Not only great for presentation, breadbowls are a fun and tasty way to serve stews, chili, entree salads,etc.
Recipe: Bread Bowls
2 1/2 cups warm water, (105 to 115°F/ 40°C to 45°C) 2 (1/2 ounce) packages active dry yeast 1 tablespoon salt 1 tablespoon granulated sugar 2 tablespoons vegetable oil 6 1/2 to 7 1/2 cups bread flour 1 large egg, beaten 1 tablespoon milk
Measure warm water into large bowl. Sprinklein yeast; stir until dissolved. Add salt, sugar, oil and 3 cupsflour; beat until smooth. Add enough flour to make a stiff dough.Turn out onto lightly floured board; knead until smooth and elastic,about 10 to 12 minutes. Place dough in bowl that has been lightlycoated with nonstick spray, turning to grease top. Cover; letrise in warm place until doubled, about 1 hour.
Grease outside of 12 (10-ounce) custardcups or oven-proof bowls of similar size.
Punch dough down; divide into 12 pieces.Cover and let rest 10 minutes. Spread each piece into a circleabout 6-inches in diameter. Place over outside of bowl, workingdough with hands until it fits. Set bowls, dough side up, onbaking sheet that has been coated with nonstick spray. Coverwith plastic wrap; let rise in warm place until doubled, about30 minutes.
Combine egg and milk; gently brush mixtureon dough.
Bake at 400°F (205°C) for 15 minutesuntil golden brown. Using potholders, carefully remove the bowls.Set bread bowls open side up on baking pan; bake 5 minutes.
Makes 12 servings.
Cook’s Note: For larger bowls, use oven-proofbowls that are approximately 6-inches in diameter. Divide doughinto 6 portions. Frozen bread dough also can be used. A 1-poundloaf will make 2 large or 4 small bowls.