Friday, January 27, 2006

Kansas And Wheat (Bread Bowls)

You cannot drive very far in most parts of Kansas and not see wheat fields. It is one of the most important crops here. I aways liked the look of wheat being blown by the wind, looking like an ocean of green or brown depending of the time of years. The harvesting combines are a very common site along the backroads of where I live. Sometimes when they are coming in the oppositive direction it is a very tight squeeze around them on the narrow gravel roads.

This is a recipe from Kansas association of Wheat Growers. On the web site are some very nice recipes using wheat.

Here is one recipe below that is very nice to make bread bowls for Chili or Stew.

Bread Bowls

When the weather gets chilly, fill these bread bowls with your
favorite chili or soup for a hearty winter meal. The everyday yoghurt bread looks very promising but I have not tried it yet. If you cannot find bread flour look for wheat gluten, a protein, which will really help your bread rise.

Recipe provided by Kansas Wheat Commission

2 1/2 cups warm water, (105-115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 - 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour.

Grease outside of 12, 10-ounce custard cups or oven-proof bowls of similar size.

Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on baking sheet that has been coated with nonstick spray. Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.

Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees Fahrenheit for 15 minutes until golden brown. Using potholders, carefully remove the bowls. Set bread bowls open side up on baking pan; bake 5 minutes. Makes 12 servings.

For larger bowls, use oven-proof bowls that are approximately 6 inches in diameter. Divide dough into 6 portions. Frozen bread dough also can be used. A 1-pound loaf will make 2 large or 4 small bowls.

Nutritional analysis: calories, 294; fiber, 2 grams; fat, 3 grams; sodium, 537 grams. Calories from protein, 11%; carbohydrates, 79%; fat, 10%.

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