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Half-Time Bread Bowl




Source of Recipe


Internet


List of Ingredients




Yield: 1 bread bowl.

1 1/2 to 2 cups all-purpose flour
1 cup whole wheat flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon dried dill weed
1 teaspoon caraway seed
1 teaspoon salt
1/2 cup water
1/2 cup milk
2 tablespoons honey
2 tablespoons butter or margarine



Recipe



In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, undissolved yeast, dill weed, caraway seed, and salt. Heat milk, honey, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. 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 to 10 minutes. Cover; let rest 10 minutes.
Shape dough into 6-inch ball; place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaf. Bake at 375 degrees for 25 to 30 minutes or until done. Remove from baking sheet; cool on wire rack.
Cut off top portion of loaf (approximately 1/3); reserve top. Hollow out loaf to form 1/4-inch thick bowl, reserving center of loaf. Cut reserved bread into cubes, about 1-inch in size, for dipping. Fill bowl with dip (recipe follows).

SPINACH DIP

1 cup frozen chopped spinach, thawed, drained and squeezed dry
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1/2 cup (about 10 slices) crisply cooked and crumbled bacon
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

Mix all ingredients. Cover and refrigerate at least 2 hours.