Monday, January 27, 2014

Time-Out: Bread Bowls

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In my experience, the best part about soup is a beautiful baguette or other fresh bread that you can dunk in the broth and eat with your fingers.  If I sound like a barbarian, please forgive me.  John and I are recently hooked on Game of Thrones episodes.  We've been busy catching up and I've kept busy reading the books.  Nothing like going all-in.

Sort of like this bread.  I love making bread but these bowls have always eluded me.  I've made them two different times but neither came out good enough for me to feel secure in sending the recipe out into the world.  This weekend, though, I was determined to make the best bread bowls possible so we could have a great recipe for the Super Bowl!!

Also, let's talk about the Super Bowl.  NYC has been hit by Super Bowl fever right now and I am LOVING it!  I'm not sure any of you are like me and have already planned your menus.  If you have, move something over so your friends and family can enjoy these.  John and I had them with a chili that was so out-of-this-world amazing that I can't wait to share that recipe with you tomorrow. 
Bread Bowls (adapted from Picture Perfect Meals)
Serves:  4 (4 large bread bowls or 8 small bread bowls)
2 1/2 cups warm water
4 1/2 teaspoons yeast
2 teaspoons sugar
6 cups flour
2 teaspoons salt
4 teaspoons olive oil

In a large bowl, combine warm water, yeast, and sugar.  Let sit 5-10 minutes until frothy.  Then, add flour and sugar.  Stir together until combined and then turn out onto a floured surface and knead 3-5 minutes until the dough is smooth and elastic.  With 2 teaspoons of olive oil, oil a clean bowl and place the dough at the bottom, turning once so all sides are oiled.  Cover with a damp kitchen towel and let rise for 60-90 minutes, until doubled.

Gently deflate the dough and separate into 4 pieces.  Roll each piece of dough into a ball that is about 6 inches in diameter.  Place on an ungreased cookie sheet and cover with a damp kitchen towel.  Let rise another 45-60 minutes, until doubled.

Preheat the oven to 400 degrees F.  Score the tops of the bread by making an X at the top with a sharp knife.  Brush the tops with remaining olive oil.  Bake for 35-45 minutes, until golden brown.  When tapped, the loaves should feel hollow.  Cut a hole in the top and serve with soup, chili, dip, etc.

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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