Bread Bowls
Page 1 of 1
Bread Bowls
Bread Bowls
2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups bread flour
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 500°. Punch dough down. Divide and shape into six balls. Place 3 in. apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Using a sharp knife, score surface with shallow cuts in an X pattern.
Bake 2 minutes. Reduce oven setting to 425°. Bake 16-18 minutes longer or until golden brown. Remove from pans to wire racks to cool. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Makes 6 servings.
Similar topics
» Back Of The Box - Bread Recipes
» Bread Recipes
» Slow Cooker
» Hearty Potato Soup with Bread Bowls
» Dinner Tonight
» Bread Recipes
» Slow Cooker
» Hearty Potato Soup with Bread Bowls
» Dinner Tonight
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
|
|