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Half-Time Bread Bowl




Source of Recipe


Internet


List of Ingredients




3 1/2 cups all-purpose flour
2 cups whole wheat flour
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 tsp dried dill weed
1 tsp caraway seed
1 1/4 tsp salt
2 cups milk
2 tbsp honey
2 tbsp butter or margarine


Recipe



In a large bowl, combine 1 1/4 cups all-purpose flour, whole wheat flour, undissolved yeast, dill weed, caraway seed and salt.
Head milk, honey and butter until very warm (120 to 130 F).
Gradually add to dry ingredients.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 8-10 minutes.
Cover; let rest for 10 minutes.
Divide dough into 2 equal portions; shape each into large ball.
Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size. (about 30-40 minutes)
With sharp knife, make 1/4-inch deep slashes in crisscross fashion on each of loaves.
Bake at 375 for 30-35 minutes or until done.
Remove from baking sheet; cool on wire rackes.
Cut off top portion of loaves (about 1/3); reserve top.
Hollow out loaves to form 1/4-inch thick bowls; reserving center of loaves.
Cut reserved bread into cubes, about 1-inch in size, for dipping; Fill bowls with dip.