Homemade Bread Bowls
Andy Anderson !
Not only is this an excellent way to serve your guests a warm bowl of love, but they get to eat the bowl so there's little to clean up afterwards.
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- 1/4 oz
- active dry yeast, about two packages
- 2 1/2 c
- warm water 110f (45c)
- 1 tsp
- 2 tsp
- 2 Tbsp
- olive oil, extra virgin
- 7 c
- all-purpose flour
- egg white
- 1 Tbsp
FOR THE BREAD BOWLS
FOR THE EGG WASH
2Chef's Note: This step, called "proofing" the yeast is essential to the process, because it tells you that the yeast is active. If it does not get foamy, throw it away, and get some newer yeast.
Chef's Tip: Keep your yeast is a cool, dry place. To extend it's life, I place my in the freezer.
4Remove the paddle attachment, and replace with a dough hook.
Add in the remaining flour, 1/2 cup at a time, mixing well after each addition, about 45 seconds on medium speed, or 2 minutes by hand.
6Chef's Note: Keading the dough is the fun part, you get to take out all your frustrations on the dough.
Depending on the humidity, and even the state of the flour that you are using, you might need to add more flour as you knead.
If the dough is still a bit sticky, reach into your flour bag and sprinkle a bit of flour over the wet dough, and continue to knead. Stop adding flour when the dough is elastic enough that you can pull and stretch a small bit, and it doesn't fall apart.
8Remove the expanded dough from the bowl, punch it down (another great way to take out your frustrations), and divide into eight equal portions.
9Shape each of the portions into a round bowl shape of about 4 inches, and then place on two parchment-lined baking sheets.
11Place two racks in the bottom and middle positions and preheat oven to 400f (205c).
13Bake for 15 minutes, and then brush on the remaining egg white.
Chef's Note: When returning to the oven turn the baking sheets reverse them front-to-back, top-to-bottom.