Thursday, November 13, 2014

Bread Bowls

These were great and they rose perfectly!  Just make sure to cut off fairly close to the top and then scoop out the middle and around the sides.  I kind of dug it out and then pressed a small layer in around the outside just to help keep it sturdy.  When adding the cheese for the soup I was making I put some around the inside of the bowl also... it bended easily.  This was easy to make and made the soup taste that much better!

2 cups + 4 Tbsp warm water
2 packages of active dry yeast (about 2 Tbsp)
1/2 cup butter, melted
2 Tbsp sugar
3 tsp salt
6 1/2 cups all-purpose flour
In a large bowl add warm water and sprinkle in yeast.
Set aside to “proof” or get foamy, about 10 minutes. 
Add melted butter, sugar and salt and mix until combined. 
Gradually add flour. 
Knead with your mixer or by hand for about 5 minutes until dough is smooth and elastic. (you could do this by hand if you weren’t using a mixer, but it may get a little tiring!).
Place in a large greased bowl.
Cover, place in warm place and allow to rise until doubled, (about 45 minutes).
After first rise punch dough down and form into 6 equal sized balls. 
Place dough balls on a greased cookie sheet and lightly cover with plastic wrap.
Let rise once more for about 20-30 minutes. DO NOT touch the dough at all during this time.
Preheat oven to 425 degrees F and bake for 20-25 minutes, or until golden brown. 
Let cool and then cut off the top, remove some of the bread from the inside and fill with your favorite soup! 

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