Like I always say, I love bread. Any kind, any form, any time. I love bread. When I got my new KitchenAid Stand Mixer, I was determined to make anything and everything. I wasn’t even intimidated to try out these bread bowls, even though I have always been intimidated to make bread….not with my trusty KitchenAid on my side!
I basically tossed all the ingredients together (I use fast acting yeast so I don’t even have to wait for that proofing, or whatever it’s called), and let my stand mixer do all the work. Once it was mixed, I had to let it sit for a bit to rise, then divide into the bread bowls, let those rise a bit, then bake! For everything, it probably took just under 2 hours, but the hands on time is minimal, like 20 minutes.
You can see, they aren’t perfect, but they were delicious and perfect enough for us! I had a big helper in the kitchen, and he wasn’t the most careful when putting on the egg wash, but he is the cutest!
These bread bowls are perfect for soup, dip, or just eating on their own. I love serving them with warm creamy soup, such as this Skinny Cheesy Vegetable Chowder.
- 2 cups + 4 TBS warm water
- 2 packages of active dry yeast or 4 1/2 tsp fast acting yeast
- 1/2 cup (1 stick) butter, melted
- 2 Tablespoons granulated sugar
- 3 teaspoons salt
- 6 1/2 cups bread flour (I like King Arthur)
- 1 egg white
- 1. Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy (You only have to do this step if you are using regular yeast, not fast acting. If you are using fast acting, just sprinkle it in the water and move to next step, no waiting needed).
- 2. Add melted butter, sugar and salt and mix until combined.
- 3. Gradually add flour.
- 4. Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren't using a mixer).
- 5. 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.
- 6. Punch dough down, and divide into 6 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover with damp towel and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- 7. Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Sprinkle with any seasonings you may like (I use thyme and oregano).
- 8. Bake in preheated oven (400 degrees F) for 15 minutes, remove, and brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
- Makes 6 bread bowls
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