WHOLE WHEAT BREAD BOWLS
Servings: 6 4-inch bowls
• 1 1/4 cups warm water (105-115°F)
• 1 package active dry yeast
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil
• 2 1/4 to 2 3/4 cups bread flour
• 1 cup whole wheat flour
• 1 large egg, beaten
• 1 tablespoon milk
Preheat oven to 400°F.
Measure water into large bowl; sprinkle in yeast and stir until dissolved. Add sugar, salt, oil, and 1 1/4 cups bread flour; beat until smooth. Add whole wheat flour and enough additional bread flour to make stiff dough. Turn onto lightly floured board; knead until smooth and elastic, 10 to 12 minutes. Place dough in 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-inches 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 doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake 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.
*Frozen bread dough can be used. A one-pound loaf will make 4 bowls.
Each bread bowl provides approximately: 306 calories; 12 g protein; 57 g carbohydrates; 4 g fiber; 4 g fat (1 g saturated); 36 mg cholesterol; 115 mcg folate; 4 mg iron; 595 mg sodium.
Recipe courtesy of the Wheat Foods Council www.wheatfoods.org