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Italian Bread Bowls
September 10, 2008

These bread bowls worked out great for our broccoli and cheese soup. I had them rise and bake in small oven safe stoneware bowls which worked out perfectly for individual servings. For those of you who are having problems with your bread rising you may want to try a few things first. #1 Make sure you have a good active yeast, not an old one. (Note; 2 1/4 tsp of yeast = 1 yeast packet.) #2 You may want to add a tsp or Tbs (depending on preference)of sugar to the yeast/water mix to help activate the yeast faster. You shouldn't notice much of a taste difference with only a tsp. #3 If your dough is remaining flat, try the stoneware,oven safe bowl or foil method. It helps shape the loaf up for more filling space, rather than out. #4 If you are personally finding the bread on the bland side, try adding some of your favorite herbs and spices to the flour mixture. Try 1 Tbs of Italian seasoning for a more robust bread. Maybe add some grated cheese to the dough. If you are having a clam chowder, try adding a Tbs of dill to perk up the flavor. Sprinkle a bit of garlic salt or powder on the tops of the loaves after the egg wash for a bit of a zing. The wonderful thing about bread dough is it can be so versitile to suit your own personal tastes. Jump in and experiment. Just remember, a little bit goes a long way when it comes to herbs and spices. I just wanted to state that I am not adding these tips to take away from the original recipe.

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