Bread Bowls Recipe

🧂 Ingredients

• 2 1/2 cups warm water
• 2 .25 ounce packets active dry yeast

  4 1/2 teaspoons
• 1 teaspoon sugar
• 7 cups bread flour
• 3 tablespoons olive oil
• 2 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 cup corn meal
• 1 egg white
• 1 tablespoon water

Instructions

• 1 In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar
  until the yeast is fully disolved. Let stand 10 minutes.
• 2 Mix in 4 cups flour, 2 tablespoons olive oil, salt, and garlic powder.
• 3 Slowly mix in the remainder of the flour until a soft (not sticky) dough has
  formed.
• 4 Knead in a stand mixer for 4 minutes or by hand for 6 minutes.
• 5 Coat a large bowl with the remaining 1 tablespoon olive oil.
• 6 Put the dough in the bowl and turn to coat.
• 7 Cover the bowl with a clean, damp towel. Let sit in a warm spot until doubled in
  size, about 45 minutes.
• 8 Grease two cookie sheets and sprinkle with corn meal.
• 9 Once risen, gently punch down the dough and divide into 6 equal pieces.
• 10 Form each section of dough into a ball and place on the cookie sheets.
• 11 Cover each cookie sheet with a clean damp towel. Place in a warm spot and let
  rise until doubled in size again, approximately 30 minutes.
• 12 Preheat your oven to 400 degrees.
• 13 Whisk together the egg white and tablespoon of water. Brush half of the egg wash
  onto the balls of dough.
• 14 Bake in the oven for 15 minutes. Remove, brush with the remaining egg wash.
  Switch rack positions and bake for an additional 10-15 minutes, until the bread
  is golden brown on top.
• 15 Allow the bread to fully cool.
• 16 Slice off the center top of each bread loeaf and scoop out the center.
• 17 Pour desired soup or dip into the center and serve immediately.
• 18 Leftover bread bowls may be frozen up to 1 month.

Nutrition Info