Bread Bowls

Fresh Baked Bread Bowls

Whether you are a seasoned baker, or have never made bread in your life, these bread bowls are definitely worth the time. For you inexperienced bread-makers, don’t be scared of this recipe! This is one of the easiest bread bowl recipes you will find, and it is a great recipe to start with on your way to master baker. This recipe can easily be doubled if needed (current recipe makes 4 bowls).

Prep Time:
1 hr 45 min		Cook Time:
30 min		Total Time:
2 hr 15 min

This Recipe is: ,

Meal Type:

Cuisine Type:

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Ingredients:

  • 1 packet active dry yeast (2 ¼ tsp)
  • 1 ¼ cup warm water (about 110 degrees F)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil
  • 3 ½ cups all-purpose flour
  • 1 tbsp cornmeal
  • 1 egg white
  • 1 tbsp cold water
  • 1 tsp garlic powder (optional)
  • 1 tbsp italian seasoning (optional)

Directions:

  1. Add warm water, sugar, and yeast to large mixing bowl. Let yeast proof 10 mins. Mixture should look creamy when proofed.
  2. Add salt, oil, and 2 cups of flour to the yeast mixture (you can also add italian seasoning at this time if desired). Beat together well. (I prefer to use a stand mixer, but a hand mixer or by hand will work.) Add remaining flour, ½ cup at a time, until dough pulls together.
  3. Turn dough onto floured surface and knead for approx 6-7 minutes, or use the dough hook attachment in your stand mixer on low/low-med speed for 4-5 minutes. Dough should be smooth and elastic when finished. (hint- keep an eye on the dough while kneading. If dough is sticking to the bowl, add small amounts of flour to reach desired consistency. If dough wants to fall apart and seems too dry, add very small amounts of water until dough pulls back together.)
  4. Lightly oil a bowl (can of Pam or equivalent works great), place the dough in the bowl and flip once to coat both sides. Cover bowl with a damp towel, and place in a warm place to rise until doubled in size, 45 minutes. (hint- bring a pot of water to a boil on the stove top, then immediately remove the pot and place it beside your bowl of dough inside your cool oven. The steam and warmth from the water will create the perfect environment inside the oven for the dough to rise)
  5. After dough has risen, punch down and divide into four equal portions. Form each portion into a round loaf. Place the loaves on a lightly oiled baking sheet that has been sprinkled with cornmeal (make sure loaves have plenty of room or else they will grow into each other). Allow loaves to rise again until doubled, 30 minutes.
  6. Preheat oven to 400 degrees. Whisk together egg white, tablespoon of cold water and garlic powder in a small bowl.
  7. After loaves have risen, carefully brush one coat of egg white mixture over rolls. Place rolls in oven to bake for 15 mins.
  8. After 15 minutes, reduce oven heat to 350. Brush loaves again with egg white mixture, and cook additional 10 minutes. Keep an eye on loaves during last 5 mins of cooking. If becoming too dark, simply place foil over loaves to keep from over-browning. If after last 10 mins of cooking they are not brown enough, simply bake additional 2-7 minutes until done. Remove and cool on wire racks.
  9. To make the bowls, cut a ½ inch slice of the top of the loaf. Then simply scoop out the center with a spoon and knife, leaving at least ¾ inch thick shells.

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