Bread Recipes
Bread Bowls
When the weather gets chilly, fill these bread bowls with your favorite chili or soup for a hearty winter meal.
Yield: 12 bowls
Ingredients
- 2 1/2 cups warm water (105 to 115 degrees F)
- 2 packages active dry yeast
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 2 tablespoons oil
- 6 1/2 to 7 1/2 cups bread flour
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.
- Add salt, sugar, oil and 3 cups all-purpose 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 for 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 at 400 degrees F for 15 minutes until golden brown.
- Using potholders, carefully remove the bowls. Set bread bowls open side up on baking pan; bake for 5 minutes.
Notes
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.
Nutrition
Per serving: calories, 294; fiber, 2g; fat, 3g; sodium, 537g. Calories from protein, 11%; carbohydrates, 79%; fat, 10%
Attribution
Posted by liz at Recipe Goldmine May 17, 2001.
Recipe credit: Kansas Wheat Commission
Photo credit: (c) Can Stock Photo / Elenathewise