Bread Bowls

I just can’t imagine eating chili out of a regular ceramic bowl ever again. Bread bowls have changed my life.

This is an Annie’s Eats recipe, and I didn’t stray from the directions one bit and voila, perfect little golden, crusty bread bowls. They were the perfect accompaniment to my sweet turkey chili.

The only downside to this recipe is that it does take quite a while to dig into the final product, but hey, it is worth it.

All the ingredients, except for the semolina flour, were already in my pantry. So I just had to come up with $2 to pay for the semolina, and now I have enough left over to make 16 more bread bowls OR make pasta. Oh the possibilities.

Ingredients for 4 small bowls:

  • 1 ½ cups warm water (about 115 degrees)
  • 1 packet active dry yeast
  • 3 cups all-purpose flour
  • 1 cup semolina flour
  • 2 teaspoon sugar
  • 1 ½ teaspoon salt

Pour the warm water in a small bowl and add in the yeast. Allow to dissolve and sit for 10 minutes.

Using a stand mixer with the dough hook attachment, combine the flour, semolina, sugar, and salt. Form a well and pour in the yeast mixture. Turn on the mixer on low speed and knead until dough is smooth and elastic, about 5 minutes.

Transfer the dough to a large, oiled bowl. Form the dough into a ball and turn once to coat in bowl. Cover the bowl loosely with a clean kitchen towel. Allow to rise for 1 ½ hours.

Divide the dough into 4 equal pieces and transfer to a lightly floured surface. Form each piece of dough into round balls.

Place on an oiled or parchment-lined baking sheet. Loosely cover with a kitchen towel again and allow to rise for another 1 ½ hours.

Uncover the balls and let them sit for another 15 minutes.

Preheat oven to 425 degrees.

Sprinkle some water onto the dough balls and bake for 20 minutes.

Turn off the oven and prop open the door a bit and leave the bread inside the oven for another 15 minutes to keep its crunchiness.

Allow to cool completely before cutting the tops off and remove the insides.

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Published in: on February 9, 2011 at 7:10 am  Leave a Comment  
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