1 loaf Rhodes frozen bread dough, white or wheat
2/3 c. Italian dressing

Thaw bread overnight in the refrigerator, warm to room temperature, form into a round loaf (about 8 inches) and allow to raise until double. (Cover with wrap to prevent drying.) Bake at 350 degrees until nicely browned, about 25-30 minutes.

When cool (always cool on a wire rack), cut a 1/2 inch slice from the top crust of the loaf. Using a serated knife, cut out the center of the loaf into 1/2 inch cubes. Brush 3 tablespoons dressing over the inside of the bowl. Lightly mix 2 tablespoons more of the dressing with the cubes.

Spread the cubes at one end of a 12x15 inch rimmed baking sheet (sprayed), place bread shell at the other end. Bake uncovered in a 325 degree oven until crisp and golden brown (25 to 30 minutes).

Set bowl on a rack to cool. Cool croutons on a paper towel. Fill the bowl with Spinach Salad (recipe follows). After serving the salad, cut the bread bowl into wedges to accompany the salad. (The croutons are served on the Spinach Salad.)

An attractive bowl can also be made by stretching thawed dough over a rounded flat bottomed oven proof bowl and baking. Do not allow the dough to rise. The edge may be decorated with a braided strip. Use dough taken from the thawed loaf before stretching it over the bowl. A handle may also be braided and baked beside the bowl. Curve it on the sprayed baking pan and turn it over when half baked. Place toothpicks in the handle and on both sides of the bowl to aid in attaching the handle to the bowl when baked and cooled.

SPINACH SALAD:

10-12 oz. spinach (rinse, place in plastic bag, chill until crisp)
1/4 lb. mushrooms, sliced thin
2 lg. hard cooked eggs, peeled and coarsely shredded
1/4 lb. roast beef (or turkey) cut into bite size strips
1 c. (4 oz.) matchstick strips of Jack cheese

Tear spinach into bite size pieces. Combine with eggs, meat, mushrooms, cheese and Italian dressing (6-8 ounce). Mix lightly. Place in a bowl made from bread. Top with home baked croutons.