Saturday, May 9, 2009

Crusty Bread Bowls

I was thinking of something I have never made, cooked, name it. So therefore, I proceeded to making those crusty bread bowls. And oh yes, are they something or what ?!? So good and so suitable for any kind of soup ! A definitive keeper !


1 TBSP yeast (I always use instant yeast)
1 cup warm water
1/2 TBSP sugar
1 teaspoon salt
2 and 1/2 cups flour
1 egg or 1 egg white to brush the top


Dissolve yeast in warm water, add sugar, salt and almost 2 cups of flour.
Beat 3 minutes with a hand mixer and gradually add the remaining flour to make a stiff dough.
Knead on lightly floured surface until dough is smooth and elastic, then place in a greased bowl, cover and let rise until double in size (approx 1 hour).
Punch down, then divide in 2 pieces.
Form each piece into a ball and place on a baking sheet sprinkled with corn meal.
Cover and let rise again until double in size.
Brush with egg wash, wait 2 minutes then cut the tops, making a star., the sprinkle with coarse or kosher salt.
Bake at 375 for 25 minutes, cool and cut off the tops.
Scoop the interior. Use as desired. After you are done eating the soup, break pieces of the bowl and eat.

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