Basic Crusty Bread Bowls
Recipe: #21260
October 10, 2015
Categories: Breads, 5 Ingredients Or Less, Game/Sports Day, Halloween Sunday Dinner, Oven Bake, No Eggs, Vegetarian, Yeast Bread, Flour, Oil, Milk, Kosher Dairy, more
"Perfect for soups, chili, stews, and dips, etc. And, trust me ... I'm not a big baker - or 'fond' of baking; and, I can even make these. They come out perfect every time. I think this was a King Arthur Flour recipe; and, it is by far the best recipe I have tried. Super easy; and, you can make them any size you need. This recipe makes a nice crusty bowl. Prep time does include time for the bread to rise and rest. Note: This recipe makes 5 basic 'soup sized' or 'dip sized' bowls; however, you can make smaller or larger ones."
Ingredients
Nutritional
- Serving Size: 1 (195 g)
- Calories 405.5
- Total Fat - 8.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 1.3 mg
- Sodium - 1001.4 mg
- Total Carbohydrate - 74.4 g
- Dietary Fiber - 11 g
- Sugars - 1 g
- Protein - 14.3 g
- Calcium - 52.7 mg
- Iron - 3.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Dough ... Add all the dry ingredients to a large bowl, mix; then, make a well in the center. Add the water and olive oil; and mix to combine. Mix until you get a smooth dough.
Step 2
Cover the dough with a towel; and let it rest on the counter for 45 minutes, until it becomes 'puffy.'
Step 3
Rising ... Divide the dough into 5 pieces; and, roll each piece into a ball. Then, place on a lightly oiled or parchment lined baking sheet. I prefer to line mine. Cover the pan with plastic wrap; and, refrigerate 4 hours, up to 24 hours. I always let mine go the whole 24 hours. I feel the full 24 hours really creates a nice crusty bowl.
Step 4
Rest ... Remove the bread from the refrigerator, uncover and let them set 30 minutes before baking.
Step 5
Bake ... Preheat the oven to 425 degrees. Cut 3 slashes or a big 'X' on each loaf before baking; and, sometimes - I will add some poppy seeds, caraway, sesame; or even sea salt to the loafs. Bake on the middle shelf for 25-30 minutes. The baking time is based on making 5 bowls. Obviously, if you are making smaller or larger bowls, the cooking time can vary.
Step 6
Finish ... Remove the oven; and let it cool completely on a cooling wire rack. Then, cut off the top and scoop the bread out. I don't suggest a broth soup; but, great for a creamy thick soup, stew; or chili.
Step 7
Tip: After I cut the top off and scoop out the bread; I like to let them dry on the counter a couple of hours. You can also put them in a 200 degree oven, cut side down, for 10 minutes. This allows the inside bowl to dry out a bit. It isn't necessary; but, it is just something I like to do.
Step 8
Fill, Serve, and ENJOY! ... Again, creamy soups, stews, and chilies work best. Stay way from thin broth soups.
Tips
No special items needed.