Bread Bowls I recipe

4 servings

2 (.25 ounce) packages active dry yeast

1 tablespoon white sugar

1 3/4 cups warm water (110 degrees F)

2 cups whole wheat flour

2 cups bread flour

2 teaspoons salt

1 egg white

2 tablespoons water

In a small mixing bowl, dissolve yeast and sugar in warm water.

Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine.

Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Place into a lightly oiled bowl, and turn to coat the whole surface with oil.

Cover, and let rise in a warm place until doubled, about 45 minutes.

Punch down the dough, and let rest 10 minutes.

Divide into 4 balls.

Place on cookie sheets, and flatten into disks.

Cover and let rise until doubled, about 30 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Lightly beat the egg white with the water and brush the risen loaves with this mixture.

Bake at 375 degree F (190 degree C) for 40 to 50 minutes.

When done bread should sound hollow when thumped on bottom.

Remove from oven, and let cool.

Cut a circle out of the top of each loaf, and remove that part of the crust.

Either remove the soft bread beneath, or compress it to form a bowl.