Thursday, October 23, 2008

Recipe #146 Bread Bowls

2 pkg active dry yeast
2 ½ cups warm water (110 Deg F)
2 tsp salt
2 Tbsp vegetable oil

7 cups all-purpose flour
1 Tbsp cornmeal
1 egg white
1 cup water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil & 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, ½ cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface & knead until smooth & elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl & turn to coat with oil. Cover with a damp cloth & let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, & divide into 8 (4) equal portions. Shape each portion into a 4inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover & let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 Tbsp water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a ½ inch thick slice from top of each loaf; scoop out centers,
leaving ¾ inch thick shells. Fill bread bowls with hot soup and serve immediately.

*Note: I don't actually do the egg wash. After the bowls have cooked for 15 minutes I brush butter onto them. They come out golden brown, yummy!

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