Yummmmmmmmy. There’s nothing more pleasing than eating out of a bread bowl. There is something about the soft bread that remains after the chowder or whatever you choose to put in these is like. I primarily use these bowls for my Clam Chowder, however, you can probably use it as a cheese bowl, lentil bowl, chili bowl (ooooo that sounds goood), and any other soup. The flavor is slightly like a sourdough but not overpowering. The best part about making bread in general is that you do very little hands on work. Most of the time you are waiting for the dough to rise, the yeast to proof, or for them to come out of the oven. And trust me, there is no smell like the one of fresh baked bread bowls.
Alright, so just like any other dough, get your yeast in a glass bowl (metal bowls are known for affecting the yeast proofing so please use glass) and some warm water (110 degrees). If you don’t have a thermometer, use your finger and get yourself some water that doesn’t burn your skin, but rather is the temperature you wouldn’t mind bathing in (weird analogy, but it works for me when I didn’t have my thermometer). Let it sit for 10 minutes.
You should see the yeast getting foamy as it sits with the water. This is a great sign!
After your yeast has proofed, add your salt, oil, and 4 cups of the flour. Mi x mix mix until you get a very sticky blob.
At this point I switched over to my stand mixer, but you can also do this by hand.
Add the rest of the flour, half a cup at a time. The reason for not adding all the flour at once is that the amount will vary and just depends on how well your ingredients mesh together. In some dry areas, the you may need less flour, while in more humid areas, you may need more. Anyways, keep on adding flour and don’t make a mess like me 😛
Alright, get yourself a large bowl and oil that baby with some PAM non stick spray. If you don’t have PAM you can use about a tablespoon of olive oil and spread it around the bowl. Whichever oil you use is fine, but be aware that if the oil has a taste, it may transfer and soak into your dough. So if you use some walnut oil, for example, your bread may have a walnut taste and so on.
Meanwhile, flour your counter and let your blob of dough sit on it. Start kneading it with the palms of your hands until it no longer feels super sticky. It may have a slight stick, which is fine, but you just don’t want it to be sticky to where you cannot hold it comfortably.
Set your dough into the bowl coated with oil and let it rise for about 40 minutes. A great place to let your dough rise is somewhere where it won’t catch any air draft (it will cause the surface to harden and this will affect your dough when you try and form the bowls). I use my turned off oven.
After 40 minutes your dough should have doubled in size. Mine as you can see went a little crazy! In the meantime you also can get a baking sheet lined with foil and sprinkled with cornmeal. The cornmeal adds a mice little touch and helps prevent the rolls from sticking to the bottom of your baking sheet.
Get your bowls shaped and onto your baking sheets. Let them rest for 35 minutes so they can rise up again after being shaped.
Get your oven preheating to 400 degrees. Get your egg white and water mixed and give your bowls a lil brushing.
Bake these puppies for 25-30 minutes. Be more on the watch for a nice golden color.
2 (.25 ounce) packages active dry yeast
2 1/2 c. warm water (110 degrees F/45 degrees C)
2 tsp salt
2 tbsp vegetable oil
7 c. all-purpose flour
1 tbsp cornmeal
1 egg white
1 tbsp water
- Proof your yeast in warm water for about 10 minutes. It will get foamy. This is a good thing. If the yeast/water does not get foamy, your yeast may be bad or not as fresh.
- Add salt, oil and 4 cups flour. Mix well. You can switch over to a stand mixer at this point and continue adding the remaining flour, 1/2 cup at a time, mixing well after each addition and watching out for pockets of flour (pockets of flour = not good).
- When the dough has pulled together, knead on a lightly floured surface until smooth and elastic, about 6 minutes. Lightly oil a large bowl place the dough to rise. Cover with plastic wrap or a damp cloth and let rise in a warm place until doubled in volume (a great place is a turned off oven), about 40 minutes.
- Divide into 8 equal portions. Shape each into a palm sized ball and put onto your lightly greased baking sheets sprinkled with cornmeal. Cover and let rise again in a warm place, free from drafts to prevent the tops from hardening, until doubled in bulk, about 35 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water and lightly brush the bowls.
- Bake in preheated oven for 25-30 minutes until golden. Cool on wire racks.
- To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Recipe from AllRecipes.