Tuesday, March 28, 2006
Half Time Bread Bowl
This recipe was originally posted online by the author of Breaking Bread with Father Dominic , but the webpage is no longer up. Tom and I managed to find the archived pages on the way back machine and grab a whole bunch of tasty recipes. This is a bread bowl and spinach dip. We usually don't bother with the bowl though and just make the bread and cube it and then dip in the dip, it's easier than trying to turn the round loafs into a bowl.
The bread is great a nice light whole wheat with some honey, dill and caraway. The spinach dip has parsley, bacon and scallions in it and the bread and dip go together so well. Also this is a house favorite, highly recommended!
Recipe:
Half-Time Bread Bowl
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
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 (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.
Cook-Mykal
Time-About 2 hours total, if you make sure to make the dip while the bread is baking
The bread is great a nice light whole wheat with some honey, dill and caraway. The spinach dip has parsley, bacon and scallions in it and the bread and dip go together so well. Also this is a house favorite, highly recommended!
Recipe:
Half-Time Bread Bowl
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
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 (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.
Cook-Mykal
Time-About 2 hours total, if you make sure to make the dip while the bread is baking
# posted by Mykal @ 2:01 PM 
