-inch in diameter (10-ounce custard cups). Punch dough down; divide into 6 pieces. Cover and let rest 10 minutes.

Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on baking sheet coated with nonstick spray. Cover with plastic wrap; let rise in warm place until double, about 30 minutes.

Preheat oven to 400 degrees F. Combine egg and milk; gently brush mixture on dough.

Bake at 400 degrees F for 15 to 20 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 also can be used. A one-pound loaf will make 4 bread bowls.

Makes 6 bread bowls
Source: Wheat Foods Council