Bread Bowls I Recipe

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.