• 1½ 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
• ½ cup water
• ½ cup milk
• 2 Tablespoons honey
• 2 Tablespoons butter or margarine

1. In a large bowl, combine ½ cup all-purpose flour, whole wheat flour, undissolved yeast, dill weed, caraway seed, and salt. Heat milk, honey, and butter until very warm (120° to 130°F). 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.
2. 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.
3. With sharp knife, make 4 ¼-inch deep slashes in crisscross fashion on top of loaf. Bake at 375°F for 25 to 30 minutes or until done. Remove from baking sheet; cool on wire rack.
4. Cut off top portion of loaf (approximately ⅓); reserve top. Hollow out loaf to form ¼-inch thick bowl, reserving center of loaf. Cut reserved bread into cubes, about 1-inch in size, for dipping. Fill bowl with dip.

Makes 1 bread bowl

Spinach Dip

• 1 cup frozen chopped spinach, thawed, drained and squeezed dry
• 1 cup mayonnaise
• 1 cup sour cream
• ½ cup chopped fresh parsley
• ½ cup chopped green onions
• ½ cup (about 10 slices) crisply cooked and crumbled bacon
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

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