Mimis Artisan Bread Bowls Recipes

MIMI'S ARTISAN BREAD BOWLS

Steps:

• If using a bread machine, put the ingredients in according to your own directions; put on dough cycle and keep checking to make sure you have a smooth dough.
• By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
• When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
• Roll each piece into a ball and place on a lightly greased baking sheet.
• Cover the balls with greased plastic wrap.
• Refrigerate for 4 hours (or up to 24 hours)--this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
• Two or more hours before serving, remove from refrigerator.
• Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
• Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
• Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.

QUICK AND EASY BREAD BOWLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

MIMI'S CAFE CARROT RAISIN BREAD

Steps:

• Preheat oven to 350 degrees. Spray three small (5-by-3-inch) loaf pans with cooking spray; set aside.
• In a large bowl, stir together flour, sugar, cinnamon, baking soda, baking powder and salt. In a medium bowl, whisk together milk, oil, egg and vanilla. Stir milk mixture into dry ingredients until well-blended. Sprinkle carrot and raisins over batter and blend until evenly distributed.
• Divide batter evenly among pans and bake 35 minutes or until a tester inserted in center of loaf comes out clean. Cool in pans 5 minutes on cooling rack, remove from pans. Cool on rack an additional 15 minutes before slicing. Serve warm.