If you remember that in a earlier post I said how I was not a very good cook or that things could go wrong and what not? Well tonight I was encharge of dinner again since my mother was going to be getting home late tonight. I decided I wanted to make soup bread bowl and of course some home made soup to go inside them. Well the bread rolls took a long time to make but they turned out wonderful. I am so proud of them. It is the best recipe that I have ever had for bread rolls and yet again Michael is the one that found the recipe. He was actually able to help me make them before he had to go off to work. As for the soup, well mine turned out fine but the other one turned out the color green because of the broccoli in it but it still tasted fine. I just thought that it was funny how that seemed to work out and all. I thought you all might like to have the recipe for the bread roll (just make sure that you have plenty of time and energy to make them)..Bread Bowls
Ingredients
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal
.
DIRECTIONS
1.)In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
.
2.)Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
.
3.)For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.