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
Add the yeast to the water, and let stand until foamy, about 5 to 8 minutes.
Chef's Tip: Keep your yeast is a cool, dry place. To extend it's life, I place my in the freezer.
In the mixer bowl, add salt, oil and 4 cups flour to the yeast mixture; and mix until throughly combined.
Chef's Note: This recipe does not require the use of an electric-stand mixer. It can be done by hand.
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.
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.
Chef's Note: The new silicone brushes that you can get at stores like Williams-Sonoma, are perfect for this.
Chef's Note: When returning to the oven turn the baking sheets reverse them front-to-back, top-to-bottom.
Remove from the oven, and then allow to cool on wire racks.