Make Homemade Bread Bowls for Soups
Bread bowls are baked loaves of bread that have been formed into the shape of a bowl. They are typically used to serve thick soups and dips, and can be eaten as well as used for dinnerware. This recipe yields approximately 12 homemade bread bowls that make the perfect serving container for your homemade soups. Each serving contains approximately 295 calories and 3 grams of fat.
Instructions
1. Add 2 ½ cups of warm water to a large mixing bowl. Use a cooking thermometer to ensure the temperature of the water is between 105 and 115 degrees F, which is the optimal temperature for mixing the yeast in this recipe. Sprinkle two packages of active dry yeast into the water, and stir into thoroughly dissolved.
2. Add 1 tbsp. each salt and granulated sugar, and 2 tbsp. vegetable oil to the yeast mixture. Stir well to combine, and then add 3 cups of all-purpose flour. Beat with an electric mixer until the mixture is smooth.
3. Stir in up to 4 more cups of all-purpose flour, 1 cup at a time, until a stiff dough is formed. Transfer the bread bowl dough to a lightly floured working surface, such as a breadboard or counter top, and knead for 10 to 12 minutes, or until a smooth, elastic consistency is achieved.
4. Lightly coat a large, clean mixing bowl with nonstick cooking spray, and then place the bread bowl dough inside. Roll it around to coat all sides with the spray, and then cover the bowl with a kitchen towel. Place in a warm area of the kitchen, and allow the dough to rise for one hour, or until doubled in size.
5. Lightly spray the outside of one dozen 10 oz. oven bowls with nonstick cooking spray, and set aside. Place the dough back onto the floured surface and punch it down to release any air. Divide into approximately 12 equally sized portions, and place them back in the rising bowl. Cover with the kitchen towel and wait 10 to 15 minutes.
6. Form each piece of dough into a flat, circular shape, about 5 to 6 inches in diameter. Set one of the oven bowls in the center of each piece of dough, and use your hands to shape the bread around the outside, forming the shape of the bowl. Continue until all the bread bowls are formed.
7. Lightly spray a large cookie sheet with nonstick cooking spray. Turn each bread bowl upside down and place it on the cookie sheet so that the rim of the bowl is touching the bottom of the pan. Cover the bowls with plastic wrap, and place them in a warm area to rise again for 20 to 30 minutes, or until they have once again doubled in size.
8. Combine one large egg and 1 tbsp. of milk in a small mixing bowl. Whisk until thoroughly mixed. Remove the plastic wrap from the bread bowls, and use a basting brush to brush each with the milk and egg mixture. This will ensure a golden, crispy texture is achieved. Place the cookie sheet in the oven and bake at 400 degrees F for 15 to 18 minutes.
9. Remove the cookie sheet from the oven when the bread bowls are golden brown and done. Remove each one from the oven bowls gently, and then place the bread bowls back onto the cookie sheet with the open side facing up. Bake for an additional five minutes, and then allow them to cool slightly before handling. To serve, ladle soup into each bowl, filling about ¾ of the way full.
Tags: cookie sheet, bread bowls, bread bowl, cooking spray, mixing bowl