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1 Place the warm water in a large bowl, add the sugar, and stir to combine.
2 Add the yeast to the water, and let stand until foamy, about 5 to 8 minutes.
3 Fit your electric mixer with a the paddle attachment.
In the mixer bowl, add salt, oil and 4 cups flour to the yeast mixture; and mix until throughly combined.
4 Remove the paddle attachment, and replace with a dough hook.
Add in the remaining flour, 1/2 cup at a time, mixing well after each addition, about 45 seconds on medium speed, or 2 minutes by hand.
5 When the dough has pulled together (if you are using an electric-stand mixer, it will begin climbing up the hook), turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
6 Depending on the humidity, and even the state of the flour that you are using, you might need to add more flour as you knead.
If the dough is still a bit sticky, reach into your flour bag and sprinkle a bit of flour over the wet dough, and continue to knead. Stop adding flour when the dough is elastic enough that you can pull and stretch a small bit, and it doesn't fall apart.
7 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.
8 Remove the expanded dough from the bowl, punch it down (another great way to take out your frustrations), and divide into eight equal portions.
9 Shape each of the portions into a round bowl shape of about 4 inches, and then place on two parchment-lined baking sheets.
10 Cover and place in a area that is free of drafts, and let rise until doubled in size, about 40 minutes.
11 Place two racks in the bottom and middle positions and preheat oven to 400f (205c).
12 Beat the egg white with a tablespoon of water, and lightly brush the tops of the bread bowls with half of the mixture.
13 Bake for 15 minutes, and then brush on the remaining egg white.
14 Bake for an additional 15 to 18 minutes, or until the bread bowls are a golden brown.
Remove from the oven, and then allow to cool on wire racks.
15 To make the bread bowl, cut about a 1/2-inch slice from the top of each bowl, and then using your hands, scoop out the centers, making sure not to get too close to the outside shell. Leave the shell about 3/4-inch thick.
16 Fill with hot soup, or use them to serve dips, or whatever you choose to fill them with.
After step 13...When returning to the oven turn the baking sheets reverse them front-to-back, top-to-bottom.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 38.9mg||1 %|
|Potassium 166.9mg||4 %|
|Total Carbohydrate 83.6g||25 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 80.5g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 423
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