Homemade bread bowls take some time to make, with waiting for dough to rise, but they come together easily.
Course: Main Course
Keyword: bread, bread bowl, soup
Ingredients
2cupswarm water
1 1/2tablespoonsactive dry yeastthat's three packets
1tablespoonsugar
5 to 6cupsflour
2teaspoonssalt
2teaspoonsolive oil
Instructions
Add the yeast and sugar to the warm water and stir to dissolve. Cover the bowl with plastic wrap. It's ready when the plastic wrap puffs up.
In a large mixing bowl, combine four cups of flour, 1 teaspoon olive oil and the sugar-yeast mixture. Beat on medium speed with a dough hook, if possible. Add the rest of the flour, 1/2 cup at a time, until the dough is smooth and not sticky. (Don't feel like you need to add all of it if you don't need to, or add a bit more if it's not coming together.)
Knead the dough with a stand mixture with a dough hook for three minutes on high, or knead on a floured counter by hand for about five minutes.
Coat the dough in about 1 teaspoon of oil and place in a large bowl. Cover it with plastic wrap and set aside in a warm place until the dough doubles in size.
While the dough rises, prepare two baking sheets by lining them with parchment paper.
When the dough is ready, punch it down and divide it into six even balls. Place three on each baking sheet and cut an X in the top of each with a sharp knife.
Let the dough rise for another 30 minutes or until they double.
Preheat the oven to 400 degrees and bake for 25 to 30 minutes until the bread is golden brown.
To serve, cut a circle out of the top of the bread bowl and then hollow out the center. (To leave more bread in the middle and make more room for soup, press the insides down a bit with your fingers.)
Keep the bread bowls in an airtight container if not serving immediately.