13 March 2013

Bread Bowls

Bread is my weakness.  Don't get me wrong, I LOVE sweets, too.  But there's something about bread...

I am not particularly fond of soup.  In my opinion, it's too much liquid to be considered a true meal.  

However, combine soup with a bread bowl and NOW we're talking :)

And who would have thought bread bowls could be so much fun to make!

Also - DON'T be afraid of the yeast.  I was terrified to make bread for quite a while, until I realized if you get the water temperature right it will work out just fine.

Italian Bread Bowls
Adapted from Allrecipes
Makes 4 bread bowls

1 pkg active dry yeast
1 1/4 cups warm water (110 degrees F)
1 tsp salt
1 tbsp vegetable oil
3 1/2 cups all purpose flour
1/2 tbsp cornmeal
1/2 egg white
1/2 tbsp water

Dissolve yeast in a glass bowl with warm water.  Let stand for 10 minutes until creamy.

Add salt, oil and 2 cups flour to the yeast mixture; beat well.  Slowly stir in remaining flour and beat well with an electric mixer until dough has pulled together.  Knead dough on a floured surface for 5-6 minutes.

Lightly oil a bowl with vegetable oil and place dough in bowl.  Cover with a damp towel and let sit in a warm place for about 40 minutes (until the dough doubles in volume).

Punch dough down and divide into 4 equal portions.  Form into balls and set on baking sheet sprinkled with cornmeal.  Cover dough and let sit for 35 minutes.

Meanwhile, preheat oven to 400 degrees F.  In a small bowl mix together egg white and water.  Brush the loaves with half of the egg wash.

Bake for 15 minutes, brush with remaining egg wash, and return to oven for another 15 minutes or until golden.  Let cool on a wire rack.

To make bowls, cut out a 1 1/2 inch thick slice from top of each loaf and scoop out inside to make room for soup.  Then, fill it to the top!

What's your favorite soup to eat out of a bread bowl?

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