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Italian Bread Bowls
January 06, 2004

Excellent bread bowls!!! I made half the recipe for me & hubby. I added a bit of sugar to proof the yeast. Maybe it is so dry here (-40 outside!) that I only needed 2.25 cups flour instead of 3.5 cups to make a nice dough in the kitchenaid. After reading the reviews on about the "flatness" of the bowls, I shaped them into 4 round rolls instead. They rose perfectly and flattened out a little bit. I skipped the first egg wash and they came out gorgeous! Beautiful golden, shiny on the outside and soft and moist on the inside. Served them with chicken stew/chicken pot pie filling.

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