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Bread Bowls

Instead of offering bread with you favorite kettle creation, our Test Kitchen home economists suggests serving it inside of these bread bowls!

8 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Cornmeal

Directions

In a bowl, dissolve yeast in warm water. Add the milk, shortening,
sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in
enough remaining flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in
a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into
eight pieces; shape each into a ball. Grease two baking sheets and
sprinkle with cornmeal. Place four balls 3 in. apart on each
prepared pan. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove
from pans to wire racks to cool.
For bread bowls, cut a thin slice off the top of bread. Hollow out

2 of 2

Bread Bowls (continued)

Directions (continued)

bottom half, leaving a 1/4-in. shell (discard removed bread or save
for another use). Fill with chili, chowder or stew. Yield: 8 bread
bowls.

Nutrition Facts: 1 serving (1 each) equals 545 calories, 15 g fat (4 g saturated fat), 57 mg cholesterol, 623 mg sodium, 87 g carbohydrate, 3 g fiber, 13 g protein.