The cooler weather has inspired the frequent making of comfort food. Soup and bread bowls is definitely one of my favorites. This was a great bread bowl recipe, and pretty simple...just time consuming. We also used it to make pizza dough (half the recipe and the second time it rises, have it rising on a pizza stone or pan...such thick, delicious crust).
1 1/2 TBSP yeast
2 1/2 C warm water
2 tsp salt
2 TBSP vegetable oil
7 C flour
1 TBSP cornmeal
1 egg white
1 TBSP water
(when making pizza dough, add a dash of italian seasoning and basil to the egg white/water mixture)
Dissolve the yeast into the water (2 1/2 C) in a large mixing bowl.
Let sit for about 10 minutes.
Add salt, oil, and 4 C flour to the yeast/water mixture.
Beat well (I made mine using my KitchenAid and it turned out great).
Add the remaining flour 1/2 C at a time until a soft dough is formed.
Knead the dough on a lightly floured surface for about 6 minutes (I also just did this in my KitchenAid).
Spray a large bowl with cooking spray.
Place the dough in the bowl and lightly spray the top of the dough with cooking spray.
Cover with a damp cloth and let the dough rise for about 40 minutes until the dough doubles in size.
Punch down the dough and divide it into 6 equal portions (or spread out onto a pizza pan).
Roll the portions into balls and place them on greased cookies sheets sprinkled with cornmeal (I got three bowls on each pan).
Cover the balls and let them rise for about 35 minutes.
Preheat the oven to 400.
Beat together the egg white and water (and other seasonings if desired).
Brush 1/2 the egg white mixture onto the bowls.
Bake for 15 minutes.
Brush the second 1/2 of the egg white mixture onto the bowls.
Bake for another 10-15 minutes.
Remove from the oven and let them cool for a few minutes.
Slice the top of the bowl off and remove interior bread.
Fill with soup of your choice!
*This recipe is adapted from My Kitchen Cafe.