Artisan Bread Bowls

Brad and I love soup and love it even more in bread bowls. This recipe was really good. The bowls weren't quite as large as I would have liked. I made 5 bowls out of this recipe, and next time I will probably only do 4.

3 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/4 cup nonfat dry milk

2 teaspoons yeast

2 teaspoons salt

2 tablespoons oil

1 1/2 cups lukewarm water, enough to make a smooth, soft dough

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F. Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

Chicken Taco Soup

1 can tomato soup

1 can chicken broth

3 cups water

1 package taco seasoning

1 can corn

1 can green beans

4 ounce can chopped green chilies

4 cooked chicken breasts, shredded

Combine all ingredients and simmer for 10 minutes

Top with tortilla chips, cheese, sour cream, and avocado