Bread Bowls for Chowder/Soup/Salads
I wanted to make bread bowls, and when researching, found a lot of recipes that required putting dough over an oven-proof bowl before baking. The problem was, I didn’t like the looks of those “Bread Bowls”. I was picturing the bread bowls that are hollowed out of loaves of bread. Then, I found that Red Star Yeast had the perfect recipe for the type of Bread Bowls I wanted. I decided to try it out.
This recipe makes 3 large bread bowls. It does not require long risings and so can be made in 2 hours. I followed the recipe as given and was very pleased with the results and will definitely be making them again. The bread has a delicious flavor and was crispy on the outside while soft on the inside. It made great containers for my Clam Chowder. Don’t waste the bread that you hollow out – it would make great croutons/breadcrumbs. Many thanks to the folks at Red Star Yeast for a great recipe!1-1/4 cups Warm Water
Add and continue to mix for 5 -7 more minutes: (I had to add a couple more drops of water to make the dough come together.) 2-3/4 cup Bread Flour
Cover the bowl and place in warm, draft-free place until doubled. After the first rise, punch down to remove the air bubbles. Divide the dough into 3 equal pieces, roll each into round balls.
Place the 3 balls of dough on a greased cookie sheet sprinkled with cornmeal. Cover with greased plastic wrap and again transfer to a warm, draft-free place to double.
Brush each loaf with cold water before placing in preheated 425 degree oven 25 to 30 minutes. I also threw some ice on the bottom to create steam, because I wanted a crisp crust. See how perfect they turned out?
To make bowls: Cut a thin slice (1/4″) off the top. Hollow out the inside, leaving half-inch thick sides. Place the bread bowls back on the baking sheet in a 300 degree oven for 10 minutes to crisp/dry out. (I did not do this step and suspect it’s only necessary if warming up the bowls)