Tuesday, November 30, 2010

Recipe: Artisan Bread Bowls

I started to make these last night, and then read the recipe and realized they are supposed to rest for at least four hours before baking... so I made them tonight with chili.

They were worth the wait.

I pretty much followed the King Arthur Flour Recipe for Artisan Bread Bowls, except I subbed in a cup of Sir Lancelot flour that I have for some of the all-purpose flour.

I only wish the recipe made more!  I would love to have one to go with my lunch tomorrow.. *sigh*  Live and learn.  Next time, I make a double recipe.

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