Bread Bowls
- 2 1/2 cups warm water, (105-115 degrees
F.)
2 (1/2 ounce) packages active dry yeast
1 tablespoon salt
1 tablespoon granulated sugar
2 tablespoons vegetable oil
6 1/2 to 7 1/2 cups bread flour
1 large egg, beaten
1 tablespoon milk
- Measure warm water into large bowl. Sprinkle
in yeast; stir until dissolved. Add salt, sugar, oil and 3 cups
flour; beat until smooth. Add enough flour to make a stiff dough.
Turn out onto lightly floured board; knead until smooth and elastic,
about 10 to 12 minutes. Place dough in bowl that has been lightly
coated with nonstick spray, turning to grease top. Cover; let
rise in warm place until doubled, about 1 hour.
- Grease outside of 12 (10-ounce) custard
cups or oven-proof bowls of similar size.
- Punch dough down; divide into 12 pieces.
Cover and let rest 10 minutes. Spread each piece into a circle
about 6-inches in diameter. Place over outside of bowl, working
dough with hands until it fits. Set bowls, dough side up, on
baking sheet that has been coated with nonstick spray. Cover
with plastic wrap; let rise in warm place until doubled, about
30 minutes.
- Combine egg and milk; gently brush mixture
on dough. Bake at 400 degrees for 15 minutes until golden brown.
Using potholders, carefully remove the bowls. Set bread bowls
open side up on baking pan; bake 5 minutes.
Makes 12 servings.
Cook's Note:
For larger bowls, use oven-proof bowls that are approximately
6-inches in diameter. Divide dough into 6 portions. Frozen bread
dough also can be used. A 1-pound loaf will make 2 large or 4
small bowls.
Nutrition analysis (per serving): Calories:
294, Fat: 3 g, Fiber: 2 g, Sodium: 540 g.
Recipe provided courtesy of Wheat Foods Council.
