Bread Bowls

 

This made 8 bowls at 8 oz each.

3 C. warm water

1/12 TB active dry yeast

2 TBs sugar
+1/2 tsp 

1 TB salt

4 TB butter, melted

7-9 c. all-purpose flour (Urs uses bread flour), divided


1 TB water
1 Egg white


1. Combine the water (3c) and 1/2 tsp of sugar in a small bowl.  Stir until the yeast is dissolved.  Cover with a tea towel and let stand for about 5 minutes.

2.  In kitchen aid or large bowl, add salt (1TB), sugar (2TB), butter (4TB), yeast mixture and 3 1/2 c. flour.  Mix.  Slowly add more flour, until the dough starts to pull away from the sides of the bowl. 

3. Knead the dough for about 5 minutes.  Touch the dough and see if it is sticky or clean.  If it is sticky add a little more flour.  Knead 204 more minutes.

4.  Lightly spray anothe rbowl and transfer the dough.  Spray with non stickspray and flip it over.  Cover and let rise until double about 30-45 minutes.

5.  Divide into 8 balls (8oz+/- each).  Make into a dough ball and sprinkle cornmeal or put down parchment paper.  Use a sharp knife to make a x slit on top.  

6.  Beat egg and water.  Brush on top of the bowls.  

7.  Cover with plastic wrap or tea towel.  ALlow to rise until double 30-45 minutes. 

8.  Bake at 400 degrees for 25-30 minutes.  Cool for about 15 minutes before cutting the top off

*Used some info from Tastes better from Scratch.com