Bread Bowls

I love making all different types of soup in the wintertime. I've made soup for the past two days in a row and what better way to enjoy them than in soft, delicious home-made bread bowls?! You will LOVE, LOVE the soft, light texture of these and, if you're used to baking breads, these are very quick and simple. I consider this a MUST with my creamy soups and kids will eat ANYTHING if it comes in a cool bread bowl!




Just finished rising and ready to pop in the oven...

...just coming out of the oven, removed to a wire rack and swept with butter...MMMM - smells so good!



INGREDIENTS
1 1/2 T active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal

DIRECTIONS
In a mixing 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 degrees F 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 bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew. ENJOY!