Bread Bowls
Homemade bread bowls with a golden, crusty exterior — perfect for serving soups, stews, or chowders. Made by shaping dough over greased custard cups.
Ingredients
- 2 0.5 cup warm water (105–115°F)
- 2 pkgs active dry yeast
- 1 tbsp salt
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 7 cup bread flour (6½–7½ cups as needed)
- 1 count egg, beaten
- 1 tbsp milk
Instructions
- 1
Measure warm water into a large bowl. Sprinkle in yeast and stir until dissolved.
- 2
Add salt, sugar, oil, and 3 cups flour; beat until smooth. Add enough remaining flour to make a stiff dough.
- 3
Turn out onto a lightly floured board; knead 10–12 minutes until smooth and elastic. Place in a greased bowl, turning to coat top. Cover and let rise until doubled, about 1 hour.
- 4
Grease the outside of twelve 10-oz custard cups. Punch dough down, divide into 12 pieces, and let rest covered for 10 minutes.
- 5
Stretch each piece into a 6-inch circle and drape over the outside of a greased cup. Place cups dough-side-up on a sprayed baking sheet. Cover and let rise until doubled, about 30 minutes.
- 6
Mix egg and milk; brush gently over dough. Bake at 400°F (205°C) for 15 minutes until golden. Carefully remove cups; turn bowls open-side-up and bake 5 more minutes.