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Quick and Easy Bread Bowls

Source of Recipe

From "Taste of Home Ultimate Baking Book"


Recipe Introduction

"Impress your family and friends by serving cream soups or dips in bread bowls. It's one of the most popular recipes on my blog, yammiesnoshery.com."

List of Ingredients

â—¦  2 tablespoons active dry yeast
â—¦  3 cups warm water (105° to 115° F)
â—¦  2 tablespoons sugar
â—¦  2 teaspoons salt
â—¦  6 ½ to 7 ½ cups bread flour
â—¦  Optional: Cornmeal and sesame seeds


Recipe

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 of the remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 500° F.

Punch dough down. Divide and shape into six balls. Place 3 inches apart on two baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425° F. Bake until golden brown and internal temperature reaches 190° to 200° F. Remove from pans to wire racks to cool completely.

Cut a thin slice off the top of the bread. Hollow out bottom portion of loaf, leaving a ½-inch shell. Discard the removed bread or save for another use, such as croutons.

Makes 6 servings



Prep: 35 minutes + rising
Bake: 20 minutes + cooling