Bread Bowl
Deliciously warm bread bowls perfect for serving soups, stews, or salads.
Equipment
- Stand Mixer with Dough Hook
- Baking Sheet
- Whisk
Ingredients
- 2½ cups warm water heated to 105-110°F
- 5 tsp. active dry yeast
- 1 tsp. granulated sugar
- 4 Tbsp. granulated sugar
- 4 Tbsp. unsalted butter melted
- 7 cups bread flour plus additional as needed
- 1 Tbsp. salt
- Cornmeal for sprinkling baking pan
- 1 large egg
- 1 tsp. water
Instructions
- Combine warm water, yeast, and 1 teaspoon of sugar in the bowl of your stand mixer. Let it sit for 5 minutes until foamy.
- Add melted butter to the yeast mixture and mix until combined.
- In a separate bowl, whisk together the remaining 4 tablespoons of sugar, flour, and salt.
- Turn the mixer to low speed and slowly add the flour mixture to the yeast mixture until the dough comes together.
- Knead the dough until smooth and elastic, then transfer to a lightly oiled bowl. Cover and let rise until doubled, about 1-2 hours.
- After rising, punch down the dough and divide it into six equal pieces. Roll each piece into a ball.
- Arrange the balls on a baking sheet sprinkled with cornmeal. Make an 'X' on top of each ball with a sharp knife.
- Prepare an egg wash by whisking together the egg and 1 teaspoon of water. Brush over the dough balls.
- Allow to rise again while preheating your oven to 425°F.
- Bake for 15 minutes, brush again with egg wash, and bake for another 15 minutes until golden brown.
- Cool on a wire rack, then slice off the tops and hollow out the centers to serve.
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Notes
Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.