bread bowls






adapted from:


1 .25 oz packet yeast

1.25 cups warm water (110F)

1/2 tsp white sugar

1 tsp salt

1 Tbs vegetable oil

1 cup whole wheat flour

approx: 2.5 cups all purpose flour

1.5 tsp cornmeal

1 egg white

1 Tbs water


  1. measure warm water into mixing cup and add sugar. dissolve yeast into sugar-water. let stand until creamy, about 10 minutes.
  2. add 1 cup wheat flour, one cup all purpose flour, and salt to large mixing bowl. pour ready yeast mixture into bowl, add oil, and mix well. Stir in the remaining all purpose flour, 1/2 cup at a time, mixing well after each addition.
  3. when the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  4. Punch dough down, and divide into 4 equal portions. shape each portion into a 4 inch round loaf. place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. (note: i skipped this step, and instead left the loaves to rise very slowly in the fridge for about 5 hours. i then let them rise in a warm place for about another 25 minutes.
  5. preheat oven to 400 degrees f. in a small bowl, beat together egg white and 1 Tbs water; lightly brush the loaves with egg wash.
  6. bake in preheated oven for 15 minutes. Brush with more egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
  7. to make bowls: cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup (i used chili) and serve immediately.




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