My goodness, it has been a quite a while since I lasted posted anything, due to the fact that I was having some difficulties with my account. Thanks to my good friend, “Cookin’ Cowgirl” I am back up and running again! 🙂
I found this recipe while browsing the internet for a good bread to make “soup bowls”. I tried this recipe and really liked it. If your in a hurry this is probably not the day to make “bread bowls”, they take a while to make. Once I tried to cut the rising time of the bread and it didn’t turn out very good. Make sure when you make this recipe that you allow yourself plenty of time so that you don’t feel rushed.
“He that can have Patience, can have what he will.” – Benjamin Franklin
Bread (How to make homemade bread bowls)
- Add 2 1/2 cups of warm water to a large mixing bowl, sprinkle 4 1/2 tsp. yeast into the water, stir until thoroughly dissolved.
- Add 1 TBSP. salt,1 TBSP. sugar, and 2 TBSP. vegetable oil ti the yeast mixture. Stir well to combine, and then add 3 cups of all-purpose flour. Beat with an electric mixer until the mixture is smooth.
- Stir in up to 4 more cups of flour, until a stiff dough is formed. Transfer the dough to a lightly floured working surface. Knead for 10-12 minutes, or until a smooth, elastic consistency is achieved.
- Lightly coat a large, clean mixing bowl with nonstick cooking spray, and then place the dough inside. Roll it around to coat all the sides with the spray, and then cover the bowl with a kitchen towel. Place in a warm area of the kitchen, and allow the dough to rise for one hour, or until doubled in size.
- Place the dough back onto the floured surface and punch it down to release any air. Divide into 6 equally sized portions and place them on two 9×13 greased cookie sheets and cover with a towel (allow each roll to have plenty of space to rise and expand) Let them rise for 45 minutes.
- Combine one egg and 1 TBSP. of milk in a small mixing bowl. Whisk until thoroughly mixed. Remove the towels from the bread rolls, and use a basting brush to brush each with the milk and egg mixture. This will ensure a golden, crispy texture is achieved. (be careful not to overdo the glaze so that it flows down on the pan, if this happens it will burn on the bottom of the bread bowls) Place cookie sheets in the oven and bake at 400 degrees for 15-18 minutes.
- Remove the cookie sheets from the oven when the bread bowls are golden brown and done. Immediately cut the top about an 1 1/2 inches from the diameter in a full circle of the bread bowl, dig out the inside of the bread bowl until just the outer layer of the bread is left, (be careful not to break the sides of the bowl that will hold the soup in.) I put the bits of bread from each bowl into separate little glass bowls and place it next to each persons soup to eat and add to there soup. To serve ladle soup into each bowl, filling about 3/4 of the way full.
*picture from: http://www.craftpassion.com/2012/04/recipe-bread-bowl.html/2