Description
Warm, soft, and crusty bread bowls perfect for holding soup, stew, or chili.
Ingredients
Scale
- 2 packets Red Star® Active Dry Yeast (4 and 1/2 teaspoons)
- 2 and 1/4 cups (540ml) warm water (110°F – 115°F)
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 2 Tablespoons (30ml) olive oil
- 6 cups (780g) bread flour (spooned & leveled), plus more for hands and surface
- 1 large egg, beaten with 1 Tablespoon water or milk (for egg wash)
Instructions
- Pour warm water over yeast in the bowl of a stand mixer. Allow to sit for 5 minutes until frothy.
- With the mixer running on low, add sugar, salt, olive oil, and 4 cups of bread flour, beat for 1 minute, then add remaining flour.
- Knead the dough for 5-6 minutes until smooth and slightly tacky.
- Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm environment until doubled (about 90 minutes).
- Punch down the dough and cut into 6 even pieces, shaping each into a ball.
- Place dough balls on baking sheets lined with parchment paper and cover lightly; let rest for 20 minutes.
- Preheat oven to 400°F (204°C); brush dough balls with egg wash and score an X on top.
- Bake for 30 minutes until golden brown and hollow-sounding when tapped.
- Let cool before cutting tops off and scooping out centers.
Notes
To avoid dough becoming too sticky during kneading, sprinkle flour as needed. Save the scooped bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 250
- Sugar: 1g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg