-
-
My review
Bread Bowls I
13
JACLYN
"Bread, stew and no dishes to wash after dinner!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 30 m servings 230Original recipe yields 4 servings (4 bread bowls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.
- Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.
- Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2128 Ratings
-
-
-
-
-
Most helpful positive review
10/12/2000
halfed the recipe and they turned out too big than what was expected. I just halfed them again to make a bowl. Great!
Most helpful critical review
3/19/2000
I ended up with hard "cracker" like rolls rather than bread bowls. They did not rise up into anything deep enough to hold soup. They actually worked well, though, as I broke them up and dipped...
Most helpful
Most positive
Least positive
Newest
3/19/2000
I ended up with hard "cracker" like rolls rather than bread bowls. They did not rise up into anything deep enough to hold soup. They actually worked well, though, as I broke them up and dipped...
10/12/2000
halfed the recipe and they turned out too big than what was expected. I just halfed them again to make a bowl. Great!
1/27/2003
I followed this recipe exactly and ended up with 4 small, hard bread disks... They didn't even resemble bread bowls... I would recommend using just a light bread flour and not flattening them in...
9/2/2005
I use all purpose white flour in the whole recipe and 2 tablespoons of yeast. The result is a bread that does not compete with the food inside it. I also pull out the bread inside the bowls to d...
2/20/2006
This receipe worked fine -- I didn't flatten the bread to discs before baking, I left them as balls. I put a home made stew in them. The bread had a nice coarse taste and texture to them, perf...
11/26/2006
I used 3 cups whole wheat flour and one white. Also, divided dough into 2 instead of 4, as I wanted larger bowls for putting dip in at a party. The taste was fine, but they didn't raise into b...
1/11/2004
made a corn chowder and was great. never made anything like this so was kind of scared how they would come out and was perfect