Recipe: Bread Bowls (3)

Hi Cindy,

Here are three versions of bread bowls from our archives.

Title: Re: Bread Bowls
Posted By: Michael
Date: April 12th 1998
Board: A Board For Bakers

VERY EASY BREAD BOWLS

Cut one can of Pillsbury french loaf bread into thirds.

Bend and pinch together at the ends. Follow the package directions.

This works great, especially when you are in a hurry.

BREAD BOWLS

You can use any bread recipe you want. For example::

Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp) water. Add one cup of all purpose flour and one cup of wheat flour. Mix until smooth.

Keep adding flour (alternating all purpose and wheat) and mixing until very hard to mix. (about 2-3 cups) Turn out on a floured board.

Knead until flour is smooth and not sticky - you will need to add more flour - another 1 1/2 - 2 cups, try to divide evenly between all purpose and whole wheat.

Roll the kneaded dough into a ball. Put in a lightly oiled bowl and turn to coat the whole surface with oil. Cover and let rise in a warm place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10 minutes. Divide into 4-6 smaller balls, and put them on cookie sheets. Flatten the balls into disks and let rise for about another hour.

If desired, brush with egg white. Cook at 375 for 40-50
minutes. Bread should sound hollow when thumped. Remove from oven and let cool.

You will have 4-6 round loaves. Cut a circle out of the top of each loaf, and remove that piece of crust. You will have a thick crust bread with a circle of exposed softer bread. Smush down the inner part (you can scoop out the bread if you want or leave the bread to soak
up the gravy).

Crusty Home-Style Bread Bowls
Recipe By : Published by Gold Medal
Serving Size : 6

1 cup water
2 3/4 cups Gold Medal Better for Bread Flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons Fleischmann's Bread Machine Yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7" circle on a lightly floured
surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups. Cover and let rise in a warm place for 15-20 minutes or until slightly
puffy.

Heat the oven to 375 degrees F. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls. Bake for 18 - 22 minutes, or until the bread bowls are golden brown. Carefully lift the bread bowls off the custard cups. Be VERY careful - both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack.

Happy Baking,

Betsy
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