Friday, September 24, 2010

Bread Bowls

These aren't the typical bread bowls, you know, the huge roll of bread with the middle scooped out. Nothing against them, I love them. These ones though are bread that's molded into the shape of a bowl and baked and they definitely make soup better. Don't worry if they're a little shabby, it makes them look more rustic ;)
Bread Bowls
1 cup warm water (110-115 degrees F)
1 tablespoon sugar
1 teaspoon salt
2 1/4 cups all-purpose flour (I used 50/50 all purpose and whole wheat flour to make it a little can use whatever ratio you prefer)
1/2 cup whole wheat flour
2 teaspoons dry yeast
1 egg yolk
1 tablespoon water

1. In mixing bowl, combine water, sugar, and salt.
2. Add flours and yeast. Stir and then knead to make a smooth, slightly sticky dough. Knead for about 5 minutes. Cover and let rest for 10 minutes
3. Grease the outsides of eight 6-ounce custard cups (oven-safe). Place cups upside down on ungreased cookie sheets.
4. Divide dough into 8 equal pieces. Pat or roll each piece into a 5-6 inch circle, on a lightly floured surface (or oil your hands and just form the dough in your hands). Shape dough over the outsides of the greased cups. Allow dough to touch cookie sheet, but not to curl under the edges of the cups.
5. Cover and let rise in a warm place for 20 minutes or until slightly puffy.
6. Pre-heat oven to 375 degrees F. Mix egg yolk and water; brush gently over the bread bowls. Bake for 18-22 minutes, until bread is done and bowls are golden brown. Remove from oven and immediately, carefully remove bread from bowls. (I used oven mitts, since bowls and bread are very hot.)
7. Cool bread bowls upright on wire rack. Yield: 8
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