Martha Stewart Moment

Can I just say that I am so excited for Fall weather!!!!! And of course, this weekend got me to thinking that Fall temperatures were here to stay. I planned my dinners for this week thinking soup, soup, soup!! Then I remembered that I was watching a cooking segment on Studio 5 last week that showed how to make Bread Bowls. I decided to make those to go with my soup (because duh what goes better with soup than bread bowls?). So I put my apron on and Jair Bear decides he needs to help. I get him all washed up and of course, he gets an apron too... he is thrilled to help pour in ingredients and touch the dough...all up until he taste the dough, then he decides it is disgusting and he is now NOT interested in completing the project. Never fear...in walks Jake to take his place! Jake was all over kneading the dough with me and creating the dough balls. It all turned out great too which is the very exciting part of the story!! The disappointment was that it did not feel like a Fall day while we were eating our soup in delicious bread bowls! But that is okay...I still feel like I am one up on Martha because I've never seen her cook with her little boys!!

I thought I would share the recipe in case you'd like to try...it was really simple and very fast (for bread). So the next true Fall day whip up a batch!!

French Bread Soup Bowls

2.5 Cup Warm Water
3 Tbsp Sugar
2 Tbsp Yeast
1 Tbsp Salt
5 Tbsp Oil
6 Cup All-Purpose Flour

Preheat oven to 400 degrees. In large bowl or bowl of an electric bread mixer, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil and half of the flour. Beat well in the mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2 or 3 times to coat with flour. Divide into 10 equal parts (makes a great kid sized portion). Form into balls and place in small foil pans (small pot pie pans work well). Allow dough bowls to rise for 20 minutes. Bake for 20 - 25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup.

Makes 10 bowls.

Nutritional Information:
354 calories, 8 g fat, 3 g fiber, 4 g sugar, 9 g protein