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Italian Bread Bowls
January 16, 2006

These were very good but a bit time consuming. They baked up nice and crispy on the outside, just a tad doughy on the inside still. Next time, I will bake 2 or 3 mins. longer. I used bread flour instead of all-purpose, perhaps that had something to do with it. I cut back on the salt to 1-1/2 tsp., next time I will add the whole amount. As per others' recommendations, I used olive oil and added a Tbsp. of sugar. I made 6 bowls, which were a good size, but very filling. (A secret I learned from Alton Brown from the Food Channel - place the dough in an oiled bowl or tall container. Cover with a cloth. Boil water and pour into a bowl. Place both in the oven. The steam creates the perfect temperature for rising the dough. Works great every time!)

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