Bread Bowls

Ingredients

• 3.75 cups all-purpose flour
• 2 tsp. salt
• 1/2 cup whole wheat flour
• 2 Tbsp. olive oil
• 1.5 cups lukewarm water
• 1/4 cup dry milk
• 1.5 tsp. instant yeast

Directions

1. Mix and knead together all the ingredients
2. Place the dough in a lightly oiled bowl covered for 45 minutes to rise
3. Divide the dough into 5 even pieces
4. Roll each piece into a ball
5. Place on a lightly greased baking sheet
6. Cover with lightly greased plastic wrap
7. Refrigerate for 4 hours (up to 24)  to give it extra flavor and crisp-chewy texture
8. 2 or more hours before serving remove them from the refrigerator
9. Uncover and let them sit for about 30 minutes
10. Preheat the oven to 425
11. Just before baking slash the top of the bread several times to allow them to expand
12. Bake for 22-28 minutes until they are deep brown and sound hollow
13. Remove from the oven and cool on a rack
14. Cut off the top and hollow up. Fill them with soup and serve