Makes 6 - 8 Bread bowls
INGREDIENTS:
1 1/2 tbsp active dry yeast (use 1 tbsp instant yeast)
2 1/2 cups warm water
2 tsp salt
2 tbsp vegetable oil
7 cups all purpose flour (see notes)
1 tbsp cornmeal
1 egg white
1 tbsp water
DIRECTIONS:
In a large bowl or mixer, dissolve yeast in warm water. Let stand until creamy (about 10 min). Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour , 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough forms; you may not use the full 7 cups. This dough needs to be a bit firmer so that the bread will rise up and not out.
When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic. Approx. 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp kitchen towel and let rise in a warm place until doubled in size; about 40 minutes. Punch dough down and divide into 6-8 equal equal portions. Shape each portion into a ball and lay on a lightly greased pan sprinkled with cornmeal. If desired slash the top of bread with a knife. Cover and let rise in a warm, draft free place for 35 minutes until doubled in size.
Whisk egg white and water and brush over the dough.
Preheat oven to 400 degrees F and bake for 15 -18 minutes until golden brown.
When you are ready to fill the bowls with your favorite soup slice off the top 1/4 of the bread. Take a knife and carve out the bowl. Make sure to save that bread and either slather it with butter or dip it in your soup. Mmmmm.
Recipe: Directly from Mel's Kitchen Cafe
Stay tuned for the delicious Ham and Potato soup tomorrow!
2 comments:
Thinking about getting together and of course eating food! I'll cook you one of my favorite soups...when can we?
Hi Abby!
Cass this looks so good! Can't wait for the soup!
I looked at the spoon to see if your reflection was in there...or some other cool thing... maybe next time.
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