• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 cup semolina
• 2 1/4 teaspoons instant yeast
• 1 tablespoon non-diastatic malt OR 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups water

Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — till you’ve made a soft, smooth dough. Allow the dough to rise, covered, for 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’ve almost doubled in size.

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 in a pre-heated 425°F oven for 18 to 22 minutes, until they’re 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). Yield: 5 large bread bowls.