Description
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
Ingredients
- 2 (.25 ounce) packages active dry yeast
- 2 ½ cups warm water (110 degrees F/45 degrees C)
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
Instructions
- In a large bowl
- dissolve yeast in warm water. Let stand until creamy
- about 10 minutes.
- Add salt
- oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour
- 1/2 cup at a time
- beating well with an electric mixer at medium speed after each addition.
- When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 6 minutes. Lightly oil a large bowl
- place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 40 minutes.
- Punch dough down
- and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place
- free from drafts
- until doubled in bulk
- about 35 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl
- beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
- Bake in preheated oven for 15 minutes. Brush with remaining egg mixture
- and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers
- leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs 15 mins
Servings: 8