Half-Time Bread Bowl

Makes 1 bread bowl

1-1 / 2 to 2 cups all-purpose flour



1 cup whole wheat flour



1 envelope FLEISCHMANN'S RapidRise Yeast



1 teaspoon dried dill weed



1 teaspoon caraway seed



1 teaspoon salt



1 / 2 cup water



1 / 2 cup milk



2 tablespoons honey



2 tablespoons butter or margarine

Directions

In a large bowl, combine 1 / 2 cup all-purpose flour, whole wheat flour,
undissolved yeast, dill weed, caraway seed, and salt. Heat milk, honey, and
butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat
2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough. Knead on lightly
floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let
rest 10 minutes.



Shape dough into 6-inch ball; place on greased baking sheet. Cover; let rise
in warm, draft-free place until doubled in size, about 45 minutes.



With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on
top of loaf. Bake at 375oF for 25 to 30 minutes or until done. Remove from
baking sheet; cool on wire rack.



Cut off top portion of loaf (approximately 1/3); reserve top. Hollow out
loaf to form 1 / 4-inch thick bowl, reserving center of loaf. Cut reserved
bread into cubes, about 1-inch in size, for dipping. Fill bowl with dip.



SPINACH DIP

1 cup frozen chopped spinach, thawed, drained and squeezed dry

1 cup mayonnaise

1 cup sour cream

1 / 2 cup chopped fresh parsley

1 / 2 cup chopped green onions

1 / 2 cup (about 10 slices) crisply cooked and crumbled bacon

1 / 4 teaspoon salt

1 / 4 teaspoon ground black pepper



Mix all ingredients. Cover and refrigerate at least 2 hours.