Bread Bowls

Leavened white bread formed into cups and baked in tandoor

Ingredients

    2 packages active dry yeast

    1 3/4 cups warm water

    2 cups bread flour

    2 cups whole wheat flour

    1 egg white

Method

1. Dissolve yeast in warm water. Add one cup of bread flour and one cup whole wheat flour. Mix until smooth. Keep adding flour, (alternating bread flour and whole wheat flour) and mix until very hard to mix.
2. Take dough out on a floured surface, and knead until dough is smooth and not sticky.
3. Roll into a ball. Place into a greasy bowl. Cover, and let it rise in a warm place until doubled say for 2 hours.
4. Divide into equal balls. Place on cookie sheets, and flatten them. Allow to rise for another 1 to 2 hours. If desired, brush with egg white.
5. Bake in a preheated 375 degree F (190 degree C) oven for 40 to 50 minutes. When done remove from oven, and let cool.
6. Cut a circle out of the top of each loaf, and compress it to form a bowl.