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Bread Bowls
Bread Machine Method Have water at 80 degrees F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Mixer Methods Combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120 to 130 degrees F. Hand-Held Mixer Method - Combine dry mixture and water in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Stand Mixer Method - Combine dry mixture and water in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Food Processor Method Put dry mixture in processing bowl with steel blade. While motor is running, add water. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Shaping and Baking Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide and shape into three round balls. Place on greased cookie sheet covered with cornmeal. Cover; let rise until indentation remains after touching. Bake in preheated 425 degrees F oven 20 to 30 minutes. Spray or brush loaf with cold water several times during first 10 minutes of baking for a crisper crust. Remove from cookie sheet; cool. To make bowls: Cut a thin slice off the top. Hollow out inside, leaving half-inch sides. Placing bowls in a 300 degrees F oven for 10 minutes will dry sides and prevent premature soaking from the salads or soups. |
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