Homemade Bread Bowls
This recipe makes bread that is quick and easy to make, with a nice flavor, crispy on the outside and tender on the inside. It stands up beautifully to soup.
Dovetailing Tip: Double the bread recipe. With the leftover dough, wrap it in plastic wrap or a covered bowl (so it doesn’t dry out) and store in the refrigerator for making bread sticks for Meal 2 dinner.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | yeast |
| 2 tablespoons | sugar |
| 3/4 tablespoon | salt |
| 2 cups | hot water (not boiling) |
| 2 tablespoons | olive oil |
| 4 to 5 cups | flour |
| cornmeal (optional) |
Directions:
Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
Remove and cover with plastic wrap - let the dough rise until doubles in size (about 30 minutes).
Grease 2 cookie sheets and sprinkle with corn meal.
Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
Place on cookie sheet with no more than 6 to a cookie sheet (don't let them touch). Let them rise for another 30 minutes.
Bake each cookie sheet at 400 for 18 minutes. Cool. When ready to add soup, slice off the top. Pull a ball of bread out of the middle of the bowl to make the hollow for the soup.
Source: food.com
