Bread bowls have a crisp top and a soft inside. They're great for soups, salads, or just eating by themselves! This food is pure pleasure, and it looks great too.
– 2 1/2cupwarm waternot boiling - but very warm – 6teaspoonsactive dry yeast – 3teaspoonswhite granulated sugar – 3tablespoonswhite granulated sugar – 6tablespoonsunsalted buttermelted – 7cupsbread flourplus more as needed 870g – 1tablespoonsalt – 2tablespoonscornflourfor sprinkling baking pan – 1large egg – 1teaspoonwater
Ingredients
Mix warm water, yeast, and 3 tablespoons sugar in a stand mixer. Attach dough hook. Mix well and let sit for 5-10 minutes until frothy.
1
Add the melting butter and mix everything together.Mix the last three tablespoons of sugar, flour, and salt together in a different bowl.
2
Slowly add flour mixture to mixer on low speed until incorporated. If dough is too sticky, add flour one tablespoon at a time until desired consistency. Knead dough with dough hook until soft, elastic, and smooth. It should pull away from bowl sides.
3
Place dough in a large, lightly greased bowl. Cover the dough with a clean towel after rolling it in oil. Wait 1-2 hours in a warm environment for it to double in size.
4
After gently deflating the dough by poking it with your finger, divide it into six equal pieces and set them aside. Form each individual piece into a ball.
5
Put parchment paper on a baking sheet and put cornmeal on top of it.Place the dough balls a few inches apart on the baking sheet that has been prepared.
6
Make a "X" on top of each one with a sharp knife.Add one teaspoon of water to the egg and whisk it together. Then, brush the dough balls all over with the egg wash.
7
It should almost double in size after 20 to 30 minutes. Cover with a clean towel and let it rise a little more.Warm the oven up to 425F.
8
Baking bread bowls for 15 minutes. Brush remaining egg wash on after removing from oven. Return to oven and bake 15 more minutes until golden brown. Tap them and they should be hollow.
9
10
Remove from oven and cool fully.Slice each bread bowl's top with a sharp knife after cooling. Hollow out each bread bowl's center with your fingers.Use in soups, salads, or as preferred!
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