Bread Bowls

3 cups bread flour
1 cup semolina
2 1/4 cups instant yeast
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water

Combine all of the dough ingredients to mix and knead them together in a bread machine using the dough cycle, or in an electric mixer with a dough hook, until it makes a soft, smooth dough.  Allow to rise through the bread machine dough cycle, or in an oiled bowl for about 1 to 1 1/2 hours.

Divide the dough into five pieces, and form them into round (not flattened) balls.  Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they're almost doubled in size. 


Heat the oven to 425° F.  Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin.  Just before placing the bread bowls in the oven, mist them heavily with water.  Bake the bread bowls for 18 to 22 minutes, until they are a deep, golden brown.  Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.

Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides.  Reserve the insides to make bread crumbs.

Makes 5 large bread bowls or 6 smaller bowls.