Living in South Africa, there things I miss about America. Little (and big) conveniences. Because we live on a farm and the nearest town is population 7000–we miss out on some of the things that you can even buy in grocery stores in South African cities.
Like shreaded cheese.
But not anymore. Look what I spotted last week!?
I had to share my excitement. But, the real purpose of this is to share the recipe for the bread bowls I posted the with the Broccoli Cheese soup recipe.
- 2 (.25 ounce) packages active dry yeast
- 2 1/2 cups warm water
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all-purpose flour
Dissolved yeast in a bowl of warm water. Let stand a few minutes. Then, add salt, oil and half the flour. Mix well and add remaining flour a little at a time.
Knead the dough for 5-6 minutes. In a oiled bowl, coat the dough with oil by turning it in the bowl and cover with a cloth. Let rise until doubled (about 30-40 minutes).
Punch down the dough and divide into equal portions. The dough should make 6-8 generous portions. Shape into round loaves (about 4 inches round).
Preheat oven to 350 degrees F. Grease a cookie sheet and sprinkle with cornmeal (or flour). Cover and rise until doubled (about 30 minutes).
Bake for 15 minutes and cool on wire racks.
Cut off tops and scoop out insides to make the bread bowls.
Fill with your favorite vegetarian soup or stew and enjoy!