Bread Bowls
Preheat oven 400f degrees.
2 1/2 cups warm water (105−115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 − 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Makes 12 servings.
Measure warm water into large bowl.
Sprinkle in yeast; stir until dissolved.
Add salt, sugar, oil and 3 cups flour; beat until smooth.
Add enough additional flour to make a stiff dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes.
Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top.
Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar size.
Punch dough down; divide into 12 pieces.
Cover and let rest 10 minutes.
Spread each piece into a circle about 6 inches in diameter.
Place over outside of bowl, working dough with hands until it fits.
Set bowls, dough side up, on baking sheet that has been coated with nonstick spray.
Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough.
Bake for 15 minutes until golden brown.
Using potholders, carefully remove the bowls.
Set bread bowls open side up on baking pan; bake 5
minutes.
For larger bowls, use oven−proof bowls that are approximately 6 inches in diameter.
Divide dough into 6 portions.
Frozen bread dough also can be used.
A 1−pound loaf will make 2 large or 4 small bowls.
Preheat oven 400f degrees.
2 1/2 cups warm water (105−115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 − 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Makes 12 servings.
Measure warm water into large bowl.
Sprinkle in yeast; stir until dissolved.
Add salt, sugar, oil and 3 cups flour; beat until smooth.
Add enough additional flour to make a stiff dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes.
Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top.
Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar size.
Punch dough down; divide into 12 pieces.
Cover and let rest 10 minutes.
Spread each piece into a circle about 6 inches in diameter.
Place over outside of bowl, working dough with hands until it fits.
Set bowls, dough side up, on baking sheet that has been coated with nonstick spray.
Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough.
Bake for 15 minutes until golden brown.
Using potholders, carefully remove the bowls.
Set bread bowls open side up on baking pan; bake 5
minutes.
For larger bowls, use oven−proof bowls that are approximately 6 inches in diameter.
Divide dough into 6 portions.
Frozen bread dough also can be used.
A 1−pound loaf will make 2 large or 4 small bowls.
