Half-Time Bread Bowl
Half-Time Bread Bowl
Makes 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
Directions
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 (120o to 130oF). 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 375oF 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.
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
Mix all ingredients. Cover and refrigerate at least 2 hours.
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