I tend to do 25 things at once. It's usually not an issue since I'm used to it, but don't be surprised when you see me running around like a madwoman in the kitchen. It's just how I operate. But when the recipe calls for a spray of water, don't reach under your sink and grab what you think is the water and blindly spray your bread bowls. Because then you'll discover that the water was indeed Pledge and your bread bowls are ruined. Please don't be like me.
After I picked myself off the ground from hysterics, I slowly emptied the bread bowls into the garbage and started on a new batch. Thankfully these really are quick and easy, because I was determined to have bread bowls with my soup! From start to finish they only took one hour (if you don't count my first "trial run") since they don't need a lot of rising time. The bowls were delicious and held up to my thick broccoli cheddar soup amazingly. Chris loved them and Bradley was a fan of them as well. Enjoy!
Makes 3 bread bowls
- 1 1/2 cups warm water (about 110 degrees F or hot enough to keep your finger in comfortably)
- 2 tbsp. instant dry yeast
- 1 tbsp. white sugar
- 3 1/2 cups bread flour
- 1 tsp. salt
- A spray bottle of water
Cover with a damp cloth and let rise in a warm place for about half and hour.
Preheat the oven to 500 degrees F. Divide the dough into three lumps. Stretch each one into a tight ball, pinching the bottom with your fingers and sealing it off by twisting it on the counter.
Place on a greased baking sheet. Score the top and sprinkle with some salt. Spray with a spray bottle of water and allow to rise 15 more minutes.
Place in the oven. After 2 minutes, open the oven, spray the bread bowls with the spray bottle and turn the heat to 425 degrees F. Continue to bake 18 more minutes or until done.
To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.
Source: Yammie's Noshery